Welcome to The Professional Palate - my little taste of life as a working mom and registered dietitian. This blog is now "retired", but feel free to browse around if you'd like to see what I've been cooking up for the last few years.
For all of my new posts and recipes, please visit my new home on The Healthy Aperture Blog.
Thanks for stopping by!
Tuesday, October 16, 2012 at 8:04PM 
I like eggs. A lot. I like them scrambled, in a quiche, in a frittata, boiled and especially in egg salad (I'm old school that way).
But there is one way I don't like my eggs [CLICK HERE TO READ MORE]
Sunday, October 14, 2012 at 5:15PM Sometimes, the dishes that come out of my kitchen seem so simple they don't even warrant a recipe-share on the blog. But then inevitably I post them & they turn out to be your favorites. So here's another one.
I've never been a fan of freezer pockets. Even back when my tastes were less discerning, there was just something a bit fake about the fillings... and that whole silver lined sleeve microwave thingy is just weird to me.
But the idea of yummy breadness wrapping around a tasty filling definitely has its own appeal. Here's my superfast version for a quick weeknight meal (And for more Superfast Recipes, check out Cooking Light's 20 Minute Cooking):
Friday, October 12, 2012 at 9:52AM 
I love nuts. Walnuts, pecans, almonds... you name the nut. I'm betting I'm a fan. (Okay... so I will admittedly pass up the big Brazil nut in the mix eventhough I know it's a good source of selenium, but on the whole nuts are my friend.)
However...
Friday, October 5, 2012 at 11:25AM I'm taking {football friday} off in the test kitchen today as I travel to Philadelphia for the annual Academy of Nutrition and Dietetics Food & Nutrition Conference and Expo.
But I'm not leaving you stranded without plenty of great options for healthy tailgating this weekend. As Healthy Aperture prepares to celebrate it's 1 year birthday this month, I thought I should share with you a small sampling of the more than 6000 recipes from more than 600 bloggers we have on the site to date. [Click the image to link to just a few of our recipes tagged for tailgating]
And don't forget to visit all the recipes from the blogs below who have linked up their tailgating favorites.
Have a great weekend!
This is an open blog hop. If you're planning on blogging delicious eats for football season, I invite you to join in. Simply fill out the link to share your recipe - everyone's welcome, all football season long. And please be sure to visit the other recipes listed for more great tailgating ideas.
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Monday, October 1, 2012 at 4:12PM Today - of all days - I will become "that" mom.
You know the one that the PTO President rolls her eyes at & thinks "Why is this lady causing me grief?" I don't want to be the troublemaker, really I don't. I even thought to myself just this very morning how thankful I am for the parents at my sons' schools who get involved... because honestly, I don't. I'm barely keeping it all together to run this household + a business + not to mention needing to make sure everyone has clean underwear when Monday morning storms into our lives [gotta keep it real, folks]. I've learned to say "No" since becoming a mom and sadly, right now that means No, I'm not a terribly involved parent at school.
But today I will also be saying "No" to the fundraiser information that was sent home in my oldest son's backpack. I won't trash any brands here, but let's just say it's a popular and quite "spunky" cookie dough company. And they're not peddling low-calorie, whole-grain treats... if you get my drift.
If you know me and read this blog, you know I champion moderation. I believe in that old saying "all foods can fit." Heck, I even tweeted a mention today about liking salty McDonald's french fries. I believe in indulgence, and I'm not afraid of a calorie splurge. But I am SO opposed to unhealthy foods (and beverages) being the center of fundraising activities, no matter how much money they bring into the school.
I know schools need money. I believe in supporting education. But this culture of promoting unhealthy foods as a fun way to make money is so counter-productive to what dietitians and health advocates everywhere are trying to do in this country. I simply can't participate in this fundraiser.
Georgia - my home state for now - reportedly has the 2nd highest childhood obesity rate in the U.S.
Forty percent of children living in Georgia are overweight or obese.
And what do we do? We say "Hey kids... let's see how much cookie dough we can get all your friends and family to buy. Eat up!"
It's just wrong, wrong, wrong. And I won't be a part of it.
