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Crunchy Radish

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Jack's Eats: first bites, baby-led feeding, and gear

August 22, 2018 Miranda Hammer
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Jack had his first tastes of solids at 5 1/2 months. It was smashed avocado, and the excitement on my end was not as well received by Jack. We got him comfortable with his chair (the Stokke Tripp Trapp), put on his bib, (happy healthy parent bib) showed him the whole avocado, mashed it with a fork, and offered it to him with a spoon (the numnum gootensil has been our go-to). His reaction was as if he had tasted something very sour. It was, after all, the first that time Jack had tasted real food with texture and flavor. Since that point, feeding Jack has been filled with tons of laughs, some stress, and lots and lots of clean up.

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Tags baby led feeding, Jack, baby food, finger foods
16 Comments

emotional and mental hurdles, resuming workouts, and "what's for dinner" aka new mom life

April 25, 2018 Miranda Hammer
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Despite being 6 months in, I still feel very much like a new mom. Nothing compares to the learning curve of motherhood. You quickly go from feeling overwhelmed by new tasks such as breastfeeding, changing a diaper, giving a bath, to having them be commonplace and completely ritualistic. I remember having a complete meltdown in the wee early days during bath time and feeling scared and overwhelmed by it all. Currently, Jack is still trying to decide whether he enjoys the bath or just tolerates it, but at least I know that I am a pro at bathing him. From what I've already learned and experienced, the moment that you think you've  "got this," your baby changes and you have to regroup. Although I may never feel totally confident in knowing what I am doing,  I am happy to share my insights, ranging from emotional and mental hurdles to how we currently navigate meals. Hopefully, I can offer up some ideas and connect with new moms dealing with similar emotional experiences.

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Tags mom life, jack, motherhood
2 Comments

breastfeeding: my thoughts and experiences so far....

March 10, 2018 Miranda Hammer
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Before I was on the "other side" of things, I never realized how consuming breastfeeding is. I always knew that it was something that I hoped to be able to do for the nutritional, immunological, psychological, and environmental benefits. After experiencing the mammoth commitment that breastfeeding is, I understand why many mothers choose to stop before going back to work or decide not to do it at all. I am also fully aware of the many people who would like to be able to and because of certain factors do not have the option. The only way to adequately describe the first three months of breastfeeding is exhausting. At times I would feel completely tethered to Jack and that my days were just spent feeding him. In the "early days", i.e. the first three months, I used an app that allowed me to keep track of Jack's naps and feedings. After 48 hours of recording, I almost had a breakdown when I saw how many hours I had spent breastfeeding. Now at 4 months in, I wish that I had been kinder to myself and to have viewed those early months as a time to heal my body while providing Jack with all the nourishment and  the emotional and physical closeness that he needed.

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Tags motherhood, breastfeeding, new mom, baby, Jack
9 Comments

my pregnancy: cravings, aversions, workouts, and self care

February 22, 2018 Miranda Hammer
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I haven't talked much about my pregnancy or my new life with baby Jack, but I am excited to share now! I have felt extremely fortunate that I have had a delicate landing into the world of motherhood, but my journey had a rough start. I had three miscarriages which were attributed to pure bad luck - really, really, bad luck. During the rollercoaster of pregnancies, I experienced extreme lows and tentative highs and was very cautious about sharing my news and allowing myself to embrace my pregnancy. Therapy, family, friends, and my four legged fur baby all helped me get through it. Now that Jack is here and healthy, I am excited to start sharing my thoughts and preferences about my journey. Everyone's experience is unique, this is what worked for me. I also am aware that I work for myself and had the luxury of setting my own hours, cooking and meal prepping, and was able to workout often and focus to on self care. 

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Tags Pregnancy, Birth, Jack, healthy pregnancy, vegetarian, fit pregnancy
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radish recs: how to build a plant-based pantry

February 15, 2018 Miranda Hammer

Properly setting yourself up for success is step one to optimizing a plant-based lifestyle. Your pantry is the backbone to cooking and eating in a health-focused yet flavorful manner. Creating a pantry that lends itself well to a plant-based diet is easy but may be costly at first, so go slow. A cost-effective tip would be to shop in the bulk bins of a health food store that has a high rotation. Or order in bulk from a reputable online distributor. The goal is to make meal and snack composition nourishing and easy. A plant-based pantry is geared toward dried, nonperishable items with the intention of combining the items with fresh whole produce.

