Mark Bittman’s Cornmeal Pancakes ~*Recipe ReDux*~

22 Mar

IMG_3623.JPGI am a member of a community of health and dietitian bloggers called The Recipe Redux. The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.

On the 21st and 22nd of each month, members of this community receive a unique recipe challenge. This month’s challenge:

“Spring Clean the Kitchen: Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.” Continue reading

Chloe Coscarelli’s Straw and Hay Pasta

7 Mar

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Here’s a recipe that’s perfect for one of those very chilly winter nights when all you want to do is stuff your face with pasta and sit on the couch with a good show on cue, but still feel kinda healthy.

It’s Chloe Coscarelli’s Straw and Hay Pasta from her first cookbook, Chloe’s Kitchen. Continue reading

NYTimes Stir-Fried Tofu and Peppers

13 Feb

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I’ve had this recipe pending in my blog drafts for a few months now. Thought I would finally share it now as we head into the start of a new week.

Stir-fry dinners are comfort food in my book. This recipe is a great stir-fry starter guide for those who are new to the vegetarian stir-fry game.

Drain and press a block of tofu, cut into “dominos,” and quickly marinate the tofu in a salty sweet soy mixture. Saute with a few colorful bell peppers, add something fresh and green and something crunchy (sesame seeds, chopped nuts), and you’ve got yourself a solid weeknight meal.  Continue reading

Photos from Italian Fig Cookie (Cucidati) Making

6 Feb

During the December holiday season, my friends and I got together to make a batch of Italian Fig Cookies. My friend’s family has been making these cookies for a long, long time, and it was so special to be included in this fun tradition.

Below is a series of photos from the day…

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This was an all day event, so we had to Continue reading

Special Food Projects Plug

4 Feb

During Fall 2016 I was busy working on some fun food projects that I’d like to share with you.

With Savor Health, I developed 60 recipes for cancer prevention for VeryWell, a health and wellness website. These recipes focus on a Mediterranean influenced dietary pattern full of antioxidant-rich fruits and vegetables, whole grains, legumes and beans, nuts and seeds, and lean protein.

The recipes are a mixture of breakfasts, lunches, dinners, snacks, desserts, and beverages. Check them out here and let me know what you think!

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I also developed high calorie, high protein smoothie recipes for head and neck cancer patients. Savor Health recently partnered with Hall of Fame Buffalo Bills quarterback, Jim Kelly, Merck, The Head and Neck Cancer Alliance and SPOHNC for a program called “Your Cancer Game Plan,” supporting the needs of head and neck cancer patients.

The smoothies (Peanut Butter and Pumpkin; Strawberry Cheesecake; Avocado Blueberry Acai; and Cocoa Tofu), along with the other recipes, are so tasty that everyone can enjoy them and modify them to their specific tastes and nutritional needs.

 

Saag Tofu for $3/serving ~*Recipe ReDux*~

22 Jan

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I am a member of a community of health and dietitian bloggers called The Recipe Redux. The Recipe Redux was founded by registered dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications). The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.

On the 21st and 22nd of each month, members of this community receive a unique recipe challenge. This month’s challenge:

Budget-Friendly Eats: How low can you go? Can you make a meal for less than $3 per serving? Whatever your budget, show us your healthy entree recipe to help keep food spending in check in 2017.

For my budget-friendly meal, I made saag tofu, a riff on the Indian dish known as saag paneer. This dish is usually made with a type of cheese called paneer, but this twist uses tofu instead.   Continue reading

Joy the Baker’s Oatmeal Berry Ginger Scones ~*Recipe ReDux*~

22 Dec

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I am a member of a community of health and dietitian bloggers called The Recipe Redux. The Recipe Redux was founded by registered dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications). The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.

On the 21st and 22nd of each month, members of this community receive a unique recipe challenge. This month’s challenge: “Grab a Book & Cook:.” Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’  Continue reading