Arugula Salad with Apricots and Champagne Vinaigrette


It’s time to break out the salad bowl!

And it’s time to switch things up a bit. Yes, romaine is good and so are tomatoes and all of the other “usual” salad suspects, but why not try something new? What would you say to Arugula Salad with Apricots and Champagne Vinaigrette?

“That’s too fancy!” Is that perhaps your answer? I sure hope not because that’s just not true. Yes, it may sound fancy, but the ingredients are simple and the recipe is easy. See, not fancy at all!

My new salad obsession just happens to begin with my favorite green, baby arugula. There’s just something special about that little green leaf. It’s just so….spicy and interesting. And I like my food spicy and interesting! When you pair arugula with dried chopped apricots (for a little sweetness), sliced apples, pistachios, feta cheese and champagne vinaigrette, you’ve got a unique salad that is incredibly interesting (and nutritious).

So bust out that bowl and salad tongs and get mixing!

The Pretty Pictures of My Arugula Salad with Apricots and Champagne Vinaigrette:

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Arugula Salad with Apricots and Champagne Vinaigrette


  • Author: Sara Haas

Description

Arugula tastes divine tossed with dried apricots, pistachios, fresh apple and a crisp champagne vinaigrette!


Ingredients

  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon champagne vinegar
  • 2 tablespoons olive oil
  • 1/8 teaspoon dried thyme leaves
  • 4 cups baby arugula, washed (2 ounces)
  • 1/2 medium apple, cored and sliced into thin strips or julienned (2 1/2 ounces)
  • 1/4 cup dried apricots, diced (1 1/2 ounces)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup roasted, salted pistachios, roughly chopped (1 ounce)

Instructions

  1. In a small bowl, whisk together the mustard, honey and vinegar. Pour in the olive oil and whisk until combined. Stir in the dried thyme.
  2. To a large salad or mixing bowl, add the baby arugula along with the apple, apricots, feta cheese and pistachios. Pour dressing over the salad and toss to combine.
  3. Portion onto plates and enjoy!

Notes

  • Make it meal! Just add sliced chicken or garbanzo beans.
  • Recipe makes about 3 tablespoons dressing.

Nutrition

  • Serving Size: 4
  • Calories: 175
  • Sugar: 5
  • Sodium: 171
  • Fat: 12
  • Saturated Fat: 3
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 4
  • Cholesterol: 8

Cinnamon Apple Oatmeal Cookies

Besides waffles, I love cookies.

I always have, and I likely always will. In fact, I’m convinced I’ll be the old lady at the nursing home hoarding cookies and scarfing them down in my rocking chair, collecting a pile of crumbs on my nylon pants. Hopefully it’ll be a nursing home with a good housekeeper. 😉
But, I digress. My point is, besides tasting awesome, there’s just something special about a good cookie. It evokes happy childhood memories and can make a day that wasn’t so great, pretty awesome. While my heart belongs to the chocolate chip cookie, I also have a big place in my heart for the oatmeal cookie. Oatmeal and chocolate is actually a favorite of mine too, go figure. But, because a certain someone in New York said she needed an oatmeal cookie recipe, I wanted to be creative and “think outside the box” with this recipe. It didn’t take long for me to come up with Cinnamon Apple Oatmeal Cookies. No chocolate, but still so delicious.

Are cookies a health food?

Oh no, no they’re not. But here’s the deal. Cookies exist because of that special-ness I mentioned above. So, you must enjoy them on occasion. How can I say this as a dietitian? Well, because I am a real person. I know that we all need to treat ourselves and I know that we can do it in a way that won’t destroy all of the other good things we’ve done to nourish our bodies. So, here’s the deal. Use some whole wheat flour, get rid of some of the sugar and keep the portion small.
Now treat yourself by making and enjoying these Cinnamon Apple Oatmeal Cookies!

And here, the beauty shots of my Cinnamon Apple Oatmeal Cookies:

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Cinnamon Apple Oatmeal Cookies


  • Author: Sara Haas

Description

A classic oatmeal cookie made with dried apples and plenty of cinnamon.


