Around The Web

A round-up of some of the things I’ve enjoyed on the internets lately.

Food for thought (<– that’s punny because the articles are all about food and nutrition!) followed by things that make me lol.


How to Interpret Blood Taste Results – Fannetastic Food’s Anne does a great job of breaking down nutrition-related lab results, along with tips for improving your numbers

Don’t Be Afraid of Pumpkin Spice Lattes – a look at our fear of “chemicals” in our foods.

Guide to Sugar, Aka “The Sweet Stuff” – from Dietitian Debbie Dishes, this includes a helpful printable pdf that you could bring grocery shopping with you

Guide to Dietary Fats – another one from Debbie; if you haven’t already guessed, I kind of have a dietitian crush on her


kiwi wish


this is my life


robot smack


why i drink iced coffee


this is a good joke


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Apple Picking; Weekend Wrap-Up

This weekend I got to cross something major off of my fall bucket list – apple picking!


I drove upstate to Lawrence Farms with some girlfriends and we came home with pounds and pounds of tasty apples.


I also snagged Adam and I two pumpkins for carving next weekend.


Check out my gorgeous haul (this is only a portion of it, the rest went into the fridge) -


So far, my favorite variety is the Candy Crisp.


Yum!  We had a ton of fun and I definitely want to repeat this activity next fall.

I don’t have much to share for this post, just three things.  I’m a bit under the weather and I spent almost all of Sunday tucked in bed.

Breakfast on the go.


A smoothie  – water and meat from a Thai young coconut with canned pumpkin, pumpkin pie spice, frozen banana, and maple syrup – and a Clif Maple Nut bar that I shared with the husband.  The bar was much better than the smoothie, which did not emulsify at all.

Getting in my green before a dinner of orange hues.


Spinach salad with sweet and spicy pecans, dried blueberries, and buttermilk blue cheese, dressed with honey, evoo, and lavender salt.


The oil came home from Italy with a friend and it was fantastic.


Our main course was tuna casserole that I made and froze awhile back, so I don’t totally remember what was in it.  Definitely tuna, barley, spinach, green onions, peas, water chestnuts, roasted garlic and mushroom condensed soup, cheese, and crushed Cheez-Its on top.


Plus carnival squash that we roasted with salt, smoked brown sugar, liquid smoke, and maple syrup.


Dinner was delicious.  Sweet and smoky squash with cheesy casserole?  You can’t really go wrong!

Best bite of the week goes to dessert from Ample Hills.


I got a kids’ cup of pistachio and honey and the flavors went together perfectly.

Hopefully I am over the hump with my sickness now.  The temperatures are finally dropping here and I really don’t want a cold to go with the cold!


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Books And Bites; Five Favorites From The Week


{1} Coffee

I made a fantasmic batch of cold brew this week.  Brooklyn Roasting Company Iris Espresso brewed with pumpkin spice and vanilla bean paste.  Two notes – 1. Go read all of the coffee descriptions on BRC immediately; you’ll drool all over your keyboard.  2. I am adding vanilla bean paste to all of my coffees from here on out.


Served over ice with Almond Breeze Hint of Honey.  <– I’m a fan.

{2} Chocolate

Dark Chocolate Mint from NibMor.


Did y’all know that NibMore lives right up the road from me in Great Neck?  I’m excited that this tasty bar is local.

{3} Oatmeal for lunch

I know that these overnight oats look a little rough, but the flavor was perfect.  In the morning before work I stirred together 1/3 cup pumpkin puree, 1/4 cup oats, 3/4 cup almond milk, and 1 Tbsp chia seeds.  The mixture thickened up nicely by lunchtime.


The blob on top is butterscotch peanut butter.  <– Ahh-mazing!  Adam and I are obsessed.

Another day, another (oat)meal.


Veggie and fruit leather, a SweeTango apple, and *new* Quaker Caramel Apple Oats.

