OH MY NOSH!

On August 13th, Oh My Nosh! will make its first appearance at the Tomato Art Fest in East Nashville. Oh My Nosh! is a partnership between myself and fellow dietitian, Lindsey Joe. We’re bringing healthy and delicious eats to Nashville, and we are super excited to start at the Tomato Art Fest, which was voted “Best Festival” since 2007 by Nashville Scene readers. 

Our Tomato Art Fest goodies will include: Bloody Mary Popsicles, Caprese Salad on a Stick, Tomato Pops, Orange-Mint Iced Green Tea, and a very refreshing Cucumber-Strawberry Limeade. Come celebrate the tomato with us!

Look for Oh My Nosh! at the Tomato Art Fest:
Where: East Nashville @ 5 Points
When: August 13th, 10am-6pm

 

 

Recipe Redux: Orange-Mint Iced Green Tea

I’d like to introduce you to Recipe Redux–a monthly recipe challenge founded by Registered Dietitians. The goal is to take everyday dishes and make them healthier, while keeping them delicious. And that’s what I’m all about! At the end of each Recipe Redux post, be sure to check out the links to other blogs for plenty of great recipe ideas!

This month’s Recipe Redux theme is Summer Beverages–and I knew exactly what I wanted to do! This is not your typical summer iced tea. Green tea is a lighter, but equally refreshing alternative to black tea. Green tea, which is minimally processed, has a high flavonoid content. Flavonoids are dietary compounds that help maintain normal healthy, heart function. The orange-mint syrup is simple to make and provides a hint of sweetness and flavor.

Orange-Mint Iced Green Tea

Orange-Mint Syrup (makes 1 1/2 cups)
1 1/4 cup sugar
1 1/2 cup water
3 mint sprigs
1 Tbsp. orange zest

Dissolve sugar in water in a saucepan over medium heat. Once sugar is dissolved, reduce heat to low and add orange zest and mint sprigs. Let sit for 3-4 minutes, then remove pan from heat and let sit for 2 hours. Store in refrigerator.

Using your favorite green tea, add 1 Tbsp. of orange-mint syrup to 8 oz. of green tea over ice. Enjoy!!

Don’t forget to stop by these blogs for more healthy summer beverage ideas!

Nutrition Adventures in Charleston, SC

For the July 4th weekend, myself and a couple of friends headed to Charleston, SC for a little R&R. This was my first visit to Charleston, so I was excited to experience the history, culture, and food. The city is picturesque, the people are friendly, and the food was fabulous. On our first day out on the town, we stopped by the outdoor farmers market downtown.  

Merchants offered samples of goat cheeses, raw & vegan chocolate, and some of the freshest blueberries I’ve ever had the pleasure of eating. And the food vendors–unlike any farmer’s market I’ve been to. Freshly made crepes, beignets, Banh Mi’s, Shrimp Po’Boys (which I indulged in), and homemade ice cream from Roots.

Shrimp Po’Boy

By far the best meal of the trip, though, was at Husk, which lies within a charming old Charleston home downtown. With a menu that changes daily, Husk offers only indigenous Southern ingredients to create fresh and exquisite food. The rule at Husk is that “if it doesn’t come from the South, it’s not coming through the door”. That’s a good rule to follow when in a city like Charleston–close to the ocean for fresh seafood, and plenty of nutritious and flavorful local produce. We started our meal with Crispy Fried South Carolina Okra with Buttermilk Dressing. I occasionally eat fried okra (since I’m in Tennessee), but I don’t think I can eat fried okra again unless it’s made like it is at Husk. I wish I had a picture to share with you, but we scarfed it down before it even crossed my mind to snap a pic.

For an entrée I had to go with a seafood dish. I was looking forward to eating fresh seafood more than anything else on the trip. And I was not disappointed. Black Bass with Creamed South Carolina Corn, Clams and a Pickled Garlic-Tomato Tapenade. I could have had a second round of this one.

Black Bass with Creamed Corn, Clams and a Pickled Garlic-Tomato Tapenade

We finished our meal with the South Carolina Peach Cobbler. And we were in heaven with our bellies full and smiles on our faces.

Here’s an ocean view to put a smile on your face.

 

The ocean from Kiawah Island. Paradise.