Here’s the sad truth: most yogurt on the shelves in the US is basically a light dessert, at best. Many brands add tons of sugar (or artificial sweetener), colors, flavors, and stabilizing ingredients so that the resulting product is far from the nutritious, versatile food that it should be! Siggi’s is one brand I like a lot – their claim is “simple ingredients, not a lot of sugar,” and in fact their cups always contain more protein than sugar.
Those criteria alone will get you far (and rule out most of the options on the shelf), but read the ingredient list to make sure they don’t contain gelatin, starches, gums, carageenan – all just thickeners that are hiding low-quality yogurt. Milk, cream, and active cultures are all you need to make yogurt!
With lots of flavors and several in the 2% and whole milk categories (I’m partial to the whole myself), Siggi’s is competitive with other brands out there. And with the outreach they do for dietitians, they’re at the top of their marketing game! Today they hosted a lunch based on Nordic cooking – we got to see how to filet a whole fish, and then cooked in groups. My team had the mushroom and arugula salad, which had just a dollop of plain yogurt to give some tangy creaminess.
Best of all, Siggi himself was there – he is a jolly Scandinavian fellow, and it’s amazing how he’s grown the company in just 6 years.
The whole meal was delicious – thanks for having us, Siggi’s!
The full meal – mashed sweet potatoes, roast root vegetables, arugula and mushroom salad, and the pan seared salmon with edible flowers, seasoned yogurt, and raspberries (an amazing combo!).
*This event was sponsored by Siggi’s Dairy. I was not compensated for my time financially.*
There are many foods and food components that make food taste savory – that rich, complex taste that’s independent of salty, and sometimes described as “meaty,” and known as “umami.” One molecule that contributes to those flavors is glutamate – an amino acid that’s found in meat, cheese, and even vegetables including mushrooms, broccoli, and tomatoes. (Read more here about sensitivity to glutamates, MSG, and the low-glutamate diet for people who are sensitive.) It’s also found in nutritional yeast, a flaky protein and vitamin-rich product made from yeast cells (I’d write a whole article about its uses, history, and nutritional properties, but this blog post does that quite nicely!).
A word about yeast & yeast extract:
In full disclosure, I was sponsored to help create that video – and I’m grateful to be given a platform for the message!
I was really excited to see my friend Elaine post a recipe that uses nutritional yeast and is both Superbowl friendly and genuinely healthy! The yeast provides that cheesy flavor, while the creamy texture and cheddar color come from tahini and carrots, respectively. And it’s nut-free for those concerned about allergies!
picture from EatingByElaine
I decided to do mine with another twist, and sub canned tomatoes and chiles instead of soy milk for a Ro’tel-esque spin. And let me tell you: this tastes AWESOME. It even got the boyfriend seal of approval to bring to his friend’s Superbowl party today (which is not a healthy foodie oriented kind of crowd).
Have you used nutritional yeast before? Any other recipes I should know about? Without further adieu, here’s the recipe – enjoy!
1 cup fresh, room temperature tahini (runny is best, Soom brand is excellent)
½ cup water
¼ cup nutritional yeast
½ large lemon, juiced
1 tsp garlic powder
1 teaspoon fine-grain sea salt
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 can (15oz) diced tomatoes with green chiles
Garnish: sprinkle of paprika, sliced green onions, fresh cilantro
Directions
Bring a small pot of water to a rolling boil and add carrots
When carrots are cooked (soft to a fork, ~10 minutes), drain and add them with all other ingredients except tomatoes to a high speed blender and puree until smooth
Fold in tomatoes and chiles with a spatula
Serve warm with chips or veggies and garnish with sliced green onions, paprika and fresh cilantro. You may want to microwave just before serving.
Well folks, it’s that time of year again…I am completely ambivalent about the teams playing (as always), but super excited for some eating, drinking, and socializing! It annoys me that healthy food has a bad rap for parties like this – if you’re doing it right, there is NO sacrifice of flavor, fun, or dramatic presentation. If you’re doing it wrong…well, you get the sad tray of pre-cut veggies that your supermarket has and call that the “healthy option.”
Do not do that.
Here are some gorgeous and delicious options, rounded up from my food networks, and all fit the bill of being nutrient dense and game-day appropriate. Enjoy!
Not one but THREE pumpkins in this granola…if you count the pumpkin spice (which technically isn’t a pumpkin product, but it’s inherent to the spirit of any sweet pumpkin dish!). Today I did a food demo/mini seminar at a business out in the Mosaic District, and baked up a huge batch of the granola as snacks for employees while we talked about breakfast.
