Ingredient to Master: Radishes

Screen Shot 2015-04-28 at 8.01.04 PM

^^ Goal: To be drawn to radishes for reasons other than the vibrant pink color

I make a serious effort to try foods that I’m not really crazy about, because I know that it can take multiple exposures to a new food before one begins to acquire a taste for it. And life is just so more enjoyable when you aren’t picking around your plate, and can appreciate the subtle complexities of a varied diet. The current ingredient that I’m learning to love like tolerate is radishes.

Screen Shot 2015-04-28 at 8.02.24 PM

^^ First attempt: Radishes + Buttered Toast (when in doubt, start with butter)

Apparently, I have overestimated the rapid malleability of my taste buds. Because despite my numerous attempts to appreciate the distinctly peppery bite of this gorgeous, spring hued vegetable, I can’t seem to get past a meager acceptance of the flavor.

Screen Shot 2015-04-28 at 8.00.04 PM

^^ Second attempt: Radishes + PB (because PB improves everything)

It’s time to change my approach. Rather than letting the radishes steal the show, I’m seeking out recipes where radishes play more of a supporting role, or have their sharp flavor mellowed through the oven. Below I’ve rounded up a few recipes from across the web (thank you, Pinterest) that look like a good place to start…

Screen Shot 2015-04-28 at 7.38.00 PM

Spring Rotisserie Sandwiches with Radishes, Avocado, and Buttermilk Dressing from Whole Foods Market

Screen Shot 2015-04-28 at 7.39.13 PM

Lentil Tacos with Tomato Radish Salsa from Chez Us

Screen Shot 2015-04-28 at 7.38.55 PM

Watermelon Radish, Cara Cara Orange, and Goat Cheese Salad from Alexandra’s Kitchen

Screen Shot 2015-04-28 at 7.38.36 PM

Radish Toasts with Edamame Spread from Vanilla & Spice

Screen Shot 2015-04-28 at 7.38.19 PM

Roasted Radishes with Rosemary from Olive and Herb

What is your favorite way to enjoy radishes?

– Kelly

Advertisements

Cute Easter lunches and snacks from around the web

Spring has sprung! While it might not look that way in Boston (I wore my snow boots today), winter is over and Easter is just around the corner. To celebrate the arrival of spring, here is a round up of the cutest (healthy) Easter snacks and lunches from around the web.

lisastormsbunnylunch1

Whole grain, please. Image via Lisa Storms

creativefunfood

Image via creative fun food

OLYMPUS DIGITAL CAMERA

Image via papa wow

alisonDeviled-egg-chicks

Image via Alison Artisan

pinterestcup

Image via Pinterest (original source unknown)

russianladybug-sandwiches

Image via Russian Report

Hope you enjoyed this roundup! For more cute spring and Easter food ideas, see my Cute Spring Food Pinterest page. Also, stay tuned for a post on Easter fruit & veggie platters.

– Kelly

Healthy Valentine’s Day Menu

It’s almost that time of year! Instead of spoiling your loved ones with sugary treats that could lead to upset stomachs and dental carries, show them that you care by cooking some extra special, wholesome meals. Here is an entire day’s menu of healthy Valentine’s meals. The images are meant to inspire you, while the accompanying text will guide you through how to keep each meal nutritious. Enjoy!

Breakfast: Heart Shaped Pancakes

Healthy Valentines Breakfast

Image 1 via More Design Please, Image 2 via a pretty cool life

You can get these lovely heart shaped pancakes by using a squeeze bottle, cookie cutters, or even a plastic sandwich baggie with a snipped off corner. Serve with fresh fruit and a protein source (such as Greek yogurt, low fat cottage cheese, or scrambled eggs). Make sure that you are using a whole grain pancake mix, such as one of these below.

Healthy Pancake Mixes

1) Bob’s Red Mill 10 Grain Pancake & Waffle Mix, 2) Kodiak Cakes Frontier Flapjack and Waffle Mix – Whole Wheat Oat and Honey, 3) Hodgson Mill Multigrain Buttermilk Pancake Mix with Milled Flax Seed & Soy

Lunch: LOVELY Sandwiches

Healthy Valentines Lunches

Image via Lisa Storms

The possibilities with this one are endless! I love the balance with the fruits, veggies, and nuts. Just be sure to aim for a whole grain bread.

