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    Gathering Culinary Bouquets at the Arizona Lavender Festival

    July 6, 2017

    A few weekends ago, Mark and I went to the Arizona Red Rock Lavender Festival to experience fields and fields of purple lavender thriving, out in the rural Arizona hills. The lavender farms in Arizona are small but mighty and the dry desert climate is ideal for robust lavender. The combination of the heat, soil, and seasonal monsoon rains make the lavender grow like crazy and lucky for us, summer is the prime time to harvest. So we woke up at dawn, packed up the car, and set out on a 3 ½ hour drive to see, smell, and taste the Arizona lavender fields for ourselves.

    Gathering Culinary Bouquets at the Arizona Lavender Festival

    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival

    Arizona lavender blooms all summer long and for two magical weeks the Red Rock Farm opens its doors to eager lavender gatherers to pluck and prune their fields. The lavender grown here in Arizona is some of the most robust lavender in the world, thriving at an elevation of 6,100 feet and bone dry climate. The 40,000 lavender plants the farm grows actually started as a happy accident which turned this family into unexpected Arizona lavender farmers. They now ship their prized Arizona lavender all over the world in bouquets, essential oils, soaps, and lotions!

    The latest botanical addition to this Arizona lavender farm is a vineyard, which just recently started producing enough grapes to harvest and bottle their own wine. Grape vines and lavender plants grow perfectly together and protect each other from unwanted garden pests. Who would have thought that lavender and grapes are garden buddies? I love the unexpected pairing!

    Gathering Culinary Bouquets at the Arizona Lavender Festival

    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender FestivalGathering Culinary Bouquets at the Arizona Lavender Festival

    While wandering through the lavender gardens, I was not only dusted in the scent of lavender, I also got a bite. The farm showed us how to use lavender beyond decorative displays and essential oils - we learned all about its culinary applications. And let me tell you .. these edible purple flowers pack a flavorful punch! We also learned that not all lavender is edible and only a few varieties are considered to be true culinary lavender. Keep an eye out for the royal velvet and provence lavender varieties, they are for cooking.

    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival
    Gathering Culinary Bouquets at the Arizona Lavender Festival

    I left the Arizona Lavender Festival with the taste of lavender on the tip of my tongue and my head blooming full of recipe ideas. Seeing this beloved purple botanical in a new delicious light makes me so excited to get in the kitchen and use it in new ways! I love my lavender lotions and lavender essential oils, but I think I am going to love my lavender culinary creations even more.

    Have any fun lavender recipe ideas? I'd love to read about them below!

    Patriotic Dessert Parfait with Summer Berries & Lemon Whipped Cream

    July 2, 2017

    Patriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped Cream

    Did someone say red, white, and blueberry? The 4th of July is just days away and the warm summer weather feels like a magnetic force pulling me outside into the sunshine. In the kitchen over a hot oven or stove is the last place I want to be during this patriotic holiday! Am I right - who else is with me? For this 4th of July I am whipping up an easy, fun patriotic dessert parfait that requires only a bit of preparation and highlights scrumptious summer berries. This patriotic dessert parfait is semi-homemade and is the perfect last minute dessert if you need to whip up a sweet red, white, and blue treat in 20 minutes flat.

    The beauty of this summer holiday is that juicy berries are right now in their peak season! And when your ingredients are at their freshest, juiciest, and sweetest, they don't require a lot of dolling up to steal the show. Letting the delicious ingredients shine with this easy prep semi-homemade dessert means you get to spend less time in the kitchen and more time out by the pool. Just give your ingredients a quick chop, whip up some lemon zest cream, and assemble your ingredients for an easy patriotic dessert parfait. Grab a champagne or wine glass and let's get our red, white, and blue on!

    Patriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped Cream

    Patriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped Cream
    Patriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped Cream
    Patriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped Cream
    Patriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped Cream
    Patriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped Cream
    Patriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped CreamPatriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped Cream

    Enjoy this holiday with a festive patriotic dessert parfait! Shh, no one has to know it's semi-homemade. Using store bought angel food cake saves you a ton of time and adds the perfect pop of delicious flavor and soft spongy texture. With an easy assembly and quick ingredient prep this 4th of July treat will be ready in no time.

    Toast your champagne flute to our Independence Day and dig into your patriotic dessert parfait. It's the sweetest way to celebrate.