{4} A great, Greek, green dinner



I was worried about the phyllo dough, but my Greek Tofu Pie reheated just fine.


Plus leftover green beans sautéed with garlic aioli mustard sauce and sliced almonds.


We had a rough week health wise – one night Adam had a fever and I had a migraine and we sat on the floor and ate chips and aspirin for dinner – so having leftovers available was great.

Worth mentioning too – My leftovers from Max in Williamsburg.


The pasta and sauces are all made in-house and they are out of control.

{5} A new favorite novel

The Center of Winter by Marya Hornbacher.  I haven’t actually gotten all that far into this book yet – partially because I’ve needed to nap on the train and mostly because the writing is so beautiful that I go back to the beginning of the page and reread when I hit the end of most of the pages.


Hornbacher is one of my favorite authors and her first book, a memoir focusing on her eating disorder, shaped the way I think about literature.  <– I am planning on blogging about that in more detail next week.

Her first novel has been truly one of the most beautiful things I’ve ever read.  I wanted to share a short {meta!} passage to give you guys a taste -

All the seasons here in the north move toward their own end, except winter, which moves towards its center and sits there to see how long you can take it.  Spring twitches impatiently in its seat like a child wanting to go outside, straining toward summer, and summer, all lush and showy, tumbles headlong toward the decay of fall.  Fall comes and goes so fast it takes the breath away, arriving in brocades of red and gold and whipping them off in only a few weeks, leaving a landscape ascetic, stunned with loss.

Outside, in the soft blue-gray dark, the snow fell.  A child sat at the kitchen table and pretended her father had not died, because you were there.  As long as you were there, she did not need to be afraid, or go outside, and so she was not afraid, of cold or anything else.  Death did not kill her off but merely left her maimed, like a shot animal that startles at the noise more than the pain and scrambles even faster through the underbrush, wide-eyed and sweating at the flanks, not pausing for the ripped and useless leg it now drags behind it as it runs.  The animal has three legs left.  Terror makes that enough.

Have you read any of Hornbacher’s work yet?

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Insta-Wrap-Up, IX

Instagram dump, fall edition!

I was sad to have to put this lacy white dress away with my summer gear.

glitter and lace

But the closet swap meant that this scarf is part of my life again.  It was a Hanukkah gift from my cousins last year and it is so me.

heart scarf

The fall smells at Bath and Bodyworks are killer.  We usual burn two at once to “blend” the scents.  Fun fact – Adam doesn’t actually have a sense of smell, but he still thinks these guys are fun.

pumpkin at bath and body works

Our clinic is moving over to an electronic medical record soon {yay!} and I’m particular and obsessive so I’ve mapped out the entire nutrition section myself.  Then I wrote it all out by hand… with color coding… and a key.

handwritten emr

Pie at Four and Twenty Blackbirds.  My salted caramel apple slice was delish.  Also their espresso is our very favorite.

pie from four and twenty blackbirds in brooklyn

When I was a kid, my best friend and I used this book to memorize all of the US presidents in order.  We also had one for the US state capitals.  She recently texted me that she bought a copy and I died for jealousy and then immediately ordered one of my own.

yo, millard filmore!

The boys are ridiculous when they cuddle.  The dog isn’t happy unless one of us is spooning him in his sleep.


He’s flying!

webster dachshund

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It’s All Greek To Me! – Greek Tofu Pie

As promised, the killer dish from yesterday’s dinner.


This recipe requires you to dirty your food processor and deal with phyllo dough, but I promise it’s worth it.  We couldn’t believe how well this all came together!

