What I Ate Wednesday #150

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I can’t believe today is my 150th What I Ate Wednesday post. What’s especially crazy about that is I don’t think I missed many—if any weeks. Out of 150.  And neither has the lovely host, Jenn of Peas & Crayons. I love that one blogger was of getting a look at what she was eating turned into a fun weekly link party. If you want to see more WIAW from other bloggers, take a little visit on over there. 

It’s kind of amazing how much has changed since Week One, back on April 14th, 2011 (yes, I had to go look back in the archives—I’m terrible at remembering dates). Here’s what my day of meals and snacks looked like: Read the rest of this entry »

Alone in the Kitchen

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Sometimes I joke about publishing a cookbook of foods I make and love but would never have the balls to serve up to another human without first letting them know what they were getting into. And obtaining said fellow human’s permission, of course. However, the market’s not exactly hurting for anecdotes on solo cooking and dining behavior. Alone in the Kitchen with an Eggplant covers that territory so well. If you haven’t read this book, I’d highly recommend checking it out. Reading it a few years ago was a nice revelation that I’m not the only mad scientist out there.

savory oatmeal with tahiniThat said, l fully support the notion that savory oatmeal should become a more mainstream thing. Yesterday I enjoyed a bowl of it topped with roasted veggies, caramelized onions, tahini, and goat cheese.

Don’t knock it ’til you’ve tried it…Aside from being delicious (in my humble opinion), it’s a great way to get in some veggies first thing.

What’s the weirdest thing you eat but would be hesitant to serve to someone else? 

Plum-Tahini Oatmeal

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plum tahini oatsGood morning! How’s your week so far? After spending yesterday working on a writing project, catching up on laundry, and taking care of some other day-to-day things, I’m heading into the hospital for a few hours to finish up some training and then heading out to NJ to give a presentation on nutrition and skin health as part of a fun fitness event! Typical of me, I’m more nervous about what to wear than about the presentation itself—I’m of those weirdos who likes speaking in front of big groups, even though I do blush if called on in cooking classes and the like.

Lately, I’ve really been digging plum oatmeal topped with tahini and honey. In the past year, this has become one of those breakfasts that I make so often, I kind of assumed I had written a recipe post. Not so, apparently. Let’s remedy that.


  • 1 cup water
  • 1/3 cup rolled oats
  • 1 tbsp ground flax
  • 1 plum, sliced and chopped into small pieces
  • a few raisins (optional)
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1 4 tsp cinnamon
  • 1/4 c liquid egg whites or 1 egg (optional)
  • 1/2 tbsp tahini
  • 1/4 – 1/2 tsp honey (or bee pollen)


  1. Bring water to a boil. Stir in oats, flax, plum, raisins and spices. Lower heat.
  2. Cook ~5 minutes, stirring occasionally to prevent sticking.
  3. When water is almost all absorbed, add the egg whites, if using, and whisk 2-3 minutes.
  4. Cover pot with a lid for ~5 minutes.
  5. Enjoy hot and topped with tahini and honey or bee pollen.

What’s one of your favorite breakfasts? 

Gluten-Free Ginger Molasses Chex Mix

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GlutenFree ChexWhen the folks at General Mills sent me some of their Gluten-Free Chex cereals to try*, I tried to put myself in the shoes of someone struggling with gluten intolerance who just wants to have a freaking bowl of brand-name cereal like the other kids in school (hello, imaginary inner child). I wouldn’t recommend eating boxed cereal every day, but when the craving hits, it’s good to have an approachable option for those with food allergies and intolerances.

Though I’d love to think everyone wants to go for the high-fiber, low-sugar cereals that have a better chance of keeping them satisfied on fewer additives, I do have to acknowledge that many would much rather reach for a colorful box from a mainstream brand.

I know the Super Bowl is over, but I thought it would be fun to try a few Chex Mix recipes. Inspired by this recipe from the General Mills website, I set out to make a healthier version using ingredients I had at home. I was also maybe trying to use up some blackstrap molasses that was in the back of the cabinet. Feel free to use a lighter molasses if preferred, but I kind of like the dark, earthy taste of this stuff. It’s also happens to be a great source of iron, calcium, and potassium.Ginger Molasses Chex Mix

This recipe makes about 6 1/2-cup servings, but you can easily double it.


  • 3 cups Rice or Cinnamon Chex
  • 2 tbsp coconut oil, butter, or margarine
  • 1 tbsp molasses
  • 2 tbsp brown sugar, stevia, or other sweetener of choice
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ c raisins, chopped dates, or crystallized ginger
  • Optional: 2 tbsp slices almonds, walnut crumbles, or pecans


  1. In a large, microwaveable bowl, mix cereal and nuts (if using). Line a cookie sheet with waxed paper or foil.
  2. In a microwaveable measuring cup, microwave coconut oil/butter/margarine until melted. Stir in brown sugar, molasses, and spices. Microwave, uncovered, on High until the mixture boils (~30-60 seconds). Stir. Pour over cereal and mix well to coat evenly.
  3. Microwave on High ~3-4 minutes or until the cereal just begins to brown. Make sure to stir and scrape the bowl every minute.  Mix in dried fruit. Spread on the covered cookie sheet to cool (~5 minutes).
  4. Store in an airtight container.

