Figsinmybelly

This month’s theme for The Recipe ReDux is: 7-Ingredient (Or Less) Recipes

It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner.

I think I made gnocchi once in a cooking class 7 years ago. This butternut squash gnocchi was my first attempt since, and it turned out pretty darn good for my being so rusty. Using butternut squash instead of the more traditional potato adds a bright color and an extra boost of vitamins and fiber.

The gnocchi are made from just a few ingredients: roasted butternut squash puree mixed with salt, egg and flour. Any sauce goes here but I prefer a simple butter-garlic-herb combination to gently coat the pillowy pasta.  Continue reading →

Things have been very busy and fun lately. I have been working at the hospital and going out and about in the community talking nutrition and healthy eating. I have also been busy in the kitchen cooking up some deliciously decadent meals (not necessarily “healthy” but homemade and eaten with good intentions!).

March is National Nutrition Month and I celebrated this weekend with the Greater New York Dietetic Association talking healthy eating at the Kids Food Festival in Bryant Park. We set up a great display with colorful fruits and vegetables, lean proteins and grain models and had kids make up their own healthy plates with something from each food group.  Continue reading →

This month’s Recipe ReDux theme is:

Break Out of Breakfast Boredom: Cooks aren’t always pressed for time in the mornings – they just need new ideas. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!

This month, I am waking up my breakfast by swapping a mixture of grains for my usual oatmeal breakfast. I was flipping through last year’s Bon Appetit “Get Healthy in 2015” issue and spotted their 5-grain porridge recipe and was immediately inspired.  Continue reading →

These deliciously thin pancakes are made from banana mashed together with eggs, chia seeds and some spices. No flour, baking soda, or baking powder needed.

If you are staying in this weekend because the weather outside is in the single digits, at least you can whip together a healthy breakfast to fuel yourself for your TV marathon (maybe you are even squeezing in a youtube workout or getting in a few jumping jacks between episodes).  Continue reading →

This month’s The Recipe ReDux theme is “A New Ingredient for the New Year.”

Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.

Years ago, I learned about preserved lemons from my family friend Linda. She once gave me a recipe for a quick preserved lemon and I tried to make them in college but I think something went wrong or I became impatient and/or scared. So, in 2016, I am ready to try making preserved lemons again.

But first, a little background on what I’ve been up to…

Continue reading →