Wednesday, October 8, 2014

Apple Spice Muffins

Guess what?

I'm back!

After a long, unintended hiatus, I'm back to blogging. Since the last time we spoke, I've been hard at work running Chef's Choice classes at Johnson and Wales, researching and preparing to apply for dietetic internships and grad schools, interning for Anne Mauney, starting my senior year, helping create a collaboration between JWU and Brown University, and training for the Marine Corps Marathon. Yes, that's a lot...hence the break.

But my friends, I've missed you! I'm so excited to share my love of fall produce, upcoming nutrition adventures, and kitchen experiments...starting with these apple muffins.

They're impossibly moist, not too sweet, easily freezable, and all around delicious.

Apple Spice Muffins

  • 3 tablespoons coconut oil, melted
  • 1/4 cup honey
  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 cups chopped apples (I used golden delicious)

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the coconut oil and honey. Whisk in the egg, milk, and vanilla.
  3. Add the dry ingredients (flour through cloves), stirring just until combined.
  4. Fold in the apples and divide batter into prepared muffin tin.
  5. Bake for 20-25 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

Friday, April 18, 2014

Asian Kale Salad with Peanut Dressing

Ohh boy. This is a good one.

I'm not usually a fan of kale salad (I know, very surprising considering the fact that I'm one of those health-conscious kale-worshiping hippies). I do absolutely love it cooked, but it's always a bit too rubbery and bitter if I try to tear it up and toss it in a salad. Just no bueno. But I have a solution!

Smother it in peanut sauce, of course.

Now this is a kale salad I could get behind. I used lacinato (sometimes called dinosaur) kale because I find the flat leaves easier to chop and more tender than curly ones. When it's finely shredded and mixed with a slew of other veggies, I couldn't get enough of the raw kale. The slight bitterness actually compliments the dressing and the other veggies in the salad, so I wasn't left wishing it was iceberg instead.

I made the whole batch and kept the veggie mix separate from the dressing in my fridge for a few days - perfect to make ahead and have on hand for those times when you know you should be eating vegetables but something involving peanut sauce sounds much better. Now you get the best of both worlds!

I would even argue that this is a kale salad my mom would love. And she dislikes kale salads more than me.

It's that good.

Asian Kale Salad with Peanut Dressing

makes 4 servings

  • 2 cups stemmed and very thinly sliced kale
  • 2 cups cored and very thinly sliced red cabbage
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumbers
  • 2 scallions, thinly sliced
  • 2 tablespoons natural creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons raw sugar
  • Fresh cilantro, to garnish

  1. Toss the kale, cabbage, carrots, cucumbers, and scallions in a large bowl.
  2. Whisk together the peanut butter, soy sauce, vinegar, sesame oil, and raw sugar in a small bowl. 
  3. Store the salad and dressing separately or toss together if serving immediately. Garnish with cilantro.