Celebrate National Hummus Day with a Twist

Editor’s note: Tomorrow, May 13th, is National Hummus Day. If you’re a fan of this healthful spread and dip, below is a recipe to help you celebrate, or you can find more delicious variations here!

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So you make a pizza. Veggies, cheese and a smothering of sauce. But does anyone out there actually use the whole jar of pizza sauce? If you answered yes, you, my friend, are a rare breed.

I on the other hand always end up with half a jar of pizza sauce buried deep in the fridge door, discovered a month later when I make the rare reach for a bottle of Worcestershire. Except now it has grown a spiffy white furry coat.

Instead of letting that sad jar never see another disc of dough in its lifetime, why not give it a new spreadable, edible persona?  Most people like pizza and also enjoy hummus, so I thought I would combine the two into one fabulous food.

My recipe is below, but the sky’s the limit to what you could add to this: roasted veggies, fresh herbs, even feta!

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Pizza Hummus Recipe

Makes about 2 cups

Ingredients

• 1 15-ounce can drained and rinsed chickpeas
• ½ 15-ounce jar pizza or marinara sauce
• 1 clove garlic
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ½ cup Italian-style diced tomatoes, drained

Instructions

1. In a food processor, add all ingredients except diced tomatoes.
2. Blend until smooth, scraping down sides of bowl 1 or 2 times.
3. Transfer to a bowl and stir in diced tomatoes.
4. Serve with pita chips, chopped veggies or spread on wrap or sandwich.

Get Cracking on A Healthier Egg Salad

In honor of National Egg Salad Week (April 17-23), it’s time to raise the bar for this traditional mayo-based dish. Here is a simple recipe template you can use to create vibrant, colorful egg salad toasts — or use the same concepts for salads and sandwiches.

This healthier twist is made lower in total and saturated fat and higher in protein by substituting plain Greek yogurt for mayonnaise. It also incorporates plant-based oils such as extra-virgin olive or avocado oil that are rich in heart-healthy monounsaturated fats.

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Egg Salad Base

Makes 4 servings

Make this egg salad base and serve on toast, customize using the assortment of mix-ins and toppings below, or create your own variation!

Ingredients

• 6 hard-boiled eggs, cooled and chopped
• ½ cup plain Greek yogurt
• 1 tablespoon extra-virgin olive oil or avocado oil
• zest of ½ lemon
• pepper and Himalayan salt to taste

Instructions

Combine all ingredients and stir well. Divide egg salad into 4 equal portions and serve on toasted whole-grain bread.

Mix-ins and Toppings

Golden Egg Salad Toast

For a vitamin C boost and anti-inflammatory properties

• 1 teaspoon turmeric
• 1 tablespoon chopped dill
• ½ mini red pepper, sliced
• ½ mini orange pepper, sliced

Stir turmeric and dill into egg salad. Add mixture to toast and top evenly with pepper slices and, if preferred, additional dill to garnish.

BEETutiful Egg Salad Toast

For an iron and magnesium boost and antioxidants

• ¼ cup diced beet, boiled and peeled
• ¼ purple heirloom carrot, shaved lengthwise
• micro-greens to garnish

Stir beets into egg salad. Add to toast and top evenly with carrots, adding micro-greens as garnish.

Artichoke Pesto Egg Salad Toast

Fiber-full and rich in vitamin C, magnesium and folate

• 1 tablespoon pesto
• ½ artichoke heart, sliced in half
• ½ teaspoon smoked paprika
• 2 tablespoons diced purple onion
• micro-greens to garnish

Stir pesto into egg salad and add to toast. Add garnishes in order listed. Another variety is to stir smoked paprika and chopped artichoke into egg salad mixture.

Spring Egg Salad Avocado Toast

With additional healthy fats and extra crunch

• ½ avocado
• ¼ watermelon radish, thinly sliced
• 6 snap peas, peas removed from pod
• ½ teaspoon lemon pepper

Using a fork, smash avocado and spread an even layer on each piece of toast. Top with radish, egg salad, peas and lemon pepper.

