Over the course of little more than a month, we removed 54 tiny toy magnets from the digestive systems of four children. They were lucky: Despite invasive procedures and operations to repair holes in their intestines, their injuries were treated in time, and they will make full recoveries. In the past, others across the nation […]
Find jobs at Careers by KevinMD.com. Search thousands of physician, PA, NP, and CRNA jobs now. Learn more.
Happy my birthday to you, friends!!!
Given that today is my favorite day of the year, I thought it an appropriate time to drop some big news, feeeeeelings, and an epic quinoa bake. I’m Logan-style PSYCHED about it. (I also feel like I might throw up a little.)
Here’s the thing. I’ve been contemplating this post for a while now. And the more I thought about it, the more I built it up in my head. I wanted to deliver this news and its accompanying emotions—Excitement! Joy! Humility! Terror!—with just the right balance of genuine gratitude and sparkling wit. In short, the post needed to be fucking splashy.
Then I woke up yesterday with a rash on my face.
Sure, the rash could be due to recent night serum experiments or the bomb cyclone currently swirling outside my window, but I’m 90% convinced it was triggered by stress related to the subject of this post (and the writing of the post itself). So, instead of adding to my angst by trying to bedazzle the following announcement, I’m just gonna come right out with it…
A DUDE DIET SEQUEL IS ON ITS MERRY WAY!!!!!!!!!
That’s right, dudes. Your weird blog lady is hard at work on cookbook #2, which will be hitting your kitchens sometime in September of 2019. The working title is Dude Diet Dinners, and this bad boy will be packed with more than 125 cleanish recipes to help make your nighttime feasts a little more delicious. And doable.
Truth be told, I actually got the deal the week of my wedding back in early October, and I’ve been sitting on this news/cranking on some bomb recipes for almost 6 months. Sooo, if you saw a picture of a meal on Instagram, and it never showed up on the blog, or you asked me for the recipe and I was awkward or cagey about it….surprise! It’s probably a DDD recipe!! I’m sorry for keeping it from you. Please forgive me.
I didn’t say anything until now for a few reasons, but mostly because it felt silly to hit the Internets with my enthusiasm for a Dude Diet follow up, only to be like, “I’m so pumped for you to see it in 2 years!!” I realize a year and a half also seems ridiculously far away, but whateva. I can wait no more!! (The road to cookbook is looooong, but it will be here before we know it?)
Now, for a tiny bit of that gushy stuff. The Dude Diet, from its blog inception to this very second, has been my professional (and personal) pride and joy. I love that I get to write about something I believe in—accessible healthy eating and ridding the world of man boobs!—and create recipes that get people excited to cook and eat real, nourishing food.
And watching people (men, women and cool children alike) climb aboard The Dude Diet bandwagon over the past few years? The feeling is impossible to articulate, but it makes me tear up on the reg. Seriously. Every Instagram photo of a DD creation or message about DD success, even if it’s just that the book made you laugh, brings me an embarrassing amount of joy. So, thank you. You, my Internet friends, are the greatest, and I owe you big time. This next book wouldn’t be possible without your support of the first, and I feel Britney Spears lucky to have a virtual community of such smart, funny, good-looking, talented individuals. (Just FYI, that’s how I picture you.)
I also feel endlessly lucky to be married to my muse. Logan’s fiery passion for all things dank provides me with daily Dude Diet inspiration, and I am forever in his debt. Snaps for the Dude.
Sidenote: If you follow me on Instagram, you probably know that Logan is absolutely crushing as Dude Diet ambassador. Not gonna lie, I had a feeling the serious wonderland bod he was rocking at our wedding was temporary, but the dude has kept it outrageously tight. (Thank you to the few individuals who have recognized Logan in public—his belief that he is now the “Timberlake of diet ambassadors” serves as excellent maintenance motivation.) I can’t take full credit for him being “the skinniest dude alive,” but I’m going to anyway. I’m a birthday princess!!
Now is the part of this post where I shamelessly ask you for help…
I NEED RECIPE TESTERS!!
*Update 3/23: Unfortunately, I am no longer accepting testers!! Thank you so much for the OVERWHELMING response!
