Mar 292016
 

After a friend’s bachelorette party in Austin (read: bbq and booze) and a few too many chocolate Easter Eggs (OK, it was a lot of eggs), my body was desperate for something green. And it doesn’t get much greener than these Cucumber Sesame Noodles with Scallions, Asparagus, and Edamame.
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This dish makes the perfect side dish or vegetarian main. I personally think it’s easier than traditional sesame noodles since there’s no cooking/noodle boiling involved. The sauce is creamy, spicy, garlicy, slightly sweet, and seriously addictive. You can add any vegetables and/or protein you want to this dish, but I kept it light, simple, and springy with raw asparagus, scallions, and edamame.
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Nutritional Highlights: By replacing noodles with spiralized cucumber, this dish has far less calories than the the traditional version. Plus, it’s gluten free (if you replace the soy with tamari) and vegan! The creamy nut butter sauce (tahini, peanut butter, or almond butter all work) has protein and healthy fat to keep you full, plus the additional edamame adds extra protein. And although cucumber is super low cal due to the fact that it’s mostly water, it’s not necessarily the most nutrient packed vegetable, so I added asparagus which is packed with vitamin K, folate, copper and tons of other vitamins, minerals, and phytochemicals that contribute to it’s antioxidant properties. If asparagus isn’t your thing, try some chopped broccoli, shredded carrots, snap peas, green beans, shaved brussel sprouts, diced avocado…really all vegetables are welcome here. Looking to bump up the protein? Serve with a piece of grilled salmon, tofu, a few grilled shrimp, or anything you like!
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Cucumber Sesame Noodles with Asparagus, Edamame, & Scallions
Serves 3-4 as a side, 2 as a meal
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What’s in it:
The sauce:
1 tablespoons sesame oil
1 tablespoons soy sauce
1 tablespoons rice vinegar
2 Tablespoons tahini, creamy peanut or almond butter
1 teaspoon honey
1 teaspoon finely grated fresh ginger (I use a microplane)
1 teaspoons finely minced or grated garlic (I use a microplane)
1 tablespoon sriracha (less if you’re not into spicy)

For the “noodles”
2 large English cucumbers, spiralized into thin noodles
4 scallions, diced (set a few aside for garnish)
1 1/2 cup one inch asparagus pieces*
1/2 cup edamame
1 tablespoon white and/or black sesame seeds

*If your asparagus is thin, simply cut into 1 inch pieces. If it’s thick, cut them lengthwise and then into 1 inch pieces since I used them raw. If you don’t like raw asparagus, substitute green beans, snap peas, grated carrots, small broccoli florets, or any other veggies.

How to make it:
1. In a bowl, whisk the sesame oil, soy sauce, rice vinegar, tahini/peanut or almond butter, honey, ginger, garlic and sriracha. Set aside.
2. Prepare all your veggies by spiralizing your cucumbers and chopping the other veggies.
3. In a large bowl, toss the “noodles” and vegetables with the sesame sauce.
4. Garnish with sesame seeds and scallions and enjoy!
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This will put your greasy take-out noodles to shame!
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Aug 302015
 

Summer produce is at it’s absolute best right now. I think you would have to actually try hard to make something bad when you’re working with such great produce. This meal was the result of a trip to the farmers market, a random assortment of veggies that ended up in my kitchen, and then magically turned into something incredibly tasty. Not only were the zucchini/squash noodles, tomatoes, and corn insanely fresh, I would also happily bathe in this avocado pesto. It was actually shocking there was any left after all of the taste testing, I mean “quality control” I was doing while I made it.
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I was looking for an excuse to use my awesome new spiralizer and vitamix (I swear I didn’t get married just for the appliances…) and making veggie noodles and a sauce seemed like the perfect option. This sauce is sort of a mix, or should I say beautiful union, between pesto and guacamole, made with garlic, basil, lemon juice, jalapeno, and avocado. You could call it pestamole. Or maybe guacapesto. Whatever you call it, it was the perfect topping for raw summer squash noodles and plenty of fresh toppings.
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Nutrition Highlights: Summer squash (zucchini and yellow squash) make the perfect low cal low carb base (only about 20 cal per cup) for a veggie noodle bowl. No problem if you don’t have a fancy spiralizer, you can just use a vegetable peeler or box grater for a similar effect with a little more elbow grease. The sauce, which is vegan and gluten free, has healthy fat from avocado and vitamin/mineral packed basil (especially vitamin K which helps keep the blood clot properly). You can top this summer bowl with any thing you like, but I kept this version vegetarian, adding some leftover grilled corn for healthy carbs, chickpeas for fiber/protein, spicy sunflower seeds for protein/fat, and some heirloom tomatoes. Because it’s August and there should be heirloom tomatoes in EVERYTHING. You could top this bowl with some grilled chicken or shrimp, grated parmesan, or any other vegetables you have. The possibilities are endless!
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Summer “Noodle” Bowls with Spicy Avocado Pesto
makes 3-4 servings
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For the avocado pesto:
1 ripe avocado
Juice from 1-2 lemons
2 small or 1 large garlic clove
1 cup packed basil leaves
1 jalapeno, seeded (optional)
2 tablespoons olive oil
1/4 cup water (more as needed to thin sauce)
Salt and pepper to taste