A Dinner-Party Ready Serving Board

Product reviewed: JK Adams Hillside Collection Rectangle Ash Server

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Serving boards seem to be all the rage these days, especially with food photography’s rise in popularity. With wood, marble and slate options, a simple cheese plate quickly gets an upgrade to restaurant quality without much expense. And the options aren’t limited to cheese or charcuterie — they can also be used to decoratively serve tea, cocktails, quick breads, sandwiches and fruit.

I couldn’t wait to review the JK Adams serving board. With a family that loves to gather over cheese (and wine!) before a special meal, I knew the board was going to be a lovely addition to my kitchen. It’s made by hand from sustainably grown and harvested North American ash wood and has a clear, teak oil finish. Simple yet elegant, this board is ready to become your next kitchen heirloom.

There is no assembly required. Just remove from the box, clean with a soft sponge dipped in warm, soapy water and allow to dry thoroughly. The initial feel of the board is a little rough, but not to the point where you might get a splinter. The board did not come with oil or a conditioner, so I used a mineral oil I had on hand to treat it, distributing it evenly with clean hands. The color was unchanged as was the rough feel of the board, but I imagine that might smooth out over time with regular use. Regular treatments with a food-safe moisturizing oil or wood conditioner are recommended for longevity.

I tested the board’s functionality during a special family meal. As soon as the wine came out, I quickly loaded the serving board with a variety of cheese and fruit for everyone to enjoy. The ash wood made it easy for everyone to cut their cheese directly on the board, and its large size — 15-by-8 inches — allowed me to fit a variety of cheeses with room for guests to approach it from all angles. I can’t wait to continue using this board for serving cheese, meats, crusty bread, fruit, sandwiches and other appetizers.

For those with limited storage, the board’s size might make it difficult to store. However, its handle allows you to hook it decoratively on a kitchen wall or in a pantry for easy storage.

The JK Adams Hillside Collection Rectangle Ash Server would be great for anyone who loves to host dinner parties or stay in for wine and cheese with family or friends. With options for letter engraving, this server can also make a unique gift.

Dark Chocolate Muesli Breakfast Cupcake

Treat yourself to a decadent yet healthy breakfast cupcake with whole-grain muesli, chocolate chips, cinnamon and dates.

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Servings: 2
Serving size: 1 cupcake (80 grams)
Prep time: 7 minutes
Cooking time: 40 seconds

Ingredients

• 3 tablespoons extra-fine almond flour
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 large egg
• 2 finely chopped Medjool dates, pitted
• ½ teaspoon (3 milliliters) vanilla extract
• 3 tablespoons rolled oats
• 2 tablespoons dark chocolate chips
• 1 tablespoon chopped walnuts
• 2 teaspoons unsalted pumpkin seeds

Instructions

Combine almond flour, cinnamon and salt in a mixing bowl. Add egg, dates and vanilla to flour mixture and blend with an immersion blender until all ingredients are combined and dates are chopped into smaller pieces. Add oats, chocolate chips, walnuts and pumpkin seeds and stir well to combine. Spoon batter equally into 2 microwave-safe silicone muffin cups and cook in microwave on high for 40 seconds each.

Nutrition Per Serving:
CALORIES 286; TOTAL FAT 16g; SAT. FAT 4g; CHOL. 83mg; SODIUM 230mg; CARB. 30g; FIBER 5g; SUGARS 16g; PROTEIN 9g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in almond flour not available.

The Secret to Making Crispy Honeycomb Waffles

My morning breakfast routine typically consists of quick, nutritious meals like avocado toast or oatmeal. Making waffles isn't high on my list, mostly because of the time it takes. But I have been convinced otherwise by the ease and delicious waffle creations of the Nordic Ware Waffle Puff Pan. 

This pan isn't like a traditional waffle maker. Instead of the fluffy waffles you are used to, this kitchen gadget creates crispy, honeycomb-like treats using a sweet, egg-based batter.  Its cast aluminum non-stick finish is inspired by egg waffles, which are a popular street food in Hong Kong and Malaysia. 

