Looking for a low FODMAP snack to satisfy those afternoon munchies? Check out this salty and sweet trail mix inspired by one of my favorite packaged snacks – FODY Foods Mockingbird Mix! I don’t know about you, but every afternoon, without fail, I get the […]
Did you know it’s American Heart Month AND Canned Food Month? That makes it the perfect time to talk about one of my favorite and most versatile canned foods – tomatoes! Whole, diced, fire-roasted…the tomato possibilities (tomatobilities?) are endless! Why eat tomatoes? Tomatoes contain an […]
On my last annual trip to visit family in Petersburg, Alaska, I got to experience the delightful little pop-up farmer’s market with produce from the local (“off the grid”) Farragut Farm. I purchased a small bag of snap peas and a jar of pecan butter to take home with me. The snap peas were a beautiful vibrant green, perfectly crunchy, sweet, and juicy. But the real star of the show was the homemade maple pecan butter – creamy, with a hint of sweet and a pinch of salt. The jar was empty within days and I couldn’t stop thinking about it!
My version of this pecan butter is quick to make and easy to eat. Spread on toast or bananas, drizzle on your oatmeal or Greek yogurt, or simply eat by the spoonful. Nut butters are packed with heart healthy fats and a little protein and fiber, so they make a great addition to a well-rounded diet! Bonus – pecans can help lower cholesterol!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
cups
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Ingredients
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NUTRITION PER 2 TBSP: 90 calories, 9g total fat, 1g saturated fat, 0mg cholesterol, 20mg sodium, 3g carbohydrate, 1.5g fiber, 1.5g sugar, 1g protein, 56mg potassium, 35mg phosphorus
Looking for a quick and delish Valentine’s Day dessert? Whip up this decadent vegan pudding in less than 5 minutes! Not only is this pudding delicious, but you also get a punch of antioxidants from the cocoa powder, goji berries, and cacao nibs – triple threat! […]
This quick and easy granola makes for a decadent Greek yogurt topping (make it plain because this granola provides plenty of sweetness!) or a savored gift when packed in a mason jar and tied with ribbon. You can also use it as a crunchy chia […]
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
Vegan Loaded Sweet Potato via Kara Lydon The Foodie Dietitian
Hearty Lentil Marinara Sauce via Jennifer Hunt at Healthy Inspiration
Crispy Garlic Turmeric Parsnip Fries via Bucket List Tummy
Southwest Spinach Turkey Poppers with Cilantro Aioli via Stephanie Lee Nutrition
Vegan Spiced Baked Beans via Champagne Nutrition
Instant Pot Barley, Carrot, and Chickpea Soup via Liz’s Healthy Table
Shaved Fennel and Citrus Salad with Orange Ginger Dressing via Chef Catherine Brown
One-Dish Spinach Casserole via Passionate Portions
Ground-Breaking Grain Bowl via Foods with Judes
Turkey Pumpkin Chili via Julie Harrington
Zucchini Pizza Boats via Champagne & Paper Planes
Wild Blueberry Lemon Nice Cream with Edible Flowers via Amy Gorin
Chocolate Oatmeal Fudge Bites via Passionate Portions
Creamy Chocolate Peanut Butter “Ice Cream” via Better Is the New Perfect
Cookies for breakfast? That’s right! Packed with nutrients, these no-sugar-added cookies make a great breakfast or pre-workout snack. The protein from the pecans and hemp seeds will help keep you full and the carbohydrates from the oats and fruit will give you the energy your body […]
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 […]
“Flowers in a salad??” you might ask. These delicate, slightly sweet flowers add a pop of color and flavor to your hardy green salad. My kale plant has grown quite large in the past few years, but this is the first year that it has bloomed. I started Googling if I needed to trim it back or not and came across a few articles that said the flowers were edible! I love trying new foods, so was quite excited to clip a few flowers to nibble.
Since my kale plant also had some new, small kale leaves that were nice and tender I decided to make a kale salad topped with the flowers. So down I went to the garden to harvest enough kale leaves and flowers for a salad or two. Trimming off the flowers also allows the kale leaves to flourish, since the flowers were hogging most of the plants energy (hence the smaller leaves).
I figured a light vinaigrette would pair nicely with my kale salad. I wanted to use champagne vinegar, but didn’t have any on hand, so went with white wine vinegar. On each kale flower stalk there were also some flowers that hadn’t opened yet, which are apparently called kale rabe – fitting since it resembles broccoli rabe and also kind of tastes like broccoli!!
Not only do these kale flowers pair nicely with kale itself, but they would make a nice addition to any leafy green salad!
KALE FLOWER SALAD
Original recipe
Ingredients:
Directions:
Bon appetit!
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. […]