For the noodle bowls:
3-4 summer squash (yellow squash or zucchini work well)
Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn
Other topping ideas: grilled portobello mushrooms/eggplant/peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

How to make it:
1. To make the sauce, combine all of the ingredients in a blender or food processor and combine until smooth. Add additional water as needed to thin the sauce slightly. Taste and season with salt and pepper. Add extra lemon or garlic if it needs an extra punch!
2. Prepare your “noodles” by using your spiralizer or box grater to noodleize (yes, that’s the techinical term) the squash.
3. Prepare your toppings. I toasted my sunflower seeds in a small frying pan with a spray of olive oil, sprinkle of chili powder, and salt to add a little extra pizzaz but already toasted/salted seeds are fine too! This is the perfect “clean out your fridge dish”, so top the bowl with any leftovers you have. Grilled corn and tomatoes are a great sweet compliment to the spicy, herbal, smooth pesto.
4. Toss the noodles in the sauce and top with rows of toppings. Enjoy this bowl of summa goodness while it’s hot (outside, not in the bowl).
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I mean does it get any better than that?
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Aug 052015
 

What’s this? A chicken recipe on tush cook? They’re pretty hard to come by around here, and that’s because I had been generally steering away from meat the past few years. But, I’ve been feeling a little low energy lately (which is NOT ok when you have just started your dietetic internship, which involves frantically running around all day seeing patients and trying not to screw up) so I thought I’d try out reincorporating small amounts a few times a week. When an AWESOME friend gifted me a week of meals with “Plated”, I thought that’d be a perfect opportunity to try it. And I have to say that this recipe reminded me that chicken can be pretty yummy. Also, cheese.
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First of all, these new programs that deliver ingredients and recipes to cook your own meals are pretty awesome. I know I’m in the minority in that I LOVE going to the grocery store (I am aware I have a problem) and coming up with recipes, but for people who don’t (ie, everyone else), these programs are a great way to get off your tush, add a little variety to your diet, and give your seamless account a break. This recipe for example gave me, a pretty frequent cook, a chance to use an ingredient I hadn’t before–baby artichokes. This recipe is simple but full of flavor, and perfect for any week night or even with guests.
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Nutrition highlights: Although I’m loving the meatless trends lately, I’m even more so a proponent of listening to your body and including everything in moderation. If you’re really feeling like a burger, maybe your body is telling you that you need a little extra protein/iron. Or maybe you’re just passing shake shack and you smell it and it’s all over, but that’s another story. At the same time, portion control is key, and one portion of meat is only 3 ounces (about the size of a deck of cards) so for this recipe I had half of the chicken breast and loaded up on veggies. If you’re looking for something different from your typical chicken recipes, this is a great one, and can be served over any combination of sautéed veggies you like (if the artichokes aren’t your trying).
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Fontina-Basil Stuffed Chicken with Baby Artichokes, Cherry Tomatoes & Spinach
Serves 2, adapted from “Plated”
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What’s in it:
2 boneless, skinless chicken breasts
1 garlic clove, minced
2 tablespoons dry white wine
2 tablespoons vinegar (white win or red wine vinegar work well)
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 sprigs fresh basil, leaves removed and roughly chopped
1 cup cherry tomatoes, halved
4-6 baby artichokes (if you don’t want to have to clean/prep them, just buy frozen or canned artichoke hearts)
1/4 cup shredded fontina cheese
2 cups fresh baby spinach leaves

