and she baked

03.01.11

{Thank you for all of the sweet feedback on my first video! I was a little nervous, but I’ve got some practicing to do so you’ll be seeing a few more in the future!}

This last weekend marked a first for A Nutritionist Eats.

I baked.

Vegan, Whole Spelt Raspberry Scones

And I baked.

Vegan, Gluten-Free Apple Cinnamon Muffins

And I baked some more.

Vegan, Gluten-Free Lemon Blueberry Streusel

My kitchen has never seen so much gluten-free, whole grain flour in a 48 hour period.

It all started with an email from the Minneapolis Library, letting me know that the Babycakes cookbook that I had reserved was ready to be picked up.

Then came the tough part. What to make? Which obviously was a hard decision as I wrote out a rather long shopping list, paid a small fortune for brown rice flour, spelt flour, garbanzo & fava bean flour, agave, coconut oil and a mound of various gums and baked my little heart out.

But it was a lot of fun, and definitely worth all of those dirty dishes. :) I think I know just what I’ll be doing this weekend…

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thai guacamole

I’ve written about the importance of football food before. (And let’s be real, the food is the only thing I’m interested in during a game ) But whether or not you are paying attention to the game, there’s no question that good football food is definitely important. Right Janetha? One thing that I like to

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sadsandwich

picky lunches

I am admittedly picky about my lunch selections. I like them to be: Preferably vegan or vegetarian Full of vegetables But not frozen vegetables as they are never as good heated, cooled and then microwaved Heatable in a microwave Preferably warm in the winter, not in the summer Must be full of protein and good

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in my cupboard: black bean pasta

Last week I shared a recipe with you for black bean pasta with chorizo & peppers. Turns out this black bean pasta gem that I picked up on a weekend when I was visiting my parents is pretty hard to track down, but a lot of you were interested in where you could find it.

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miso soup

My favorite part of going out for sushi is the miso soup. Sure, I love Rainbow Rolls and my favorite Spicy Tuna Roll, but I really love starting my meal with miso soup. The warm, salty broth meets your lips with the cool, smooth porcelain spoon.  Slurp away, you don’t even need the sushi! Miso

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thanksgiving 2010: sauteed kale

It might not be the most popular thanksgiving side dish, but it just might be mine and it sure was a popular one at our annual Thanksgiving party last weekend. I honestly didn’t expect it to be a huge hit, but I knew that myself (and some others) would appreciate some green food alongside the

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in my cupboard: brown rice noodles

With my recent interest (ok, borderline obsession) with all things Asian, rice noodles keep showing up in my meals. Whether it’s in pho or a bed for curry, I’m loving all things rice noodles. Imagine my surprise when I recently found Brown Rice Noodles! I was beyond thrilled (as only a Nutritionist could be) and immediately

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