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Tags Plant-based, Pantry, Radsh Recs
4 Comments

my morning routine

April 24, 2017 Miranda Hammer
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Working for myself has all the perks, but it also comes with the need for the essential skills of accountability and prioritization - both of which are challenging to maintain. Having a daily routine, rituals, and a balance of rigidity and flexibility has allowed me to become more and more productive and happy being my own boss. My morning routine is a huge component to starting my day off on a healthy and happy foot. Read ahead to hear how I begin my day.

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Tags my morning routine
3 Comments

how to save money + time while you grocery shop

February 19, 2017 Miranda Hammer

Did you start 2017 with lofty healthy eating goals, yet find yourself struggling to maintain a balanced and nutritious lifestyle? Healthy eating and cooking is easy as long as you take the time to set yourself up for success. Small, simple, sustainable modifications are the key to long term change.

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Radish Recs: NYC

February 15, 2017 Miranda Hammer

As a born and bred New Yorker, I can confidently say that I have a strong understanding of the dining scene in New York City. I have acquired a balanced palate that can appreciate both fine dining establishments as well as rustic and simple cafes and dives that pepper the boroughs. This is an evolving list that will continue to expand exponentially as I continue my ever-growing appreciation of the New York City restaurant scene. Not everything listed is super “crunchy” and healthy; as I do enjoy dining out, even if it does not have health and wellness in mind.

Having worked as a hostess, bartender, and server for over five years in my somewhat formative period, I have acquired an innate understanding of how well-oiled restaurants run. I appreciate the attention to detail from the moment you enter to the time that you leave, the synchronicity of staff, the knowledge of a server, and the coordination from kitchen to table.

Check out my Radish Recs: NYC

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crunchy radish holiday gift guide

December 7, 2016 Miranda Hammer

The time for gifting and giving is here! What better way to show someone you love them then with a thoughtful and personalized gift or donation! Here is the annual crunchy radish holiday gift guide.

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five ways to keep calm during the holiday season

November 10, 2016 Miranda Hammer

Holiday madness is just getting started! Whether you are hosting your family for a festive meal, traveling, or just trying to manage the tidal wave of hustle and bustle that seems to peak in November and December, this time of the year can be stressful. Despite all the good eats and holiday cheer, finding time to unwind and keep sane is essential. Here are five tips to help you keep calm during the holiday season. 

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Tags Tea, Lifestyle, relax, Holiday
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Miranda Hammer,

 MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

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50/50 breakfast situation. Local @shewolfbakery sesame wheat and greenmarket egg with unseasonal but delicious slow roasted tomatoes, avocado, and @traderjoes everything bagel spice.
Happy Valentine’s Day! Start your day with a Love Yourself Smoothie. You deserve it! 
Serves 2
1 1/2 cups frozen dark cherries 
1/2 frozen banana
a handful of spinach
1 1/2 cups unsweetened almond milk (I use @malkorganics) 
1/2 cup coconut water 
1/4 cup plain yogurt (I use @siggisdairy)
1 tsp @navitasorganics goji powder
1 tbsp hemp seeds
1 tbsp chia seeds
Dash of cinnamon 
Blend until smooth in a high speed blender. I topped my smoothie with a little @purely_elizabeth chocolate strawberry granola and dehydrated strawberries. Treat yourself to some self love today!!! 😘😘😘
Ask and you shall receive! Easy Saffron Chicken with Herbed Couscous recipe from my pal @yasminnozari . This is a super simple weeknight dish full of flavor and vibrant colors - perfect for your hump day! See it come together in my Saffron chicken highlight. Add mushrooms or cauliflower for some extra veg or serve with a simple arugula salad. 
Saffron chicken with herbed couscous 
Serves 4

1 tablespoon olive oil
2 yellow onions thinly sliced 
8 organic skinless boneless chicken thighs 
1 teaspoon turmeric
Heavy pinch/ 1 teaspoon saffron ground in a motar and pestal 
2 cups bone broth/vegetable or chicken stock
Salt and pepper

