Everyone seemed to like last week’s sunny picture, so here’s another one for you. When all of this snow finally melts, pretty things will pop up out of the ground. Really, I promise.

I am short on recipe posts this week, mostly because the Baked Ziti with Spinach and Vegetarian Shepherd’s Pie made enough food to last forever. I did have a plan to make a new portable snack food, but this snowpocalypse has really cut into my evenings. To make up for it though, I have really good news.

I am going to Fitbloggin’! What’s that you ask? Well, it’s a “conference for bloggers interested in fitness, wellness, good food, and a healthy lifestyle.” So this May, I’ll be heading to Baltimore, to learn a whole lot about blogging and meet some wonderful new people. And there are two special people who are coming with me, to take in the sights and have some fun. (I had to promise them there would be no mandatory fitness sessions.)

Right now, between 5 classes, an internship, and a part time job, I don’t have much time to dedicate to blogging. But this summer I plan to take my blog up a notch, and this conference sounds like the perfect fit. I’ll share a lot more as the time draws near, but this put a bright spot in my week so I had to mention it.

You may remember that last year, I joined a few other people to cook the food for a Superbowl party. It was a lot of fun, and we’re getting ready to do it again. These football cookies made by my friend Susan are going to make a repeat appearance – they were a big hit!

There are a lot of other ideas being tossed around this week (pun intended) like mac & cheese, pulled chicken, cole slaw, and nachos. I might try to make these Homemade Soft Pretzel bites. No matter what happens, I am sure we’ll have a good time!

Are you cooking anything special for the big game?

After yet another night of crawling home late in the midst of snow/rain/slush/ice, all I wanted was a hot meal, and fast. Surveying my options, I spotted a portobello mushroom that was a little past it’s prime.

I cut the mushroom into slices, and sauteed them in olive oil. Meanwhile, I boiled water for a small handful of whole wheat penne. When the mushroom was done, I cooked an egg over easy in the very same pan. I topped the pasta, mushroom, and egg with some grated Parmesan. And there you have it, a pretty simple meal with whole grains, vegetables, healthy fats, and protein. But to me it was just a warm comforting dinner on a cold night.

One of my produce picks at the Somerville Farmer’s Market was a watermelon radish. Let it be known that I do not generally eat radishes. I usually pick around them in a salad, but this radish was being sampled at the market and was just so pretty. Maybe not as pretty as a red ripe strawberry, but a whole lot prettier than say, celeriac. The whole radish is about the size of a baseball, see?

And here it is sliced open, so you can see the gorgeous pink color. It definitely has a spicy taste! I brought the radish to work yesterday to share, and those who liked radishes in general enjoyed the flavor and the crunchy texture. One of the things I love to do is introduce myself and others to new produce, especially ones as pretty as this.

I was very excited to learn that a Winter Farmer’s Market was coming to nearby Somerville, starting this weekend. I am trying embrace winter this year rather than resist it, and markets like this one make that easier by offering a place for a community to gather and select fresh, local foods. After attending a talk about The Locavore Way, I realized that there are plenty of local produce options in the winter, and I just need to learn to be a little more creative. The book was in my Christmas stocking, and a full review is on it’s way, but of course Amy Cotler encourages markets such as these.

This blog has offered me so many opportunities over the past two years, not the least of which is the chance to really improve my cooking skills. Oh yes, I’ve had plenty of disasters, but I approach the process with genuine enthusiasm, and I am constantly looking for new ingredients, fresh ideas, and ways to improve. It’s important to me to stock my kitchen with healthy ingredients and create satisfying meals. I enjoy cooking for family and friends, and the reason I started the blog in the first place was to have a place to tell people what I was cooking.

But my motivation isn’t to become a famous chef and cook in a fancy restaurant, or have my own show on the Food Network. I am motivated by the impact that food has on health, and the science of nutrition. Over the years, I have gotten better at balancing meals and including multiple food groups. I focus more on fruits and vegetables. I rely less on prepared foods and cook more ‘from scratch’. I eat more plant-based foods, and less meat. I think more about where my food comes from, and what drives the price. And most importantly, I think of what each food offers and what my body needs, trying to create harmony. I want to cook meals that make me feel good.