Ingredients

  • 1/2 cup all purpose flour (75g)
  • 1/2 cup whole wheat flour (77g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened (I used salted butter)
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped dried apple (about 1 ounce)
  • 3/4 cup rolled oats (183 grams)
  • 1/4 cup chopped pecans

Instructions

  1. Preheat the oven to 350’F and line cookie sheets with parchment paper.
  2. In medium bowl, whisk together the flours, baking soda, baking powder, cinnamon and salt.
  3. In the bowl of a stand mixer, using the paddle attachment, whip the butter until creamy, about 2-3 minutes. Scrape down the sides of the bowl and add the granulated sugar and the brown sugar. Blend about 1-2 minutes. Add the egg and vanilla and mix until combined, about 20 seconds. Scrape down the sides of the bowl again, then add the flour mixture. Blend on low speed until just combined. Add the apple, oats and pecans and mix until just combined.
  4. Drop dough by the rounded spoonful (about 20 grams per cookie) on the prepared cookie sheets, a couple of inches apart from each other. Bake for 10-12 minutes or until golden. Allow to cool slightly on the pan before moving to a rack to cool.

Notes

  • Makes about 30 cookies.

Nutrition

  • Calories: 2401
  • Sugar: 165
  • Sodium: 1369
  • Fat: 120
  • Saturated Fat: 62
  • Unsaturated Fat: 49
  • Trans Fat: 4
  • Carbohydrates: 310
  • Protein: 31
  • Cholesterol: 430

Chocolate Chip Banana Bread

What? Another quick bread recipe? Oh yes, yes it is.

You know why? It’s because my family loves a good snack, so I’m always looking for new ways to nourish them. Since pumpkin season is officially over, I’ve moved on to bananas.
Like pumpkin, bananas are incredibly versatile and add great moisture, interest and natural sweetness to baked goods. I love them for that and for the nutritional goodies they supply.

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WGN Lunch Break Segment: The Recipes

Stock your freezer with some delicious foods you made yourself.

These recipes aren’t just simple, they’re tasty and nutritious! 

When life gets busy or hectic, you’ll feel good about reaching for these awesome freezer foods!

 
Freezer Waffle Beauty

Click here for the Basic Whole Wheat Freezer Waffles recipe

 

Easy Freezer Burrito Beauty

Click here for the Easy Freezer Burritos recipe

 

Click here for the Freezer Quinoa recipe

Easy Freezer Burritos

Do you have 15 cents?

Of course you do!

Here’s the deal, you could spend 50 cents on a lackluster burrito, or you could spend half that and have a tasty burrito loaded with nutritious ingredients. If you’re like me, you’ll choose the 15 cent burrito. Not sure how to make this amazingly inexpensive, delicious burrito? Don’t worry, I’ve got you covered. My Easy Freezer Burritos recipe is below and some pictures in case you need inspiration or instruction.

The Pretty Pictures of Easy Freezer Burritos:

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Easy Freezer Burritos


  • Author: Sara Haas

Description

Don’t buy burritos anymore! Make them yourself with delicious, nutritious ingredients to fill you and nourish you.


Ingredients

  • 1 cup prepared quinoa*
  • 1 15-ounce can black beans, drained and rinsed (about 1 1/2 cups)
  • 3/4 cup frozen corn, thawed
  • 1/2 cup tomatillo salsa
  • 12 whole wheat or sprouted whole grain 8-inch flour tortillas
  • 3/4 cup shredded sharp cheddar cheese

Instructions

  1. In a large mixing bowl, combine the quinoa, black beans, corn, salsa and cheddar cheese.
  2. Lay tortillas out onto a clean work surface then spread 1/4 cup bean mixture down the middle of each tortilla.
  3. To roll: Fold one end of the tortilla to meet the other. Gently push back the tortilla and ingredients so they are tight. Fold outside edges inward, then roll until burrito is closed. Repeat the process with the remaining burritos.

To freeze

  1. Tear 12 sheets of foil. Place a burrito in the center of each piece of foil and tightly roll up. Place foil-wrapped burritos in a freezer bag. Label and date them before storing them in the freezer.