Snack: Heart Fruit Kabobs

Heart Fruit

Image 1 via Parents.com, Image 2 via Spoonful.com

A great set of cookie cutters goes a long way! Feel free to serve with either low fat or nonfat yogurt or cottage cheese on the side.

Dinner: Chicken Noodle Soup for the SOUL MATE + HEARTS of Palm Salad

Valentines Dinner

Image 1 via Recipe by Photo, Image 2 via Paula Deen

This link has a great tutorial on how to make the heart shaped carrots. For a basic chicken noodle soup recipe, start here. I also like the one in my new Ellie Krieger cookbook. Paula Deen’s Hearts of Palm Salad with strawberries and spinach looks great as is, but hearts of romaine and heart shaped veggies (such as cucumber slices) would also make for a special thematic treat.

Dessert: Healthy Red Velvet Cupcakes

sunday-brunch-46

Image via the Berry

It just wouldn’t be Valentine’s Day without something sweet. I love the look of these X’s and O’s cupcakes. Instead of sugar laden box cake mixes, try this winning Red Velvet Cake recipe from the New York Times, which includes whole grain flour, cherries, apple sauce, and beets, among other healthy ingredients. Also on my list of healthy Valentine’s Day desserts to try is this Chocolate Beet Cake with Beet Cream Cheese Icing, and these Gluten Free + Vegan Red Velvet Brownies.

For more heart shaped food inspiration, check out this page on Pinterest. What will you be making this Valentine’s Day?

– Kelly

Stove top Fig, Banana & Almond Butter Sandwich

This recipe was adapted from this Fig & Banana Almond Butter Panini that I found on Pinterest. I don’t have a panini maker, so I decided to cook my sandwich on the stove top, grilled cheese style. It is like a Peanut Butter & Jelly Sandwich, all grown up.

Stove top Fig & Banana Almond Butter Sandwich

Ingredients

  • 2 slices
    whole grain bread
  • 2 tablespoons
    almond butter
  • 2
    black mission figs
  • 1/2
    banana
  • 1 teaspoon
    butter (or butter substitute)

Cooking Directions

  1. Slice figs lengthwise and discard the stems. Slice the banana half into thin slices (I put the other half of my banana in the fridge to be used on toast tomorrow).
  2. Spread each slice of bread with almond butter. Then, lay the fig slices on one piece of bread, and the banana slices on the other. Once the fruit is evenly distributed, combine the slices to form your sandwich.
  3. Spread 1/2 teaspoon butter (you don’t need much) on the outside of one slice of bread. Lay the sandwich butter side down on a nonstick skillet over medium heat. As the sandwich is cooking, spread 1/2 teaspoon of butter on the top side of the bread.
  4. After a few minutes, once the bottom slice has nicely browned, flip your sandwich to cook the other side. This side will cook quicker. Once your sandwich is nicely browned on both sides, remove from heat, slice, and enjoy! It goes well with a cup of tea or a glass of milk.

Serving Size: 1 Sandwich

Per serving: 515 calories, 22.6g fat (1.7 g saturated), 0mg cholesterol, 476mg sodium, 66g carbohydrates (12g fiber, 23g sugar), 16g protein, 591 mg potassium, 4.8% Vitamin A, 16.5% Vitamin C, 20.5% Calcium, 20.5% iron

*Nutrition Facts were estimated using MyFitnessPal using the ingredients below:

To lighten up the sandwich, you can:

  • Use a lighter bread (mine was 100kcal/slice)
  • Spread on a thinner layer of almond butter
  • Omit the butter/butter substitute
  • Share the other half with a friend 🙂

Shopping Tips:

  • When shopping for nut butters, look for spreads without any added oils or sugars. All my crunchy almond butter contains are almonds and salt!
  • When shopping for bread, choose a bread that is made with whole grain flour, has more fiber than sugar, and is about 80 calories a slice (guess I missed that one this week!)

-Kelly