Kale. Caesar Salad Style.

All hail Caesar! So how many people have started a Caesar salad blog post this way? Probably far too many, but that sure didn’t stop me. But seriously, I’m in love with this Kale Caesar salad right now. Why? Because it’s so easy to make and just tastes so darn good. It’s perfect for lunches or even makes a complete dinner when you add some grilled chicken or shrimp. But, why did I wait so long to post it?

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An Ode to Crunchy Herb Croutons

I am about to make you really uncomfortable. That’s right. I’m going to force you to read my horrendous poetry. Perhaps not my best judgement to write an Ode to Crunchy Herb Croutons, but I did it anyway. Laugh, cry, weep, guffaw, let your emotions be what they may.  And now, without further ado…

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Creamy Caesar Salad Dressing

No creamy dressings for me! Yes, you saw that correctly, I said “no creamy dressings for me!” Well, let me backtrack a little…

Back in the good old 1990’s and early 2000’s fat was BAD. Like really BAD. Like if you even thought about adding avocado to something, people would scorn you. So sad, right? Indeed, it was a sad time, because during that time, I decided to give up some pretty yummy foods.

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You Can Pickle That! Pickled Onions, Cauliflower & Jalapeño.

“You can pickle that!” 

decree Fred Armisen and Carrie Brownstein – from the show Portlandia

Perhaps you haven’t seen this episode of one of my favorite shows. If you haven’t, Google it, because it’s hilarious. The premise is that you can pickle anything. And they mean anything from dropped ice cream cones to parking tickets. The skit is genius and I love it. 

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Mango Edamame Salad

Eat More Salad + Mango Edamame Salad Recipe

I know, that sounds a little bossy, “eat more salad!” But, I really think you should. Why? Well, because my guess is that you’re not eating as many servings of fruits and vegetables as you should!

Oh, don’t get upset, I’m not mad at you, I’m just trying to bring some awareness to what you’re putting in that body of yours. The statistics back me up when I say that you’re not getting enough – to the tune of that 85% of us aren’t getting our 2 1/2-cup equivalent servings of vegetables each day! Don’t believe me? The newest Dietary Guidelines for Americans discusses our deficit and encourages us to shift to a diet that places more focus consuming vegetables.

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Watermelon with Honey-Lime Ricotta and Pistachios

Growing up in Indiana, I always looked forward to summer.

What kid doesn’t, right? Summer meant no school and that meant lots of warm days and nights filled with fun. I remember playing so hard that when my head hit the pillow, I almost instantaneously fell asleep. Those thoughts and memories make me smile, because I love remembering how easy and wonderful life was then. Summer to me also meant sweet, delicious fruit. And I loved it all, cantaloupe, honeydew melon, peaches, strawberries and WATERMELON!

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Spinach Salad with Macerated Strawberry Dressing

Spinach + Macerated Strawberries = Yummy Salad

It’s probably not too shocking to hear that I love salads. But, let me clarify, I like salads that have lots of flavor and that satisfy. So if I’m building a salad, rest assured that it will taste good, be nutritious and leave you feeling content – like a happy little rabbit. Guaranteed then, that this Spinach Salad with Macerated Strawberry dressing will leave your little white tail twitching with joy.

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Super Greek Yogurt Smoothies

Fertility Friday + Smoothies 

That’s right, you read that correctly, I said “Fertility Friday + Smoothies!” A random pairing? Of course not, I do everything with intention…ok, well almost everything. 

Today for Fertility Friday I would like to focus on the amazing nutritional power of smoothies. Yes, I know that people are  crazy about smoothies these days. They make their own, they buy the fancy one that costs 10 dollars and they insist on having them every morning for their “bowl” breakfast. But this is one trend where you can believe the hype…at least to a certain extent.

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No Fail, Winning Guacamole Recipe

Award* Winning Guacamole Recipe

*Disclaimer – this recipe hasn’t actually won any official awards or titles. And it hasn’t been entered in any recipe contests or been featured on the Food Network.  So my guacamole is technically “award-less,” however it’s unofficially a “winner” (hence, Winning Guacamole) in my small circle of nearest and dearest. And I’m about to let you in on my not-so-secret recipe! But first, there are some things you should know.

Guacamole 101: What You Need to Know

  • Pick the Avocado – This is a big deal, so it’s imperative you get it right. How do you choose the right avocado? Depends on when you want to make your guacamole. If you don’t need it until a couple of days from now, it’s ok to buy the rock-solid avocado because it will continue to ripen. If you want it tonight, buy the one that gives just a little when you apply a light pressure to it. Skip the super soft ones and the ones with dents and dings.
  • Don’t Skip the Onion – So many people tell me they want to leave out the onion, but I encourage you not to do that. Instead, if onion causes you trouble, consider this little trick – chop it and then add it to a bowl of water. Let it sit there while you’re making the guacamole and then drain it and add it. Soaking the onion will help remove some of the bitter compounds, so you won’t have that pungent onion taste in your mouth.
  • Add salt – Every time I make this guacamole someone always asks, “why does this taste so good?” It’s not that I am an awesome guacamole maker or that I have a special guacamole secret, it’s just salt. Yes, you heard me, salt. If you don’t add the right amount, it’ll just taste like mashed avocados and onion. Add the salt, and you’ve become a culinary genius! Afraid of salt, it’s ok, I understand, but in this recipe I’m only using 1/4 teaspoon of salt and that equals to about 145 milligrams of sodium per serving. That’s a relatively small amount considering 2300 milligrams per day is your cutoff. 

