Functional Foodie: Loaded Banana (GF + V)

Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media. Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.

Last week, one of my coworkers asked me to come up with an easy and flexible snack that can be enjoyed with pantry ingredients. Whether you’re fueling up before hitting the gym or satisfying a sweet craving, this loaded banana is a delightful and nutritious choice that keeps you both energized and satisfied. Personally, this has even been my breakfast go-to on light mornings … repeatedly.

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Parents’ 21st Anniversary Dessert: Creamy Lemony Almond Shortbread Dessert (GF + V)

My parents celebrated their 21st anniversary on June 3rd. Woohoo! While I’ve been looking at their wedding pictures for years, I had only recently learned that neither of my parents actually tasted their wedding cake in full. How could that be?! After hearing such blasphemy, I concluded on two things: 1) I will eat (and likely bake) my own wedding cake, and 2) I must recreate a dessert inspired by their wedding cake.

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Tanti Auguri Papà: A (Secretly) Vegan Celebration for my Dad’s Birthday

Almost four years ago, I started a tradition for my dad’s birthday. We would go to Casa Apicii, a lively West-Village modern Italian restaurant. It doesn’t only have some of the most delectable dishes in NYC, but also the most beautiful atmosphere. A 19th century townhouse decked out in revival tudor moldings, tall vaulted ceilings, and jazzy colors are just as impressive as the food. The menu is rooted in fresh pasta and seasonal vegetable dishes which never fail to leave me in awe. One of my favorite dishes was their roasted acorn squash with a creamy sauce, honey, and pomegranate avrils.

Unfortunately, like so many other NYC restaurants, Casa Apicii is temporarily closed, leaving me with the inspiration to bring Casa Apiccii to Casa Kayla. While Casa Apicii does indulge in a sea of cheeses and meats, I wanted to craft a menu that was entirely vegan, without my dad making a face 🙂

THE MENU

Antipasto: Chickpea bruschetta (V)

chickpea bruschetta

First up, chickpea bruschetta – a more hearty cousin of tomato bruschetta. This idea actually came from one of my other favorite NYC restaurants, Babbo, which is also temporarily closed. This bruschetta can make any non-legume-lover leave crumbs. The ingredients are rather simple, and it’s extremely easy to prepare, set aside to marinate (for even hours), and reintroduce on a nice slice of crispy bread.

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Flourless, oil-free lava brownies (GF + V)

Lately, chocolate has taken center stage in my dessert game. In this post, I’ll first share my newest love: a flourless, oil-free lava brownie recipe. And secondly, I’ll share the importance of getting your chocolate from sustainable sources.

First up, the lava brownies.

Why call them lava brownies? For starters, these brownies may as well be descendants of the great, oozing lava cakes. Also, in considering the general symbolism of 2020, lava represents both anger and frustration (I’m thinking of the famous Obi-Wan Kenobi vs. Anakin Skywalker scene here), but also in its fluidity, it reminds us of these points:

  • Am I going with the flow?
  • How can I more easily move through resistance?
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Pie crust scraps 3 ways: nut tartlet, linzer cookies, & baci di dama (GF + V)

In late October, I accomplished something unexpected: making an apple pie.  This was such a surprise, because considering I’ve spent the last 19 years sneering at pies, here I was, loving pie, going for my second slice. I ended up having leftover pie crust dough.  What to do, what to do…

apple pie

I wanted to challenge myself just a little by making something non-pie, something I’ve never made/tasted before, and something sans-recipe.  The result?  Three non-pie, new to me, recipe-less desserts.

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Around the World: Polish Cuisine

Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking.  One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks.  Some of these dishes will be more complex than others, based on what ingredients I have available in the house. 

Halo! This week, I was flipping through an old cookbook and came across the recipe for rugelach. That’s when I decided off to Poland I would go!

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Around the World: British cuisine

Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking.  One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks.  Some of these dishes will be more complex than others, based on what ingredients I have available in the house.

A WWII poster I saw at the Churchill War Rooms museum in London.

About a year ago, I went to London for the first time and completely fell in love with the city. Now, it’s time to re-visit the country. I’m chuffed to bits – let’s go!

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Around the World: Thai Cuisine

Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking.  One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks.  Some of these dishes will be more complex than others, based on what ingredients I have available in the house. 

When it came to Thai cuisine, I’ll admit that the first thing that came to my mind was pad thai. I’m an ardent fan of pad thai, once deciding to have my birthday dinner with friends at a Thai restaurant for the sole purpose of having my peanuty noodle fix. My favorite pad thai I have ever had comes from Sugar & Spice in Cambridge. Despite my overwhelming love of pad thai, I thought I should leave my one-dish comfort zone and embark on a more adventurous exploration of Thai cuisine. Of course, at home 🙂

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