At Long Last - A New Post!

Whew! Ok, Good Lifers – I am BACK! Please accept my most sincere apologies for the hiatus. My excuses are futile.

In an effort to win you all over and get myself back into your good graces, today’s post is a new installment for the “What’s on Your RD’s Plate?” series.    For more on this topic, feel free to check out these similar posts from the past.

             

I’ve been cooking at home a lot more these days. Please try to conceal your gasps of astonishment but yes, it’s true – even dietitians eat out from time to time! J

Back to the topic at-hand – I have numerous reasons for the spike in home-cooked meals these days: 1) my little family (the Boyfriend + puppy) have moved into a new home with a nice, newly updated kitchen that I love using; 2) cooking at home is SO much more economical; and, 3) I’ve discovered in my recent dining out experiences that I can prepare the same entrée that's just as tasty (and probably healthier!), than the one I’m paying top dollars for in a restaurant. Sure, it takes a little planning but with practice, it gets easier. I promise!  

Today’s meal was inspired by a craving for Thai cuisine and inspired by the following recipes that I found online:

          Clean Eating Magazine Thai Lime Chicken

          Epicurious Thai Cabbage Salad

          CD Kitchen Asian Cabbage Salad

My recipe result = macadamia + almond-encrusted chicken breasts with Thai cabbage salad and wilted spinach over barley. Eater’s final consensus = delicious! J

Take a peek at the plate:



eating the rainbow

What's Cookin'?

In preparation for tonight’s cooking class, I thought I’d provide you all with some handy cooking conversion charts I came across on one of my new favorite cooking blogs: http://chasingdelicious.com/. Please note: I can say right now to anyone who chooses to delve deeper into the masterpieces found in Chasing Delicious’ recipes – they are not advertised as healthy!    

What I love is the author of this blog, Russell van Kraayenburg with his decadent recipes, is he inspires me to dive into my own inner-foodie. An inner-foodie with fantasies of one-day becoming a pastry chef, healthy pastries of course!! I LOVE baking. Always have, ever since at around 8 years old my mom let me take over the reins to make her most prized indulgence: chocolate chip cookies. Since then, I have enjoyed making many a baked good within which I like to think I am baking in a little bit of my own joy for others to savor with every bite. (Is that cheesy or what?!) J

So, enough of that cheese! Here we’re talking cooking conversions Made Simple. Check these out:

Volume is a measure of how much space it occupies.



Mass is a measure of the quantity of matter present in an object.



Anyone else having flashbacks from middle-school science class?? Simply put, the volume conversions refer to measuring liquids (oils, water, juice, etc.), while the mass-to-volume measurements refer to measuring out solids (flour, sugar, grains, etc.). Neat huh?

I, myself, have already printed out these bad-boys and stuck them on my fridge for quick access & reference. Perhaps they'll come in handy for tonight's cooking class as well!

Join us tonight at 5:30 in the GAIM break-room for a seasonally delicious meal!

Don't forget, we'll also be starting our new monthly incentive!!

Check out the details here: GLC Incentives Info. Hope to see you!

Happy eating (and baking!),

Chloe RD and the GLC