As a registered dietitian nutritionist and food blogger, I spend seven days a week creating, testing and perfecting recipes. I am always looking for kitchen tools to help make the process easier and more efficient. It’s also helpful when my kitchen tools and accessories double as props for my recipe photos. I was thrilled to have the opportunity to use the Emile Henry Mixing Bowl, and it has become my go-to bowl every time I step into the kitchen to mix things up.

Since 1850, the Emile Henry Company has been manufacturing the finest quality ceramic cooking and bakeware, and I love that the Emily Henry Company is family-owned and operated. One of the most interesting facts about the cookware is that it is made from the mineral-rich soils and clay from the Burgundy region of France.

As soon as I unwrapped the medium mixing bowl, I was excited to put it to work. I immediately noticed that the deeper bowl design kept all the splatters and splashes inside the bowl. The easy-to-grab handle is the convenience I need to move the bowl from mixing in the kitchen to presenting a salad, pasta or mashed potatoes in an elegant bowl on the dinner table. Another great feature is the no-mess pouring spout. It is so convenient! Anything that saves me clean-up time will always move to the top of my favorites list, and my new Emile Henry Mixing Bowl is number one in my book!

The other morning, when I was making breakfast, the first thing I did was grab my Emile Henry Mixing bowl. The medium size is perfect for mixing up my Lemon Blueberry Pancake batter. I wasn’t quite ready to start cooking, so I put the mixing bowl in the fridge to chill. The size of the medium bowl is perfect because it slides onto any shelf in my refrigerator. When I was ready to start cooking, the easy-to-grab handle allowed me to use the no-mess spout to pour the batter and make these yummy pancakes. After giving the bowl a quick wash, I whipped up some blueberry syrup in it and then popped the mixing bowl in the oven to keep the syrup warm. Breakfast was ready, and the warm syrup in my multifunctional mixing bowl was the perfect complement to my table décor!

As I have continued to use my new mixing bowl, I have been impressed by how easily it transfers from the freezer to a hot oven and later to the dishwasher. By using fewer bowls, I can speed up my cooking and cleaning time, which allows me to spend more time with family and friends.

Since I am in the kitchen so much, having accessories like the Emile Henry Mixing Bowl is not only convenient, but also dependable because of its great quality. Since the Emile Henry brand has been around for more than 170 years, I know that I can depend on the highest quality ceramic cooking and bakeware. It’s ideal for gifting to friends and family, it makes cooking in my kitchen easier, and it adds the perfect touch of casual elegance to my table.

I am always looking for the newest flavor of sparkling water but feel there must be a more cost-effective, convenient and organic way to stay hydrated and get the “fizz” I am seeking. Plus, as a registered dietitian nutritionist, drinking sparkling water that is free from sweeteners, artificial colors, artificial flavors and sodium is important because I like being mindful of what I eat and drink. That is why I was so excited to review the SodaStream Terra. It truly has everything I was looking for to create sparkling water that is a taste sensation.

When I unpacked the SodaStream Terra, my first thought was: This fits perfectly at my water/coffee bar! It looks great with my other beverage appliances and complements my kitchen counter. Since I am often in the kitchen working on recipe creation for my blog, I look for appliances that are convenient to use and work well in my kitchen. The SodaStream Terra is a natural fit.

It also is a natural when it comes to ease of use. Just fill the SodaStream Reusable Carbonating Bottle with cold water, slip the water bottle up and back into the snap-lock connection and get ready to create your own sparkling water. It is so fast and easy to use, especially with the brand’s new Quick Connect technology for the CO₂ Cylinder insertion. The large button on the top of the machine is easy to press — three times for minimum fizziness and five times for maximum fizz level.

I always have fresh lemons, limes, oranges and mandarins in my fruit bowl to add fresh flavor to sparkling water. There are so many options: fresh basil or mint, cucumber or even jalapeño to add some spice to your fizz. Take the time to refresh and hydrate with your own designer flavored sparkling water!

The SodaStream Terra is not one of those kitchen appliances you use only a few times and then decide to store it in the garage. If you enjoy drinking water, then you will be using the SodaStream Terra daily. And if you struggle with getting enough water, then the Terra will help create an irresistible taste sensation with every sip you take. The best way to turn fresh water into sparkling water is with the SodaStream Terra.

A chef’s knife is a beloved tool in the kitchen, and every chef has preferences on what makes it their favorite. It’s easily the most-used knife and holds a lot of importance to cooking effectively and functionally. Knives can be intimidating to shop for, which is why I was excited to use and review the Shun Premier Grey Chef’s Knife 8” for you!

The Shun Premier Grey Chef’s Knife is an 8-inch, breathtaking knife that is ultra-sharp and noticeably lightweight but doesn’t feel flimsy. The blade is thin and agile, with 68 micro layers of Damascus cladding that give the knife a beautiful and unique appearance. The handle is extremely comfortable to grip and provides plenty of control. Because of the importance of a chef’s knife in the kitchen, it warrants a splurge, but this knife costs $238 — something to keep in mind.

It was an absolute joy to work with this Shun knife. My first impression was how well-made, durable and powerful the knife is — plus how attractive it is! I used the knife in a variety of ways, from slicing onions and dicing bell peppers to chopping herbs, crushing garlic and mincing meat, and it did not disappoint. Its sharpness is paramount, and it’s a real workhorse. The knife stands out due to its sturdy blade and balance, and it just felt right in my hand. Neither the blade nor handle felt overly weighty. Its superb balance made me feel confident in chopping herbs and slicing vegetables. The knife’s lightness meant I could get through quite a lot without tiring my arm or wrist.