*Disclaimer: Though these products were provided to me by General Mills, I was not required to post a review. These thoughts—both positive and negative—are my own.

What’s your favorite cereal? 

Easy Winter Breakfast

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Good morning. Hope you all are staying nice and warm. What’s on the menu for breakfast? Though I’ve got some oatmeal at my desk (same as it ever was), I’m sort of wishing it was this concoction I enjoyed over the weekend:brown rice and egg whites

Once upon a time, I thought breakfast came in a brown paper packet that you added hot water to. Learning how to make basic rolled oats at the ripe old age of 23 was kind of a game-changer. Since then, things have only gotten better—and weirder.

Of course, I know there are plenty of you out there who are, like, eggs & rice, nbd, Jess. But when you add caramelized onion, kale, and goat cheese to said eggs (or egg whties) and rice, it really makes the morning meal that much more special. That’s a lot of “m”s, huh?

This isn’t so much a recipe as an idea of a recipe—a delicious, nutritious sketch, if you will. All you need for this is some cooked brown rice, some kind of protein like cooked eggs or egg whites, and whatever cooked veggies your little heart desires. Next time I’m throwing in some mushrooms because this umami tooth is not f***ing around. Just please don’t forget the onions!

What’s your favorite breakfast of late? 

What I Ate Wednesday #145

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cab viewGood morning and Happy What I Ate Wednesday. It’s also a full moon day. Anyone else ever feel more tired the week of a full moon? Just the other day I was talking to someone about how I’m up like a f***ing shot every morning, but go figure, Monday morning, I totally thought my second alarm clock was a dream, and 7:30 a.m. found me in a cab heading to work. The universe was obviously laughing at me. 

I then proceeded to show up for a meeting that wasn’t scheduled until Tuesday. I’m shocked I managed to stay awake, much less get any real work done. Yet somehow…

Anyway, I thought we’d backtrack a little to Sunday this week, which was spent cleaning and hanging with friends at a cookie exchange party (where the hosts surprised us all by announcing they’re getting married!). As always, many thanks to the lovely Jenn of Peas & Crayons for hosting the weekly link party—hop on over there to see more WIAW from other bloggers!

  • Breakfast: Savory oats with zucchini and spinach cooked in, later topped with tahini (recycled pic)
  • Lunch: Big salad with pulled quicken, goat cheese, and balsamic; toast with hummus and roasted eggplant
  • Dinner: Chickpeas, kale, and mushrooms in a spicy tomato sauce (similar to this recipe—perhaps I’ll post a new recipe soon)
  • Snacks: Greek yogurt with fig preserves & cereal, bites of a few cookies at the party; an after-dinner chocolate treat from my friend Surkhab; sliced banana with non-fat ricotta before bed

Do you get tired during the full moon? What’s your favorite cookie? 

Breakfast Snobbery

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There are some things I like to think it’s okay to be a snob about. Like wine. And teeth—Call me shallow, but I could never date a man with Austin Powers-esque not-so-pearly-whites. Another big one is breakfast. As a dietitian, it’s basically my job to encourage people to put some fuel in the tank within a few hours of waking. I will never understand not wanting to eat in the morning, and I have little sympathy for “too busy/not enough time.” Sorry I’m not sorry. Though Mr. “Cigarette and a Coffee” is only hurting himself, how about growing the f up and taking some interest in your longevity, sir?

General Mills recently sent me a few samples of some new products to try out—no review required, just a little edible FYI. A few of the products, which I’ll likely post about soon, were fairly healthy (my co-workers really liked a new cranberry almond Nature Valley granola with added protein). However, there was one product that had me scratching my head a little:


Though I do like that these contain real-food ingredients like rice, quinoa, and oats, do we really need the artificial food coloring in the strawberry drink? Sugar also happens to be the third (of many) ingredients in each flavor, which doesn’t exactly scream “get up and stay up.” I know that adding some fiber can help temper the blood sugar spike, but 15 grams is still quite a lot of sugar to start your day with. Not that this isn’t a typical American amount, of course. I guess looking at a product that gets quite a bit right, I wanted to see it go all the way .BFAST nutrition

That said, I can understand the appeal of a product like this for busy parents who’d rather see their picky kids drink this on their way to school than go without a morning meal. Perhaps it could also make a good alternative to pricey oral supplements like Ensure and Boost for elderly and/or sick people who do better with liquid sources of nutrition.

However, when it comes to grown-ass healthy adults, I’m a big believer that one always has time for a real breakfast, even on the run. Feeding yourself doesn’t have to be a lengthy, elaborate affair. Here are a few lightning-quick breakfast ideas:

  • Avocado or nut butter on toast
  • Greek yogurt with cereal or fruit on top
  • A handful of nuts and a piece of fruit
  • A hard-boiled egg (easy to make ahead of time)
  • Overnight oats (to-go container-friendly)
  • Actual cereal and milk
  • Skim latte and a piece of fruit

What are some of your favorite quick breakfasts?