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Cheesecake for Breakfast

cheesecake dipThis recipe was originally inspired by a dip recipe over on Running with Spoons that I basically lost it over. A few minor tweaks and I felt totally justified eating it by the bowl. This high-protein, high-fiber recipe has become one of my go-to desk breakfasts. All you have to do is make the day (or two) before in a portable container so you can enjoy it at your convenience. Oh, and the best part? Totally tastes like cheesecake.

Cheesecake-for-Breakfast Parfait

Serves 2 (or 1, twice)


  • ¾ c cottage cheese
  • ¾ c plain Greek yogurt
  • 1 tbsp coconut flour
  • 2 tbsp ground flax
  • ¼ tsp vanilla
  • 1/ tsp cinnamon
  • Dash of salt
  • 1-2 tsp sweetener of choice


1.       Combine ingredients in a food processor. Process until mixture resembles cheesecake in consistency.

2.       Serve layered with fruit, nuts, or other toppings.


  • Add ¼ cup pumpkin puree and pumpkin pie spice. Sweeten with maple syrup.
  • Add 1 tbsp cocoa powder. Garnish with cacao nibs and coconut flakes.

What’s your favorite breakfast? 

A Small Collection of Joyous Things: When I Need It Most

I’m going to be honest with you guys: It’s been a tough week. All the more reason to keep doing this weekly gratitude list, I suppose. Read More »

3 Things to Make This Weekend

Photo borrowed from Food 52

Happy Friday! Here’s another short list of ideas and recipes for you to try this weekend!

Egg cooked in avocado: We were drooling over a photo of this in the RD office on Tuesday when it popped up on my Instagram feed and the googling of recipes began. I can’t wait to make it soon on a day I’m working from home.

8 Ideas for Back to School (or work) Lunches from Food 52.  This is probably a good one for Sunday night.

Soup. Here’s one of my favorites.


What are you up to this weekend ? 

Thinking Out Loud: All the Pumpkin

Welcome to another Running with Spoons Thinking Out Loud link party where stream-of-consciousness is the name of the game! Thanks to Amanda for hosting!

Being single definitely has its perks, but one of the things I struggle with sometimes is cooking for one person. If you looked in my fridge or freezer, you would probably think I was feeding a family of four.

IMG_7575Case in point: I made this pumpkin turkey meatloaf the other night (recipe coming soon). It was great, except for the fact that I’d purchased a 29-ounce can of pumpkin from Fresh Direct, when I only actually only needed a ½ cup. Whoops. As you read this, I am still finding ways to incorporate pumpkin into all kinds of things: oatmeal, yogurt, hummus, soup, sauces…

I really hate to overdo it on any one ingredient, especially one that turns my palms orange. I also hate wasting food, so I am determined to use all the goddamn pumpkin. I’ve actually been having a really stressful week, but being aware of the fact that too much pumpkin is a good dilemma to have  keeps things in perspective. If there’s room in my brain for me to be consciously  annoyed about it, I’m  really okay in the grand scheme of things.

For better or worse, when I’m stressed out, I cook, typically things like soup, chili, or staples like roasted vegetables or dried beans. I go into this weird “preparation” mode, though I couldn’t always say quite what I’m preparing for. Stocking the fridge and freezer just makes me feel calmer. It certainly comes in handy when I get home from a crazy day and want to spend my energy on cuddling with the puppy or catching up on reading Glamour instead of on cooking dinner.mushroom lentil soup

Only problem is, I am officially out of freezer space. Guess I’ll have to start cleaning my feelings instead of cooking them for a while. 

What do you do when you’re stressed out? 

Keeping It Real Food #180: Girls’ Day

Happy What I Ate Wednesday. For those new to the party, every Wednesday, I link up with a bunch of other bloggers to share a day of food.

My mom and sister came in to visit Saturday and we had a mini-vacation. The original plan had been to go to Wandelust out in Brooklyn, but we decided to create our own “mindfulness triathlon” of yoga, pedicures, and wine-and-cheese-tasting. It was a fun, delicious day. 

