Snowy Morning Breakfast

January 21, 2012 Miranda

Pearled Barley, Parm, Black Pepper, Poached Egg

Miranda Hammer,

MS, RD, CDN

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

Please Join Me for an incredible evening of wellness, nutrition, and beauty with @davinesnorthamerica @havenskitchen on Wednesday, July 19th at 6:30pm. I will be leading a holistic cooking class, sharing easy to apply nutrition information, and providing guests with empowering tools that will help you inside and outside the kitchen. Together we will cook up 5 plant-based gluten-free dishes that are health supportive, easy to replicate at home, and delicious. Guests will leave with a gift bag full of @davinesnorthamerica goodies, happy bellies, and an enlightened and empowered outlook! Tickets are selling fast! Link in bio to purchase tickets or swipe up in my "events" highlight. Looking forward to seeing you there!
https://bit.ly/2HYVYSH #davineslife

It’s a hot one! Keep cool with this simple Greek grain salad. Great to make in bulk and repurpose for a few meals throughout the week. You can even get fancy and add some roasted salmon, grilled shrimp, or chicken. Vegans omit the cheese you can still get protein from the chickpeas and farro. Gluten-free peeps swap in quinoa, wild rice, or millet. The options are endless.
greek grain salad
serves 4

ingredients
1 cup farro
1 cup cooked chickpeas
1 head romaine, washed and chopped into bite-sized pieces
1 lb Persian cucumbers, coarsely chopped
2 roasted red bell peppers, seeded and coarsely chopped
1/2 cup pitted kalamata olives, chopped
1 pt cherry tomatoes, quartered
1/2 cup dill, coarsely chopped
1 bunch of radishes, thinly sliced.
1 avocado, cubed
4 scallions, chopped
4 ounces of feta, crumbled
1/2 cup red onion, thinly sliced
1 tbsp za'atar
3 tbsps olive oil
1/4 cup red wine vinegar
method
Rinse and drain farro. Place in a pot and add enough water to cover. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Taste farro for doneness. Farro should be slightly chewy, similar to al dente pasta. Drain off any excess water and set aside.
Whisk oil, za'atar, and red wine vinegar in a bowl or place into a mason jar and shake.
In a large bowl, combine the romaine, chickpeas, farro, cucumbers, red bell peppers, olives, tomatoes, red onion, radish, scallions, and half of the feta, avocado, and dill. Pour dressing over salad, toss to coat. Scatter the remaining feta, dill, and avocado over the top and serve.

Happy First Dad’s Day from one cool little cat. We are beyond lucky to have you @a_shear.

Look ma! I baked. Sort of 🙃Special delivery from @hearthrestaurant hearth for home kit. A bimonthly kit of ingredients for quick and healthy meals at home with products all made in the @hearthrestaurant kitchen (including hand milled grains used in their flour and pasta). Great for those who have limited time to cook - but still enjoy and want to cook at home. This weeks kit included sunflower seed hummus, hearths soffritto, whole grain blueberry corn muffin batter (pictured above), salsa verde, raw honey vinaigrette, whole grain fusilli, puttanesca sauce, and pickled ramps. Can’t wait to start cooking with the help of these fabulous ingredients. #radishapproved

Although life is for sure not as leisurely as it used to be, we still are managing to get in culture and good eats with Jack in tow. Great visit @guggenheim to see the amazing Giacometti exhibit followed by spritz and oysters at the always lovely @florabarnyc. Now time to face plant 😯

Taking Jack’s leftovers and turning them into breakfast for me! @sietefoods chia tortilla, @justins almond butter, banana, raspberries, @navitasorganics hemp seeds, and cinnamon. Happy Thursday 💃

As a registered dietitian, new mom, and food lover, optimizing my nutritional intake with tasty food is absolutely essential. At the end of the day, I’m all about accessibility and nutrient density (without compromising flavor), and that’s why superfoods play an essential role in my diet. I’m sharing what I eat in a day on @mindbodygreen featuring my favorite superfoods @navitasorganics 📸 by @miachelphotography
https://www.mindbodygreen.com/articles/i-m-a-rd-a-new-mom-here-s-what-i-eat

Sheet pan veggies to the rescue ...again. Effortless and efficient is the name of the game these days 👶. Tonight’s sheet pan roast was cauliflower, chickpeas, and carrots tossed with cumin, paprika, garlic powder, salt, and pepper roasted at 350 for 25 minutes. Served with roasted chicken thighs, quinoa, and avocado with plenty of leftovers. Thanks @a_shear for making it happen 💪.

