30 Oct 09
The Busy Chef: Freezer Full of Soups I’m extremely jealous of reader Amanda, who sent me this pic of all the soups she made in anticipation of a busy few weeks. The varieties include: Thai Tomato Chicken Gumbo Mexican Black Bean Stuffed Potato Dill Dark-n-Smoky Chili Three-Bean Minestrone Italian Sausage Stew Split Pea She says: “The selection is all totally homemade from scratch with lots of fresh veggies and lean proteins.  Even the recipes that sound decadent are made with yogurt instead of cream, very minimal added fat and whole, healthy ingredients to amp up flavor vs. lots of added salt.” And now you’re jealous, too. ETA: Amanda sent me the recipe she used for the Thai Tomato soup, found here. She says: “I generally add more ginger, garlic and hot sauce than they call for, but it’s super easy to adjust to your own taste.  It’s also so light that you can eat it as a snack or toss in a handful of frozen shrimp to amp up the protein and make it a more filling lunch.” She also sent me her recipe for Chicken Gumbo, which I can forward to anyone who wants it!

The Busy Chef: Freezer Full of Soups

I’m extremely jealous of reader Amanda, who sent me this pic of all the soups she made in anticipation of a busy few weeks. The varieties include:

  • Thai Tomato
  • Chicken Gumbo
  • Mexican Black Bean
  • Stuffed Potato Dill
  • Dark-n-Smoky Chili
  • Three-Bean Minestrone
  • Italian Sausage Stew
  • Split Pea

She says: “The selection is all totally homemade from scratch with lots of fresh veggies and lean proteins.  Even the recipes that sound decadent are made with yogurt instead of cream, very minimal added fat and whole, healthy ingredients to amp up flavor vs. lots of added salt.”

And now you’re jealous, too.

ETA: Amanda sent me the recipe she used for the Thai Tomato soup, found here. She says:

“I generally add more ginger, garlic and hot sauce than they call for, but it’s super easy to adjust to your own taste.  It’s also so light that you can eat it as a snack or toss in a handful of frozen shrimp to amp up the protein and make it a more filling lunch.”

She also sent me her recipe for Chicken Gumbo, which I can forward to anyone who wants it!

