Suzanne Hollander, MS, RD.

Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Wednesday, October 24, 2012

Fresh Pick of the Week: Kabocha Squash




When that fall chill hits the air, my palate immediately craves winter squash. Kabocha squash, or Japanese Pumpkin, is available year-round due to its lengthy growing/harvesting season. The sweet-potato like flavor and pumpkin-like texture though lend themselves well to a hearty fall meal. Substitute it in recipes calling for pumpkin or try the squash and its seeds roasted (recipe below!). 

 Kabocha is packed with beta-carotene for healthy eyes and skin and full of fiber (especially in the skin!) to make you feel full longer.  So grab one of these green "pumpkins" at your local farmers market or store and give it a try! 

Roasted Kabocha Squash (+ seeds!)

Ingredients
2 Tbs + 1 tsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp coriander
1 tsp dried thyme leaves

Preheat oven to 400. Slice kabocha squash in half. Scoop out seeds and and set aside. Slice squash into 1/2 inch thick crescents.  Toss crescents with 2 Tbs olive oil and spices until evenly coated. Spread evenly on cookie sheet. Roast in oven for 45 minutes, flipping halfway through. 

 Rinse kabocha seeds and dry. Toss seeds in 1 tsp olive oil, thyme, coriander and pinch of sea salt. Place on cookie sheet and roast in 400 degree oven for 10-12 minutes, until lightly browned. Remove from oven and set aside.

Tuesday, October 23, 2012

A New Hike: Topanga State Park Parker Mesa Overlook

View from Parker Mesa Overlook


A couple weekends ago I did my favorite LA hike to-date: Topanga State Park's Parker Mesa trail. A rolling 3 miles each way, the trail is quite user-friendly and leads to the Parker Mesa Overlook, which is the most beautiful view of LA I have seen yet! The hike in total took us about 2-2.5 hours (including time spent on all these photos and soaking in the gorgeous sights).

Directions: From the Topanga State Park parking lot off Entrada Road, begin at the obvious trail head. You'll walk ~1/4 mile before you see a sign indicating the Parker Mesa overlook to the right. GO THERE!



Tips: Bring water, watch out for mountain bikers.

Sunday, October 14, 2012

Fresh Pick of the Week: Figs

Figs are plentiful at local markets throughout the summer and fall. We are nearing the end of the second harvest (the first being at the beginning of the summer), so get them while you can! They come in different varieties, and all have a sweet, seedy center and are packed with keep-you-young-and-healthy antioxidants and fill-you-up fiber. Try them made into jam, mixed into yogurt, or sliced onto salads. Mark Bittman has some great salad suggestions using figs, like my favorite:

Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.

Saturday, October 6, 2012

Low-Fat Pumpkin Pancakes

Try them with low-fat Greek yogurt and raisins

What could be better than a hearty, delicious, HEALTHY fall breakfast?  A breakfast of the usual buttermilk pancakes + syrup can leave you hungry shortly after you've downed a stack because it's full of only simple carbs (aka no fiber or protein) . That's why I love weekend pancake makeovers. I hope this low-fat, fiber-rich, tasty recipe will leave you satisfied and in a happy autumn mood!

The Nutrition Rundown: 
  • Whole wheat flour for fill-you-up fiber
  • Applesauce subbed for butter to reduce fat and calories
  • A crowd pleaser!
  • Pumpkin for fall flavor and vitamin A (healthy skin and immune system!) 





Pumpkin Pancakes
Serves 4
(8 medium pancakes or 4 large)
Ingredients
1 ¼ cups whole wheat flour
2 Tbs raw turbinado sugar (white sugar works if you don’t have this)
2 tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp nutmeg
¼ tsp ground cloves
1 cup skim milk
¼ cup canned pumpkin puree (not pumpkin pie filling)
2 Tbs unsweetened applesauce
1 large egg, beaten
Oil or pan spray

Directions
The recipe's nutrition facts
  1.  Combine all dry ingredients (flour through spices) in medium mixing bowl. Whisk together to combine.
  2.  In separate bowl, whisk together milk, pumpkin, applesauce, and egg.
  3. Fold wet ingredients into dry until well mixed.
  4. Heat griddle or skillet over medium heat. Coat/Spray with cooking oil.
  5. One pan is pre-heated, pour ~1/4 cup batter per pancake onto pan for 8 pancakes, or ~1/2 cup batter for 4 large pancakes. Once top bubbles, flip and heat on other side.

Serve with butter and maple syrup or try with applesauce, Greek yogurt and raisins for something different!