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thecrunchyradish Miranda Hammer Shear MS RD CDN @thecrunchyradish mentions
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Fresh pickings for a sweet New Year. Wishing all a healthy and happy year ahead. #roshhashana
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Fresh pickings for a sweet New Year. Wishing all a healthy and happy year ahead. #roshhashana Fresh pickings for a sweet New Year. Wishing all a healthy and happy year ahead. #roshhashana
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I always knew that I wanted to feed Jack real whole foods and stay away from anything processed. We ...
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I always knew that I wanted to feed Jack real whole foods and stay away from anything processed. We skipped the purée phase and went to offering Jack real whole foods that he could eat with his hands. As a family, we keep things simple and clean and so far that has been our feeding philosophy with ... I always knew that I wanted to feed Jack real whole foods and stay away from anything processed. We skipped the purée phase and went to offering Jack real whole foods that he could eat with his hands. As a family, we keep things simple and clean and so far that has been our feeding philosophy with Jack. Feeding a baby AND adults is hard enough, so we try and keep it as nourishing and streamlined as possible without sacrificing flavor. Despite trying our hardest, we all have those days where you literally have nothing in your fridge or just don’t have the energy to cook. That’s where @Raised_Real comes in. Plant-based, flash-frozen, organic meals delivered to your door and ready for baby. Steam in under 10 minutes and serve as is, mash, or purée. Meals range from beet, sweet potato, date, cinnamon, and coconut butter to peas, zucchini, hemp seeds, basil, and avocado oil. Want to give it a try? Head to raisedreal.com and enter code Miranda25 for $25 off your first order. #raisedrealpartner
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I wrote about our recent trip to Maine in the travel section of Crunchy Radish, along with some snapshots ...
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I wrote about our recent trip to Maine in the travel section of Crunchy Radish, along with some snapshots from this wonderful place. What are you favorite baby friendly travel destinations? ️⛱🦀 #crunchyradishmaine I wrote about our recent trip to Maine in the travel section of Crunchy Radish, along with some snapshots from this wonderful place. What are you favorite baby friendly travel destinations? ⛵️⛱🦀 #crunchyradishmaine
Celebrating my favorite superfoods @navitasorganics 15 year anniversary with a GIVEAWAY and ...
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Celebrating my favorite superfoods @navitasorganics 15 year anniversary with a GIVEAWAY and superfood filled hemp seed granola! Hemp seeds are one of my most frequently used superfoods in my cooking. Not only are they extremely accessible but, they are incredibly good for you too. Hemp ... Celebrating my favorite superfoods @navitasorganics 15 year anniversary with a GIVEAWAY and superfood filled hemp seed granola! Hemp seeds are one of my most frequently used superfoods in my cooking. Not only are they extremely accessible but, they are incredibly good for you too. Hemp seeds are a great source of plant based protein and contain iron, magnesium, and omega 3 fatty acids. They work well in smoothies, tossed onto salads or soups, turned into hemp milk, or added to granola like in the recipe below!

For your chance to win a superfood prize pack filled with hemp seeds and other @navitasorganics goodies:

1) Like this post
2) Follow @thecrunchyradish and @navitasorganics
3) Comment with your favorite way to use hemp seeds
4) Tag three friends

Pumpkin and Hemp Seed Granola

2 cups rolled oats
1 cup unsweetened shredded coconut
½ cup pepitas
¼ cup sesame seeds
½ cup @navitasorganics hemp seeds
1 tsp cinnamon
½ tsp salt
¼ cup melted coconut oil
1 tsp vanilla extract
½ cup maple syrup
Additional add-ins: raisins, unsweetened dried cranberries, chopped dried figs, chopped dried apricots, chia seeds.

Preheat oven to 300 degrees. Line a sheet tray with parchment paper.
Toss together the oats, shredded coconut, pepitas, sesame seeds, hemp seeds, cinnamon, and salt in a large bowl
In another bowl, whisk together the melted coconut oil, vanilla extract, and maple syrup. Pour wet ingredients into dry ingredients and mix well.
Place mixture on parchment paper-lined sheet tray and bake for 30 minutes or until light brown. Rotate halfway through cooking and check periodically. Granola can burn easily. Once cooled add dried fruit and chia seeds, if you wish, and store in airtight container for a month.
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When it’s too hot to cook keep it simple with hearty summer salads. (and yes it’s still technically ...
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When it’s too hot to cook keep it simple with hearty summer salads. (and yes it’s still technically summer 🙃) arugula, farro, and dark cherry salad with dijon vinaigrette serves 4 1 cup farro, rinsed 1/4 cup red onion, thinly sliced 2 cups dark cherries, pitted and halved 1/2 cup pecans, ... When it’s too hot to cook keep it simple with hearty summer salads. (and yes it’s still technically summer 🙃) arugula, farro, and dark cherry salad with dijon vinaigrette
serves 4

1 cup farro, rinsed
1/4 cup red onion, thinly sliced
2 cups dark cherries, pitted and halved
1/2 cup pecans, toasted and chopped
4 cups baby arugula
1/2 cup sheep milk feta, crumbled
1 large cucumber, diced into 1/4" pieces

dressing
1 tablespoon dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil
Black pepper