29 Oct 09
Trader Joe is my boyfriend (shhh, don’t tell the real one). Read on to find out which of his amazing qualities I love best. maryrambin: Top Ten Best Trader Joe’s Purchases —By Nutritionista A few days ago, I got a question from reader Mary Beth. She’s one of the lucky ones who’s getting a Trader Joe’s in her neighborhood, and asked me for a list of my top ten favorite items. What a great (but hard-to-answer!) question. It’s no secret that I love Trader Joe’s and basically think it’s the mecca for healthy foodies everywhere. So I thought long and hard about this question, and here’s what I came up with (note that this is not a comprehensive list of all great TJ’s items, just some of my classic and versatile favorites!): Flavored Greek yogurt (honey, blueberry, and pomegranate): Though fun-flavored Greek yogurt is popping up all over the place now, I’ve always had a special place in my heart for TJ’s version. This yogurt is filling, has great flavor and consistency, and is fairly affordable. Just A Handful trail mix: Yes, it’s true, you CAN make your own trail mix and portion it out into individual baggies. But let’s keep it real: Will you? This is such a great item to have on hand, and I almost always keep a pack in my desk at work or in my purse. I think they make two or three different types, but they all contain a mix of dried fruit and nuts in a nice portion-controlled serving size. If you do want to make your own trail mix, TJ’s sells a plethora of affordable dried fruits as well as a variety of nuts (some flavored). Apple cranberry bran muffins: I’m in awe of the nutrition stats on these babies: 80 calories, 13g fiber, and 5g protein. These make for a perfect (filling) snack or accompaniment to breakfast. I’ve mixed them into yogurt and oatmeal, too. A warning: these muffins are pretty “branny” (read: they taste like they have as much fiber as they do), so if you’re not a fan of bran, stay away. Multigrain cereal: I’ve basically replaced oatmeal with this stuff. It looks like oatmeal, tastes like oatmeal, but boasts better nutrition stats (see the linked post for more info). I usually mix in PB and banana for a little more flavor. Organic peanut butter: The first time I had organic PB, I almost choked. That stuff tasted nasty to my Jiff-seasoned tongue! But I was relieved to find that TJ’s peanut butter doesn’t have the weird texture and taste that other organic PBs do. And peanut butter is one of the things to definitely buy organic (nuts can soak up a lot of pesticides!). Their almond butter is also affordable and delish. Shelled edamame: Trader Joe’s is one of the only places I’ve found that sells shelled, NON-FROZEN edamame. It’s perfect for snacking or adding to stir-fries, etc. Precooked grains and beans: I know this is kind of a cop-out answer, but for the time-crunched chef, TJ’s sells all the precooked time-savers you could ever ask for. I’ve heard the frozen steel-cut oats are great, and they carry lots of premade rices and other grains. The precooked beans (like lentil and fava) come packaged rather than canned, so they don’t have that weird tinny taste. They’re great for throwing in soups or salads. Dark chocolate wedges: These come in a little tin by the front of the store. At 35 calories each, they’re a great way to get a portion-controlled hit of dark chocolate without having to break a bigger bar with a hammer. Banana, flattened: This “banana roadkill” (tm delishyourdish) is a great portable snack. Turn it into a roll-up by spreading on some PB or AB, and adding dark chocolate chips if you like. Say “yum.” Mirepoix: This one’s just on the list for it’s pure usefulness. It can be the base of almost any sauce or soup, no chopping necessary! A great thing to have around. I know there are so many other great items at TJ’s that aren’t on this list. And now I feel really bad for those of you without a store nearby. I also feel bad for rubbing it in just now. Sorry! I’m sure someday, you’ll get to know Joe. Anyway, for those of you who shop there already, what are some of your favorite healthy Trader Joe’s finds?

Trader Joe is my boyfriend (shhh, don’t tell the real one). Read on to find out which of his amazing qualities I love best.

maryrambin:

Top Ten Best Trader Joe’s Purchases

—By Nutritionista

A few days ago, I got a question from reader Mary Beth. She’s one of the lucky ones who’s getting a Trader Joe’s in her neighborhood, and asked me for a list of my top ten favorite items. What a great (but hard-to-answer!) question. It’s no secret that I love Trader Joe’s and basically think it’s the mecca for healthy foodies everywhere. So I thought long and hard about this question, and here’s what I came up with (note that this is not a comprehensive list of all great TJ’s items, just some of my classic and versatile favorites!):