    Print

    Patriotic Dessert Parfait with Summer Berries & Lemon Whipped Cream

    Patriotic Dessert Parfait with Summer Berries & Lemon Zest Whipped Cream
    Pin Recipe
    Print Recipe

    ★★★★★

    5 from 1 reviews

    This semi-homemade patriotic dessert parfait is full of fresh summer berries, layered with angel food cake, and fresh lemon zest whipped cream. This easily assembled patriotic dessert parfait only takes 20 minutes to prepare and is perfect to serve in a champagne or wine glass.

    • Author: Michele Sidorenkov, RDN
    • Prep Time: 15 minutes
    • Cook Time: 5 minutes
    • Total Time: 20 minutes
    • Yield: 12-15 champagne flutes 1x
    • Category: Dessert
    • Method: Whipping
    • Cuisine: American

    Ingredients

    Scale

    1 - 11oz container of blueberries

    1 pound container of strawberries

    1 store bought angel food cake

    1 cup heavy whipping cream

    2 tablespoons of sugar

    1 teaspoon of lemon zest

    Instructions

    1. Wash and prepare the blueberries and strawberries, then make thin, even slices into the strawberries.
    2. Using a serrated knife, cut the angel food cake into ½ inch cubes (about the size of dice). When making your cuts, slowly drag the serrated knife through angel food cake and avoid applying too much pressure and squishing the cake.
    3. In a medium sized bowl whisk together heavy whipping cream, sugar, and lemon zest until the cream firms up and creates soft peaks (10 minutes whisking by hand or 4-5 minutes with an electric hand mixer). Using a cold bowl and whisk helps form better whipped cream.
    4. Assemble the patriotic dessert parfaits into a champagne flute by first adding ⅛ cup blueberries, then 3 cubes of angel food cake, followed by 2 tablespoons of lemon zest whipped cream, then top with 1 medium sliced strawberry.

    Notes

    Each dessert parfait is equivalent to ½ serving of fruit.

    If you are serving the dessert parfait in a wine glass, double the ingredients per glass.

    These champagne flutes can be made ahead of time and can be stored for about 6 hours when covered and placed in the refrigerator.

    Nutrition

    • Serving Size: One champagne flute (see step 4)
    • Calories: 80
    • Sugar: 5g
    • Sodium: 107mg
    • Fat: 3g
    • Saturated Fat: 2g
    • Unsaturated Fat: 1g
    • Trans Fat: 0g
    • Carbohydrates: 15g
    • Fiber: 1g
    • Protein: 2g
    • Cholesterol: 10mg

    Keywords: Patriotic dessert, 4th of July dessert, dessert parfait

    Did you make this recipe?

    Tag @mymillennialkitchen on Instagram or leave a comment and rating below!

    Easy Patriotic Dessert Parfait Recipe

    Museum of Ice Cream, Los Angeles

    June 27, 2017

    Museum of Ice Cream Los Angeles

    The Museum of Ice Cream in Downtown Los Angeles is an edible adult Disneyland. It's a place where people of all ages come together and celebrate everything melty, creamy, and delightful. And by celebrate, I mean eat by the spoonful. Set up more like an experience than a formal museum, this ice cream pop-up was quite an event. With ice cream samples and other flavor bites all along the way, the Museum of Ice Cream was really like an edible yellow brick road. Follow the museum path and you will walk into rooms that feel like a scene out of Willy Wonka. The rooms, the colors, the flavors - everything was over the top!

    To start the museum, we were greeted by a wall of decorative sweets and a scoop of local Santa Barbara McConnell's ice cream. The first room had a Southern California vibe with a hanging "Venice Cream" banner, a Hollywood sign changed to "Museum of Ice Cream", and pink Hollywood stars replaced with celebrity ice cream names like "Marilyn Mintroe" and "Strawberry Short Drake". Right after, we got lost in the banana room, where bananas hung from the ceiling in bundles!

    Museum of Ice Cream Los Angeles

    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los AngelesMuseum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles

    The next room was the mint garden experience where we were greeted with mint chocolate chip mochi bites. I have had mochi only a handful of times and I drooled over this particular rice cake enclosed mint chocolate chip ice cream. The mint chocolate room was lined with flower beds which were filled with vibrant and fragrant mint plants. Going with the mint chocolate chip theme, the dirt for the mint plants were made of shaved cacao! Mint plants + shaved cacao dirt = mint chocolate chip! Right?

    Museum of Ice Cream Los Angeles

    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles

    The sherbet room was so colorful. The room look like how sherbet tastes - electric, bright, and sweet.