In a medium sized pot, bring 4 cups water and 1 cup farro to a boil. Turn down to a simmer, cover, and cook for 30 to 40 minutes or until tender. Drain.
In a large serving bowl, whisk together the dijon mustard, lemon juice, white balsamic vinegar, olive oil, and a few grinds of black pepper. Dip a piece of arugula into the dressing to taste, and adjust acid or oil if needed.
Add the red onion and farro to the dressing and toss to coat. The warm grain will absorb the the dressing better and, once added, will also slightly wilt the arugula.
Fold in the cherries, pecans, arugula, feta, and cucumbers. Serve immediately and enjoy.
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Jack closes out his Maine dining experiences @drifterswife for delicious local eats and fabulous ...
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Jack closes out his Maine dining experiences @drifterswife for delicious local eats and fabulous organic wine (for us). Traveling with a baby is the farthest thing from relaxing but, I am grateful for these memories with my guys. @a_shear #crunchyradishmaine Jack closes out his Maine dining experiences @drifterswife for delicious local eats and fabulous organic wine (for us). Traveling with a baby is the farthest thing from relaxing but, I am grateful for these memories with my guys. 😘 @a_shear #crunchyradishmaine
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Lunch with a view....and yes Jack had some lobster <span class="emoji emoji1f601"></span>. #crunchyradishmaine
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Lunch with a view....and yes Jack had some lobster . #crunchyradishmaine Lunch with a view....and yes Jack had some lobster 😁. #crunchyradishmaine
I’ve had my fair share of oysters in my 32 years of eating and i have to say @eventideoysterco may take ...
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I’ve had my fair share of oysters in my 32 years of eating and i have to say @eventideoysterco may take the cake for best oysters ever . Delicious eats and fantastic company. Great way to celebrate my forever co-p @a_shear. Happy birthday best friend. Also as amateur dining out with baby people, ... I’ve had my fair share of oysters in my 32 years of eating and i have to say @eventideoysterco may take the cake for best oysters ever 😱. Delicious eats and fantastic company. Great way to celebrate my forever co-p @a_shear. Happy birthday best friend. Also as amateur dining out with baby people, I’ve been packing items for Jack to eat in case there is nothing on the menu that he can consume (like tonight). So far cut up fruit, string cheese, and steamed veggies have been our “go-to’s”. (Please send baby dining out tips below!). Also shout out to my best boo and you tube star @jeanettedonnarumma for the recommendation!!! #crunchyradishmaine
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Postcard from Maine <span class="emoji emoji1f48c"></span>
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Postcard from Maine Postcard from Maine 💌
Jack goes to a diner. Fantastic first meal in Maine @palacediner. Now onto the seafood. #crunchyradishmaine
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Jack goes to a diner. Fantastic first meal in Maine @palacediner. Now onto the seafood. #crunchyradishmaine Jack goes to a diner. Fantastic first meal in Maine @palacediner. Now onto the seafood. #crunchyradishmaine
Happy Saturday! I’m excited to be taking over the @epicurious Instagram today. Head over to check ...
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Happy Saturday! I’m excited to be taking over the @epicurious Instagram today. Head over to check out a weekend full of my eats. In the meantime here is a recipe for one of my favorite summer time salads that combines summertime staples - corn, sun golds, peaches, peppery arugula, crunchy ... Happy Saturday! I’m excited to be taking over the @epicurious Instagram today. Head over to check out a weekend full of my eats. In the meantime here is a recipe for one of my favorite summer time salads that combines summertime staples - corn, sun golds, peaches, peppery arugula, crunchy almonds, and creamy feta. Perfect for a hot summer night or a cool poolside lunch!

peach, corn, and arugula salad with crispy chickpeas
serves 4

4 cups baby arugula
2 ears of corn
2 cups cooked chickpeas
1/8 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon garlic powder
1 tablespoon avocado or olive oil
1/2 cup almonds
2 peaches or nectarines, thinly sliced
1 cup sun gold or cherry tomatoes, halved or quartered depending on size
1/2 cup sheep milk feta, crumbled
1 avocado, diced
dressing
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon white balsamic vinegar
1/4 cup extra virgin olive oil
pinch of salt and pepper

Preheat oven to 375 degrees F. Line two sheet trays with parchment paper. On one sheet tray, toss the chickpeas with 1 tablespoon avocado oil, paprika, cumin, coriander, garlic powder, and salt and pepper. Spread them out on the sheet tray. Scatter the almonds on the other sheet tray. Place both trays in the oven. Cook almonds for 8 to 10 minutes until lightly toasted and fragrant. Let cool and coarsely chop. Roast the chickpeas for 45 minutes or until crispy, tossing halfway through cooking.
If you prefer your corn raw, remove kernels from the cob and set aside. If you want them cooked, place the cobs with husks whole in the oven along side the sheet trays and roast for 45 minutes, rotating halfway through. Remove cobs, let cool, and cut off kernels.
While the chickpeas cook, whisk together all the ingredients for the dressing in a large serving bowl. Dip a piece of arugula into the dressing to taste. Adjust dressing, if needed.
Once you are ready to eat, add the arugula, corn, peaches, tomatoes, feta, and avocado to the bowl. Toss to combine. Top with chickpeas and toasted almonds and enjoy!
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Rolling into the weekend with these simple, nourishing, and delicious summer rolls. Summer rolls ...
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Rolling into the weekend with these simple, nourishing, and delicious summer rolls. Summer rolls are nothing new but, they are a fabulous way to eat the rainbow and get in your veggies! They are the perfect snack to enjoy pool or beach side or pack up for a park picnic. Bonus! filling and rolling ... Rolling into the weekend with these simple, nourishing, and delicious summer rolls. Summer rolls are nothing new but, they are a fabulous way to eat the rainbow and get in your veggies! They are the perfect snack to enjoy pool or beach side or pack up for a park picnic. Bonus! filling and rolling the colorful summer rolls is a great way to get kids involved in meal prep. Choose your own adventure style and fill them with marinated tempeh or tofu, grilled shrimp, or poached chicken, or keep them strictly veg. The addictive spicy peanut sauce doesn’t hurt either.
summer rolls + chili peanut sauce
Makes 8 rolls
ingredients
8 6-inch round rice paper wrappers - if you can, brown rice paper is ideal.
8 baby romaine lettuce leaves, washed, dried and torn or chopped
1 cup carrots, julienned
1 cup purple cabbage, thinly sliced
1 cup cucumber, peeled, if desired, julienned
1 cup, red, yellow, or orange bell pepper, julienned
2 avocados, thinly sliced, squirt with a little lime juice to maintain color
½ cup fresh cilantro leaves
½ cup fresh basil
for the sauce:
1/4 cup sugar free creamy peanut butter
1/4 tsp red chili pepper, minced
1 tbsp fresh ginger, peeled + minced
1 clove garlic, minced
1 tbsp fresh lime juice
2 tbsps water
1 tbsp low sodium tamari
1 tbsp brown rice vinegar