Breakfast: I wanted to get some veggies in early, so I had scrambled egg whites with kale, steamed kabocha, and avocado, drizzled with tahini and sesame seeds. A few hours later, I had a sliced pluot and more coffee to keep me from getting too hungry during yoga.

avocado kabocha

After yoga, we cleaned ourselves up and went for lunch: We started with oysters.


I had a nicoise salad that hit all the right spots.

Atlantic Grill Nicoise

After lunch, we walked around the farmers’ market and then went and got pedicures while it rained. We popped into a few shops too—I got a new ring  and 2 necklaces at So Good Jewelry on Bleecker—love them for when you want a couple trendy things but don’t want to spend a lot.wishbone ring

and a box of 4 chocolate truffles to take home at Sugar and Plumm. It was tough to make a selection because the display was basically all my wildest PMS dreams come true, but I eventually narrowed it down to a Salted Caramel, Mexique, Peruvian, and Ginger. sugar and plumm chocolate

We went to Murray’s Cheese Bar for dinner and—along with a few glasses of lambrusco—shared a few things:

A selection of meats and cheeses. My mom and sister said they liked the blue (paired with salted caramel sauce) the best. I was partial to the one with all the herbs in the rind. The salami and prosciutto were also delicious. murray's cheese selection

We also shared some kale sprouts (amazing), fried burrata in heirloom tomato broth (meh)…murray's kale sprouts

and the “seasonal mac and cheese,” which involved buffalo chicken and blue cheese. We went with the option to top it with bacon and crispy onions.

murray's seasonal mac and cheese

Even though it was a lot of rich food, I felt like I ate the exact right amount to feel satisfied and good. The second glass of wine was probably not the best idea, but it was so delicious, it was worth the mild headache in the morning. My alcohol tolerance is a joke these days.

I was a little surprised, though, to be hungry after taking the dog out for his “last call” walk, but nothing a sliced peach with a little of my favorite nonfat ricotta and raspberry preserves couldn’t fix. I think this might officially be the end of summer peaches for me, though. peach with ricotta

What did you eat this weekend?

To see more WIAW from other bloggers, visit founder Jenn’s blog Peas & Crayons.

5 Reasons to Have Eggs for Dinner Tonight

True story: I thought I disliked eggs until I moved into my own apartment and had to start cooking for myself when I was 20. As a kid I’d eat the whites when my mom made sunny side up, but the yolks totally grossed me out.  Years of sweet breakfast habits had caused me to ignore omelets as an option in favor of things like oatmeal, yogurt parfaits, and waffles.

photo by Jason Hamlin

photo by Jason Hamlin

Sometimes I wonder if I’d have been happier if I’d eaten less sugar in my teens and early twenties. This is a nerdy thing to ponder, but considering the dietary connections between food and mood, it’s totally valid to think a little more healthy fat and a little less frozen yogurt might have upped my quality of life. Then again, ages 16 to 23 are probably a big black hole of “OMG—So many FEELINGS!” no matter what’re you’re eating, so who knows? At least perhaps I’d have been better equipped to handle said feelings.

(Side note: I can’t say the word “equipped” without giggling, remembering a certain boy’s code for “Do you have a condom?” I’m glad nice things happened for him after we drifted apart—he was one of the few good ones.)

Anyway, back to the task at hand: dinner. I was so hopeless in the kitchen when I moved into my first place that I don’t even want to talk about some of the disasters that resulted. One of the early successes, though, was noodle soup, with microwaved frozen veggies mixed in and a fried egg on top. Another was a scrambled egg in a whole wheat wrap with—yep—microwaved frozen veggies on the side.

Since then, I’ve branched out to include poached eggs, omelets, frittatas, and hard boiled eggs. Oh, and fresh vegetables. I’ve even learned how to make some of these in the microwave because sometimes I am still 19 when it comes to relying on the microwave to help me nourish myself. Here are just a few of the many reasons to enjoy eggs for dinner:

1.) They’re a complete protein. Each egg contains all the essential amino acids you need to help keep you satisfied and strong.

