Happy 22nd day of the month! It’s time for another Recipe ReDux, and this month, members were challenged to come up with a recipe that the family can enjoy and get back into the routine of eating dinner together, after a summer of running every-which-way. My kids are grown, so the dinner table at my house is pretty quiet these days, no matter what time of year it is. Call me crazy, but I miss those days when the kids were finally home after weekends away with their friends, and summer jobs (and money to spend), and we sat down to eat as a family. It was my favorite part of the day. Strangely, even though I don’t “HAVE” to cook much anymore, – there is something about the end of summer and early fall that makes me want to start cooking again, even if it’s more for friends than family these days. Continue Reading..
This post is sponsored by Kraut Source, who kindly sent me a home fermentation kit to test out and review. As always, all opinions are my own.
Let me introduce you to my newest obsession — fermented vegetables. I am totally fascinated by the process of fermentation. The fact that bacteria can be used to preserve a food, and those bacteria are actually good for you is totally the craziest concept, and the coolest ever kitchen-science experiment.
When most of us think of fermented foods, we think beer, wine or yogurt – OK, well, at least I do. But there’s so much more out there – kimchi, kombucha, and even sauerkraut are all fermented foods, and it turns out that pretty much any vegetable can be fermented. The process of fermentation produces those gut-healthy bacteria known as probiotics. Yes, they really can help your GI system run a little smoother, but did you know probiotics can also boost your immune system, help your insulin to work better, and they may even be helpful for weight loss? I kid you not! Continue Reading..
OMG. I am SO very sorry for all of the dessert recipes lately. Said NO ONE ever! Who doesn’t love a fresh, fruity dessert on a hot, summer night? Summer just wouldn’t be summer without a crumble that’s heaped full of the gorgeous array of fruit that’s so ridiculously cheap right now. They’re really like the queen of all quick and easy summer desserts.
I kind of over did it on nectarines the other day – I think they were about $0.79 a pound. Can you blame me? So of course, they were the star of the show. And because variety is the spice of life, I tossed in some blackberries. And if that wasn’t enough, I somehow won a lovely package of gold kiwifruit from the wonderful folks at Zespri – so naturally they had to be invited to the crumble party too. Continue Reading..
Ahhh, iced-cold WATER. Just saying the word kind of cools you down, doesn’t it? And since we’re well into the dog days of summer, let’s talk about water and how much you really need. Somewhere along the way, it was pounded into our brains that we should drink about 8 cups, each day. I know plenty of people who get really worked up if they only make it to 7, and plenty more who think a cup is one of those 16-ounce tumblers.
So let’s clear up the confusion.
Oh my apologies for missing the boat on banana ice cream. I’ve read about it and seen recipes on Pinterest, and yes, I was totally aware that it is a fat free, dairy free frozen ice cream-like dessert, but I think, because I’m not totally in love with bananas, I neglected to try it. I was wrong. Please forgive me, for I knew not what I was missing. Banana ice cream is the BOMB. Especially when you zhuzh it up a bit. And that’s what I did for you today. Cause I’m late. To the party. Continue Reading..
I’m still making my way through my massive file of recipes I’ve clipped or saved from magazines and websites over the years, and I came across this one from Food & Wine, that I’ve gotta share! We all know how good vegetables are for you, right? And we all agree that we need to work on eating more, right? Well here’s a great vegetable recipe that makes a TON of veggies, and the leftovers taste better each day, so you can eat them all week. Continue Reading..
I’m on a bit of a dessert kick lately. It’s because of all of the fresh and beautiful fruit that’s everywhere this time of the year. I can’t get enough when I’m at the store, but sooner or later plain old fresh fruit gets a little bit… yawn. So I’m on a mission to make as many fresh fruit desserts as possible before this fresh fruit season thing is over, and we’re left with… Apples. Nothing wrong with them, but talk about getting old fast. In the mean time, let’s enjoy the fruits of the season, shall we?! Continue Reading..
Is a salad the same thing as a Bowl? Or is A Bowl hot food? Or broth-y food? I’m pretty sure it’s not soup.
I’m not talking about the kind of bowl that you serve something in. I’m referring to the new fast-casual food trend called “The Bowl” that’s totally having a moment. Bowls are making the rounds at casual restaurants everywhere, led by Panera, Chipotle, and my personal new fast casual fave – Flower Child, here in Scottsdale. I’m not really sure if there are specific rules about how to make a Bowl (i.e. hot or cold, soupy or saucy or not), but they all seem to have certain elements in common – a whole grain base, lots of vegetables, and a protein on top. Zhuzh it up with sauce, broth, dressing, serve some of it sauted, some of it cold, all of it hot… Continue Reading..
I had a thought the other day – whoever decided that Nutrition should be a career, must have made that decision in July. I think it went something like this… “Wow, these fresh fruits and vegetables are everywhere, and they’re so sweet, colorful and dee-licious! I think I need to teach people about why they’re so good for you, and how eating them every day can keep you healthy and happy!” You know that mind-conversation couldn’t possibly have happened in January or March, right? But July was MADE for healthy eating, and it is indeed a registered dietitian’s favorite month!
Thank you Kim Tessmer, RD for sending me a copy of Your Nutrition Solution to Inflammation!
When you hear the word inflammation, most people think of an injury – sprained ankle, torn muscle, lots of pain, swelling, redness, and bruising. While it’s not fun to go through, that temporary or acute type of inflammation is your body’s way of healing itself. We’ve all had it, and (hopefully) we’ve recovered, survived and learned to be a little bit more careful next time. In my case, that means moving the ladder closer to where I’m painting so I don’t have to reach – and fall… But that’s another story for another time. Continue Reading..
Here’s that the dictionary says about Dessert:
the sweet course eaten at the end of a meal.
“a dessert of chocolate mousse”
Did someone way chocolate mousse? Yes please! I’m definitely one of those people who likes something sweet after dinner. Not lunch. Just dinner. For me, it’s definitely a mental thing. If I have cake, cookies, ice cream or maybe I really struck gold and have chocolate mousse in the house, it MUST be eaten after dinner. However, if I have nothing “dessert-y” in the house, I’m good with a piece of fruit. Because I’m a good little nutritionist, I usually have fruit. Sigh… Continue Reading..
Does your mouth water when you pass by the pickle section in the grocery store? Just wondering, because mine does. Every time. And I’ve always wondered if the same thing happens to anyone else. Sometimes if I see someone I know down the aisle, I’ll have to look away from the pickles, for fear that I’ll drool all over myself as I’m saying hi.
Ooo sorry – I just realized what an inappropriate visual and intro that is to a post about a truly delicious food item. I just really happen to love pickles, or anything pickled for that matter. One of these days I’m going to get over my fear of canning vegetables and getting (or giving someone else) botulism, and I’m truly going to learn how to make real pickles that can sit in the pantry until I eat them one day in the middle of winter. Continue Reading..