Tuesday, October 30, 2012

Roast Trout with Blood Orange, Meyer Lemon and Basil

This is a wonderful recipe, a simple roast fish that can be made in a jiffy.  Its healthy and quick, and combined with salad, vegetables and quinoa or rice makes a delightful meal. Trout is a great source of Omega 3 fatty acids the same found in its cousin salmon. Rainbow trout is native to North America and is well stocked its also a beautiful looking fish. 

Saturday, October 27, 2012

Iceland's Waterfalls

Come with me on a wee tour of two of Iceland's amazing waterfalls, as I share some history and you get to hear and see them. I miss the country fingers crossed will get to go back one day. 

Thursday, October 25, 2012

Smoked Paprika Chicken with Chickpeas

This recipe was inspired by a pin by Bon Appetit, it is easy and full of flavor and makes me realize I need to use smoked paprika more, it made all the difference in this recipe. I have tried to write this a couple of times today but having a one year old keeps me on my toes :-) 

Sunday, October 21, 2012

Provencal Style Vegetable Soup

Here's another great soup for the season, it really is a one pot meal loaded with vegetables and would be a great way to clean out the fridge too :-) It was even more special with the addition of the homegrown green beans. 

Provencal Style Vegetable Soup


  • 2 rashers of bacon
  • 2 cloves garlic, finely chopped
  • 2 medium carrots, peeled and  chopped
  • 1/2 red onion, finely chopped
  • 1/2 medium zucchini, chopped
  • 2 tablespoon of orzo
  • 8 green beans (mine were from the garden) chopped
  • 2 cups of vegetable stock
  • one can of chopped tomatoes
  • one can of cannelini beans
  • salt and pepper to taste 
  • handful of frozen broad beans 


  1. cook bacon till crispy remove and cut into small pieces
  2. add a dash of olive oil to the bacon fat with garlic and onion and saute for 5 minutes, add bacon back in
  3. then add the carrots, zucchini and green beans, and broad beans 
  4. add the stock, tomatoes and beans and orzo and simmer for 20 minutes
  5. add extra water as desired if it gets too thick
  6. enjoy 

It would also work as a vegetarian soup, with a little smoked paprika to replace the flavor of the smoky bacon or pancetta.

home grown green beans 

My wee man is obsessed with cows in books and saying moo, so I tweeted where is the nearest farm with cows and drove to one to show him the cows, can't beat that kind of learning :-) 

Have a great start to the week all 


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Friday, October 19, 2012

Roasted Cinnamon Maple Pumpkin Seeds

Like the rest of America I have been using the wonderful pumpkins we have available right now I made soup last week and kept the seeds. I cleaned them well allowed to dry out then roasted them. The seeds are a wonderful source of Protein, Magnesium and Zinc so when you carve your pumpkin be sure to keep them.  Its also a great idea to cook up some pumpkins make puree and freeze, some folks on the chow and chatter facebook page mentioned that they do this. 

Wednesday, October 17, 2012

My British Spin on Panini's on local TV

Here's a wee clip of me on local TV making panini's one is marmalade, arugula and aged cheddar, the other is brie, Asian pear and spicy mango chutney. I think I came across a little calmer than the first time :)

Tuesday, October 16, 2012

Mini Meyer Lemon Pies

This is a simple dessert and I enjoyed it, similar to a key lime pie but with lemon, its a good idea to combine the juice of regular lemon with Meyer lemon so its not too sweet. My hubby found it too sweet but I will let you make your mind up :-)

Sunday, October 14, 2012

Mushroom and Zucchini Soup

This is a lovely soup full of flavor and great for the cooler weather we have been having, and I just adore the smell of the onions, garlic, mushrooms and wine sauteing at the beginning this is a key for the great taste.


  • one small box of mushrooms 
  • 1/2 an onion chopped
  • 4 cloves of garlic chopped 
  • one zucchini chopped
  • one cup of vegetable broth 
  • salt and pepper to taste 
  • a teaspoon of parsley 
  • a pinch of thyme
  • 2 tablespoon of butter
  • one cup of water
  • 1/4 cup of white wine 

  1. saute the onion, garlic, wine in butter until translucent 
  2. add the mushrooms and zucchini continue to saute for about 7- 10 minutes until zucchini is soft
  3. then add the stock and blend 
  4. return to pan and add desired amount of water depending on the thickness of the soup you like.
  5. season with salt and pepper and thyme 
  6. enjoy with nice bread :-)

So who else has started making soups and aren't homemade simply the best :-)

I spoke at a local technology conference last friday - Converge South on building a lively community around your brand. I was a tad nervous as it had been a while since I had spoken professionally but all went well and I got great feedback. If your curious I added it to the services/testimonials tab. I want to encourage you to have the guts to submit proposals for conferences and even not within your profession as I am a registered dietitian and normally speak to my colleagues but you never know unless you try. I meet some lovely folks and I am sure will enjoy tweeting and learning from them.

What have you done recently that has challenged you?

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Saturday, October 13, 2012

Craft: Autumn House

Here's a simple autumn craft for wee ones 

Have a great weekend all 


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Wednesday, October 10, 2012

Rebecca's Top Social Media Tips

Its been a while since I did a vlog post on social media tips, so I thought I would offer some tips, what are yours?

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Sunday, October 7, 2012

Roasted Butternut Squash and Barley Salad

After our recent trip to Iceland another dish I wanted to re create was the Barley salad, most restaurants served it as a side dish and I was interested to learn that Barley is native to Iceland. Did you know that barley is the root of the English measurement system. In 1324 Edward II of England standardized the inch as equal to “three grains of barley, dry and round, placed end to end lengthwise." The foot, the yard, the mile, and all other English measurements followed on. (Source Whole Grains Council). 

Barley also has the highest protein and fiber content of all the whole grains, it is rich in vitamins and minerals and helps you fill full for longer. Studies have shown it to lower bad cholesterol and blood pressure. It takes some cooking and soaking so a good tip is to make a batch and keep in the fridge and then make fresh salads with it, add to stews and soups, mix with yogurt and so on. 

Thursday, October 4, 2012

The Dixie Classic Fair - can be Healthy :-)

We took the kids to the Dixie Classic fair today in Winston Salem NC, we had a great day and as a dietitian I was thrilled to have meet some lovely Master Gardeners who are promoting local community gardens and resources through the NC cooperative extension. Here's a wee interview below, but was cut short as our daughter was very keen to go on the rides :-) 

There was also a fun magic show with an agricultural and health education component so Rebecca the dietitian was impressed the fair was more than fried food. Although funnel cakes are good once in a while. I guess you know your a dietitian when the highlight of the fair was the homegrown veggies

Wednesday, October 3, 2012

Icelandic Style Seafood Soup

When we were in Icelandic I had some of the best seafood soup I had ever eaten and me being me I knew I would be going to be making it on my return. I had a recipe in hand from one of the local restaurants for the stock. I hadn't made seafood stock from scratch before and needed crab shells for it, its then you realize its a lot easier living on the coast. But no problem as My local Whole Foods has the best fish expert she even got me a dungeness crab from the back. So of I went with my crab to make the soup. The kids were fascinated by Mr. Crab and even pretended it was real- pinching them, see clip below! 


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