2.) They’re high in lots of important nutrients, such as: Vitamin A, Vitamin B6, Vitamin B12, Vitamin D, Omega-3 Fatty Acids, Choline, Selenium, Lutein, and Zeaxanthin.

3.) 1 egg= Instant portion control.

4.) They’re incredibly versatile. The possibilities are basically endless. Here are a few of my favorites:

  • Frittata
  • Egg “pizza”
  • Egg White Scambles
  • Poached on top of almost anything, especially if this anything involves lots of vegetables and goat cheese.
  • In or on oatmeal. Or grits. Or pasta. Or…

5.) Eggs also happen to be pretty inexpensive.

Do you eat eggs? What’s your favorite way to enjoy them?

A Small Collection of Joyous Things: Bob Dylan, etc

Happy Sunday! Welcome to another Small Collection, a series I started to help me focus on the things that bring me joy. 

Here’s this week’s list, which has an accidental theme:

1.) The puppy likes Bob Dylan. Phew. Not gonna lie—this full moon-”we remember”-early September week was rough, and I was reaching for some of my go-to comfort albums. This one especially

It’s funny how the music we turn to at 18 is what we turn to 10 years later. I’m sure I could be 78 and still want to listen to the same certain songs when I have a bad day.

2.) Speaking of Bob Dylan, this photo of Eli cracked me up because it reminded me of the cover of Tarantula:  Tarantula and Eli

3.) I’m officially a crazy dog lady and I’m kind of okay with it. #sorrynotsorry

4.) More Bob Dylan: I stayed up listening to this on the radio the other night because I am 78 and still own a radio. I am that person I hated in college who listens to talk radio and cooks and wears a bra every day. All that’s missing is the gentleman friend who brings me mini pumpkins in the fall instead of flowers.

5.) I got my hair done on Friday. I always look forward to seeing my hairdresser and catching up on what’s been going on in her life the past few months. I’m also a fan of what she does to my hair—I love how it looks when I walk out of the salon, but even more importantly, I love how easy it is to take care of in my day-to-day life. haircut 9/12/14

I can’t believe I used to be afraid to get highlights. What the f*** was I thinking?

6.) I put “nap” on my to-do list and actually managed to get it done Friday afternoon. It was awesome.

7.) Kabocha squash is back in action. My palms will be orange in no time. I like to steam it and then use it in all kinds of things. I even put it in salad, like so:

kabocha salad8.) Dinner with my dad on Wednesday and girl time with my mom and sister on Saturday.

What’s brought you joy this week? 

3 Things to Make This Weekend: Stuff on Toast

Happy Friday! Here’s another short list of ideas and recipes for you to try this weekend!

brie zucchini roasted garlic toastToday’s theme is “Stuff on Toast”—aka comfort food for dummies.

This first one is not a recipe I saw but something I am in fact obsessed with in my real life:

Sprouted Grain Toast with brie (loving the mini ones from Trader Joe’s to make serving size a cinch) and roasted garlic and zucchini.

5 Variations on Avocado Toast  from Food 52

Also by way of Food 52, hardlikearmour’s BEAT Breakfast Sandwich

What are you looking forward to making and/or eating this weekend? 

Thinking Out Loud

Welcome to another Running with Spoons Thinking Out Loud link party where stream-of-consciousness is the name of the game! Thanks to Amanda for hosting!

So. Anyone else get wowed by Monday’s “Waterworks” Full Moon? On the one hand: SO INTENSE! On the other: A good cry can be a great release. It’s important to acknowledge our thoughts and feelings and work on the stuff that needs to be worked on.

I don’t know if anyone else does this, but sometimes I hang on and hang on and keep smiling and then all of a sudden something tiny sets me off and I’m caught in a flood of ugly-crying over things I hadn’t even admitted were upsetting me.

I don’t really feel comfortable writing a typical post today. It almost seems unreal that it’s the 13th anniversary of the 9/11 attacks. There are so many angles I could approach it from, but I think today I’ll focus on how amazing it was to witness how nice people were to each other in the days and weeks following—how kind and compassionate and caring as they went about their day to day New Normal things.

