Katie Enstad is studying foods and nutrition at San Diego State University with the goal of becoming a registered dietitian (RD). As a student athlete, Katie has learned the importance of balancing good nutrition and an active lifestyle in addition to her studies.I love giving back to my alma mater and to future RD’s. I really enjoyed Katie’s attention to flavor, texture, budget, and enjoyment, and I hope you will too! Enjoy the Taste of…
Read MoreArchives for March 2014
Cabbage with a Kick
Happy St. Patrick’s Day! Here’s a recipe to spice up your plate tonight: Spicy Roasted Cabbage (serves 2) Ingredients: 1 small head of green cabbage 2 Tablespoons olive oil 2 teaspoons crushed red pepper Directions: Preheat oven to 425 degrees Fahrenheit. Line baking sheet with foil and grease with half of the olive oil. Slice cabbage…
Read MoreOn The Scrumpt Blog – Slow Cooking for a Fast Life
Read my latest post “Slow Cooking for a Fast Life” on the Scrumpt blog! Back to all posts
Read MoreHave you ever watched broccoli grow?
Have you ever watched broccoli grow, from seedling to harvest? For 105 days, broccoli roots itself in the soil, soaks up the sun, and finally blossoms into a delicious floret. This weekend, I spent a few hours watching TEDxManhattan, an independently organized TEDTalk event titled “Changing the Way We Eat”. [You can watch the talks online here.] What most interested me is the way agriculture and art can align to create powerful teaching tools. One…
Read MoreHappy National Nutrition Month®! Let’s Talk Roasting.
Happy National Nutrition Month®! This year’s theme is “Enjoy the Taste of Eating Right”, so each week in March I’ll be sharing a tip for healthy eating that really does taste amazing. I promise not every tip will be about fruits and vegetables, but I truly think this cooking method can help you enjoy veggies, just like it did for me. Let’s talk roasting! Roasted vegetables have a phenomenal flavor in each and every bite, and they…
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