Hi, I’m Stephanie. Welcome to my food blog. Figs are my favorite fruit. I could go on and on…the taste, the look, the symbolism.

I have an M.S. degree in Nutrition Education from Teachers College Columbia University, and I am registered dietitian nutritionist (RDN).

In college I studied Nutritional Science-Dietetics and I also worked as a pastry cook and tried to “stage” (intern) in as many restaurants as I could. After college, I moved to New York City to work full time in a restaurant kitchen as a pastry cook before going back to school. I went from working in the restaurant world to being a dietitian at a hospital, where I provided medical nutrition therapy to patients in the intensive care units and general medical-surgery units.

After a nine year stint in New York City, I am now back in the Bay Area, working as a renal dietitian at a dialysis center all the while feeding my always-hungry toddler, trying my hand at gardening, and devouring California’s incredible produce.

I can’t seem to get myself out of the kitchen, so, I use this blog to document a lot of the cooking that I do at home.

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Figs in my Belly is full of hearty, healthy, whole-food meals, with a few comfort food staples and sweets to keep me sane. Every once in a while I might incorporate some nutrition tidbits into my post. Other times, I get technical with kitchen terms and glimpses into life in a restaurant kitchen or as a registered dietitian.

I suppose that the best advice I have to offer is to keep cooking and baking. Your kitchen will probably get messy. Sometimes you will drop your cake while it is still in the oven and sometimes you will over-bake your cookies and sometimes you will forget to add that extra cup of sugar and everything seems to fall to pieces.

Sometimes you will burn your hand or grate off some of your finger or nick yourself with your knife. These have all happened to me, multiple times. But alas, it just makes all of the good moments better, like when you finally find the chewiest softest oatmeal walnut raisin cookie or the silkiest ice cream recipe or that same go-to African G-nut Stew that makes you scream comfort food. Or when you just know that in a pinch, you can always turn your oven to a high heat, line a baking sheet with parchment (or a reusable baking mat!), and make a pan of roasted veggies. Freshly grated pepper and course flaky salt should become your new best friends.

So keep cooking, keep reading my blog, and please let me know if you have any requests/exclamations/questions/concerns/I-LOVE-YOU-THIS-IS-SO-GOOD moments and I will try my best to cater to your needs and desires.

Search for Figs In My Belly on Instagram and help me spread the message of good food!

Making Brioche; March, 2012

Technology Consultant: Natasha Miller


6 Responses to “About”

  1. Reena November 10, 2011 at 5:27 pm #

    Hi Stephanie. Thank you for the comment on my blog. I am more than happy for you to use my okra recipe in your newsletter. I love your blog by the way and have subscribed. Take care. Reena

    • figsinmybelly November 10, 2011 at 6:03 pm #

      Wonderful! I am so thrilled! I will let you know when the newsletter comes out so you can see. Best, Stephanie.

  2. April Murray April 23, 2014 at 5:38 pm #

    Stephanie our blog looks beautiful!! Looking forward to following you

  3. Scott Braun January 16, 2022 at 7:38 pm #

    Hi Stephanie, thanks for the cornbread for 60 recipe. Exactly what I need today as I’ve taken on cornbread to compliment another cook’s Vegan Chili.

    The text accompanying your recipe takes me back to my Columbae House days. Columbae is a campus coop started in 1971 with the theme “Social change through nonviolence”. I could cook already, but that’s where really honed my skills. In the mid 80’s we served vegetarian meals to 50 nightly with a vegan option always available.

    I started buying organic produce at the request of a housemate at that time and would drive weekly to Veritable Vegetable, a woman-owned organic produce distributor in SF.

    The kitchen was the hub of the house. Fresh granola daily, homemade yogurt and sometime around midnight a dozen loaves of bread drew folks downstairs for a study-break with a thick slice buried in butter and honey or cinnamon sugar. Carbs were still OK then…

    Tonight’s dinner is for local folks experiencing homelessness and anyone else who cares to join. We usually get around 30 showing up, but with to go bags and doubling as dessert I’m planning to do a couple hotel pans worth.

    So, thanks for the recipe and here are a few restaurant/food suggestions in Sonoma County: Water Street Bistro, Petaluma, chef Stephanie Rastetter–not to be missed, Sonoma Eats, Boyes Hot Springs–Oaxacan style, great flan, mushroom enchiladas, Sweet Scoops, Sonoma–Ice cream, all made in-house, don’t miss the vegan flavors. I got them to make Persimmon Ginger ice cream, my own invention.

    Also:Sunflower Cafe, Sonoma–good food, great back patio/garden, Petaluma Coffee Company–woman-owned, great coffee and an 8 oz. cup for $1!

    Too many more to mention…we’re blessed.

    Come join us some Sunday for dinner!


    • figsinmybelly January 18, 2022 at 5:20 pm #

      Thank you for the nice comment and the food recs!


  1. A Sextet of Women in Food ~ Suzanne Drexhage and Bartavelle | Cari Borja - June 24, 2014

    […] salads, boards ,toasts and eggs….left, photo by Kate Farnady, right, photo by Stephanie of Figsinmybelly. My favorite is the avocado toast made with avocado, olive oil, lemon juice and marash pepper from […]

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