Farmer’s market recipe of the month: babaghanoush!


This month’s RecipeRedux theme is produce from farmer’s markets or CSAs – my favorite kind!  I work for a farmer in my Columbia Heights neighborhood, and it’s one of my favorite parts of summer.  A place I get to talk about food, obtain beautiful produce, and share samples with people?  Sign me up!  Early on, I tried to provide handouts with my recipes on them, but copies are expensive and paper gets dirty/blows away/requires pre-printing, so I switched to sending out a monthly e-newsletter of all the recipes I sample (you can sign up here!).

This month, I made a tried-and-true favorite: babaghanoush!  It’s basically eggplant dip, and made with the same ingredients as hummus, but the cooked eggplant gives a delicious, silky texture.  Incredibly easy to make, and best served with cucumbers or even endive leaves (veggies on veggies!), this is a go-to for summer entertaining with a Mediterranean twist.  Also great as a spread for sandwiches or wraps! (Be sure to click the blue frog at the bottom to see all the ways Redux members used produce in recipes for some healthy inspiration!)



  • 2 medium eggplants
  • 1 clove minced garlic
  • Juice from 1 lemon
  • 1-2 Tbsp tahini or other mild nut or seed butter
  • Salt to taste
  • 1 tsp cumin
  • 1/4 cup olive oil


Slice the tops off the eggplant and then in half down the long side.  Sprinkle with salt, and grill, roast or microwave until the flesh is soft.  Puree with all remaining ingredients in a blender or food processor.


Microwave almond apple pie (in a mug!)


For this month’s RecipeRedux, the theme is perfect for the first day of summer: pies!  Unfortunately, I’ve been too busy to bake a pie – but I realize others probably want to eat pie, but don’t have time to bake either, so here’s my solution: a mug pie.  Single serving, one whole apple, and a few little extra ingredients will get you from 0 to eating pie in 10 minutes!


  • 1 apple
  • 1/4 cup chopped almonds or pecans
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon cinnamon powder
  • 1 teaspoon sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon cornstarch
  • 1 graham cracker
  • dollop (2 ounces) vanilla greek yogurt


Chop apple in a small dice (skin on!), and toss in a bowl with the nuts, seasonings, sugar, vanilla and cornstarch to coat.  Place in a mug, and cover with a lid or piece of parchment.  Microwave on high for 3 1/2 minutes.  Meanwhile, crumble/smash graham cracker until small crumbs form.  When apple filling is cooked (soft to a fork) in the microwave, sprinkle cracker crumbs over and add yogurt.  Enjoy!


Click the blue frog to see the rest of this month’s healthier pies!

Should you eat egg yolks? (+Strawberry-Banana Meringue Pie)


By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time.

Eggs: the most versatile food…ever?

I’m an egg lover.  I came into dietetics at a time when the anti-egg guidance was finally starting to shift back to the “pro” side, and boy is that a good thing!  The white is almost 100% protein, while the yolk contains the vitamins, minerals, fat, and almost as much protein as the white – so I recommend keeping the yolks whenever possible.  Since eggs can be made in a myriad of ways on their own (I’m a sunny-side up girl, myself) and acts as a binder and protein boost in sweet and savory recipes alike, they could be one of nature’s purest gifts.  (By the way, the eggs we eat are unfertilized, so they would never grow into a baby chick.)

Why choose pasteurized?

Pasteruized eggs are treated to a warm-water bath to kill bacteria inside and on the egg’s surface.  I like to use them especially for populations with weaker immune systems (small children, the elderly, pregnant ladies) when the recipe doesn’t call for a fully cooked egg (like toasted meringue).  No risk of Salmonella!  This video describes the process:

Meringue pies: dessert of the summer!

What’s better in a summer dessert than a light, fluffy, creamy meringue topping?  Elegant to serve, and easy to make, the only problem with most meringue pies is that they’re way. too. sweet.  Makes it hard to enjoy the other flavors!  This pie is much lighter on the sugar, and higher in fiber and protein at the same time (loosely based on this Martha Stewart recipe).  Definitely something fun to try for your next gathering!  Click the blue frog at the bottom to see other sponsored contest entries.


Strawberry-Banana Meringue Pie



  • 1 cup pitted dates
  • 1 cup cashews and/or almonds


  • 1 can (12 oz) evaporated milk
  • 3 Tablespoons sugar
  • 1 ripe banana
  • 1 teaspoon vanilla extract
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 1/2 cup plain greek yogurt


  • 2 cups sliced strawberries
  • 1 lemon’s juice
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 3 Tablespoons sugar


Preheat oven to 300F.  In a food processor, pulse together the dates and nuts until the size of small crumbs.  Press into a pie pan (9″) with a a sheet of waxed paper.  Combine filling ingredients in a blender and puree until smooth.  Pour into pie pan over crust and bake for 25 minutes or until golden brown on top.  Meanwhile, combine strawberries and lemon juice in a bowl and allow to marinate for 10 minutes.  Using a hand or stand mixer, whip the egg whites on a slow speed and add the cream of tartar and sugar one tablespoon at a time.  Increase speed to high and whip until stiff peaks form (~4-5 minutes).  When pie is baked, spread strawberries on top and place meringue in dollops on top.  Using the back of a spoon, create peaks by gently swirling then pulling away.  Preheat broiler and move a tray to the second from top level in the oven.  When hot, place pie underneath and toast for 2-3 minutes, watching closely.  Meringue is done when brown on top.  (Alternatively, use a baking torch to toast.)


