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Strawberry Crisp

Happy Friday! With Mother’s Day coming up, I thought it would be a fun time to share a seasonal dessert recipe. This is generally a very forgiving recipe, and you can use almost any kind of fruit. I made these in individual baking dishes, but you can make in one large dish if preferred.

So, backstory: While at lunch with a friend a few weeks ago, it came to light that I had never tasted strawberry pie. Weird, I know. Obviously, that had to be remedied. So that night, I decided to make an approximation just to get an idea. I officially understand what all the fuss is about.

So yeah, this strawberry crisp happened? Did you know there’s a difference between a crisp and a crumble? I’d always wondered about that—turns out that a crisp contains oats in the topping, whereas a crumble does not. The more you know…

This recipe happens to be fairly healthy. I like to top with plain Greek or Icelandic yogurt, but you can obviously do whipped cream (my mom’s 2-ingredient recipe is my all-time favorite) or vanilla ice cream instead.

strawberry crisp

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Why You Should Check Out Chia Seeds (giveaway)

Happy Thursday! As promised, this week I have a fun giveaway for you guys. Today’s featured ingredient? Chia seeds.

Chia seeds are one of my kitchen staples.I’ve been a fan since I first experimented with them back in 2009 or 2010. It’s weird how, all of a sudden, that’s kind of a long time ago. One thing I’ve noticed is that people tend to be super-enthusiastic and “OMG, I love chia” or, like, “No. Just no.” Or they’re like, “What the f*** are chia seeds? Like the toy?”

Courtesy of Amazon

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What I Ate Wednesday #265: lifting the veil

Happy What I Ate Wednesday. Let’s jump right into this “what I ate” link-up thing. It’s a little crazy to think I’ve been doing this for so long—over five years. What the what? It’s amazing to me just how much things can change. When I started, I was a 25-year-old grad student living with a vegetarian boyfriend who didn’t allow eggs in the house. Hah, um, yeah. Things have changed a lot. I want to lift the veil for a sec and just say, “WTF?” and also “Thanks for all the cool adventures so far, Universe.”

Going back to my very first WIAW post to check the date was a total trip. Especially interesting to me was that I had no intention of making it a regular thing, and here we are five years later, and I haven’t missed it even once. That’s…kind of ridiculous. On the one hand: cool. On the other hand: Is that just healthy consistency or is it being too busy to realize you’re on autopilot? Both at different times?

iced coffee at workWhich brings me to this: I’ve been working on some stuff behind the scenes, and though I don’t have any Big Reveal posts drafted yet, I certainly have been thinking a lot about how things should continue on here so I can deliver content that’s enjoyable and relevant to you guys. One piece of feedback I’ve been getting is that people want more recipes and more tips & tricks, so I’ve been keeping that in mind this year.

You may or may not have noticed I’ve done away with my Sunday posts, for the most part. This time last year I was even posting on Saturdays for a while too. For some bloggers, seven days a week is totally okay and realistic, but as a dietitian juggling writing, consulting, a clinical job, and private clients, it becomes important to take balance into account and check in with myself periodically about what’s working and what’s not.

This is why once of my 2016 goals has been to focus more on quality rather than quantity. I really hope you’re getting what you came for by reading here, but I would love to hear about the kinds of posts you dig and things you’d like to see more (or less) of.  What I Ate Wednesdays are one thing I’m considering changing to a bi-weekly or monthly post at some point. That’s still in the future, though. We will see. I guess on the Stages of Change scale, I’m still contemplating.

So yeah, let’s get back to the “what I ate” part of this post. Here’s what I ate last Saturday, when I worked a shift at the hospital. I wasn’t feeling well, so I took the night “off” to sleep and work towards a deadline so I could spend Sunday enjoying some social plans. It was totally worth taking things easy so I had energy to enjoy the next day eating delicious food and exploring the Greenpoint Open Studios happenings—and the sketchbooks at the Brooklyn Art Library:

sketchbook project

But right, Saturday.

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Happy Allergy Season

Anyone else suffer from allergies? I’ve talked on here about having to avoid tree nuts and some fruits because of allergies, and I also deal with environmental allergies. I also grew into the family shrimp allergy this year (happy 30’s to me) and happen to be wicked allergic to cats. Unfortunately, I find I have to take Claritin year-round and use eye drops on a regular basis. Oh, and how about those seasonal allergies? I feel like mine have been especially bad this year. Good times.

There’s a ton of information out there about what causes allergies and how to treat them, it can be overwhelming. Blink Health recently put together this neat infograph with some helpful insights, and I wanted to share it with you guys.

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Yogurt Herb Dressing

Today I’m teaming up with Stonyfield and The Cookful, a new site for food geeks to nerd out on all their favorite food topics. Something I’ve been getting into lately in my own kitchen is yogurt-based dressings.

