Weeknight Thai Chicken

Thai

I save this chicken recipe for weeknights because it requires no marinating and leaves me with only a couple dishes to wash at the end of the night.  No marinating means that it can be a “game time” decision to make this recipe when you get home from work.  Also, I usually have the ingredients in my fridge/freezer/pantry.  I typically serve the chicken with a baked sweet potato and a salad or some roasted broccoli. Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

Satisfying Snacks to Fuel Your Workday

Sa

Snacks are one of the topics most commonly brought up by my patients.  I don’t blame them, snacks can be daunting.  A large portion of my patients come to see me eating three “100 calorie packs” at a time, thinking they are doing well because they are making a healthy choice.  A snack should not be viewed as an added bonus to your lunch (essentially a treat), but a way to fend off the hangries (Doug’s description of me when I get too hungry and therefore irritable) when you return home from work.  Quite honestly, I can’t make it from lunch to dinner without a little nutrition in the middle.  One hundred calorie packs are not the answer.  Although they are a great form of portion control, they provide minimal nutrition and do not ward off 5 PM hunger very well.  Plus, when you finish more then one, you are just paying more money for packaging rather than for portion control.  In my opinion, a good snack has 3 characteristics: Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

What I Ate This Week: January 18-24

As you may have noticed, I was busy this past week preparing two recipes for the Recipe Redux- Southwestern Vegetable Torta and Mac and Cheese Bites.  Unintentionally, this week’s entire line up of recipes were vegetarian.  I often get asked if I am vegetarian (which I am not) because many of the dishes I cook and eat do not contain meat.  I think I tend towards vegetarian sources of protein because they can be more economical and are often shelf stable, which means they are ready to go when I get home from work!  Of all the dishes this week, I urge you to try this vegetarian french onion soup recipe.  French onion soup is one of my favorites, and typically prepared with beef broth.  This recipe uses miso in its place, which makes it veggie friendly (Kristyn & Karina, if you’re reading this, you have to give this one a try).  Doug and I loved it.  My food processor made it a quick and easy dish, because I was able to use the slicing disk to chop 6 onions in less than 2 minutes!  I think it is becoming my favorite piece of cooking equipment…  Also, my indulgence for the week, featured at the end of this post, needs to be the next dessert you make. Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

Mac and Cheese Bites (Lightened Up)

Disclosure: By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.

Mac and Cheese Bites

With the Super Bowl only a week away, I wanted to lighten up a traditionally “heavier” Super Bowl favorite.  I also happen to be taking part in the Cabot Cheese Recipe Challenge which provided me with extra inspiration (and some great working material) to create a delicious Mac and Cheese Bite recipe for you to enjoy. This Super Bowl is extra special for us because we are huge Seattle Seahawks fans (Go Hawks!) Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

Southwestern Vegetable Torta with Spicy Cilantro Pesto and Chipotle Tomato Sauce

Southwestern Vegetable Torta

This month’s Recipe Redux theme is all about heating up the New Year with smoke and spiciness.  I adore heat, but am not the hugest fan of smoky flavors.  More recently, my palette has been more open to subtle smoky tastes.  I now regularly keep a can of chipotle peppers in adobo sauce in my pantry.  This vegetable torta definitely has both smoky and spicy features.  I adore grilled vegetables, yet tend to forget about them in the Winter months due to limited access to an outdoor grill.  For this recipe, I roasted the veggies at a high temperature and got a similar effect.  I will warn you- this isn’t a recipe you should tackle when you’re hungry.  It does take some time, but the result is well worth it (and quite eye catching if I don’t say so myself).  Plus, it is a delicious, balanced lunch the next day. Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

What I Ate This Week: January 11-17

Back at work now for a couple weeks, it feels like we have finally gotten into our routine. This week’s menu features one of my favorite recipes which is definitely an indulgence, Wild Mushroom Tart by Whole Foods Market.  I balanced it out with a few healthier recipes, one being my own, Salmon Burgers, and two from fellow bloggers.  As promised, I wanted to share my salmon burger recipe with you as it definitely aligns with my theme this past week- eating healthy on a budget- enjoy! Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

Salmon Burgers with Spicy Avocado Topping

Salmon Burgers

As a West Coaster, I have a hard time purchasing salmon down South.  Louisiana has an abundance of local seafood, but salmon is not one of them.  When preparing fresh fish, I prefer to use the local options rather than a previously frozen, imported variety (which salmon tends to be down here).  I do, however, love salmon.  Salmon is rich in omega 3 fatty acids which are beneficial for our neurological functioning.  Omega 3s also help to lower triglyceride levels. Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

Eating Healthy on a Budget

Eating Healthy on a Budget

Trying to make good food choices, yet strapped for cash post holidays?  A lot of my clients lament that eating healthy puts a big dent in their paycheck, which it can.  Eating healthy takes planning, especially on a budget.  Follow my tips below for ideas on maximizing both your dollar and your nutrients. Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

What I Ate this Week: January 4-10

I was very lucky to receive some new kitchen gadgets as Christmas gifts.  As a result, this week was all about trying them out.  A trend this year is replacing typically starchy ingredients with a non-starchy vegetable to create the same dish.  This aligns very nicely with my tip #2 in My 5 Tips for a Healthier, Happier You in 2015.  I hope your New Year’s resolutions are off to a good start!  Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

Mushroom Risotto

Mushroom Risotto- Eating with a Purpose

It has been freezing in New Orleans, which I know is hard to believe.  In fact, I compared the temperature here to the temperature back home (Vancouver, Canada), and it’s colder in New Orleans!  I invited my girlfriends over for dinner last night since we all just returned from being home for the holidays- we had a lot of catching up to do.  With the cold weather outside, I wanted to prepare some warm comfort food.  When I crave comfort food, risotto instantly comes to mind. Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.