1 1/4 cups couscous 
1/2 chopped herbs - dill, parsley, cilantro 
1/2 cup toasted slivered almonds
1/4 cup raisins, soaked in warm water for 5 minutes and drained 
2 tablespoons white balsamic vinegar or lemon juice 
Splash of olive oil 
In a large Dutch oven warm the olive oil over medium heat. Add the onions, pinch salt and pepper and sauté until onions are caramelized. About 15 minutes. Add the turmeric and saffron and toast for 30 seconds. Salt and pepper both sides of the chicken thighs and add to the pot. Sear both sides of chicken, if possible (pot may be too full). Cover chicken with broth, bring to boil, and let simmer partially covered for at least an hour, allowing broth to reduce and chicken to tenderize. Chicken should be very tender and shred easily. 
For the couscous - while the chicken cooks prepare the couscous. Rinse 1 1/4 cups couscous and place in a large bowl. Pour 1 1/2 cups boiling water and a pinch of salt over couscous and stir. Cover with a plate for 5 minutes. Remove plate and fluff couscous with a fork. Add herbs, soaked and drained raisins, most of the almonds, vinegar, and a drizzle of olive oil. Fluff again. To serve, place couscous in a bowl, top with chicken and sauce, finish with additional almonds and fresh herbs.
Last kid standing at the playground tonight.
Did someone order the romance package? I am all for dining out on special occasions but, after years of slinging over-priced prix fixe menus during my restaurant days, I relish the opportunity to cook Valentine's dinner at home. Spending time with your special person in the kitchen is the perfect opportunity to connect. Source a few unique ingredients, grab a nice bottle of wine, light some candles, put on some tunes, and you're in business. 
The key to a romantic dinner at home is to keep things simple. You don't want to be too overambitious and make things stressful or complex. You also don't want to spend hours working away and end up too tired to enjoy a leisurely meal, unable to savor the fruits of your labor. If your partner is not too handy in the kitchen, give them simple tasks that are fail-safe, such as making sure drinks are flowing, vegetables are peeled and prepped, and salad greens are washed and well dried. If you are looking for a simple pasta entree consider this beet fusilli tossed with garlic, caramelized onions, chili flakes, Swiss chard and homemade breadcrumbs. Recipe in comments below.
Came back from barre to the perfect breakfast situation made by @a_shear. @sietefoods almond flour tortilla, cheesy scramble, spinach, avocado, and a hearty “splash” of @sietefoods hot sauce. Have a lovely weekend!
Sick of chili? Hopefully not! Recipe for a meatless Monday sweet potato and bean chili coming your way. This chili is simple, extremely flavor, and even Jack was a big fan of the sweet potatoes. Top with avocado, sour cream (or not), pickled jalapeño, radish, red cabbage, and you’ve got a delicious one pot meal. See it come together in my chili highlight and catch the recipe below. Inspired by @cookieandkate 
Sweet potato bean chili 
2tbsps olive oil
1 tbsp chili powder
1 tsp cumin 
1 tsp smoked paprika 
1/2 tsp cinnamon 
1 tbsp tomato paste 
1 onion, chopped
4 cloves garlic, thinly sliced 
1 sweet potato, diced 
1 green bell pepper, diced 
1 red bell pepper, diced 
1/2 tsp salt 
black pepper 
1 can black beans, drained 
1 can kidney beans, drained 
1 18oz jar diced tomatoes, I use @jovialfoods 
2 cups vegetable or chicken broth, I use @brodo 
toppings: avocado, sour cream, pickled jalapeño, cheddar cheese, sliced radish, sliced red cabbage

