Things That I Know

1. It's another holiday.  Seems like they just keep coming and I can't keep up!  I would like an iPhone app that sends me an alert one week in advance of each upcoming holiday.  

2.  Fellow dietitian, Kristina at Love and Zest, created these.  Sorry if you don't love chocolate, mint, and avocados whomever you are you crazy person.

3.  Check out what Bev made at Bev Cooks.  SO creative! And pretty.  And I'm sure delicious.  Jealous.

4.  I could (and should) make this for my hubbster.  He loves sausage gravy.  He only gets it when his mama makes it for him.  I know, I know, POOOOOOOOOOOR GUY!  Thanks to Cassie at Bake Your Day I may be able to pull it off without feeling like I am giving him heart disease.  Yes- plague of being a dietitian.  Always feeling guilty about giving my loved ones fatty food.

5.  Love these.  All of them.  I think we may need a giveaway, what do you think?

80--- Sort of Scalloped Potatoes with Greek Yogurt Cheese Sauce

I tried to make a health-ified version of scalloped potatoes.

I failed with a capital F.

Greek yogurt turns into rubber in the oven.  FYI.

This was the second best option.

Very tasty, and not rubbery whatsoever.

For your Easter table!

Sort-Of Scalloped Potatoes with Greek Yogurt Cheese Sauce
Serves 8

3 lbs fingerling potatoes, halved (quarter larger ones)
1 1/2 Tbsp olive oil
1 tsp dried thyme
1 tsp ground black pepper
1/4 tsp salt

SAUCE
3 cloves garlic, pressed and finely minced
1 tsp olive oil
1/2 cup vegetable broth
1 cup 2% Greek yogurt
2 Tbsp all purpose flour
4 oz shredded Parmesan cheese
3 green onions, chopped for garnish

Preheat oven to 400 degrees.  In a large bowl, toss fingerling halves with olive oil, thyme, salt and pepper.  Spread onto a baking sheet.  Bake for 20 minutes, flipping halfway through cooking. 

For sauce, heat olive oil in a saucepan over medium-high heat.  Add minced garlic and saute for ~2 minutes.  Add in broth and bring to a low boil.  Whisk in flour, and continue stirring until flour has "cooked" and is evenly dissolved.  Stir in Greek yogurt until smooth, then whisk in Parmesan cheese.  Continue stirring until thickened and cheese has melted.

Serve warm potatoes drizzled with sauce, garnished with green onions.

Nutrition Info per ~ 3/4 cup serving with 3 Tbsp sauce: 231 calories, 6.5 g fat, 12 g protein, 31 g carbohydrates, 3 g fiber

20--- Teeny Weenie Baby Food Cupcakes

Sorry to throw another 20 at you so soon.

But this is cause for celebration!!!

My wee babe is 6 months old today.  That is 1/2 of a year.

I feel so accomplished.  

I also feel the need to start planning her first birthday party.

Shall it be a grand gala or a little shindig?

Either way there will be cupcakes.

And what a better way to celebrate a baby's first birthday then with baby food cupcakes?

Any flavor works.

Please avoid the meat purees, however.

That would be gross.

Teeny Weenie Baby Food Cupcakes
Makes ~1 dozen mini cupcakes

1/2 cup baby food puree (I used homemade butternut squash)
3 Tbsp vegetable oil
2 Tbsp almond milk
1/3 cup light brown sugar
1/4 cup white granulated sugar
1 tsp pure vanilla extract
3/4 cup all purpose flour
1/2 tsp baking powder

Preheat oven to 350 degrees.  Line baking cups with cupcake liners, or spray lightly with baking spray.

In a medium bowl, use a handheld mixer to combine puree, oil, milk, sugars, and vanilla until smooth.

Sift in flour and baking powder.  Mix until just combined.

Spoon baking cups nearly full with batter and bake for 20 minutes.

Remove and allow to cool to room temperature prior to frosting/storing.

I topped mine with a simple vanilla buttercream frosting.

80--- Ultimate Veggie Sandwich

I eat these, like, daily.  So I thought that I would finally post them.  Nothing special.  Just the best veggie sandwich ever.

Ultimate Veggie Sandwich
Serves 1

1 Everything Bagel Thin, toasted
2 Tbsp low fat canned refried beans (or you can make your own as I have done here)
1/4 avocado, mashed
1 Tbsp chopped roasted red pepper
1/4 cup thinly sliced red onion
1/2 vine ripe tomato, sliced
1/4 cucumber, sliced
3 large spinach leaves, washed well
1 slice swiss cheese (or other strong cheese)
Dash vegetable seasoning

*You may layer the ingredients as you wish.  However, if you follow my method things stay in place a bit better.  