If you’re looking to invest in one quality knife, the Shun Premier Grey Chef’s Knife 8” is one to consider. You’ll get a stunning, razor-sharp, all-purpose blade that is equally useful for cutting meats and produce. This could be a great option especially for people who find chef’s knives to be intimidating. It’s durable, sharp and comfortable, making it ideal for the budding cook and the experienced chef.

It’s mayo free so it’s lower in fat, using Greek yogurt instead and packed with veggies like celery and bell peppers. It’s a hit with people of all ages (including kids) and packs a punch from the herbs, mustard, pickles and lemon to give it a bright, tangy flavor.

It’s super customizable — you can use mayo instead of yogurt if you want, add in whatever crunchy veggies you like (cucumber and radish work really well here) and mix and match with whatever herbs suit you.

For those who aren’t a big fan of eggs in their potato salad but still like the extra protein, I have found grating my eggs (using a cheese grater) into the salad helps “hide” them while still giving a little extra something to the salad that even the pickiest of eaters won’t object to.

What are the Best Potatoes for a Potato Salad?

While there are lots of different opinions on the best potatoes for a potato salad, I really like using red skin potatoes, especially since this is a skin-on potato salad.

The skins of these potatoes give a pop of color and a boost of nutrition and fiber, while the texture of the potato is firm but fluffy.

When warm, they also easily absorb the flavors from the salad, making them taste even better the next day! Other potatoes you can use are Yukon gold or Russet potatoes.

How Long Does Potato Salad Last?

When stored properly in the fridge this salad will keep for 3 to 5 days.

If the salad is left at room temperature for over 2 hours, it should be discarded. At that point bacteria will have grown rapidly in the dish and it is no longer considered safe to eat.

If you are serving it at a party, I recommend serving part of the salad and refilling the dish as necessary in order to prevent it sitting out too long.

Can You Freeze Potato Salad?

Yes, potato salad can be frozen! If you are freezing leftover potato salad, ensure you freeze it in an airtight container or freezer bag, to prevent freezer burn.

In addition, when thawing the potato salad, ensure you thaw it in the fridge, in order to maintain a temperature cold enough to prevent bacterial growth. Thawing it in the fridge also helps it maintain its consistency better once thawed, as thawing it on the counter can make it go mushy.

Adding some fresh herbs and veggies to brighten the salad up a little once thawed can help make it taste more like it did before it was frozen.

Healthy Potato Salad

Serves 8

Ingredients:

• 2 pounds red potatoes, skin on, chopped (about 6 to 7 potatoes)
• 3 large hard-boiled eggs, grated or chopped
• ½ cup celery, diced (about 2 ribs)
• ½ cup green bell peppers, diced (about ½ bell pepper)
• ⅓ cup pickles, or relish, diced
• ⅓ cup red onion, diced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons parsley, chopped
• 2 tablespoons chives, chopped

For the dressing:

• 1 cup Greek yogurt
• 2 tablespoon extra virgin olive oil
• 2 tablespoon Dijon mustard
• ¼ cup lemon juice, fresh
• 1 clove garlic, minced
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¾ teaspoon salt
• ½ teaspoon black pepper

Instructions:

Boil potatoes and eggs together: Add chopped potatoes and eggs to a large pot and cover with enough water to have an inch of water covering everything. Remove the eggs after boiling for 15 minutes and place in a bowl with water and ice. Check potatoes to see if they are fork tender. If not, let them cook for about 5 more minutes.

Make the dressing next: Combine all the dressing ingredients in a medium bowl or large measuring cup and stir until combined.

Drain the potatoes and rinse with cold water. Cool slightly.

While potatoes are cooling, gather your chopped veggies and herbs and place in a large bowl. Peel the eggs and either grate them using a cheese grater or chop them. (I like to grate them!)

Add eggs, potatoes and dressing into the large bowl and gently stir.

You can serve immediately, or chill for a minimum of 1 hour for a cold potato salad.

One of the best parts of this ramen noodle soup in my opinion is the addition of soft-boiled eggs. Not only do they provide a pop of color, but they are also a nutritious addition to the meal.

Can I add meat to this ramen?

If you’re not vegetarian, you’re welcome to add any meat you’d like to this homemade ramen recipe. The meat will need to be pre-cooked and added in alongside the broth.

Can I prep this in advance?

Unfortunately, vegetarian ramen is one of those soups that doesn’t keep well in the fridge. The noodles tend to soak up lots of broth and become soggy. Because of this, I don’t recommend prepping this ramen noodle soup in advance.

Tips for making vegetarian ramen:

You must discard the seasoning packets that come with the ramen noodles. If you add the seasoning packets to this homemade ramen recipe, your soup will be far too salty.

If you don’t have any ramen packets on hand, you may be able to use angel hair pasta or another long, thin pasta in its place. The texture may be slightly different, but you’ll still wind up with a delicious noodle soup.

Quick Vegetarian Ramen

Ingredients:

Ramen:

• 2 tablespoons sesame oil
• 5 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 8 cups vegetable broth
• 3 tablespoons low-sodium soy sauce (or coconut aminos)
• ½ bunch green onions, diced
• 4 ounces white mushrooms, sliced
• 4 packs ramen noodles (seasoning packets discarded)
• 4 soft-boiled eggs*

Marinated green onions:

• ½ bunch green onions, chopped
• 2 tablespoon soy sauce
• 2 tablespoon chili paste
• 1 teaspoon red pepper chili flakes
• 1 teaspoon sesame seeds

Optional toppings:

• Shredded carrots
• Dried seaweed
• Chicken
• Chili paste/sauce
• Sesame seeds

Instructions:

In a small bowl, combine the ingredients for the green onions. Set aside to let them “marinate.”