  1. Flavored Greek yogurt (honey, blueberry, and pomegranate): Though fun-flavored Greek yogurt is popping up all over the place now, I’ve always had a special place in my heart for TJ’s version. This yogurt is filling, has great flavor and consistency, and is fairly affordable.
  2. Just A Handful trail mix: Yes, it’s true, you CAN make your own trail mix and portion it out into individual baggies. But let’s keep it real: Will you? This is such a great item to have on hand, and I almost always keep a pack in my desk at work or in my purse. I think they make two or three different types, but they all contain a mix of dried fruit and nuts in a nice portion-controlled serving size. If you do want to make your own trail mix, TJ’s sells a plethora of affordable dried fruits as well as a variety of nuts (some flavored).
  3. Apple cranberry bran muffins: I’m in awe of the nutrition stats on these babies: 80 calories, 13g fiber, and 5g protein. These make for a perfect (filling) snack or accompaniment to breakfast. I’ve mixed them into yogurt and oatmeal, too. A warning: these muffins are pretty “branny” (read: they taste like they have as much fiber as they do), so if you’re not a fan of bran, stay away.
  4. Multigrain cereal: I’ve basically replaced oatmeal with this stuff. It looks like oatmeal, tastes like oatmeal, but boasts better nutrition stats (see the linked post for more info). I usually mix in PB and banana for a little more flavor.
  5. Organic peanut butter: The first time I had organic PB, I almost choked. That stuff tasted nasty to my Jiff-seasoned tongue! But I was relieved to find that TJ’s peanut butter doesn’t have the weird texture and taste that other organic PBs do. And peanut butter is one of the things to definitely buy organic (nuts can soak up a lot of pesticides!). Their almond butter is also affordable and delish.
  6. Shelled edamame: Trader Joe’s is one of the only places I’ve found that sells shelled, NON-FROZEN edamame. It’s perfect for snacking or adding to stir-fries, etc.
  7. Precooked grains and beans: I know this is kind of a cop-out answer, but for the time-crunched chef, TJ’s sells all the precooked time-savers you could ever ask for. I’ve heard the frozen steel-cut oats are great, and they carry lots of premade rices and other grains. The precooked beans (like lentil and fava) come packaged rather than canned, so they don’t have that weird tinny taste. They’re great for throwing in soups or salads.
  8. Dark chocolate wedges: These come in a little tin by the front of the store. At 35 calories each, they’re a great way to get a portion-controlled hit of dark chocolate without having to break a bigger bar with a hammer.
  9. Banana, flattened: This “banana roadkill” (tm delishyourdish) is a great portable snack. Turn it into a roll-up by spreading on some PB or AB, and adding dark chocolate chips if you like. Say “yum.”
  10. Mirepoix: This one’s just on the list for it’s pure usefulness. It can be the base of almost any sauce or soup, no chopping necessary! A great thing to have around.

I know there are so many other great items at TJ’s that aren’t on this list. And now I feel really bad for those of you without a store nearby. I also feel bad for rubbing it in just now. Sorry! I’m sure someday, you’ll get to know Joe. Anyway, for those of you who shop there already, what are some of your favorite healthy Trader Joe’s finds?

17 Sep 09
This week, I give you… eggs! maryrambin: A little fashion week break.  But you know…being healthy is trendy ;) The Incredible, Edible Egg — By Nutritionista Recently, I’ve rediscovered the versatility and deliciousness that is eggs. Though they have a bad rap, for non-vegans, eggs are actually one of nature’s perfect foods. First, though, let’s clear up some not-so-eggcellent rumors. Myth: Eggs have a lot of cholesterol and are therefore bad for you.Fact: Yes, relatively speaking, eggs do contain a lot of cholesterol, but it doesn’t go straight to your arteries. According to this Harvard Health article, for most people, only a small amount of the cholesterol in food passes into the blood. The only large study to look at the impact of egg consumption on heart disease found no connection between the two. Myth: You should avoid eating eggs if possible.Fact: For most people, eating one egg a day is perfectly safe and healthy. Egg whites contain no cholesterol, so I usually combine 2-3 egg whites with one egg for optimal eggy flavor while still sticking to the guideline of one egg/day. Myth: Eggs don’t have any redeeming qualities.Fact: Eggscuse me?! This is completely untrue. Eggs contain some good (unsaturated) fat and if you buy the omega-3 enhanced eggs, you get some of those healthy fatty acids as well! The small adverse effect of the cholesterol in eggs is counterbalanced by other nutrients including antixoidants, folate, and B vitamins. Myth: Making eggs is hard.Fact: Only if you’re on Top Chef! Scrambled eggs are one of the easiest things to make and in my experience, pretty darn hard to mess up. Now onto the eating portion of this post. Eggs can be made savory or sweet depending on your mood. Don’t relegate them to breakfast only! Here are some ideas to help you get your egg on (as a general rule, one egg = two egg whites): Scrambles: Be creative to avoid snooze-worthy scrambled eggs. Leftovers work great with egg dishes. I made an autumn scramble last night using leftover sweet potato, spinach, onion and goat cheese. Just saute a whole onion until it’s nearly translucent, add a cooked and chopped sweet potato, then add egg/egg whites, spinach, and goat cheese. I find that spinach cooks in about the same amount of time as the egg. It’s also just enough time for the cheese to get melty. Season with salt, pepper, and crushed red pepper if you like and you have yourself an easy, hearty dinner. You could also try this Southwest Egg Scramble recipe. I often add a splash of some kind of milk product to my eggs to bulk them up without adding a lot of calories. Sandwiches: These can go savory or sweet! Cook an egg sunny-side up and place it on an English muffin. Then, pick your toppings. For savory, you use fresh baby spinach, sliced tomato, and red onion. You could also experiment with adding egg to whatever kind of sandwich you like most (remember that amazing-looking creation from Spanglish?). On the sweeter side, use egg white only (microwave or fry) and top your Englush muffin with jam and/or nut butter. French toast: Drench whole grain bread in egg/egg whites and a bit of milk, then dredge in a mixture of dry ingredients like ground flaxseed, rolled oats, and spices. Heat the bread slices in a griddle or skillet until golden brown. Top with berries, Greek yogurt, or other fresh fruit. You can make an easy “syrup” by heating (microwave or stovetop) frozen berries with a squeeze of agave. If you do use maple syrup, get the real thing! That fake stuff is nasty. Salads: Hard boil eggs and use them as a topper for salads and/or to make a lovely nicoise. Watch out for caloric egg salad, though. A serving probably contains more than the one recommended egg and lots of mayo. Burgers: Eggs make a great binding ingredient for burgers, both vegetarian and non. Try my recipe for Spinach and Feta Turkey Burgers! Mexican fare: Use eggs as the base for breakfast (or whatever) tacos/burritos by adding ingredients like salsa, avocado, black beans, cilantro, and cheese to basic scrambled eggs. Try delishyourdish’s recipe for huevos rancheros here. The protein in the eggs could replace the beef or other meat you’d normally use in dishes like that. Frittatas: These are easy to make and keep well in the fridge for convenient meals throughout the week. As with omelettes or scrambled eggs, you can really add whatever ingredients you like, but here’s a recipe to get you going.