Mix roasted red pepper into refried beans and spread mixture on one half of the toasted bagel thin.  Sprinkle lightly with vegetable seasoning.  Top with onion slices, spinach, and cheese slice. 

Spread mashed avocado on the other half of the bagel thin, sprinkle lightly with vegetable seasoning, then top with tomato slices, and then cucumber slices.

Place halves together and enjoy.

Nutrition Info per 1 sandwich: 279 calories, 9.5 g fat, 12 g protein, 33 g carbohydrates, 7 g fiber

80(ish)--- Banana Oatmeal Chocolate Chip Mini Muffins

I sort of like mini muffins. For proof see these and these.

I also like the banana chocolate combo.  As exemplified here and here.

Cute and yummy.

Banana Oatmeal Chocolate Chip Mini Muffins
Makes 2 dozen

1/2 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup rolled oats
2 tsp baking powder
3 medium bananas, mashed
1 egg
1/3 cup raw sugar
1 Tbsp olive oil
1/2 cup milk (I used almond milk)
1/2 cup dark chocolate chips

Preheat oven to 350 degrees.  Lightly spray two mini muffin tins with baking spray.

In a large bowl, mix together flours, oats, and baking powder.  In a medium bowl, whisk together mashed bananas, egg, sugar, olive oil, and milk.

Fold wet ingredients into dry until just moistened.  Fold in chocolate chips.

Spoon batter into muffin tins until each cup is filled nearly to the top.

Bake for 10 minutes, checking the center with a toothpick for doneness (yes- it's a word).

Cool prior to storing in an airtight container.

Nutrition Info per 1 muffin: 78 calories, 2.3 g fat, 2 g protein, 12 g carbohydrates

Things That I Know

1.  Ah spring..... yesterday I took my babe on a run to the park and she had her first swing ride.  Today it snowed.  As is life.

2.  Learning how to crochet is on my bucket list.  So I can make things like this.  How fab is that?

3.  Also on my bucket list is riding an elephant. On the beach.  Would it be weird than an elephant would be walking on the beach?  I Googled it and this is what I found:



I guess it happens!


4.  This has me intrigued....... could two of my favorite foods (asparagus and grapefruit) REALLY be eaten TOGETHER?

5.  When I am no longer nursing my sweet babe I will be making these.  And visiting this website a bit more often. 

6.  This is one of the best inventions ever.  It serves me only one purpose: pureeing soups.  But I could honestly not live without it.

7.  These may need to happen today.  Greek yogurt swirl in a brownie? Sounds healthy.  Don't let that fool you.  Not an 80. But I bet delicious.

8.  I made this yesterday.  But without the aleppo and with minced caramelized red onions on top.  Yummo. 

9.  Baked carrot sticks? Yes please.

80--- Spring Bisque with Asparagus, Peas and Pistachios

I am in love with the combo that I created with this salad.  So much so that I needed a soup with similar flavors.

Recent research states that a pureed soup is more filling than a chunky soup of the same contents.

And I think it's prettier too.

PS: Have you noticed that all of my recipes this week have been green?  That was on purpose.  For the bit of Irish in all of us.

Spring Bisque with Asparagus, Peas and Pistachios
Serves 6

2 tsp olive oil
2 shallots, finely sliced
3 cups vegetable broth
1 bunch asparagus, trimmed and chopped
1 lb frozen peas
2 Tbsp fresh parsley leaves, chopped
1/3 cup shelled salted pistachios, finely chopped
1/3 tsp fresh ground black pepper
6 oz crumbled feta cheese

Heat olive oil over medium high heat in a large soup pot.  Add shallots and saute for ~2 minutes.  Add chopped asparagus and saute for additional 3-4 minutes.  Pour in vegetable broth and bring to a low boil.  Reduce heat to medium, then add frozen peas, parsley, pistachios, pepper and feta.  Bring to a boil, then reduce heat to low and cook for ~5 minutes.

Use an immersion blender to blend soup until smooth.  Alternatively, you may transfer batches to a blender and blend until smooth.

Enjoy!

Nutrition Info per ~1 1/4 cups: 208 calories, 12 g fat, 11 g protein, 13 g carbohydrates, 5 g fiber

20--- Minty Green Tea Mousse

Naturally green.

What more could you ask for in a spring dessert?

Oh- it's delicious too.

And it has matcha goodness.

Still a 20.

But with antioxidants.

Minty Green Tea Mousse
Serves 6

1 package unflavored gelatin (~1 Tbsp)
1/4 cup cold water
1 cup 2% milk
2 egg yolks
1/2 cup fine sugar
1 1/2 Tbsp matcha powder
1 Tbsp fresh mint leaves, finely minced
Dash pure mint extract (optional for extra mint flavor)
1 1/2 cups heavy whipping cream

Place a medium metal or glass mixing bowl in the freezer.