How to make it:
1. Start by preparing the chicken. Cut the chicken breasts lengthwise (cutting almost all the way through but not quite to create a pocket). In a large bag, combine the mined garlic, oregano/rosemary, wine, and vinegar, and 1 tablespoon olive oil. Marinate in the refrigerator for at least 15 minutes or up to 2 hours.
2. Meanwhile, prep the veggies. If using the baby artichokes, prepare them by cutting off the top third of the leafy portion and discarding. Then remove and toss about 3 layers of the tough outer leaves until you reach the more tender lighter green leaves. Peel the stems of the artichokes using a veggie peeler. Quarter the artichokes and scoop out the furry choke from the center. I know, it’s a lot of work but they’re super yummy! Save about 10 minutes by buying artichoke hearts frozen or in the can (although it’s not quite the same).
3. Remove chicken from the marinade and season both sides with salt and pepper. Open the chicken breasts and stuff with the fontina and half of the chopped basil. Close the chicken breasts.
4. To cook the chicken, heat a large heavy skillet over medium-high heat. Add 1 tablespoon of olive oil and once hot, add the chicken, cooking for about 6 minutes until one side is browned. Flip the chicken breasts, cover, and cook for another 6 minutes. Check if the chicken is fully cooked. If you’re using very thick breasts and they need more time, cook for another 2-3 minutes per side until done. Set chicken aside and cover with foil or a pan lid to keep warm.
5. Add 1 tablespoon olive oil to the pan over medium-high and add the baby artichokes. Cook for 3-4 minutes without moving, then stir and cook for another 4-5 minutes until the artichokes are tender. Add the cherrry tomatoes and spinach and cook for 1 minute until spinach is wilted and tomatoes are warmed. Season with salt and pepper and stir in the basil.
6. Serve chicken over the sauteed veggies and enjoy. Bonus points if you stick to a 3 oz portion of chicken (probably about half of those monstrous breasts you get these days!
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Jul 072015
 

This just in–trends are no longer just for clothes, shoes, and hair. Food trends are taking the world by storm. Kale, for example. I’m pretty sure kale existed in nature before 2013, but I sure hadn’t seen, tasted, or juiced it before. Now it’s everywhere all the time (and I’m not mad about it). Don’t get me started on “bone broth”. And if I see another instagram post of a big fluffy donut or ice cream sandwich…well let’s be honest, I’ll probably just like it. And finally, the trend I’m talking about today–toast. So simple, so versatile, so delicious. I’m jumping on the toast train with 2 simple toast recipes: Avocado, Lemon, Chili & Sesame and Blackberry-Nectarine Ricotta & Honey.
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Guess how long it took me to make not one but TWO awesome toast varieties you see below. Just GUESS. 10 minutes, that’s how long. The key to toast success is three fold. One, you need perfect toasted bread. None of that processed pre-sliced stuff here. My favorite is something sturdy and seedy like a multigrain loaf. Two, fresh, simple toppings. Here I used avocado brightened up by fresh lemon juice, and ricotta topped with seasonal fruit. Three, texture and color. Don’t underestimate the power of some black sesame seeds, chili flakes, and lemon zest or toasted pistachios and a drizzle of honey to make your toast that much more exciting.
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The real beauty of the toast trend is that it can be eaten for any meal of the day. It can be a perfect breakfast, brunch, lunch, dinner, or even an impressive appetizer when you have guests over. You can add a poached egg on top for extra protein, or some fresh greens to get in an extra serving of veggies. The possibilities are endless.
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Nutritional Highlights: Toast is an amazing vehicle to get a variety of macro and micro nutrients into one meal. Using a healthy whole grain bread provides fibers and healthy carbs. My avocado toast has tons of healthy fat (adding an egg would up the protein too). The ricotta version has healthy fat and protein from ricotta (which is pretty low calorie compared to other cheeses at 50 cal per 2 tablespoons) and pistachios, and tons of vitamins from the fruit. Skip the honey if you’re watching your sugar intake, but I love the touch of sweetness. The other great thing about toast is it’s essentially just an open faced sandwich (duh) so you’re only eating 1 slice of bread instead of 2 to manage carbs and portions. I’ll toast to that.
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Two Perfect Toast “Recipes”
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Avocado-Lemon Toast with Sesame & Chili

What’s in it:
1 slice of thick whole grain bread, toasted
1/2 large avocado
1 tablespoon fresh lemon juice
Salt and Pepper to taste
Optional (but encouraged) toppings: 1/4-1/2 teaspoon each fresh lemon zest, chili flakes, and black sesame seeds, a few cilantro leaves

How to make it:
1. Toast the bread.
2. Meanwhile, mix 1/4 of the avocado with lemon juice, salt, and pepper. Slice the remaining 1/4 avocado thinly.
3. Spread the toast with the mashed avocado and then the sliced (note: using the mashed and sliced combo is for aesthetic purposes only…if you’re not serving this to guests feel free to just mash it all!)
4. Top with the chili flakes, lemon zest, black sesame seeds, cilantro leaves, and additional salt as needed.

