It's a Jolly Holiday

July 9, 2011 Miranda

Glorious white sand beaches, jagged cliff filled coastlines, ancient ruins, fresh, abundant seafood, eerie yet beautiful grottos, and a great travel buddy made this trip truly spectacular.

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.

Big tomato and eggplant haul from our csa today meant a quick and easy pasta alla Norma! To make: toss eggplant and tomatoes with garlic, jalapeño, oregano, salt, pepper and olive oil and oven roast at 375 on separated sheet trays for 30 minutes. Transfer roasted tomato and eggplant to a large pot to simmer and reduce. Toss with cooked @sfoglini rye trumpets and finish with fresh basil and cheese of your choice. My cheese of choice tonight was Jack’s strings cheese since we were out of everything else 😬.

Used my peach and blueberry bounty for these delicious grain-free streusel muffins from @sweetlaurelbakery cookbook. Baking is not my strong suit but, these were extremely simply to make and Jack and even @a_shear approved 😁. Recipe barley adapted from sweet laurel cookbook
Makes 8 muffins

Streusel Topping
1/2 cup almond flour
1 tbsp coconut oil, melted
1/2 tsp cinnamon
1 tbsp maple syrup
Muffins
2 1/2 cups almond flour
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
4 large eggs
1/3 cup coconut oil, melted
2/3 cup maple syrup
1 1/2 tsp grated lemon zest
1 tbsp lemon juice
2 tsp vanilla extract
1 small peach, diced
1/2 cup blueberries
Preheat oven to 350. Line baking sheet with parchment paper and line 8 muffin cups with liners.
For the streusel: whisk together the flour, cinnamon, coconut oil, and maple until mixture comes together. Crumble onto baking sheet and bake for 15 minutes or until lightly crisp. Remove from oven and set aside.
For the muffins: while streusel bakes whisk together the flour, baking soda, cinnamon, and salt. In a separate bowl combine the eggs, coconut oil, maple syrup, vanilla, lemon zest and juice.
Pour dry ingredients into wet a little at a time stirring until a smooth batter forms.
Pour batter into muffin tins 3/4 full. Add a few blueberries and diced peach to each muffin and swirl into batter. Sprinkle each muffin with streusel topping.
Bake for 20-25 minutes until muffins are golden brown. Remove muffins from tins. Let cool and enjoy. Store in sealed container for 5 days. #sweetlaurelcookbook

Filling up on this gorgeous buddha bowl full of local @Walmart zucchini, yellow squash, Roma tomatoes, and sweet corn with @thekitchn. Walmart uses its scale for good and supports local communities by selling local produce giving access to fresh and seasonal produce. #savorsummer #partner

Breakfast for dinner is not so bad especially when @a_shear makes the best cheesy eggs and sweet as candy oven roasted cherry tomatoes

*GIVEAWAY* Jack is currently in a phase where he eats most foods but I know things can change once he becomes a toddler. I am excited to share my friend and fellow registered dietitian @smiddleberg_rd newest book filled with recipes (like these veggie filled egg muffins) and tools to help encourage good eating habits for toddlers. For a chance to win a copy of the book:
1) tag a friend
2) tell me your kids favorite food or strangest eating habit
3) winner AND friend will both receive a copy of #thebigbookoforganictoddlerfood
4) winners will be selected at random on 8/14/18
Thank you for participating!

5:30am wake up means first pick at the farmers market and a very juicy melon for the alarm clock 👶

Big brother Henry! #furbaby

Happy National Watermelon Day! How are you celebrating? I am cooling off and feeling refreshed with @wtrmlnwtr lemon ginger and tart cherry made with only watermelon flesh, watermelon rind, and a bit of organic lemon - no added sugar or water. @wtrmlnwtr contains naturally occurring electrolytes for hydration and antioxidants like lycopene and vitamin C which help fight off free radicals. I like drinking @wtrmlnwtr over ice with some fresh mint, seltzer, and sometimes a splash of tequila 😳 Cheers to the weekend! #partner

I had a surplus of plums from my CSA so I made a plum crumble! Great for dessert, healthy enough for breakfast. Adaptable to whichever fruit you prefer.
Serves 6
Filling
12 plums sliced
2 tbsps lemon juice
1 tbsp arrowroot powder (healthier alternative to cornstarch)
Topping
1 cup rolled oats
1 1/2 cups almond meal
1/2 cup chopped walnuts
1/2 cup unsweetened shredded coconut
1/2 cup maple syrup
1 tsp cinnamon ( can also add other spices - cardamom, nutmeg, vanilla bean)
Pinch of salt
3/4 cup coconut oil or 1 stick/ 8 tbsps grass fed butter/ghee (melted)

Set oven to 375
In a 9-inch baking dish toss together the plums, lemon juice, and arrowroot. In a large bowl combine all of the topping ingredients and mix together with your hands. Sprinkle topping over fruit. Place baking dish on top of a sheet pan (so oven is protected if juice overflows) and bake for 40 minutes or until fruit is bubbly and topping is crisp.

