Watermelon Radish Salad

Although the color of the watermelon radish  is screaming summer, this vegetable is  actually a fall crop and may make its way into some of your CSA boxes soon.  Shave this mild radish  to  make a crisp and colorful  base for a salad.

IMG_4584It was my Mother’s influence, in a rather indirect way,  that interested me in cooking. Today, the Recipe Redux is challenging us to share our first cooking recollections. Buckel up,  because mine goes back the year Bennie and the Jets was a top 10 single. Sigh.  It start’s with the  the story of  my first attempt to bake a cake from scratch.    The day was Oct. 9, my Mother’s birthday.  Barely a teenager,  I was home alone and hoping to surprise her (in a good way). Before I began,  I asked myself:

What could go wrong?

How could this be difficult?

Not convince  it was a bad idea, I opened Mom’s Betty Crocker Cookbook to the recipe for a family favorite,  chocolate cake, and  began to assemble the necessary ingredients. Soon I was on to the instructions…but then there was this..

Grease and flour the pans. 

 Suddenly, I ‘m stumped. Sure, I knew how to grease a pan, but the flour part? What’s up with that, I thought to myself.  Googleless, and  feeling a little unsure of myself,  I scooped up some shortening on a piece of wax paper,  smeared the cake pans, cautiously  added a little flour to the slick pans, shaking and turing  them until they looked  a tad dusty.  Voila. Why was that so perplexing? IDK. The story has a happy ending with  a delicious cake and  a cheerful Mother and Daughter!!!

Now you’re probably expecting me to share a recipe for a baked good or that chocolatae cake, right? But let me take this story a little further.  Mom was the baker in the family. Like most daughters (then and now), I craved my own identity, which  is why I  taught myself to cook, #gofigure. Unlike my mother, I tried new and different things, and never  worried if anyone else in the family would like them,  #teenagersareselfish. In the spirit of this first food recollection, I am trying something new and different, made with a  vegetable I have never had (but looks kinda cool), the watermelon radish. On the exterior,  this radish is creamy white, but cut into it and you’ll  expose the exceptional  magenta interior. Shaving it spotlights its color and crisp texture, making it a fabulous  base for a salad! Because I like to keep things simple, I finished the salad with just  feta cheese, a lemon vinaigrette and fresh chopped mint. Have you ever had  watermelon radishes? If so, please share your experience in  the comments below. Don’t forget to  the visit the links at the bottom of this post for more  first cooking recollections!IMG_4578

Watermelon Radish Salad

by Diane Boyd

Prep Time: 15 minutes

Ingredients (serves 4)

  • 1/2 pound watermelon radishes
  • 1/2 pound red radishes
  • fresh mint
  • 1/4 cup feta cheese

for the lemon vinaigrette

  • 1/2 teaspoon salt
  • 1/2 teaspoon honey
  • 1 teaspoon orange juice
  • 1 Tablespoon lemon juice
  • 2 Tablespoons canola oil

Instructions

1. Wash and peel watermelon radishes. Shave with either a vegetable peeler or a mandolin slicer. Set in bowl.

2. Wash red radishes and slice into rounds. Set in bowl with shaved watermelon radishes.

3. Combine ingredients for lemon vinaigrette in a small prep bowl and whisk briskly. Pour over radishes.

4. Top with feta cheese and fresh mint. Toss. Serve immediately.

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Low FODMAP Aloha Bowl

A Hawaiian inspired meal, for peace of mind for those with digestive sensitivity,  that ‘s nutritionally balanced and tastes fab made with low FODMAP ingredients.low-fodmapgoodness-in-one-hit

Disclosure: By posting this recipe I am entering a recipe contest sponsored by Nestle Health Science and am eligible to win prizes associated with the contest. As a participant in this contest, I also received a free trial sample of ProNourish, a Low FODMAP nutritional drink developed by Nestle Health Science. I was not compensated for my time.

There was a time,  I  would  cringe when a  client  sat  in my office  explaining why they’ve  abandoned a healthy lifestyle for GI comfort. I think it’s safe to say, we’re living  in an era where more and more individuals are fraught with digestive sensitivity.  One in four people suffers from gastrointestinal discomfort to the point it interupts their lives .

Only after serious medical issues are  ruled out, can a registered dietitian  implement a nutrition therapy to lessen symptoms by idenfication and elimination of certain foods. Enter  the LOW FODMAP DIET.

 FODMAP is a acronym for Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, And Polyols, which classifies specific types of short-chain carbohydrates that can trigger digestive distress in some people.

