In honor of Registered Dietitian Nutritionist Day, I’m giving you 3 ways Dietitians can support Farmers. After all, farmers are the people who work 24 hours a day, 7 days a week and 365 days of the year to grow, harvest and distribute the food that ends up on plates
After scrolling through my recipes you should see a theme; simple. Whether I have five minutes or an hour to spend in the kitchen, I’m constantly thinking of ways to expedite the process to keep the recipe simple enough to replicate in the future, as well as share on my
We’re in the heart of winter and there’s nothing more I want to do than head to the jjimjilbang (찜질방) and chill out for a couple hours. For those of you unfamiliar with a jjimjilbang (also commonly referred to as just sauna or 사우나), it’s the Korean version of a
These noodles are a hit, whether you’re vegan or not. The flavor keeps coming from the layers of peanut butter, sesame and basil. Growing up, we made this with roasted sunflower seed butter to make it safe for my brothers. Now, peanut butter is easier to find in Korea, so
For those of you who don’t know what the Food & Nutrition Conference & Expo AKA FNCE is, here’s the TLDR: FNCE is basically the Super Bowl for Registered Dietitians around the world to learn the latest nutrition research, sample the food products that haven’t hit the market yet and
I love oatmeal, but it’s gotta be savory for me to really dig in. Savory Oatmeal Bowls are trending as of late, but this dish has always been on my menu. You can customize this bowl any way you want, even modifying it to become vegan or vegetarian depending on
It’s fall, y’all! I’m a soup lover year-round, but it’s even better slurping from a bowl with the crisp air hitting your face as the fall breeze rolls through. Halloween’s right around the corner and it always gets me into the mood for this Vietnamese Squash and Meatball Soup, or