I’m a big fan of breakfast – not just because of the foods, but because of what it can do for your day energetically when done right. I’ve followed most of the same rules of thumb for years now, but recently added one: the 12 hour fast. Pay attention to when you finish eating for the evening, and then how early you typically have breakfast the next day – is the time lapsed 8 hours? 10? There’s science to back the idea that this could help with weight regulation, breast cancer rates, and even diabetes, and it’s actually a pretty easy tweak!
So track your habits for a week or so and see how those meals fall. Time for an adjustment?
Pumpkin pumpkin pumpkin granola
Ingredients:
1⁄2 c pumpkin puree
1⁄2 c pumpkin seeds (pepitas)
2 tsp pumpkin spice
2 c old fashioned oats
1⁄4 c packed brown sugar
1 cup coconut flakes
3 Tbsp canola oil + 1 tsp vanilla extract
1 c raisins and/or craisins
Directions
Preheat oven to 350F. Combine all ingredients but raisins in a mixing bowl, stirring until evenly distributed. Spread into a thin layer on a baking sheet with sides and bake for 1 hour, stirring to allow steam to escape and even heating every 15 minutes. Remove from oven and allow to cool before adding raisins. Store in an airtight container. Will keep for 1-2 weeks.
Yesterday I hosted my 11th Friendsgiving, which is a tradition I’ve loved since college. Throwing an open-house style potluck with lots of friends is a no-fail way to have a great time, and this year was no exception!
Along with this pecan pie, I also made biscotti. This month’s RecipeRedux theme is “creative quick breads,” and since biscotti are technically a quick bread (leavened without yeast), I figured these fit! Click the blue frog at the bottom of the post to see all the other healthier-for-the-holidays quick bread recipes from members.
No fewer than 3 different people at the party asked who made them, so they are as delicious as they are pretty! Wrap some up in a cellophane bag with a nice ribbon, pair with a mug and you have a lovely hostess gift this holiday season. ;)
Like the mug? Check out StonewarebySarah for handcrafted gifts – lots of new items listed!
Pistachio pumpkin biscotti (adapted from Simply Recipes)
Preheat oven to 350F. Combine dry ingredients (through pistachios) in a mixing bowl and whisk until evenly mixed. In a separate bowl, beat eggs, pumpkin, and vanilla together, then add to dry ingredients. Stir to combine, then used hands to knead into a ball. Break into two even pieces and shape each into a flattened log. Bake on a cookie sheet lined with parchment for 45 minutes, then remove and cool for 20. Lower oven temp to 300F. Slice rolls into 1/2 inch-thick pieces, lay out on baking sheet, and bake for an additional 15 minutes. Remove and allow to cool completely before storing in an airtight container.
This morning I was featured on the local ABC7 to discuss alternatives to turkey for the holidays – my third DC area television appearance! Check it out:
Many thanks to the ABC7 team for making me feel so welcome and comfortable – they are as genuinely nice off the air as they are on it!
Want to learn how to do meal prep for healthy eating every week of the year with recipes personalized for you? I offer personal nutrition assessment + cooking classes – check my package options to learn more!
Turkey Shortage?
A bout of avian flu in the midwest killed about 3% of the nation’s turkeys this year – though not before most of the frozen turkeys sold this November were already raised and frozen, according to the National Turkey Federation. So prices may be higher ($0.59-1.99/lb for frozen birds in our area) but the supply is still robust.
To order a (DC-area) locally raised turkey from a small farm, try:
But, since it’s unlikely that turkey as we know it was even present at the first Thanksgiving, why not buck the trend and offer something different? Below are four ideas + recipes – each with their own claim to the place of honor as entree for the big day!
The other white meat: for meat-lovers who want something stuffed
A pork tenderloin is an impressive dish to serve, and could easily be stuffed with the same elements as a turkey – nuts, cranberries – and this recipe even include butternut squash! The tenderloin has about the same amount of protein as turkey, and pairs nicely with similar ingredients. Try this recipe by Gina (shes uses turkey tenderloin, but I used pork) – and don’t forget to visit your local farmer’s market to get higher quality, better-raised meats.
The turkey shaped option: for visual effect
Cornish game hens are a breed or crossbreed of chicken; they’re very small, so these would make a nice individual-sized serving, or if on the larger side perhaps served by the half. This recipe features some amazing fall flavors – lemon and sage – and Elizabeth shares my outlook on meat sourcing and portions to boot.
The vegetarian/vegan option: for the meat-free
What would a holiday post be without something from Martha Stewart? Her stuffed acorn squash includes beans, quinoa, and nuts for protein that the squash lacks with a beautiful outcome that any guest would be delighted to have. It would probably go well with a bechamel sauce, too!
