Whole Wheat Linguini with Poached Egg

I love to cook, but I especially love to cook something that's quick. Well, this pasta recipe just worked its way to the top of my list as it cooks in less than a half an hour. If that's not satisfying enough, the added bonus is that it's hearty, healthy, and absolutely delicious! The addition of the eggs adds a punch of flavor to this traditional pesto dish.

1 cup whole wheat linguini
1 cup mushrooms, chopped
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 medium onion, finely chopped
homemade pesto
4 eggs, (1 egg per serving) poached
parmesan cheese

Place a pot of water over medium heat. Bring to a boil. In the meantime, heat olive oil in a skillet over medium heat. Add the garlic and onion and let brown. Then, add the mushrooms and cook until tender. When pasta is cooked, strain and pour in a bowl. Add the mushrooms and pesto. Mix. Divide pasta equally and top with parmesan cheese and a poached egg.

Enjoy!

{Recipe ReDux} Banana Bread Bars

School has officially started.

It's been a great first week, but I'm so happy that it's Friday! The first week is always tough. After a whole summer of sleeping in, waking up at 5 AM just doesn't feel natural. For me, breakfast is usually at 6, but by the time 9 rolls around, I'm hungry again! In order to stay sane, I pack some snacks. I love this month's Recipe ReDux theme, because bars, bites, and brown bag snacks are so important for us, kids to stay alert throughout the school day.

This recipe for Banana Bread Bars has only 4 wholesome ingredients making it very easy to pop in the oven on a Sunday night. It kind of resembles a Larabar which happens to be one my favorite on-the-go snacks.

Ingredients;
3 very ripe bananas
3/4 cup whole wheat pastry flour
1/2 cup applesauce
1 tbsp cinnamon

Directions:
Preheat the oven to 350 degrees. In a small bowl, mash the bananas.  Fold the flour into the mashed bananas. Then, add the applesauce and cinnamon. Mix well and place into a small greased pan. Bake for 30 minutes.

An InLinkz Link-up

What I Ate Wednesday

A few weeks ago, I was tagged by my dear friend and mentor, McKenzie Hall to participate in the What I Ate Wednesday series. I couldn't have been more excited to photograph what I eat on a typical day. On this specific day, I had just arrived to Portland, Oregon where I will be completing my dietetic internship. Portland has been recognized as one of the healthiest cities in the country along with some of the healthiest restaurants. With that said, I could not wait to unleash my inner foodie and explore some of the amazing food options available to us Portlanders.

Commence exploration.

Beginning in my quaint neighborhood, Hillsdale, I came across a place I knew I would spend countless hours at doing homework and chugging coffee. Baker & Spice, a local cafe is where I ate breakfast...

Breakfast: Harvest Grain Bread + Coffee
Bread was made with a mix of veggies.

After breakfast, I explored the downtown area of Portland which is home to Powell's Bookstore and also where the Saturday Market is held. I eventually made my way back to Hillsdale and stopped for lunch at Verde Cocina...

Lunch: Sweet Potato & Black Bean Salad

This was a day filled with walking. When I say walking, I really mean hiking (there are hills everywhere!). So, my appetite was through the roof and this led me to Seasons & Regions.

Dinner: Fish tacos + rice & beans
Seasons and Regions restaurant uses produce from their own farm and other local farms to make their menu items. These tacos made excellent  leftovers for the following night as well.

The WIAW Dietitian Tag! #WIAWRD

This blog post is a part of a ‘dietitian tag’ to see what other registered dietitians from around the world really eat!

To carry on this tag all you need to do is:

1) Copy and paste this section (marked within the ******) to the bottom of your WIAW blog post.


2) Tweet/Facebook the link using the hashtag #WIAWRD (What I Ate Wednesday Registered Dietitian).

3) Add your blog post link into the section below.


4) ‘Tag’ 2-3 other dietitians to carry on the tag via email!

I tag:

Stephanie Wilson, RDN 
Kylie Held, Imma Eat That

Previous WIAW Blog Posts (add yours here along with where you’re from!):

Nic’s Nutrition – Weekend Edition (West Yorkshire, UK)
Gemma Critchley, Dietitian Without Borders (Liverpool, UK)
Nic’s Nutrition – Week Day Edition (West Yorkshire, UK)

Helen West, Food & Nonsense (Uluwatu, Bali)
Diana Chard, Bite My Words (Nova Scotia, Canada)

Mark McGill, Glipho (Ottawa, Canada)

Debra Riedesel, CycleDiet.com, Sensitive Dietitian’s Kitchen.com (Iowa,Florida, New Jersey, USA)
Aaron Flores, Balance Variety and Moderation RDN (Los Angeles, CA)

Michaela Ballmann, Wholify (Los Angeles, CA)

Sharon Palmer, The Plant-Powered Blog (Los Angeles, CA)
McKenzie Hall, Nourish RDs (Los Angeles, CA)
Jaime Ruisi, Noms McGee (Long Island, NY)

{Recipe ReDux} Back to School Banana Berry Oatmeal

By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

Why is it that the summer always goes so fast and the winter always feels so long?

Tomorrow is my first day of orientation for my dietetic internship at OHSU. It's going to be a busy week and is only going to get busier once classes begin. So, a hearty breakfast is so important! This bowl of oats is packed with fruit providing you with a lot of nutrition. It is the perfect way to start your day and a great school year!

2 ripe bananas, mashed
1 cup rolled oats
1 cup milk
1 teaspoon cinnamon
Pinch of salt

Combine all ingredients in a small bowl. Place in the microwave for 2-3 minutes.

Good luck to all students!

An InLinkz Link-up