Tomato Basil Soup

Soup… in Summer… I know right?  Seems a bit odd, but no stove or oven needed here.  This recipe was inspired by the abundance of gorgeous produce and the basil growing in our garden.  Throw all of the ingredients in the slow cooker prior to leaving for work and come home to a delicious meal and incredible aroma.  While I love the flavors of a classic tomato soup, the dish itself is lacking in protein and not really sufficient meal.  I wanted to make my soup a true meal and therefore added white beans at the start of the cooking process.  The best part- I blitzed part of the cooked soup in our bullet to leave a creamy, smooth finish- sans cream.  Enjoy!

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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.

Jalapeno Basil Cocktail Starter

 Since moving into our new house, we have been anxious to get out on the back deck.  With the arrival of sunshine this past weekend, we were able to spend plenty of time gardening and getting things ready for summer.  The warm weather inspired this refreshing cocktail starter- it’s bright and the perfect mix of sweet, sour and spicy.  When I saw this month’s Recipe Redux theme, “Cocktails and Mocktails for May Celebrations” I knew I wanted to create something that could double as a cocktail or a mocktail.  The best part- you can keep the starter in your fridge and easily create a single serving cocktail by adding your choice of liquor and sparkling water.  Enjoy the sunshine!

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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.

Greek 7-Layer Dip

How many times have you been to a party where there is 7-layer dip?  Yes, I’m talking about the refried beany, sour creamy, cheesy classic.  While there are components of a traditional 7-layer dip that are good for you, many are not.  My alternative adds a Mediterranean twist and every single layer is not only delicious, but good for you!  It really should be called Heart Health Dip, but that just didn’t sound appealing.  Oh, and it’s gluten free and vegan, in case you’re looking for an appy to serve your entire crowd.  Layers of roasted vegetables and olives are separated by protein-packed hummus.  I may have caught Doug scooping it into a bowl and eating it with a spoon- that might be pushing it.  Did you know that Saturday is National Hummus Day?  Why not throw a party to celebrate with this dip!

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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.

Vegan Peanut Crunch Salad

Vegan Peanut Crunch Salad by Eating with a Purpose  A couple weeks ago, I noticed I was getting into the habit of buying my lunch far too regularly.  It was partially out of convenience, but mainly because I fell in love with a salad at a local cafe, Sprout, in downtown Seattle.  This salad has the perfect amount of crunch (thanks kale & cabbage) and paired with roasted pineapple and to-die-for peanut sauce, how could I resist?  I didn’t even realize it was vegan until I read the ingredients list.  I decided to take it upon myself to attempt to re-create the recipe, and I’d say it was a success!  Fittingly, this month’s Recipe Redux theme also encouraged us to “Spring Clean our Kitchens” and use at least 3 ingredients that were already in our fridge.  Believe it or not, I already had everything for this recipe, with the exception of only a couple ingredients.  I hope this salad spices up your lunch routine!

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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.

Mediterranean Strata

Mediterranean Strata by Eating with a Purpose

It’s hard to believe that a year has gone by since Doug received the news that we would be moving back to the West Coast (aka best coast) for his residency.  Only days after, we departed on our honeymoon to Italy and Greece.  This recipe was inspired by the flavors of our trip, and by my love of brunch dishes that also work beautifully as dinners.  A strata, in case you were curious, is an egg based dish that also incorporates bread and cheese (think quiche crossed with frittata and bread pudding).  In keeping with the Mediterranean theme and boosting the nutritional value of the dish, I used Toufayan pita in place of bread.  The end result- a fluffy, flavorful dish that will wow your brunch guests or make for an easy weeknight meal.