This week, I give you… eggs!

maryrambin:

A little fashion week break.  But you know…being healthy is trendy ;)

The Incredible, Edible Egg

— By Nutritionista

Recently, I’ve rediscovered the versatility and deliciousness that is eggs. Though they have a bad rap, for non-vegans, eggs are actually one of nature’s perfect foods. First, though, let’s clear up some not-so-eggcellent rumors.

Myth: Eggs have a lot of cholesterol and are therefore bad for you.
Fact: Yes, relatively speaking, eggs do contain a lot of cholesterol, but it doesn’t go straight to your arteries. According to this Harvard Health article, for most people, only a small amount of the cholesterol in food passes into the blood. The only large study to look at the impact of egg consumption on heart disease found no connection between the two.

Myth: You should avoid eating eggs if possible.
Fact: For most people, eating one egg a day is perfectly safe and healthy. Egg whites contain no cholesterol, so I usually combine 2-3 egg whites with one egg for optimal eggy flavor while still sticking to the guideline of one egg/day.

Myth: Eggs don’t have any redeeming qualities.
Fact: Eggscuse me?! This is completely untrue. Eggs contain some good (unsaturated) fat and if you buy the omega-3 enhanced eggs, you get some of those healthy fatty acids as well! The small adverse effect of the cholesterol in eggs is counterbalanced by other nutrients including antixoidants, folate, and B vitamins.

Myth: Making eggs is hard.
Fact: Only if you’re on Top Chef! Scrambled eggs are one of the easiest things to make and in my experience, pretty darn hard to mess up.