method
Prep all of your roll ingredients and arrange your vegetables on a plate for easy assembly.
To prep your rice paper, dip one sheet of rice paper a third of the way into a bowl of warm water for about 2 seconds. Flip and dip the remaining section. Place on a damp towel.
Working on the bottom third of the rice paper, spread a bit of lettuce, avocado, cucumber, cabbage, carrots, herbs, bell pepper and protein if using. Fold up the bottom edge to cover the filling, then fold in the sides. Roll tightly. Repeat with the remaining wrappers and ingredients.
For the sauce: combine peanut butter, lime juice, water, tamari, chili pepper, ginger, garlic, + brown rice vinegar in a blender. Blend until smooth. Add additional water, if needed to thin. Taste, adjust the vinegar, tamari, or lime juice, if needed and pour into a bowl. Serve the summer rolls right away, or refrigerate for up to 2 hours.
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I’ve gotten a lot of questions regarding our methods for feeding Jack. We transitioned away from purées early on and went to finger foods at 6 month old. In the lifestyle section of crunchyradish.com I’m sharing why we chose to go the baby-led feeding route, what Jack actually eats everyday, ... I’ve gotten a lot of questions regarding our methods for feeding Jack. We transitioned away from purées early on and went to finger foods at 6 month old. In the lifestyle section of crunchyradish.com I’m sharing why we chose to go the baby-led feeding route, what Jack actually eats everyday, and offering some ideas for feeding your little person. If you don’t have a baby to feed, please simply enjoy this video of Jack eating avocado toast.
https://crunchyradish.squarespace.com/lifestyle/2018/8/13/jacks-eats-first-bites-baby-led-weaning-and-gear
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Big tomato and eggplant haul from our csa today meant a quick and easy pasta alla Norma! To make: toss ...
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Big tomato and eggplant haul from our csa today meant a quick and easy pasta alla Norma! To make: toss eggplant and tomatoes with garlic, jalapeño, oregano, salt, pepper and olive oil and roast in the oven at 375 on separated sheet trays for 30 minutes. Transfer roasted tomato and eggplant ... Big tomato and eggplant haul from our csa today meant a quick and easy pasta alla Norma! To make: toss eggplant and tomatoes with garlic, jalapeño, oregano, salt, pepper and olive oil and roast in the oven at 375 on separated sheet trays for 30 minutes. Transfer roasted tomato and eggplant to a large pot to simmer and reduce for 10 minutes. Toss with cooked @sfoglini rye trumpets and finish with fresh basil and cheese of your choice. My cheese of choice tonight was Jack’s strings cheese since we were out of everything else 😬.
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Used my peach and blueberry bounty for these delicious grain-free streusel muffins from @sweetlaurelbakery ...
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Used my peach and blueberry bounty for these delicious grain-free streusel muffins from @sweetlaurelbakery cookbook. Baking is not my strong suit but, these were extremely simple to make and Jack and even @a_shear approved . Recipe barley adapted from sweet laurel cookbook Makes 8 ... Used my peach and blueberry bounty for these delicious grain-free streusel muffins from @sweetlaurelbakery cookbook. Baking is not my strong suit but, these were extremely simple to make and Jack and even @a_shear approved 😁. Recipe barley adapted from sweet laurel cookbook
Makes 8 muffins

