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How to Poach an Egg in the Microwave

September is Better Breakfast Month, and today I’m teaming up with Vital Farms to talk about one of my favorite breakfast foods: eggs!

I didn’t discover how much I loved eggs until I moved into my first apartment in college and had to figure out cooking for myself. I started with a simple fried egg, which I added to noodle soup I doctored up with frozen veggies. Primitive at best, but I was learning.

Then I learned how to make poached eggs in my food science lab my year of nutrition school, and I found my new favorite. I made them the traditional way for a few years, until one cold winter day, right around when I was starting my dietetic internship and insanely busy and exhausted, when I came home and found a note on my door. Due to a gas leak and repair, my building’s tenants would not be able to use our stoves for two weeks. Two weeks!

I immediately started googling kitchen shortcuts to find out just how much I could use my microwave for. No way was I going to blow all my money on takeout.

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Kitchen Staple: Marinara Sauce

Good morning! In lieu of my usual Thursday musings, I wanted to ramble a little about one of my all-time favorite foods—and share the recipe with you guys so you can enjoy it too. This Recipe ReDux post is near and dear to me, since it’s all about one of my favorite comfort foods, and one of the first things I learned to make myself—my mom’s marinara sauce. My mom is an amazing cook and a patient teacher. She is also a wonderful dog-grandma to Eli, who lives with her and my dad full time now.


mom and Eli

Not to get all mushy on your guys, but I feel so lucky (#blessed! even) to have such an awesome mom. She worked full-time out of the house when my sister and I were growing up (haha the electric smell of a well functioning copy machine brings back comforting memories of my childhood), and later went on to get her Masters and started her own business while still working a demanding job. She instilled in us a very strong work ethic and a quiet fearlessness for which I’m so grateful. Even though she was so busy, she made us feel like we mattered and could share things with her. Even as an adult, I talk to my mom almost daily and confide in her about everything from kitchen mishaps to career challenges to broken hearts.  Read More »

Anti-Inflammatory Cauliflower Rice

Let’s talk volumetrics for a second. This style of eating, created by Barbara Rolls, PhD and popularized by plans like Weight Watchers, emphasizes filling up on foods that are low in calories (like non-starchy vegetables, broth, etc) and reasonable amounts of lean proteins and high-fiber legumes and whole grains, which can help you leave a little room for smaller amounts of higher-calorie foods (high-fat meats, sweets, etc). Part of what makes this so successful is that nothing is 100% off-limits, and you can prioritize the foods that matter to you.

I think cauliflower rice is an awesome illustration of volumetrics. A one-cup servings provides 25 calories, whereas a one-cup serving of brown rice will set you back 218. It looks like the same amount on a plate, but if you want to “spend” more calories on what you’re eating with the rice, the cauliflower version would be a great choice.

For example, I love falafel and babaganoush and goat cheese, but I’m indifferent to rice. I want my carb for the meal to be something I care more about, like beans (in the falafel). Still, I appreciate the texture combination. Using greens and cauliflower rice as a vehicle for the other stuff is a great way to enjoy a satisfying, visually appealing meal that’s within a calorie and nutrient range that’s appropriate to meet my needs.

Keeping It Real Food falafel bowl

See? I overthink these things so you don’t have to ; )

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Pumpkin and Spice and Everything Nice

Happy Thursday! We’ve got a full moon lunar eclipse making things interesting this week. The September full moon has many names, including the Full Corn Moon, the Barley Moon, and the Worm Moon. My personal favorite name for this one, of course, is the Harvest Moon, if only because that’s also the name of one of my favorite songs.

(I might have listened to that on repeat about 8 times while writing this post)

One time a guy I was seeing played and sang this for me in a club he had a residency at, but it was not a great fit for his voice (key still matters even for a talented singer) and anyway, it sounds kind of like a song about breaking up/divorce (?) and it made me want to crawl behind the bar and hide. Still, it was a nice gesture, I guess. It’s just that, well, 2013. It was…a year of good stories. Thank all that is holy that time travel is not a thing.

Wow, not sure how we got on to the planets and dating and music (what else is new), but I suppose it’s fitting for this weekly randomness link party. Read More »

Spiced Savory Oatmeal with Cauliflower

Good morning! Can you believe it’s mid-September already? Whenever I start writing about time, I feel like we’re talking in an elevator or something—want to talk about the weather too, while we’re at it?

Actually, talking about the weather is totally appropriate here because as we start looking ahead to the fall season and cooler weather, that brings a whole bunch of new foods and flavors to the table. After a summer of cold stuff, hot breakfast becomes more appealing to a lot of us again. Or maybe for some of us, it never left. Raise you’re hand if you’re another one of those people who has no problem eating oatmeal in the summertime. Are we weird?

If weird is this delicious, though, why be normal?