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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 – February 19-25

While blogging may have slowed down significantly (and temporarily stopped) over the last few months, I have still been trying plenty of new recipes.  Lucky for you, I’m going to make sure I share all of my favorites in my “What I Ate This Week” series over the coming weeks.  Throughout this busy period, I’ve also come to value tips and tricks for quick weeknight meals.  I’ve been experimenting with all different meal delivery services and look forward to sharing my experiences with those too!  This weekend, we’ve been preparing for our first annual Mardi Gras party.  Both of us are sad to be away from NOLA for this year’s festivities, so we decided to start the tradition of bringing the party to our Seattle friends.  I’ll be making mini muffalettas, jambalaya and trying my hand at my first homemade king cake.  Pictures to come soon!  I hope one of the recipes from this week’s lineup finds its way into your kitchen, and makes your meal prep a little bit easier 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.

Chopped Shrimp Tacos with Cilantro Lime Crema

 I’m back…… As you may have noticed, I took quite a hiatus from blogging (read more below).  Anyways, I have been inspired to revive this little blog of mine and share a brand new recipe that we devoured this weekend.  This month’s Recipe Redux theme is Taco Tuesday.  Soft tacos are one of my favorite dishes so naturally I was excited to develop a new recipe.  This recipe is based off my favorite taco at the Rum House in New Orleans.  We used to bike there on Fridays after work and enjoy a house-made margarita and the “Two Dat” taco special.  Both of us have been missing NOLA lots this year, but especially now when Mardi Gras is getting into full swing.  For your eating pleasure, my version of the taco is much healthier, replacing the queso cheese sauce with my yogurt-based cilantro lime crema.  I promise you won’t be able to stop at just one. 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.

Lemon Coconut Parfaits

Lemon Coconut Parfaits by Eating with a Purpose  First of all- I want to send a HUGE apology to many of you who made my pumpkin spice baked oatmeal.  There were a couple “oopsies” in the instructions that likely gave you an end product much different than mine (read more below).  Anyways, this new recipe has been proofread and I assure you it is delicious (and relatively easy to make).  This month’s Recipe Redux theme, Trimming the Table, encouraged us to share a favorite healthy holiday dessert.  My Mom has made these lemon parfaits several times at Christmas and they are SOOO yummy.  The best part- they are low in sugar, high in protein and gluten free.  Plus, you get some calcium to boot!  I made a few adjustments to allow you to indulge sans guilt.  Happy Thanksgiving to all of my lovely US readers!  I hope you are able to take time from your busy lives to spend time with loved ones 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.

Pumpkin Spice Baked Oatmeal

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Yup- I’m one of those pumpkin spice loving people- however, I’ll be the first to admit that the pumpkin craze does get a little carried away.  Many of the pumpkin options also happen to be loaded with sugar.  To get my pumpkin fix in a healthy way, I created this delicious (and very nutritious) baked oatmeal recipe.  Not an oatmeal person? I urge you to give this recipe a try.  I really do not like oatmeal.  As an RD, this has been a challenge, because I know that oatmeal is one of the best things you could eat in the morning.  I’ve tried them prepared in every way- steel cut, quick, overnight, with sugar, syrup, berries, nuts- you name it.  Never have I been able to finish a bowl, until this week.  I tried baked oatmeal for the first time, and loved it.  The texture is completely different and it is the perfect portable breakfast.  Doug’s been living on it during his ICU rotation.  Happy Fall!

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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.

Fall Harvest Bowls

Fall Harvest Bowls by Eating with a Purpose

All signs of Fall are here- pumpkin everything, football, rainy weather, and warm sweaters.  I’ll admit that I haven’t experienced a true Fall for a few years.  Having lived in New Orleans for the past 3 years, the change of seasons wasn’t as pronounced as it is here on the West Coast.  I also feel very lucky to have been home for Canadian Thanksgiving earlier this month- my first in awhile.  This month’s Recipe Redux theme, “Plant Protein Power Bowls,” inspired this seasonal creation.  I happen to love bowls, mainly for their variation in flavor and texture.  These bowls emphasize both, and are truly nutritional powerhouses.  They will be the perfect way to get you back on track after Thanksgiving (US, that is).

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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.