Figsinmybelly

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.

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 →

From top left corner going clockwise: Salad bar, minestrone soup, crackers; roast turkey (it’s hiding under the other sides on the plate), brown rice, mixed vegetables, orange, tea; pasta with vegetables, navy bean soup, green beans; couscous with chickpeas and tomatoes, zucchini and summer squash, lentil soup, orange; pizza, broccoli, seltzer water

Whenever I am at work, I eat lunch at the hospital cafeteria. My other dietitian colleagues and I thought it would be fun to start taking photos of some of the typical meals that we eat in the cafeteria. Continue reading →

This month’s Recipe ReDux theme is “Trimming the Table.” The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.

To keep this holiday season colorful and “healthy-ish,” I made a fall fruit crisp with fuyu persimmons, apples and fresh cranberries. I love all of the naturally bright colors in these fruits! The topping is made with spelt flour, oats Continue reading →

At the end of September, I hopped over to Montreal for a long weekend filled with sleeping in, eating, drinking, site-seeing and taking power naps (more sleeping) in grassy fields. The city seems young and easily walkable and bike-able. And there is no shortage of food spots and coffee shops open late into the night.

Below is my rough guide for some of the places I visited while I was there.

*I am obsessed with starring places that I want to visit on Google maps. It is especially useful for traveling because I can pinpoint where I want to go and what else I want to do in that area. So if you are traveling somewhere new, I suggest you get starring.*

One of the first places I went to in Montreal was Chez Boris, where they specialize in Russian beignets. I tried all three flavors: cinnamon sugar, plain sugar and cocoa sugar. All washed down with a decadent iced matcha tea.

Around the corner Continue reading →

This month’s Recipe ReDux theme is: Plant Protein Power Bowls. Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.

To make a balanced plant-based protein bowl, aim to have a whole grain (brown, red or wild rice, farro, barley, millet or quinoa), at least one or two vegetables (roasted, raw or steamed), and a protein source (nuts, beans, seeds or tofu).

For my Red Rice & Veg Bowls, I used Continue reading →