@ breakfast i love you so 😍.. got back from my chiro appt this morning and quickly fried an egg, toasted a cinnamon raisin english muffin and topped one side w peanut butter and the other w @ eatnuttzo power fuel, banana, and cinnamon 🤗 happy friday angels!
2 weeks ago
Made a batch of my all time favorite quinoa salad loaded with sweet peas, chickpeas, greens, basil, feta & a mustardy lemon dressing to enjoy over the next few days! this is one of the very few plant-based recipes that andrew (my meat and tater loving boyfriend for anyone new) requests i make overrrr and over again. if you haven’t tried it yet or you’re looking to incorporate more tasty + satisfying plant-based meals into your diet - get on it! link to the recipe is in my profile 🍋🌿
2 weeks ago
Today is national dietitian day and yesterday was my one year anniversary as an rd so i’m feelin’ alllllll the feels over here (warning - long post ahead 😬). swipe left for an awkward + hilarious slow-mo video of me popping champagne after i passed the rd exam 🍾.
my path to becoming an rd was anything but straight and narrow. it involved lots of hard work (working full time while getting my masters degree for 3 years, moving 1/2 way across the country by myself to pursue a dietetic internship at the university of michigan) and lots of set backs/humbling moments (like working in a kitchen and wearing a hairnet everyday after graduating with my bachelors degree in nutrition, originally being waitlisted at tufts and having to reapply to their masters program).
flash forward to today where i’m now working as an outpatient dietitian in boston with some of the best rds i know, and just recently launched my own private practice 🎉. it’s been a loooong road but i wouldn’t change a d**n thing. feeing super grateful for all of the people who supported me (aka dealt with the meltdowns), the dietitians & professors who mentored & pushed me, and for the drive and grit that i discovered in myself over the past 6 years during the ups and down. when the lines between work and play became blurred - you know it was all worth it.
shout out to some of my favorite rds who are rocking the boat and have dedicated themselves to healing, inspiring and promoting change. you guys (+ so many more!!) rock ♥️
3 days ago
One of my favorite things to do in the kitchen is to recreate restaurant favorites at home. this is my copycat @sweetgreen guacamole greens salad and i’m pretttttty obsessed with the outcome. it’s significantly cheaper to make at home and i think the jalapeño lime cilantro dressing might actually give sweet green a run for their money!
jalapeño lime cilantro dressing (enough for 4 big salads):
• 1 bunch cilantro (stems are fine! cut off the long pieces at the end)
• 1/2 cup olive oil
• 1 large garlic clove
• juice of 3-4 limes
• 1 teaspoon dijon mustard
• 1 tablespoon honey
• 1 tsp cumin
• 1 jalapeño, seeds removed (use less if you don’t like spice)
• 1/4 tsp salt
• black pepper to taste
*blend ingredients in a blender or food processor until smooth.
for the salad:
corn tortilla chips
Just when we thought spring was right around the corner...hello snow storm 👋🏼🌨 this blustery morning called for a warm bowl of oats with almond milk, brown sugar, berries, h**p seeds, and @nutiva chocolate hazelnut spread. 🍫🍓
2 weeks ago
I call this - chicago tuna salad! not because it has anything to do with being authentic to chicago, but because i ate the most delicious tuna salad when i was there visiting my bestie which served as inspiration for this meal. seriously don’t know if i’ll ever eat tuna salad any other way again.
1 can tuna packed in water
1/3 cup diced sun dried tomatoes
1/2 cup diced artichoke hearts
2 big tablespoons capers
1-2 teaspoons olive oil
salt, pepper and garlic powder to taste
5 days ago
Slow mornings have me like 😍 happy friday my bubbles! @daveskillerbread cinnamon raisin toasted and topped w peanut butter, banana, a fried eggy, and berries and melon and a halo 🤗
I’ve been making this vegan peanut curry with chickpeas and sweet potato on repeat. 🙌 it all comes together in one pan with pantry items and a few fresh veggies. yasss! 💁♀️ finishing up the recipe post now!