Now onto the eating portion of this post. Eggs can be made savory or sweet depending on your mood. Don’t relegate them to breakfast only! Here are some ideas to help you get your egg on (as a general rule, one egg = two egg whites):

  • Scrambles: Be creative to avoid snooze-worthy scrambled eggs. Leftovers work great with egg dishes. I made an autumn scramble last night using leftover sweet potato, spinach, onion and goat cheese. Just saute a whole onion until it’s nearly translucent, add a cooked and chopped sweet potato, then add egg/egg whites, spinach, and goat cheese. I find that spinach cooks in about the same amount of time as the egg. It’s also just enough time for the cheese to get melty. Season with salt, pepper, and crushed red pepper if you like and you have yourself an easy, hearty dinner. You could also try this Southwest Egg Scramble recipe. I often add a splash of some kind of milk product to my eggs to bulk them up without adding a lot of calories.
  • Sandwiches: These can go savory or sweet! Cook an egg sunny-side up and place it on an English muffin. Then, pick your toppings. For savory, you use fresh baby spinach, sliced tomato, and red onion. You could also experiment with adding egg to whatever kind of sandwich you like most (remember that amazing-looking creation from Spanglish?). On the sweeter side, use egg white only (microwave or fry) and top your Englush muffin with jam and/or nut butter.
  • French toast: Drench whole grain bread in egg/egg whites and a bit of milk, then dredge in a mixture of dry ingredients like ground flaxseed, rolled oats, and spices. Heat the bread slices in a griddle or skillet until golden brown. Top with berries, Greek yogurt, or other fresh fruit. You can make an easy “syrup” by heating (microwave or stovetop) frozen berries with a squeeze of agave. If you do use maple syrup, get the real thing! That fake stuff is nasty.
  • Salads: Hard boil eggs and use them as a topper for salads and/or to make a lovely nicoise. Watch out for caloric egg salad, though. A serving probably contains more than the one recommended egg and lots of mayo.
  • Burgers: Eggs make a great binding ingredient for burgers, both vegetarian and non. Try my recipe for Spinach and Feta Turkey Burgers!
  • Mexican fare: Use eggs as the base for breakfast (or whatever) tacos/burritos by adding ingredients like salsa, avocado, black beans, cilantro, and cheese to basic scrambled eggs. Try delishyourdish’s recipe for huevos rancheros here. The protein in the eggs could replace the beef or other meat you’d normally use in dishes like that.
  • Frittatas: These are easy to make and keep well in the fridge for convenient meals throughout the week. As with omelettes or scrambled eggs, you can really add whatever ingredients you like, but here’s a recipe to get you going.
15 Sep 09
Snack Attack: Trader Joe’s Non Fat “Pleasantly Tart” Frozen Yogurt By now, you guys have to know what a huge fan of froyo I am. It’s one of my favorite healthier sweet treats. I especially love the soft serve tart kinds that are often served with fun fruit toppings. That’s why I was so ecstatic to find out TJ’s had come out with its own version of tart froyo. Alas, TJ’s version is a poor imitation of the more expensive stuff. For starters, the texture is just off. TJ’s version of tart froyo is hard scoop (I have to leave it out of the freezer for 10 minutes before I can even begin to serve it). If I’m dealing with hard scoop, I want it to be ice cream (or at least some delicious, ice cream-like flavor of Stucchi’s froyo!). The texture of the tart froyo sold at places like Pinkberry, etc., is half of why it’s so great. The taste was also off. TJ’s froyo is too tart and not creamy enough. I know, it’s non-fat, but somehow, the retail places manage to make their stuff taste creamy while still containing no fat. The flavor balance in TJ’s version is just off. Maybe if they offered another version besides plain, the flat tartness wouldn’t be soo off-putting? Mr. Joe, I think this is the first time you’ve let me down so completely. I’ll continue to eat my carton of your frozen yogurt because I’m not THAT picky and I want to save money going to the pricey froyo shops. But let this be a warning to you: I don’t love you unconditionally. If you let me down too many times, I’ll leave you in a hot second. Oh, who am I kidding? I’ll never stop shopping at TJ’s!

Snack Attack: Trader Joe’s Non Fat “Pleasantly Tart” Frozen Yogurt

By now, you guys have to know what a huge fan of froyo I am. It’s one of my favorite healthier sweet treats. I especially love the soft serve tart kinds that are often served with fun fruit toppings. That’s why I was so ecstatic to find out TJ’s had come out with its own version of tart froyo. Alas, TJ’s version is a poor imitation of the more expensive stuff.