Ricotta, Nectarine, & Blackberry Toast with Pistachios and Honey

What’s in it:
1 slice of thick whole grain bread, toasted
3 tablespoons ricotta
Fresh fruit: I used 1/2 nectarine and about 8 blackberries, but any berries/fruit would work!
Optional (but encouraged) toppings: 1 Tablespoon toasted pistachio (or other nut) and a drizzle of good honey.

How to make it:
1. Toast the bread.
2. Top with the ricotta, arrange fruit, sprinkle nuts, and drizzle with honey.
3. Eat.
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Jul 012015
 

After spending two weeks in Thailand for my honeymoon, I wasn’t so sure I was ready to come back to America. The beaches were beautiful, the were people friendly, you could have an AMAZING massage for approximately $4, and you can eat pad thai daily with no shame (ps, recipes coming soon!). But, alas, here I am back in the US and I’ve gotta say it’s not so bad here either. Between the supreme court decision last week, the perfect NYC weather, and the 4th of July coming up this weekend, I’m feeling pretty patriotic. Here are two amazing recipe ideas to spice up (literally and figuratively) your summer BBQs!
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Making delicious food in the summer is easy because the produce is so freaking good. Too many people miss this amazing opportunity at have a 4th of July cookout with some sad hot dogs, stale doritos, and maybe a lone slice of watermelon if you’re lucky. Add color and flavor to your bbq using lots of fresh fruits and veggies, in these dishes that look way more advanced than they are.
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This salad is a mix of chopped kale, cooked quinoa, cubed mango and avocado, toasted sunflower seeds, and cilantro. The amazing charred jalapeno vinaigrette adds the perfect punch to bring it all together.
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These kebabs may look like your standard chicken skewers, but looks can be deceiving. These are actually swordfish skewers, which are perfect for grilling due to its sturdy texture. The marinade is a spicy mix of ginger, garlic, soy, and dijon and they can be skewered along with any of your favorite veggies.
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Nutrition highlights: Both of these recipes are incredibly healthy. The kebabs use swordfish which is low in calories (150 per 3 oz serving), and high in protein and omega-3 fatty acids which is great for controlling inflammation in your body. A simple marinade and lots of veggies makes this a very healthy bbq option. The salad is great too, and on it’s own is completely gluten free and vegan. It’s high in protein from the quinoa and healthy fats from the avocado and sunflower seeds, and tons of vitamins (like C and A). It can stand alone as a meal or be the perfect side for your summer BBQ.
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Mango-Avocado Quinoa Salad with Charred Jalapeno Vinaigrette
Makes 3 servings as a main, 5-6 as a side
adapted from plated.com
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What’s in it:

For the salad-
3/4 cup quinoa
1 mango, cut into 1/2 in cubes
1/4 cup roughly chopped cilantro
1 large avocado, cut into 1/2 inch cubes (note, don’t cut avocado until right before use)
1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced
1/4 cup toasted sunflower seeds

For the dressing-
1 jalapeno
1 shallot, minced
1 lime, juiced
1 tablespoon apple cider vinegar
1 teaspoon honey or agave nectar
2 tablespoons olive oil
Salt/pepper to taste