Heat sesame oil in a large soup pot. Add the garlic and ginger; stir and sauté until fragrant. Be sure to watch carefully so it does not burn.

Add in the vegetable broth and then the soy sauce, green onions, white mushrooms and bring to a simmer. Then add the ramen noodles and cook until soft — 2 to 3 minutes.

Pour soup into a bowl. Top with the green onions that have been marinating, sesame seeds, carrots, soft boiled eggs, dried seaweed, more chili paste/sauce.

*Make soft boiled eggs on the stove:

Bring water to boil in a saucepan.

Reduce it to a rapid simmer and gently add your eggs into the saucepan one at a time. Note: You might not be able to cook 6 eggs in one pan, so you may need to cook them in batches. There should be a max of 4 eggs at one time.

Cook the eggs for 6 minutes. Set a timer!

When the eggs are done place them in the ice water for 30 to 60 seconds.

Peel and done!

As an avid home cook and registered dietitian nutritionist, I am always looking forward to trying new kitchen gadgets and keeping up with trends. The air fryer has been a trendy cooking method for a few years, but I am admittedly a beginner. That’s why I am so pleased to say the Hamilton Beach 5-liter Digital Air Fryer with Nonstick Basket is easy to use. I am excited to share my experience with it.

The first thing I noticed about this Hamilton Beach digital air fryer was the nonstick basket. It is very big (5 liters), which is large enough to cook sides or main meals for a family. Plus, it can be removed from the pan for easy cleanup. The directions to use the air fryer were simple, and the machine has pre-set functions that are straightforward and simple to use.

We cook a lot of food in our house, so I knew I’d be able to batch cook and meal prep with ease using this air fryer. I made onion rings, zucchini fries and sweet potato fries, and they all turned out perfectly. The machine delivered crispy, evenly cooked food every time. I found the basket to be lightweight, making it easy to toss the food halfway through cooking. The square shape of the basket allowed me to fit in a lot of food and even had extra space if needed, which was nice. I loved using the handy, multi-function display; the buttons were all easy to understand and use. The air fryer also is fairly quiet while cooking.

I would recommend the Hamilton Beach 5-liter Digital Air Fryer with Nonstick Basket to friends, family or clients! I loved that it was simple to use with large, easy-to-read controls that barely required me to look at the manual. All the air-fried food we tried had a crispy texture and moist interior. I was impressed with this air fryer’s performance and now, it’s easily one of my favorite kitchen tools.

Healthy egg scrambles like this make breakfast feel special and it’s so easy to make!

Quinoa is a healthy and simple scrambled egg stir-in that turns your breakfast into a satisfying high-protein meal. I like it because I know I am getting in at least 20g of protein first thing in the morning and it keeps me satisfied longer than maybe just a bowl of cereal.

High Protein Egg Scramble with Quinoa

Ingredients

• 2 large eggs, slightly beaten
• 2 tablespoon shredded mozzarella (or Parmesan)
• 1 cup fresh spinach, roughly chopped
• 1 tablespoon Extra Virgin Olive Oil
• 2 cloves garlic, chopped
• ¼ cup cooked quinoa
• pinch salt and pepper
• 2 tablespoon microgreens or fresh basil (optional)

Instructions

Over medium heat, heat extra virgin olive oil and garlic in small frying pan.

Whisk eggs in a small bowl and pour into the pan.

Once eggs start to cook add in the spinach, cheese, quinoa and mix together. Season with salt and pepper. Garish with more cheese and any fresh herbs you prefer.

Cooking Notes:

• If I have it in the fridge I sometimes add in bell pepper, tomato, onion or hot sauce.

In this stir fry dish you are able to control the sodium, type of protein (beef, chicken, shrimp, tofu) and amount of veggies you would like to add in.

Play around with adding in different vegetables such as:

• Mushrooms
• Asparagus
• Snow Peas
• Green beans

You can probably find a pre-made stir-fry veggie blend at the store. Or you can chop up your own broccoli, carrots and red bell pepper for the vegetable options!

Beef and Veggie Stir Fry

Serves 4

Ingredients

• 3 Tbsp. vegetable oil
• 3 to 4 packages stir fry noodles
• 1 lb. stir-fry beef strips (pre-cut at store if available)
• 2 cups broccoli, diced small
• ½ cup carrots, Julienned
• 1 red bell pepper, sliced in thin strips

For the sauce: (half is for the beef marinade, half is for the veggies)

• 2 tsp. Hoisin
• 4 Tbsp. Low Sodium Soy Sauce
• 4 tsp. Sesame Oil
• 2 tsp. Oyster Sauce
• 2 tsp. Red Pepper Chili Flakes
• 1 tsp. Garlic Powder

Instructions

Place the beef in a medium sized bowl and marinate in half of the sauce recipe for 10 minutes: 1 tsp. Hoisin, 2 Tbsp. soy sauce, 2 tsp. sesame, 1 tsp. oyster, 1 tsp, red pepper flakes, and 1/2 tsp. garlic powder.

Bring water to boil for the stir fry noodles.

While the meat is marinating, heat the vegetable oil over medium heat and then add in prepared veggies. Cook for about 3 to 4 minutes, stirring occasionally. Then add in the remaining sauce and cook for another 5 minutes. Add in the steak strips and stir until veggies begin to soften and meat is fully cooked, about 8 minutes.

Your water for the noodles should be boiling by this point, place the noodles in and cook for about 3 to 4 minutes (or according to package directions), then drain. Add the noodles to the beef and vegetables. Garnish with green onions and sesame seeds.

Enjoy!

