and she baked


{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…


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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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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