Streusel Topping
1/2 cup almond flour
1 tbsp coconut oil, melted
1/2 tsp cinnamon
1 tbsp maple syrup
Muffins
2 1/2 cups almond flour
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
4 large eggs
1/3 cup coconut oil, melted
2/3 cup maple syrup
1 1/2 tsp grated lemon zest
1 tbsp lemon juice
2 tsps vanilla extract
1 small peach, diced
1/2 cup blueberries
Preheat oven to 350. Line baking sheet with parchment paper and line 8 muffin cups with liners.
For the streusel: whisk together the flour, cinnamon, coconut oil, and maple until mixture comes together. Crumble onto baking sheet and bake for 15 minutes or until lightly crisp. Remove from oven and set aside.
For the muffins: while streusel bakes whisk together the flour, baking soda, cinnamon, and salt. In a separate bowl combine the eggs, coconut oil, maple syrup, vanilla, lemon zest and juice.
Pour dry ingredients into wet a little at a time stirring until a smooth batter forms.
Pour batter into muffin tins 3/4 full. Add a few blueberries and diced peach to each muffin and swirl into batter. Sprinkle each muffin with streusel topping.
Bake for 20-25 minutes until muffins are golden brown. Remove muffins from tins. Let cool and enjoy. Store in sealed container for 5 days. #sweetlaurelcookbook
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Filling up on this gorgeous buddha bowl full of local zucchini, yellow squash, Roma tomatoes, and ...
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Filling up on this gorgeous buddha bowl full of local zucchini, yellow squash, Roma tomatoes, and sweet corn from @walmart with @thekitchn. Walmart uses its scale for good and supports local communities by selling local produce giving access to fresh and seasonal produce. #savorsummer ... Filling up on this gorgeous buddha bowl full of local zucchini, yellow squash, Roma tomatoes, and sweet corn from @walmart with @thekitchn. Walmart uses its scale for good and supports local communities by selling local produce giving access to fresh and seasonal produce. #savorsummer #partner #localproducevariesbystore
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Breakfast for dinner is not so bad especially when @a_shear makes the best cheesy eggs and sweet ...
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Breakfast for dinner is not so bad especially when @a_shear makes the best cheesy eggs and sweet as candy oven roasted cherry tomatoes Breakfast for dinner is not so bad especially when @a_shear makes the best cheesy eggs and sweet as candy oven roasted cherry tomatoes
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*GIVEAWAY* Jack is currently in a phase where he eats most foods but I know things can change once ...
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*GIVEAWAY* Jack is currently in a phase where he eats most foods but I know things can change once he becomes a toddler. I am excited to share my friend and fellow registered dietitian @smiddleberg_rd newest book filled with recipes (like these veggie filled egg muffins) and tools to help ... *GIVEAWAY* Jack is currently in a phase where he eats most foods but I know things can change once he becomes a toddler. I am excited to share my friend and fellow registered dietitian @smiddleberg_rd newest book filled with recipes (like these veggie filled egg muffins) and tools to help encourage good eating habits for toddlers. For a chance to win a copy of the book:
1) tag a friend
2) tell me your kids favorite food or strangest eating habit
3) winner AND friend will both receive a copy of #thebigbookoforganictoddlerfood
4) winners will be selected at random on 8/14/18
Thank you for participating!
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5:30am wake up means first pick at the farmers market and a very juicy melon for the alarm clock <span class="emoji emoji1f476"></span>
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5:30am wake up means first pick at the farmers market and a very juicy melon for the alarm clock 5:30am wake up means first pick at the farmers market and a very juicy melon for the alarm clock 👶
Big brother Henry! #furbaby
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Big brother Henry! #furbaby Big brother Henry! #furbaby
Happy National Watermelon Day! How are you celebrating? I am cooling off and feeling refreshed ...
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Happy National Watermelon Day! How are you celebrating? I am cooling off and feeling refreshed with @wtrmlnwtr lemon ginger and tart cherry made with only watermelon flesh, watermelon rind, and a bit of organic lemon - no added sugar or water. @wtrmlnwtr contains naturally occurring electrolytes ... Happy National Watermelon Day! How are you celebrating? I am cooling off and feeling refreshed with @wtrmlnwtr lemon ginger and tart cherry made with only watermelon flesh, watermelon rind, and a bit of organic lemon - no added sugar or water. @wtrmlnwtr contains naturally occurring electrolytes for hydration and antioxidants like lycopene and vitamin C which help fight off free radicals. I like drinking @wtrmlnwtr over ice with some fresh mint, seltzer, and sometimes a splash of tequila 😳 Cheers to the weekend! #partner
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I had a surplus of plums from my CSA so I made a plum crumble! Great for dessert, healthy enough for ...
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I had a surplus of plums from my CSA so I made a plum crumble! Great for dessert, healthy enough for breakfast. Adaptable to whichever fruit you prefer. Serves 6 Filling 12 plums sliced 2 tbsps lemon juice 1 tbsp arrowroot powder (healthier alternative to cornstarch) Topping 1 cup ... I had a surplus of plums from my CSA so I made a plum crumble! Great for dessert, healthy enough for breakfast. Adaptable to whichever fruit you prefer.
Serves 6
Filling
12 plums sliced
2 tbsps lemon juice
1 tbsp arrowroot powder (healthier alternative to cornstarch)
Topping
1 cup rolled oats
1 1/2 cups almond meal
1/2 cup chopped walnuts
1/2 cup unsweetened shredded coconut
1/2 cup maple syrup
1 tsp cinnamon ( can also add other spices - cardamom, nutmeg, vanilla bean)
Pinch of salt
3/4 cup coconut oil or 1 stick/ 8 tbsps grass fed butter/ghee (melted)

Set oven to 375
In a 9-inch baking dish toss together the plums, lemon juice, and arrowroot. In a large bowl combine all of the topping ingredients and mix together with your hands. Sprinkle topping over fruit. Place baking dish on top of a sheet pan (so oven is protected if juice overflows) and bake for 40 minutes or until fruit is bubbly and topping is crisp.
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In the depths of summer, the last thing that you want to do is crank up your oven. Keep cool and calm ...
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In the depths of summer, the last thing that you want to do is crank up your oven. Keep cool and calm with this raw and refreshing green gazpacho that can be whipped up in 5-minutes flat. Gazpacho is traditionally a cold red soup made from summer tomatoes, cucumbers, and day old bread. This spin ... In the depths of summer, the last thing that you want to do is crank up your oven. Keep cool and calm with this raw and refreshing green gazpacho that can be whipped up in 5-minutes flat.
Gazpacho is traditionally a cold red soup made from summer tomatoes, cucumbers, and day old bread. This spin uses tons of green on green goodness, ensuring that you get your veggie fix. Green vegetables are loaded with Vitamins C and E, which are great for your skin and immune function, and contain high levels of antioxidants.

As a reminder, antioxidants are found in fruits, vegetables, nuts, seeds, spices, and herbs. They are a natural defense against damaging free radicals, which disrupt normal cell function and can be linked to numerous health problems such as asthma, cancer, and diabetes. Free radicals occur from UV exposure, pollution, stress, and certain foods. Antioxidants help fight free radicals by preventing them from forming or multiplying.

