So, while I’m sort of impatiently waiting for summer to wrap up so I can bake my heart out, I like to make the best of things. If I can’t help but heat up the kitchen anyway, what better way to celebrate summer’s last hurrah than with perfect peak-season stonefruit? This freshly baked treat just oozes with Southern charm – it’s like a flaky buttermilk biscuit and gooey peach pie wrapped into one brunch-friendly morsel. Yeah… it’s time to crank up the AC and get baking!
Generally speaking, college students have limitations in space, time, money, cooking/shopping experience, and transportation… basically, it’s the perfect storm for subsisting on pizza and beer. But you don’t have to let this happen to you! As an RD who’s spent the majority of my adult life as a student (and whose first job was rolling burritos in my college dining hall), I’ve been there and I’m on your side when it comes to keeping your body running well by putting good food into it. Let’s talk about the tools you need to make this happen.
Since we’ve already been talking about planning ahead for our meals, let’s convert all those good vibrations into a make-ahead breakfast fit for a California king!
Last weekend I made a very minimal investment of time and efforts, which yielded big lunchtime results. It started with an idea to attempt a copycat recipe for the sweet chili tofu cubes stocked at the Whole Foods salad bar. For a time I used to live in an apartment right across the street from Whole Foods, and since this was during my busy grad student years, I built a pretty strong affinity for some of their healthy convenience foods. That salad bar saved me for dinner many nights, and those sweet, chewy tofu cubes were always a welcome addition to my leafy greens.
As much as I like to try new things in the kitchen, lately I’ve been succumbing to summertime simplicity. We’re eating well, but my efforts haven’t exactly been innovative, and I know that the basic foods we’ve been thriving on are just too boring to blog about (nobody needs me to tell them how to make tacos, for real). But this – antioxidants and omega 3s, whipped into something that tastes like a fruity chocolate milkshake? – thankfully, it’s both a new flavor and a total no-brainer.
I’m a big fan of hemp – it appeals to my classic hippie sensibilities, of course, and it’s also a nutritional powerhouse! Hemp seeds are high in fiber, rich in omega 3s, and they’re even a complete protein (soy and quinoa are the only other plants that can make this claim).
Even though it’s simply undigestible plant matter, fiber has a wide range of benefits – it helps keep you full and satisfied, it decreases risk of colon cancer and diverticular disease, and helps lower cholesterol levels. But in my experience, there’s one particular “fun fact” about fiber that tends to surprise and intrigue; one thing that gets people ACTUALLY EXCITED ABOUT EATING FIBER…
So what are the magic words?
Are you staring down too many pounds of fresh berries that you couldn’t resist at the farmer’s market?
Are you sick of your vegan friends getting in the way of your desire to top everything with whipped cream?
This cake is the answer to all of these questions.
This time of year, fruit pies and cobblers get all of the attention. And sure, summer fruits are worth celebrating, but why not invite chocolate to the party? Personally, I think fresh berries and dark chocolate are really complimentary flavors – antioxidants on top of antioxidants, naturally! And of course berries & cream are a classic combo (and a personal weakness of mine), so getting swept up by the whipped coconut cream sensation taking over the internet solidified the vision of my perfect mid-summer dessert. I mean, any topping that can unite the vegan and paleo communities has got to be some powerful stuff, right?
I’ve been in the mood for Mediterranean food lately, and it’s been forever since I’ve had a good falafel, which in my house we refer to as “crunch patties” in honor of the classic episode of The Simpsons. And they’re perfect for light summer dining, so why not mix things up with some black beans?
I realized that I’m actually sort of uniquely positioned to clear up this issue… see, before focusing my career on nutrition I studied biology, and during that time I happened to work a part-time job in a laboratory investigating plant genetics. So after finding out what a common misconception this is, I thought why not post here to set the record straight?