The tool consists of two plates that clasp together easily. You simply place one side of the pan on a medium-hot stove surface, fill with batter, clasp the second plate on top and turn every two minutes until the waffle is cooked evenly. 

In my first attempt, I tried the traditional egg waffle recipe shared on the product packaging. It took about 20 minutes to prepare the batter and another 15 minutes to cook the waffles. Since it was the weekend, I had plenty of time, but it would be difficult to make these during the week when I need a quick breakfast. Additionally, the recipe consisted of more sugar that I would like. While delicious, it was certainly a treat. (In fact, I think these would make great desserts!) 

The second time I decided to use my own Blueberry Protein Waffle recipe. The result was a total success. The protein waffle cooked evenly, and since the recipe was for a single serving, I was done in a matter of minutes. 

This is a perfect tool for anyone who wants to create a unique, culturally-inspired treat. You can use any batter and have fun with toppings to impress guests, or in my case, my husband! Fresh mixed berries with a sprinkle of powdered sugar and banana slices with almond butter were our favorites.

The two cast aluminum plates are heavy, so be careful when flipping and be sure not to slam them down on the stove top. Also, start small with the batter as it will spread out when you place the second plate on top. 

The Nordic Ware Waffle Puff Pan is a fun kitchen gadget to whip out on special occasions. It makes Instagram-worthy waffles and can be used with many different recipes, whether for a nutritious breakfast or a sweet treat. 

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Blueberry Protein Waffles

Serves 1

Ingredients

• ½ cup egg whites
•  cup oats
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ⅓ cup fresh blueberries

Directions

1. Blend egg whites, oats, cinnamon and vanilla extract for 15 seconds.
2. Pour mixture into Nordic Ware Waffle Puff Pan or waffle iron, or you can use an oiled, small saucepan to make a pancake. Mixture should cover entire surface of the pan.
3. Evenly place blueberries in mixture. Place pan over medium heat.
4. If using waffle puff pan, flip after 2 minutes and repeat until waffle is evenly cooked. If making a pancake, cook until batter on the surface is hardening, then flip and cook for 30 to 60 more seconds.
5. Finish with your choice of toppings — almond butter, maple syrup, agave nectar or fresh fruit!

Food Safety Survey Points to Continued Need for Education

The Centers for Disease Control and Prevention estimates that 48 million people get sick from foodborne diseases each year in the U.S. alone. That’s a staggering number, isn’t it? Meanwhile, the U.S. Department of Agriculture has put the annual cost of foodborne illness at more than $15.6 billion.

Late last year, the U.S. Food and Drug Administration released the 2016 Food Safety Survey Report, which included some useful and interesting data about critical elements of food safety, as well as areas where the U.S. public is doing well and where we can improve. Key findings in the report spotlight use of food thermometers, rates of hand-washing and an interesting new measure that looked at hand-washing after smartphone and electronics use in the kitchen.

Here are a few of the highlights:

Food Thermometers

While food thermometer ownership rates have remained constant — 67 percent of respondents — usage has slightly increased in the last 10 years. In 2016, 38 percent reported they always used a meat thermometer for roasts, compared to 19 percent for chicken parts, and 10 percent for hamburgers.

Hand-washing

Hand-washing rates have remained constant or decreased between 2010 and 2016. The percent who reported washing with soap after touching raw meat or raw fish remained constant since 2010 at 85 percent. There was a slight decrease in the percent who reported always washing before preparing food from 78 percent in 2010 to 75 percent in 2016.

Device Use and Hand-washing

Most consumers do not wash their hands after using handheld phones or tablets in the kitchen. About half of consumers use devices such as smartphones or tablets while preparing food, but only about a third of them reported washing their hands with soap after touching the device while preparing food.

Dietitians are uniquely positioned to encourage food safety and raise public awareness about this important topic.  One simple way to broach the subject would be to incorporate it into messaging. For instance, when working with individual patients or clients, RDNs could include a section on their intake or assessment form that reminds them to ask individuals they are counseling whether they practice food safety measures at home, in what way, and whether they have questions about food safety. Organizations could coordinate in-services and contract RDNs to provide food-safety messaging or even create a brochure on key elements of food safety. Since foodborne illness costs employers millions of dollars annually in sick day expenses, this could be a worthwhile investment.