To enjoy

  1. Remove burritos from foil and place on a microwave-safe plate. Cover and cook on high heat for about 1 minute. Check and add more time if necessary. If you’re unsure, use a food thermometer and cook until internal temperature reaches 165’F.

Notes

  • Makes 12 burritos
  • *Of course I wouldn’t leave you hanging! Here’s how you prepare the quinoa: http://www.sarahaasrdn.com/freezer-quinoa/

Nutrition

  • Calories: 2886
  • Sugar: 10
  • Sodium: 1271
  • Fat: 46
  • Saturated Fat: 20
  • Unsaturated Fat: 21
  • Trans Fat: 0
  • Carbohydrates: 503
  • Protein: 115
  • Cholesterol: 89

Freezer Quinoa

I’m trying to convince you that quinoa’s “moment” isn’t over!

In fact, in my opinion, this little powerfully nutritious seed, is still something that should be a staple at your dinner table.

Besides being nutritious, quinoa is super easy to prepare. All you need is some water, salt and a pot and 15 minutes. Yes, that’s it. Simple.

And get this, it freezes beautifully! Yes, it does! Simply let it cool and then place it into a freezer bag. Break off pieces as you need it and enjoy. It’s magical!

And here are the pretty picture of Freezer Quinoa:

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Freezer Quinoa


  • Author: Sara Haas

Description

Make it once, enjoy it many times! This recipe makes a big batch of quinoa perfect for freezing!


Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon Kosher salt

Instructions

  1. Place quinoa and water in a saucepan and bring to a boil over medium-high heat. Season with salt and reduce heat to a simmer and cook, uncovered for about 15 minutes. Drain off any excess liquid.
  2. For faster cooling, spread cooked quinoa out onto a sheet pan.
  3. Once cooled, place quinoa in a re-sealable freezer bag. Label and store in the freezer.

Notes

  • Makes 3 cups of quinoa.

Nutrition

  • Calories: 626
  • Sugar: 0
  • Sodium: 617
  • Fat: 10
  • Saturated Fat: 1
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 109
  • Protein: 24
  • Cholesterol: 0

Super Bowl, The Day After. Recipes You Need for Recovery.

If Americans had an unspoken motto it might just be “go big, or go home.”

We live that motto to it’s fullest and The Super Bowl is no exception. We treat the Super Bowl like a national holiday. We plan the perfect snack table, we make sure to find coordinating cups and plates, we paint our faces and wear our team’s colors. With the amount of time and preparation that goes into planning these day-long food fests, it’s no wonder then, when Monday rolls around, we are all suffering from “The Super Bowl-Induced Food Coma.”

Did you pop too many jalapeño poppers last night? Or devour dip after dip and spicy chicken wing after fried chicken wing? Fear not! My fellow dietitian foodies and I have plenty of delightful “recovery” recipes for you to enjoy. So, stop feeling bad about what you ate last night and instead, try one of these recipes to get you back on track. And maybe, if you’re going to “go big” again (when it comes to the buffet table), just go home instead. 

 

The Awesome Recipe Collection

Spring Rolls with Honey-Soy Dipping Sauce: Sara Haas RDN, LDN (ahem, yours truly!)

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Carrot and Jicama Slaw: Christy Wilson Nutrition

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Amaranth Buddha Bowl: Shaw Simple Swaps

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Golden Kale Tahini Salad: Nourish RD’s

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Cook Once, Eat Thrice – Grilled Chicken Schwarma: MJ and Hungryman

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Chicken Sausage, Kale and Broccoli Frittata: Nourish Breathe Thrive

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Gluten Free Black Bean and Jalapeno Cauliflower Tostadas: Kara Lydon

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Arugula Quinoa Salad with Avocado and Bacon: Mom’s Kitchen Handbook

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Wild Blueberry, Blood Orange and Ginger Smoothie: The Grateful Grazer

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Grapefruit Kale Salad: Dietitian Debbie Dishes

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Everyday Lentil Salad: Food, Pleasure and Health

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Cashew Coconut Recovery Milk: Avocado a Day Nutrition

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Wild Blueberry Mojito Smoothie Bowl: The Average RD

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Greek Salad with Marinated White Beans and Tzatziki: Salubrious RD

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Vegetarian Rice and Bean Casserole: Jenna Braddock RDN

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Want More? I thought so! Five More Awesome Recipes Just for You!

