Black Bean Crunch Patties

This healthy and quick summer meal happened last weekend after pressure-cooking a pot of black beans to stock my freezer. Black beans are the standard legume in my house; we eat them alllll the time, mostly in Mexican and Cuban-style dishes. But as I scooped the magical fruits into plastic bags flattened for efficient storage, lacking any dinner plans, I decided to set a bowl aside to get out of the rut and try something different.

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?

Continue reading “Black Bean Crunch Patties”

Lemon Mint + Pineapple Kale Salad

I can’t get enough kale salad. In all seriousness, I think I might be able to actually FEEL it doing my body good. I still never get tired of my favorite kale slaw, but my repertoire seemed like it could use something a little more seasonal for summertime. This salad definitely fits the bill: all seasonal produce and so refreshing! It’s like if a pineapple mojito was a salad… not the worst way to eat a bowl of greens, right? Continue reading “Lemon Mint + Pineapple Kale Salad”

Simple DIY Vinaigrette

Hey people! Are you feeling the warm approach of summertime? I’ve had a taste, and I am fully on board to embrace the breezy summer mindset. I’m currently still coasting on good vibes from an incredible Memorial Day weekend that involved an excess of many of the best things life has to offer: good friends, beach lounging, city exploring, burgers, beers and breakfast burritos. It was beautiful, but in the interest of balance I’ve been consequently feeling the need to stuff my face with salad.

And what better time to get excited about salad?? The warm weather simultaneously decreases our desire to turn on the oven and brings markets bursting with fresh produce so flawless that all they need is a quick chop and toss with vinaigrette. Store-bought dressings are convenient, but it’s not easy to find products without unnecessary preservatives and excess sodium. See where this is going?

Continue reading “Simple DIY Vinaigrette”

[Instant Pot] Greek Vegetable Soup

A funny thing happened on the way to writing this post. We’re only here talking about this soup today because two months ago on RD Day, I took the opportunity to scope out a list of fellow RD bloggers. On one of the many links I clicked, I came across a giveaway raffle and entered on a whim. And out of the zillion entries, I actually won! That day I gained an awesome new Mediterranean cookbook, and my first glimpse into what has become one of my new favorite RD blogs, Zen and Spice by the talented Emily Hein. This girl inspires me to live right! If you’re like me and love cooking/eating beautiful whole foods, growing some of them yourself, and generally taking a mindful and appreciative approach to it all, you should definitely check it out!

The book that I won in the giveaway is Eating the Greek Way, by Dr. Fedon Alexander Lindberg. Emily mentioned that this is one of her favorite cookbooks, and I can totally see why. The book features gorgeous photos and recipes featuring the kind of simple but perfect food I can imagine being served up in Mediterranean kitchens on real life weeknights. And now in my kitchen too! On my weeknights! Life is grand.

Continue reading “[Instant Pot] Greek Vegetable Soup”

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!

Continue reading “Polenta-Crusted Asparagus and Feta Quiche (Gluten-Free!)”

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.

Continue reading “Super Greens Rice”

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.

Continue reading “Banana Jam”

Cheesy Baked Spaghetti Squash

I used to be a little wary of spaghetti squash. Its “diet food” reputation made me hesitate to view it as something to enjoy eating. Fortunately my desire to eat everything overcame my skepticism, because as it turns out, this squash can be really tasty. I started cooking it this way ages ago, on recommendation of one of the earliest posts of Edible Perspective, and never looked back.

Continue reading “Cheesy Baked Spaghetti Squash”

Garlic Kale & Feta Bagels

Before I made nutrition my livelihood, I wouldn’t think twice about grabbing a giant sesame-coated carbohydrate monstrosity on my way to a morning lecture. These days I still eat them on occasion (a life without bagels is no life for me), but dietitian thoughts creep in. I can’t help but think of the inflammatory properties of flour, the insulin spike caused by the high glycemic load signalling to the body’s fat cells to plump up, and the anticipation that the refined starch will digest in a flash, leaving me crashing before lunch. It’s funny because there are plenty of RD-dubious foods I eat without a care, in interest of moderation. Maybe it’s because bagels are breakfast, and I feel pressure to start the day off right. A wise person described breakfast as the “gateway drug” for the rest of the day’s eating… how apt is that!? I definitely find that my morning meal sets the stage for the day, and I love fueling up on a breakfast that makes me feel good. So I set out to see if I could achieve that experience while, well… still getting to eat a bagel.

Continue reading “Garlic Kale & Feta Bagels”