Since my son started his new elementary school I've been very pleased with his teachers and what I know of the administration to date. And I don't think this choice of a fundraiser by the PTO is an indictment against the school. Honestly, it's a larger food-culture issue that needs to be addressed where people who make these types of decisions automatically identify this as a bad idea before it ever gets in the hands of parents like me.
So where is the irony in all of this?
It's National Homemade Cookie Day. To celebrate, I fully intended to post these [Whole Grain] Oatmeal Raisin-Chocolate Chip Cookies.
And I still am.
But doesn't that make you a hypocrite, Regan?
Nope. Not to me it doesn't. It reinforces my position. Cookies are a fine food to enjoy on occassion and even better if you're making them in your own kitchen with your kids. Make a batch, enjoy 'em and be done with it. No pressure to sell them. No pressure to get people to buy more. No pressure to keep eating more. Enjoy a little bite and find another way to make money.
So what do you think? Am I being too hard? A hypocrite? What would you do?
Oatmeal Raisin-Chocolate Chip Cookies
Ingredients (1 1/2 dozen cookies)
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In mixing bowl of a large stand mixer, cream together butter and sugar. Add egg and vanilla; continue beating until smooth (do not overbeat).
Combine flour, baking soda and salt; beat into butter mixture. Beat in oats, raisins and chocolate chips just until combined.
Scoop dough out by spoonfuls at least 2 inches apart on baking sheet (cookies will spread). Bake for 12 minutes, or until the edges are lightly browned and center is golden. Allow to cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
Friday, September 21, 2012 at 1:23PM Three posts in one day... I know, probably not the best etiquette for a blogger. But it's been a blog heavy day around here, starting off with my Recipe ReDux posts from earlier (click here if you missed it.)
Then, as I was clicking through email, one of my readers (you know who you are and I THANK YOU!) notified me that my feed had been empty of content in her Reader for a while. Hmm... wasn't really sure why.
So as I began digging (and simultaneously monitoring Twitter... because that's how I roll), I found out (how had I missed this?) that Feedburner - where all of my "subscribe by email" users were housed - is going away. Okay, breathe deep, plenty of time to figure that out, right?
Um, that'd be a No.
As soon as I clicked into Feedburner I found this
Zero. Zilch. Nada. As in none exist. They are no longer.
Honestly, I have no idea where they went. Is Feedburner selling them on the black market? Feedburner's owned by Google... can't imagine times are tough around there? Maybe they're using the money to buy the iPhone 5?
I dunno... I just know I quickly did some magic (thanks to @chowandchatter & her friend @Kiran_ on Twitter who linked to this article) and ended up with a spreadsheet of my subscribers.
Whew. Crisis averted.
But then the question was, "What to use now?"
MailChimp to the rescue!
Here's the crazy part... MailChimp, while very user friendly, isn't "quite" as turnkey as Feedburner was, so I have NO idea how this first feed will show up in everyone's inbox. Fingers crossed.
But wait, didn't I say something about a milestone?
Yep... in the midst of all the other multitasking for the day, I noticed this on Pinterest:
I'm now up to 1000+ followers on Pinterest. Whoohoo! I've said before I believe Pinterest has to be one of THE most perfect inventions ever. I'm an addict. A friend of mine recently named me a "Visual Communications Expert." (Not sure I'm really qualified to accept that title yet, but...) Pinterest is clearly my kinda "thing."
So to celebrate I'm giving away a $25 Amazon Gift Card (Hey... It's only 1000 followers... When I get to 2000, I'll up the ante).
Why an Amazon gift card for a Pinterest milestone? Because virtually everything I Pin can somehow be found on Amazon in some shape, form or fashion. Whether it's my favorite Kindle downloads, a funky clutch purse, a donut pan or even my favorite hairspray, Amazon's got it all. To enter the giveaway visit the Rafflecopter giveaway block below.
And lastly, please, please... if anything is wonky with your Reader or email feed, don't hesitate to let me know. I'm appreciative of every reader of this blog and don't want junk filling up your feed :)
Have a great weekend!
Friday, September 21, 2012 at 10:50AM [For those of you who have already read this post, please allow me to apologize for re-posting. But one of my subscribers was kind enough to let me know that the feed wasn't showing up correctly. I'm trying to get it fixed and would love for those of you who subscribe either through Reader or Feedburner to let me know if this worked for you. Thanks!]
