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Heirloom Tomato Goat Cheese Bruschetta
Holiday Recipes, Recipes, Uncategorized

Goat Cheese Bruschetta Two Ways

Dear Diary,

How do I love thee? I don’t need to count the ways like the poet Elizabeth Barrett Browning, I simply feed you delicious morsels that I created from my heart. While I was in Michigan, I planned a kid-free evening to cook for a few close friends. We could have easily gone out, but I opted to sip wine, catch up, and cook for these lovely ladies. It was food for my soul both literally and figuratively. Three hours later we were full, relaxed, and still chit-chatting the night away.

One of the secrets I shared while I cooked was what I like to call my magic sauce. Balsamic Glaze can be made by reducing a good balsamic vinegar or you can purchase it in most major grocery stores. My favorite is from Trader Joe’s since it has less sugar and more flavor than others I’ve tried. Most major grocery stores have Balsamic Glaze or Balsamic Reduction available, usually found in the olive oil and vinegar aisle. A generous squeeze of this dark and delicious magic sauce over the bruschetta made all the flavors pop. Needless to say, both recipes got rave reviews in the form of ohhhing and ahhhing while reaching for another one.

Caramelized Onion Prosciutto Bruschetta

  • 2-4 sweet onions, carmelized (click below for recipe)
  • Cherry or Grape Tomatoes quartered, heirloom if available
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Pinch of Salt and Black PepperProsciuttoCarmelizedOnionBrucshetta2
  • French baguette, sliced 1 inch thick
  • Goat cheese
  • Fresh Spinach
  • Jalapeno Pepper Jelly
  • Prosciutto
  • Balsamic Glaze

First caramelize the onions, place in an oven safe bowl, cover with foil, and leave in a 250 degree oven or toaster oven until ready to use. I always make extra and use them the next day since they are a bit time consuming to make. In a bowl, combine tomatoes, olive oil, balsamic vinegar, salt, and pepper (to taste). Set tomato mixture aside. Slice baguette into 1 inch thick pieces and place on a cookie sheet covered in foil or parchment paper. Brush baguette slices with olive oil and place in 400 degree oven for 6-8 mins or until toasted to a golden brown on the edges. Spread goat cheese onto the baguette slices, layer 2-3 spinach leaves, add a 1 teaspoon of Jalapeno Pepper Jelly, 1/2 slice of prosciutto, 1 teaspoon of caramelized onions, and top with tomato mixture. Arrange on a plate and drizzle with balsamic glaze.

Heirloom Tomato Goat Cheese Bruschetta

  • French baguette, sliced 1 inch thick
  • Crumbled herb goat cheese
  • Cherry or Grape Tomato mixture
  • Fresh Garlic
  • Fresh Basil
  • Balsamic Glaze

Slice baguette into 1 inch thick pieces and place on a cookie sheet covered in foil or parchment paper. Brush baguette slices with olive oil and place in 400 degree oven for 6-8 mins or until toasted to a golden brown on the edges. Sprinkle each baguette slice with crumbled goat cheese, use tomato mixture from above recipe adding in crushed garlic (1-2 cloves) and chopped fresh basil. Drizzle with balsamic glaze.

Both bruschetta recipes are very versatile. Playing around with a different cheese like feta instead of goat or leaving out the jalapeno pepper jelly is part of the joy of creating a dish versus just cooking it. I purposely leave out some measurements because cooking and baking are not the same. In baking, measurements are very important. Cooking on the other hand is about experimenting, creating, and sometimes throwing the whole thing out. Have FUN with it!

Summer Salad from Diary of a Dietitian
Salad Recipes, Uncategorized

Avocado, Strawberry & Goat Cheese Salad

Dear Diary,

School is out and so are the fresh fruits and vegetables! Summer is the best time to eat perfectly ripened, juicy berries loaded with vitamins, minerals and antioxidants. Many years ago, I was with my friend Pam in Las Vegas and we went to the crepe place in Paris (the casino that looks like the Eiffel Tower). We ordered triple berry crepes and as we ate she said, “Oh man, this tastes like summer in my mouth!” It was winter in Michigan at the time and a little taste of summer in Vegas was something we both needed.