How to make it:
1. Cook your quinoa. Combine 3/4 cup quinoa with 1 1/4 cups water, bring to a boil, and reduce to a simmer for 10-12 minutes or until water is evaporated. Remove from heat and allow to cool while you prepare the rest of the salad.
2. Heat a heavy skillet (I used a cast iron skillet) over high heat. Half the jalapeno and carefully remove the seeds (don’t touch your eyes or you will pay). When pan is just starting to smoke, place the jalapeno cut side down and cook for 3-4 minutes, flip and cook for another 3-4 minutes, pressing down slightly so you get a nice char on the outside. If you are using raw sunflower seeds, you can toast them in this same pan for 2-3 minutes until lightly browned. If you’re using already roasted/toasted sunflower seeds you can skip this step.
3. Make the dressing by finely mincing the jalapeno and then adding the vinegar, lime juice, minced shallot, and honey. Whisk to combine. Slowly add olive oil while whisking the dressing. Taste the dressing and add salt and pepper. Set dressing aside.
4. Make the salad by combining the all of the cooled quinoa, thinly chopped kale, and 3/4 of the cilantro, avocado, mango, and sunflower seeds. Toss this with the dressing and add salt and pepper to taste. Top the salad with the remaining cilantro, avocado, mango, and sunflower seeds for presentation. Enjoy!

Notes:
-You can make the vinaigrette and prepare the salad ingredients (except the avocado/mango) up to 2 days in advance. Just toss all of the ingredients before serving!
– If you’re making it for a main, feel free to add other ingredients like red bell peppers, black beans, or tomatoes. Be creative!
– Depending on how much heat you like, you can use more or less jalapeno in the dressing.
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Spicy Swordfish Skewers
Makes about 4 servings (6 smalls skewers or 4 large)
adapted from Ina Garten
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What’s in it:

3 Tablespoons reduced sodium soy sauce
2 Tablespoon peanut or canola oil
1 teaspoon grated lemon zest (from 1 lemon)
2 Tablespoons fresh lemon juice (from 1 lemon)
1 Tablespoon minced fresh ginger root
1 Tablespoon minced garlic (about 2 cloves)
1 Tablespoon dijon mustard
1/2 teaspoon red pepper flakes (optional)
1 1/4- 1 1/2 lb swordfish steak, cut into 1 inch cubes
Salt, Pepper to taste
Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms
6 bamboo skewers, soaked for 30 minutes in water

1. Make the marinade by combining the first 8 ingredients. Add the cubed swordfish and marinate in a plastic bag or sealed container for at least 1 hour (preferably 4-8).
2. Prepare the vegetables by cutting them into pieces as close as possible to size as the swordfish cubes.
3. Preheat your grill or grill pan to medium-high.
4. Make the skewers by alternating veggies and swordfish cubes. Brush the kebabs with some of the remaining marinade and season with salt and pepper as desired.
5. Grill the kebabs for about 2-3 minutes per side, until swordfish is just cooked through and veggies and fish are browned. Serve immediately and enjoy!

Aug 292014
 

I have a lot of things to celebrate/mourn this week:
Labor day weekend! Yay! End of Summer. Boo.
My Birthday! Yay! Getting old and realizing these lines on my forehead are there for good. Boo.
Tiny Peanut Butter-Banana Pretzel Ice Cream Sandwiches that are also healthy! Yay! Nope, no downside to that one.
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The combination of flavors in this recipe simply cannot be beat. Peanut butter and banana on its own is something special. Add some salty pretzels and a dark chocolate drizzle and it’s just a whole new level. Best part about it is that the ice cream is vegan, has a whopping 2 ingredients, and takes about 2 minutes to make without requiring an ice cream maker. As I’ve mentioned approximately a thousand time on this blog, I love mini things (who doesn’t) so making these into tiny ice cream sandwiches using two pretzel thins was and pretty life changing discovery. You can make a big batch to store in the freezer for whenever your sweet too strikes—and believe me, it will strike.
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More good news for the lazy chef—If you can’t handle waiting to make these into mini sandwiches (and I don’t blame you), you can simply make an epic sundae topped with crushed pretzels, peanuts, and chocolate.
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Nutritional Highlights: I know, it’s hard to believe that I’m about to tell you this is healthy, since these pictures look like something a future dietitian should be staying clear of. But, like I mentioned before, this ice cream only has two ingredients- frozen bananas and natural peanut butter (and a splash of soy/almond milk if your blender needs a little help)- but is still super creamy and satisfying. Bananas are packed with potassium, vitamin B6, and fiber and the peanut butter adds protein and healthy, monounsaturated fats. By making these into mini pretzel ice cream sandwiches, it becomes the perfect little bite to satisfy your sweet tooth, because I’ve learned that if you totally deny your sweet tooth, it will lash out and bad things will happen. It’s OK to treat yourself in moderation, and especially with a (mostly) guilt free treat like this one.
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Mini Peanut-Butter & Banana Pretzel Ice Cream Sandwiches
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What’s in it:

