Figsinmybelly

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 →

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…

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

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 →