I love soup; you'll start to notice that on this blog. But, honestly, I am not a fan of pre-packaged soup. The vegetables in condensed soups are just so...condensed. They end of being so tiny and so mushy with little to no flavor. Not to mention, if you follow a low FODMAP diet, good luck finding a variety of condensed soups without garlic and onion. It's nearly impossible.
Read moreChopped Power Salad
Salads are so easy to throw together for lunch or dinner, but my goodness, they can certainly get boring. If you just throw some romaine, tomatoes, and dressing together, prepare to be disappointed.
I love salads that use a variety of greens and vegetables; I want it to be super colorful. I also love creating my own salad dressing. I feel much less guilty slatering my salad greens with a dressing that I made versus a store bought one.
Read moreThe Tempting Tempeh
I recently had a friend who is a new vegetarian tell me that she loves begin vegetarian because it has opened up so many new options for her. That statement made me smile because being a vegetarian is fun; it forces you to get creative in the kitchen.
One of my vegetarian staples is tofu. I usually make it at least twice per month, but every time I pick up a block of tofu at the supermarket, I see tempeh staring at me. It's kind of like it's secretly judging me for never cooking it before. It's like it's saying, "What kind of dietitian are you?". So finally, one day, I gave in. I picked up that tempeh and yelled, "I OWN YOU NOW, TEMPEH". Okay, well, I didn't really yell that, but I definitely thought it in my head. So then I needed to figure out what the heck to do with it.
Read moreDreaming of the Mediterranean
The Mediterranean has been on my mind lately. It might be because my husband and I frequent Aladdin’s Eatery or because we just booked a cruise to the Greek Islands. So, when I was asked to bring something to a get-together at a friend’s house, I knew I wanted to create a Mediterranean recipe. Cue the Mediterranean peppers I made. The funny part of this recipe is that I strongly dislike peppers. I have tried them time and time again and just do not like the flavor—no, it doesn’t matter which color they are. I still don’t like them. So, this recipe was only tested by my husband and friends; and I am happy to report it passed with flying colors.
Read moreMiso Soup
To say that I have become more adventurous in the kitchen is an understatement. Recently, I have learned to make my own sushi, I have frequented the Asian aisle in the grocery store, I have played around with different flours to create delicious bread, and I have developed a small obsession with fermented foods. Getting back to the point of this post…I want to talk about the fermented food called miso! Miso is a paste that is made from fermented soybeans and barley or a rice malt. It is most popular in Asian cooking. The reason I love miso so much is because it’s an excellent probiotic (you known—that good bacteria!).
Read moreGinger Salmon Burgers
I am a lacto-ovo-pescatarian, but I tell most people I am vegetarian, because, well, it's a lot easier. Being a lacto-ovo-pescatarian means I eat/drink milk, eggs, and fish products. With that being said, I don't make hamburgers in my house. They just don't exist because I do not eat them nor do I enjoy cooking them. My poor carnivore husband suffers (insert incredible sarcasm because I still make him deliciously healthy food). Although I may not make burgers with beef or turkey, I love making burgers from salmon. I have an all-time favorite wasabi salmon burger recipe that I will share in the future, but for now, I am sharing this ginger salmon burger recipe. The spiciness of the ginger mixed with the creaminess of the salmon goes together like peas & carrots.
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