Just in time for Thanksgiving, we had the privilege of interviewing Nikki of Seeded at the Table. She spoke with us about her evolution from working in the corporate world to becoming the author and cook behind a popular blog. She also gave us a great recipe for Thanksgiving, so if you still need to find another dish to complete your Thanksgiving feast, check it out!
Lisa Cain is the author of the popular food blog, Snack Girl. She is a busy mother of two and loves to help people make better food choices. Her blog has great recipes for snacks or quick and easy meals, as well as weight loss tips. She recently published a book, Snack Girl to the Rescue, about making small, easy tweaks to your lifestyle so that you can realistically meet your goals and lose weight in a healthy way.
Dr. Marion Nestle has no problem mixing food and politics, as evidenced by her popular blog titled Food Politics. Regardless of where you sit on the political spectrum, though, Dr. Nestle has a lot of insight and knowledge to give regarding nutrition, overall health choices and an understanding of the underlying issues to some of the current food debates, some of which we briefly go over in this interview. She has written numerous books and is currently a Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (which she chaired from 1988-2003) and Professor of Sociology at New York University. You can view more information about Dr. Nestle here.
For this week’s interview and recipe feature, we are happy to have Jodi of What’s Cooking Good Looking and her White Bean Chili for 7 Points +. Jodi advocates for a whole foods diet, emphasizing the importance of what we put in our bodies on our wellbeing. However, she did not always understand this and tells us her story toward healthier eating and starting her blog.
Her White Bean Chili is a great recipe for a cool day when you want a warm meal that can feed a group of people. And unlike many chili recipes, this one doesn’t cost you most of your points in one sitting!
If you like her chili, then don’t forget to check out her upcoming cookbook which should be out in the summer or fall of 2014!
Kalyn, the author behind Kalyn’s Kitchen and Slow Cooker from Scratch, impressively began her blogging journey after having already served for years as a teacher. She is someone with a very down to earth approach who specializes in healthy, low-glycemic and usually simple recipes that are easy to fit into a regular person’s lifestyle.
We are pleased to feature one such recipe of hers, the Three Cheese Zucchini Frittata, for only 5 Points +, and an interview detailing the story behind her blogs and how she became interested in healthier and, in particular, lower glycemic eating.
As part of our interview and a recipe series, this week we were able to interview Eating Bird Food’s Brittany Mullins. Eating Bird Food is a lifestyle blog with healthy, wholesome recipes and lots of great health and fitness tips.
Mullins has given us a bit of her story towards a healthy lifestyle and tips, as well as a very yummy Fall Harvest Quinoa Spinach Salad.
Roni Noone’s weight loss journey has inspired many via her blogging. She is the author of Just Roni (formerly Roni’s Weigh), a great blog highlighting her weight loss journey and her life, as well as the popular recipe blog GreenLiteBites.
Roni began Weight Watchers following the birth of her first son and after years of yo-yo dieting. Her first experience blogging began with her page “Weight Watchen.” She then authored a recipe blog, GreenLiteBites, which continues to be very popular. She then went on to organize the blog community, “Blog to Lose,” and the yearly conference “Fitbloggin.”
Weight Watchen evolved into her blog about her weight loss saga-Roni’s Weigh. Recently, she changed the name to “Just Roni” to better represent the broad scope of the blog.
Also, check out her delicious recipe for Zucchini and Spaghetti Squash Lasagna, worth only 1 Points+, after the interview.
Avocado will soon be out of season, so I thought we would feature this unique and yummy guacamole recipe before the summer ends and they are scarcer. Within 7 Points+, Meeghan’s Edamame Guacamole provides a powerhouse of nutrients, making it a very worthy snack.
Tina Haupert first featured this recipe on Carrots ‘N’ Cake after her cousin, Meeghan, prepared it for a Cinco de Mayo celebration. We are pleased that Tina is allowing us to share it with you all so that you can make one last guacamole dish before the summer draws to a close.
In addition, we were able to ask Tina a few questions to learn a bit more about her and about Carrots ‘N’ Cake. The short interview is featured after the recipe.
For this week’s interview and recipe feature, we are pleased to present Ashley McLaughlin of Edible Perspective and her Southwestern Potato Salad. Ashley has become known for her delicious, whole foods recipes and food photography. She has a cookbook coming out on October 1st–Baked Doughnuts for Everyone, featuring 101 gluten-free baked doughnut recipes and over 50 photos.
The featured recipe is 8 PointsPlus for the salad and another 2 PointsPlus for the dressing, so it may seem to be a bit of a splurge for some. However, the servings are large enough to make a one-dish meal out of, or you can cut the serving size for fewer points and add as a yummy side dish. It’s also gluten-free and vegan, something that Ashley specializes in!
Here is the interview first with the recipe following:
In continuation of our series of guest recipes and interviews, we are featuring Anne-Marie Nichols of This Mama Cooks! On a Diet. Anne-Marie has gained popularity for her light, family-friendly recipes, some of which are healthier or more family-friendly versions of recipes obtained from well-known chefs.
In July, Anne-Marie had a medical scare resulting in brain surgery and so is not posting as many original recipes until she recovers. However, she took the time to speak with us and to give us one of her delicious adaptations of a meal taken from Hugh Acheson’s A New Turn in the South: Saffron Braised Celery and Grilled Fish with Hot Sauce Buerre Blanc for a total of 9 PointsPlus (8 PointsPlus for the fish and 1 PointsPlus for the celery). The points for the fish were calculated based on using tilapia, though Anne-Marie state that any mild, white fish can be used, including Yellowtail or Mahi Mahi.
What could be better before the summer ends than a recipe that combines coconut and raspberry in a delectable macaroon?! And for 2 points plus per macaroon, it is easy to indulge a little without overdoing it. The raspberry coconut-oat macaroons are a perfect sweet end to a celebratory meal or special occasion.
To make things even more interesting, we were able to learn a bit about the cook behind the recipe. Lauren Zembron is the author and cook behind Healthy Food for Living, a recipe blog that focuses on using whole and unprocessed ingredients for healthier cooking.