Recycling, sustainability and going green are the future, and we all need to do our part to save Earth. As a registered dietitian nutritionist and food blog owner, I have a big responsibility when it comes to using eco-friendly products. I clean my kitchen daily, make multiple grocery shopping trips per week and make at least five to seven recipes a week for my business. That’s why I was so excited to try NatureZway’s products! They are an environment-friendly company that produces eco-friendly products to help save the earth and make the world a better place for us and future generations.

Here are the tools I have been using and highly recommend:

• NatureZway All-Purpose Cleaning Cloth (2-pack)
• NatureZway Bamboo Vegetable Brush with Natural Fiber Bristles
• NatureZway Perforated Towels (25 sheets)

What I love most about the cleaning cloths is that they are extremely absorbent. I mainly used them in the kitchen to wipe up water spills and dry my hands. They are safe on any surface, dry dishes very well and are machine washable. These cloths also are great for cleaning the bathroom. Just by touching the towels, you’ll notice how sturdy they are. You can quickly tell they will hold up longer than a regular dish towel.

Using a vegetable brush is a common practice in my household. I love the round shape of the NatureZway brush and that the bristles are made with natural fibers from the tampico plant, which provide greater water absorption than plastic bristles. This brush works great on any vegetable you need to scrub debris off of, such as potatoes and squash. It doesn’t bruise or damage delicate veggies either. My husband and I love to eat russet and sweet potatoes, so we are excited to have this tool in our house.

The NatureZway Perforated Towels are very impressive. My favorite thing is that the towels are reusable; you can use one sheet up to 100 times. Just wash, rinse and dry the towel for later use! These are perfect for a busy day in the kitchen with a lot of clean-up, which often is a typical day for me. My husband loved that he wasn’t throwing away a paper towel and going through a roll so quickly. The towels are very convenient, sturdy and sustainable. Like many of NatureZway’s cleaning products, the perforated towels are rayon made from bamboo cellulose. The bamboo plant is a sustainable source with many advantages. Using this product will help save trees and is one way to be more eco-friendly.

All in all, I highly recommend NatureZway products and think we all have a duty to use more eco-friendly products to help save the earth. Cheers to cleaning green in 2020!

SERVINGS: 6
SERVING SIZE: 2 pancakes (130 grams)
PREP TIME: 15 minutes
COOKING TIME: 15 minutes

Ingredients

• 3 large carrots, washed and peeled
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ cup packed brown sugar
• ¼ cup (52 milliliters) whole milk
• 1½ cups (375 milliliters) buttermilk
• 1 teaspoon (4 milliliters) vanilla extract
• 2 large eggs
• ¼ cup unsalted butter
• Crushed pecans (optional)

Instructions

1. Using the small side of a box grater, finely grate carrots, then set aside.
2. In a large bowl, stir together flour, baking powder, salt, cinnamon and nutmeg.
3. In a separate medium mixing bowl, whisk together brown sugar, whole milk, buttermilk, vanilla extract and eggs.
4. Add shredded carrots to the buttermilk mixture and whisk to combine.
5. Add flour mixture to the buttermilk and carrot mixture and fold to combine.
6. Heat a griddle over medium-high heat.
7. Add 1 tablespoon butter and let it melt evenly across the surface.
8. Pour ⅓ cup batter onto the griddle and spread it into a circle, about ½-inch thick.
9. Cook until bottom is golden brown, about 3 minutes, then flip.
10. Repeat with remaining butter and batter.
11. To serve, place pancakes on a plate and top with crushed pecans and other toppings, if desired.

NUTRITION PER SERVING: 324 calories, 12g total fat, 6g saturated fat, 86mg cholesterol, 338mg sodium, 46g carbohydrate, 2g fiber, 12g sugar, 8g protein, 262mg potassium, 180mg phosphorus

These Best Maple Bran Muffins are a nutrient rich and wholesome way to start your day or to enjoy during an afternoon slump; they’re made with recognizable, healthful ingredients and are freezer friendly.

Savory muffins are some of my favorite type of muffins, but I have a sweet tooth and love a good, indulgent muffin as well like these maple bran muffins. What is your favorite kind of muffin?

What is Bran?

• Bran is the hard, outer layer of whole cereal grains such as oats, wheat, rice, and rye to name a few.
• Nutritionally speaking bran is rich in protein, iron, fiber, carbohydrates, fatty acids and B-vitamins.
• You can buy pure wheat bran in the bulk section of most health food stores or online.

Get on the BRAN Wagon:

Looking to increase your fiber intake? Get on the bran wagon!

• Introduce bran into your diet via oat bran for a boost of soluble fiber. Soluble fiber may lower blood cholesterol levels.
• Wheat, corn, and rice bran are high in insoluble fiber, which may prevent constipation. Bran can be sprinkled into your favorite foods, from hot cereal and pancakes to muffins and cookies.
• Sprinkle bran on your oatmeal/hot cereal or incorporate into your pancakes, cookies and muffin recipes like these maple bran muffins.