Over the years, I have thought of her saying that and how much food is a part of our seasons. Apples, pumpkins, and cinnamon are as much a part of Fall as the leaves changing on the trees. Winter makes me crave veggie laden soups and stews that have cooked all day in the slow cooker. Summer is reserved for salads, berries, and refreshing iced tea. This salad bursts with freshness, crunch and creaminess that is a virtual summer party in my mouth.

Bolthouse Farms makes an exceptional line of yogurt based salad dressings that have become my go to when I don’t have time to whip up something homemade. Their Mango Chipotle, at 40 calories for 2 tablespoons, is the perfect compliment to any fruit based salad. Bolthouse Farms dressings are found in most major grocery stores in the refrigerator section.

Avocado, Strawberry & Goat Cheese Salad

  • Mixed Salad Greens (Spinach, Romaine, Kale, Arugula)
  • Avocado, sliced
  • Strawberries, quartered
  • Turkey Breast, chopped
  • Walnuts, chopped
  • Almonds, chopped
  • Goat Cheese, crumbled
  • Mango Chipotle Bolthouse Farms Salad Dressing

Directions: Built your salad and enjoy with a tall glass of unsweetened iced green tea! Mango, blueberries, and apples would be great add-ins to this salad.

Click here for more information about the health benefits of berries including weight loss and metabolism boost!

Recipes, Uncategorized

Asian Marinated Pork Tenderloin on the Grill

Dear Diary,

Another wonderful weekend evening was spent in a beautiful backyard in Altadena with great friends, perfect weather, pool time for the kids, and of course delicious food! A summer potluck is a great reason to bust out my best recipes to share with friends and family. I decided it was high time to share our family recipe for Asian Marinated Pork Tenderloin.

SweetKale-NewBag[1]The original recipe was passed along from my sister-in-law, Traci, and we have been enjoying it ever since. Each and every time I make it for friends, I have been asked for the recipe. I often serve it with Sweet Kale Salad from Costco that is filled with super healthy ingredients like broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, pumpkin seeds, and a sweet poppy seed dressing. Possibly even better than it’s health factors, is the price and ease in which it comes together in about 2 minutes! Last night, Melinda’s Pineapple Cashew Rice was also a perfect match to this versatile main dish.

This post is for you Jennifer, Tina, Melinda, and Beth! My friend Sheryl, a person who has played a key role in making this blog happen, has added a subscribe feature to you Diary. She rocks and I am very excited that anyone who has enjoyed following me so far and future followers, can now subscribe and have recipes, blog entries and updates sent directly to their email inbox. Things are taking off, Diary, and I am very excited to share my nutrition expertise with as many people as possible. I can’t wait to have feedback and requests as I continue this journey and send ripples of good health and wellness as far as they can go!

Asian Marinated Pork Tenderloin

  • 2 Tablespoons Low Sodium Soy Sauce
  • 2 Tablespoons Hoisin Sauce
  • 2 Tablespoons Dry Sherry
  • 1 Tablespoons Light Brown Sugar
  • 1 Tablespoon Peanut Oil
  • 1 Tablespoon Honey
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Ground Cinnamon
  • 1 or 1 ¼ pounds Pork Tenderloin
  • Meat Tenderizer

Directions: Trim the silver skin (connective tissue that is silvery-white in appearance) from the pork tenderloin. Stab the tenderloin several times with a knife and lightly sprinkle with meat tenderizer; let sit while prepping marinade. In a gallon size Ziploc bag, combine all marinade ingredients; seal the bag and mix thoroughly.  Add the pork to the marinade and seal with as little air in the bag as possible.  Massage the pork to cover all sides and refrigerate over night or at least 8 hrs.  Grill the marinated pork tenderloin on a medium/hot barbeque grill for approximately 22 minutes (11 minutes each side) or until center is no longer pink.  Allow pork to rest (cover with foil on a clean plate) for 5 minutes before slicing.

Tips: Double the recipe and marinate two pork tenderloins for a large crowd or to plan for leftovers. If you are short on time, you can butterfly (create a long, length-wise slice down the middle of the tenderloin and flatten) to reduce cook time by several minutes.