Welcome to The Foodie Dietitian!

Oh em gee. I’m uber excited right now to launch what has been a true labor of love over the last oh, I don’t know, 7 months or so. I’m also kind of nervous (but like the good nervous when you know something amazing is about to happen) because it’s always a little scary to redefine yourself and then share it with the world. Helloooooo, my friend, vulnerability.

To all my friends and fans of Peace, Love, and Food, thank you for being so loyal over the last 4.5 years, and I hope you’ll find the new design and format of the blog to be a welcome change. Although the look and feel of the site may be different, the values and mission behind this blog ain’t changing in the slightest.

You see, I started PLF because I wanted to “inspire a peace of mind around what people eat and a love for…

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Honey Whiskey Roasted Pecans

One of my favorite Julia Child’s quotes is “I enjoy cooking with wine – sometimes I even put it in the food I’m cooking.” So, I was all liquored up over this month’s spirited Recipe Redux theme: cooking with booze!

I try to always have a bottle of dry white wine in the fridge to add to sauces for pasta dishes. White wine, shallots, olive oil, lemon, reserved pasta water, and you’re done!

When I saw the challenge this month to make a healthy spirited recipe, my mind automatically zeroed in on this bottle of Jack Daniel’s Tennessee Honey Whiskey that Steve got for Christmas last year (along with the 5 other bottles of whiskey he got last year – can you guess what his drink of choice is?). Well, actually, first my mind went to something with Bloody Mary’s, but that’s pretty much always where my mind goes first…

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Curry Roasted Baby Carrots

Have you ever purchased a vegetable because it looked so gosh darn cute? Yes, I said cute in reference to vegetables. Is it obvious by now that I look at my produce with love and adoration? If it’s fresh, local, and sitting at my favorite farmer’s market, how can I not?

It’s kind of like how I sometimes purchase bottles of wine solely based on the label. Cool label? Must be good. Same with the baby carrots I recently picked up at the farmer’s market. They looked adorably tiny and all baby-like so I thought, these are cute. Must taste good.

Sometimes we overcomplicate our food purchasing decision making. I like to keep it simple.

So, the cute baby carrots were purchased and I decided to roast them for Steve and I and served them with salmon and brown rice. I simply roasted them in the oven with EVOO, cinnamon, salt, and pepper….

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Welch’s 100% Fruit Juice Giveaway!

In the summer, summer, summertime, I especially enjoy breaking out of my plain ol’ water for hydration rut and shaking things up a bit (sometimes quite literally in fact). I drink sparkling water all year round (guess what’s on the Christmas list this year? Soda Stream, I’m looking at you) and tend to add a squeeze o’ lemon or lime, or lately the tops of strawberries for a spa-like refreshing beverage.

I also love adding splashes of lemonade, iced tea, or 100% juice to sparkling (or even still) water. I typically recommend limiting fruit juice consumption to no more than 4oz per day and pumping up the volume by diluting with water or sparkling/seltzer!

Now, Welch’s is a fruit juice brand that I can stand behind. They do the research (more than a decade’s worth, in fact). They seek expertise from health experts like registered dietitians. And they’re based not too far…

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Balsamic Roasted Strawberry Shortcake

Have you ever had one of those recipes that makes you stop dead in your tracks and ask yourself “how have I been missing out on this my whole life?” I had one of those moments Sunday evening after an earlier afternoon trip to the Farmer’s Market. I was with my fellow RD friend Jessi and we were drooling over the sweetest fresh strawberries. We obviously had no other choice but to buy 2 quarts each.

I told her I’d been wanting to make strawberry shortcake but was in the mood to put a slightly different spin on it. She gave me the “why would you want to change a good thing” schpeal followed by the “you could always roast the strawberries” suggestion.

Roasting strawberries? I roast vegetables all the time but I was skeptical to place a delicious summer fruit in the oven to cook. It seemed counterintuitive to me….

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Tomato Mozzarella Salad with Garlic Scape Pesto

This week, I found myself at the farmer’s market, not once, but twice! Like, in the matter of two days. I seriously can’t help myself though. If you’ve ever been to a farmer’s market, hopefully you can relate to the pure joy I feel while casually strolling through. They just make me feel so gosh darn elated! If you have never been, get goin’! Check out my top reasons for eating locally here and find your closest farmer’s market here.

I love seeing the dirt on the fresh produce, chatting with the friendly local farmers, and trying new foods! I’m always spotting produce that I’ve never cooked with before. The year we had a CSA it was produce like kohlrabi, watercress, and pea shoots that made their debut in my kitchen. This past Tuesday, a couple new things caught my eye.

Like these freakin’ adorable baby carrots. How could I resist?


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Thai Farm Cooking School and Recipe for Papaya Salad

While in Chiang Mai (northern Thailand), I had the pleasure of taking a Thai cooking class at Thai Farm Cooking School. Definitely one of the highlights of the trip! The cooking class took place on an organic farm where they source all of the produce and herbs that we used in our dishes. We started the day off by getting a tour of the farm and talking about all the different staples for Thai cooking.

Like thai basil…


galanagal (thai ginger) and tumeric…

After touring the farm, we got down to business in the kitchen.

And made, hands down, the best Thai food I had the ENTIRE trip.

Tom Yam Soup

Vegetable and Cashew Stir Fry

Tofu Pad Thai

Pumpkin in Coconut Milk

We started the meal off with some papaya salad that they made for us ahead of time. You can read me raving about papaya salad here. And enjoy the…

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