Happy st. patrick's day! i'm celebrating with greens and more greens! how about you? ☘️🍀
i especially love this meal for it's health promoting components along with ease in preparation. •
> cruciferous vegetables, like broccoli, contain sulfur & glutathione which aid the kidneys in the body's natural detox process
> leafy greens contain iron & zinc which can help with red blood cell formation and prevent anemia
> mushrooms contain some b vitamins & vitamin d, promoting brain, skin, hair, and bone health, while reducing inflammation in the body
> fatty fish, like salmon, contains omega-3 fatty acids & b12 to promote brain health, blood vessel elasticity, energy metabolism, and red blood cell formation
what green foods are you eating today? 🍏🥝🥑🥒
Pizza may be my first love. also, let's just talk about the giant elephant in the room. yes, i burnt part of the crust. i thought about just posting the pretty pieces, but where's the authenticity in that? i too accidently burn things. ⚊
this is my first time using trader joe's cauliflower pizza crust. i chose to use cauliflower crust, not because "i'm watching my carbs", but because i was simply curious about what it tasted like. y'all! it's so delicious! of course it's not like the real deal, but it's definitely an excellent option for those with food allergies or who are trying to sneak in extra veggies into their diets! i loved it, and it totally satisfied my pizza craving! ⚊
can pizza saturday be a thing? ⚊
quote inspo: @greevingcards#cauliflowercrust#pizzanight#pepperonipizza#pepperoni#glutenfree#mozzarellacheese#dinnertonight#onmyplate#onmytable#dinnerforone
Eating green foods, today & everyday💚🍀 green is easily my favorite color & some of my most favorite foods are green, too (dinosaur kale! b sprouts! mint!). and here’s a new-to-me green food which is my new favorite thing 😍
green lachuch with a fried egg, herbs, and cheese. recipe via @mollyyeh. and some history per @saveurmag: lachuch is made with a yeasted batter that's cooked in a pan without flipping, which causes the already bubbly batter to develop little air pockets. it’s spongy and floppy like a pancake but resilient like soft pita.
have you heard of or eaten lachuch before?? needless to say, i’m a big fan now😎
I know it’s st. patrick’s day and sauerkraut is german, but it’s *kind of* got the green thing going for it, so i’m running with it. i (@wholedailylife ) made my own sauerkraut for the first time this year and i don’t know that i’ll ever go back to store bought. it was so easy and you only need two ingredients!
-medium head of organic green cabbage
-salt (1/2 tbsp per pound of cabbage)
-32oz wide mouth mason jar, sterilized with boiling water and cooled
-4 oz mason jar or glass fermentation weights, sterilized
1. wash your cabbage and discard the outermost leaves.
2. remove one leaf whole and set aside.
3. quarter and core your cabbage, then thinly slice or shred. transfer to a large bowl.
4. sprinkle the cabbage with salt, then, with clean hands, start to massage the salt into the cabbage (you can also pound it in, but i found it easier to use my hands) until the juices start to release.
5. keep going until there is enough liquid to cover the cabbage, about 10 minutes. you might need to add a little bit of filtered water so that all of the cabbage is submerged.
6. transfer to the clean mason jar, then tuck it all in with the whole cabbage leaf that you set aside earlier. again, add a bit more water if necessary to keep everything submerged.
7. set the small glass mason jar inside on top of the whole leaf to keep it under the liquid, then cover your jar with a coffee filter or cloth secured with a rubber band.
8. let ferment at room temperature (around 70 degrees) for around 2-3 weeks, or until you like the taste, then transfer to the fridge.
what do you like to put sauerkraut on? my favorite is on soups and skillet hashes!
@wholedailylife#wholedailyliferecipes#wholedailylifew30 free pdf download | www.wholedailylife.com/w30
website | www.wholedailylife.com
Lucky greens on my plate today! 🍀 toasted @daveskillerbread 🍞, avo 🥑, wilted spinach 🌱, crispy @vitalfarms eggs 🍳, sprinkled with furikake 🎉. pretty much cleaning out my fridge. oh and a @guinness because #stpattys. 🙊
fun fact! guinness has only 125 calories per 12 oz. it only tastes decadent because the carbonation process uses both co2 and nitrogen, giving it that creamy smooth mouthfeel. #foodscience
How cute is this. and you can eat it.
one of the things in my get up and get after your best life movement is to stop hiding at home so much. which means going to fun stuff like the @omgdessertgoals expo with @rd_meets_life (i went in my pajamas but i was still in public, outside of my neighborhood). yip yip!! posting this from the gym because y'girl is getting her cardio in! two days in a row!!! oooooo!!!!!!!!!
I ran 18 miles today and all i could think about was making and drinking this "shamrock" smoothie when i got home! seriously delicious. also, i love my new metal straws- sooo much better for the environment and fun to drink from.
☘️@vega_team sport vanilla protein powder
☘️1 cup almond milk
☘️couple handfuls of spinach
☘️handful of fresh mint