The seafood version: a nod to our shellfish-eating forefathers
It’s likely that the early Thanksgivings included fish or shellfish, so serving a pescatarian option is very apropos! Rosemary is one of my favorite cold-weather flavors, and oranges are in season now – added bonus, this dish takes under half an hour from start to finish: a big time savings so you can focus on side dishes.
I guess there’s really a day for everything these days, isn’t there? Really though, I try to encourage everyone to eat nuts on a daily basis – a handful is a serving, they’re high in protein, fiber, and unsaturated fats, and they can be stored at room temperature. The perfect snack, breakfast component, and wonderful in dishes sweet and savory alike. Easy to store and portion in the office, the car, your purse…and there’s got to be a seasoning mix to please everyone out there! Ok – my ode to nuts is over, but definitely worth consideration if you aren’t already eating them regularly!
What if I’m allergic?
Turn to seeds – sunflower, pumpkin, chia, flax…these have generally the same nutrient profile as nuts, but are different enough that most people with nut allergies aren’t triggered. Make sure to check with your doctor if you aren’t sure which allergies you have!
Back to nuts
This recipe packs everything that tastes good about fall into one bite: pumpkin, pumpkin spice, apple, and almonds! Add chocolate chips if you want a sweeter treat, and sub maple syrup for brown sugar if you have it on hand. Delicious enough for dessert, but healthy enough for breakfast (try enjoying with plain greek yogurt!) – my favorite kind of recipe. Don’t forget to check out the other nutty recipes by clicking the blue frog at the end of the post!
Pumpkin spice almond bars
Ingredients
2 cups old fashioned (rolled) oats
1 c slivered almonds
1/4 cup dry quinoa
1 teaspoon pumpkin pie spice
1 apple, diced (keep skin on for more fiber!)
1/2 teaspoon kosher salt
1/2 cup brown sugar
1 very ripe banana, mashed
1 cup pumpkin puree
1 cup dark chocolate chunks or chips (optional)
Directions
Pre-heat oven to 325° F.
Spray an 8 inch by 8 inch baking pan with non-stick cooking spray.
In a large bowl combine the oats, quinoa, almonds, chocolate chips, apple, pumpkin pie spice and salt.
In a blender combine the sugar, banana, and pumpkin puree until smooth.
Add pumpkin mixture to oat mixture and stir until all the oats are coated.
Place oat mixture into the prepared pan and spread to be flat and even, packing down with the back of a spatula. Bake for 30 to 35 minutes until golden brown.
Let the bars cool, and cut into desired size (makes 10 snack sized bars).
It’s getting to that point of the summer when I actually have more produce than I can handle around my kitchen…between bringing home a load from the market weekly and visiting my mom’s garden on Tuesday, I have a glut of cherry tomatoes, beets, corn, peaches, and peppers. One of the best problems to have, right? Since this month’s RecipeRedux theme is “back to the table,” I decided to put out a bunch of yummy dishes and have an al fresco smorgasboard for a friend visiting from out of town. Summer dinners are much more casual, but convening around food at the end of the day is an important family ritual to keep up, even if you don’t need to use silverware for all the food!
A word about gazpacho
Gazpacho should be easy. After all, it’s basically a vegetable smoothie that you eat with a spoon. Some recipes call for blanching and deseeding of tomatoes, peeling cucumbers, and chilling overnight but that all seems overly complicated to me. Yes, my soup will have more texture than a restaurant version, but that means more fiber and other nutrients. This article reviews the “5 mistakes of gazpacho” – and I’m making that one on purpose! My friend said it was the best gazpacho she’d ever had, and that she loved the texture, so it goes to show that a few extra peels never hurt :)
Chunky market veggie gazpacho
Ingredients
3-4 medium [fresh, local] tomatoes (or about 3 cups of cherry tomatoes)
2 small bell peppers (yellow, orange, or red work best)
1 small onion
1 clove garlic (this may be the only thing you want to roast – left raw, it gives the soup a spicy edge!)
1 small English cucumber
3 Tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon Worchestershire sauce
1 Tablespoon red wine vinegar
toppings: fresh basil, corn, croutons, parmesan cheese…try what you like!
Directions
Put all ingredients in a blender and pulse into chunks; puree to desired thickness. Optional: add breadcrumbs for a thicker texture.
I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.
Red meat: how much is too much?
Some people will tell you that any amount of red meat is unhealthy. Some will tell you a diet of mostly meat is the way to go – so who’s right? The truth is probably somewhere between the two: in the US, we eat a LOT of meat, and a healthy diet is all about balance. We rank 3rd in world beef consumption at 85.5 pounds/person/year consumed (behind Uruguay and Argentina, in case you were curious), and the hamburger is basically synonymous with American food culture.
