10 of My Favorite Foodie Bloggers

To follow up with my 10 favorite RD bloggers post, I thought I would share with you 10 of my favorite foodie blogs! Of course, there are dozens of other fabulous ones that I also follow, but I didn’t want to overwhelm you with too many at one time.

10 Foodie Blogs

  1. Pinch of Yum: All of Lindsay’s recipes look absolutely delicious and I always admire her food photography skills.
  2. Eating Bird Food:
  3. Eat Live Run: Jenna’s blog was one of the very first that I started reading. I love how she can mix her delicious recipe posts with a sprinkle of fashion and travel.
  4. Oh She Glows: Angela posts mouth-watering vegan recipes for everything from breakfast to dessert.
  5. Joy the Baker: Who doesn’t love Joy the Baker?! I love how she can perfectly blend wonderful recipe posts with real life talk. Her podcast is also fabulous!
  6. How Sweet It Is: Jennifer’s site is dangerous for someone with a sweet tooth like me! Her desserts always look so yummy. She does add a few great salad and entree recipes as well to balance it out.
  7. The Vegan Stoner: These super simple recipes are accompanied by cartoon veggies and ingredients. So fun!
  8. Oh My Veggies: Love all the creative vegetarian recipes on this site! I could seriously spend days just admiring the awesome food photography as well.
  9. Cookie and Kate: Love all of her recipes! She can have me craving soup or casserole one day and cookies the next!
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Eats this Week

Ever wonder what a dietitian may eat on a weekly basis? Guess no more! I’m totally kidding – no two dietitians eat exactly alike I’m sure! This week, I thought it would be fun to keep track, so I took pictures of most of my meals starting last Friday. A few things I keep in mind when planning meals:

  • I try to keep it colorful! What has the most color? Fruits and vegetables of course! Not only does a colorful plate often mean a healthy plate, but it’s more fun to look at!
  • I repeat a lot… I don’t mind eating leftovers! When cooking for one, it’s impossible to eat all of a dish in one sitting. I love having something I can just throw into Tupperware for lunch or heat-n-eat after the gym. 
  • Each week, I try to buy a few different vegetables and rotate them into meals. For example, this week, my picks at the market and whole foods were kale, sweet potatoes, and salad (well… salad is always on there!).
  • As a vegetarian, I was (and still am!) not always the best at making sure to get a good source of protein at all my meals, so I have been taking a tip from other bloggers and prepping some protein foods on the weekend to eat all week. This week, I made a big pot of lentils with Will on Sunday and cooked a can of beans (jazzed up with some seasonings!) to use throughout the week – most often in salad!
  • I have been trying to find a new recipe to experiment with sometime throughout each week – hence the appearance of roasted tofu on the meal rotation! I just marinated some firm tofu in a mixture of a bit of soy sauce, sesame oil, honey, and a dash of ground red pepper. (Similar to this recipe.) It was so tasty and easy!
  • What about dessert? I have a terrible sweet tooth, so I can’t keep sweets around the house or I just overeat them! Instead, I’ll snack on a mug of cereal, a piece of fruit, or a handful of walnuts, craisins, and chocolate chips mixed together. 
Can’t get enough of this apple cinnamon oatmeal
topped with sunflower seed butter!
Oven roasted marinated tofu, sauteed kale, and mashed turnips
Bean and plantain dish from Arepa and Salsa 
Pureed leeks and tomatoes with curried lentils. 
Desktop dining – added the lentils to salad for lunch at work!
Black beans on salad and sweet potato!
Black beans, sauteed kale, and sweet potato.

Adventures in Making Mozzarella Cheese!

In need of some Christmas gift inspiration, I browsed a few blogs for lists of “what to buy your guy”. Will is a foodie, so when I came across this DIY cheese kit, I thought it would be perfect! The kit I bought came from Urban Cheesecraft and we were really impressed with how easy it was to make. 🙂 It took us less than hour and we had a pound of super-delicious mozzarella. Who knew?!
All you need is the cheese kit and a gallon of milk. We used a gallon or raw milk from Will’s usual market CSA since it’s important that the milk is not ultra-pasteurized for it to work. The kit contains rennet, citric acid, cheese salt, cheese cloth, and a thermometer.

The rennet and citric acid are both dissolved individually in 1 cup of water each. To begin, you heat the milk and citric acid on the stove top. Once it reaches a certain temperature, you add the rennet and continue to heat. The milk will start to coagulate like this…

Once the curd has formed, you cover the pan and let it sit for 5 minutes. Next, you separate the curd from the whey by pouring the contents of the pan through a strainer. Press some of the excess watery whey from the curd.