As I mentioned last week, Stonyfield is teaming up with Bob’s Red Mill this month, and I created a new savory oatmeal recipe to share, using Bob’s steel-cut oats.

bobs steel cut

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Thinking Out Loud

Thursday again. My sense of what day it is is all thrown off thanks to working at the hospital over the weekend and then spending Monday celebrating Labor Day with my family and the fur children. It was worth it, though.

Janie and Jess

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Weird is Good: Blueberry Zucchini Oatmeal

I have a friend who calls August The Deep End of Summer. It’s not over yet, though! When it comes to summer produce, especially, there are still lots of delicious fruits and veggies in season. I’ve especially been loving making the most of summer blueberries and zucchini.

This recipe was sparked by sheer curiosity.  I wondered what would happen if I cooked blueberries and zucchini together. Turned out to be awesome. I topped my bowl with peanut butter the first time I made it, but it’s also great with tahini! You could also add some chopped nuts or hemp seeds on top if the nut butter thing just isn’t for you.

blueberry zucchini oatmeal

Blueberry Zucchini Oats Read More »

RD-Approved: Eggs for Dinner

Happy Friday! What are you up to this weekend? If you’re going to spend some time planning the coming week’s meals, here are some great #RDapproved takes on eggs for dinner I rounded up for Fitness this week. Enjoy!

A few of my current favorites I’ve been making at home: My summer veggie scramble and beans & greens with a poached or fried egg and miso-tahini sauce.beans and greens with egg

Have a great weekend!

Do you like to make eggs for dinner? 

Black Garlic Benefits

Good morning and happy Friday! I’m off on an actual weekend getaway with my mom and maybe this little dude.

Eli doorway

Before I go, I thought I’d leave you with some weekend reading. Have I talked about how obsessed I am with black garlic? I can’t get enough, especially lately. This week I even wrote a piece for Fitness about why you should add it to your “must try” list—and what the heck to do with it. Enjoy!

Heading to the movies this weekend? I was interviewed by Self for this story about how Blake Lively gave up all the things to get in shape for The Shallows.

Also, I know it’s still summer, but if you’re doing any back-to-school shopping or planning this weekend, here’s a piece I was quoted in on Health Line about some healthy habits that can benefit your whole family this fall.

Have you tried black garlic? 

SunGold Kiwi Mango Salsa

Happy Monday! Hope you had a great weekend and are looking ahead to an awesome week. I’m super-excited to share today’s recipe with you. It’s my first official post with Recipe Redux. This month, we’re partnering with Zespri and featuring recipes with their SunGold Kiwifruit as part of a recipe contest.

A little bit sweeter and less tart than green kiwifruit, a SunGold has a yellow flesh and smoother, hairless skin, so it’s easier to enjoy as is, without peeling. I still peeled mine for this recipe, but that’s totally up to you. From a nutrition standpoint, these little guys are packed with potassium (even more than a banana per serving of 2 kiwi), vitamin C (three times more than an orange—who knew?), vitamin E, and filling fiber. The enzyme actinidin in kiwifruit is great for digestion and also makes kiwi an awesome meat tenderizer that’s great in a marinade.

A ripe kiwifruit should yield to slight pressure when squeezed gently in the palm of your hand. If you need to speed up ripening, leave the kiwifruit out at room temperature for about 3-7 days to ripen. You can also put it in a paper bag with bananas or apples so that the ethylene gas emitted by these fruits make the kiwifruit ripen faster. Once ripe, kiwifruit can be kept in the refrigerator for up to 2 weeks. That’s great if you’re like me and have a tendency to buy something with big recipe ambitions that your schedules causes you to put on hold a few days longer than expected.

As a participant in this recipe contest, I received a box of SunGold Kiwifruit to play with and had lots of fun brainstorming. The hot weather found me craving salsa, so that’s exactly what I made.

SunGold Salsa

This was delicious served with white fish and as a dip for celery, cucumber, and jicama sticks, but my absolute favorite way I enjoyed this was over a salad with some tempeh and avocado.

tempeh salsa salad

Here’s the salsa recipe. Enjoy!


  • 1 ripe mango, peeled and diced
  • 2 Sungold Kiwis, peeled and diced
  • 1 cup diced jicama
  • 1 medium red bell pepper, chopped
  • ½ cup chopped red onion
  • juice of 1 large lime
  • ¼ cup packed fresh cilantro leaves, chopped


  1. In a large bowl, combine all ingredients.
  2. Toss well to mix.

(Makes ~3 cups)

Nutrition Information Per 2 tablespoon serving: 16 Calories, 0 grams Fat, 4 grams Total Carbohydrate, 1 gram Fiber, 2 grams Sugar (0 grams added sugar), 0 grams Protein

Do you like kiwis? What’s your favorite way to eat salsa? 

An InLinkz Link-up

Disclaimer: I received a free sample of SunGold kiwis from Zespri as part of a partnership with Recipe Redux. I was not compensated monetarily for my time, but by posting this original recipe, I’m participating in a contest that does involve a monetary prize. 

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