 The Best Maple Bran Muffins

Ingredients:

• 1 ½ cup wheat bran
• 1 ½ cup milk
• 1 tsp. orange zest
• 1 cup white-wheat flour
• ¼ cup brown sugar
• 1 tsp. baking soda
• 2 ½ tsp. baking powder
• ½ tsp. salt
• ¾ tsp. cinnamon
• ¼ tsp. cardamom
• ½ cup maple syrup
• ⅓ cup coconut oil (melted) or vegetable oil
• 1 large egg
• 1 tsp. vanilla extract

Instructions:

1. In a medium sized bowl, pour in the wheat bran with the milk and orange zest. Stir ingredients together. Let the wheat bran soak up the milk for 10-15 minutes while you prepare the other ingredients.
2. Preheat the oven to 375 degrees F and line a muffin tin with muffin liners or spray with non-stick baking spray. In another bowl, combine the flour, brown sugar, baking soda, baking powder, salt, cinnamon and cardamom.
3. Then in the bowl with the bran add in the vanilla, egg, maple syrup and oil. Fold in the dry ingredients and you can optionally add in 1/2 cup raisins or diced dates. Scoop the batter into the prepared muffin tins and bake for 18-20 minutes or until the tops are golden brown and the tops of the muffins spring back to the touch. Enjoy the muffins as is, with a smear of butter or make the frosting if desired (but highly recommend).

Maple frosting

In a small saucepan over medium heat, bring 1/2 cup maple syrup, 2 Tbsp. butter, and 1 Tbsp. milk to a simmer – let simmer for 2 minutes while you are stirring. Remove from heat, whisk in 1 tsp. vanilla and then gradually add in 1-1.5 cups powdered sugar. Spread on top of muffins once cooled.

When I fell deeper in love with cooking, my heart grew fonder of knives. My appreciation for knives further escalated after taking a couple of knife skills classes. One of the biggest takeaways I learned is never to chop. For example, imagine chopping green onions and the knife repeatedly slamming against the cutting board. Instead, you should use a circular, fluid, slicing motion with knives, taking advantage of the back of the blade for the majority of the cutting work. My love for knives is why I was so thrilled to review the Shun Kanso 3-Piece Block Set!

The set includes the Shun Kanso 8-inch Chef’s Knife and a honing steel (a must-have tool to maintain a sharp edge on knives). Both the knife and honing steel fit in a bamboo Slimline Block with slots for four more additions to your knife collection. The block is compact and doesn’t take up much valuable counter space.

Based on Zen philosophy, Kanso is a design principle meaning “simplicity” — but a simplicity that is achieved by eliminating the non-essential. In Shun’s Kanso series of products, the knives are manufactured by taking away anything that doesn’t matter and keeping only what does: high-performance steel, a razor-sharp edge, perfect balance and precision cutting control.

My first impression of the chef’s knife was that it is extremely light compared to other chef’s knives I own. The knife has a razor-sharp edge making cutting easy. I also noticed the knife’s appearance right away: It has a beautiful finish that hides scratches and gives the knife a rustic appearance.

I love how the handle feels in my hand. It has a comfortable grip, and the full-tang construction provides strength, balance and cutting control. But my favorite feature of the knife is that it’s sharpened to a 16-degree cutting angle on each side to cut cleanly and help food cook evenly. Amazing!

The Shun Kanso 8-inch Chef’s Knife and honing steel would be great for anyone from an at-home cook to a professional chef. Truly, this is an essential type of knife that every person should own. (If you are recommending it to patients or clients, be sure to cover basic safety, since these knives are extremely sharp.)

I highly recommend the Shun Kanso 3-Piece Block Set to anyone I know, or as a gift for someone interested in upping their knife game!

Did you know…. Eggs are a universal food and an important part of cuisines around the globe. Every culture has its own recipes for egg dishes!

These egg muffins are:

• Great for meal prep
• Low carb
• High in protein
• Truly tasty
• A fun way to eat eggs
• Perfect for on the go!

Helpful tips when making bacon, basil, sun-dried tomato egg muffins:

• Grease of line your cupcake pan with non-stick cooking spray or use silicone liners for EASY removal and clean up!
• Fill each tin ¾ full.
• Sometimes you may notice your muffin collapse a little. This can be solved by making sure your eggs are whisked very well, not using veggies that have too much water, or bake them for just a little longer.
• Customize it! If you don’t like onion, swap it out for another veggie you love. You can add in mushrooms, asparagus, bell peppers, spinach, etc.
• Don’t have bacon on hand? Make them meat free or use diced ham, salami or even pepperoni! Fan of spicy? Add in jalapenos or hot sauce!
• If you use frozen veggies, thaw and strain to remove excess water.
• These egg muffins store well in the fridge for 4 to 5 days in the freezer for 3 to 4 months.
• You can reheat the muffins in the microwave for about 30 seconds or if you have extra time throw them back in the oven at 325°F for about 5 to 10 minutes or until warm.

I hope you love these egg muffins! Reminder: These bake beautifully, but make sure you spray your pan well with non-stick spray otherwise they will stick (or use the silicone liners!)

Bacon, Basil, Sun-Dried Tomato Egg Muffins are a super quick, tasty and easy way to make breakfast healthy while on the go. They are low carb, great for meal prep and a high in protein!

Bacon, Basil, Sun-Dried Tomato Egg Muffins

Serves 12

Ingredients

• 10 large eggs
• ¾ cup shredded cheese (cheddar or mozzarella)
• ⅓ cup sun-dried tomatoes, chopped
• ¼ cup red onion, diced
• 5 strips bacon, cooked and crumbled
• 2 handfuls fresh basil, torn
• 3 tablespoons milk
• 3 tablespoons. Parmesan (to sprinkle on top prior to baking)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 325°F. In a large bowl, crack the eggs and whisk them together.
2. Gather all of your other ingredients to mix in with the eggs. You’ll stir in the cheese, sun-dried tomatoes, bacon crumbles, red onion, fresh basil, milk, salt and pepper.
3. Spray a muffin tin with cooking spray or line with silicone liners. Fill the cups ¾ of the way with the egg mixture. Sprinkle with shredded Parmesan right before baking (optional but recommended) and bake for 20 to 25 minutes. Let cool for 5 minutes, then enjoy!

