I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Friday, April 22, 2016

Heavenly Grilled Sweet Potatoes

These lovely potatoes were too delicious. If you are like me, you are always looking for new ways to enjoy sweet potatoes. Here's my recipe:

Potato Prep:
2 Sweet Potatoes
Olive Oil

Brown Sugar


Pierce the potatoes with a fork, and microwave under the "Potato" setting until soft. Slice into 1" pieces and brush both sides with olive oil and salt.

For the glaze, melt all of the ingredients together in the microwave.

Place the potato slices onto the grill over indirect heat and cook until potatoes show grill marks on the one side. Flip and brush glaze on the marked side. Once grill marks appear on the second side, flip and brush with glaze. Continue cooking until caramelized.


Friday, September 4, 2015

Back from a long hiatis...

Hi Folks! A lot has happened in my life over the last year. I now work for a manufacturing company that makes processed food as a R & D Developer and Nutritional Regulatory Specialist. I've learned a lot about how the industry operates and as a result, have more knowledge and insight to share with you.

Stay tuned for more honest info and delectable recipes.


Thursday, August 21, 2014

Easy, Breezy, Beautiful Garden Snack

Lemon Cucumber Tea Sandwiches 

2 slices of rye bread, lightly toasted
1 T creme fresh
1 t fresh dill, chopped
1 cucumber, sliced and halved 
Salt & Pepper TT

Wednesday, August 13, 2014

Lovely Vegan Pasta Salad


8 oz. quinoa & brown rice noodles, cooked
2 T olive oil
2 portobello mushrooms, diced
2 cloves garlic, smashed
1/4 cup white wine
1 zucchini chopped
1/2 t. red pepper flakes
1 can white beans, rinsed (see here for cooking instructions for dried beans)
1/4 cup olives
4 T fresh sage, shredded
salt & pepper to taste
1 T truffle oil

1. Sauté the mushrooms and garlic in the olive oil over medium heat for 5 minutes.
2. Add the wine and cook until almost dry.
3. Add the zucchini and red pepper flakes and continue to cook until the zucchini is tender.
4. Add the beans, olives, sage, and seasoning and cook until warm.
5. Toss with the noodles and drizzle with the truffle oil just prior to serving.

Monday, July 15, 2013

Cool Nutrition Calculator

 Today I made a nice kale, blackberry, banana, and aloe juice smoothie. I visited about.com's calorie count and nutrition label maker, and was able to analyze the nutritional content of my breakfast.

With a few minor adjustments, I was able to create the above nutritional label. All I had to do was enter the amounts of the ingredients below:

I like this calculator because it's fast and easy. I didn't have to pull up ingredients through a database like some of the other nutritional calculators out there. Want to analyze your own recipes? Click here to go to the website.

Thursday, June 6, 2013

Seitan Fajitas

Seitan a.k.a. wheat gluten, is made by soaking wheat flour in water and rinsing the starchy portion of the wheat away while isolating the gluten. Gluten is the main protein of wheat. Seitan's origins are traced back to China, and it's frequently used in food prepared for Buddhist. Here is the recipe courtesy of the Wellness Chef, and my vegetarian cuisine instructor  Eric Stein:

1 cup wheat gluten flour
2 cups water
1tsp Coriander
1 tsp Cumin
Salt & Pepper tt

Mix together the wheat gluten and water. This can be done by hand with a thin wooden spoon, or in a Kitchenaid stand mixer with the dough hook attachment. Continue to mix until the dough forms a mass. Then at this point add the spices (the sky is the limit!) This is what it will look like:

Take the dough and wrap it tightly in plastic or foil, and place it into a steamer:

Cover and steam for at least 1 hour. The color will vary depending on what type of spices are incorporated.

  Once cool, slice thinly.

Than saute until golden brown.
Cut into fajita shaped strips and add your favorite toppings like peppers and onions for a delicious, protein filled vegan or vegetarian dish that even meat eaters will enjoy.

Sunday, May 26, 2013

Red, Red Tomatoes

Be still, my beating heart... I found these lovely tomatoes at the Grand Haven Farmer's Market in Michigan. Brimming with lycopene which contains antioxidant properties, these gems are brought to you by Visser Family Farms in Zeeland.

Sunday, May 19, 2013

Cheese? Yes Please!

Wisconsin you've come a long way baby. I just tried these two cheeses that I purchased from the Green City Market last Saturday. Brunkow Cheese of Wisconsin produces Avondale Truckle and Little Darling under the Lafayette Creamery Label. According to the GC website, this year’s artisanal cheeses are made with milk from a single herd of 100% grass-fed Jordandal Farm's Jersey cows.

Happy Cows + Artisanal Cheesemakers = Deliciousness!

Sunday, May 5, 2013

Green City Featurette - The Honest Meal Project

Chef Dana Cox-Lipe

There's a newbie at the market and she's cookin' it up! Chef Dana Cox-Lipe with The Honest Meal Project was selling some honestly killer salads, but she's also unveiled her brilliantly new CSA concept "Honest Puree "CSA". The purees are made the night before the market with the freshest and most seasonal produce. They are great for soups, sauces, salad dressings and get this BABY FOOD! How awesome. We purchased two different versions:

Carrot & Potato Spinach
I'm thinking about getting crafty and maybe using the potato spinach puree to make some gnocchi's. I'll post the recipe once I get it down!

Dogs of the Farmer's Market

It was so nice to see everyone yesterday at the season opening of the outdoor Green City Farmer's Market. Even the puppies were happy to see each other!