So sip this cold summertime soup knowing you are doing your body good!
green gazpacho
Serves 4-6

2 celery sticks, chopped
2 small green bell peppers, deseeded and chopped
3 cucumbers, peeled and chopped
4 scallions, roughly chopped
1 fresh green chili, roughly chopped, seeds removed for less of a kick
1 garlic clove
2 tbsps fresh lime juice
4 cups baby spinach
1/4 cup basil leaves
1/4 cup parsley
4 tbsps sherry vinegar
1/4 cup olive oil
1 whole avocado, roughly chopped
1 1/2 cups filtered water
1/2 cup ice cubes
2 tsps salt
a pinch of white pepper

Blend all of the ingredients together in a high-speed blender until smooth. Taste and adjust vinegar, salt, or herbs, if needed. Enjoy immediately or refrigerate for future eating. Garnish with torn fresh herbs, hemp seeds or toasted sesame seeds, a drizzle of oil and vinegar, if you wish.
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Jack selects a good one. Happy tomato season <span class="emoji emoji1f64f"></span> #babyveghead
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Jack selects a good one. Happy tomato season #babyveghead Jack selects a good one. Happy tomato season 🙏 #babyveghead
Jack goes to the Berkshires
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Jack goes to the Berkshires Jack goes to the Berkshires
Some moody cauliflower for your hump day pleasure. Whole roasted cauliflower with turmeric tahini ...
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Some moody cauliflower for your hump day pleasure. Whole roasted cauliflower with turmeric tahini sauce, fresh herbs, and pickled red onion. Whole roasted cauliflower may seem intimidating, but it is quite simple to make and it is certainly a show stopper. If you are looking to impress ... Some moody cauliflower for your hump day pleasure. Whole roasted cauliflower with turmeric tahini sauce, fresh herbs, and pickled red onion. Whole roasted cauliflower may seem intimidating, but it is quite simple to make and it is certainly a show stopper. If you are looking to impress your vegan or non-vegan friends, here is a dish for you. Bonus! cauliflower is a member of the brassica family, which means it contains fiber and cancer-fighting nutrients.
4 servings

Cauliflower
1 whole medium-size, cauliflower, florets tightly packed and covered in bright green leaves
water
sea salt
3 tbsp. olive oil
1/2  cup parsley, chopped

Pickled Red Onions
1 medium red onion, sliced into 1/4 -inch half moons
1/2 teaspoon coconut sugar
1/2 teaspoon salt
3/4 cup white vinegar
4 black peppercorns

Turmeric Tahini Sauce
¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon ground turmeric
⅛ tsp salt
Freshly ground black pepper

To make the pickled onions:
Bring 3 cups of water to a boil.
Place the sugar, salt, vinegar, and peppercorns in a large bowl or mason jar. Whisk to dissolve.
Place red onions in a sieve and pour hot water over them. Drain. Transfer onions to the bowl or mason jar and let sit for at least 30 minutes

To make the cauliflower:
Preheat the oven to 425 degrees Fahrenheit. Place the cauliflower in a metal pot and fill until 3/4 full with water. Add 1 tbsp of salt for every 4 cups water. Cover with a lid, bring to a boil, lower to a medium low boil and cook for 10-15 minutes until fork tender. Drain. Transfer cauliflower to a parchment paper lined baking dish. Brush the cauliflower with olive oil and sprinkle with a little salt. Put the dish in the center of the oven, and bake until the top turns golden brown. Another 15 to 20 minutes. The outside of the cauliflower should be crisp and inside very soft and tender.

To make the turmeric tahini sauce:
While the cauliflower cooks make the sauce. Whisk together tahini, lemon juice, olive oil, turmeric, and ¼ cup water until smooth. Add salt and pepper to taste.

To Serve:
Once the cauliflower is done, serve in baking dish or platter topped with turmeric tahini sauce, parsley, & onions.
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Jack’s first wedding! Congrats Sarah and Eric #jackseason
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Jack’s first wedding! Congrats Sarah and Eric #jackseason Jack’s first wedding! Congrats Sarah and Eric #jackseason
I’ll miss you ‘mingo. Great week with lots of Jack Jack and @a_shear, family, friends, and delicious ...
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I’ll miss you ‘mingo. Great week with lots of Jack Jack and @a_shear, family, friends, and delicious eats. #jackseason I’ll miss you ‘mingo. Great week with lots of Jack Jack and @a_shear, family, friends, and delicious eats. #jackseason
Not exactly tomato season but we made do. Heirloom tomatoes, local mozzarella, red onion, and basil ...
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Not exactly tomato season but we made do. Heirloom tomatoes, local mozzarella, red onion, and basil pesto. Not exactly tomato season but we made do. Heirloom tomatoes, local mozzarella, red onion, and basil pesto. ✔️
Crowd pleasing and super simple eggplant bruschetta inspired by @domenicacooks. Roasted eggplant ...
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Crowd pleasing and super simple eggplant bruschetta inspired by @domenicacooks. Roasted eggplant slices topped with local mozzarella, basil and tomato red onion salad. Eggplant was coated with olive oil, salt, and pepper and roasted until crispy (we used a salamander thanks @williamshear ... Crowd pleasing and super simple eggplant bruschetta inspired by @domenicacooks. Roasted eggplant slices topped with local mozzarella, basil and tomato red onion salad. Eggplant was coated with olive oil, salt, and pepper and roasted until crispy (we used a salamander thanks @williamshear for your expertise), topped with torn basil, fresh mozzarella and a salad made of chopped cherry tomatoes, red onion, olive oil, white balsamic vinegar, salt and pepper. Thanks @a_shear for all your help too 😘😘 #summereats
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Early birds get the salty soured pickled rye @carissas_breads 😯
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Early birds get the salty soured pickled rye @carissas_breads 😯 Early birds get the salty soured pickled rye @carissas_breads 😯
Blistered shishitos and hammock time. Must be summer.
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Blistered shishitos and hammock time. Must be summer. Blistered shishitos and hammock time. Must be summer.
Looking for a #meatlessmonday crunch fest? How about this Mexican-style chop with black beans, ...
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Looking for a #meatlessmonday crunch fest? How about this Mexican-style chop with black beans, avocado, zucchini, pickled onions, and a cashew lime cilantro dressing?! mexican-style chopped salad serves 4 pickled red onion 1 red onion, thinly sliced 1 cup hot water 1/2 cup apple ... Looking for a #meatlessmonday crunch fest? How about this Mexican-style chop with black beans, avocado, zucchini, pickled onions, and a cashew lime cilantro dressing?! 💃
mexican-style chopped salad
serves 4