This one has become my go-to all purpose dressing. I find the herbes de Provences (typically a mix of rosemary, thyme, oregano, marjoram, savory, and other herbs) make this versatile enough to use with a wide variety of flavors. One of my favorite pairings was a salad topped with baked falafel and babaganoush—perfection.

yogurt dressing on salad


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Paleo Snacks

Happy Friday! Today I’ve got some snacky stuff to share.

boiled eggs tomato fetaFeeling hangry on your Whole30 diet? Looking for some new snack ideas? Regardless of whether you’re doing the caveman diet-thing, my recent post on Azumio will satisfy your hunger with this list of healthy, delicious snacks that happen to be Paleo-friendly.

My personal favorite on this list might have to be the steamed sweet potato with nut butter. I eat this at least once a week—it may sound weird, but I promise it’s delicious!

I also love a hard-boiled egg as a snack. Half an avocado is another of my go-to “why don’t I eat this more often” healthy snack on the list.

What are your favorite snacks? 

Thinking Out Loud: Exploding phones, PureBarre, and other stuff

Happy Thursday! How’s your week going? I have a giveaway coming at you next week (which is in a new month—what the what?), but have a little dose of random in store for this week. Let’s do this thing:

*My main forms of physical activity are walking (aka living in New York), elliptical, weights, yoga, and pilates. I do love trying new-to-me classes, though, and will give almost anything a shot. Last week, I attended an event that was sponsored by Sunsweet at PureBarre near Union Square.


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What I Ate Wednesday #264

Happy What I Ate Wednesday. How’s your week going? Things have been nuts over here, between writing deadlines, a packed schedule and hectic happenings at the hospital, and other manner of crazy (Hello, Mercury Retrograde), but I’m still taking a quick break to pop in for the weekly WIAW link-up. To get myself into a more relaxed mindset (hah!), I thougt I’d post last Thursday’s meals and snacks.

Last Thursday, I worked from home and decided to start my day with a long stroll through the park and took my time getting into the to-do list. I hardly ever make the time for that kind of thing (I’m more the roll out of bed and hit the gym before it’s light out kinda person), and I am so glad I did! I also met up with a friend for lunch, which was a nice break in the day. I even took the time to test out a new dessert recipe that night.

So yeah. Nice mini-break sort of. For the “what I ate” part…

Breakfast: Savory oatmeal enjoyed after a long walk in the park

savory oatmeal with mushrooms and goat cheese

Lunch: I met a girlfriend for lunch at Uncle Nick’s in Hells Kitchen—it was the perfect way to take a break in my day. My $10 lunch special of Greek salad with chicken came with a much-needed cup of coffee.

Uncle Nicks Greek Salad lunch

Snack: Yogurt with cocoa powder, coconut flour, and strawberries

strawberries and chocolate yogurt

Dinner: A big salad topped with a veggie burger. Not sure why I’ve been craving this lately, but it was exactly what I wanted.

veggie burger on salad

Snack: A strawberry crisp—recipe coming soon! PS—I finally learned the difference between a crisp and a crumble.

strawberry crisp

What’s your favorite time of day to work out? 

To see more WIAW, check out founder Jenn’s blog Peas & Crayons.


Ways to Use Miso

I first got into miso after reading Mark Bittman’s Food Matters cookbook when it came out in 2010. It’s since become one of my kitchen staples. This fermented soy product has a smooth texture and warm, salty flavor. A little goes a long way in adding a salty, “OMFG—what is that umami amazingness” note. Does anyone even say “OMFG” anymore? No matter.

What I love about miso is how versatile it is. I recently published an article on Tabelog sharing some of my favorite ways I love to use it.mushroom miso soup

It makes a great soup base, but I also love to mix it with tahini to make a dressing. It’s great in marinades (like in this salmon) but you can even use it to make your own fake meat. I haven’t made a seitan log in ages, but it’s super-simple.

Do you ever use miso paste? 

Seared Monkfish with White Wine Garlic Sauce

I used to think fish was, like, fancy or hard to make. Then I actually made it and was, like, “Oh, I could do this all the time.” Usually, I’ll just bake a fillet of whatever-the-heck in the oven for 10-15 minutes at 400 in whatever sauce/marinade sounds good to me. One thing I don’t do as often is pan-sear fish (unless it’s scallops–one of my comfort foods), but it’s also super-easy.

A few weeks ago, while looking through my freezer, I found a vacuum-sealed monkfish fillet I’d picked up at Whole Foods a while ago out of curiosity. Monkfish is a white fish that’s a great source of lean protein—one 3-ounce serving provides 16 grams and only about 85 calories and 2 grams fat. Also called “sea-devils” or “frog-fish,” these northern European fish are not the most attractive, but they’re delicious, as I was about to find out. Since I was procrastinating on a really tedious project, I decided to spend a little extra time brainstorming a recipe.

End result: Why the hell had I waited so long to make this? This was delicious and so easy it was almost idiot-proof.

pan-seared monkfish

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