    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles

    The following two rooms were filled with melting popsicle figurines and gummy bears. In the gummy bear room, we were asked a few trivia questions. Now, it's time to test your gummy bear knowledge! 1) What flavor is the green gummy bear (hint: it's not a green fruit). 2) In which country did gummy bears originate? 3) What year was the gummy bear first created? Answers are right below the gummy bear picture!

    Museum of Ice Cream Los AngelesMuseum of Ice Cream Los Angeles

    Gummy bear trivia answers: 1) Strawberry, 2) Germany, 3) 1922. How did you do on the trivia? If it makes you feel better, I apparently am not a gummy bear aficionado.

    The following exhibit was a great display of edible art. Walking into the room, we were handed mini cones of black cookie dough made with activated charcoal. The activated charcoal was flavorless and the consistency of the cookie dough was exactly like the one I know and love. We munched on our cones while enjoying the abstract artwork.

    Museum of Ice Cream Los Angeles

    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles

    Immediately after the charcoal cookie dough, we took a dip in the sprinkle pool. The sprinkles were made of plastic and there was no diving, skinny dipping, or lifeguard on duty. Sprinkle dip at your own risk!

    Museum of Ice Cream Los AngelesMuseum of Ice Cream Los Angeles

    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles

    We finished the Museum of Ice Cream with one of my favorite ice cream snacks, but with a twist. I am a sucker for ice cream sandwiches and I was drooling over their version - ice cream smushed between two pink buttermilk pancakes. The buttermilk sandwiches were so soft and fluffy!

    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles
    Museum of Ice Cream Los Angeles

    The excitement of LA's Museum of Ice Cream can be summed up best with their quote - "The Museum of Ice Cream is a place where flavors are mysteries, toppings are toys and sprinkles make the world a better place". We exited the Museum of Ice Cream feeling like kids again, seeing the world through rose colored glasses. Needing a pallet refresher, we headed out to dinner not promising to skip dessert. For days (even weeks!) after, we found tiny colorful sprinkles tucked snuggly into our shoes. Every time we spotted a little sprinkle, we smiled and remembered our time 'splashing' in the sprinkle pool. They really do make the world better!

    Which Museum of Ice Cream room was your favorite? And if you are now craving something frozen and sweet, check out my frozen greek yogurt recipe here!

    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan

    June 23, 2017

    New Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan

    Reinvent asparagus with an asparagus ribbon salad! Have you ever tried this before? When thinly sliced into ribbons, raw asparagus is tender and sweet. All you need is a vegetable peeler and you can make a tender asparagus ribbon salad in no time. I paired this no lettuce salad with savory flavors, like pancetta, parmesan cheese, and roasted corn, making this asparagus ribbon salad really hearty and satisfying.

    The best part of this salad (besides the crumbled pancetta and parmesan, of course) is that it can be prepared ahead of time! Make this recipe the night before and throw it in the refrigerator - these hearty veggies won't wilt in the simple white wine vinaigrette dressing. Who doesn't love a healthy salad you can make ahead? So, make this salad for lunch, dinner, or for a friend!

    Now let's get reacquainted with asparagus and make some ribbons! Learn my asparagus ribbon technique below.

    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan

    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan
    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan
    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan
    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan
    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan
    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan
    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan
    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan
    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan

    Making ribbons out of asparagus is ridiculously easy! First, wash the asparagus and trim about half an inch from the asparagus stems. Holding the base of the asparagus, apply light pressure to the vegetable peeler and make long continuous slices from the asparagus base to the bushy tip. Soon, you will have a nice bed of slices for your asparagus ribbon salad! These thin asparagus ribbons remind me of tender noodles and add a lot of texture and heartiness to the salad recipe.

    Some of our asparagus ribbon salad ingredients came from our recent trip to Tolmachoff Farms, where we picked baskets full of fresh summer vegetables. In the warm summer months, ears of corn and vine ripe tomatoes are at their peak ripeness and are full of fresh, vibrant flavor. Green stalky asparagus is harvested till the early summer months and add such beautiful contrasting colors and structure to the salad. And when you pair these glorious seasonal vegetables with equally heavenly ingredients, you get a savory summer asparagus ribbon salad! Sweet corn and cherry tomatoes with the salty, thinly sliced pancetta and freshly grated parmesan is truly something to savor.

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    Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan

    New Asparagus Ribbon Salad with Crumbled Pancetta and Parmesan
    Pin Recipe
    Print Recipe

    ★★★★★

    5 from 1 reviews

    This fresh, no lettuce salad celebrates the flavors of summer with asparagus ribbons, sweet corn, and vine ripe tomatoes. The flavorful vegetables pair perfectly with savory crumbled pancetta and freshly grated parmesan. This asparagus ribbon salad is also great for making ahead and the hearty ingredients won't wilt in the simple white wine vinaigrette dressing.