Now that you have the curd separated, you heat it in the microwave for a minute and then do another round of pressing. You really want to get rid of that whey!

 After you’ve heated the curd and pressed the whey out a couple of times, you will then knead the curds.

We watched a couple of YouTube videos to learn some good technique for kneading the cheese! In the process of kneading, you also add the cheese salt to taste.

The finished product! So delicious! You can eat it immediately after you’ve kneaded it well enough to form a smooth, stretchy ball of cheese. 

Our friends, Josh and Amanda invited us over for dinner that night and we served our fresh mozzarella in a caprese salad. Yum!! It will be fun to experiment with more cheese in the future by adding different herbs and flavors. 🙂

Thanksgiving Y’all!

Friends and Family,
 I hope you all had a wonderful Thanksgiving yesterday! I felt so blessed to share it with some great people yesterday! Seriously, I haven’t eaten that much in one sitting in years. Thanksgiving is the one day a year where I don’t necessarily “practice what I preach” as a dietitian! Ha. Since we were all Memphis transplants from across the US and abroad, the table conversation was so entertaining! There was definitely some time spent defining the terms “hot mess”, “djeetyet” (did you eat yet?),  “bless her heart”, and the many meanings behind “mmhmm” (it’s all about inflection!). Geneveive and Stanton were such gracious hosts. I had a wonderful time!

 
The Menu…
The table is set!
Yum!!!!
My favorite part of any meal… dessert!

I do need to brag on Will. He made traditional roasted red pepper chile sauce for the turkey which everyone just raved about! It complemented the smoked turkey perfectly. (That’s right, I ate a little turkey this year – I can have one cheat day. Plus I had never had smoked turkey before… it was delicious!) Hope you all had a tasty Thanksgiving!

Healthy Thanksgiving Survival Guide

Thanksgiving is just around the corner! I know I’m looking forward to it. 🙂 In order to get yourself ready for the holiday eating frenzy, I thought I would share this helpful little article I wrote up for a work newsletter!

Photo courtesy of myrecipes.com

“Just imagine, the dining table is set with the best china and the tastiest dishes of the season.  The turkey is roasted to perfection and flanked by creamy mashed potatoes and green bean casserole;  crunchy, sweet potato casserole sits beside the cranberry sauce; homemade pies like pumpkin, apple, and decadent pecan are all piled high with clouds of creamy whipped topping. Are you drooling yet? The holidays are such a wonderful time of the year! With so much delicious food around, it is no wonder weight loss is at the top of everyone’s New Year’s resolutions. Is it possible to enjoy all of our favorite, festive holiday foods without adding inches to our waists? YES! Here is a guide on how to savor the flavors of the season without falling off the diet band hay wagon.

  • Before heading to the table to “dig in”, drink a glass of water. Drinking a full glass of water can make you feel less hungry at the start, so you keep your portions in control.
  • Try starting your meal with a large salad. Filling up on low calorie vegetables means you are less likely to overeat the rich foods at the rest of the meal.
  • Control your portions! By serving yourself appropriate portions of your favorite dinner dishes, you can save yourself a lot of calories. Try using a smaller plate so it looks full without distorting portion sizes.
  • Make only one trip to the dinner table. Fill your plate with all of your holiday favorites. Eat slowly and enjoy each bite.
  • Skip the dinner roll! You will save yourself up to 150 Calories (roll + butter) by doing just that. Just think, to burn that extra 150 Calories you’d have to walk at a brisk pace for at least 35 minutes!
  • Bring your own healthier versions of side dishes to share. For example, a cup of steamed green beans seasoned with garlic and pepper have only 44 Calories and no fat. Compared that to the 110 Calories and 8 grams of fat in only 2/3 cup of green bean casserole.
  • For dessert, go ahead and enjoy a slice your most favorite homemade pie. However, just limit yourself to one slice. The one pie to watch out for? Pecan! One slice (1/8 of a 9″ pie) contains 503 Calories and 27 grams of fat compared to the 316 Calories and 14 grams of fat in a piece of pumpkin. You can save almost 200 calories by choosing the pumpkin!
Now, here’s an example of how to implement these tips for the actual Thanksgiving day meal.