For starters, the texture is just off. TJ’s version of tart froyo is hard scoop (I have to leave it out of the freezer for 10 minutes before I can even begin to serve it). If I’m dealing with hard scoop, I want it to be ice cream (or at least some delicious, ice cream-like flavor of Stucchi’s froyo!). The texture of the tart froyo sold at places like Pinkberry, etc., is half of why it’s so great.

The taste was also off. TJ’s froyo is too tart and not creamy enough. I know, it’s non-fat, but somehow, the retail places manage to make their stuff taste creamy while still containing no fat. The flavor balance in TJ’s version is just off. Maybe if they offered another version besides plain, the flat tartness wouldn’t be soo off-putting?

Mr. Joe, I think this is the first time you’ve let me down so completely. I’ll continue to eat my carton of your frozen yogurt because I’m not THAT picky and I want to save money going to the pricey froyo shops. But let this be a warning to you: I don’t love you unconditionally. If you let me down too many times, I’ll leave you in a hot second.

Oh, who am I kidding? I’ll never stop shopping at TJ’s!

09 Sep 09
Upgrade You: Haley

Haley recently became a pescetarian, and has also recently been cutting back on soy. She wants to make sure her diet has enough protein, as well as suggestions for other meals/snacks that are soy free. My comments and upgrades are below:

Breakfast: Nature Path flax whole grain flakes with skim or Ezekial bread with almond butter

I’d like to see Haley eat a bit more at breakfast, whether that means adding some fruit to her cereal or a banana to her toast. Remember, for a breakfast with staying power, shoot for 300-400 calories minimum. Haley could also try almond milk for a soy-free alternative to regular dairy.

Lunch: Sandwich with Ezekial bread, hummus, red pepper; grapes and snap peas on the side or large salad with spinach, broccoli, chickpeas, kidney beans, parmesan, and fat free Italian dressing

Important salad rule: Never use fat-free dressing! You need some healthy fat with your vegetables to help absorb the nutrients. I’d swap that fat-free Italian for some good old olive oil and vinegar (or any other type of olive oil-based vinaigrette). You only have to use a teaspoon or two of oil to get the benefits, so it really doesn’t add a significant amount of calories. For the sandwich lunch, I’d recommend bulking it up with some spinach or other veggie.

Snacks: Fat-free Greek yogurt and Kashi 7 grain crackers; Larabar and a piece of fruit; or tart frozen yogurt with fruit and coconut

Those are good soy-free snacks, but here are some other suggestions:

  • Hard-boiled egg with fruit
  • Tuna salad (made with Greek yogurt) and whole grain crackers
  • Pitted dates and almonds (the deconstructed Larabar!)
  • Hummus and pita
  • Banana with a tablespoon of PB
  • Frozen whole wheat waffle with PB
  • English muffin with cream cheese and tomato

Dinner: Vegetable stir fry or salmon sashimi and fruit

Haley should make sure she’s getting at least a small portion of whole grains for dinner. Both meals could benefit from a serving of brown rice (if it’s not already being incorporated into them).

Overall, Haley has a very healthy, produce-heavy diet, which I definitely approve of. With a few upgrades, she’ll be golden. Want me to upgrade your diet? Send me a sample daily food log along with some info about your lifestyle.

14 Aug 09
Friday Day in Food Afternoon snack, 3pm: Yogobliss tart mango frozen yogurt with mochi and kiwi (my favorite combo) I had to do it. Even though I’ve already had froyo twice this week, some coworkers were going and I couldn’t say no. I can’t turn down froyo, as it turns out.

Friday Day in Food

Afternoon snack, 3pm: Yogobliss tart mango frozen yogurt with mochi and kiwi (my favorite combo)

I had to do it. Even though I’ve already had froyo twice this week, some coworkers were going and I couldn’t say no. I can’t turn down froyo, as it turns out.

02 Jul 09
Friday Day in Food: Lunch

We went out for a coworker’s birthday and I forgot my camera!