    • Author: Michele Sidorenkov, RDN
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 3 cups 1x
    • Category: Salad
    • Method: Chopping
    • Cuisine: Italian

    Ingredients

    Scale
    • 0.5 ounce of pancetta
    • ½ cup fresh corn kernels
    • 7 medium asparagus spears, ends trimmed
    • 6 cherry tomatoes, quartered
    • 1 tablespoon of freshly grated parmesan

    For the vinaigrette:

    • 1 ½ tablespoons of olive oil
    • ½ tablespoon of white wine vinegar
    • ¼ teaspoon of granulated white sugar
    • ¼ teaspoon of black pepper
    • dash of salt

    Instructions

    1. In a skillet set to medium high heat, crisp the pancetta for 3-5 minutes. Once the pancetta is crispy (like bacon) remove from skillet, allow to cool, then chop into fine, crispy crumbles.
    2. In the same hot pan you used for the pancetta, roast the corn kernels in the skillet, using the rendered fat from the pancetta to coat and oil the kernels in the pan. Cook the corn kernels for 10-12 minutes only stirring a few times to allow the kernels to brown. Set aside and allow to cool.
    3. Prepare the asparagus ribbons by holding the base of the asparagus and using a vegetable peeler, apply light pressure and make long slices from base to tip. Repeat until all of the asparagus is made into ribbons.
    4. Prepare the white wine vinaigrette by combining olive oil, white wine vinegar, sugar, black pepper, and salt together in a small bowl and mix with a whisk or fork until throughly combined.
    5. In a medium sized bowl toss corn, asparagus ribbons, and quartered cherry tomatoes with the white wine vinaigrette until the vegetables are equally coated in the dressing. Sprinkle crumbled pancetta and freshly grated parmesan over the top and enjoy.

    Notes

    If the asparagus texture is fibrous and woody, peel the entire outside skin of the asparagus with your vegetable peeler before making ribbons.

    This salad provides 2 full servings of vegetables.

    Nutrition

    • Serving Size: 1
    • Calories: 380
    • Sugar: 3 g
    • Sodium: 410 mg
    • Fat: 27 g
    • Saturated Fat: 5 g
    • Unsaturated Fat: 23 g
    • Carbohydrates: 30 g
    • Fiber: 6 g
    • Protein: 11 g
    • Cholesterol: 14 g

    Keywords: Asparagus ribbon salad

    Did you make this recipe?

    Tag @mymillennialkitchen on Instagram or leave a comment and rating below!

    What other ways are you enjoying asparagus this season? I love grilled or roasted asparagus with a little freshly grated parmesan and a drizzle of lemon juice. But it's hard to not love asparagus prepared any ways - especially in it's raw, sweet, and tender ribbon form.

    Healthy Asparagus Salad

    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season

    June 20, 2017

    Produce Guide: 50 Summer Fruits & Vegetables to Pick This Season

    Summer is here and it's time to switch up our recipes, groceries, and seasonal produce! The summer season brings vibrant produce that inspires new summer recipes and exciting mouthwatering bites. Summer produce doesn't need a lot of prepping - I could eat fresh summer fruits and vegetables right out in the garden. Over the weekend, Mark and I spent the morning at Tolmachoff Farms, picking summer produce and left the farm with more summer fruits and vegetables than we knew what to do with! But don't worry, we won't have any trouble putting our summer picks to good use.

    I love eating with the seasons and when I can go out in the field and pick summer produce with my own hands, that's even better! There is something about grabbing food straight from the earth and I couldn't wait to get my hands on it. To celebrate the summer season, I put together a produce guide, highlighting the summer fruits and vegetables you should pick (or buy at the market/store) this warm weather season.

    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season

    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season

    Print this Summer Fruits and Vegetable Guide and tape it to the refrigerator, save it to your phone, and send it to a friend. Click here to the the free guide! This Summer Fruits and Vegetable Guide is perfect for meal planning and recipe inspiration.