Simple to prep and edible with one hand is the name of the game these days. I love these carrot avocado lettuce wraps as a quick lunch or snack. Plus Jack can eat the carrots and avocado so it’s a win win!
avocado lettuce cups with cumin rubbed carrots and pepitas
serves 2
carrots
6 to 7 large carrots, peeled and trimmed
1 teaspoon cumin
1/4 teaspoon cayenne
pinch of salt and pepper
1 tablespoon coconut, avocado, or olive oil

tahini dressing
1/4 cup tahini
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 teaspoons, or more, filtered water

wrap
12 to 14 leaves bibb lettuce
1/2 avocado, thinly sliced
2 radishes, thinly sliced
1/2 english cucumber, thinly sliced
2 tablespoons toasted pepitas

Preheat oven to 350 degrees. Line a sheet tray with parchment paper. Toss together the carrots, cumin, cayenne, salt, pepper, and oil. Roast for 30 to 40 minutes until carrots are tender and slightly caramelized.
To make the dressing, whisk together the tahini, oil, lemon juice, and water until smooth. Taste and adjust the oil, water, or lemon juice, if needed, for desired taste and viscosity.
To assemble, roughly chop cooled carrots. Layer 2 to 3 pieces of lettuce and fill with carrots, cucumber, radish, and avocado. Top with tahini dressing and pepitas and enjoy 😊

Welcome to the neighborhood @vanleeuwenicecream very happy to have you! First scoops at the new uws location were vegan planet earth and vegan cookie crumble strawberry jam. Sorry Jack, will share very soon! 😋 #radishrecs

Hope everyone had a wonderful holiday weekend! This guy sure did 😂. Cheers to a short week! 🍾

@a_shear and I are all about the tag teaming these days and super simple dinners. We’ve been rotating the same meals the past few weeks to keep things streamlined and healthy. I’m also at a real low point in inspiration ☹️. I’m guessing it’s because most of my brain capacity is going in one direction 👶. Sheet pan meals have become our weeknight heroes. We toss broccoli, cauliflower, purple cabbage, and/or Brussels sprouts with @navitasorganics turmeric, cumin, red pepper flakes and olive oil and roast for 20-ish minutes at 350. Great for leftovers and to go along with roast salmon, chicken thighs, and/or grain.

In partnership with Love One Today®, I am sharing my deep affinity for avocados. As a registered dietitian, new mom, and food lover, optimizing nutrient dense delicious foods is key. Avocados are a staple in my daily diet and have been since I was pregnant. Avocados naturally contain poly and monounsaturated fats (the good ones) which are important for normal growth and development of babies’ brain and the central nervous system. Avocados are also a good source of folate which is a crucial nutrient during pregnancy and may reduce the risk of premature births and birth defects. Jack’s first food was an avocado due to its soft texture, neutral flavor, and nutrient density. I can’t wait to continue sharing one of my favorite fruits with him! @loveonetoday #loveonetodaymom (avocado cobb pictured with oven roasted tomatoes, quinoa, and coconut bacon. For the bacon take 2 cups unsweetened coconut flakes, 1 1/2 tbsps coconut aminos, 1/2 tbsp maple syrup, 1/2 tsp cayenne and toss together on a sheet tray. Roast for 10-15 mins at 350 tossing halfway through until crispy.)

Meals are certainly not as elaborate these days as they used to be. I’ll give you one guess why 👶. But staying healthy is always a priority. Therefore making sure my pantry and fridge are stocked with essentials are key. Today on Crunchy Radish I’m sharing the staples I like to have on hand. Whether you are a parent, have long hours at the office, simply don’t have time or energy to cook or all the above, I’m sharing my tips to best help you! Save money, improve your health, and avoid seamless or postmates by stocking your kitchen with these staples for simple and streamlined nutritious meals. Crunchyradish.com

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All rights reserved. © 2018 Crunchy Radish. The information presented here on Crunchy Radish is not intended to diagnose or treat a disease or medical condition. Please be mindful and take a personalized approach.

Miranda Hammer MS RD

Please Join Me for an incredible evening of… https://t.co/yenmIsYsXO
about 15 hours ago