When we go out to dinner, Mr E makes it known ahead of time if dessert will be happening. I like this because I can plan my meal accordingly (Split an appetizer? Skip the appetizer? Salad-tizer? Lighter entree?). We very rarely have dessert at home when it’s just the two of us. But having company over is a different story. Rather than making a huge cake or pie that everyone is too full to eat (and stuck with a TON of leftovers!), I’ve been totally jamming on making mini desserts. So when The Recipe Redux announced this month’s theme would be mini morsel desserts, I was thrilled to share one of my small treats. Continue reading “Recipe: Very Berry Tiny Trifles”
I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Happy National Hummus Day! You’re just in time to celebrate. If you’ve noticed your social media flooded with #NationalHummusDay tags, that’s because today, May 13, 2017, is the big day. And what better way to celebrate then with these Hummus Empanadas, which I am calling “Humpanadas”.
Happy Earth Day! If you had a chance to read my last post, then you may notice I’m on a bit of a food waste reduction kick lately. I’ve recently started meal planning by the month. Mr E and I been saving a ton of money and time having a plan in place when it comes to mealtimes. I’ve also noticed how much less I’ve been throwing away items that spoil before they can be used. However, I’m still guilty of having to party with items before they get used. The two biggest offenders in my home of spoiling too soon are fresh herbs and bananas. This month’s Recipe Redux contest of only using foods available at home (and going south) certainly helps to alleviate my guilt about one of the two. Continue reading “Chocolate Peanut Butter Banana Pancakes with Peanut Butter Ricotta”
Happy Spring! This month’s challenge for The Recipe Redux is “Spring Clean Your Fridge” in honor of the first day of spring. I have a tendency to buy a lot of items in the grocery store with good intentions of using for recipe development. Therefore I was thrilled with the recent challenge of ONLY using items currently available in my fridge and pantry. I decided to give my usual lunch a makeover with a lunch bowl. The lunchtime PRO Bowl is born!
I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This past weekend Mr E and I went on a weekend getaway with some friends down to Clearwater, Florida to get some sun and watch Phillies spring training. A Phillies win is always an highlight, but the real star of the trip was grouper. Local Gulf grouper was part of the meal no matter where we went to eat. One of our favorite incarnations was Grouper Nuggets. When I was given an opportunity by The Recipe Redux and Toufayan Bakeries to make a pita creation, I knew grouper nuggets had to be involved.
Let’s celebrate #TacoTuesday with a #MeatlessMonday theme on this #WellnessWednesday. Today I’m unveiling my first official entry for The Recipe ReDux, a monthly recipe contest founded by fellow dietitians. I’m stoked that the first contest is something already in steady dinnertime rotation: tacos! Continue reading “Sunflower Tacos in Collard Leaves”
By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
Today we’re talking about one of the most misunderstood vegetables at the market. The one everyone associates as a “bad” food. The guy everyone shames in favor of their supposedly superior orange cousin. That’s right – today I’m going to be setting the record straight on the POTATO.
Continue reading “Mini Broccoli Cheddar Potato Cups”