Althougth the low FODMAP has been around for nearly a decade, I am finding few individuals are aware of it. It  brings me pleasure to tell you,   Nestle  Health Science is championing innovative nutritional solutions  addressing the dietary needs of people suffering from gastrointestinal conditions, including those with food intolerance. In the Spring of 2016, Nestle launched www.LowFODMAPcentral.com to support both the consumer seeking more knowledge about FODMAPs and the healthcare professional looking to build knowledge and practice skills. After reviewing this site myself, I am  happy to see the  effectiveness of a Low FODMAP diet is now supported by 30 clinical trials!

Just this month, Nestle Health Science introduced ProNourish, a delicious low FODMAP nutritional drink carefully formulated with ingredients that are low in FODMAPs  for those individuals who suffer from digestive sensitivities  due to food intolerance. ProNourish can be enjoyed as a mini-meal img_4896or snack. See ProNourish website www.ProNourishcom for more information.

The folks at Nestle are smart. They  know what individuals with digestive sensitivity really want:  to enjoy food with their friends and family, that’s both nutritious and delicious and feel fabulous afterwards! So this week, Nestle Health Science is    challenging dietitians/ Recipe Reduxers to develop low FODMAP recipes in a sponsored contest: Feel Fab without FODMAPs. By combining ingredients that are low in FODMAPs, it is possible to create delicious and  nutritious recipes suitable for those with GI sensitivity due to food intolerance.  It does take getting familiar with appropriate foods, and  the   Monash University Low FODMAP Smartphone App is helpful in putting this info right at your finger tips (available  at http://www.med.monash.edu/cecs/gastro/fodmap/. ) For me, the hardest part of low FODMAP recipe development  is leaving out the onions and garlic, #soguilty.  However, you can use oil infused with both : ).  Here’s the result of my tinkering in the kitchen, over the weekend, with low FODMAP ingredients..a low FODMAP Hawaiian inspired bowl …img_4894-copy… that provides protein, plenty of vegetables (because they’re often omitted by individuals with digestive sensitivity), and even a whole grain (because you should not ditch all fiber when following a low FODMAP  diet)!  The dipping sauce (also made with low FODMAP ingredients) adds bold flavor to this meal,   even without onions and garlic!   Please note that restricting high FODMAP foods is only meant to be temporary. The FODMAP elimination diet is not just a list of foods, it’s a process  and reintroduction  involves a strategic plan a registered dietitian can help with.

 Don’t miss  the links at the bottom of this post for more Low FODMAP recipe ideas contributed by registered dietitians and members of the Recipe Redux.

Note: This recipe was developed using Low FODMAP ingredients, but the recipe itself has not been tested for its FODMAP content.

Low FODMAP Aloha Bowl

by Diane Boyd

Ingredients (serves 4)

    for the marinade

    • 1 tablespoon soy sauce
    • 1 1/2 teaspoon rice vinegar
    • 1 teaspoon brown sugar
    • 1 teaspoon canola oil

    for the bowl

    • 1 pound pork tenderloin
    • 1/2 pineapple, cut and sliced
    • 2 zucchini, cut into rounds
    • olive oil
    • 1 bell pepper
    • shredded lettuce
    • 1 cup cooked tricolor quinoa

    for the dipping sauce

    • 5 Tablespoons Rice Vinegar
    • 21/2 Tablespoons Brown Sugar
    • 1 Tablespoon Fish Sauce

    Instructions

    1.  Combine ingredients for marinade and whisk. Pour over pork and marinate in the refrigerator for 2 to 6 hours.

    2. Preheat grill.

    3. Drizzle zucchini with olive oil and thread onto skewers.

    4. Place pork on grill rack along with pineapple slices, zucchini skewers and whole bell pepper.

    5. Turn pineapple slices and zucchini frequently to cook evenly. Remove from grill when they begin to brown. Set aside.

    6. Turn pepper to char on all sides. Remove from grill and cover tightly with foil. Allow to sit for 30 minutes or until cool enough to handle. Remove stem from pepper and cut into bite sized pieces.

    7. Grill pork, turning to cook evenly, until internal temperature reaches 160 degrees F.

    8. Prepare dipping sauce by combining rice vinegar, brown sugar and fish sauce in a small saucepan over medium heat. Heat until mixture begins to boil. Lower heat and cook until mixture is reduced by one half.

    9. In each of 4 serving bowls, divide lettuce, quinoa, pineapple slices, grilled pork, roasted red pepper, and grilled zucchini. Serve with dipping sauce on the side. Serves 4.