Warm two tbsps olive oil in a large pot over medium heat. Add the chili powder, cumin, paprika, and cinnamon and toast spices for 30 seconds. Add the tomato paste and continue to toast for 30 more seconds. Add the onions, garlic, sweet potato, and peppers, salt, pepper, and coat everything in the spice mixture. Cook for 10 minutes allowing the vegetables and aromatics to soften. Add the beans. Pour in the tomatoes and broth. Fill the tomato jar with a little water and swirl, picking up any leftover tomato and add to the pot. Cover, bring to a broil, reduce to a simmer, and cook for 30 minutes. Partially uncover, and continue cooking for 30 minutes more until chili is reduced slightly, vegetables are soft, and flavors are well melded together. Ladle into bowls and top with your desired toppings. Happy #meatlessmonday!
Potato Party! I am a huge potato gal, especially when they are simply roasted until crispy. For an elevated spin, crispy smashed potatoes get a delicious addition of garlicky herb yogurt, shiitake bacon, and lots of fresh parsley for a colorful and tasty side dish, snack, or super bowl centerpiece. I use @siggisdairy whole milk plain yogurt as the base of the garlic yogurt. Siggi’s is skyr, an Icelandic style yogurt which is thick and decadent with just the right amount of tartness. I always opt for siggi’s as my “go-to” plain yogurt since it is high in protein and has simple ingredients and no added sugar. The yogurt is mixed with garlic and herbs, creating a zippy and creamy counterpart to the crispy potatoes. For a finishing touch, I top everything with shiitake bacon for a riff on classic potato skins. The umami crunchiness gives dimension and texture to this rager of a potato party. Catch the full recipe in comments below or on crunchyradish.com or see it happen in the potato party highlight. #partner #dailysiggis
Super Bowl is synonymous with many foods, but game day and chili are indeed the perfect combo. Whether you are watching the game or not, this tomatillo white bean chili is the perfect belly warming bowl. 
chili verde
serves 4
1 1/2 cups dried navy beans or other white beans, soaked for at least 6 hours. You can also use canned. 
2 white onions, one quartered, one diced
2 tbsps extra virgin olive oil or avocado oil
3 cloves garlic, minced
1 large carrot, peeled and diced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 lb tomatillos, husks removed, washed and quartered
3 jalapeños, stems removed, sliced in half. Remove some, none, or all of the seeds, depending on your heat tolerance.
5 cups filtered water
Sea salt + white pepper
2 limes, halved
garnishes: toasted corn tortilla strips, avocado, microgreens, radish, cilantro, toasted pumpkin seeds, plain yogurt, scallions.
Warm 1 tbsp oil in a dutch oven over medium high heat. Stir in diced onion, garlic, and carrot, and sauté for five minutes or until onion is soft. Add cumin and coriander + toast for one minute, coating the vegetables in spices. Drain and rinse the beans and add them to the pot. Sauté for 30 seconds coating the beans with the spice and onion mixture. Add 5 cups water and a tsp salt and bring to a boil. Reduce to a simmer and partly cover for an hour or until beans are tender.
While the beans cook, heat oven to 375 degrees. Toss tomatillos, jalapeños, and the quartered onion with 1 tbsp oil and a pinch of sea salt on a parchment paper-liner sheet tray. Roast for 20-25 minutes until vegetables are soft. Let cool slightly. Transfer tomatillos, jalapeños, and onion to a high speed blender and blend until smooth.
Once the beans are cooked, add the tomatillo puree to the pot. Mix well to combine and cook on low heat for 5 to 10 minutes. Season with white pepper, taste, add additional salt, if needed. To make tortilla strips, cut tortilla lengthwise into strips, place on a sheet tray, bake at 375 degrees for 5 minutes. To serve, ladle chili into bowls, top with fresh lime juice, avocado, + preferred garnishes.
Soup season going strong. This tomato, kale, and white bean soup is a mash up of recipes from @nytcooking and @bonappetitmag. Still a work in progress. Flavors weren’t as robust as I was hoping. I welcome any tips! Current iteration below. 
Tomato, kale, and white bean soup
6 servings 
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika 
1 teaspoon dried basil
1 teaspoon dried oregano 
1 teaspoon dried thyme 
1 large onion, diced
3 medium carrots, chopped ( i go large for Jack) 
2 celery ribs, sliced 
6 garlic cloves, sliced 
1 small russet potato, diced 
1 28-oz. can whole peeled tomatoes
Kosher salt
2 bunches Tuscan kale, leaves removed from stem and thinly sliced 
1 small wedge of Parmesan with rind
1 bay leaf
1 14-oz. can cannellini beans, drained and rinsed 
3 cups water
Pinch crushed red pepper flakes

