If you’re a dietitian who loves to cook, and lives in an “average” sized NYC apartment (we’re talkin’ no more than 600 square feet), I’m sure you feel my pain when it comes to kitchen space. When you only have 4 cabinets and 2 drawers, with about a 3 feet long by 1 foot wide counter work space, you learn how to minimize and become quite efficient. Many of my kitchen tools are collapsible (strainers, prep bowls, and yes, even my salad spinner folds into itself), it takes me about 3 minutes to pull out pans and cookie sheets before getting to the crockpot, and my larger appliances don’t even get to live in the kitchen- the large Cuisinart food processor sits in its box in the dining area. Let’s just say, of gadgets I have few. Rather my kitchen serves a practical purpose, and there’s some tools I just can’t do without.
While all of the other reindeer wouldn’t let Rudolph play any games, the creators of The Recipe Redux are inviting us to join in on a holiday foodie game called “Grab a Book and Cook”. The challenge is to grab a cookbook and ReDux the recipe on any page that is a combination of the numbers “2017”.
When it’s 70 degrees and sunny in October, flu and cold season seems farther away than ever; however, that doesn’t mean you can’t start playing defense by boosting your immune system now. Truthfully, I believe that a whole foods, well-rounded diet, combined with a healthy dose of physical activity is the best year-long medicine, but there is a group of foods that can help to fortify your most crucial defensive player during the winter months. I’m talking about probiotic foods and your gut.
I am so excited to share this week’s recipe with you all, not only because it’s incredibly easy and delicious and making me more excited for all things roasted, warm, and fall, but because this is my first entry for The Recipe ReDux challenge!