What made The Dude Diet so awesome is that all of the recipes were tested by blog readers. Feedback from badass home cooks versus professional recipe testers (yes, that’s a real job) was a game changer and made all the difference in streamlining the recipes and ensuring they were as delicious and idiotproof as humanly possible. So, if you have any interest in testing new Dude Diet recipes (i.e. Bulgogi Burritos, Salmon and Soba Bowls, Turkey Taco Salad with Avocado Ranch), drop me a line, and I’ll give you all the dirty details on the process. No cooking/recipe testing experience necessary. In fact, the more culinary-challenged you are, the better—I want all of these recipes to be battle tested.
Before I leave you to go drink pink champagne and do #birthdayprincess things, let’s quickly discuss this celebratory Buffalo Chicken Quinoa Bake.
I know I say this about every quinoa bake, but I really do think this might be my best one yet, people. The spicy, tangy, cheesy awesomeness is, as Logan said last night amidst wild appreciation grunts, “the HFA” (hot fuck action). It’s loaded with superfood quinoa, lean chicken breast, two cheeses and Dude Diet Yogurt Ranch (from the famous fingie recipe), and the flavor fireworks are straight up insane. I even snuck in some cauliflower for a little nutrient boost, along with the carrots and celery, but I promise you can’t taste it.
This bake is on the straightforward side, but I’ve got a few notes and you do you options. First, Frank’s Red Hot Buffalo Wing Sauce is NOT the same as regular Frank’s. It’s thicker and more mild, so if you use the original sauce start with ¼ cup and go from there, or you will literally burn your face off. I used a couple idiotproof chicken breasts for this recipe, but feel free to use a store-bought rotisserie bird for the sake of convenience. Oh, and like all quinoa bakes, this one calls for a responsible amount of cheese. However, if you’re a cheese fetishist and it happens to be No-Calorie Sunday, you may wish to add a little extra. I didn’t use any blue cheese (because I hate it, sorry), but you can add some on top or to the filling if you’re more of a traditionalist.
Dude Diet FOREVER. Virtual chest bump.
Buffalo Chicken Quinoa Bake (Serves 4 generously)
Ingredients:
1 cup quinoa
1½ cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1½ cups cauliflower “rice” (aka very finely chopped cauliflower florets)
½ medium yellow onion, minced
½ cup finely chopped carrots
½ cup finely chopped celery
2 cups diced or shredded chicken breast (I used the foolproof method, but feel free to use the meat from a store-bough rotisserie bird.)
½ cup Frank’s Red Hot Buffalo Wing Sauce (plus extra for serving)
¾ cup grated sharp cheddar cheese
¾ cup grated provolone cheese (Gouda is also great!)
¼ cup whole-wheat panko breadcrumbs
3 scallions, thinly sliced (optional)
For the Yogurt Ranch:
1½ cups nonfat plain Greek yogurt
1 teaspoon dried parsley, crushed (Just use your fingers to crush the flakes.)
½ teaspoon dried dill weed
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
Instructions:
-Combine the quinoa and chicken broth in a small saucepan and bring to a boil. Lower to a simmer, cover the saucepan with a lid, and cook for 14 minutes, or until all of the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.
-Meanwhile, whip up the yogurt ranch! In a medium bowl, whisk all the ingredients for the ranch. Briefly set that deliciousness aside.
-Pre-heat the oven to 375 degrees.
-Heat the olive oil in a large ovenproof skillet or shallow Dutch oven over medium heat. When the oil is hot and shimmering, add the cauliflower, onion, carrot, and celery. Cook for 5 minutes until the onion is translucent and the vegetables are tender.
-Add the cooked quinoa, chicken, and Frank’s to the pan and fold everything together. Turn off the heat and fold in 1 cup of the yogurt ranch and half of the cheddar and provolone. Taste the filling. Add a little extra Frank’s if you deem it necessary.
-Smooth the top of the filling with a spatula. Add the remaining cheese in an even layer and sprinkle with the panko.
-Bake for 25 minutes until the cheese is melted and bubbling. If you want to brown the top of the bake (I DO!!), pop the casserole under the broiler for 1 to 2 minutes until the bread crumbs turn golden brown.
-Whisk a tablespoon or two of water into the remaining yogurt ranch just until it has a drizzle-able consistency. Serve the quinoa bake drizzled with as much extra ranch and Frank’s as you like and garnish with scallions.
Ingredients
Instructions
Notes
*Frank's Red Hot Wing Sauce is NOT the same as regular Frank's. (It's thicker and milder!!) If you're using regular Frank's, start with 1/4 cup and add more slowly until you reach your desired level of heat.
