It’s that time of the year! Resolutions are made, plans are put into action, new diets are started… Instead of hopping on a new diet, start out the new year with these 15 Dietitian-created recipes! Healthy Chicken Pot Pie with Biscuits via Meals with Maggie […]
Hello foodies! It has been a LONG time since my last post – it feels good to be back! I’ve been busy in my dietetic internship on my way to becoming a Registered Dietitian (whoo!). I’ll officially be done at the end of March, which means more blogging in the future… 😉
I recreated this recipe over the summer after a warm bike ride to a restaurant called The Commons. I ordered this farro and kale salad that was the perfect combination of chewy farro, massaged kale, and crispy apples tossed in a light apple cider vinaigrette. I quickly made notes in my phone so I could recreate it at home. I decided to go with a pomegranate vinaigrette from America’s Test Kitchen, which is AMAZING. But this salad would pair well with many dressings!
Kale has been in the “health food” spotlight for a while now – it’s nutrient dense and packed with fiber! I don’t know about you, but this nutritious green can be pretty tough when eaten raw. Massaging your kale before using it makes a WORLD of difference! Never massaged kale before? Check it out here!
FARRO, APPLE, AND KALE SALAD WITH POMEGRANATE VINAIGRETTE
Recipe inspired by a delicious salad I had at The Commons. Dressing recipe from America’s Test Kitchen The Complete Vegetarian Cookbook
- 2 apples, cut into bite-size chunks
- 1 bunch lacinato kale (aka: dino kale, Tuscan kale)
- 1 bunch arugula
- 1 cup farro
- 1/2 cup pecans
- Goat cheese, for garnish
- 2 Tablespoons water
- 1 1/2 Tablespoons pomegranate molasses
- 1 small shallot, minced
- 1 Tablespoon honey
- 1 Tablespoon cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup extra-virgin olive oil
- Rinse farro and place in a pot with 3 cups water. Bring to a boil and reduce heat to simmer for 30 minutes. Drain off excess liquid.
- Meanwhile, toast pecans in the oven or in a frying pan. If toasting in the oven, spread pecans on a sheet pan and bake at 350 degrees Fahrenheit until slightly toasty, about 10 minutes, stirring occasionally. If toasting in a pan, spread pecans in an even layer on a frying pan. Place over medium heat and stir frequently. Watch them like a hawk! Once they start to brown, it will happen quickly. Remove nuts from pan to prevent further toasting.
- Wash, de-stem, and chop kale into bite size pieces. Massage kale until tender.
- Combine apples, kale, arugula, farro and pecans in a large bowl.
- In a small bowl, combine all vinaigrette ingredients except for the olive oil. While whisking mixture, slowly add olive olive.
- Add vinaigrette to salad to taste. Top with crumbled goat cheese, if desired.
My Friday morning ritual involves a bitter cappuccino paired with a sweet and flaky Scottish oat scone. In my current work situation I do a lot of grocery shopping at my local food coop (PCC Natural Markets), so I like to treat myself on Friday mornings after my shopping. […]
I have had a craving for a classic apple pie for weeks, so I finally hunkered down for an evening of baking. I should start off by saying that I am a crust person. There are two types of people – crust people and filling people. Now don’t get me wrong, I love a good filling, but you can’t go wrong with a thick, flakey double crust. I found the crust recipe on a trusty food blog called The Kitchn and only altered the baking directions slightly. This crust is hands down my favorite and most successful homemade crust thus far in my baking adventures. I owe much of this success to the discovery of aluminum pie pans, which was advice also from The Kitchn. The aluminum pan is a better heat conductor, therefore yielding a flaky golden crust and preventing a gooey mess! However, if you do not have an aluminum pan, any other 9-inch pie pan will do.
Ever since my first taste of apple pie with crystalized ginger, I knew I had to incorporate it into my own. The tart cherries and ginger provide a little zing of flavor and the lemon brightens up the sweetness of the apples. Since I am on a mission to decrease my sugar consumption, I decreased the amount of sugar in the filling and I certainly don’t miss it! For more tips on cutting down your sugar intake, check out this post!
As you can see, I am very happy with this pie! It didn’t even make it to the morning for natural light to take pictures…
Crust recipe from The Kitchn and filling adapted from Better Homes and Gardens New Cook Book
Makes one 9-inch pie
- 8 ounces (2 sticks) chilled, unsalted butter
- 12 1/2 ounces (about 2 1/2 cups) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 – 2/3 cup ice water
- 5 – 6 tart apples (I used a mix of Granny Smith and Honeycrisp) (about 6 cups)
- 1/3 cup brown sugar, not packed (I used sucanat)
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/3 cup dried tart cherries (i.e. Montmorency cherries)
- 3 Tablespoons chopped crystalized ginger
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- Cut the butter into 1/2-inch pieces and put in freezer for about 10 minutes.