pickled red onion
1 red onion, thinly sliced
1 cup hot water
1/2 cup apple cider vinegar
1 teaspoon salt
8 peppercorns
1 tablespoon coconut sugar

cashew lime cilantro dressing
1/4 cup raw cashews soaked for at least an hour or up to six hours
1/2 cup olive oil
1/4 cup lime juice
1/4 cup cilantro leaves and stems
1/4 cup sherry vinegar
1/2 teaspoon ground cumin
2 scallions, chopped
pinch of salt and white pepper
3 tablespoons filtered water

salad
1 small zucchini, chopped
1 cup cooked black beans
1/4 cup cilantro leaves and stems, chopped
1 bell pepper (orange, yellow, or red), chopped
5 radishes, thinly sliced
1 small cucumber, chopped
1 head of romaine, chopped
2 avocado, chopped
2 scallions, chopped

To make the pickled red onions, place the red onions into a large mason jar or large bowl. In a separate bowl, whisk together the warm water, vinegar, salt, sugar, and peppercorns. Pour the liquid over the onions and let sit for at least 10 minutes.
For the dressing, drain the cashews. Combine cashews, olive oil, lime juice, cilantro, sherry vinegar, cumin, scallions, salt, pepper, and water in a blender or a food processor. Blend until smooth. Add more water if needed to thin. Taste and adjust lime juice or sherry vinegar, if desired.
Combine all the salad ingredients in a large bowl, add desired amount of pickled red onions, and toss with dressing and enjoy.
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‘Tis the season #<span class="emoji emoji1f352"></span>
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‘Tis the season # ‘Tis the season #🍒
Another hot day calls for another refreshing and easy meal. carrot noodles + spicy peanut sauce. ...
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Another hot day calls for another refreshing and easy meal. carrot noodles + spicy peanut sauce. Choose your own adventure and top with grilled shrimp, shredded chicken, roasted tofu, edamame, or pickled veg. Make a double batch of this creamy, dreamy, spicy peanut sauce and use for marinade ... Another hot day calls for another refreshing and easy meal. carrot noodles + spicy peanut sauce. Choose your own adventure and top with grilled shrimp, shredded chicken, roasted tofu, edamame, or pickled veg. Make a double batch of this creamy, dreamy, spicy peanut sauce and use for marinade or dip.
carrot noodles + spicy peanut sauce
Serves 2

4 cups carrot noodles, spiralized or peeled using a julienne peeler
1 1-inch piece ginger, peeled and chopped
1 small garlic clove
1/2 cup salt-free + sugar-free smooth peanut butter
2 tablespoons reduced sodium tamari or coconut aminos
2 tablespoons lime juice
1/2 teaspoon red pepper flakes
1/3 cup warm water
1/4 cup cilantro, chopped
4 tablespoons hemp seeds
2 tablespoons salted peanuts, chopped
If you prefer the carrot noodles cooked, give them a quick blanch. If not, keep them raw. In a food processor, combine the ginger and garlic and pulse. Add the peanut butter, tamari, lime juice, red pepper flakes, and water, and blend until smooth. Add more water, a tablespoon at a time, if needed to thin. Taste, and adjust lime juice, peanut butter, or tamari, if needed. Toss carrot noodles with desired amount of peanut sauce, top with cilantro, hemp seeds, peanuts, and your choice of additional protein and enjoy.
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Please Join Me for an incredible evening of wellness, nutrition, and beauty with @davinesnorthamerica ...
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Please Join Me for an incredible evening of wellness, nutrition, and beauty with @davinesnorthamerica @havenskitchen on Thursday, July 19th at 6:30pm. I will be leading a holistic cooking class, sharing easy to apply nutrition information, and providing guests with empowering tools ... Please Join Me for an incredible evening of wellness, nutrition, and beauty with @davinesnorthamerica @havenskitchen on Thursday, July 19th at 6:30pm. I will be leading a holistic cooking class, sharing easy to apply nutrition information, and providing guests with empowering tools that will help you inside and outside the kitchen. Together we will cook up 5 plant-based gluten-free dishes that are health supportive, easy to replicate at home, and delicious. Guests will leave with a gift bag full of @davinesnorthamerica goodies, happy bellies, and an enlightened and empowered outlook! Tickets are selling fast! Link in bio to purchase tickets or swipe up in my "events" highlight. Looking forward to seeing you there!
https://bit.ly/2HYVYSH #davineslife
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It’s a hot one! Keep cool with this simple Greek grain salad. Great to make in bulk and repurpose for ...
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It’s a hot one! Keep cool with this simple Greek grain salad. Great to make in bulk and repurpose for a few meals throughout the week. You can even get fancy and add some roasted salmon, grilled shrimp, or chicken. Vegans omit the cheese you can still get protein from the chickpeas and farro. ... It’s a hot one! Keep cool with this simple Greek grain salad. Great to make in bulk and repurpose for a few meals throughout the week. You can even get fancy and add some roasted salmon, grilled shrimp, or chicken. Vegans omit the cheese you can still get protein from the chickpeas and farro. Gluten-free peeps swap in quinoa, wild rice, or millet. The options are endless.
greek grain salad
serves 4