In a large Dutch oven over medium heat warm olive oil. Add paprika, basil, oregano, and thyme and toast spices for 30 seconds. Next add in onion, carrots, and celery and 1 tsp salt. Coat vegetables in spice mixture and cook for 8 minutes. 
Open can or jar of tomatoes and drain over a large bowl. You will add the liquid to the soup so make sure you reserve it! Using your hands crush the  whole tomatoes catching the juices in the bowl. Add crushed tomatoes, potato, and garlic to pot and continue cooking for 10 minutes more allowing the flavors to meld together. 
Add tomato liquid, 3 cups water, Parmesan rind, and bay leaf and cook for 45 minutes or until carrots and potato are tender. Next add in the beans and sliced kale in batches, allowing kale to wilt. Cook for 10 minutes more. Ladle into bowls ( make sure to remove bay leaf and parm rind) top with red pepper flakes and freshly grated Parmesan.
It’s January and yes, I am all about “eating your greens.” However, sometimes a salad can get a little bit repetitious. Enter the flatbread -a great vehicle for cumin roasted carrots, lightly dressed greens, and a luxurious spreading of turmeric yogurt made with @siggisdairy. I always opt for @siggisdairy plain skyr in my recipes since it has no sugar added, is high in protein, and is made from simple ingredients. You can get ambitious and make your own flatbread or find a brand that makes a whole grain or gluten-free variety. The toppings here are also adaptable. Feeling squashy? Roast up some butternut squash in place of carrots. Not an arugula fan, no worries, swap in baby kale or spinach. The choice is yours. Catch the full recipe in the comments below on crunchyradish.com #dailysiggis #partner
Rainy cold day calls for my immune boosting turmeric ginger chicken soup. My go to “elixir” whenever I’m feeling under the weather. I love the earthy grounding flavors finished with a pop of lime. If making for a tiny human, you can cut the veggies on the large side + omit the red pepper. Jack was a big fan of the carrots in case you were curious. See it come together in the “chicken soup” highlight. 
Serves 6-8
Ingredients 
2 to 3 tbsps olive oil
3 lbs chicken, combination of skinless boneless breasts and thighs, ideally organic and sustainably raised meat 
1 tbsp ground turmeric
1 tbsp dried oregano
1 yellow onion, chopped
4 cloves garlic, minced
2 tbsps ginger, peeled and minced
6 large carrots, peeled and diced into 1/2-inch pieces
4 stalks celery, diced into 1/4-inch pieces
2 large parsnips, peeled and diced into 1/2-inch pieces
1 small red chili pepper, seeds removed, minced (can sub in red pepper flakes)
8 cups vegetable or chicken stock 
1 cup dill, chopped
2 limes, quartered
1/2 lb baby kale or baby spinach
Sea salt and Freshly ground black pepper

On a plate, pat chicken dry, salt + pepper both sides. In a large pot (at least 7 qts) over medium heat, warm 1 tbsp of olive oil. Add the chicken in batches, browning each side, approximately 5-8 minutes a side. Add more oil as needed between each batch. Chicken will not be cooked through. Transfer chicken to a plate, leaving the brown bits.
Add another 1 tbsp of olive oil to the pot. Add the turmeric + oregano stir, scrapping up the brown bits with a wooden spoon. Once the spices are toasted, about 30 seconds, stir in the onion, garlic, ginger. Coat in spices and cook for 5 minutes. Next add in the carrots, celery, parsnips, + chili pepper. Continue to coat the vegetables with spice mixture + sauté for 5 minutes more. Pour in the stock + bring to a boil. Lower to a simmer + slowly add the chicken. If pot is very full, leave uncovered to reduce the liquid. Partially cover pot, continue to simmer 4 at least an 1 1/2 -2 hours. When soup is nearly done, remove chicken shred w/ two forks. Return to pot. To serve, add handful of spinach to each bowl. Spoon soup over greens to wilt. Finish w/ fresh lime + dill
When you take two delicious recipes from two incredibly inspiring women you get a super fabulous mash up meal. Miso maple salmon from @coluhenry in this weeks @nytcooking and the 👑 @amychaplin soba noodle salad with peppers, cilantro and sesame marinade from her incredible book #athomeinthewholefoodkitchen. You can see it come together in my story as well in my “soba salad” highlight. If you don’t have @amychaplin book I highly recommend it. Additionally, if you don’t subscribe to @nytcooking app I also recommended supporting an industry that’s producing great and reliable content!
As a registered dietitian and supporter of eating real whole foods, I have always been extremely mindful of the food I put into my body. Once Jack started joining us at the table, I became even more concerned about my food choices, especially how the food is grown and processed. Grocery stores (and even farmers’ markets) don’t make it easy. Simply picking out a carton of eggs can be a real doozy — there are so many labels and terminology that it can be very confusing deciphering what they all mean. Luckily, I found a brand new website, FoodPrint.org @foodprintorg, which has helped me to understand how my food is grown and processed and how to make the best decisions for my family. @foodprintorg has a Food Label Guide and Real Food Encyclopedia on hand, allowing for easier decisions to be made during my shopping trips. Head to crunchyradish.com to read all about how I have modified my shopping to become more sustainable and visit foodprint.org to learn more about your food print. #partner

 
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  • Miranda Hammer MS RD
    50/50 breakfast situation. Local shewolfbakery sesame wheat and greenmarket egg with unseasonal but delicious slow… https://t.co/PaSS7nu7fG
    about 3 days ago