Stocking a Healthy Pantry

Stocking a Healthy Pantry by Eating with a Purpose

I’ll admit, there is nothing worse than reading a recipe and realizing you have to make a trip to a grocery store (or worse, multiple grocery stores).  Keeping a well-stocked pantry is key in avoiding a trip through the drive thru during the week.  I try to do one larger shop each week where I purchase any needed dry ingredients and dairy products for the week.  I also make a point of purchasing any ingredients that need to be re-stocked, even if I won’t be using them that week.  At this time, I also purchase any produce or meat/fish that I may be using the first 2-3 days of the week.  Depending on the meals I have planned, I often make a second trip towards the end of the week to pick up a few items (typically meat/fish or produce that couldn’t be purchased earlier).  I wanted to share with you what I ALWAYS keep stocked in my pantry, fridge or freezer to enjoy healthy meals throughout the 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.

What I Ate this Week: October 16-22

We were both very excited for our friends Betsy and Jeff to return this week after almost 3 months away on the West Coast!  We had a great weekend catching up over fantastic food, drinks and music.  We tried a new restaurant in the neighborhood, Kenton’s, and celebrated the 1 year anniversary of Doug’s favorite beer spot, Courtyard Brewery.  Betsy accompanied me for the somewhat nerve-wracking experience of trying on my wedding dress for the first time, which thankfully, was a positive experience.  I made two more “cozy” recipes this week, my favorite risotto and a delicious Fall soup.  Have a Happy Halloween- I would love to hear what you’re dressing up as.  Stay tuned for some hilarious pictures of us next week- we take Halloween very seriously.

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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.

Lettuce Wraps with Peanut Dipping Sauce

Lettuce Wraps by Eating with a Purpose

Happy National Nut Day!  Did you know there was such a thing?  We go through a lot of nuts in our house- I think nuts may even be up there with cheese as the ingredient I use most often.  In honor of National Nut Day, Recipe Redux members were challenged to create a dish using any type and form of nuts.  My sweet tooth immediately had me thinking of brownies, but I decided to change things up and use nuts in a savory dish.  Lettuce wraps are one of the dishes I order most often at restaurants.  They never fall short on delicious Asian flavors, and I so prefer the crunchy lettuce as opposed to a chewy bun.  Lettuce wraps are also a great gluten free option, and an easy way to incorporate several servings of veggies into a meal.  I was very pleased with how my own version turned out- I hope you give them a whirl!

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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: October 11-17

There was no shortage of festivals in New Orleans this weekend.  Doug and I attended the Blues and BBQ Festival and enjoyed some delicious food and music in the sunshine.  I tried three new recipes this week and all of them were winners.  The Halloween Blondie Brownies from Cupcakes and Cashmere were very indulgent but absolutely delicious.  We all need to have a treat every once and awhile 🙂  I hope you find some time to treat yourself 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.

What I Ate This Week: October 4-10

I spent the majority of this past week in Phoenix at the North American Cystic Fibrosis Conference. In my “day” job as a pediatric clinical dietitian, I see many patients with CF.  Early in my dietetic training, I formed a strong interest in caring for children with cystic fibrosis.  I feel very fortunate to have had the opportunity to grow my knowledge in this field and attend the conference for the past three years.  If you want to learn more about CF or why a dietitian plays an integral role in care, check out the CF Foundation website.

Away at the conference, I made three dishes last weekend to get both of us through the start of the week and help Doug out with meal prep later in the week (he was on nights, so most of his downtime is spent sleeping). I had pinned the Chicken Enchilada Casserole recipe about a year ago, and was waiting for a good time to try it. This recipe was the perfect way to use the leftover corn tortillas I had been stock-piling in the freezer after making tacos. I find that I always have a ton of extra tortillas, and they are rather useless after freezing (they break and the toppings end up on my clothes instead of in my mouth). 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.

Mini Mediterranean Calzones

 Mini Mediterranean Calzones by Eating with a Purpose

I like pizza.  A lot.  No- I love pizza.  When Sabra hummus invited Recipe Redux members to enter their Tailgating Recipe Challenge, I knew I wanted to incorporate hummus into a pizza.  I’ll admit, I am very new to tailgaiting.  When Doug took me to my first tailgate at a Washington Huskies game back in 2011, I knew I had been missing out.  When creating a pizza recipe for tailgating, I took portability into major consideration.  I also wanted to incorporate some veggies into the recipe, as those tend to be rare at football games.  I created these (healthy) bite-sized pizza (pockets) just for you!

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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.

Healthy Comfort Food

Healthy Comfort Food by Eating with a Purpose

Traditionally, comfort food = unhealthy food.  Rich cream sauces and hearty meats can quickly add up from a nutritional perspective.  With the turn of the weather, there is a natural tendency to crave this type of cuisine. I polled fellow dietitian bloggers and shared some of my own favorite recipes to prove to you that comfort food can truly be a healthy choice.  I hope one of these delicious dishes warms you up on a cold day this Winter. 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: September 22- October 3

My recipes this week were inspired by the arrival of Fall- there is a crispness in the air (and significant decrease in humidity) that has me craving comfort food.  You may recognize the return of two dishes I posted in the past that I definitely consider to be comfort food.  I highly recommend you try at least one of these dishes.  The pot pie is a healthy twist on the classic and I cannot tell you how many times both my Mom and I have made this dish (upwards of 20).  The new recipe I tried, Spicy Lentil Nachos with Three Cheese Sauce, was devoured by us while watching football.  Both Doug and I enjoyed them more than the typical beef nachos.  Enjoy your week and a Happy Thanksgiving to all of my friends and family at home in Canada! xo

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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.