Healthy recipes from a registered dietitian and mama of two
Happy Friday, everyone! I’m rushing around like a crazy person this morning – just got back from class and am trying to finish packing for Spain – which better happen soon considering my flight is in a few hours. So the other day I posted a teaser photo of a Butternut Squash Quinoa Gratin that
Canned “Cream of…” anything creeps me out. Don’t get me wrong, I think condensed cream soups are great for certain slow cooker dishes and fantastic in casseroles, but there’s something about them that doesn’t seem right to me. This feeling probably started around the time when I really began getting interested in nutrition, eating less
You know the temperatures are starting to fall when I bust out my sifter, flour, sugar and turn the oven on to bake. 2 browning bananas caught my attention earlier this week. I hate wasting food but don’t really love brown bananas so I decided to bake them into a tasty, hearty bread. This was my
Hi again! Here is the recipe for the tasty pomegranate champagne martini I created last night during the hurricane party. I was inspired by the color or the actual Hurricane drink but wanted to make something a tad fancier, with way less sugar and without rum since I’m not a big fan of the stuff.
Good morning! I just got back from a sweaty session at the gym and am pondering turning 30 tomorrow over a leisurely breakfast on the patio: a bowl of Greek yogurt, granola and pineapple with orange slices and of course, a cappuccino. As I punched in my age on the Elliptical machine at the gym
Hi everyone! Check out what I made for dinner last night using the other half of the spaghetti squash I cooked up the other day. I was craving Mexican for dinner but didn’t want to get take out since I had half of a perfectly good and already cooked squash in my fridge. So, I