Greek Tofu Pie, serves 4 – 6

  • 1 Tbsp and 2 tsp evoo
  • 3 cups frozen spinach
  • 10 oz sliced mushrooms
  • 1/2 cup sun-dried tomatoes
  • 1 tsp salt
  • 2 tsp dried oregano
  • 1/2 a large lemon, juiced
  • 16 oz silken tofu, drained
  • 6 oz feta cheese
  • 4 oz sharp white cheddar
  • 3 Tbsp butter, melted
  • 8 sheets phyllo dough, thawed
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Warm 1 Tbsp evoo in a large pan over medium-high heat.  Sauté mushrooms, spinach, and sun-dried tomatoes for 10 minutes, until the mushrooms have softened and the spinach has fully thawed.  Stir in salt, oregano, and lemon juice and remove pan from heat.
  3. Use a food processor to combine the tofu, feta, and cheddar.  Add cooked veggies and process until the mixture is homogenous.
  4. In a small bowl, stir together melted butter and 2 tsp evoo.  Set up phyllo dough according to the package directions.
  5. Use a pastry brush to wet the bottom and sides of a 9-inch pie dish with the butter mixture.  Brushing on the butter between layers, place 4 slices of phyllo dough into the bottom and up the sides of the pie dish.  Spread the filling into the pie dish, smoothing the top so it’s level.  Top with remaining layers of phyllo dough, continuing to brush butter between the layers.  Use kitchen shears to trim off the excess phyllo dough that is hanging outside the edge of the pie dish.
  6. Bake for 30 – 40 minutes.  The filling is safe to eat raw, but the longer it cooks the firmer it gets.  Cook for 30 minutes then check regularly and pull out of the oven as soon as the phyllo dough threatens to burn (you want it to get a light tan; pull from the oven as soon as any dark brown spots appear).
  7. Allow pie to cool and set for at least 20 minutes before slicing and serving.


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My Giant Post Disappeared, OMG

Uggggggggh! Welp the title kind of says it all. I spent more than an hour last night recapping all of the fabulous eats from last week and the post has disappeared. I’m dying, dying!

Photo-dump style, here are a few key players…

Amazing fruit salad with blueberries, strawberries, banana,  orange, and toasted coconut.



Pumpkin yogurts for lunch.


Plus two cafeteria winners.


First pumpkin smoothie.


So much good candy, including trail mix with pb pretzels, raisins, and candy corn m&m’s.






The best pumpkin brew of the season so far.


A salad bar lunch date at Whole Foods.


Smorgasburg eats! Duck buns and other good but not as good buns (peanut chicken for me and pork belly for Adam) smothered in amazing chilli sauce.



Plus an awesome good batch ice cream sandwich of coffee ic, caramel, and espresso beans on salted brown butter cookies.


A fantastically “fall” meal that Adam said made him feel like a forest troll. Shredded brussels sprouts sautéed with turkey bacon, roasted butternut squash, baby spinach, shredded chicken, barley, sweet and spicy pecans, honey mustard dressing, and pomegranate.


Delicious Greek Tofu Pie that I promise to retype the recipe for tonight.


That is most of it. I hate computers!

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Loves Of Late

{1}  Chips with cheese.  Adam and I are having a problematic obsession.  We have been eating this “dish” at least once a week for the past month, and probably would eat it every single day if we thought we could get away with it.  And I can’t even call them nachos, just chips with cheese, because we literally just throw the two aforementioned items together in the oven.  Toppings would distract from the chips and cheese.

{2}  Another problem.  You know how I think that diet soda and coffee are the two best tasting things on the planet?


I’ve discovered how extra amazing they are when you drink them side by side.

{3} Fall TV!  So excited that the shows are back.  Castle and Bones are both kind of driving me crazy with the long-running conspiracy dramas, but the Chicagos (Fire and PD) are killing it.

{4} Girls with Slingshots.  Have you started reading this cartoon soap opera yet?

girls with slingshots

It has the perfect balance of goofy to touching/serious.

{5} The Chris Pratt SNL opening episode.  No, this can not fit under “Fall TV,” because Chris Pratt is basically a god so he deserves his own category.  All of his sketches were pretty spot on but the one I’ve linked below is my favorite.  Aidy Briant is also my favorite.

What do you think of the current SNL cast?

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