Every few months I get a package with a Cranberry Bog Blogger Recipe Challenge. I usually receive a few ingredients and a recipe, but for this month the challenge was turned around and I had to come up with my own recipe using the ingredients in my mailer.
Fall Cranberry Bog Blogger Challenge: We’ve provided a few ingredients you may not typically think of when serving cranberries – and we challenge you to use them all in one cranberry-inspired holiday dish! Show us your chops by making a main course, side dish or dessert that includes the surprise ingredients you’ll find in your package arriving in the mail this week.
The ingredients: cannellini beans; whole berry cranberry sauce; quinoa; sage
I worked with what I know best, the warm grain salad. This time, I made a sheet tray style salad. Continue reading
This month’s Recipe ReDux theme is: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.
Frozen waffles are good, but homemade are SO much better, and better for you. Even the “healthier” frozen waffle brands contain weird, mysterious ingredients and stabilizers.
I got a waffle iron last week (only thirty-something dollars), and have been cranking out these Whole Wheat Oat and Yogurt Waffles every chance I get.
My first go at the new waffle iron involved Continue reading
Here’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. Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading
The “Healthy Carrot Breakfast Bread” is one of the more popular recipes on my blog. I still make it regularly whenever I have carrots around, tweaking the recipe slightly depending on my on-hand ingredients.
This weekend I turned the bread into muffins for easy snacks to take to my dietetic internship rotation.
I changed the recipe just enough from the original to feel like I should re-post. Continue reading
There was an abundance of buttermilk hanging out in my refrigerator this weekend (I used some to make pie crusts for Thanksgiving!), and I wanted to use it up. I thought about making buttermilk ice cream, but it sounded too cold. Scones or a quick bread sounded tasty, but I’ve been there, done that. Then I stumbled upon Heidi Swanson’s soda bread.
A bread that requires no yeast? Shoot, let’s give it a go. Continue reading
When it comes to food, I like to be in control. I like to be the one picking out groceries and I like to be the one cooking. But honestly, grocery shopping can be a pain sometimes.
Inspired by the discount offer of two free meals for first time users of Blue Apron (Blue Apron has also been sponsoring some of the podcasts I listen to lately), I decided to try out the services. With my discount offer, I paid about $40 for three meals intended to serve two people (regular price of about $60).
Blue Apron is a food delivery service that takes care of the grocery shopping, allowing customers to enjoy and focus on the cooking experience. After noting dietary preferences, Blue Apron ships three pre-shopped and pre-portioned meals on a week-by-week basis. The food gets carefully portioned and packaged and is shipped in a refrigerated box.
I wanted to keep an open mind, so I did not check off any dietary preferences to see what they would send me. The week before my delivery, Blue Apron sent me an email with the ingredients and recipes I would be receiving:
- Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream
- Greek-Style Braised Chicken Thighs with Fingerling Potatoes
- Caramelized Pork & Congee with Crispy Shallots & Black Garlic
Each meal is slated to take an average of 35 minutes to prepare. While no nutrition information is provided for individual recipes, Blue Apron notes that each meal contains between 500 and 700 calories per serving.
Below I discuss the meals I received and cooked, showing pictures and providing individual feedback for each recipe.
Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream
I cooked the fish on my first night Continue reading
For the next year, I will be rotating around New York City, interning with registered dietitians (RDs) at various organizations, businesses, and clinics. I must complete this internship year and pass an exam in order to obtain my license as an RD.
As a dietetic intern, I have to complete a certain number of hours in a community nutrition setting, a clinical nutrition setting, and a food service nutrition setting. From September through December, I intern at three different community nutrition sites for five weeks at a time. In the spring, I do a 15-week clinical rotation, and next summer, I do a food service rotation.
I am currently four weeks into my first community nutrition rotation, and I love it! I work with clients who have HIV/AIDS. Some of the tasks performed at this five-week rotation include: Continue reading