On January 17, I’ll be taking another step to turn my passion for nutrition into a professional career. I am leaving my job in IT Management to pursue my Master’s degree in Nutrition full time. By the end of 2011, I will finish the academic work, and be placed in a dietetic internship in January 2012. Once that is complete, I can take the exam to become a Registered Dietitian. This long journey began 5 years ago when I stepped into my first college level biology class, wondering if I could succeed as a science student. I have been more successful than I could have possibly imagined.

When people ask me what I want to do when I become a dietitian, my first answer is that there are so many options. I have enjoyed the clinical aspect of my nutrition therapy classes, yet I think there are great opportunities to impact the community in public health as well. I am interested in weight management, diabetes, and women’s health. The more I learn, the more my interests grow.

So what does this mean for the blog? I will still be cooking of course, so I’ll still be blogging about it. I will continue to highlight some of the nutritional aspects of the recipes, but of course taste is really important too. I’d like to focus a bit more on seasonal, local ingredients. And I’ll show you how I fit cooking into a busy lifestyle!

I do hope to move the blog to my own domain, and spruce it up a bit. But all of this takes time, and I need to adjust to some significant life changes. So thanks in advance for your patience, and I look forward to sharing many more recipes with you in 2011! Cheers!

I had a great time sorting through all the recipes I made in 2010, but it was so hard to choose my favorites. Most of the Top 10 are recipes that were also enjoyed by my family and friends. They are the “crowd-pleasers”, and the ones I will definitely make again in 2011. This year, I added an Honorable Mention category for recipes that aren’t Top 10 for taste, but trust me, the memories of making them will last a lifetime.

Breakfast
This crunchy buckwheat granola is a fabulous topping for yogurt, but could also be enjoyed as a portable snack. And it made a lovely hostess gift this fall in a pretty glass jar tied with ribbon.

Lunch
I made a lot of different lunch wraps this year, but my favorite used this curried cashew spread. It contains healthy fats and protein, and has so much flavor. The spread was perfect with some crunchy fresh vegetables on a whole grain wrap.

Appetizers
I feel guilty reminding you of these appetizers in the winter, but both the zucchini galette and the Tomato, Red Onion, and Basil Bruschetta were instant hits this summer. Seasonal produce, fresh herbs, enjoyed while watching beautiful summer sunsets….don’t worry, I’ll remind you again in July.

Dinner
This Chana Masala recipe got me started with Indian cooking. The spices are so beautiful, and this recipe really expanded my culinary horizons. I am proud to say that it became a dish I could throw together on a whim any weeknight.

I also had to include two different French dishes which are fancy enough for a dinner party, but easy enough for anyone to make: Mushroom Bourguignon, and Coq au Riesling. Plus, they provide the perfect excuse to sip wine while you cook.

Beverages
Speaking of wine, this Spiced Red Wine was a hit at my cookie swap. It’s easy to throw together, sits in your crockpot, and is suitable for any winter gathering.

Desserts
Two desserts really stood out this year. First, the Chocolate Souffle Cupcakes with Mint Cream which my family enjoyed somewhere around St. Patrick’s Day. But these Pumpkin Cinnamon Rolls were also great, and were well received at two different parties this fall.

Honorable Mention: Recipes I Won’t Forget

There was the great homemade cracker experiment of 2010, which led me to understand just how much salt is required to make a cracker tasty. Then there was the time my family took 25 lbs. of tomatoes and turned them into containers of homemade sauce. And finally, the night we spent making 2 monkey cakes and dozens of monkey cupcakes for my nephew’s 1st birthday party.

It’s been quite a year, and I thank you for sharing it with me. Next week we’ll talk about goals for 2011, and changes in the works, but right now I am off to make a veggie and dip tray to bring to a New Year’s Eve party.

Did I miss a recipe you really enjoyed? Feel free to tell me in the comments. Happy New Year!

A quick break from recipes to show you one of the things that Santa brought me: a new lunch tote! My current lifestyle requires me to pack at least one, and sometimes two meals when I leave the house. But this isn’t just any old lunch bag, this is a Built NY lunch tote that’s expandable, washable, and adorable! Is it sad that a lunch bag is one of my favorite Christmas gifts?