Tag Archives: healthy

Honey Holiday Parsnip Loaf ~*Recipe ReDux*~

22 Nov

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I made a Honey Holiday Parsnip Loaf for this month’s Recipe ReDux theme of Creative Quick Breads:

The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.

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This recipe uses a mix of oat, whole wheat and almond flours so we can all feel good about getting our whole grains and fiber. Continue reading

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Fairytale Pumpkin Soup with Shiitake “Bacon”

9 Nov

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Tis the season for pumpkin soup! My friend Lizzette gave me a ~*fairytale pumpkin*~ (look it up) the other week and it was almost too beautiful to eat. But, because I don’t like to waste food, I hacked the pretty pumpkin into quarters and scooped out the seeds, cleaned and roasted the seeds and baked the pumpkin quarters with olive oil until super soft. Tip: whenever you make a winter squash or pumpkin soup, the flavor is so much better if you have time to roast the squash/pumpkin instead of boil it.

This fairytale pumpkin was absolutely gorgeous outside and inside. The inside flesh was a kind of vibrant orange that almost looked fake. Stunning. Continue reading

Exciting News + Sesame Tofu Summer Rolls

25 Sep

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Before we delve into the world of summer rolls, I have some news! Last week I officially became a registered dietitian nutritionist otherwise known as an RDN. It took many years of school, a year-long internship, and a big test but now I can finally call myself Stephanie Lang, MS, RDN.  And gee, it feels good. I look forward to using my degree and credential to help people make good, delicious, healthy food choices.

And now…back to summer rolls.

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On a recent visit to Ithaca, New York, I ate Vietnamese summer rolls at the Ithaca Farmers’ Market and have not stopped thinking about them since. Weeks later, those delicious summer rolls were still on my mind and I thought, how hard could it be to make these at home?

Turns out, not that hard at all. Summer rolls are great because Continue reading

Cookie Dough Greek Yogurt

26 Jul

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This coming Thursday, I will graduate from my dietetic internship. I am so excited and exhausted and terrified all at the same time. Change is coming around these parts. Next up, I have to study for, take, and pass an exam to become a registered dietitian nutritionist (RDN) and somewhere in between I have to find a real job. Goodness.

My last dietetic internship rotation was considered my elective, and I chose to help with a research study looking at how food affects the way children eat. Continue reading

Cranberry and Cucumber Potato Salad –Cranberry Bog Blog #2

26 Jun

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July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.

  • Potatoes: red or yellow skinned
  • Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
  • Something pungent: onion, shallot, scallion, garlic scapes
  • Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
  • Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream

This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.

Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. 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