The Usual
The Improved Healthy Twist
6 oz. Roasted Turkey = 230 kcals, 1.2 g fat
1 cup Mashed Potatoes = 237 kcals, 8.8 g fat
2/3 cup Green Bean Casserole = 110 kcals, 8 g fat
¼ cup Cranberry Sauce = 110 kcals, 0 g fat
½ cup Turkey Gravy = 125 kcals, 5.7 g fat
2 oz. Stuffing = 320 kcals, 2 g fat
1 cup Sweet Potato Casserole = 235 kcals, 11 g fat
1 Dinner roll = 84 kcals, 2 g fat
2 pats butter = 72 kcals, 8.1 g fat
1 ½ cup tossed salad = 33 kcals, 0 g fat
2 tbsp Italian dressing = 86 kcals, 8.3 g fat
3 oz. Roasted Turkey = 115 kcals, 0.6 g fat
¼ cup Cranberry Sauce = 110 kcals, 0 g fat
½ cup Green Bean Casserole = 57 kcals, 4.2 g fat
½ cup Sweet Potato Casserole = 117 kcals, 5.5 g fat
½ cup mashed potatoes = 119 kcals, 4.4 g fat
1 oz. Stuffing = 160 kcals, 2.9 g fat
½ cup Turkey Gravy = 125 kcals, 5.7 g fat
Grand total for meal = 1523 kcals, 46.8 g fat
Grand total for meal = 922 kcals, 31.6 g fat

 As you can see, starting your meal with a large salad  will help you eat less of the more rich dishes in the meal without feeling deprived. In the end, you can eat up to 600 calories less at the meal; that’s equal to a double bacon cheeseburger!
One more thing to keep in mind? Don’t let all this calorie counting get you down. Remember, the real reason for the season is to enjoy quality time with family and friends and reflect on the things in your life that you are truly thankful for; not worrying about every calorie that you eat. :-)”

Happy Fall Y’all!

Fall has arrived in Memphis!!! (At least for today!) It was only 63 degrees and rainy. Love it. I can finally wear the turquoise colored jeans I bought a couple of weeks ago at Target. Yippee! This colored jeans trend is one that I am actually totally excited about. I’m really tempted to get a maroon pair too! Hmm. Speaking of cooler weather, when I was in Ireland, I ate soup like it was going out of style. Now with the weather change, I believe I can enjoy it in Memphis too. Saturday night we went to 3 Angels Diner and I got their “adult grilled cheese” with the turnip and white bean soup. Delicious! The grilled cheese reminded me a lot of The Melt in Cleveland. Only it wasn’t so big it would take me 3 days to eat. Ha.

This was a busy, but fun(!) weekend here in Memphis! Lots of time spent with friends and too little time spent sleeping. I was really dragging at work today! Thank God for coffee. I was happy to celebrate National Coffee Day yesterday by making not one… but two trips to Starbucks. Sometimes, I feel like they must put some kind of addictive magical fall goodness in their pumpkin spice lattes. I can’t get enough of them! It’s a good thing they are seasonal or else I’d probably weight at least 30 lbs more. Haha.
A highlight of the weekend was my running friend Sarah’s 30th birthday!! She had it on the rooftop of one the apartments downtown which had such a gorgeous view of the river and the city from up there.

Sarah the birthday girl in the middle and
 another Star Runner friend Courtney on the end. 🙂

As I look at my calendar for the month of October, I have a feeling it’s just going to fly by! Next weekend I’ll be in Philly for a nutrition conference – lots of S.W.A.G.! (to quote Michael Scott – “Stuff We All Get”!). Lol. Hoping that swag includes free Chobani Greek yogurt again. Yum. 🙂

A Different Kind of Cobbler

Howdy!!!
 It’s been awhile since I’ve posted about any cooking ventures. Boo. So here’s a remedy to that! Last week I saw Joy the Baker post this recipe –> Tomato Cobbler with Blue Cheese Biscuits. At first I thought it would probably be totally weird. A savory casserole?! What?! I was so curious though, I knew I had to try it! Plus, I had a few extra cherry tomatoes to use up anyway! (By the way, I’m a little sheepish by how amateur my pictures look in comparison to Joy’s! Ha!).

Playing with biscuit dough is so much fun!
Toasty biscuits atop bubbling tomato goodness!
Dig in!

The result? Deliciousness! Of course – it’s from Joy the Baker. 🙂 The caramelized onions and uber fresh cherry tomatoes (which can be almost like candy this time of year) made this dish rather sweet after it was baked. Yum. Plus, the blue cheese in the biscuits was hardly noticeable. I was afraid it would be a little overwhelming – but fear not! It’s really very subtle. Now, get thee to a market and buy up some sunny cherry tomatoes so you can make this cobbler too!!