Telling food stories, one kitchen at a time
My plan was is to post only once a week. Quality over quantity, time is precious, and all that. But →→→ FRESH FIG & LEMON CREAM TART.
Friends, I made this tart in July. I made the lemon cream and the tart shell and put those two together. Then I bought figs at my farmer’s market and then… I ate them all. Just… ate them all, one at a time. So I took a long walk to Whole Foods the next day in search of more beautiful figs.
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This blog is very food- and recipe-focused. I don’t mention my credentials often. I don’t educate all that much. What I aim to do as a blogging dietitian is to cook and eat by example. I make delicious and beautiful meals. Mostly healthy meals. Always meals that nourish and satisfy. I also occasionally indulge and that’s reflected on my blog too. You’ll see desserts and outrageous sandwiches and cream sauce-this or cheesy-that. This is right in line with my Kitchen Philosophy — healthy meals are non-negotiable, but everything in moderation.
That being said, I’m proud to be a dietitian and there are so many of us out here who enjoy sharing our recipes, our stories, our ideas, our advice, our knowledge, and everything in between. I’ve gotten to know some of these RDs (Registered Dietitians) and RDNs (Registered Dietitian Nutritionists) over the past few months and I want you to meet them too! So here’s a (mostly) healthy recipe round up, featuring a lot of my colleagues. Get reading and eating with What to Eat in September.
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I don’t usually post on a Friday morning, but my week has been a little nuts. Normally I would just wait until Monday, but I have something *super* *new* and *different* planned for Monday. Stay tuned.
I’ll try to keep this short and sweet since I know you’re reading it at your work computer and you are hitting “minimize” when your co-worker enters the office or when your boss walks by your cubicle.
[Insert diagram/infographic/datasheet here so it looks like you’re being productive.]
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