One-Pan Taco Skillet was one of my mom’s go-to dinner recipes when we were growing up in the house. Now, it’s turned into a staple here in my house!

Reasons Why It’s Such a Keeper Recipe

• Easy to make
• Everyone always loves it
• You can have most ingredients already stocked and in your pantry
• It’s a balanced meal along with a salad or grilled veggie
• It’s satisfying

Different Beans (Besides the Kidney Beans) You Can Add to This Meal

• Black beans
• Pinto beans
• Black-eyed peas
• Navy beans

One-Pan Taco Skillet

• 1 pound lean ground turkey
• 2 tablespoons olive oil
• ½ white onion, diced
• 1 clove fresh garlic, minced
• 1 1-ounce packet taco seasoning
• 1½ cups salsa
• 1 15-ounce can low-sodium kidney beans, drained and rinsed
• 1 10¾-ounce can low-sodium tomato soup
• 5 to 10 tortillas, cut into strips
• ½ cup shredded cheese for garnish

1. In a large skillet over medium heat, cook the ground turkey with olive oil, diced onion and garlic until the meat is no longer pink. Drain out any liquid leftover in the pan.
2. Add in the taco seasoning, salsa, tomato soup and kidney beans. Mix together and bring to a boil, then let it simmer down for about 5 to 10 minutes.
3. Right before serving, mix in tortilla strips and top with cheese. Enjoy!

This pesto is free of gluten and dairy but full of nutrition!

I love that this pesto is indulgent but not overly-rich thanks to the heart healthy avocados and olive oil. This recipe also happens to be vegan, but you can also add Parmesan cheese if you’d like! I usually make this for a meal prep on Sundays to have for dinners throughout the week. It usually lasts two to four days in fridge, but I would recommend eating it sooner than later because it does turn a brownish color once it sits for a while due to the avocado.

A tradition pesto usually includes:

Fresh basil
Parmesan
Pine nuts
Olive oil
Garlic
Salt

My pesto is different because:

I add a few dietitian tricks that I have up my sleeve to add more nutrients to the pesto!

I love to use walnuts in place of the pine nuts, I add in hemp seeds for a boost of protein, fiber and omegas, and I also use the avocado for more healthy fats!

My pesto has no cheese, but you can add in Parmesan if you would like! It add a nice salty flavor.

How to make pesto

I make my pesto typically in the food processor. You can also use a powerful blender to make it nice and smooth as well. I like the food processor or blender run for a few minutes to ensure it’s the consistency I prefer. Adjust seasonings and olive oil as you blend.

Dietitian Tawnie’s Tip: Reserve some of the starchy water from the pasta. When you go to drain your noodles, reserve some of the water. Mix some of this water into the pesto just before you mix it in with the noodles to dilute the sauce and so it can adhere to your noodles.

Substitution options:

If you don’t have walnuts, you can use pine nuts or pistachios. If you want to have Parmesan, that’s a great addition. If you’re vegan and want that cheesy flavor, nutritional yeast is a great option. I love adding nutritional yeast to my recipes! You can add fresh spinach if you have some on hand as well. Cutting down on carbs? Make this recipe with zoodles! Spiralize your zucchini or use on spaghetti squash for a low carbohydrate option. No olive oil? Avocado oil works well too. Or if you have an additional avocado I would add that and adjust consistency by adding water.

Be mindful of portions.

This pesto does contain a plethora of healthy ingredients – but keep in mind these healthy “good-for-you fats” also add up in calories fast! Balance your plate out with some pasta, chicken and roasted tomatoes for a well rounded meal.

Avocado Pesto Pasta with Hemp Seeds

Serves 4

Ingredients

• 1 pound angel hair or spaghetti
• 6 tablespoons extra-virgin olive oil, divided
• ½ teaspoon plus 1 pinch salt
• 2 bunches fresh basil
• ½ cup walnuts
• 2 tablespoons lemon juice
• 1 tablespoon hemp seeds
• ½ cup reserved pasta water
• ½ cup cherry tomatoes, sliced

Instructions

1. Boil water for pasta and follow package directions. Be sure to reserve some of your pasta water – this is helpful for a creamy pasta with this pesto! After you drain the pasta, toss 2 tablespoons olive oil in the pasta so it doesn’t get sticky and add a pinch of salt on top, set aside.
2. In a food processor or powerful blender, mix together 4 tablespoons olive oil, basil, walnuts, lemon juice, hemp seeds and salt until smooth. Adjust olive oil and seasonings to your preference.
3. Add in the pasta water to the pasta, mix in the pesto until noodles are coated well, garnish with tomatoes and enjoy!

Recipe notes

Pine nuts or pistachios may be substituted for walnuts. If desired, ¼ cup nutritional yeast or Parmesan cheese can be added to this recipe. You may need to add a tablespoon or so of hot water to get proper consistency if you add either of these ingredients in.

They are perfect for breakfast, brunch, snack and dessert and taste just like moist carrot cake!

Each carrot cake muffin is filled with warm cinnamon spices, freshly grated carrot, raisins and then baked to perfection. The ingredients are kept fairly simple for this recipe; however, here are some potential modifications you can make:

• Coconut sugar is trendy and certainly has a health halo right now. If you don’t have it, that’s OK! Sub for brown sugar or raw brown (turbinado) sugar.
• Sub the melted coconut oil for canola or vegetable oil.
• You can sub the raisins for dried cranberries or golden raisins. Or just leave them out completely if you don’t prefer them!
• Don’t want to use shredded carrots? Try adding in shredded zucchini or even sweet potato!