DIY Ranch Seasoning


This month’s RecipeRedux theme is “kitchen DIYs” – things that dietitians do themselves instead of buying!  Be sure to click the blue frog at the bottom of the post for everyone’s hacks.

I started blending my own garlic & onion mix years ago to put in greek yogurt as a healthy, easy dip, and I call it my Guilt-Free Ranch.  A few simple spices you probably already have on hand, and you’ve got the beloved Ranch Dressing flavor profile!  This is also a great base to add other dried herbs to – basil, dill, oregano…the great thing about spices is that they are easy to play with and add so much flavor (and even some phytonutrients and vitamins!) for 0 calories.

DIY Ranch Seasoning Base:

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried minced onion
  • 2 tablespoons freeze-dried chives
  • 1 teaspoon salt

Mix ’em up, and put them in an empty spice shaker…OR a ceramic spice cell (which I also make and sell – contact me if you’d like one!)

Pre-workout smoothie


Even the best of intentions need some help sometimes

Ever had one of those days where you scheduled, planned, and looked forward to your workout…until you lost steam an hour before?  Iron will or no, you want to “feel” like exercising – and feel good during the session, too!  On days where I need just a little extra to push me in that direction, I turn to smoothies.  They’re fast to make, fast to eat, and even portable if you have the right cup.

The Daily Burn recently reached out to see if I’d share a smoothie recipe – they’re a health and lifestyle resource site with lots of great articles, tips, and recipes with a beautiful website, so I was excited to be asked!  Here’s my trick: get a carb + protein boost with a hit of caffeine to start my engine.  As they pointed out in this article, caffeine can give your metabolism a little bump up, not to mention make you feel more alert.  The flavors are similar to a mocha latte, but the nutrient profile is way better.  Let me know how you like it!


  • 1 frozen banana
  • 6 ice cubes
  • 1 cup of brewed coffee, chilled (or at least not super hot)
  • 1 tablespoon mint leaves (also shown to help wake you up)
  • 2 tablespoons peanut butter
  • 1/2 cup plain greek yogurt
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla extract

Blend and enjoy!  Makes 2 servings.



The Dietary Guidelines: Stop Complaining, Start Contributing

foot-art-famous-portrait-1Ever feel like “the government” is responsible for all your woes (or at least has a big part in creating them)?  Living in DC, I’m particularly close to the bureaucracy, litigation, and law making that is part of our lives, for better or worse.  And the sphere of nutrition recommendations is no exception: I’ve heard everything form conspiracy theories (“the government wants you to be unhealthy so the pharmaceutical industry makes money!”) to the everyday offhand comment about school lunches.

The primary means of communication about what we should eat (and how school lunches should be structured, and how food manufacturers should formulate food) from the government is communicated by the Dietary Guidelines for Americans, and they’re updated every 5 years.  To keep a very long story short, the Dietary Guidelines (DG’s, I’ll call them) are formed from a two step process:

  1. A committee (the Dietary Guidelines Advisory Committee) reviews all the scientific research on various nutrition topics, and creates an advisory report

  2. The Department of Health & Human Services and the United States Department of Agriculture review the report and make the guidelines

What most people don’t realize is that not only are the recommendations the guidelines are based created by a volunteer (unpaid!) committee of esteemed food & nutrition experts, but there is open public commenting on both stages of guideline creation.

Open.  Meaning you, me, and any other schmo or lobbying entity, for that matter, can give our input and point to reasons or research that back it up.  And there’s already buzz about some of the recommendations that could be made, based on the committee’s report – that cholesterol is no longer a nutrient of concern (my take: we should have been focusing on fiber intake all along to lower blood cholesterol levels) and the highly controversial idea that we should focus more on a plant-based diet and eat less meat, red in particular (my take: not controversial, let’s focus on the plants!).

The report is long, and wordy – but it’s all up for you to read, and the commenting period to the government is open through May 8th at 11:59pm…so I encourage you to exercise your ability to give input!  The commenting page also provides a link to the full report.

Click here to participate.

The message about vegetables we shouldn’t be sending

What’s your favorite commercial?

Let’s be real – I actively try not to watch commercials.  They’re a waste of my time squeezed into something I want to watch, and most of them are pretty dry at best – and misleading at worst.  But there are some that get my attention, for good or bad reasons, and I want to call out a few in the food industry.  Surprisingly – trust me, I can’t believe I’m going to say this – some companies selling healthier foods are doing a worse job!

Two examples: the one below from Progresso and this one from Bush’s.  Vegetable soup and beans – both companies sell products I don’t buy often, but on the spectrum of prepared foods, aren’t too bad.  But the message they’re sending in these commericals: veggies need to be “snuck” in for kids to eat them.  Take a look and see what I’m saying (if you haven’t already been bombarded by these!).

Then we have this: it’s a McDonald’s commercial.  I’m going to be honest, I can’t remember the last time I had their food (my fast-food splurge of choice is a twice-annual Arby’s trip with the works), and of course this is a blatant attempt to position themselves as a healthy option…but the fruit and veggies are prominent, and being cheerfully enjoyed by kids.  That’s a message that should be reinforced!

What are the best commercials you’ve seen?  The ones that irk you most?