    Produce Guide: Summer Fruits and Vegetables You Should Pick This Season

    June - September

    In Season Summer Vegetables:

    • Beets
    • Bell Pepper
    • Carrots
    • Chiles
    • Corn
    • Cucumber
    • Eggplant
    • Endive
    • Garlic
    • Green Beans
    • Jalapeño
    • Lettuce
    • Okra
    • Onions
    • Peas
    • Potatoes
    • Radishes
    • Shallots
    • Soy Beans
    • Spinach
    • Sugar Snap Peas
    • Summer Squash
    • Tomatillos
    • Tomatoes
    • Zucchini

    In Season Summer Fruit:

    • Apples
    • Apricots
    • Blackberries
    • Blueberries
    • Boysenberries
    • Cherries
    • Currants
    • Elderberries
    • Figs
    • Grapefruit
    • Grapes
    • Key Limes
    • Limes
    • Loquat
    • Melons
    • Mulberries
    • Nectarines
    • Passion Fruit
    • Peaches
    • Pears
    • Plums
    • Pumpkins
    • Raspberries
    • Strawberries
    • Watermelon

    One of my favorite experiences while produce picking produce at Tolmachoff Farms was getting lost in their corn field. I have never picked fresh corn before and Mark was able to show me his corn picking technique. The taste of fresh corn, right off the stalk, is so sweet, tender, and juicy. I knew I was hooked and all other corn would never be the same!

    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This SeasonProduce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season

    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This SeasonProduce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season

    After emerging from the corn fields we picked through the rows and rows of summer squash, cucumbers, okra (which were flowering), onions, carrots, and tomatoes. We spotted three varieties of cucumbers - Armenian cucumbers, lemon cucumbers, and pickling cucumbers. I was surprised to see the summer fruit and vegetables not only growing, but thriving in the hot Arizona temperatures. Everything was blooming and growing just as it would is any other part of the US - nothing could stop this tasty produce from flourishing!

    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season

    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This SeasonProduce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season
    Produce Guide: 50 Summer Fruits and Vegetables You Should Pick This SeasonProduce Guide: 50 Summer Fruits and Vegetables You Should Pick This Season

    What produce are you picking up this summer? I can't wait to get in the kitchen and take a bite out of the season with the freshest summer fruits and vegetables. Have any recipe suggestions? I'm dreaming up all the different ways to prepare fresh corn on the cob.

    Stay cool out there this summer season!

    Free Printable Summer Produce Guide
    50 Summer Fruits and Vegetables

    Peach & Vanilla Frozen Greek Yogurt

    June 15, 2017

    Peach Frozen Greek Yogurt with Lemon Zest

    What's the best way to enjoy the season's warm weather and juicy, fresh peaches? With peach frozen greek yogurt! And this particular frozen yogurt recipe is made with vanilla greek yogurt, which is extra creamy and tangy. As we hit the peak of the stone fruit season, fresh peaches are everywhere right now and I am finding new ways to indulge. This peach frozen greek yogurt recipe uses fresh peaches, perfect for celebrating the season. Just throw the ingredients into a blender then churn in an ice cream maker for easy, creamy, and refreshing peach frozen greek yogurt!

    Peach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon Zest

    While creating this peach frozen greek yogurt recipe, I had to carefully balance my role as a Chef and Registered Dietitian Nutritionist. Culinary school taught me the secret of crafting velvety scoopable ice cream - spoiler alert, it's a lot of heavy cream! And the Dietitian in me knows that too much of a good creamy, delicious, and rich thing is not exactly a healthy choice. But the ingredients you choose greatly affect the consistency of the ice cream or frozen yogurt.

    Cutting the calories and fat in a frozen greek yogurt recipe makes the consistency icy and slushy. On the other hand, the perfect frozen greek yogurt recipe requires heavy cream, which is also really high in calories and fat. It's a double edge sword! Frozen dairy based desserts also have a delicate balance of fat and sugar, both of which work together to lower the amount of grainy ice crystals that can form. Heavy cream and whole fat milk have less water than skim or 2% fat milk, which is why using such high fat ingredients is best - they form less ice crystal.

    So that's the 'healthy' frozen greek yogurt conundrum! In the end, I came up with the perfect peach frozen greek yogurt recipe that is both healthy and indulgent. One part health conscious and one part guilty pleasure - because hey, it's dessert!

    Peach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon Zest

    Using an ice cream maker greatly increases the texture of your frozen greek yogurt. I tested this recipe with and without the ice cream maker and using the machine made a more superior product. Although, you technically can go without and freeze the peach greek yogurt without the machine, I just don't recommend it - the consistency is much more dense and icy. If you don't already have one, I would highly recommend you invest in an ice cream maker. It's a frozen dessert game changer!

