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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

Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

22 Jun

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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.

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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

Cranberry and Cilantro Quinoa Salad

3 May

IMG_1718Here’s a quick and easy quinoa salad for all of your spring and summer picnics and barbecues, your weeknight dinners, and your lunchbox fillers. Jam-packed with a rainbow of bell peppers, carrots, leek (or scallion), dried cranberries, and fresh cilantro, and dressed with a few squirts of lime juice and some olive oil. Quinoa cooks very quickly, usually within 10 to 15 minutes. The rest of the salad is just chopping, squeezing, and tossing, and that’s about all I want to handle when the sun is shining here in New York City after such a long winter. IMG_1721 Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading

Cocoa Tahini Fruit Shake ~*Recipe ReDux*~

22 Feb

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This month’s Recipe ReDux challenge is all about chocolate matches:

Does your chocolate need a friend? What is your favorite chocolate match? Show us your favorite healthy chocolate combo recipe.

(See December’s Recipe ReDux post here. See January’s Recipe ReDux post here.)

My chocolate match for the month is cocoa and tahini! With a few Mediterranean-inspired fruit ingredients (dates and figs), because I am trying to channel warm vibes over here in my cold New York City apartment. Continue reading

Thanksgiving 2014

29 Nov

I hope your holiday was delicious and special. My friend Natasha and I co-hosted and cooked most of the food together. Our friends brought extra sides (sweet potatoes, Brussels sprouts, green bean casserole), desserts (mascarpone tart with berries), and drinks (wine, beers, cider), all of which were amazing!

The menu:

Castelvetrano olives

Kale salad with apples and walnuts

Extra-buttery mashed potatoes

Mashed sweet potatoes

Kale stuffing with dates

Brussels sprouts with bacon

Green bean casserole

Spatchcocked turkey with gravy

Roasted garlic

Cranberry sauce (homemade and jellied)

Dessert:

Upside-down cranberry cake

Pumpkin Pie with Pecan Praline Topping

Peanut Butter Pie

Mascarpone tart with berry sauce

Hand-whipped cream

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Clockwise from left: stuffing a la Samin (and Charlie!), with dates instead of prunes and no sausage; spatchcocked and carved turkey from the Serious Eats recipe and video; cranberry sauce (can be made one week before TG) Continue reading

A Pie Class with Joy the Baker: Pics, Tips, and Memories

28 Oct

I started Figs in My Belly in June, 2009. At that point in my life, I was living in California, getting a degree in Nutritional Science, staging (interning) in the kitchen at a small handful of restaurants, working at a cooking camp for kids, and making dinners for my housemates at the co-op where I lived. Oh, and I was totally obsessed with Joy the Baker and her blog.

That August, I heard about a rooftop picnic in downtown Los Angeles that Joy was hosting and jumped on the opportunity. I brought my mom along and we spent the afternoon enjoying Joy’s biscuits, fried chicken, coleslaw, and cupcakes while mingling with other Joy the Baker fans.

Cut to more than five years later, and I now live in New York City with a short (four-year-long) pastry cook career currently on pause while I finish up a graduate degree in Nutrition Education and a dietetic internship to become a registered dietitian. And, as you might have guessed, I am still totally obsessed with Joy the Baker and her blog.

Joy is currently on tour for her latest cookbook, Homemade Decadence. I attended her book signing at The Brooklyn Kitchen, and the following weekend, my friend Michelle and I drove up to King Arthur Flour in Vermont, where Joy was teaching a hands-on pie making class. Joy taught two four-hour pie classes on the same day. She is a warrior.

I’ve made my share of pies in the past, but pie still intimidates me, and I wanted to gain some pro tips to boost my pie confidence. Plus, my friend Michelle never made her own pie before, so this was the perfect opportunity to learn. We road tripped for pie! Continue reading

Finding the Right Ratio: Basic Chia-Yogurt Mix

1 Oct

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I publicly announced my dabbling with chia pudding over the summer. Even though I adore chia seeds sprinkled in smoothies and oatmeal and baked goods, for a long time, I could not bring myself to adore chia pudding. Finally, after gleaning through what seemed like a zillion different variations on chia pudding and nixing the few not-so-great combos I tested at home, I found my go-to ratio that I truly do adore:

2 tablespoons chia seeds to 2/3 cup yogurt-water mix (a heaping 1/3 cup plain Greek yogurt + a scant 1/3 cup water)

I think the yogurt is really key. The thickness of the Greek yogurt provides a nice consistency, and the water loosens things ever so slightly. Mix everything in a jar the night before. The next morning, spoon the mixture into a bowl (or keep in the jar for an on-the-go breakfast) and add toppings! Coconut chips, granola, fruit, and nut butter are my go-to’s.

The berries in the picture above were frozen and I heated them in the microwave for 20-30 seconds. Sometimes I toss the berries in when they are still frozen. Different strokes.

Last month, I attended an acai bowl class at Sweetgreen taught by Ksenia of Breakfast Criminals. Her class inspired me to start “decorating” my breakfast, and I definitely feel more excited about eating when my bowl/plate looks colorful and pretty.

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I have been eating variations of my Basic Chia-Yogurt mix for the last month, at least two or three times a week, so I can now say that this ratio has been well-tested and given my seal of approval.

Sometimes I use a mix of chia, buckwheat, and hemp seeds instead of plain chia seeds. Change it up. Use the Basic Chia-Yogurt Mix as your starting ratio, then add in whatever looks good.

Basic Chia-Yogurt Mix

serves 1

The night before, mix together in a jar:

2 tablespoons chia seeds

heaping 1/3 cup plain Greek yogurt 

scant (aka slightly less than) 1/3 cup water

Stir, let it sit for 5 minutes, then stir again and place in the refrigerator overnight.

The next morning, either keep the chia-yogurt mix in the jar, or pour it out into a bowl. Sprinkle in your favorite fruity/crunchy/creamy toppings. I like a sprinkle of each of the following:

granola // coconut chips // fruit (fresh, frozen, or dried) // nut butter