I Can’t Believe I’m Into This I am the first to promote simple, uncomplicated food. Most of what I do involves wielding a chef’s knife and playing with fire and water to whip up meals. I don’t like food products that don’t look like real food. I don’t even really like energy bars, even if I can see the nuts… Read more →
Are you a nutrition writer? Maybe you’ve written well-researched articles for health professionals as well as evidence-based but simplified consumer articles (read: no footnotes or heady explanations of methodology). And now you’re flirting with the idea of writing a book, but aren’t sure if you can do it? If you’re already a writer, the good news is that writing a… Read more →
That was Then As a New York City transplant, I got used to preparing full meals in impossibly small kitchens with a minimum set of equipment. It became a point of pride – the things I could accomplish with little more than a chef’s knife. I am still a minimalist at heart, and cringe at excessive collections of one-use tools. But… This… Read more →
Bananas are so common in the United States that it’s easy to forget they’re a tropical fruit. The yellow, crescent moon shaped Cavendish banana is America’s favorite. It’s a simple snack, works well added into breakfast (in hot and cold cereals, pancakes, on top of waffles), adds moisture and sweetness to baked breads and muffins, and finds its way into desserts, too – but when’s the last time you saw it in a salad?
Baby Greens Salad with Banana-Curry Vinaigrette
A bed of baby greens, tossed with ribboned carrots, diced bananas, slivers of red onion, English cucumbers, toasted pistachios, in a creamy dairy-free curry-banana vinaigrette
Banana Curry Vinaigrette Dressing:
To make the dressing: Toast curry powder in a small pan over medium heat until fragrant, 1-2 minutes, remove from heat and transfer curry powder to a medium bowl. Wipe pan clean. To the medium bowl, add olive oil and vinegar and whisk to combine. Puree 1/2 small banana until completely smooth, and slowly add to curry-oil-vinegar mixture, stirring vigorously to fully incorporate. Season with salt and pepper to taste and stir to combine. Set aside. Dressing will be creamy. While not necessary, the dressing can be made ahead of time to allow flavors to develop more thoroughly.
To prepare the salad: Using same pan that toasted the curry powder, toast pistachios over medium heat until fragrant or toast marks start to show, 1-2 minutes. Transfer to a small bowl, and set aside to cool. Prepare and measure the baby greens, cucumbers, carrots, red onions, and bananas, and add to a large bowl. Top with toasted pistachios. Using a spatula, add just enough dressing to salad to coat (there may be extra). It may be helpful to toss by hand, wearing plastic gloves to reduce mess. Garnish with remaining banana slices if desired. Enjoy.
Nutrition: 230 calories, 18g total fat, 2g saturated fat, 3g protein, 18g carbohydrates, 4g fiber, 8g total sugars, 0g added sugars.
Daily Value for vitamins and minerals: 20% Vitamin A, 25% Vitamin C,160% Vitamin K, 20% Vitamin B6, 20% Folate, 10% Iron, 10% Magnesium, 15% potassium.
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I know what it’s like to fall off the wagon on a good habit. My downfall is finding time to write. I love the idea of writing, but often make many of the same excuses you might expect of someone avoiding the gym or cooking dinner – I’m tired, there’s no time, it’s too hard. I’m lucky that I… Read more →
In the second installment of a two-part guest blog on weight management for Bell Institute of Health and Nutrition, I cover two areas many clients struggle with in their diets – snacking and eating breakfast daily. (In the first post, I answered questions about weight loss struggles, how to stay on track, and exercise for a busy lifestyle). Bell Institute: What are… Read more →