In a medium bowl, whisk together cold water and matcha powder.  Mix in gelatin and set aside. 

In a small saucepan, heat milk to a low boil.  Whisk in matcha/gelatin mixture and set aside.

In an additional mixing bowl, use a handheld mixer to combine egg yolks and sugar.  Place the bowl in an ice bath (in the sink) and mix in milk mixture, a little at a time.  Add in minced mint and extract (if desired).

Remove mixing bowl from freezer, pour in whipping cream and beat until stiff peaks form.  Gently fold whipping cream into matcha mixture until evenly combined.

Pour mixture evenly between six small serving glasses and place in refrigerator for 3 hours, or until set.

Garnish with additional mint leaves.

Justin Timberlake in a Tofu Costume

In honor of National Registered Dietitian's Day today I am......

taking the day off! (Actually I will be cooking yummy things to post later this week)

AND posting you a link to a video that is FUNNY!!!

I don't have TV.

Don't cry for me. I'm OK. We still get Netflix and we still watch The Bachelor the day after it airs online.

But for that reason I missed THIS on SNL.

Justin Timberlake + SNL= funny

.......and then you add in a TOFU costume and things get hilarious.

Click on the image below and ENJOY! 

80--- Spring Salad with Pistachio Vinaigrette

I think we can all agree that there is just something about spring!  Grass is greener, skies are sunnier, everyone's mood is brighter.  Now that the days are a bit longer I can photograph food in natural light past 4 pm....

Spring also means fresh produce!  This salad includes those first signs of spring from the garden: asparagus and peas.  And it's all green!  For St. Patrick's Day!

Spring Salad with Pistachio Vinaigrette
Serves 4

1/2 bunch asparagus (look for thin spears), 1" ends removed, then chopped into 1/4" pieces
1 cup frozen peas
1 1/2 cups baby arugula leaves, stemmed
3 Tbsp finely minced flat leaf parsley

PISTACHIO VINAIGRETTE
1 Tbsp olive oil
1 shallot, finely sliced
2 Tbsp fresh lemon juice
3 Tbsp shelled pistachios, crushed (I used my coffee grinder)
1/2 tsp sea salt
Dash fresh ground black pepper
1/2 tsp dry mustard

Combine all dressing ingredients in a mason jar, shake to mix, and allow to set for 30 minutes prior to serving.

Place frozen peas and chopped asparagus in a large bowl and microwave (yes- it's fine) until peas are defrosted (this allows the asparagus to steam a bit to soften it slightly but still maintain it's crunch). Place in refrigerator for 15 minutes until cool.  Toss in arugula leaves, then toss with dressing and serve immediately.  Garnish servings with additional crushed pistachios if desired.

Nutrition Info per ~3/4 cup: 119 calories, 6 g fat, 5 g protein, 7 g carbohydrates, 4.5 g fiber

Things That I Know

1. We have hit the largest food-dye month of the year.  The month that encompasses St. Patrick's Day and Easter.  Here's something (and something more) that you should know before you drown yourself in green beer and color those Easter eggs.

2.  That being said, give these a whirl this year!

3. I am a sucker for a good granola.  Quinoa granola is on my to-do list.  In the meantime, try out this one from Country Cleaver.

4.  Baby Gap is where it's at for high fashion in infancy as far as I'm concerned.  My wee babe will be sporting this come spring.  I absolutely positively could not help myself.  

5.  Why do I love shoes so much but despise buying new running shoes?  A pair of these would help ease that pain, however.

6.  I used to not like potatoes.  Weird.  I still don't like mashed potatoes.  Weird.  I DO need these in my life.

7.  I went for it.  Offered up the avocado.  She liked it.  Sort of.

8.  I realize that there is a TON of parenting advice out there.  I finally found someone who speaks to my mommy voice and I thought I would share her blog.  Like it or leave it but it's where I'm at right now.

80--- Double Chocolate Faux Dough Bites

I got on the bandwagon.

The cookie dough-like balls made with healthful whole ingredients bandwagon.

Not a bad place to be.

If you like double chocolate chip cookie dough and would like to be able to eat it more often that is.

These are a great, wholesome snack for kiddos and adults alike.

Double Chocolate Faux Dough Bites
Makes 16

8 oz no sugar added prunes
3 Tbsp walnuts
1/2 cup rolled oats
1 Tbsp unsweetened cocoa powder
3 Tbsp dark chocolate chips, chopped
1 Tbsp honey
1 Tbsp almond milk

Place prunes and walnuts in a food processor and chop finely.  Add remaining ingredients, reserving almond milk until the end, and mix until a puree is formed (Note: your puree may be more like a pureed ball- that is fine).  Add almond milk for moisture, if needed, and mix.  Make sure that all ingredients are evenly combined.