The post The Dude Diet: Buffalo Chicken Quinoa Bake (and BIG NEWS!) appeared first on Domesticate ME!.
We live in an amazing world of constant information, sometimes it can get overwhelming. "Future Proof Shares" is a weekly series with the goal of selecting a few interesting pieces of media on money and medicine from around the Interwebs. They may be old or new but will always be new to me. This series is inspired by "The Sunday Best" by my fellow physician money blogger Physician on FIRE (PoF). Enjoy!
Contract Diagnostics is the country’s only firm 100% dedicated to Physician Contract Reviews. Their proprietary review process focuses around educating their Physician clients on how to negotiate and ask for things, what specifically to ask for, and an overall view of the ‘deal’. Not a law firm, they provide overall ‘deal’ advice in a much more comprehensive manner than a traditional lawyer would. While their attorneys review every contract, it is presented in a much different way based on your specific situation. Private Practice vs Hospital employed? Hospitalist vs Trauma Surgeon? California vs Florida…they are familiar with all the nuances of each specific situation and would love to help with yours.
A few weeks ago I mentioned how I’d struggled with an aversion to frying. It was more of a fear of creating a giant kitchen mess than anything, plus all the concerns about playing around with hot oil (the spattering! the burning! the potential fire!). Turns out, it’s really nothing to think twice about, especially considering I managed to do both recipes without a thermometer! This dish is especially easy, which is something to be said for a dish from a restaurant where it’s easy to spend upwards of $50 on an entree.
Milos is one of those Midtown restaurants best visited on someone else’s expense account. They’re masters of the sneaky concept of market price on their incredible fresh fish, which means they don’t list the price on the menu and generally the figure it a bit higher (as in multiply by at least 3) than you’d pay if you thought about it first. However, the waiters will walk you past the beautiful display of the day’s fresh seafood and it’s hard not to get caught up at the rows of whole fish.
It’s a Greek restaurant, and the food embodies classic Greek flavors using fresh herbs, olive oil, and yogurt. Dishes tend to be simple, and this appetizer fits the bill – it transforms humble summer vegetables into crunchy chips with just enough tenderness inside to warrant another (and another) bite. Served hot, and with a little piece of fried cheese, it’s somehow light despite how it’s been breaded and fried. The secret there is to make a batter thin enough so it doesn’t clump on the chips.
When researching this recipe, I started out with this version from Canadian Living magazine (who knew the NYC Milos is an offshoot of the original in Montreal?) and didn’t veer too far. Getting the end result to look like it does in the restaurant (thin chips, perfectly golden and stacked tall) relies on two key techniques. First, the chips need to be thinly sliced. Think as thin as possible while keeping the slices intact. While slicing them thicker actually won’t effect the taste too much (I tested the recipe with thicker slices as well), the cooking time will increase and the chips will have more bite and feel heavier than the restaurant version. Second, make sure the batter is thin and you allow it to drip off the slices a bit before frying. If necessary, add more water to the batter than called for to keep the consistency close to heavy cream.
Save RecipeIngredients
Instructions
Hey guys!
How is your weekend going?! Brian and I have crammed in quite a few activities this weekend, but nonetheless it’s still gone by super fast. I guess time flies when you’re having fun!
Saturday we got up early so we could spend the day in the mountains. Brian REALLY wanted to show our friends that were visiting this weekend Estes Park, so that is exactly where we went.
Check out those snowcapped mountains…can you believe it!? It was very beautiful and definitely felt “colorado-y” 
After a short hike, we headed into the main town of Estes Park so we could check out the Elk Fest. There were SO many people there, we definitely wanted to see what was going on.
It was a cute, local festival with music, crafts, art, photography, and amazing food. We were SO happy we made the stop.
Pumpkin spice kettle corn…a delicious treat I was SO happy to purchase
The BEST smoked salmon I have had in my life…the chef was smoking it right before our eyes!
We made a Trader Joe’s pitstop to get some ingredients for a dinner with friends and I got REALLY excited about the Brussels sprouts.
We had our friends Liz and Aidan over for a yummy fall dinner of Winter Squash Salad and How Sweet Eats Autumn Mac n Cheese (a fall tradition in our house!)
Sunday morning, I baked up a batch of Carrots n Cake’s Paleo Morning Glory Muffins and EVERYONE loved them.
We needed a good breakfast as fuel for the Pearl Street Farmer’s Market. I had heard that this was one of the best farmer’s markets, and Amanda loves farmer’s markets as much as I do so I thought it would be a PERFECT way to end their Denver vacation.
