Fresh Strawberry Frozen Greek Yogurt

So the last time we talked, I promised a culinary celebration of Spring and strawberry season. This dessert? I think it does the job.

Remember that time I made Joe-Joe Fro-Yo? This is a simple variation on that same recipe, but replacing the oreos with fruit. Dietitian Nobel Prize material, right? While not exactly ground-breaking recipe modification, it yields a sweet treat with genuine whole food benefits. Even more justifiable than the original!

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Polenta-Crusted Asparagus and Feta Quiche (Gluten-Free!)

Most of the time when I make a baked egg dish, it’s a frittata. Crustless and effortless! I love them, and they’re such an easy way to pack in protein and veggies… but sometimes I have to break it up with something just a little bit more special. Pinkies up, folks: it’s quiche time!

This recipe was posted and revisited recently on a blog that inspires me CONSTANTLY, Take A Megabite. I couldn’t pull out my grocery list fast enough – I mean, cheesy veggie-filled quiche in a polenta crust? You don’t have to tell me twice. After baking it, the thing was just so gorgeous and unique that I couldn’t help but whip out the camera and wax poetic about it over here. Just too good not to share!

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Super Greens Rice

It’s not every day that I stop to consider whether a side of brown rice should be made even healthier. Tell me, am I crazy? In my defense, my real intention was just to make our grains tastier. But when I decided to give them the pesto treatment, I couldn’t deny that I was upgrading the nutrition too. Instead of just a carby side, I ended up with a well-rounded, nutrient-dense food. A vehicle for healthy fats, leafy greens, and – obviously – more flavor! If it didn’t deliver in the flavor department, I hope you realize by now that I wouldn’t be telling you to make this.

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Banana Jam

You’re looking at a luxurious breakfast, fragrant with flavors of the tropics. If you want to close your eyes and feel transported to a sunny veranda, I recommend this recipe as a starting point. You can almost feel the ocean breeze, and while it’s distinctly tropical, I can’t tell you if you’re in the Caribbean, southeast Asia, or on a Pacific island… that’s up to your imagination, and the flavors you choose to pair with it.

In addition to offering a vacation in a jar, this is also a recipe for those times when your bananas are browning faster than you can handle. I didn’t know that banana jam was even a thing until a friend from my RD program enlightened me, and I am so glad she did. If I end up with overripe bananas, I don’t often muster up the enthusiasm to bake banana bread. I usually just toss the neglected fruits in a freezer bag for smoothies, but I love having this easy option for a little something special.

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Bittersweet Chocolate Almond Pudding

I can understand the argument that Valentine’s Day is arbitrary and consumerized… but seriously, if anything is worthy of celebration, it’s love. We tend to take a pretty low-maintenance approach around here; he plants me flowers, I make him an extra-nice dinner, and then we eat chocolate pudding. It’s silly, but it’s our go-to Valentine’s dessert. It’s super simple, but still feels special enough for a celebration. It’s rich, but not overly heavy after the preceding indulgent meal. And as a bonus, its prepared ahead of time and chilled until you’re ready for it, so it’s accommodating to whatever spontaneity your night offers.

This year, I felt compelled to try something new, maybe add a little sophistication to my old standby recipe. I experimented with an addition of almond flavor and espresso, and I have to say, it felt pretty fancy. It morphed chocolate pudding’s childhood charm into a deeper, more complex, grown-up indulgence. Of course I couldn’t just stop there, and had to further gild the lily by topping the bowl with lightly sweetened whipped cream, dark chocolate and crunchy almonds… I regret nothing.

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Fresh Vietnamese Noodle Bowls

Last summer was my first time eating bún – a refreshing Vietnamese salad of cold noodles, charred meat and crunchy veggies. It was during a week-long trip to San Diego that I took with Grant to make preparations for our cross-country move

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Favorite Kale Slaw

Salad ruts can be a real problem. Maybe you’re a better planner than I am, but too often I find myself scrambling, raiding the usual suspects in my veggie crisper to throw together the same old boring salad to green-ify our dinner. It typically goes something like this: spinach or romaine, slivers of onion, slices of bell pepper, maybe an avocado if I’m lucky, and basic vinaigrette. It gets the job done, sure. I dutifully eat my greens, but time after time, it becomes a real snooze-fest.

And it’s a shame, because a good salad can be such a pleasure. Beautiful produce in its natural state, a contrast of textures, a tangle of harmonious yet unexpected components… Really, I’ve slacked long enough. I want to be eating good salads. Great salads. Mind-blowing salads! I want to gasp, not yawn!

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Masala Eggs with Spicy Kale

I know a lot of health foodies who hard-boil eggs in bulk… Even the manliest of athletes can embrace this cooking habit. Is this a part of your Weekly Food Prep? It was never a routine of mine, but after trying a few small batches, I’m finding them really handy. I rely heavily on eggs for at-home lunches, and my new hard-boiled stash has allowed so much more variety beyond my usual scramble.

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