Mammy’s Carrot Cake

Carrot Cake Cupcakes by Eating with a Purpose

I have been saving this carrot cake for a special event to put up on the blog.  This is my Grandmother (Mammy)’s recipe, and it’s kind of legendary.  I know a few of you reading this may have tried this cake at some point or another.  Well, a very special nurse I work with, Jennifer is expecting a baby in May!  I am so excited for Jen, but will certainly miss her while she is on maternity leave.  This cake was the perfect addition to the baby shower we hosted for her at work last week.  I actually made the cake into cupcakes, which you could easily do as well.  I have also made it multiple times in a layer cake.  In fact, it’s the perfect Easter dessert! Happy Easter! 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: March 22-28

I’ll be honest, this past week, I wasn’t in much of a cooking mood.  After a long Monday at work, I stopped at the grocery store for some needed items to make the simple recipes I had planned for the week.  As I was starting to put items on the belt at checkout, I realized I hadn’t transferred my credit cards from my smaller weekend bag back to my wallet.  Luckily, I was able to find $20 and pay for the necessities.  Needless to say, I kept my recipes very simple this week.  This week, Doug and I are off to NYC, which I am so excited (and ready) for.  My next week’s “What I Ate this Week” will likely feature my favorite eats from the week.  Stay tuned!

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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.

Burrito Bowls

Burrito Bowl by Eating with a Purpose

As you may have guessed, I’m not a big fan of fast food BUT sometimes you just don’t have a choice.  Since moving to the US I have discovered Chipotle which is by far my favorite option for fast food.  After trying their burrito bowl, I decided to create my own.  In fact, fellow Recipe Redux member, The Foodie Physician, had burrito bowls on the brain too.  Check out her recipe for more inspiration.  This is an easy weeknight meal which can easily be transformed into a lunch.  The beautiful thing about this dish is that you really can make it your own.  If you are missing a topping or don’t care for a certain ingredient I have listed, you can make a substitution.

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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: March 15-21

So, this past week started off (and ended) well as far as meals go.  Mid-week, I attempted a new recipe I had pinned a few months ago.  It was kind of disastrous- well not disastrous, but pretty bland and not worthy of sharing.  As promised, all recipes I post here have been tried and deemed delicious!  The first recipe of the week, Spicy Asian Meatballs with Veggie Fried Rice (by Emily Hein from Zen & Spice) was full of flavor and thoroughly enjoyed.  On Sunday night, we had one of my most favorite and very indulgent desserts, Outrageous Chocolate Marquise Cake from The Best of Bridge.  For all the chocoholics out there, this is a must try. 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.

Weekend Thai Chicken Pizza

Weeknight Thai Chicken Pizza by Eating with a Purpose

I’m going to add Thai food to the long list of Asian cuisines that we adore.  Any dish that includes peanut sauce is going to be a hit with me.  This month’s Recipe Redux theme, “Two for One”, challenged us to take a dish already on our blog, and transform the leftovers into a new dish.  This has been my favorite theme thus far, as I’m all about extending a dish for another night.

I took my Weeknight Thai Chicken and used the leftovers to make this delicious Thai Chicken Pizza.  This dish is a fun spin on your classic cheese pizza, and the perfect Friday or Saturday night dinner.  This is also a great pizza to prepare if you are having a lactose intolerant friend over for dinner.  By using grated carrots as a topping, you can easily forgo the mozzarella cheese on one section of the pizza and add a few more grated carrots.  Using carrots also reduces the amount of cheese needed on the pizza, lightening it up (a bit) 🙂 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.

Nutrition Fads- Fact vs. Fiction

Nutrition Fads- Fact vs. Fiction by Eating with a Purpose

Being a dietitian can sometimes be challenging.  Information and attestations on food and health products are readily available to consumers.  Self-proclaimed nutrition “experts” are in abundance.  I spend a large portion of my sessions with patients de-bunking fad diets and nutrition information.  For consumers, it can be difficult to sort through the enormous amount of information out there to determine what types of food we really should be putting into our bodies.  Several of my readers requested an expert’s opinion on some of the recent fad diets and health products.  Because I could write a novel on each of these topics, I decided to to share the opinions of several of my RD colleagues.  These articles are fantastic, and I urge you to read each one to help you make informed choices. 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- March 8-14

 

Happy Belated Registered Dietitians Day to all of my RD followers!  I was lucky enough to celebrate this day with my girlfriends at a new restaurant in New Orleans, Shaya.  It was outstanding.  Shaya features modern Israeli cuisine and was opened by Chef Alon Shaya, who is also known for one of my other favorite restaurants, Pizza Domenica.  It reminded me of one of my favorite restaurants back home, Nuba.  If you are a New Orleanian or Vancouverite, you must try one of these restaurants.  I’ll confess and say that I actually went to Shaya on Wednesday and Friday night.  I came home and told Doug about it, and he had to go.

This week’s homemade dishes were loaded with flavor and easily packed into my lunch the next day.  For those who have decided they don’t care for quinoa, try it as part of this Quinoa Enchilada Casserole.  I think you may change your mind.  I also feature another recipe from the Foodie Physician, Spaghetti Squash Lasagna.  This gluten free, lightened up version of the classic was delicious, and included a hefty serving of vegetables. 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: March 1-7

By the end of the week, both of us were feeling a little under the weather.  In fact, the weather has been crazy here.  Earlier this week, I was wearing a tank top outside.  By the end of the week, I was wearing a scarf and winter coat.  Needless to say, we both were craving some comfort food.  One of my fellow Recipe Redux members had recently posted the most adorable individual chicken pot pie recipe made in a muffin tin (a healthier version too- bonus!)  We both enjoyed it, and I know you will too.

Some more exciting news- Doug and I booked a trip to New York at the end of the month!  I have never been, but have always wanted to go.  I would love any tips you have to share on good eats and must sees. 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.

Risotto Cakes with Lemony Arugula Salad

Risotto Cakes with Lemony Arugula Salad by Eating with a Purpose

Disclosure: I received a gift card to purchase the rice used in the development of the recipe in this post. By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.

These risotto cakes were a huge hit.  The contrast between the crispy coating and creamy inside makes them very texturally appealing.  The lemon and peppery flavor of the arugula lightens the dish, making it the perfect side to pair with seafood dishes such as scallops or halibut.  I would serve these cakes year round.   This dish is also very visually appealing, and will definitely impress your guests at your next dinner party. 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.

Luscious Lemon Squares


Luscious Lemon Squares by Eating with a Purpose

So I thought about titling this recipe “Lemon Squirts,” but decided against it- I didn’t want to turn you away from this delicious indulgence of the week!  This is another recipe from my childhood.  In fact, my brother had a friend over to our house when we were young and he LOVED these lemon squares.  A few days later, we received a call from the boy’s Mother asking for my Mom’s recipe for “Lemon Squirts.”  Needless to say, we have referred to them as Lemon Squirts ever since.  If you are looking for a recipe to brighten a friend’s day, or simply enjoy yourself, give this one a try.  It is SO SO easy.  If you have a food processor, it’s even easier.  In fact, this is a one bowl recipe.  Let me know what you think of my dear Mother’s “Lemon Squirts.” 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.