Confession: I am not trying to claim the prize for healthiest muffin award with this recipe. There is both white sugar and coconut sugar and coconut oil for flavor and texture. This keeps the muffins moist and fluffy, instead of dense and, well… flavorless!

Wanting more muffin ideas? Another mini idea are these Mini Banana Oatmeal Cups – so fun to fill with yogurt and fresh fruit!

Or if you are looking for more savory my breakfast egg and cheese muffins are a fan favorite!

Mini Carrot Cake Muffins with Orange Glaze

Serves 16

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¾ teaspoon salt
• 3 large eggs
• ½ cup white sugar
• ½ cup coconut sugar
• ⅓ cup plus 2 tablespoons orange juice, divided
• ⅓ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ¾ cup raisins
• 1¼ cup carrots, grated (about 3 to 4 large carrots)
• 1 cup confectioners sugar
• 1 teaspoon orange zest
• 1 teaspoon butter, melted

Instructions

1. Preheat oven to 425°F. Spray a mini bundt tin with cooking spray.
2. In a large bowl, mix the flour, baking soda, cinnamon, ginger and salt. In a separate medium bowl whisk together the eggs, sugars, ⅓ cup orange juice, coconut oil and vanilla extract.
3. Stir the wet ingredients into the dry and then fold in the raisins and shredded carrots. Spoon about ¼ cup batter into each mini bundt tin and bake for 9 to 11 minutes.
4. While muffins bake, make the glaze by mixing together 2 tablespoons orange juice, confectioner’s sugar, orange zest and melted butter in a small bowl.
5. Once muffins are cooled, drizzle the glaze on top! Enjoy!

What to do with this peanut sauce? It’s good with pretty much any stir fry recipe and goes will with any noodle dish. Kebabs or spring rolls are great uses of this sauce too! You can also use it in a cold noodle salad and it goes great with sliced chicken breast and chopped cilantro on top!

Thai-Style Peanut Sauce Noodles with Shrimp

Serves 4

Ingredients

• 2 tablespoons avocado oil
• ½ large red bell pepper, julienned
• 1 cup carrots, julienned
• 1 cup cooked shrimp, tail off, shell off, size: 91/110
• 2 7.7-ounce packages stir-fry noodles
• ¾ cup frozen peas
• ⅓ cup unsalted peanuts, chopped
• Salt and pepper to taste

Peanut sauce:

• ½ cup creamy peanut butter
• 3 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar (seasoned)
• 2 tablespoons lime juice
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 teaspoons sriracha sauce
• 2 teaspoons chili garlic paste
• ¼ teaspoon red pepper chili flakes

Instructions

1. Combine all peanut sauce ingredients into a medium sized bowl, whisk and set aside.
2. In a wok or large frying pan, heat avocado oil over medium-high heat. Once hot, add carrots and bell pepper and cook for about 5 minutes, stirring occasionally.
3. Add in shrimp and noodles and cook for another 4 to 5 minutes. Once shrimp is cooked, add in ½ cup peanut sauce and peas. Continue to add more sauce and salt and pepper to taste.
4. Garnish with chopped peanuts and enjoy!

Being a foodie, I cook often for my blog, family and friends. To remove unnecessary frustrations from cooking, I adore cooking with a nice set of pans. I’ve always tried to save a buck when it comes to pans, but the All-Clad D3 Compact 5-Piece Set was worth the price and certainly lived up to the hype.

The set is durable and a phenomenal choice for the modern cook. It includes a skillet, saucepan, stockpot and two lids that are interchangeable, which is great because I always have a variety of lids to shuffle around in the cabinets. These lids make my life easier. I used the skillet to make sauce for teriyaki chicken rice bowls. The pan’s flared edges made for an easy drip-free pour into the bowl.

I also used the skillet to make garlic butter mushrooms and sausage with bell peppers and onions. Usually, the bottom of my pan burns or olive oil sticks, but everything came out beautifully and with no sticking issues. I used the saucepan to boil water for chickpea pasta and really loved having the contoured handle when draining the noodles. Some pans are awkward and uncomfortable to hold, but these were not at all.

My fiancé used the skillet to make scrambled eggs in the morning. He was excited to try it and thought it was a fantastic, high-quality pan that’s easy to handle and clean. Sometimes eggs can be tricky, but this pan worked well for a quick high-protein breakfast.

I enjoyed my time in the kitchen with these pans and knew I was cooking with a genuine product. I felt confident in my cooking and love knowing these pans won’t have to be switched out for a newer model in just a year. Plus, the pans are dishwasher-safe, meaning less dishes to clean!

Overall, I am extremely impressed and satisfied with the All-Clad D3 Compact 5-Piece Set. It certainly is compact, easy to cook with and clean and is a gorgeous set to own. While they are fairly pricey, these pans have great temperature response, look gorgeous and are very durable. You really do get what you pay for!

You know those days when you wake up ravenous and you need something more than yogurt with granola and fruit? This breakfast sweet potato will have your back. It’s full of beta carotene, vitamin C and fiber.

The sweet potato and peanut butter combination is to die for. Especially since the sweet potato is warm and the peanut butter becomes melty!

I’m getting a vegetable in first thing in the morning. Yes, it’s a starchy, sweet-tasting veggie but hey, still a veggie!

In addition to the veggie at breakfast, this meal is a good source of protein first thing in the morning. Many cereals or other breakfast options are lacking protein, which makes this breakfast a great option! (Plus, it’s plant-based!)

I love finding ways to add peanut butter to my breakfast because I find I am fuller longer and not ravenous two hours after breakfast. Thanks to the fiber, protein and healthy fats in the peanut butter, it will keep you satisfied too!

