Need a boost in your day or something new to enjoy in the morning? Make a batch of these Carrot Cake Protein Balls to enjoy as a snack, part of your breakfast, or post-workout refuel.
Here at the Jersey Shore, St Patty’s Season is in full effect. It starts the first weekend of March, and continues through the weekend after St Paddy’s. Which means by the time the actual day comes along on March 17, I’m a little over the holiday. But since the season is just stating, we’re right in that sweet spot and I’m in the mood for a sweet treat! This year I am introducing my take on the classic Shamrock Shake.
My Bitchin’ Black Bean Burger recipe was originally published January 12, 2015. Since that time this recipe has been featured in several media outlets, including Men’s Fitness. Given the popularity of this recipe (it’s one of the top visited pages on this site!) I decided to give the photos an update.
Some nights I feel like I’m on a Food Network challenge show: prepare a meal only using ingredients available in your fridge. Today I had started a slow cooker project a little late in the day, and realized the dish wouldn’t be ready until 11pm. So… it was on to Plan B. I opened the fridge, hoping something would magically appear, when there they were, looking up at me. Earlier in the week I had made dried black beans to have as a side dish, and was reminded that half a package makes a LOT of beans. I had been wanting to explore a black bean burger recipe, so today was as good a day as ever. Continue reading “Bitchin’ Black Bean Burger”
My Energy Blasts recipe was originally published April 1, 2016. Since that time this recipe has been featured in several media outlets, including Shape and Men’s Fitness. Given the popularity of this recipe (it’s one of the top visited pages on this site!) I decided to give the photos an update.
As a yoga teacher, I am constantly looking to improve my teaching skills in addition to my knowledge of yoga and personal practice. In January 2016 I began the journey towards my 500 hour yoga teacher training certification with Laughing Lotus in NYC. The training involves 50-hour week-long intensives. I still have a few more modules to go – my sights are set on completing training this summer! The days are long and they work us hard, especially when the trainings are focused on the physical practice. At any given break opportunity we are refueling. I always pack an endless supply of snacks whenever attending these long days because breaks are short, but my hunger level is super-high! Making a batch of these Energy Blasts has been a lifesaver in the afternoons when there are still many more hours left in the day and more handstands to be mastered. Continue reading “Epic Energy Blasts for Keep You Fueled & Fit (Energy Balls Snack Recipe)”
Last week I wrote about hanging on to summer with this summer squash dish. Now that it’s mid-month, I’m slowly starting to embrace October. I even stocked up at my favorite local farm market on some fall squashes – spaghetti and acorn. I have spaghetti squash mastered, but acorn I typically just roast and use as a side dish. This time it became the star of the meal. Continue reading “Turkey & Cranberry Stuffed Acorn Squash”
If you were in Chicago last week, it’s highly likely you saw mass amounts of folks walking around with name tags and ribbons around their necks. Those were the almost 13,000 of my dietitian colleagues who attended the annual Food & Nutrition Conference Expo (aka our beloved FNCE) in celebration of 100 years of the Academy of Nutrition & Dietetics. While the educational sessions are great, my main reasons for attending are to connect with colleagues, network, and check out the up & coming food trends. If you follow me on Instagram, then you’ve already gotten a sneak peak of some of my FNCE 2017 finds. And if you don’t, now is as good a time as ever to start following along. For my couples out there who want to be on top of the food and nutrition trends, here are what you’ll be seeing more of in stores over the next few months. Continue reading “FNCE 2017 Finds”
Happy Day After Easter to all my happy couples out there! If you took part in the tradition of dyeing Easter eggs, chances are you may have a lot of leftover eggs around (especially if you had a lot of ambitious little helpers with your dyeing). Now that the bunny has come and gone, it’s time to put those leftover hardboiled eggs to use. Continue reading “Egg-cellent Uses for Leftover Easter Eggs”
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!
If you haven’t heard, whole grains are going to be a top food trend for 2016. By this point, you’re probably familiar with quinoa, the super-grain that is found everywhere, from cereals to salads. But there is a whole supermarket aisle that is bursting with new grains just waiting for you to try. And one of those grains waiting in the wings is Freekeh. Continue reading “Freekeh Seafood Risotto”
I don’t buy many snacks to keep around in our house. No temptation, no snacking. My husband, on the other hand, loves to have a little “crunch” with his sandwiches and always wants to have a side of chips. So as a compromise, one of the few exceptions I’ll make is for Stacy’s Pita Chips. Continue reading “Pita Chip Crust”