To see the 2016 Food Safety Survey Report findings in presentation mode, 

Tofu: Versatile and High in Protein

In honor of National Soyfoods Month, I wanted to write about a favorite ingredient of mine. Tofu can be prepared in so many inventive ways to create different flavors and textures. From sweet to savory and smooth to crispy, it's one of the most versatile and healthful high-protein foods!

Tofu is to soymilk as cheese is to dairy milk. Just like cheese, a coagulant is added to the soymilk to make it curdle. In fact, that's why tofu is also called bean curd. Silken tofu, which has a custardy texture, is by far my favorite ingredient to use for creamy recipes and desserts.

Tofu Facts

• Tofu is naturally gluten-free, dairy-free, cholesterol-free and low in calories.
• Tofu is an excellent source of protein, iron and calcium (when a calcium-based coagulant is used).
• Tofu contains isoflavones, which when consumed regularly have been linked to a lower risk of heart disease, breast and prostate cancer, Type 2 diabetes, osteoporosis and age-related mental disorders.
• Tofu contains phytoestrogens and may be helpful for women in perimenopause when estrogen production slows down.
• Organic tofu ensures that it is not made with genetically modified soybeans.

Want to try tofu yourself? Try the sauce recipe below. Serve this over whole-wheat pasta with sliced cherry tomatoes, or you can use it as a sauce for risotto, as a dip or as a spread on toast.

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Layne's Creamy Green Tofu Pesto Sauce

Serves 4

Ingredients

• ½ cup frozen peas, thawed
• 1½ cups packed baby spinach
• 10 fresh basil leaves
• ¼ cup chopped walnuts
• 3 tablespoons freshly grated Parmesan cheese
• 1 chopped clove of garlic
• 2 tablespoons fresh lemon juice
• 1 cup silken tofu, firm
• Freshly ground black pepper and sea salt to taste

Directions

Combine all ingredients in a food processor or high-speed blender. Process until the texture is smooth. Taste and adjust seasoning as needed.

Note: Eliminate cheese or Substitute nutritional yeast for Parmesan to make this recipe vegan.

Make Weekend Brunches More Fun with Crepes

Do you like pancakes? If your answer is yes, that means you’ll like crepes, too! The thinner, more delicate pancake is a staple on French breakfast tables and, while the batter is easy to whip up, the execution often is where crepe-making gets tough.

That’s why I was super excited to test out the electronic Lagrange crepe maker! This stand-alone crepe maker plugs into an outlet and heats up in just eight minutes. The nonstick aluminum plate makes for easy cleanup and reduces the need for excess butter or oil when cooking.

The crepe maker comes with three interchangeable silicone molds — one to make four mini-crepes, one to make one large crepe, and one to make mini-crepes in star and heart shapes, which are especially fun for kids. It also comes with a ladle for mini-crepes, a spatula and a batter spreader. In addition to the silicone molds, you can use the heated plate of the crepe maker as a griddle for frying eggs, making pancakes and cooking bacon (since I keep kosher, I couldn’t test that part out!).

I loved the quickness and ease of using the Lagrange crepe maker and the perfectly shaped crepes I made, but I did find the crepes hard to flip while in the mold. I found it easier to remove the molds once the crepes set, but since you can’t adjust the heat setting and crepes cook very quickly, you need to move fast. I also found the silicone molds difficult to clean. They are dishwasher safe, but there are grooves on the underside and if batter gets in those, it’s tough to get out. The griddle itself is a cinch to clean and stores easily if you have a spare shelf or deep drawer.

If you love making weekend brunch and you have the room to store it, the Lagrange crepe maker is a fun kitchen tool to have on hand! 

