By Janis Jibrin, RD, Best Life lead nutritionist
Visiting Washington, D.C.? If so, you’ll inevitably wind up in the quaint neighborhood of Georgetown, which is also a bustling shopping mecca. My favorite place to have a bite is Kafe Leopold, a hidden oasis removed from the noise and crowds. The cuisine is loosely Austrian, and it happens to have some of the best salads in D.C. (Although, if you’re in a more decadent mood, the sausage, sauerkraut and spicy mustard is wonderful, as are the pastries).
I’d always loved Leopold’s Watermelon, Tomato, and Feta salad, but it just got even better—and more striking—after brand new executive chef Marcellus Coleman got ahold of it. He let me into the restaurant’s kitchen so I could watch him prepare the salad.
What to do with the rest of your watermelon? Turn in into yet another salad!
It’s time to get listicle, kids! It’s the end of the year and we’re gearing up for the barrage of end-of-year lists. We’re part of the problem, or maybe it’s the solution. Either way, we have no shame! We love a good year-end roundup. It makes for fun memory-making, a time to reconcile and take stock of the year. And in the case of this list in particular – eat the best stuff around.
In order from #1 to #13, we’re sharing the recipes that YOU ranked as most popular this year. Eat visit counted as a vote. Let this be your recipe guide for year-end celebrations and new year resolutions.
Healthy, fun, simple, indulgent, and satisfying – these are the must-eat recipes of 2013!
Oatmeal Cookie Sandwiches – Mashed banana, flax seed and agave nectar keep these childhood treats moist and delicious, but still healthy.
Apple Cinnamon Oatmeal Waffles – Waffles should come out of an iron, not a box. This recipe doubles easily for holiday house guests.
If I told you that you could have big salads tossed with a creamy dressing and it would be fat free, would you believe me? Not only fat free, but extremely low calorie, fresh flavor, and maybe the best dressing you’ve ever had. Let me show you the way.
I prepare a big entree salad for dinner for my family once or twice a week. I swore off grocery store salad dressings years ago because they’re terrible, and frankly, I can whip up a vinaigrette on demand with a flavor that perfectly complements my meal. But I recently grew tired of the vinegar and oil and craved the creamier variety I used to douse my salads in. Inspiration struck.
Picking through the refrigerator, I found feta crumbles, Greek yogurt, and the strawberries and basil I usually add to vinaigrette. These were blended together, without the oil, and the sweetest pink dressing adorned our salads that night. And with that, my creamy feta dressing fixation began. (more…)