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.

Friday, April 5, 2013


Photo of the gorgeous restaurant from Crossroads Gallery
Last weekend, a friend and I checked out Crossroads, a new restaurant on Melrose serving up delicious small plates, fun cocktails, and great wines in an elegant yet casual space. Oh...did I mention this amazing farm-to-table food also happens to be vegan? The food is simply fresh, plant-focused, and creative without being the sort of "in-your-face-vegan" fare that you may have tried (and tired of!) in the past. I highly recommend Crossroads, whether you go for a full meal or grab an appetizer to share over drinks. Check out what we ordered and loved below: 

Caramelized Leek and Cauliflower Bisque
with Fried Capers 
Red Grapefruit Salad
(perfect Southern California flavors!)
Kale Spanakopita
with harissa spiced smoked tomato fondu & mint oil
Papas Arrugadas
Wood-Fired Meaty Lasagna

Monday, April 1, 2013

Good (for you) Morning Muffins

I've had a particular affinity for delicious, nutritious breakfasts recently. I love sweet breakfast but can't stand the sugar crash that comes with a large morning pastry. So I decided to bake a muffin I could feel good about "indulging in" at breakfast this week. I plan on eating them alongside some Greek yogurt or spread with cashew or almond butter to keep me full until lunchtime. 

The Nutrition Rundown: These dense, whole-grain muffins get most of their sweetness from fruit instead of processed sugar, and get their fat from heart-healthy nuts and flax instead of saturated-fat-filled-butter. 
Good (for you) Morning Muffins
Makes 15 muffins
1 ½ cups + 1-2 tsp whole wheat flour , divided
1 cup oats
1/3 cup packed brown sugar
1 Tbs wheat bran
2 tsp baking soda
¼ tsp salt
2 ripe bananas, mashed
1 cup nonfat plain yogurt
1 egg
½ cup dried apricots, chopped
½ cup dried cranberries
1/3 cup walnuts, chopped
1/3 cup pecans, chopped

  1.  Preheat oven to 350 degrees. Grease muffin tins (you can use cooking spray for this. If you’re using liners, place them in the tin before spraying.)
  2. In large bowl, whisk together flour, oats, sugar, wheat bran, baking soda and salt.
  3.  Combine banana, yogurt and egg in a separate bowl.  Make well in center of dry ingredients and add wet ingredients to dry. Mix well.
  4.  Coat dried fruit and nuts in 1-2 tsp flour. Add to mixture and stir to combine.
  5. Evenly distribute batter among muffin cups. Bake ~18-20 minutes. Remove and cool on wire rack.