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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!

Ingredients:

  • 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

Directions:

  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. 

What I Ate Wednesday #278: Tech-Dependent

Happy What I Ate Wednesday. How’s your week going? I feel like I’m still recovering from last week’s catch-up-a-thon. Five days out of town was a longer break than I’d taken in a while, and even though it was well worth it, diving back into a busier than usual week was, well, predictably insane. So many photos and things to upload and things to write about!

To make things even nuttier, last week was not a good week for tech. I felt like every damn outlet and device I use was acting up. All week, for example, since the weekend, I’d been having trouble with my phone. I couldn’t hear what someone on the other end of the line was saying when I held the phone up to my ear, but of course headphones and speakerphone were fine. Naturally, there weren’t any appointments available at any local Apple stores until Thursday, so it made for an interesting few days. It’s crazy how dependent we are on our devices! Knowing it wasn’t working right made me want to be on my phone even more. Don’t even get me started on the FitBit rabbit whole I went down Saturday night.

I’ve been getting a lot of use out of my white noise app. Can I just stop for a sec to say how much I love that one of the options is a dishwasher rinsing? So soothing…

White noise dishwasher

 

I channeled some of my frustration and anxiety into recipe projects, so at least I have some fun stuff to share with you guys this month. This post has a few glimpses. Here’s what I ate last Thursday. Read More »

Chickpea Flour: Your new BFF?

chickpea flour pancakeI first got curious about chickpea flour a few years ago when I saw a recipe for a soup with chickpea flour dumplings. I actually never made it (I should get on that), but I did become obsessed with chickpea flour pancakes.

I recently wrote a post for Fitness about why you should check out this high-fiber, high-protein, gluten-free powder and start experimenting. I also share my go-to recipe for making said savory pancake-style flatbread. My go-to brand is Bob’s Red Mill (they didn’t pay me to say that—I just love it), but you can also make your own by pulsing dried chickpeas in a food processor until they’re powder. Stupid-easy. Enjoy!

Do you use chickpea flour? 

Thinking Out Loud: Festival Odds and Ends

Happy Thursday! Busy week over here, so for this edition of Thinking Out Loud, I’m just going to share some random stuff from the Newport Folk Festival last weekend. If you want to listen to some of the artists who played this year, NPR has been streaming a lot of the show.

*As a dietitian, I’m a stickler about hydration. Water is super-important and does our body all kinds of important favors. I actually talked with Yahoo Beauty the other day about a surprising benefit to drinking plenty of water.

We drank tons of water during the festival, but I also tried a few of these Spindrift seltzers. The cucumber flavor was especially lovely.

spindrift seltzer

and I could live with the nutrition stats. The 2 grams of sugar in here are naturally occurring from the cucumber and citric acid. A lot of people get hung up on 0 grams sugar as the end goal, but there’s sugar naturally present in all foods that contain carbohydrate. The bigger problem is added sugars and sweeteners, so if something just happens to have a tiny bit because it’s part of the whole food, it’s way easier for me to get on board for that. This was refreshing without being sweet.

spindrift

Read More »

Guest Post: Hosting a Healthy BBQ

Good morning, guys! Today I’ve got another BBQ-centric guest post for you. This helpful guide comes courtesy of fellow dietitian Lori King, who was kind enough to share her awesome tips on here this week.

photo via Pexels

The Healthy and VERSATILE Summer Barbecue Read More »

Guest Post: BBQ Tofu Tacos

Hi guys! Hope you had a nice weekend. Today I’ve got a tasty recipe from guest poster Heather for you to enjoy.

***
Hello, everyone! I’m so excited to be sharing this recipe on Jessica’s blog today! Over on Polyglot Jot I love to share recipes, healthy living tips, and some personal posts sprinkled in the mix. I post Monday-Friday so I hope to see you there soon! BUT WAIT– don’t you dare click away from this delicious recipe I am about to share! Today’s BBQ Tofu Tacos are gluten free, vegan, and the perfect Meatless Monday OR Taco Tuesday dinner. With just the right mixture of sweet and spicy, you’ll notice hints of Asian flavors & a deliciously tangy BBQ sauce.

BBQ Tofu Tacos

(Serves 4)

Ingredients:

TofuTaco1

  • 1 Extra Firm Block of Tofu
  • ½ Lime
  • ¼ Cup Tamari
  • ½ Can Tomato Paste
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ Teaspoon Sesame Oil
  • Teaspoon Chili Powder
  • Salt & Pepper to Taste
  • 1 Clove Minced Garlic (Optional)

Read More »

Thinking Out Loud: Summer Self-Care

I cannot believe we’re getting into the end of July. I always feel like the summer goes so quickly! This is actually a really big week for me, as my year-long health coaching certification program just started. I’m so excited to see what the year will bring! I know the pre-course materials have already been helpful and eye-opening. A few themes that keep coming up are time management and self-care.

I don’t comment much on the news—I decided early on that I would keep things on the lighter side here—but so many things going on that make my heart hurt. World events that are hard to process and make our own day-to-day stressors seem small can still leave us feeling overwhelmed, especially if you’re like me and tend to throw on a layer of guilt for feeling upset by something that’s not a huge deal in comparison to current events. This is where small ways of practicing self-care come into play. I mean, how can we take care of other people if we don’t take care of ourselves?

*The other night after work, for example, instead of doing some writing work, I cleared my head by cleaning my apartment, reading, and cooking a nice dinner of scallops in white wine.

cooking scallops

I served them with some cauliflower rice and assorted veggies.

scallops with cauliflower rice veggies

Read More »

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

Read More »

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 ?

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