Browsing Archive: August, 2011

Super Full Frittata

Posted by Bree Marsh on Monday, August 29, 2011,

Frittatas are great because you can really put anything in them you like as long as you use eggs as the base!  they are kind of a cross between an omelet and a quiche.  i make them all the time.  this time, i stuffed it to the brim with leeks, peppers, sun-dried tomatoes, and feta cheese. 



2 tbsp olive oil
2-3 small or one large
leek, white part only, cut in half lengthwise and thoroughly rinsed, then sliced up
2 bell peppers, i used red and yellow, small dice
4 whole eggs + 1/2 cup egg whites (...

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Eggplant and Zucchini Pasta....Guest Blog!

Posted by Bree Marsh on Thursday, August 25, 2011,
ooohhh....eggplant....i actually get asked a lot about what to do with it and am currently trying to come up with new recipes!  so this blog couldn't have come at a better time!  it isn't one of my favorite veggies, but it is in season right now in Georgia, it is at every stand at the Farmers' Market, and, like all other veggies, it is super nutrient dense!  tons of phytochemicals in eggplant....you can tell by its brilliant purple skin!!!

thanks to my beautiful friend and personal trainer at ...
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meat and potato redux

Posted by Bree Marsh on Tuesday, August 23, 2011,
Venison Meatballs and Potato Risotto

like i said in another version, we don't eat meat and potatoes much, and when we do, i of course like to make them more DENSE than a steak and baked potato.  i made the venison meatballs for some friends we had over for dinner the weekend before and they were a hit, so i decided to make them again, with a few changes. 
instead of putting cheese in them (i saved that for the potatoes!), i put in some shredded carrots.  and i added some ground flax seeds.

Veni...
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Arctic char with grilled peaches and peppers

Posted by Bree Marsh on Saturday, August 20, 2011,

12-15oz arctic char fillet OR similar fish like salmon or trout
2 tbsp olive oil, divided
1/2 tsp sea salt, divided
pepper to taste
2 peaches, cut in half, pit removed
3 small or two large sweet peppers, red, yellow, purple, and/or orange, cut in half lengthwise, seeds removed and sliced into pieces to put on the grill
2 tbsp roughly chopped cilantro
1 tsp balsamic vinegar
juice from 1/2 lemon


Heat up inside grill-pan or outside grill.  spray lightly with oil or lay down some non-stick foil.  place pe...
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Pea shoot pesto....

Posted by Bree Marsh on Wednesday, August 17, 2011,
super summery and super simple! 


i love pesto!  you can really make it however you like as long as you include a "green" whether it be an herb like basil, cilantro, or parsley, or a dark salad green like arugula or spinach, a nut or seed, the classic is pine nuts, but i rarely use those because they are super expensive, instead try walnuts, almonds, or even pistachios or sesame seeds, and finally an oil, best choice is extra virgin olive oil for its great subtle yet rich flavor, you could als...
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non-nutrition notes

Posted by Bree Marsh on Monday, August 15, 2011,
here comes a rare personal update, non-nutrition/food related....

i have recently taken a little blog break....if you didn't already notice!

sometimes, i just don't feel like creating recipes, taking pictures, and writing a post....so i don't! 

also, lately, i have been dealing with some personal health problems, so i have been trying to decrease my stress in other areas of my life as much as i can.  so taking a blog break was part of that strategy!  not so much a break from the mental stress o...
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Succulent Scallops, Soybean Smash, and Seaweed Salad

Posted by Bree Marsh on Tuesday, August 9, 2011,


Sorry, i only have a recipe for the soybean smash!  the scallops were simply seared.....get a cast-iron skillet screamin' hot, add some olive, or better yet grapeseed, oil and cook the scallops 2 minutes per side.  they should have a nice crisp crust on the outside and a tender, succulent, sweet inside.  the seaweed salad was already prepared at the shop where i bought the scallops, Shiraz.

Soybean Smash
1.5 cups shelled soybeans (edamame), cooked...steamed or boiled
2 tbsp tahini (sesame seed b...
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Summer Soups

Posted by Bree Marsh on Wednesday, August 3, 2011,

Roasted Butternut Squash Soup
1 medium butternut squash**
1/2 onion, peel and chop in quarters
5 large garlic cloves, keep skin on
2 tbsp olive oil
3-4 tbsp kefir (or sour cream)
2 tbsp grated parmesan cheese
1/2 tsp nutmeg
1/2 tsp coriander
salt and pepper to taste
1/2 cup stock, chicken or veggie

preheat oven to 375.  **cut top/stem off of squash.  carefully cut round end of squash away from long skinny end.  then cut each piece in half lengthwise.  scoop out seeds inside round end with a large spoon....
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About Me


Bree Marsh, MFCS, RD, LD Hi, my name is Bree. I love food! I love healthy food! I love sharing my food ideas and tips with you! Follow along and get inspired by all the interesting and easy ways to incorporate super foods into your diet. Check out the 'dense declaration' page for my story!

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 Disclaimer

Please keep in mind that although I am a Registered Dietitian and many of my recommendations are based on years of schooling and research, I am not your personal RD and I do not know of your specific nutritional struggles and/or health problems!  My advice, although many times is intended for the possible prevention of some chronic diseases, is not intended to cure any form of disease and/or medical problem.  Please consult your doctor before making any drastic changes in you diet or exercise routine!


 
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