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.

Thursday, September 11, 2014

Overnight Oats

Making sure you eat breakfast is a lot easier with prep work the night before. You may have seen recipes all over the internet by now, and there's a reason. Overnight oats refers to softening the oats by soaking them for a few hours (or overnight, get it?), so there's no need for cooking. I've included a "base" recipe, and then a few of my favorite combinations of add-ins. I love how easy this recipe is for using what you've got on hand and for using seasonal flavors. A bowl of this hearty, healthy, delicious breakfast will leave you satisfied until lunchtime! 

The Nutrition Rundown: The type of fiber found in oats, known as "soluble fiber", keeps your heart healthy by helping to lower LDL ("bad") cholesterol. That same fiber also helps you feel full and satisfied! Chia seeds add omega-3 fats, and, of course, nothing beats a serving of fruit at breakfast for a vitamin boost!

Overnight Oats
Makes 2 Servings
The Base
1 cup rolled oats
Nutrition Facts based on
Base + 1/2 cup fruit
1 Tablespoon chia seeds (found at many supermarkets and most healthfood stores)
1 Tablespoon almond butter or cashew butter
1 cup milk of choice (I use unsweetened soy milk, and that's what the nutrition facts are based on)

The Mix-Ins
1 mashed banana + 1/2 teaspoon cinnamon
1/2 cup blueberries + 1/4 teaspoon vanilla extract
1/2 cup strawberries + 2 Tablespoons peanut butter (substitute it for the almond butter in base recipe)
1/4 cup chopped apple + 1/4 cup pumpkin puree + 1/4 teaspoon cinnamon + 1/8 teaspoon nutmeg

Mix all ingredients in a medium bowl. Cover bowl and refrigerate 4 hours or overnight. Serve! (Tip: If you put chopped nuts in your concoction, then add them in the morning of eating...don't leave them overnight to soak). 

Tuesday, September 9, 2014

Re-Purposing: Mustard Bottle Salad Dressing

Making your own salad dressing can seem pretty daunting. But opting to do-it-yourself saves you from the excess sodium and preservatives often dumped into bottled salad dressing (and it saves you some cash!). A mustard bottle on its "last legs" is the perfect container for mixing up and storing your new concoction. Mustard serves as a natural emulsifier, which helps keep the oil from separating too quickly. With no measuring and just a few ingredients, this "project" takes almost as little time and effort as opening up the bottled kind!

How to: 
1 almost-empty bottle or jar of mustard (type is up to you!) 
+ 2 parts acid (vinegar or lemon juice) 
+ 1 part olive oil 
+ herbs/spices (optional) 
+ pinch of sweetness (also optional, but honey, sugar, fruit juice all work well)
Give it a shake and pour it on! 

Here are a few of my favorite varieties:
  • Dijon mustard with lemon juice + olive oil + garlic + honey poured over herb salad;
  • Brown mustard with apple cider vinegar + olive oil + celery seed + pinch of sugar (great for cole slaw!)
  • Dijon mustard with balsamic vinegar + olive oil + chopped fresh basil on spinach and strawberry salad.