Mar 302015
 

In honor of Easter, I figured it was appropriate to make some “rabbit food”. Some really really tasty rabbit food that you should eat ASAP. This is my favorite hummus I’ve tried in a while, and the color is absurdly awesome. I’m hoping that if I make enough springy food, then the weather might catch on and stop being so miserable and cold. Wishful thinking…
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Homemade hummus- SO much better than the store bought stuff it’s not even comparable. The best part is it’s also SO easy to make. You throw things in a food processor and press a button, doesn’t get much easier than that. This recipe does have an extra step to roast the beets, but the subtle sweetness and gorgeous color it gives is so worth it.
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Nutritional highlights: Beets get that awesome red color from a phyto-chemical called betalain, which have mega anti-oxidant, anti-inflammatory, and detoxification properties. Simply put, it does good things for your body and you should eat it. In addition to the beets, we also have lots of fiber and protein from the chickpeas, heart healthy garlic, healthy unsaturated fats from the olive oil and tahini. One thing to note about homemade hummus: it doesn’t last as long as the store bought stuff (because it doesn’t have any of those nasty preservatives, duh). So eat in less than a week…don’t think that will be problem. Extra bonus: This recipe is gluten free and vegan/vegetarian!
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Roasted Beet Hummus
Makes about 1 1/2 cups
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What’s in it:
1 large or 2 small red beets
1 can chickpeas (15 oz, try for the less sodium kind)
1 lemon, zested and juiced (about 1 tsp zest and about 2-3 Tbspn juice)
2 small cloves of garlic (or one if they’re mega)
1 Tbsp tahini
2 Tbsp good olive oil
Salt and pepper, to taste

How to make it:
1. Roast your beets (this can be done in advance or you can use a few left over beets). Preheat your oven to 400. Cut the beets in quarters drizzle with olive oil and sprinkle with salt. Roast for about 40 minutes until beets are tender (check by piercing the center with a fork). Set aside to cool.
2. Rinse and drain your chickpeas in a colander (this helps get rid of some of the extra sodium).
3. In a food processor, add the cooled beets, garlic, half of the lemon zest, all of the lemon juice. Pulse to combine.
4. Add the chickpeas and tahini. Turn on the food processor and drizzle in the olive oil. Pulse until smooth.
5. If the hummus still seems too thick, add an additional Tbsn oil or water (for lower cal/fat) to thin it out.
6. Season with salt and pepper to taste and pulse again to combine.
7. Garnish with a few chickpeas, remaining lemon zest, and a sprinkle of sea salt. Serve with any assortment of veggies, pita, or crackers, and enjoy!
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Mar 062015
 

1 month and 5 days. That’s how long it’s been since my last blog post. And my last good nights sleep, probably. And the last time I cooked myself a real meal. Why all the dramatic whining, you might be wondering? Well, it turns out dietetic internships are A LOT of work and it is NOT the best idea to continue working 2 other jobs simultaneously. Who knew? Still, I’m learning more than I ever thought possible, and I’m finally feel like I’m working toward the right career for me, and getting close(ish) to the finish line. So here is a quick recipe that I’m going to share with you quickly, so I can get back to my medical nutrition therapy.
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Cauliflower rice was a brilliant discovery. Simply pulse raw cauliflower in a food processor (not too much though or you’ll have cauliflower paste), and use in your favorite fried rice recipe. I mean it’s clearly not the same as real rice, don’t get me wrong. It doesn’t have the sticky starchiness that you would get from rice, but as a vehicle for delicious veggies, sauces, and spices, it’s perfect for me. This time I used carrots, edamame, scallions, pineapple, egg, and almonds. And sriracha, duh.
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Nutrition highlights: A cup of rice is 216 calories versus a cup of riced cauliflower for about 30. Another fun fact is a serving of rice is actually only 1/2 cup, which is just a rudely small amount that no person can restrict themselves to. Besides the calories, cauliflower will also give you way more nutrients, like vitamin C, K, folate, fiber, and on and on. The other fried rice ingredients make this even healthier, with more vitamins from the pineapple, protein from the egg and edamame, and healthy fat from the almonds. You can add chicken or shrimp to this recipe if that is your thing, and feel free to use any of your favorite veggies too!
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Pineapple-Edamame Cauliflower Fried Rice
makes about 2 servings as a meal
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What’s in it:
1 medium head of cauliflower, rinsed and dried well
1 T sesame oil, divided
1 cup fresh pineapple chunks (about 1/2 inch pieces)
1/3 cup frozen shelled edamame
1/3 cup diced carrots
5 scallions, diced (set aside 2 tablespoons for topping)
2 garlic cloves, minced
1 whole egg plus 1 egg white
2 T soy sauce, more to taste
About 20 roasted almonds, roughly chopped
Optional: sriracha!

How to make it:
1. Remove the core of the cauliflower (save it to dip in hummus) and roughly chop the head into florets. Depending on the size of your food processor, you may need to do this in 2 batches. Place half of the florets in the food processor and pulse until the cauliflower resembles rice or couscous, being careful not to over process. Set aside
2. Heat a wok or large saute pan over medium-high heat. Let the pan get very hot, add half the sesame oil. Add the onions and garlic and saute for 30 seconds. Add the pineapple and the carrots, edamame, scallions (except 2 T). Saute for 3-5 minutes until vegetables and pineapple have softened slightly and have browned bits. Stirring less and higher heat will help them get a nice slight char in places. Set veggies aside.
3. Add remaining oil to the pan and add the egg, and scramble to break it up into little pieces.
4. Add the veggies and the “rice” to the egg and stir to combine. Add the soy sauce and cook for about 3-5 minutes until the rice is slightly tender and everything is hot.
5. Top with chopped almonds, remaining scallions, and sriracha!
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Enjoy!
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