There, now you’re armed and dangerous. Time to get to the store and stock up on avocados so you can make a big batch of my No Fail Winning Guacamole!

Guacamole

Guacamole

Guacamole

Guacamole

 

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No Fail, Winning Guacamole


  • Author: Sara Haas

Description

A recipe for delicious guacamole that works every time!


Ingredients

Scale
  • 1 ripe avocado, sliced in half and seeded
  • 2 teaspoons -1 tablespoon fresh lime juice
  • 1/4 teaspoon Kosher salt
  • 1/4 cup fresh cilantro, chopped
  • 1/2 jalapeño, finely chopped*
  • 3 tablespoons finely chopped white or yellow onion**

Instructions

  1. Scoop out the avocado flesh into a bowl and gently mash. Stir in the lime juice and salt. Mix in the cilantro, onion and jalapeño.
  2. Serve and enjoy!

Notes

  • *If you prefer your guacamole less spicy, remove and discard the seeds and membrane from the jalapeño before chopping. Careful, those seeds are hot, so best to remove them with a spoon or knife.
  • **Do raw onions bother you? Try soaking them in water first before adding them to your guacamole.
  • Makes about 1 cup guacamole.

Nutrition

  • Calories: 339
  • Sugar: 3
  • Sodium: 608
  • Fat: 30
  • Saturated Fat: 4
  • Unsaturated Fat: 23
  • Trans Fat: 0
  • Carbohydrates: 21
  • Protein: 5
  • Cholesterol: 0

Maple Cinnamon Almonds

Fertility Friday + Recipe for Maple Cinnamon Almonds

Do you remember back in the ’80’s and ’90’s when all fat was considered “bad?”

Looking back on that time, it was almost comical the degree to which we feared fat. Companies worked so hard removing it from their products and people went crazy buying fat-free everything. I remember noshing on a box of fat-free cookies thinking, “wow, no fat, but they sure taste good, I’m so glad they’re good for me!”

Fat is Back?

Oh dear! Luckily research has improved and we are no longer shunning fat. In fact, now we know that fat is vital to our existence. Fats provide energy, help us absorb fat-soluble vitamins, and can keep our hearts healthy. We just have to be smart about the type of fats we’re choosing and how much of them we’re eating.

But I Can’t Eat as Much as I Want?

While all fats fit, it’s important to keep moderation in mind. Saturated and trans fats are the types of fats we should limit. Research is always on-going on this, and recently saturated fast have been in the news about not being as “bad” as we once thought. My advice? Stick with moderation. Go for the whole milk, but keep your serving to one cup. Enjoy that birthday cake, but choose the small slice instead of the massive monster piece. See where I’m going with this? Don’t over-indulge. It’s never wise to eat too much of one thing, right?

Instead, focus on getting more healthy fats into your diet. We call those unsaturated (specifically monounsaturated and polyunsaturated) fats. These unsaturated fats can also help support fertility by helping control blood sugar and tamper inflammation. Where do you find them? Great question!

Where to Find The Fantastic Fat:

Sources of polyunsaturated fats: fatty fish such as salmon, mackerel, sardines; flax seed and flax seed oil, walnuts and edamame

Sources of monounsaturated fats: nuts (like in these Maple Cinnamon Almonds!) and seeds, avocado, canola and olive oil 

Putting it Together

It’s easy! Eat fat, but make smart choices. Stick with moderation and balance your intake with other foods. Eating this way just makes sense! Feeling inspired? Get into your kitchen and make these yummy Maple Cinnamon Almonds so that you can enjoy some of those nutritious healthy fats!

 

Maple Cinnamon Almonds

Maple Cinnamon Almonds

Maple Cinnamon Almonds

Maple Cinnamon Almonds

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Maple Cinnamon Almonds


  • Author: Sara Haas

Description

Super easy snack made with almonds, maple syrup and ground cinnamon.


Ingredients

Scale
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons maple syrup
  • 1 tablespoon water
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 cups almonds

Instructions

  1. Preheat the oven to 300’F and line a sheet pan with parchment paper.
  2. Place the salt, maple syrup, water and cinnamon in a medium pot and set over medium heat. Bring to a boil and stir to combine. Pour in almonds and stir until almonds are well coated. Spread out on prepared sheet pan and bake 20 minutes, rotating the pan half way through cooking time.
  3. Remove and allow to cool before enjoying.

Nutrition

  • Calories: 2118
  • Sugar: 32
  • Sodium: 1192
  • Fat: 180
  • Saturated Fat: 14
  • Unsaturated Fat: 157
  • Trans Fat: 0
  • Carbohydrates: 90
  • Protein: 73
  • Cholesterol: 0

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