Remember last year when I attended Food Blog South? I walked away from that experience with a few new friends and a number of key learnings...
...not the least of which was a new appreciation for the life of a food trend courtsey of the super-savvy Kara Neilsen of The Center for Culinary Development and Innovation. Kara is a "trendologist" and literally makes a career out of being in the know when it comes to food trends. One of the trends she shared during her session was the growing (re)appreciation for "shrubs".
Thursday, September 20, 2012 at 1:02PM Remember last year when I attended Food Blog South? I walked away from that experience with a few new friends and a number of key learnings...
...not the least of which was a new appreciation for the life of a food trend courtsey of the super-savvy Kara Neilsen of The Center for Culinary Development and Innovation. Kara is a "trendologist" and literally makes a career out of being in the know when it comes to food trends. One of the trends she shared during her session was the growing (re)appreciation for "shrubs".
For those of you - like me - who thought shrubs were only those bushy plants that adorn your garden, pay attention. A shrub is a colonial age drink, composed mostly of vinegar, and it's experiencing a revival among high-end barkeeps everywhere. When we were initially handed a small taste of "shrub" in Kara's session, I thought "no way." I'm a fairly adventerous drinker & eater, but drinking vinegar?
I was shocked at how pleasing it was. More than just the red wine vinegar variety you toss in a salad dressing, the one Kara served had been at some point muddled with fruit and allowed to sweeten. It was so appealing. And legacy holds that one of the many reasons it was enjoyed so abundantly in years past was because of the digestive aid drinking vinegar provides.
And that brings us to this month's ReDux - fermented foods.
Fermented foods are - in my opinion - to your digestive system, what a good moisturizer is to your face. You need it every day and you need it because it helps to foster the type of gut integrity that many experts believe helps with everything from digestion, to nutrient absorption and possibly even allergy alleviation.
Fermented foods have achieved a certain mainstream appeal these days that wasn't there 10 years ago. The popularity of foods like kimchee, kefir, kombucha and of course Greek & Greek-style yogurt is hard to argue. And while vinegar may not be your first thought, don't overlook it as a mainstay in your kitchen that warrants a new role.
Let me add, though, that much like the first time you try, for instance, plain, unflavored yogurt, the taste of this drink isn't run of the mill. Would you pound down three or four of these during happy hour? I hope not for many reasons, but I suspect the answer is "not likely." With a tug of war between sweet and savory, this is a drink to be savored and appreciated for its unique heritage and apéritif appeal
I really hope you'll give this and all of the other fermented food creations from other ReDux members a try. Your tummy will thank you.
Southern Gimlet Shrub
Keywords: beverage
Ingredients (1 to 2 drinks)
Instructions
Muddle celery with salt in cocktail shaker until as much juice is released as possible. Fill shaker with ice and add gin, lime juice, agave, vinegar, and pickling juice. Shake, then strain over fresh ice to serve. Garnish with shaved celery & pickled okra.
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)
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Sunday, September 16, 2012 at 11:07AM One of the main benefits to living in the Augusta, GA area is its close proximity to the coast. Since moving here we've made quick trips to Hilton Head, Myrtle Beach, Savannah and further south into the "first coast" of Florida.
This weekend we made a list minute decision to visit Charleston. I can't recall the last time I've been... Maybe 2003 or so? Long enough that I was excited to revisit.
It was, as I said, a very quick trip. But with some great shopping, beautiful sights & even more impressive eats, well worth the drive. My favorite sights, shops and tastes from the trip are shown below. We plan to go back very soon and would love any of your recommendations if you have favorite spots in Charleston.
Lunch at Cru Cafe - house smoked salmon over local cucumbers, fried green tomatoes & arugula
Dinner at Blossom - North Carolina rainbow trout, roasted tomato, haricot verts & pistachios
Bottle trees in the courtyard at the Doubletree in the Historic District
Shopping on King's Street (left - Willy Jay's, right - So Good Jewelry)
Courtyard gazing on Sunday morning
...and lastly, the one spot we didn't get to enjoy (hello 2 1/2 months to get a reservation), but plan to on our next visit - Husk (being named Bon Appetit's Best New Restaurant in America is just one among the many accolades I've heard about this place.)