Stone Soup Vlog: Jackfruit Larb

Jackfruit Larb

Ingredients

• 2 tablespoons thinly sliced red shallot
• 1 thinly sliced scallion (white and green parts)
• ½ cup thinly sliced mint leaves
• ½ cup cilantro, roughly chopped
• 1 clove minced garlic
• 1 teaspoon soy sauce 
• 1 tablespoon of lime juice
• 1 teaspoon sugar
• 10 ounces shredded jackfruit (about 2 ½ cups)  
• 1 teaspoon olive oil
• ¼ teaspoon red chili flakes
• ¼ teaspoon kosher salt
• 4 leaves butter lettuce 

Instructions

1. In a medium bowl, combine shallot, scallion, mint, cilantro, garlic, soy sauce, lime juice and sugar. This will be your dressing
2. Open the jackfruit, or purchased pre-quartered, and pull it apart into shreds. Discard hard and fibrous pieces.  
3. Heat olive oil in small skillet over medium-high heat. Once hot, add jackfruit, red chili flakes and a pinch of salt. Sauté for about 1 minute, until mixture is heated through. 
4. Transfer jackfruit to dressing and toss. Arrange butter lettuce leaves on a serving plate and mound dressed jackfruit on top. Garnish with mint leaves.

Kohlrabi, Apple and Shrimp Spring Rolls

Kohlrabi, Apple and Shrimp Spring Rolls

Developed by Lara Felton

Servings: 2
Serving size: 3 rolls and 2½ tablespoons sauce (300 grams)
Prep time: 30 minutes
Cooking time: 15 minutes

Ingredients

• [20 grams]                2 tablespoons cashews, chopped
• [35 grams]                3 tablespoons (45 milliliters) extra-virgin olive oil
• [2 grams]                  1 teaspoon red pepper flakes
• [10 grams]                4 garlic cloves, minced
• [200 grams]              24 fresh medium shrimp, peeled and deveined
• [<1 gram]                  1/16 teaspoon salt
• [<1 gram]                  1/16 teaspoon ground pepper
• [40 grams]                Juice of ½ lemon (40 milliliters)
• [280 grams]              2 medium kohlrabi, cut into matchsticks (about one cup)
• [190 grams]              1 medium apple, cut into matchsticks (about ¾ cup)
• [75 grams]                6 collard green leaves
• [65 grams]                6 spring roll rice paper wrappers
• [70 grams]                1 medium carrot, grated (about ½ cup)
• [40 grams]                Juice of 1 lime (40 milliliters)
• [4 grams]                  1 teaspoon (5 milliliters) agave nectar
• [4 grams]                  1 teaspoon (5 milliliters) soy sauce
• [<1 gram]                  ½ teaspoon (3 milliliters) Sriracha sauce

Directions

1. Toast cashews in a skillet over medium-low heat for 3 minutes, stirring occasionally until fragrant. Remove from pan and place in a small bowl. In the same skillet over low heat, add olive oil and red pepper flakes and sauté for 30 seconds or until pepper flakes are fragrant. Add garlic and sauté for 15 seconds or until fragrant. Add shrimp and stir to combine with the olive oil mixture. Cook 8 to 10 minutes, stirring frequently, until shrimp are no longer translucent but pink and white throughout when cut. When shrimp are cooked, add salt and pepper, toss to coat and remove pan from heat. Allow shrimp to cool for 1 minute before transferring to a plate. Transfer remaining oil, garlic and red pepper flakes from the pan into the bowl with the toasted cashew pieces.
2. In a small bowl, pour lemon juice over kohlrabi and apple and toss to coat to prevent browning. Wash collard green leaves under cool water and pat dry. Remove the woody stems. Slice leaves width-wise into thin ribbons, about ¼ inch wide. Fill a large bowl with about 2 inches of water. Place a spring roll wrapper in the water and make sure it is fully submerged. Leave the wrapper in the water bath until it is soft and pliable, about 1 minute. Remove the wrapper and gently squeeze it to remove excess water. Gently lay the wrapper flat on a large cutting board or countertop. Place collard ribbons from 1 collard leaf in a thin line down the length of the wrapper about 1½ inches from a side edge of the wrapper. Next add a layer of grated carrot on top of the collards. Then add a layer of kohlrabi, followed by a layer of apple slices. Place 4 cooked shrimp in a row on top. To wrap the spring roll, fold the top and bottom edges of the wrapper over the filling. Then wrap one side edge of the wrapper over the top and bottom edges and continue to roll the wrapper closed, carefully keeping the filling tucked inside. Repeat these steps for all six spring rolls.
3. To make dipping sauce, add lime juice, agave nectar, soy sauce and Sriracha sauce to the bowl of cashew-garlic oil mixture. Whisk to combine. Serve spring rolls with a small bowl of dipping sauce.