ingredients
1 cup farro
1 cup cooked chickpeas
1 head romaine, washed and chopped into bite-sized pieces
1 lb Persian cucumbers, coarsely chopped
2 roasted red bell peppers, seeded and coarsely chopped
1/2 cup pitted kalamata olives, chopped
1 pt cherry tomatoes, quartered
1/2 cup dill, coarsely chopped
1 bunch of radishes, thinly sliced.
1 avocado, cubed
4 scallions, chopped
4 ounces of feta, crumbled
1/2 cup red onion, thinly sliced
1 tbsp za'atar
3 tbsps olive oil
1/4 cup red wine vinegar
method
Rinse and drain farro. Place in a pot and add enough water to cover. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Taste farro for doneness. Farro should be slightly chewy, similar to al dente pasta. Drain off any excess water and set aside.
Whisk oil, za'atar, and red wine vinegar in a bowl or place into a mason jar and shake.
In a large bowl, combine the romaine, chickpeas, farro, cucumbers, red bell peppers, olives, tomatoes, red onion, radish, scallions, and half of the feta, avocado, and dill. Pour dressing over salad, toss to coat. Scatter the remaining feta, dill, and avocado over the top and serve.
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Happy First Dad’s Day from one cool little cat. We are beyond lucky to have you @a_shear.
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Happy First Dad’s Day from one cool little cat. We are beyond lucky to have you @a_shear. Happy First Dad’s Day from one cool little cat. We are beyond lucky to have you @a_shear.
Look ma! I baked. Sort of 🙃Special delivery from @hearthrestaurant hearth for home kit. A bimonthly ...
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Look ma! I baked. Sort of 🙃Special delivery from @hearthrestaurant hearth for home kit. A bimonthly kit of ingredients for quick and healthy meals at home with products all made in the @hearthrestaurant kitchen (including hand milled grains used in their flour and pasta). Great for those ... Look ma! I baked. Sort of 🙃Special delivery from @hearthrestaurant hearth for home kit. A bimonthly kit of ingredients for quick and healthy meals at home with products all made in the @hearthrestaurant kitchen (including hand milled grains used in their flour and pasta). Great for those who have limited time to cook - but still enjoy and want to cook at home. This weeks kit included sunflower seed hummus, hearths soffritto, whole grain blueberry corn muffin batter (pictured above), salsa verde, raw honey vinaigrette, whole grain fusilli, puttanesca sauce, and pickled ramps. Can’t wait to start cooking with the help of these fabulous ingredients. #radishapproved
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Although life is for sure not as leisurely as it used to be, we still are managing to get in culture ...
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Although life is for sure not as leisurely as it used to be, we still are managing to get in culture and good eats with Jack in tow. Great visit @guggenheim to see the amazing Giacometti exhibit followed by spritz and oysters at the always lovely @florabarnyc. Now time to face plant 😯 #radishapproved Although life is for sure not as leisurely as it used to be, we still are managing to get in culture and good eats with Jack in tow. Great visit @guggenheim to see the amazing Giacometti exhibit followed by spritz and oysters at the always lovely @florabarnyc. Now time to face plant 😯 #radishapproved
Taking Jack’s leftovers and turning them into breakfast for me! @sietefoods chia tortilla, @justins ...
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Taking Jack’s leftovers and turning them into breakfast for me! @sietefoods chia tortilla, @justins almond butter, banana, raspberries, @navitasorganics hemp seeds, and cinnamon. Happy Thursday Taking Jack’s leftovers and turning them into breakfast for me! @sietefoods chia tortilla, @justins almond butter, banana, raspberries, @navitasorganics hemp seeds, and cinnamon. Happy Thursday 💃
As a registered dietitian, new mom, and food lover, optimizing my nutritional intake with tasty ...
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As a registered dietitian, new mom, and food lover, optimizing my nutritional intake with tasty food is absolutely essential. At the end of the day, I’m all about accessibility and nutrient density (without compromising flavor), and that’s why superfoods play an essential role in my diet. ... As a registered dietitian, new mom, and food lover, optimizing my nutritional intake with tasty food is absolutely essential. At the end of the day, I’m all about accessibility and nutrient density (without compromising flavor), and that’s why superfoods play an essential role in my diet. I’m sharing what I eat in a day on @mindbodygreen featuring my favorite superfoods @navitasorganics 📸 by @miachelphotography
https://www.mindbodygreen.com/articles/i-m-a-rd-a-new-mom-here-s-what-i-eat
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Sheet pan veggies to the rescue ...again. Effortless and efficient is the name of the game these ...
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Sheet pan veggies to the rescue ...again. Effortless and efficient is the name of the game these days . Tonight’s sheet pan roast was cauliflower, chickpeas, and carrots tossed with cumin, paprika, garlic powder, salt, and pepper roasted at 350 for 25 minutes. Served with roasted chicken ... Sheet pan veggies to the rescue ...again. Effortless and efficient is the name of the game these days 👶. Tonight’s sheet pan roast was cauliflower, chickpeas, and carrots tossed with cumin, paprika, garlic powder, salt, and pepper roasted at 350 for 25 minutes. Served with roasted chicken thighs, quinoa, and avocado with plenty of leftovers. Thanks @a_shear for making it happen 💪.
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Simple to prep and edible with one hand is the name of the game these days. I love these carrot avocado ...
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Simple to prep and edible with one hand is the name of the game these days. I love these carrot avocado lettuce wraps as a quick lunch or snack. Plus Jack can eat the carrots and avocado so it’s a win win! avocado lettuce cups with cumin rubbed carrots and pepitas serves 2 carrots 6 to 7 large ... Simple to prep and edible with one hand is the name of the game these days. I love these carrot avocado lettuce wraps as a quick lunch or snack. Plus Jack can eat the carrots and avocado so it’s a win win!
avocado lettuce cups with cumin rubbed carrots and pepitas
serves 2
carrots
6 to 7 large carrots, peeled and trimmed
1 teaspoon cumin
1/4 teaspoon cayenne
pinch of salt and pepper
1 tablespoon coconut, avocado, or olive oil

tahini dressing
1/4 cup tahini
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 teaspoons, or more, filtered water

wrap
12 to 14 leaves bibb lettuce
1/2 avocado, thinly sliced
2 radishes, thinly sliced
1/2 english cucumber, thinly sliced
2 tablespoons toasted pepitas