Lunch, 12:45pm: boring side salad, bad minestrone soup, green beans, 1/2 sweet potato. Those last two I ate out of the lunch I brought from home because the other stuff was SUCH a disappointment! Perfect example of why going out to eat can be disappointing: $10 for an iceberg lettuce salad and tastes-worse-than-canned soup… ugh.

BUT…

Treat, 1:30pm: scoop of chocolate mint cookie hard-scoop frozen yogurt in a cake cone. That was worth the $2.50!

19 Jun 09
Friday Day in Food Post-lunch treat, 12:45pm: Also a Friday tradition. Hard scoop strawberry cheesecake frozen yogurt from a local ice cream place.

Friday Day in Food

Post-lunch treat, 12:45pm: Also a Friday tradition. Hard scoop strawberry cheesecake frozen yogurt from a local ice cream place.

12 Jun 09
My (Haphazard) Dinner in FoodI spent my Friday Day in Food without a camera, but at least I can show you my dinner. I had no intention of spending much time in the kitchen tonight. Luckily, I had a few things that needed to be finished off included some baked sweet potatoes, fresh spinach, and a perfectly ripe avocado.On the plate: Avocado, spinach, and walnut salad with balsamic vinaigrette Baked sweet potato Four Eggplant Parm Bites Half a whole wheat pita (I wanted the extra carbs for my long run tomorrow) Sometimes, dinners like this end up better than you could ever imagtine. I loved every bite of this meal (I ended up stuffing some of the salad inside the pita) and the Parm Bites felt like the perfect indulgence for a Friday evening. Other Friday eats: Kashi GoLean Crunch plus almond milk Skim chai (my Friday tradition!) Cherry Pie LARABAR Amy’s Black Bean Tamale entree About 1/2 C chocolate mint cookie hard scoop frozen yogurt (another Friday treat)

My (Haphazard) Dinner in Food

I spent my Friday Day in Food without a camera, but at least I can show you my dinner. I had no intention of spending much time in the kitchen tonight. Luckily, I had a few things that needed to be finished off included some baked sweet potatoes, fresh spinach, and a perfectly ripe avocado.

On the plate:

  • Avocado, spinach, and walnut salad with balsamic vinaigrette
  • Baked sweet potato
  • Four Eggplant Parm Bites
  • Half a whole wheat pita (I wanted the extra carbs for my long run tomorrow)

Sometimes, dinners like this end up better than you could ever imagtine. I loved every bite of this meal (I ended up stuffing some of the salad inside the pita) and the Parm Bites felt like the perfect indulgence for a Friday evening.

Other Friday eats:

11 Jun 09
In honor of the comfort food trend, I give you Real Simple’s Nine Classic Comfort Foods Made Healthy: Beef Stroganoff With Yogurt and Dill Turkey Meat Loaf With Mashed Potatoes Crispy Chicken and Garlicky Collards Macaroni and Cheese With Cauliflower Chicken and Vegetable Pot Pie (shown) Iceberg Wedge With Blue Cheese Dressing Green Beans With Mushrooms and Crispy Onion Rings Creamed Spinach Frozen Yogurt Sundae With Bananas and Chocolate Sauce I think all of these would taste just as good as the original without relegating you to moaning on the couch afterwards. Tasty, indulgent, and healthy food. Who said it couldn’t be done?

In honor of the comfort food trend, I give you Real Simple’s Nine Classic Comfort Foods Made Healthy:

I think all of these would taste just as good as the original without relegating you to moaning on the couch afterwards. Tasty, indulgent, and healthy food. Who said it couldn’t be done?


Now Serving: Your Nutritionista

I love food. I love food that tastes good, is satisfying, energizes, and delivers lots of nutrition. There's lots of food like that out there. Let me prove it to you. Email questions, comments, or suggestions to yournutritionista@gmail.com.

Disclaimer: I'm not a Registered Dietitian (RD) or mental health professional. For medical or psychological counseling, please consult an RD, certified nutritionist, doctor, or mental health professional. All content on this blog is based on my own acquired knowledge/research and personal experience. It is not meant to qualify as medical advice.

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