cinnamon rolls in pan | healthy green kitchen

On the weekends, my husband and I try to take our dogs for a long walk on both Saturday and Sunday. Last Saturday was really rainy so there was no walking or much of anything else (we stayed home and watched 3 movies instead!), but on Sunday we were excited to hit our favorite trail. It was a gorgeous day with an decidely fall-ish chill in the air; the foliage is pretty spectacular this time of year so it was great to be outside in the midst of it.

hike with dogs

hike with dogs

hike with dogs

Before we left, I made some cinnamon rolls for us to eat on the way and for my kids to munch on once they got up (there seems to be no convincing our teenagers to join us on our weekend walks these days as they’d rather sleep in…surprise, surprise). I wasn’t really looking for gooey, super sweet cinnamon rolls; rather, I wanted something satisfying, but not too decadent. These honey and greek yogurt glazed cinnamon rolls were perfect.

I used Jovial Organic Einkorn Flour in the dough, and added honey both to the dough and the glaze.

flour and honey

The dough mixes up quickly…

dough and toes | healthy green kitchen

and doesn’t need any time to rise since there is no yeast.

dough on counter | healthy green kitchen

The brown sugar filling can be doubled if you are looking for a sweeter treat.

dough and filling
dough and filling cut | healthy green kitchen

(This recipe was inspired by three sources: Quick Cinnamon Rolls from Once Upon a Chef, Vegan Cinnamon Buns with Chocolate and Figs from Laura Wright for Baked The Blog, and Honey Buns from Martha Stewart. If you want to make a slightly different quick cinnamon roll that’s also gluten free, try my buckwheat cinnamon roll recipe.)
Read more

It’s been a few months since I published a Friday Shares post, but I have lots to tell you about today, so let’s get right to it.

1. I wrote an eBook! It’s a mini cookbook called Fresh and Flavorful: Sauces, and I had great fun putting it together. You can find out more about the book and buy it here.

2. I had my first print article published! It’s an editorial called Changing Perspectives and it appears in the Fall issue of Edible Hudson Valley Magazine. You can read it here.

3. I am training for my first powerlifting meet! I have been strength training for exactly 2 years and while competing is not something I ever thought would happen, I signed myself up for a meet that will take place two weeks from tomorrow. Wish me luck :)

deadlifting550
Photo by Kelli Nielson

4. I am enrolled in a professional sports and exercise nutrition certification program. As some of you know, I have a degree in naturopathic medicine, but I have not worked with private clients in some time. When I am finished with this certification, I plan to start working with clients again as a nutrition coach: I am really excited about this. I may also get certified as a strength coach in the not-too-distant future :)

Ok, that’s enough about me and what I am up to. Here are some links to other “stuff” I think you should know about:

Miscellaneous:

Learning to Love Criticm (The New York Time)

Are Anti-Vaccinators Stupid or Disingenuous? (Gawker)

Why I Hope to Die at 75 (The Atlantic)

Why I Stayed, Why I Left (Smith Bites)

Here Are 4 Problems that GMO Labeling Won’t Solve (Grist)

The Problem with Home-Cooked Meals (Vox)

Recipes I want to make:

Cauliflower Kale Chickpea Curry Pot (The First Mess)

Masala Chai (A Brown Table)

Apple, Rosemary, and Sausage Stuffed Pork Tenderloin (Adventures in Cooking)

Triple Chocolate Pumpkin Cheesecake Skillet Brownie (Country Cleaver)

Of note for those who are gluten free:

The Gluten-Free Girl Flour Blends Campaign on Kickstarter

Let Us All Eat Cake: Gluten-Free Recipes for Everyone’s Favorite Cakes (I recieved a copy of this book from the publisher and it’s beautiful!)

Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed (This is a cookbook by my friend Silvana Nardone which I’ll be posting about soon.)

Have a great weekend, everyone!

Disclosure: This post is sponsored by Kraft. I am being compensated to share my experiences with their product; all opinions are 100% my own.

chicken raspberry salad 2

I adore salads and while I eat them just about every day, I rarely make the same salad twice. There are so many options when it comes to nutritious salads! In this post, I want to show you how you, too, can be creative with salads, and how you can make a salad substantial enough to be a meal. I also want to tell you about a new favorite salad that I “discovered” this summer.

When you make a salad as a main course, you’ll generally want to start with some sort of greens. One to two cups per person is a good amount to shoot for, though of course you may use more. Depending on the season and what looks good in the garden/at the market, here are some ideas:

Red or green leaf lettuce
Arugula
Watercress
Romaine
Endive
Frisee
Radicchio
Escarole
Mixed (mesclun) greens
Spinach
Beet greens
Kale (remove tough stems)
Collard Greens
Napa cabbage

Chopped herbs such as cilantro, parsley, mint and basil can also be added, as can wild greens (aka “weeds”) such as chickweed, purslane, and dandelion greens. Occasionally I use these instead of using any of the greens in the list above. (Greens should be very fresh. It’s best to rinse them in a bowl full of cool water, swishing around to remove dirt and other debris. Repeat with fresh water if necessary. Dry in a salad spinner or rolled in a kitchen towel to remove all moisture, then chop or tear and place in your salad bowl.)

Next, add 1-2 cups of any combination of the following, chopped into bite-sized pieces, or any other raw or cooked vegetable that’s not on this list that you like (roasted vegetables are terrific in salads).

Broccoli
Cauliflower
Celery
Cucumber
Tomato
Carrot
Radishes
Summer Squash
Winter Squash
Beets
Jicama
Fennel
Sprouts
Mushrooms

Next, I add smaller amounts of one or more of the following:

Chopped avocado
Olives
Raw or toasted nuts/seeds (some of my favorites are almonds, walnuts, pecans, and cashews)
Chopped apples, pears, sliced stone fruit, and/or whole or sliced berries
Raisins or other dried fruit, chopped or sliced if necessary
¼ – ½ cup cooked rice, quinoa, millet, or another grain

If the salad is indeed going to be the main part of your meal, definitely add some protein* which could be:

Cooked tofu or tempeh
Cooked beans
Chopped soft or hard boiled/poached eggs
Sliced cooked grass-fed meat, poultry, or wild fish
Cubed or crumbled cheese (some of my favorites are cheddar, feta, Fontina, and goat cheese)

*People’s protein needs do vary based on their size and activity level. I try to eat quite a lot of protein because I work out with weights and I am training for a competition right now, so I really load my salads with the high quality protein sources I mentioned above. I suggest becoming familiar with the amount of protein that you need each day: this will help you add the appropriate amount of protein to your salad.

Dress the salad with 1 to 2 tablespoons of dressing per person. I generally use olive oil and some balsamic vinegar or lemon juice to dress my salads, but sometimes I prefer something different. In that case, I may venture into homemade creamy dressing land (I enjoy buttermilk and yogurt-based dressings). Or I may reach for one of the bottled dressings I keep in the refrigerator when I want to change things up in a pinch. Though I used to stay away from bottled dressings as a rule, this is something I have relaxed about lately because I enjoy some of them and they make up a very small part of my diet.

I made the grilled chickensalad you see in these photos with organic Romaine lettuce (2+ cups), 1/2 cup raspberries, 1/4 cup raisins, 1 chopped grilled chicken breast, 4 tablespoons crumbled feta cheese, and 4 tablespoons chopped raw pecans. I dressed it with 1 tablespoon olive oil and 1 tablespoon Kraft Classic Ranch Dressing. It was so tasty!

Change up your dinner routine with Kraft. Visit KraftRecipes.com for great recipes and meal ideas, featuring Kraft. Because food deserves delicious.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.