Preheat oven to 350 degrees. Line a sheet tray with parchment paper. Toss together the carrots, cumin, cayenne, salt, pepper, and oil. Roast for 30 to 40 minutes until carrots are tender and slightly caramelized.
To make the dressing, whisk together the tahini, oil, lemon juice, and water until smooth. Taste and adjust the oil, water, or lemon juice, if needed, for desired taste and viscosity.
To assemble, roughly chop cooled carrots. Layer 2 to 3 pieces of lettuce and fill with carrots, cucumber, radish, and avocado. Top with tahini dressing and pepitas and enjoy 😊
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@a_shear and I are all about tag teaming these days and super simple dinners. We’ve been rotating ...
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@a_shear and I are all about tag teaming these days and super simple dinners. We’ve been rotating the same meals the past few weeks to keep things streamlined and healthy. I’m also at a real low point in inspiration ☹️. I’m guessing it’s because most of my brain capacity is going in one direction ... @a_shear and I are all about tag teaming these days and super simple dinners. We’ve been rotating the same meals the past few weeks to keep things streamlined and healthy. I’m also at a real low point in inspiration ☹️. I’m guessing it’s because most of my brain capacity is going in one direction 👶. Sheet pan meals have become our weeknight heroes. We toss broccoli, cauliflower, purple cabbage, and/or Brussels sprouts with @navitasorganics turmeric, cumin, red pepper flakes and olive oil and roast for 20-ish minutes at 350. Great for leftovers and to go along with roast salmon, chicken thighs, and/or grain.
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In partnership with Love One Today<span class="emoji emojiae"></span>, I am sharing my deep affinity for avocados. As a registered ...
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In partnership with Love One Today, I am sharing my deep affinity for avocados. As a registered dietitian, new mom, and food lover, optimizing nutrient dense delicious foods is key. Avocados are a staple in my daily diet and have been since I was pregnant. Avocados naturally contain poly ... In partnership with Love One Today®, I am sharing my deep affinity for avocados. As a registered dietitian, new mom, and food lover, optimizing nutrient dense delicious foods is key. Avocados are a staple in my daily diet and have been since I was pregnant. Avocados naturally contain poly and monounsaturated fats (the good ones) which are important for normal growth and development of babies’ brain and the central nervous system. Avocados are also a good source of folate which is a crucial nutrient during pregnancy and may reduce the risk of premature births and birth defects. Jack’s first food was an avocado due to its soft texture, neutral flavor, and nutrient density. I can’t wait to continue sharing one of my favorite fruits with him! @loveonetoday #loveonetodaymom (avocado cobb pictured with oven roasted tomatoes, quinoa, and coconut bacon. For the bacon take 2 cups unsweetened coconut flakes, 1 1/2 tbsps coconut aminos, 1/2 tbsp maple syrup, 1/2 tsp cayenne and toss together on a sheet tray. Roast for 10-15 mins at 350 tossing halfway through until crispy.)
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Meals are certainly not as elaborate these days as they used to be. I’ll give you one guess why <span class="emoji emoji1f476"></span>. But ...
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Meals are certainly not as elaborate these days as they used to be. I’ll give you one guess why . But staying healthy is always a priority. Therefore making sure my pantry and fridge are stocked with essentials are key. Today on Crunchy Radish I’m sharing the staples I like to have on hand. Whether ... Meals are certainly not as elaborate these days as they used to be. I’ll give you one guess why 👶. But staying healthy is always a priority. Therefore making sure my pantry and fridge are stocked with essentials are key. Today on Crunchy Radish I’m sharing the staples I like to have on hand. Whether you are a parent, have long hours at the office, simply don’t have time or energy to cook or all the above, I’m sharing my tips to best help you! Save money, improve your health, and avoid seamless or postmates by stocking your kitchen with these staples for simple and streamlined nutritious meals. Crunchyradish.com
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Me and my best little guy in our natural habitat. Feeling incredibly fortunate and grateful to be ...
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Me and my best little guy in our natural habitat. Feeling incredibly fortunate and grateful to be celebrating my first Mother’s Day with jack boy! I am so lucky to have such incredible role models in my life from my mother, mother-in-law, grandmother, aunt, sister-in-law, and friends to ... Me and my best little guy in our natural habitat. Feeling incredibly fortunate and grateful to be celebrating my first Mother’s Day with jack boy! I am so lucky to have such incredible role models in my life from my mother, mother-in-law, grandmother, aunt, sister-in-law, and friends to set beautiful examples of motherhood and show that there is no one way to mother. I also know how hard and challenging this day can be for some - thinking of you and sending love. #mothersday
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Avocados were especially important to me while I was pregnant which is why I am excited to partner ...
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Avocados were especially important to me while I was pregnant which is why I am excited to partner with @loveonetoday. In an effort to help spread the word about the importance of prenatal nutrition and the benefits of avocados, @loveonetoday is running an amazing contest for a chance to ... Avocados were especially important to me while I was pregnant which is why I am excited to partner with @loveonetoday. In an effort to help spread the word about the importance of prenatal nutrition and the benefits of avocados, @loveonetoday is running an amazing contest for a chance to win a baby gift pack valued at over $1,000. See below for how to enter! As a new mom, avocados are a huge part of my daily diet, especially now that I have less time to cook. Avocados are nutritionally dense, delicious, and satisfying, and provided a quick fix to avoid getting “hangry”. To enter:
Snap a photo of your favorite avocado dish during the month of May and tell us why avocados are a must-have in your prenatal diet with #LoveOneTodayMom #contest
One Grand Prize winner will receive a BuyBuyBaby gift card (Value $500) + Love One Today® diaper bag filled with baby gear, Five Runner-Ups will receive a Love One Today® diaper bag + baby gear
Winners will be selected in early June
For more info and inspiration head to www.loveonetoday.com/loveonetodaymom. #partner
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