I believe the problem with way we eat red meat in this country is threefold: in context, amount, and source. Context: most meals are based on meat and refined grains/fried foods (hamburger on a roll, steak and fries, meatballs over pasta, etc). Amount: portions are huge! Source: cheap meat is cheap because the animals were fed inexpensive grains, which alters the nutrient content from those fed a grass-based diet quite a lot. If you change the context (a balanced meal, with lots of produce), the amount (small, to reflect that you don’t need much and 30-40g of protein is ideal for digestion/absorption), and the source (choosing grass-fed meat with a higher amount of omega-3’s), the healthfulness of the meal is drastically increased. Eating meat this way, for a few meals a week, is good way to practice moderation while still enjoying the variety of cuts and luxury of availability we have!
For this recipe (part of a RecipeRedux contest), I wanted to combine some unexpected flavors: the sweetness of peach salsa with savory meat – it’s the onion and cilantro that really take it over the top! I got my flat-iron steak from Country Vittles, a farm near my hometown about 2 hours north of DC. The cattle spend their life from birth on the farm, and are grass-fed by the family who have generations in the business. What I love most about buying from them (and all the market vendors) is that you can ask questions, hear the story, and get tips directly from the people who are doing the farming.
They were sold out of the skirt or flank steak I wanted by the time I got to them last week, but suggested using the flat iron instead, and it worked perfectly. At $13/lb, it was one of their less expensive cuts, and I know that sounds like a lot – but remember, meat should be expensive! It’s extremely labor and resource intensive, and reflects more closely the real price of eating animals (that you don’t have to go out and hunt yourself!). A little reverence & gratitude for the life of the animal who provided it might also be in order!
So here it is: the recipe! I’d love to hear your thoughts on eating meat, eating meat with fruit, and how you find balance…and don’t forget to check out the rest of the beef recipes by clicking the blue frog!
Grilled flat-iron steak and peach salsa
Ingredients
8 ounces flat-iron, skirt, or flank steak
4 lg peaches
1 lg onion
3 banana peppers
1 jalapeno pepper
½ tsp salt
1 bunch cilantro
Directions
How to grill (or broil) the perfect steak:
preheat grill to high; ensure that grates are well-oiled
dab meat dry with a paper towel, then season with salt & pepper
with grill hot (~450F), lay the meat down and close the lid
cook for 5 minutes, then open grill and flip, close lid then cook for 5 more minutes (this will be rare; cook longer for medium or well-done)
remove from the grill and place on a plate. Allow to rest for 8-10 minutes (crucial step!)
slice against the grain (make cuts perpendicular to the direction the muscle runs)
Dice and combine the remaining ingredients in a bowl to make the salsa. Serve over strips of steak. (8 ounces raw meat should serve 2 servings of 3 ounces each cooked; salsa will yield 4-5 cups and is excellent as a dip for chips, too!)
At least, if you live in the northeast, where the most amazing heirloom tomatoes start coming around mid July and stick around through October. Tomatoes bred to travel well don’t usually taste like much, but the ones from local farmer’s markets are good enough to eat whole! I’m lucky enough to have access to fantastic heirlooms working at Chesley Vegetable Farms in my neighborhood on Saturdays, and got some yellow ones last weekend.
Another thing that happened last week: cashew cream. I guess most people call this cashew cheese, but I think the consistency is more like a spread than a true cheese, and I like to add some extra water so it’s a little saucier (also great over noodles this way!). A new friend introduced me to this recipe and I promptly made a double batch (note: my friend added a little nutritional yeast to hers, which really put it over the top!). Since the cashew cheese is vegan, I figured baking it in a vegan crust would fit nicely – and voila, a summer treat that is loaded to the brim with fiber, protein, and veggies.
Summer tomato pie with cashew cream
Ingredients
vegan crust (I used 100% whole wheat flour; olive oil would work best)
cashew cream (I added 1/2 cup of water and used roasted garlic cloves)
5-6 medium tomatoes
dash black pepper
Directions
Preheat oven to 350F. Press the crust into a 9″ pan, up the sides and evenly onto the floor. Add half the cashew cream and spread over the bottom with the back of a spoon. Slice tomatoes across the side (perpendicular to the stem, not through it) and gently push seeds out to remove moisture. Place de-seeded tomatoes in a single layer, then add the rest of the cream, spread, and add another layer of tomatoes. Garnish with black pepper. Bake for 1 hour, then remove and let cool for 20-30 minutes before serving. (This would probably also be great with herbs between the cream and tomatoes, and might work well with other summer veggies…maybe some zucchini or eggplant??)
WhyFoodWorks Archive 