- Pulse flour and salt in food processor until combined. Add butter and pulse until butter is the size of small peas.
- Add 1/2 cup ice water and pulse until just combined. Then add ice water one tablespoon at a time, pulsing in between, until the dough begins to clump together. Most of the dough should hold together when pressed between fingers.
- Take dough out of food processor and form a ball. Divide in half and wrap each half in plastic wrap. Flatten each mound slightly so the dough will cool faster. Place in freezer for at least one hour.
- Peel, core, and slice each apple into thin slices.
- Combine sugar, flour, cinnamon, and nutmeg in a small bowl. Whisk to combine.
- Mix apples, flour mixture, cherries, ginger, lemon juice, and lemon zest in a large bowl. Stir until well combined. I like to use my hands for this part as it’s easier to combine everything evenly.
Put it all together!
- Preheat oven to 400 degrees Fahrenheit.
- Roll out one of dough mounds on a floured surface until it’s several inches wider than the pie pan. Line pie pan (preferably a 9-inch aluminum pan) with dough.
- Roll out second dough mound. Fill pie with apple filling and cover with dough. Crimp edges with a fork and cut a few slits in the top for steam to escape.
- Bake for 50 minutes or until crust is golden brown and apples are tender.
*For a top crust only, make 1/2 the crust recipe
A cold and rainy trip to the Fremont neighborhood of Seattle with the boyfriend plus a late breakfast equals one hungry lady. One thing led to the next and soon we were pulling into the parking lot of Ivar’s Restaurant at 4:00pm on a Saturday afternoon. […]
While doing my weekly meal planning on Sunday, I asked my boyfriend if he had any ideas. I’ve pretty much been living out of my America’s Test Kitchen vegetarian cookbook lately, so I decided to branch out for a night. And what does he suggest? Waffles! I love waffles as much as the next person, but since this was going to be dinner, I wanted to make them a little more substantial. I set out to do some Googling and, lo and behold, I stumbled upon some Greek yogurt waffles! Only 1 tablespoon of sweetener and ground oats (whoo-hoo, a whole grain!) instead of white flour. I made a few adjustments due to personal preference and what I had on hand. Overall, they are much more filling than your typical waffle. They have a pleasantly chewy, slightly grainy texture. Although they were a tad on the dry side for my preference, it didn’t matter once I had my way with the toppings! Don’t let the photo deceive you, I smeared Greek yogurt and strawberries ALL over that thing. I even ate one cold with my tea the next day for my mid-morning snack! 😉 You can also add extra milk or Greek yogurt if you prefer more moisture.
The fun thing about waffles is that you can dress them up or you can dress them down. What are your favorite topping combos? Some of my go-to’s are berries with Greek yogurt, peanut butter with a splash of maple syrup, and ricotta cheese with fresh figs. For a savory twist, try topping with a poached or fried egg, slice of tomato, smear of avocado, and a dash of hot sauce! Tip: Freeze fresh berries in the summer, so you can have delicious berries year-round! I like to microwave frozen strawberries for about 1 minute to put on my waffles because they get a little soft and warm and the juice is perfect for drizzling on top of your creation!
Note: When dressing up breakfast items like waffles and pancakes, it’s easy to rack up the sugar. Try to stick to plain yogurt, unsweetened nut butters, and limit the amount of syrup and sugar you use. Fruit is an excellent way to sweeten the deal without processed sweeteners.
GREEK YOGURT WAFFLES
Recipe adapted from Bob Harper’s Greek Yogurt Waffles
- 2 cups rolled oats
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 Tablespoon maple syrup
- 3/4 cup nonfat milk
- 1/4 cup plain, non-fat Greek yogurt
- 1 large egg
- 2 Tablespoons coconut oil, melted (or any mild flavored oil, if you don’t like coconut)
- 1/2 teaspoon vanilla extract (plus an extra splash for good measure)
- Turn on waffle iron.
- Process oats in food processor until finely ground, about 3-4 minutes.
- Add salt, baking soda, and cinnamon and pulse to combine.
- Whisk remaining ingredients in separate bowl.
- Add dry ingredients to wet and mix until combined.
- Grease waffle iron (this is very important!). Pour 1/3 cup batter into waffle iron and cook according to waffle iron instructions or about 4-5 minutes.
- Top with whatever your heart (or stomach) desires!
Portion control. This is a phrase that you may have heard before, but unfortunately is made difficult to heed when eating out. It is a common occurrence to receive a plate piled high with food and to leave the restaurant feeling stuffed to the brim. I know this […]