Scoop ~2 Tbsp mixture out of the processor and roll in your hands to form a tight ball.  Repeat with remaining mixture to form 15-16 balls.  Cover and refrigerate for storage.

Nutrition per 1 ball: 84 calories, 2 g fat, 1.5 g protein, 15 g carbohydrates, 2 g fiber

80--- Hybrid Quinoa Burgers

Once upon a time last week I had some cooked garbanzo beans that I needed to use.  I also had some cooked sprouted quinoa that I also needed to use.

And then these babies were born.

High in fiber with lots of added veggies- good amounts of plant protein as well! Change up the spices and you could suit any number of tastes.

Hybrid Quinoa Burgers
Serves 8

1 1/2 cups cooked garbanzo beans (or 1 can, drained and rinsed)
1 1/2 cups vegetable broth
1 cup raw sprouted quinoa
2 tsp olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 yellow squash, chopped
1 cup baby arugula leaves
1 cup baby spinach leaves
2 Tbsp pine nuts
1/2 cup corn kernels
1/4 tsp fennel seed
1/4 tsp salt
1/4 tsp ground black pepper

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Bring vegetable broth to a boil in a saucepan.  Stir in quinoa.  Cover and cook for ~15 minutes, or until all broth has been absorbed.  Set aside.

Heat olive oil in a large skillet over medium-high heat.  Add garlic, onion and fennel seed.  Saute until fragrant, ~ 3 minutes.  Add squash, arugula and spinach leaves and saute for additional 4-5 minutes or until vegetables have softened. 

Transfer 1/2 of cooked quinoa and all of cooked vegetables to a large food processor.  Add garbanzo beans, pine nuts, corn, salt and pepper and blend until a smooth puree is formed.  Transfer mixture to a mixing bowl and fold in remaining cooked quinoa.

Remove 1/2 cup mixture with your hands and form a loose ball (yes, mixture will be very wet).  Place onto the parchment paper-lined baking sheet and form into a patty, ~1/3" thick.  Repeat with remaining mixture.

Bake one sheet at a time on the lower rack for 20 minutes.  Remove and gently flip patties with a thin metal spatula.  Bake for additional 10 minutes.  Remove and allow to cool for 3 minutes prior to serving.

Top with toppings of your choice on a whole grain bun (I used the jalapeno Greek yogurt dip from Costco- yep- you know the one- along with spinach and kale leaves, sliced cucumber, and pepperoncini rings- it was divine).

Nutrition Info per 1 burger: 140 calories, 4.5 g fat, 6 g protein, 18 g carbohydrates, 5 g fiber

Things That I Know

Things that I know this week:

1. My hubby hates Pinterest.  Anytime I start a sentence with "Honey?...." his response is now automatically "No".  Shut down.  He doesn't even wait for the question.  He knows what it involves.  But, really, the only home projects that I want him to do are this and this and this and this and this and this.  Until next week.

2. I'm currently searching for the perfect t-shirt.  I have no idea what qualities I am looking for in a t-shirt.  I likely will have no idea what it is I am looking for until I find it.  The search continues.

3.  This article about microwaves made me really happy this week.  Not that I use mine all that much.  But I am really excited that my family will not perish from my nuking leftovers occasionally.

4.  As it turns out these turn out really well when made in a skillet (not baked).  Layer the vegetable "sauce" with layers of tortilla chips in your skillet, cover and cook on medium-low for 10 minutes.  Easy peasy.

5.  Currently debating about whether I am making quinoa burgers or falafel for dinner.  It may end up being a combo.  Wish me (and my hubbster) luck.

6.  My girly friends and I have decided that we are doing this.  Scary? Yes.  But at this mommyhood stage of my life I need something to get me from here to here and this may be the thing to do it.

7.  I have changed my mind and I think that my babe's first food will be avocado.  Poor kid won't be eating solids until she's 14 because I keep changing my mind about what I want to feed her.

8.  Really want to eat the heck out of this.  But I think I could do without the mayo, sour cream and heavy cream. ..... health-ified maybe?

9. For my gluten-free peeps I found this. Looks amazing Julia!

10.  This is from one of my new favorite food bloggers, Maya at Alaska from Scratch, and I must make them soon.

11.  I am in crazy spring cleaning mode and selling EVERYTHING that is not nailed down on eBay.  My love may come home one day and find his precious gone (that be the dog not the baby).  He'd better be quick on his feet!