Cookie Dough Greek Yogurt

26 Jul


This coming Thursday, I will graduate from my dietetic internship. I am so excited and exhausted and terrified all at the same time. Change is coming around these parts. Next up, I have to study for, take, and pass an exam to become a registered dietitian nutritionist (RDN) and somewhere in between I have to find a real job. Goodness.

My last dietetic internship rotation was considered my elective, and I chose to help with a research study looking at how food affects the way children eat. Continue reading

Rye Thyme Cocktail ~*Recipe ReDux*~

22 Jul


This month’s Recipe ReDux theme is: “Fresh from the Garden: The season of bountiful produce has arrived. Whether your produce comes from the farmers’ market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!” 

It seems that every year I try to produce a mini urban windowsill “garden.” In years past, I’ve tried my hand at growing dill (didn’t make it past adolescence) and nasturtium (got one or two flowers), and replanting a basil plant from the grocery store (the leaves grew back teeny tiny and few and far between).

This year, my snap pea plant grew about 4 snap peas before the plant decided it had enough of this New York City heat and died on me last week. My peppermint is barely hanging on right now, and the tarragon is looking a tad limp.


But, somehow the thyme is looking good. So, I will count my blessings and use it while it’s hot! Continue reading

Eating in Brighton Beach

20 Jul

Last weekend I took a day trip to Brighton Beach in Brooklyn, New York. I scoured the Serious Eats website for some tips for where to eat, and my oh my did I have a ball. Below I snapped some photos of the places I ate at and the markets I visited. I have been dreaming about going back to continue eating and exploring.


Khachapuri from TONÉ-CAFÉ Georgian Bread. It tasted like a cheese-filled croissant. So rich and savory.  Continue reading

Scenes from a Bachelorette Cake: Joy the Baker’s Basic 3-Layer Yellow Cake with Classic Buttercream Frosting

10 Jul

Processed with VSCOcam with f2 preset

My friend Michelle is getting married this fall. A few weeks ago, we celebrated with a weekend full of bachelorette and wedding shower festivities.

I took on the challenge of making a cake for the bachelorette party. Naturally, I turned to my trusted source for cakes, Joy the Baker and her latest cookbook, Homemade Decadence. Below is a series of pictures of the cake making process.

But first,  a snapshot of myself and the bride-to-be.

IMG_5243 Continue reading

Cranberry and Cucumber Potato Salad –Cranberry Bog Blog #2

26 Jun


July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.

  • Potatoes: red or yellow skinned
  • Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
  • Something pungent: onion, shallot, scallion, garlic scapes
  • Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
  • Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream

This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.

Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading

Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

22 Jun


This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.

I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.


This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using  gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.

The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing.  Continue reading

Food Service Rotation of My Dietetic Internship

9 Jun


Casey and I on the roof, adorned in our chef gear

For the last five weeks, I have been interning with my friend and peer, Casey, at the Calhoun School for the food service rotation of our dietetic internship. The school serves breakfast and lunch everyday to a population of kindergarten through twelfth grade students. The chef, Chef Bobo, is wonderful and cares very much about the ingredients, healthfulness, and quality of the food he gives the students.

The chefs in the kitchen rotate positions planning out a menu every 10 days, giving everyone in the kitchen a chance to create a unique menu. My typical day at the school starts with breakfast, usually oatmeal with raisins, house-made granola, yogurt, and coffee. After breakfast, I help with lunch prep, prep for the following day’s lunch, or party prep.

IMG_5102Radishes from the rooftop garden

The school has a rooftop garden, so some days, Casey and I go up to the roof to harvest salad greens and herbs. A few days a week, I help serve the lunch line. I spend the majority of my day in the kitchen helping prep and cook, which really makes me miss my old life as a pastry cook working in restaurants. To me, there is nothing better than washing, peeling, chopping, and cooking in a well-stocked kitchen while I hang out with other cooks and kitchen staff.

Part of my role as a dietetic intern in food service is to learn how to analyze the nutrition and cost of a menu and to make sure food is safe to eat by understanding the flow of food from purchasing to receiving, storing, cooking, holding, cooling, reheating, and serving.

Casey and I, along with one of the chefs in the kitchen, also prepared a table for the school’s health fair where we sampled three different brownies made with healthy ingredients–avocado, black bean, and beet. We cut the brownies into tiny shapes and had students and faculty taste and try to identify which healthy brownie was which (thanks to some of our peers in class for the idea!). Another task that Casey and I helped with was conducting some food safety trainings for the kitchen staff on cross-contamination with gluten and on cleaning the “nooks and crannies” of the kitchen.

IMG_5119Chef Mark, myself, and Casey at the school’s health fair

It has been a fabulous five weeks. I am sad to leave, and a large part of that has to do with how much I will miss all of the fresh, cooked-from-scratch food I ate for lunch. Check out some of the amazing school lunch meals that I ate below. I really piled it on.  Continue reading


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