Healthy, Low-fat Mexican Avocado Chicken Salad: Abbey’s Kitchen

French Toast with Apples, Pecans and Greek Yogurt: Amy Gorin Nutrition

Step By Step Guide – Rolling Fresh Spring Rolls: Emily Kyle Nutrition 

Green Chia Lemon Smoothie: Homemade Nutrition

Banana Split Smoothie Bowl: The Nutritionist Reviews

Spring Rolls with Honey-Soy Dipping Sauce

I love spring rolls.

There’s just something so remarkably fresh about them that makes me happy. At one of my old jobs, I had to make spring rolls on a relatively regular basis. During that time, I could crank out hundreds of those little guys. I would be tired, with a sore back and cross-eyed when I was done. But that didn’t deter me from eating the scraps or messed-up rolls. Ah, the memories!

Here’s the deal with spring rolls, they are so delicious, but can be so annoying to make. Please, please don’t get mad if your first 2 or 10 look horrible. I promise you that they will still taste good. Just keep trying and soon you’ll be a professional “spring roller.”

Nutrition Spotlight:

Veggies abound in spring rolls and that makes them a fantastic, nutritious choice. They are the perfect vehicle for so many kinds of veggies too. You don’t have to stop at carrots and lettuce (like my version below), you can add peppers and jicama for example. Really, just be creative and have fun with them. But don’t forget the basil, mint and cilantro, they are the key to flavor and offer their own nutritive bonus too.

 

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These are bean thread noodles.

 

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Simple to make, just pull out of bag and plop in some water.

 

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Watch them grow and feel them soften. Takes about 15 minutes and they’re done.

 

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Get all of your ingredients together before rolling. Trust me on this one.

 

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Look how yummy that is, even before you roll it!

 

Spring Rolls Beauty

Roll ’em up! And don’t worry what they look like, ok?

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Spring Rolls with Honey-Soy Dipping Sauce


  • Author: Sara Haas

Description

Refreshing and satisfying, these spring rolls are a perfect for an appetizer or light lunch.


Ingredients

  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon low sodium soy sauce
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons water
  • 1/3 package bean thread noodles, prepared according to package directions
  • 5 small lettuce leaves (Bibb or baby green or red leaf lettuce)
  • 1/2 cup shredded carrot
  • 1/4 cup peanuts, chopped
  • 1/3 cup mint leaves
  • 1/3 cup basil leaves
  • 1/3 cup cilantro leaves
  • 5 each spring roll skins/wrappers

Instructions

  1. Combine the lime juice, honey, soy sauce, crushed red pepper and water in a small saucepan. Set the pan over medium heat and bring to a simmer. Simmer for 3-4 minutes, then remove from the heat and allow to cool.
  2. Toss 1-2 teaspoons of the dipping sauce with the prepared bean thread noodles.
  3. Prepare a large bowl of warm water for softening the spring roll skins and lay out all of the filling ingredients; the lettuce, carrots, peanuts, mint, basil and cilantro.
  4. Remove 1 spring roll skin from the package and gently submerge in the bowl of warm water. Gently swish until spring roll skin becomes loose and flexible. Carefully remove it from the water and place on a clean kitchen countertop. Place one lettuce leaf on the bottom and then top with some noodles, carrots, peanuts and herbs. Take one edge and fold over to meet the other edge, then pull back on the fillings (like you’re making a burrito) until tight. Then fold in the sides and continue rolling the spring roll until sealed. (If you break the skin, just get another one and try again! If you can’t roll it, don’t worry about it. Just place everything in the middle and fold it up. I promise it will taste the same!)
  5. Slice rolls in half, if desired and serve with dipping sauce.

Nutrition

  • Serving Size: 5
  • Calories: 169
  • Sugar: 11
  • Sodium: 260
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 27
  • Protein: 8
  • Cholesterol: 1