Gluten-Free Blueberry Lemon Scones {Recipe Redux}

Ω June 22nd, 2016 Ω Tagged , , , , , Ω 9 Comments

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Back in 2013, I was working as a registered dietitian in Illinois, doing my own thing. I knew we would be moving to Oregon forthwith, leading to new adventures and a decision about the next step in my career. My enthusiasm and energy for building up another practice in a new area was nonexistent. I needed a change.

When the opportunity to study for an MBA came up, I was unsure whether or not to don my red-rimmed school glasses and plunge into two more years of books, tests, and the perpetual feeling that I can do just a little more work on that paper. (Yes, I have “school glasses.” Matriculation tends to give me myopia of sight and purpose.)

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Fortunately, I knew of one MBA/RD who is the coolest-of-the-cool: E.A. Stewart of Spicy RD Nutrition. Her blog has the tastiest recipes and the most informative posts. For anyone looking to learn the ins-and-outs of gluten-free cooking and baking, EA’s website is a must-read. (Also, her website is gorgeous.) I love her nutrition philosophy, including the idea that nourishment is about more than eating the “right” foods–it’s also about sharing meals with family and friends and savoring your favorite indulgences. She’s a wonderful model for any RD to look up to. I’ve enjoyed reading her blog over the years, and I look forward to many more posts!

As part of my research into the MBA, I sent EA an email asking about her experiences as an MBA/RD. She replied with a thoughtful email about her decision to study for an MBA and about how having an MBA has impacted her work and her life. Her email helped give me the courage to become a student once more, and this past May, I graduated from my program.

Just call me Jessie, MBA, RD.

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When this month’s Recipe Redux was announced, I immediately knew I would prepare a recipe on EA’s blog.

For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.

I’ve had her gluten-free raspberry lemon scones bookmarked for a while, and I finally had an excuse to hand Baby J to Peter and have some me-time in the kitchen.

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Guys, I love baking. This recipe was so fun. Instead of raspberries, I used fresh blueberries from a local farm. I would  say “fresh-picked,” but when we got out to the field to fill our buckets, Baby J decided that blueberry picking was the worst thing in the universe. These blueberries were sweet and flavorful despite not being gathered in the warmth of a fresh summer morning. Other than substituting blueberries for raspberries, I followed EA’s recipe as written.

Try it. You won’t be sorry.

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Check out more of EA’s awesome recipes here, her blog here, and work with her here.

Thank you, EA, for your help years ago. And thank you, dear reader, for your support.

Finally, happy birthday to The Recipe Redux!

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Gourmet Mini Sandwich Stacks {Recipe Redux}

Ω April 23rd, 2016 Ω Tagged , , , Ω 2 Comments

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When I was but a small tot — older than baby J, but not by much — I longed for one thing at lunch: a certain yellow box packed with bright yellow cheese squares, perfectly round slices of “ham,” and crackers akin to buttery Ritz crackers. On the side was a bag of flavored sugar water and a sugar-packed dessert, like a cookie.

That’s right, folks. I’m talking about Lunchables.

My current view of this food-like meal kit is likely obvious from the tone of my description. Yet the school-aged me wanted nothing more than to open that yellow box like a present and construct my own lunch — that is, stack crackers and cheese like a boss. Now that I’m a few weeks away from finishing my MBA, I can say that whoever invented Lunchables is a genius.

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As you might imagine, my disdain for Lunchables is rooted in the fact that these meals are high in sodium, sugar, and saturated fat and low in fiber and vitamins and minerals. When thinking about balanced meals instead of nutrients (which I encourage), these boxes fail again. I’d like to see someone try to MyPlate a Lunchables. Talk about a Sisyphean task.

Still, I get it. Convenient make-your-own bite-sized meals? Heck, I’m there. These type of lunches are not just for kids; in fact, there a whole Pinterest board devoted to “adult Lunchables” (although, honestly, a name like “Lunchables for Grownups” would have been, perhaps, better).

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Enter this month’s Recipe Redux!

Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.

With a prompt like that, how could I not make my own nutritious bite-sized lunch?

What I love most about this picture is Baby J's toy peeking out from behind the clementines.

What I love most about this picture is Baby J’s toy peeking out from behind the clementines.

This meal barely needs a recipe, and it can be customized to incorporate your favorite tastes. If you have one of those bento lunch boxes, even better. Clearly we do not, necessitating the use of an artfully-arranged square of parchment paper.

Instead of weak crackers, watery ham, and “cheese,” these gourmet sandwich stacks are made with whole grain sesame crackers, sharp cheddar, lean roasted turkey, crisp cucumber slices, and a dab of red pepper preserves. (Now that I want to see written on a Lunchables box.) On the side are a couple of clementines, a bite of chocolate, and a not-too-sweet kombucha. You can switch up any of the ingredients: hummus or tempeh for the turkey, roasted beet slices for the cucumber, a dab of tzatziki instead of red pepper, milk instead of kombucha, etc. etc. This meal? Totally MyPlate-able.

Note: These gourmet sandwich stacks are great for kids, too.

Go ahead - eat the chocolate first!

Go ahead – eat the chocolate first!

Try these gourmet sandwich stacks for your #lunchablesforgrownups #thereciperedux Click To Tweet

Gourmet Mini Sandwich Stacks

  Prep Time: 10 minutes

Ingredients (1 delicious lunch)

  • 2 oz. whole grain crackers
  • 3 oz. sandwich filling (e.g. sharp cheddar, turkey breast, hummus, tempeh)
  • 1 cup sliced vegetables (e.g. cucumber, roasted beets, sauteed greens, sliced radishes)
  • 1/2 apple, sliced
  • 2 tablespoons red pepper preserves
  • 2 clementines

Instructions

Stack whole grain crackers, sandwich filling, vegetables, and apple slices. Add 1/2 teaspoon red pepper preserves to each stack. Enjoy with clementines and drink of choice on the side, such as low fat milk or kombucha.

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P.S. Check out other new lunches to try below!

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