There were TONS of booths with veggies, homemade goodies catering to just about any dietary need (paleo, gluten free, vegan, etc), jewelry, bags, and just about anything else you would want to find at a farmers market.
\
And I met a new-to-me blogger! Carly’s Citchen made some delicious Cherry Vanilla protein balls that I just couldn’t say no to
After the farmer’s market we ran a couple of other errands and ended up at Whole Foods for a tasty lunch full of veggies from the Whole Foods salad bar. Seriously, I think I grabbed one of every single vegetable on the bar. So good!
And now, we are relaxing and getting ready for the week ahead!
For meals this week, things are a little less organized because we have a couple of late nights out. Late nights mean having things that are readily available to reheat and eat…so here is the tentative plan: (we’ll see what actually happens!)
Breakfast:
Lunches:
Dinner:
The post Estes Park + Pearl Street Farmer’s Market + Weekly Eats appeared first on Treble in the Kitchen.
Here’s a plate to brighten up this cold and dreary winter!
It’s almost March, but there’s still snow on the ground and my spring jackets are still tucked in the back of my closet. I know we’re all yearning for spring, but it will come soon enough. In the meantime, please treat yourselves to Spaghetti with Meyer Lemon Cream Sauce.
This is nice transition dish from winter to spring, a little plate that straddles the line between comfort and freshness.
Many years ago, I read about lemon pasta in Ruth Reichl’s Comfort Me with Apples. She wrote about Danny’s Lemon Pasta and the first time she tried it at a dinner:
It wasn’t food; it was magic on a plate, and for a moment I disappeared into the flavor.
Ruth Reichl’s memoir was one of the first books that really made me love food writing. Here is someone who can write about not just the flavors and the taste and the scent of food, but also seamlessly weave it in with her stories and memories. I eventually forgot about making that lemon pasta but I never forgot what she wrote, and how she wrote.
Recently I made my own version of the pasta, this time using Meyer lemons. Meyer lemons are like a cross between a lemon and an orange. They’re sweet and not as tart as their more ubiquitous cousins. They’re smaller with a thinner skin that has slightly more orange tint, and they come into season during mid-winter to late spring. They’re delicious.
The pasta sauce is rich – made with cream and a little butter – but the creaminess is tempered by the bright fruity flavor of Meyer lemon. I added a pinch of red pepper flakes for a little kick of spice, and finished the dish with a generous sprinkling of grated Parmesan cheese, more lemon zest, and freshly ground pepper.
I used whole wheat spaghetti but this would also work well with flat fettuccine or even egg noodles. I imagine adding a clove or two garlic will add another depth of flavor, or adding some basil leaves would be nice, too. This pasta would also pair well with asparagus or spinach. Of course the Meyer lemons can easily be replaced by regular lemons.
The pasta taste like the marriage of a citrusy alfredo and cacio e pepe. Creamy, salty, and bright. Magic on a plate that can help you leave winter behind.
2 tablespoons butter
1/2 cup heavy cream
1/4 cup fresh Meyer lemon juice (or juice from 2 lemons)
8 oz whole wheat spaghetti (or use your favorite long pasta)
1/4 cup grated Parmesan cheese
1 tablespoon Meyer lemon zest
pinch of red pepper flakes
salt and pepper to taste
adapted from a Ruth Reichl recipe
If you haven’t tried Meyer lemons yet, I encourage you to look for them in your grocery stores or farm stands and buy a few soon! Meyer lemons lend the perfect sweetness and aroma to pasta, and will also work beautifully in desserts.
If you’re looking for more lemon recipes, here are a few of my favorites:
Have you ever cooked with Meyer lemons before? Tell me about your favorite recipe!
The post Spaghetti with Meyer Lemon Cream Sauce appeared first on Confessions of a Chocoholic.
Noah Marion's Austin home is a lesson in how to do dark wood well in the kitchen. The rich, bold espresso cabinets, softened by the surrounding lighter wood tones, vintage accessories, and a little bit of greenery, make the kitchen feel very warm and welcoming.
    
|
Yes, winter in Paris can be charming (see last post), but nothing compares to spring! :)
This was taken at the Jardin du Luxembourg, where kids can rent out mini sailboats to play with in the fountain in front of the Senate building.
Creamy Lemon Squares
Lemony Shrimp Linguini