How to Make a Breakfast Sweet Potato

1. Grab a sweet potato. Wash it and dry it.
2. Poke holes in it with a fork and wrap it in a paper towel and cook in the microwave until you can stick a fork all the way through and it feels done (soft).
3. Carefully cut the sweet potato in half and place banana slices on the sweet potato.
4. Grab your favorite peanut butter and drizzle it on top of the banana slices. Sometimes if my peanut butter is hard I place some in a microwave safe dish and heat it for 30 seconds so it’s easier to work with for a drizzle.
5. Last but not least, top with chia seeds and ground cinnamon! Sometimes I top with a drizzle of honey, but it’s naturally sweet on it’s own!

I hope you love making this breakfast as much as I do!

The neat thing about break sweet potatoes is that they are 100 percent customizable! You don’t like peanut butter? Try cashew butter or almond butter. Allergic? Soy nut nutter or sunflower butter are great options too. Add protein by topping an egg on the sweet potato and saving the banana and peanut butter for a snack. Mix it up – breakfast does NOT have to be boring!

If you do not want to cook your sweet potato in the microwave, you can cook it in the oven or use a programmable pressure cooker if you have one.

Breakfast Sweet Potato

Ingredients

• 1 sweet potato
• 1 medium banana, sliced
• 1-2 tablespoons creamy peanut butter
• ½ tablespoon chia seeds
• ¼ teaspoon ground cinnamon

Instructions

1. Wash and dry sweet potato.
2. Poke holes in it with a fork and wrap it in a paper towel and cook in the microwave until you can stick a fork all the way through and it feels done (soft). Mine takes 8 to 10 minutes in the microwave.
3. Carefully cut the sweet potato in half and place banana slices on the sweet potato. Then drizzle the peanut butter on top, followed by the chia seeds and ground cinnamon.

I eat the skin and all! Such a satisfying breakfast. Enjoy!

If you are anything like me, you are planning out your Thanksgiving spread early. Let’s be honest, we all know how time can fly by!

For the past few years, my mom has tasked me with taking more and more control of Thanksgiving dinner. My first reaction: fear.

“How do I time everything out to be hot and ready on the table for 15 people?”

“When do you get all the grocery shopping done and where do you store it all?”

“Who is going to set the table?”

“How many minutes per pound do I cook the turkey again?! 20? 30?!”

In the spirit of Thanksgiving, I am forever thankful and grateful for my mother’s help and guidance during this time. Even though she wants me to take control of the family holiday dinners – she still helps A LOT. (Who else can relate?!)

If you feel overwhelmed by all things Thanksgiving, you can start here with this recipe.

While everyone makes a big fuss over the turkey (which don’t get me wrong, I LOVE a good turkey), BUT I feel like people always go crazy of the stuffing. The dressing. The most classic fall flavors with delicious bites of herb-y bread, mushrooms and sausage.

I’m excited to show you how easy it is to make the exact stuffing you crave and dream of at your Thanksgiving table.

The mushrooms also add an extra depth of flavor to this satisfying Thanksgiving side dish. The combination of fresh herbs make this aromatic dish stand out. The fresh rosemary, sage and oregano will make it a memorable stuffing!

Before you make this recipe, plan ahead! You need to prep this dish and let it sit covered in the fridge overnight or for at least 6 hours. This is a crucial step to ensure all flavors soak into the bread.

The entire loaf of bread might seem like a lot, but keep cutting and adding it in! I personally don’t like to use the ends, but you can of course!

What is the best bread to use for Thanksgiving stuffing?
In my opinion, high quality white bread. I LOVE the texture simple, delicious white sandwich bread gives stuffing. It has a fluffy texture, it absorbs the flavors in this stuffings so well and it has a crispiness on the outside, but a gooey inside texture.

Can I make the stuffing the day before?
YES. This recipe recommends making it the day prior.

Mushroom Sausage Stuffing

Serves 10

Ingredients

• 4 tablespoons olive oil, divided
• 2 cups chopped celery (about 6 stalks)
• 2 cups chopped red onion (2 small)
• 1 cup white mushrooms, sliced
• 1 cup baby bella mushrooms, sliced
• 1 pound hot Italian turkey sausage, ground
• 1 cup vegetable broth
• 3 tablespoons brandy
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste
• 1 loaf country white bread with crust cut into 1-inch cubes (1 pound)

Instructions

1. Brush a 9-by-13-inch glass baking dish with 1 tablespoon olive oil.
2. Heat 1 tablespoon oil in large skillet over medium-high heat. Add celery and onions; sprinkle with salt and pepper. Sauté until vegetables are soft, about 5 to 7 minutes. Scrape into very large bowl.
3. Add 1 tablespoon oil to same skillet. Add both varieties mushrooms; sprinkle with salt and pepper. Sauté until mushrooms brown and liquid evaporates, about 5 to 7 minutes. Scrape mushrooms into bowl with celery.
4. Add remaining 1 tablespoon oil and sausage to same skillet. Sauté until brown and cooked through, about 8 minutes; add to bowl with vegetables.
5. Add 1 cup broth and 3 tablespoons brandy to the same skillet. Bring to boil, scraping up browned bits. Pour broth mixture into same bowl.
6. Add herbs, salt and pepper into bowl and toss. Mix in bread.
7. Spoon stuffing into prepared dish. Cover with plastic wrap and refrigerate overnight.
8. Preheat oven to 375°F
9. Remove plastic wrap; cover stuffing with foil. Bake 30 minutes. Uncover; bake until top begins to brown, about 25 minutes longer. Or if you don’t have time to wait 25 minutes, put to broil and watch carefully so tops don’t brown.