What I Ate this Week: June 21-27

This week we wished our friends Kristyn & Brandon farewell as they move to Portland to start their careers as physicians.  We are excited for them but will definitely miss them here in New Orleans.  I’ll be honest and say my cooking was limited this week, as we tried a new restaurant, The Franklin, and ordered pizza one night to say our final goodbyes.  I did discover a delicious Summer salad recipe, shared by my Mom from our local paper back home.  We also tried two new cocktail recipes and an amazing cheese puff recipe to pair with these cocktails.  I hope you all have a wonderful Canada Day on Wednesday and 4th of July next weekend.

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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.

Lemon Blueberry Buttermilk Pie

Blueberry Lemon Buttermilk Pie by Eating with a Purpose

One of my favorite bakeries in Vancouver makes the most delicious buttermilk pies (Savary Island Pie Company, for all of my Vancouverites reading).  This weekend, we day-tripped to Mississippi and went blueberry picking at an organic farm.  These blueberries were by far the best I have ever tasted, and we now have multiple pounds of them.  Since this month’s Recipe Redux theme is “Pie Love,” I decided a blueberry buttermilk pie would be the perfect way to use some of our berries.  I incorporated a little lemon since it was Father’s Day, and my Dad happens to love lemon desserts.  Although my Dad and I are miles apart this Father’s Day, I know my Mom did make him a raspberry version of this very pie.  I hope you find an opportunity to enjoy it yourself! 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: June 14-20

The temperature has been climbing here in New Orleans.  It’s getting to the point where you want to avoid being outside for extended periods of time.  Last weekend we did spend a few hours enjoying the annual Creole Tomato Festival.  Creole tomatoes are loaded with flavor and are currently in season.  I made a fresh tomato tart from a local food blogger, Joy the Baker, and we enjoyed tomatoes nightly as part of a caprese salad.  I also made one of my favorite recipes from Skinnytaste, Asian Peanut Noodles.  Later in the week, after a long day of work, I picked up a rotisserie chicken and paired it with a tomato salad, some roasted asparagus and the most simple and delicious corn recipe I know.  Look for some sweet summer treats to come this week!

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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.

Cookbook Review: A Modern Way to Eat by Anna Jones

Although I am not a vegetarian, you may have noticed that many of my weekly meal recaps contain mainly plant-based dishes.  I am a huge fan of vegetarian meals for many reasons- 1) I have grown to love the taste of most vegetables and legumes (beans/lentils) 2) I’d take cheese over meat any day 3) The dishes tend to be more nutritionally dense (think vitamins, fiber and phytonutrients, not calories) 4) Vegetarian eating can be more economical 5) Vegetarian protein is quicker and easier to prepare. 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: June 7-13

I know I’ve taken a little break from my “What I Ate This Week” series.  Life has been a little busy lately and I am just starting to get back into my routine.  Doug is officially into his 4th year and over the hump of tests and “intense” rotations.  We now have more time to attend weekend festivals together, go for bike rides and have dinner with friends in town.  While I am very excited about this, it makes it harder to set some dedicated blogging time aside.  This week’s recipes were all very tasty.  We so enjoyed a new quiche recipe using thinly sliced sweet potatoes instead of pie crust.  If you are looking for a crowd pleaser, you have to try the Turkey Taco Chili Mac.  I’ve posted it before but wanted to post it again because we both love it and it is so easy (and healthy).  Bon appetit!

xo Lauren 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.

Lyonnaise Salad for Two

 Lyonnaise Salad for Two by Eating with a Purpose

“By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Shortly after college, I took my first trip to Europe and fell in love with France.  I adored the cuisine.  I think the French diet really exemplifies my philosophy on eating- enjoy appropriate portions of whole foods, while incorporating a generous serving of vegetables into each meal. On our recent trip to New York, I had the most delicious Lyonnaise salad, which brought back memories of my European vacation.  I wanted to re-create the salad to enjoy on a regular basis. 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.

Arugula Salad with Lentils, Garlic & Goat Cheese

Arugula Salad with Lentils, Goat Cheese & Garlic by Eating with a Purpose

I’ve been waiting for some warm weather (everywhere, not just here) to share this fresh meal idea with you.   This is one of my favorite recipes to make over the summer months.  It is filling and pairs beautifully with seafood or chicken.  With the lentils, it really can be eaten alone as an entrée.  It also holds up nicely the next day for lunch.  I hope you give this one a try this summer. 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.