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Strawberry Lemonade Salad

5/10/2017

1 Comment

 
Picture
Ingredients:
 
Salad:
  • 1 head of your favorite lettuce
  • 2 mini cucumbers, sliced
  • 1 cup sliced strawberries
  • ¼ cup Gruyere cheese, shredded
  • ¼ cup pecans, roughly chopped
 
Dressing:
  • 2 lemons, juiced
  • ½ cup olive oil (may need more to taste)
  • ½ tsp salt
  • ¼ - ½ tsp black pepper (to taste)
 
Directions:
  1. Chop head of lettuce & place in bowl.
  2. Add cucumbers, strawberries, cheese, & pecans.
  3. Gently toss to mix.
  4. To make dressing: Add lemon juice, oil, salt & pepper in a mason jar or container with lid. Shake to combine. You may need to add more olive oil to taste.
 
*Notes: Dressing will keep for about 1 week in refrigerator

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Copycat Trader Joe's Mixed Nut Butter

5/3/2017

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Picture
Ingredients
  • 1 cup roasted almonds
  • 1/2 cup roasted cashews
  • 1/2 cup roasted pecans
  • 1/3 cup roasted walnuts
  • 1/4 cup roasted Brazil nuts
  • 1/4 cup hazelnuts
  • Pinch of salt
  • Splash of vanilla
  • 1 tsp canola oil (optional)
 
Directions
  1. Place all nuts in high powered blender or food processor.
  2. Quickly increased to highest speed & blend for 1 minute. Use tamper to press nuts into blades. 
  3. ***Do not blend for more than 1 minute at a time if using Vitamix!***
  4. Add in salt, vanilla, & oil if necessary to get mixture smooth.
  5. Blend once more. 
  6. Store in airtight container. 

*Notes: If consuming within 1 week, you can keep in your pantry. Keep in refrigerator for longer shelf life. You can even freeze nut butters for later use! Add cinnamon or other spices for fun flavors! ​

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Margarita Energy Bites

4/26/2017

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Picture
​Ingredients:
  • ¾ cup raw cashews
  • ¾ cup rolled oats
  • 6 pitted dates (soaked for 15 minutes)
  • ¼ cup oat flour (can make from oats by pulsing in food processor)
  • ½ cup coconut flakes
  • 1 generous scoop of almond butter
  • 1 lime, zested & juiced
  • 1 – 2 Tbsp water
  • A splash of coconut extract (optional)*
  • Margarita salt
 
Directions:
  1. Add all ingredients, except margarita salt, to food processor.
  2. Pulse until dough-like consistency forms.
  3. Roll dough into 1-inch balls. Press balls into margarita salt.
  4. Place on baking tray. Refrigerate for 30 minutes before serving.
  5. Keep refrigerated for up to 5 days.
 
Makes ~15 balls
 
*Notes: Add a splash coconut extract for even more tropical flavor.
            Can replace water with tequila for a boozy dessert option.

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Thai Chicken Ramen Bowl

4/19/2017

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Picture
Ingredients:
  • 4 tsp peanut oil, divided
  • 1 Tbsp minced garlic
  • 1 cup shredded carrots
  • 2 cups broccoli
  • 2 cups Napa cabbage, chopped
  • 4 cups reduced sodium chicken broth
  • 2 cups water
  • 1/2 cup peanut butter
  • 2 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 2 packages of ramen noodles, with seasoning packet removed
  • 1 lb chicken breasts, cooked 
  • 1 lime
  • Cilantro
  • Unsalted peanuts

Directions:
  1. Cook chicken in 2 tsp of peanut oil until done, set aside. 
  2. Saute carrots & broccoli with garlic & peanut oil for 2-5 minutes in a large pot.
  3. Add broth & water to pot with veggies & bring to a boil. Add ramen noodles without seasoning packet, cabbage, peanut butter, soy sauce, & fish sauce. 
  4. Cook for 3 minutes until noodles are tender. Squeeze in the juice of one lime & stir together.
  5. Portion noodles, veggies, & broth out into bowls, top with chicken. Garnish with fresh cilantro & peanuts. Enjoy! 

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Scalloped Potatoes & Ham

4/12/2017

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Picture
​Ingredients:
  • 3 lbs potatoes, peeled & thinly sliced
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 2 cups 1% milk
  • Salt & pepper, to taste
  • ¼ tsp nutmeg
  • 3 slices of ham, diced (or more!)
  • ½ cup muenster cheese, shredded
  • ½ cup of cheddar cheese, shredded

Directions:
  1. Preheat oven to 350 degrees.
  2. Combine butter & flour in a medium saucepan over medium heat. Heat until bubbly (about 2 minutes).
  3. Whisk in milk & bring to a simmer, stirring constantly.
  4. Add in spices.
  5. Layer half of potatoes in a greased 8 x 8 inch casserole dish. Sprinkle half of the ham & pour half the sauce over it. Top layer with half of the cheese.
  6. Repeat, with remaining cheese being top layer.
  7. Cover with foil & bake for 30 minutes. Uncover & bake for additional 60 minutes.
 
Serves 6 - 8

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Chocolate Almond Milk

4/5/2017

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Picture
​ngredients:
  • 1 cup raw almonds
  • 3 Medjool dates
  • 3 cups of water
  • 2 ½ tbsp unsweetened cocoa powder
  • Pinch of salt

Directions:
  1. Soak almonds for at least 6 hours, or overnight. Drain & rinse.
  2. Soak dates for 15 minutes.
  3. Combine water, dates, & almonds in high-powered blender & blend on high for about 2 minutes.
  4. Strain almond milk through cheesecloth, sieve, or nut milk bag (like Ellie’s).
  5. Pour strained almond milk back into blender & add in cocoa powder & salt. Blend to combine.
  6. Pour into an airtight container & refrigerate immediately.
Makes about 3 ½ cups of almond milk
 
*Notes:
Keeps for 1 week in the refrigerator

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Cinnamon Vanilla Cashew Milk

4/5/2017

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Picture
​ngredients:
  • 1 cup raw cashews
  • 3 cups of water
  • 1 tsp vanilla extract
  • Cinnamon to taste
  • Pinch of salt

Directions: 
  1. Soak cashews for 2 to 3 hours. Drain & rinse.
  2. Combine water & cashews in high-powered blender & blend on high for about 2 minutes.
  3. Add in vanilla, cinnamon, & salt & blend to combine.
  4. Pour into an airtight container & refrigerate immediately.
 
Makes about 3 ½ cups of cashew milk
 
*Notes:
Cashew milk doesn’t need to be strained

Keeps for 1 week in the refrigerator

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Emily Holdorf, MS, RDN

Registered Dietitian Nutritionist
eholdorfRD@gmail.com
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