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Lemon Dill Greek Yogurt Deviled Eggs

I used to think I hated dill. Turned out I just hadn’t tried it with lemon. This summer, I have been all about the lemon-dill combo. Turns out you can get over food aversions—context is everything.

One thing that hasn’t gone away, though, is my hatred of mayonnaise. I like all the components of mayo (oil, eggs, vinegar) but as an emulsified condiment, it just doesn’t do it for me. For whatever reason, mayo has always been on that short list of foods I can’t stand. Licorice is another.

This month, Stonyfield is partnering with Le Creuset and Kitchen IQ. These kitchen tools are a great way to make the food prep process fun and easy. How cute are these measuring spoons and cutting board? The board actually comes in a colorful set of four—awesome for germ-phobes like me who are always worried about cross-contamination. #nerdalert!

Kitchen IQ tools

When I received this gorgeous Le Creuset egg tray, I knew right away what I had to make.

deviled eggs prep

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Should You Try Bean Pasta?

Bean-based pastas have been cropping up more regularly in grocery stores all over the place. I recently wrote a piece for Fitness about why you should check them out—recipe included. Enjoy!

Shutterstock

PS—here’s my go-to for when I enjoy it at home!

Have you tried bean-based pasta? 

Easy Summer Dinner: Stuff on Toast

Happy Monday! Instead of a formal recipe today, I thought I’d share with you one of my favorite easy summer dinners.

Lunch is usually my biggest meal of the day because that’s when I seem to be hungriest.

Basically you pair a pile of greens with whatever veggies you have on hand, and you add a slice or two of toast and then top with hummus, roasted veggies, and an egg. Easy-peasy.

veggies and egg toast

This photo above was leftover sauteed kale and roasted cauliflower with some goat cheese on top. The toast has Ithaca lemon dill hummus and eggplant caponata from Divine Brine.

For the greens, I’ve also been loving lightly cooked chard or kale or raw or gently wilted arugula. This cruciferous blend is also great and cooks up quickly.

After trying it out through Farmigo, I’m now a fan of Bread Alone’s Organic Nine Grain Bread. Maybe not quite a convert from the Ezekiel camp, but this stuff keeps great in the freezer and toasts up really nicely. It’s hearty without being heavy.

Bread Alone Nine Grain

I’ve been enjoying my veggies garnished with a little cheese (goat, fresh-grated parm, mozzarella—whatever I have on hand). Whatever works!

What’s your favorite easy dinner ?

Slow Cooking in the Summer

We might think of it as a cold weather kitchen tool, but your slow cooker can be your healthy eating BFF in the summer. It allows you to enjoy delicious summer classics like baked beans, pulled pork, or even summer desserts like cobblers, all without having to so much as look at your oven or clock much hands-on time. Lately, I’ve been enjoying pulled chicken made in the crock pot in salads and veggies-and-grain bowls. I recently shared a few of my favorite summer slow cooker recipes on Fitness Magazine. Enjoy!Homemade SC BBQ

What are your favorite summer foods? 

Nutrition for Healing: My Story

I almost didn’t write this post, but then then something amazing happened.

The other day in yoga class, I kicked up into my first handstand ever. Yes, I was at the wall and using blocks, but it was still a huge deal for me. This time 6 years ago, I didn’t know if I’d ever get back to yoga again, much less get into a handstand by myself.

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Taco-Inspired Oatmeal

I know it’s summer and all, but lately I’ve been on an oatmeal kick.  My days have been jam-packed with appointments and projects, so a filling breakfast has been key. On busy days, having a go-to instead of trialing a new recipe helps calm the crazy. Worrying about losing steam mid-morning is the last thing you need on a busy morning. I’ve played around with a savory, taco-inspired twist on oatmeal before, but it was high time I posted a proper recipe for it. I’ve been avoiding posting oatmeal-related things recently after my own mother (bless her) told me how boring I was getting, but I had to make an exception for this.

Taco Oatmeal

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Easy Kefir Salad Dressing

Remember a few weeks ago when I was talking about how much I love kefir? Lately, I’ve been enjoying this probiotic-rich drinkable yogurt as is as a snack. Sprinkle on a little cinnamon and drink up.

kefir with cinnamon

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Tiny Kitchen, Big Taste: Essential Cooking Oils

I’ve been having mad wanderlust lately. I go through these phases sometimes where I start googling real estate in other parts of the country and scoping out jobs for dietitians and salivating over gorgeous kitchens. Pros and cons. I love New York, but sometimes it makes my heart hurt to see how much more space I could have if I lived somewhere else. This never used to matter, but I guess this is just another one of those things my parents told me would happen one day that I didn’t believe them about.

New York is notorious for its teeny-tiny kitchens. A lot of us who live here have gotten used to thinking in terms of how little space ingredients take up when factoring in what to buy. I recently wrote an article for New York Spirit on the oils I consider essential in my tiny kitchen.

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From Take-Out to Homemade

Good morning! Today I’ve got a guest post to share with you guys that I think you’ll love. A topic that comes up very often with clients and patients is sugar. Our country’s food culture does not make it easy to be moderate with our intake, and it can be really challenging to find a balance.

I recently spoke with Self about sugar allergies/intolerance. As a dietitian committed to providing evidence-based recommendations, I feel I have to be extremely careful when it comes to terminology. I may not be comfortable using the word “allergy” when discussing sugar, but I definitely believe that it’s a powerful substance that can have serious and harmful effects. You don’t have to have diabetes to look at sugar as a potentially poisonous thing, but different people may draw the line in different places. For some, the effect is so strong they need to cut sugar out of their life completely, same as someone with an allergy (in the Academy of Nutrition & Dietetics sense of the word) would.  I support taking an approach that feels like the right fit for your body and your mind.

Today, I’m sharing an inspiring guest post by Rochelle Rickoff Wilensky about how making drastic dietary changes helped open up a whole new world of flavors and approaches to cooking. I hope you enjoy reading this as much as I did!

cute tiny eggplant

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Fiddleheads with Mushrooms

Happy Friday! Hope you’re looking forward to a lovely weekend. Can you believe that next weekend is Memorial Day already? Yikes! But let’s savor the present. I say this as much for my benefit as anyone else’s. I have a tendency to always be looking ahead to the next thing. The here and no is totally worth savoring, though.

Case in point: Fiddlehead ferns are one of those “blink and you’ll miss it” seasonal veggies that’s totally worth jumping for if you spot it at the market. Fiddleheads are the fronds of a young fern (sounds fancy, huh?) and harvested in spring before the fern matures and the fronds unfurl. With a taste and texture similar to asparagus, these little guys also pack in a decent amount of vitamin A, vitamin C, iron, potassium, and magnesium. You just want to make sure you clean them really well before cooking.

I will admit, they can be a little pricey, but when I saw them available on Farmigo a few weeks ago, I treated myself to an order. It was a great spring side dish to help me enjoy the season before I get going on all that “summer is coming” talk. Besides, summer is always coming. So is Christmas.

fiddleheads and mushrooms

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