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    Summer Caprese Bowl

    Under 400 calories,   this summer caprese bowl with a peachy sauce is inspired by a dated but delicious food memory.Summer CapreseSalad (1)This summer I did not budge from Wrightsville Beach, NC. IMG_0979_edited-2It’s not as liesurely as it  sounds (or looks). Let me assure you, I have not adopted the lifestyle of a wahine,  and I did not trade in my running shoes for a long board or even a paddle board.  Please do not call it  a staycation. It was a whirlwind of business and activity, from  my day job as a dietitian/nutritionist working in my private practice,  to my on call responsibilites managing a property at the beach. I loved each and everyone of  my guests, but if I said, I’m sorry  the tourist season is over,  I’d be deserving of four

    015079ef1d3f988d60bff6fb98aa43c8

    So this month’s Recipe Redux theme: a vacation inspired recipe,  comes from a not so recent trip. Some of my fondest memories are  traveling in the summer with my kids while they played junior golf. I ‘m not just unpacking memories, I’m digging deep into the achives… July 2008 when my son played in the US Junior Amateur Championship, sponsored by the United States Golf Association…IMG_4348 Boomer was sixteen, a rising sophmore at Laney High School.  He  was fortunate enough to have our friend and  club pro, Sara Bush  serve as a loyal caddie! The three of us loaded my SUV and drove fourteen hours to the event held here at …
    IMG_4347_edited-1 Shoal Creek Golf Club,  Birmingham,  Alabama. My son (and all the junior golfers inlcuding the now PGA stars Jordan Spieth, and Emilio Grillo) were treated like tour pros and had terrific access to the club and it’s amenities, including meals. Parents paid for food, but were happy to have the convenience, not to mention the spread and hospitality this private club is know for!  Boomer and Sara ate quickly as they were focused on the difficulties of the course and the competition.  I  on the other hand, spent more time enjoying the food, and I distinctly remember the ginormous platers of roasted summer vegetables and a peach vinaigrette.  So today I’m combing these two food memories, into a balanced meal served in a bowl; cause that’s how we roll in 2016!

    I love the tastye  and the nutritional profile  of this meal which meets my goal  to consume 30 grams of protein, along with plenty of veggies  and a  whole grain. Rememeber,  you don’t  always have to start from scratch. Using  leftovers makes putting together healthy and delicious combos, quick and easy;  I used grilled chicken and quinoa from last night in this bowl.IMG_4523_edited-1

    CALORIES: 380; FAT 15 grams (3.9 sat, mono 6.2, poly 2.5) ; PROTEIN 33 grams; CARB 32 grams; FIBER 5 grams; SUGARS 7 grams; CHOL 70 mg; IRON 4.49 mg; SODIUM 553mg; CALCIUM 179 mg

    Be sure to check out the links at the bottom of this post to see what vacation memories are inspiring my colleagues recipes this month!

     

    Summer Caprese Bowl

    by Diane Boyd, MBA, RD, LDN

    Ingredients (serves 2)

    • 1 cup cooked quinoa
    • 2 cup fresh greens (romaine, red leaf lettuce, arugula)
    • 1 charred grilled zucchini (about 1 cup)
    • 1 oz. part skim mozzarella cheese
    • 1 tablespoon fresh basil
    • 6 ounces grilled chicken, sliced

    for the peach vinaigrette

    • 1 tablespoon white balsamic vinegar
    • 1 teaspoon fresh chopped thyme
    • 1/2 teaspoon honey
    • 1/2 ripe peach, finely chopped
    • 1 tablespoon EVOO

    Instructions

    for the peach vinaigrette

    Combine all ingredients except the oil in a blender. blend until combined. Allow to sit about 15 minutes. Slowly add EVOO to blender and combine.

    1. In two bowls arrange cooked quinoa, lettuces, zucchini, basil, grilled chicken, torn mozzarella cheese. Drizzle with peach vinaigrette dressing.

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    ‘Gold Medal’ Strawberry Kiwi Pie

    Win over your guests with a dessert that adds color to your table, is light yet nutrient rich, and has a  sweet tropical taste.GOld Meal

    Disclosure : I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri KiwiFruit and I am eligible to win prizes associated with the contest. I was not compensated for my time.

    This week I’ve be obsessed with watching the Olympics. Go USA! And I’ve scored a little gold of my own..

    IMG_4669 Zespri SunGold KiwiFruit;  the fruit sensation that’s blowing up the culinary world  with a superior eating experience! What’s different about Zespri SunGold Kiwifruit? Here’s the scoop…

    1. Zespri SunGold KiwiFruit is hairless, sporting the trendy look of smooth skin (no shaving necessary).  The hairless Zespri SunGold kiwifruit will also suprise you with what’s inside: they’re yellow!  Zespri SunGold kiwis have a juicy, yellow flesh and a sweeeet tropical taste!

    2. Zespri SunGold KiwiFruit requires no peeling! Of course, you can still peel them, but it’s optional!  Cut one in half with a knife and scoop with a spoon for a  portable snack.

    3. Zespri  KiwiFruit is a meat tenderizer. Both green and SunGold Kiwifruit contain an enzyme call actinidin that helps break down protein. Peeled  and mashed,   kiwifruit can be   spread over meat or used to make a kiwifruit marinade.