In the depths of summer, the last thing that you want to do is crank up your oven. Keep cool and calm with this raw and refreshing green gazpacho that can be whipped up in 5-minutes flat.
Gazpacho is traditionally a cold red soup made from summer tomatoes, cucumbers, and day old bread. This spin uses tons of green on green goodness, ensuring that you get your veggie fix. Green vegetables are loaded with Vitamins C and E, which are great for your skin and immune function, and contain high levels of antioxidants.

As a reminder, antioxidants are found in fruits, vegetables, nuts, seeds, spices, and herbs. They are a natural defense against damaging free radicals, which disrupt normal cell function and can be linked to numerous health problems such as asthma, cancer, and diabetes. Free radicals occur from UV exposure, pollution, stress, and certain foods. Antioxidants help fight free radicals by preventing them from forming or multiplying.

So sip this cold summertime soup knowing you are doing your body good!
green gazpacho
Serves 4-6

2 celery sticks, chopped
2 small green bell peppers, deseeded and chopped
3 cucumbers, peeled and chopped
4 scallions, roughly chopped
1 fresh green chili, roughly chopped, seeds removed for less of a kick
1 garlic clove
2 tbsps fresh lime juice
4 cups baby spinach
1/4 cup basil leaves
1/4 cup parsley
4 tbsps sherry vinegar
1/4 cup olive oil
1 whole avocado, roughly chopped
1 1/2 cups filtered water
1/2 cup ice cubes
2 tsps salt
a pinch of white pepper

Blend all of the ingredients together in a high-speed blender until smooth. Taste and adjust vinegar, salt, or herbs, if needed. Enjoy immediately or refrigerate for future eating. Garnish with torn fresh herbs, hemp seeds or toasted sesame seeds, a drizzle of oil and vinegar, if you wish.

Jack selects a good one. Happy tomato season 🙏 #babyveghead

Jack goes to the Berkshires

Some moody cauliflower for your hump day pleasure. Whole roasted cauliflower with turmeric tahini sauce, fresh herbs, and pickled red onion. Whole roasted cauliflower may seem intimidating, but it is quite simple to make and it is certainly a show stopper. If you are looking to impress your vegan or non-vegan friends, here is a dish for you. Bonus! cauliflower is a member of the brassica family, which means it contains fiber and cancer-fighting nutrients.
4 servings

Cauliflower
1 whole medium-size, cauliflower, florets tightly packed and covered in bright green leaves
water
sea salt
3 tbsp. olive oil
1/2 cup parsley, chopped

Pickled Red Onions
1 medium red onion, sliced into 1/4 -inch half moons
1/2 teaspoon coconut sugar
1/2 teaspoon salt
3/4 cup white vinegar
4 black peppercorns

Turmeric Tahini Sauce
¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon ground turmeric
⅛ tsp salt
Freshly ground black pepper

To make the pickled onions:
Bring 3 cups of water to a boil.
Place the sugar, salt, vinegar, and peppercorns in a large bowl or mason jar. Whisk to dissolve.
Place red onions in a sieve and pour hot water over them. Drain. Transfer onions to the bowl or mason jar and let sit for at least 30 minutes

To make the cauliflower:
Preheat the oven to 425 degrees Fahrenheit. Place the cauliflower in a metal pot and fill until 3/4 full with water. Add 1 tbsp of salt for every 4 cups water. Cover with a lid, bring to a boil, lower to a medium low boil and cook for 10-15 minutes until fork tender. Drain. Transfer cauliflower to a parchment paper lined baking dish. Brush the cauliflower with olive oil and sprinkle with a little salt. Put the dish in the center of the oven, and bake until the top turns golden brown. Another 15 to 20 minutes. The outside of the cauliflower should be crisp and inside very soft and tender.

To make the turmeric tahini sauce:
While the cauliflower cooks make the sauce. Whisk together tahini, lemon juice, olive oil, turmeric, and ¼ cup water until smooth. Add salt and pepper to taste.

To Serve:
Once the cauliflower is done, serve in baking dish or platter topped with turmeric tahini sauce, parsley, & onions.

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Miranda Hammer MS RD

Big tomato and eggplant haul from our csa today meant a quick and easy pasta alla Norma! To make: toss eggplant and… https://t.co/WbY5D6eumc
about 5 hours ago