Calling all pistachio lovers! These perky pops are my new favorite summer treat. This simple recipe features none of the artificial flavors or colors that too often taint that old-school neon-green ice cream at the supermarket – just lightly sweetened whole-milk yogurt and plenty of roasted, salted pistachios.
Nuts and seeds are designed to fuel a baby plant through germination until they can develop enough roots and leaves to fend for themselves, which makes them very nutrient-dense foods. An ounce of roasted pistachios has about 6 grams of protein, 13 grams of fat, and 8 grams of carbohydrates (including 3 grams of fiber and 2 grams of natural sugars). Their biochemical profile supports antioxidant and anti-inflammatory activity, and clinical studies have demonstrated favorable effects on blood lipids, glycemic control and vascular function associated with pistachio consumption.
Continue reading “Pistachio Fro-Yo Pops”
Over the past week, Seattle has found itself in the middle of both a record-setting heat wave and a thick haze of smoke. Naturally, these conditions make me nostalgic for my days in southern California. (zing!)
In all seriousness though, I really have been doing some California Dreaming. With summertime in full swing, I’m craving sunshine and avocados, and generally feeling inspired by left coast vibes (the Cowabunga Lifestyle, you know?)
Given this set and setting, I got into the kitchen and combined two beloved regional socal desserts:
Continue reading “California Date Shake Frozen Yogurt”
I’ve been charmed by overnight oats before, but until recently I had never tried what you might call the “original recipe” – bircher muesli. This dish was popularized in the late 1800s by Swiss physician Maximilian Bircher-Benner, who served it daily to the high-profile guests of his Alpine wellness retreat. The doctor’s intention behind this humble and wholesome “little mush” was to find a palatable way to get more raw fruit into his patients’ diets. Homeboy was driven by some puzzling proto-raw-foodism beliefs, but I’ll cut him some slack… You can’t blame the guy for living in what was essentially the dawn of nutrition science (people often forget that nutrition is such a young field; for perspective, realize that humans had no concept of vitamins until 1912). I have to give him credit for being ahead of his time in many ways, especially in making connections between health and harmony with nature. And, of course, for inventing my latest summertime breakfast obsession.
Continue reading “Steel-Cut Bircher Muesli”
This was a big week for my favorite pressure-cooking kitchen companion: can you believe that among all the super-sales on Prime Day, Instant Pot was the #1 top-selling non-Amazon-device item in the US? That means the cult following surrounding this multi-talented multi-cooker just grew by 215,000, and there are flocks of new fans that are just getting to know its time-saving/energy-efficient/flavor-boosting abilities. Welcome aboard, amigos! Let’s share recipes and celebrate with cheesecake.
In Instant Pot’s dessert repertoire, cheesecake is the unexpected star. What makes the pressure cooker such a good tool for this job? The high-pressure steam in the sealed vessel cooks the dense filling evenly, while the moist environment helps prevent the surface from drying and cracking. It’s the perfect storm for cheesecake perfection!
Continue reading “[Instant Pot] Greek Yogurt Cheesecake”
While I’m proud of my Floridian heritage (haha), there’s no doubt that my heart belongs on the west coast. I’m completely in LOVE with the food culture in my new California home. The most gorgeous produce is both cheap and plentiful. The bulk bins overfloweth with every healthy ingredient. It’s really locavorism at its finest.
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!
Continue reading “Steel-Cut Muesli, California-Style”
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!
Continue reading “Fresh Strawberry Frozen Greek Yogurt”
Last week I cooked up a big batch of chickpeas with intentions of hummus, but accidentally under-cooked them a little. They were tender enough to eat, but weren’t quite able to blend into a smooth puree, so I bagged them in the freezer for later use (in case you’ve never tried, this is a great way to store cooked beans – the texture doesn’t suffer at all from freezing/thawing).
When I rediscovered them while foraging my fridge for lunch on Saturday, I had visions of chana masala… but I needed something a little more casual. I don’t currently have a favorite recipe for the classic north Indian chickpea curry*, and at the time I wasn’t interested in dropping everything to find one. I just wanted the essence of the dish – spicy garbanzos – in a quick and simplified way. If I could also find a quick and simple substitute for the experience of an accompanying naan… that would seal the deal.
Continue reading “Curried Chickpea Wraps”
If you think that just because this is a dietitian’s blog, that there will be no sugar… you have the wrong idea . This is real life. Dessert is important. We have to stay sane somehow.
I’m of the opinion that we eat desserts for FUN, not for the health benefits – I’m not normally one to whip squash into my brownies, you know? However, this dessert has the added bonus of not destroying my RD credibility, because it is doctored-up Greek yogurt. Take satisfaction in the extra protein and probiotics while you achieve your recommended daily allowance of frozen chocolatey goodness.
Continue reading “Joe-Joe Fro-Yo: Dark Chocolate Frozen Greek Yogurt”