For the ice cream:
3 large ripe bananas, cut into chunks and frozen
2 tablespoons natural peanut butter (or almond butter)
Optional: 1 tablespoon of soy or almond milk to make blending easier

For the sandwiches/sundaes:
Pretzel Thins
Roughly chopped peanuts
Dark chocolate, melted for drizzling

How to make it:
1) To make the banana ice cream, combine frozen bananas and peanut butter in a blender or food processor and blend until creamy and fully mixed. If you are having trouble blending, add a splash of soy or almond milk to thin it out slightly. Transfer ice cream to the freezer to firm up (at least an hour if you are making ice cream sandwiches).
2) For the Sundae eaters:
a. Top a few scoops of the banana peanut butter ice cream with broken pretzel thins, peanuts, and drizzle with melted dark chocolate.
b. Top with a banana slice to make it pretty and remind you that it’s really pretty darn healthy!
3) For the Sandwich makers:
a. After your ice cream has set for an hour, set up your sandwich making station. Lay out half of the pretzel thins top down.
b. Top each pretzel with about a tablespoon of ice cream and top with another pretzel thin, this time top up. Put the ice cream sandwiches back in the freezer so there isn’t too much melting.
c. Melt your dark chocolate by microwaving in 30 second intervals, being careful not to burn. I like to add a tiny bit of coconut oil to help it stay smooth.
d. Chop peanuts for topping and set aside.
e. Take the ice cream sandwiches back out of the freezer, quickly drizzle with melted chocolate and top with crushed peanuts. Return to the freezer and enjoy these little guys whenever you want!
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Aug 172014
 

Something terrible happened today. I was walking down the streets of New York City, minding my own business, and something fell from the sky. It was a leaf. But not just any leaf–a brown leaf. I looked up, and spotted a whole tree full of leaves trading their vibrant greens for dull browns. Um, excuse me fall, it is August 17th, you are not welcome yet. In protest, I did the only thing I knew how to do–bought a watermelon, the epitome of summer in my mind. And then I cut it into adorable little cubes and stuffed it with burrata, because why not.
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Other than highlighting this amazing watermelon, the other big plus to this recipe is that it is incredibly easy. Cube the watermelon, dig out a little burrata crevice, fill said crevice with burrata, and top with a tiny bit of lemon zest and a drizzle of balsamic glaze. You can serve it just like that as a classy appetizer, or top mixed greens with the cubes and serve it as a salad.
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Nutritional Highlights: You know that signature bright pink/red “watermelon color”? Well it’s not just pretty, it also is a sign of it’s high lycopene content–an antioxidant that helps reduce inflammation and prevent a number of chronic disease in the body. It is also high in vitamin C and low in calories due to it’s high water content (about 46 calories per cup). Another unusual fact about watermelon is that it has a good amount of citrulline, an amino acid that is converted into arginine in the body (another amino acid). Through a lot of boring sciencey steps, our body produces something called nitric oxide synthase (NOS) which may cause blood vessels to expand, reducing blood pressure. To up the protein/calcium and enjoyment factors of this dish, I added just a tiny bit of burrata to each watermelon cube–you won’t regret it.

And here’s a photo of the whole meal–spicy sriracha-lime grilled shrimp, panko crusted zucchini-corn saute, and of course the watermelon-burrata salad. Not a bad dinner, if I do say so myself.
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Watermelon-Burrata Cubes with Lemon Zest
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What’s in it:

  • 1/2 watermelon, cut into 1-1.5 inch cubes
  • 8 oz burrata (or another soft cheese like goat cheese)
  • zest from one lemon
  • salt and pepper to taste
  • balsamic glaze/reduction

How to make it:
1. Prepare your watermelon by cutting into 1 to 1.5 inch cubes. Using a small spoon or knife, scoop out a small hole in the center of the cube to make it a cup. Be careful not to scoop all the way through to the bottom.
2. Fill each watermelon cube with a small scoop of the soft center of the burrata or goat cheese.
3. Top each cube with a piece or two of lemon zest and sprinkle with salt and pepper.
4. If serving as an appetizer on their own, arrange the cubes on a platter and drizzle with balsamic reduction or glaze. If serving as a salad, arrange cubes on a bed of greens and drizzle with olive oil and balsamic reduction.
5. Enjoy this refreshing summer appetizer/salad while you still can!!
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