Nutrition Per Serving

CALORIES 495; TOTAL FAT 22g; SAT. FAT 3g; CHOL. 163mg; SODIUM 402mg; CARB. 50g; FIBER 6g; SUGARS 15g; PROTEIN 29g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in rice paper wrappers not available.

Is That App OK for My Kids?

With today's children getting their first smartphone at an average of 10, parents need to be more vigilant than ever. As an RDN, you might be asked for recommendations for a child looking to learn about nutrition through an app, game or website. Before that happens, do a little research.

In her eatright.org article "6 Great Apps to Teach Kids about Nutrition," Marisa Moore, MBA, RDN, LD, writes: "With a plethora of apps on the market, finding the best ones can be daunting. Here are a few to start." If you're looking for even more options for nutrition apps and games, the USDA's SNAP-ed Connection offers recommendations of apps and web games for kids. Or, read tips about online safety from the Federal Trade Commission and the Internet Keep Safe Coalition, a nonprofit that provides new media safety education.

4 Questions to Ask Before Recommending Any App for Kids

Before downloading any app or game, however — even those recommended in the resources above — think for yourself. Consider these four questions before making any technology decisions when it comes to kids. Tweet this

Are there online reviews you can read? Reviews can help you get a sense of the pros and cons from different perspectives. I like to read children's technology reviews at Common Sense Media, because they use specific criteria — educational value, positive messages, violence and more — in their reviews, and users also provide feedback.

Does the app ask for the child's personal information? If the app asks for the location of the child, you might want to ask why this is necessary and consider turning off the device’s location services.

Does the app include a chat option (if yes, is it monitored)?

Does the app include advertising or banner ads? Clicking on ads can sometimes infect a device with a virus or malware. It is best to recommend commercial-free apps or games, though those may be difficult to find. Also consider the child's age when advertising is involved — a younger child might not know the difference between ads and content.

What Happens When Automation Isn't an Option?

Technology has made us reliant on automation to run processes and care for patients.  In my work as a director of customer experience, I was recently involved in a transition from one software company to another for the food and nutrition department. As part of this transition, we are without an automation system for a few months. To prepare for this, we had to spend time planning how to proceed without the automatic processes we relied on, including menus and diet orders, allergy crosswalks, supplement orders and production tallies. We had to identify “old school” ways of keeping track of these key tasks and training staff on how to accomplish these tasks.

A lot of time was spent working with staff, including explaining diet orders, how to modify menu selections, how to communicate special orders and how to update menus for each meal period. Finding out who was NPO — a patient who cannot not eat food or drink fluids — and should not receive a tray! We put in a system that would send paper menus upstairs that patients would fill out with little pencils and return to us for review.

There is so much more thought that needs to be put into patients’ meals. Are we providing the right foods? Did we get the modifications correct? Did a diet order change? All the while, we’re still trying to maintain high customer service standards.

I miss the days of automation. The menu and recipes were coded into the database and inappropriate foods were flagged and not offered. The diet order was interfaced directly into the system and we did not have to worry about selecting the right menu – never mind combination diet orders! All items were added up to a tally, and we did not have to wait for extra items or worry about running out of food. Supplements were highlighted and shown directly on the meal ticket without having to look for it.

Automation will be back soon and will be so appreciated. It is when we lose these tools that we realize how much we rely on them — the amount of thought that goes into getting each meal right, knowing we feel safe that food and ingredients are being checked, not having to inventory paper menus and little pencils. These are things we take for granted now and we are looking forward to doing again.