    4. Zespri KiwiFruit  are a delicious source of micronutrients including an excellent source of both vitamin C and potassium. SunGold is also a good source of vitamin E.

    5. Zespri fruit is the best tasting kiwi; an attribute achieved through a measure called called the brix. With Zespri fruit you can taste the difference.

    It was just the other day I was desperate for a festive summer dessert for my fitness savvy friends, when I  created this  golden pie
    IMG_4714and took  a victory lap! Each delicious slice has only 200 calories; is low in fat ( 4.5 grams of fat/serving); low in cholesterol (20 mg cholesterol /serving); low in sodium (35 mg sodium/serving);   a source of fiber (3 grams fiber/serving);  provides  70 % of the Daily Value for vitamin C. It’s also vegetarian and  gluten free helping you to  meet the varying dietary requests of your guests  and  be assured a little GOLD of your own!

    Gold Medal Strawberry Kiwi  Pie

    serves 8

    by Diane Boyd, MBA, RD, LDN

    Ingredients

      for the pie crust

      • 2 cups of cooked tricolor quinoa
      • 1 large egg
      • 3/4 cup shredded coconut + plus more for garnish
      • cooking spray

      for the pie filling

      • 2 Zespri Sungold Kiwi
      • 2 cups fresh strawberries + 6 berries halved
      • 1/2 cup sugar
      • 1 teaspoon fresh squeezed lime juice
      • 1 cup cold water
      • 4 Tablespoons cornstarch
      • lime zest

      Instructions

      for the pie crust

      1. Preheat oven to 375 degrees F.

      2 . Combine cooked quinoa, egg and coconut in a bowl. Stir well to combine.

      3. Press mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake for 20 minutes. Allow to cool completely.

      for the filling

      1. Peel one kiwi and slice into rounds. Arrange on the cooled baked shell. Add in 6 strawberry halves.

      2. Puree two cups of strawberries in a blender or food processor. Stir in sugar. Add in fresh lime juice.

      3. Add cornstarch to cold water and stir until well blended.

      4. Add cornstach mixture to pureed berries in a microwave safe bowl. Heat gently until mixture begins to thicken. (Time will vary depending on microwave.) Start by heating for one minute, then stir mixture. Heat for a second minute. Stir. (It took mine 5 minutes to reach thick consistency.)

      5. Pour pureed fruit into the pie shell, over kiwi slices and strawberry halves.

      6. Peel and slice second kiwi, arranging slices on top of pie. Refrigerate until chilled. Top with shredded coconut flakes and lime zest.

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      Mango Tango Summer Salad

      Tropical grown mango pairs with local garden vegetables for a bright, delicious and nutritious salad.Magno Tango (3) I usually  get inspiration from foodie magazines like Cooking Light and Donna Hay, food photos in blogs and social media and from other RDs/RDNs (especially members of the Recipe Redux). But today’s source of inspiration is different. It’s  even a bit quirky. You see, Mango Tango is the last doggie shampoo I used to bathe my pups, and dang if I can get these words to stop runnin’ through my head. No, I’m not  using shampoo in my recipe! I’m using fresh mango; a  tropical fruit that’s available year round.

      If you live in the U.S. you won’t get mangos in your CSA box (unless you live in Florida, California, Hawaii, or Puerto Rico. ) Don’t fret! You can eat well by eating foods grown in diverse soils and climates, and if you want  BIG variety, it’s prudent to do so. (For more on this topic, I refer you to this post written by my friend and colleague Regan Jones, Why I Don’t Always Buy Local Produce .)

      Mango is versatile and adds delicious flavor to a balanced diet. Here’s a graphic  about the nutritional highlights of mango..Nutrition_Graphic_2016_Eng_682x370-1BTW, I also like  dried mango, and have used it  in this recipe  for Chicken Satay with Coconut and Mango Jasmine Rice and in this one  for Mango Curry Granola.

      Today’s recipe uses the fresh  fruit  and pairs it with  cucumber and cherry tomatoes,  from my very own garden. You can cut the recipe in half if your cooking for two, like I am most days. I hope you enjoy this salad as much as I do. Mango. Tango.

      IMG_4383

      Mango Tango Summer Salad

      by Diane Boyd

      Ingredients (serves 4)

      • 6 cups mixed salad greens (romaine, red leaf lettuce, arugula)
      • 1/2 red onion, sliced
      • 1/2 cup cucumber slices
      • 1 red pepper, sliced
      • 1 cup cherry or grape tomatoes
      • 1 fresh mango, peeled and cut into long slices
      • 2 tablespoons dried sweetened cranberries

      for the vinaigrette

      • 1 1/2 tablespoon raspberry infused white balsamic vinegar
      • 1/2 teaspoon salt
      • 1-2 teaspoons sugar
      • 2 tablespoons canola oil
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