This September 11th, my little gratitude list includes my family (shout-out to my mom for her early-morning pep talks) and friends and this little dude:

Jess and Eli

I am also grateful for the presence of caffeine in my life. I love the city I live in and all the strange, wonderful things I didn’t know were in store for me here 13 years ago.

I also feel like this is a good time to drop a friendly little reminder that, as important as it is to care for each other, it’s also important to take care of ourselves. Wherever you are and whatever you’re feeling, I hope you have a beautiful day : )

What I Ate Wednesday #179: Busy Sunday

Happy What I Ate Wednesday. For those new to the party, every Wednesday, I link up with a bunch of other bloggers to share a day of food.

This week’s unofficial theme is “What an on-duty RD eats,” but that sounds totally lame, so let’s just call it “Another Sunday at the Hospital.” This past week, I was working an earlier shift than normal so I could get out in time to take Eli to his puppy-training class. I clocked in at 7:15 and enjoyed a cappuccino while I screened all the floors and got a sense of the workload for the day. Luckily, there was another RD coming in a bit later, and between the two of us, things were totally manageable.IMG_7412

Given the early start and dealing with the MTA that much earlier on a Sunday morning, I’d had a feeling I’d be exhausted/potentially cranky, so I packed a fancy desk-breakfast. This was a mini-quiche/frittata made with egg whites, wild mushrooms, kale, and goat cheese, served over a bed of veggies and with a Dr. Praeger’s sweet potato pancake. mini quiche and pancake

This totally hit the spot and kept me going all morning. Lunch was from a local salad place. This had greens with shrimp, beets, roasted pepper, cucumber and avocado. I had a pink lady apple and iced coffee for “dessert.”IMG_7418

Since I knew I’d need some slow-burning energy to get me through Eli’s puppy-training class right after work, I enjoyed a hearty snack that packed in a lot of protein, fiber, and some healthy fat. I had totally forgotten ho much I love these Fiberlove bars. Crumbling bars into yogurt makes me think of grad school, when I used to have to make it through marathon-like days/nights balancing work, classes, labs, and volunteer work. I basically felt constantly hungry and rushed for4 years straight.  Not that I don’t feel rushed sometimes now, but it’s rushed doing things I love that I am not being graded on.  Fiberlove bar and yogurt

Clock-out time came really quickly. Time flies when you’re having fun. I was wiped out on my way home, but the second I walked in the door and saw Eli, I perked right up. I love coming home to this little weirdo. Eli Sunday afternoon

He’s actually not that weird—he just makes funny faces and has a few silly habits. I’m super-lucky that he’s so well-behaved and chill for a 5-month-old. He’s also a quick learner. It’s been really neat to learn how to teach him to sit and lie down and to witness that “ah-ha” moment where he’s like, “Oh duh, if I do this thing I get a treat. I’m going to start doing this thing now because I like treats.” I’m learning just as much as he is. I just wish there were a “Please don’t bark when I’m in the shower in the morning!” trick I could teach him. I’m told he’ll outgrow this, but those 13 minutes when I’m getting ready I’m praying he doesn’t wake anybody.

After puppy class, we walked back home and he played with some of his favorite gal-pals for a while. Dinner came from the freezer: Yellow split pea soup and a side of toasted Ezekiel bread with avocado. I added a big spoonful of nutritional yeast to the soup too because I wanted to add a little more protein but didn’t feel like cooking an egg or anything. I enjoyed a square of dark chocolate afterwards.IMG_7455

For dessert, I made another peach crumble. This time I remembered to add a little bourbon (~1/2 tsp—really just for flavor). I had no ice cream or anything along those lines, but I did have some of my favorite non-fat ricotta. This picture is ugly as hell, but I promise it was delicious. IMG_7458

What do you eat when you know you need to go a long time between meals?

To see more WIAW from other bloggers, visit founder Jenn’s blog Peas & Crayons.

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