    Peach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon ZestPeach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon Zest
    Peach Frozen Greek Yogurt with Lemon Zest

     

    Print

    Peach & Vanilla Frozen Greek Yogurt with Lemon Zest

    Peach Frozen Greek Yogurt with Lemon Zest
    Pin Recipe
    Print Recipe

    ★★★★★

    5 from 1 reviews

    This peach frozen greek yogurt has been lightened up while still maintaining that creamy, scoopable consistency we know and love. The flavors from the peaches and dusting of lemon zest are refreshing and tangy. Just throw your ingredients into the blender, then using an ice cream machine, churn some frozen greek yogurt goodness!

    • Author: Michele Sidorenkov, RDN
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Total Time: 25 minutes
    • Yield: 4 cups ice cream 1x
    • Category: Dessert
    • Method: Freezing
    • Cuisine: American

    Ingredients

    Scale

    ½ cup sugar

    1 cup whole milk

    1 cup heavy cream

    1 - 5.3 oz container of 0% fat vanilla greek yogurt

    2 medium whole peaches, pitted and roughly chopped

    zest from one medium lemon (about 2 loosely packed teaspoons)

    Optional toppings: Fresh peach slices and lemon zest

    Instructions

    1. Prepare your ice cream machine the night before by freezing your bowl according to the instructions.
    2. Place sugar, whole milk, heavy cream, vanilla greek yogurt, roughly chopped peaches, and lemon zest into a blender and blend for 30-45 seconds. Ensure that the sugar has completely dissolved. Place blended peach and yogurt mixture in a covered bowl and chill overnight.
    3. Prepare your ice cream according to the machine instructions. After running the peach greek yogurt mixture through the ice cream machine, transfer your frozen dessert to a freezer safe bowl and let sit in the freezer for 2-3 hours to harden. Enjoy this recipe within 7 days - it is not like store bought ice cream and gets harder and more icy overtime. Thaw out on the counter to soften before serving if needed.
    4. Optional toppings: Peach slices and lemon zest

    Notes

    • It is recommended you do steps 1 and 2 at the same time the night before.
    • I used Siggi's 0% vanilla greek yogurt for this recipe. If using another type of greek yogurt, note there could be a change in the frozen greek yogurt consistency or texture.
    • If the fresh peaches are really juicy while chopping, pat them dry to eliminate excess juice. The extra juice could increase the ice crystals and slushy texture when freezing.

    Nutrition

    • Serving Size: ½ cup
    • Calories: 172
    • Sodium: 32.5mg
    • Fat: 12g
    • Saturated Fat: 7.5g
    • Trans Fat: 0 g
    • Carbohydrates: 13g
    • Protein: 4g
    • Cholesterol: 46mg

    Keywords: Peach frozen yogurt, healthy peach ice cream, greek yogurt ice cream

    Did you make this recipe?

    Tag @mymillennialkitchen on Instagram or leave a comment and rating below!

    Get your scoop on this peach season! Let the refreshing peach and lemon zest flavors cool off your pallet with this (semi) indulgent frozen dessert. This recipe was created keeping both texture and calories in mind, so you can enjoy your creamy dessert without sacrificing the consistency.

    How are you enjoying peaches this season?

    Mini Guide: Fresh Picked Peaches

    June 13, 2017

    Mini Guide: Peaches

    From the fuzzy peel to the stone pit, there is so much to love about a juicy peach. Ripe and ready in late spring and all through summer, peach season is in full swing during the warm weather months. After peach picking at a local orchard, I brought home a hefty bounty of fruit. I decided to dig deeper and learn about the anatomy of a juicy peach, explore different peach characteristics, and discuss how to prepare them. There is so much to know and celebrate about this beloved warm-weathered treat!

    Mini Guide: Peaches

    Mini Guide: Peaches
    Mini Guide: Peaches

    Mini Guide: Peaches

    This mini guide rounds up all the important peachy details so you can hit the ground running this peach season. Use it to fall in love with peaches again and find new ways to pick and prepare this fuzzy stone fruit.

    Did you Know?

    • There are hundreds, possibly thousands, of different peach varieties in the world.
    • Nectarines are a result of breeding two different peach varieties.
    • The Sun Crest peach is described as buttery in texture and is the sweetest, most desired peach. Unfortunately, this type of peach is often unavailable, so if you find it, enjoy it immediately!
    • The purpose of fuzz on a peach skin is to protect the peach from bruising.
    • California is the world's largest producer of peaches.

    How do you Know if a Peach is Ripe?

    A peach is ripe when the skin is soft when you gently press down and the peach is fragrant. The color of a peach does not change the more ripe it becomes, so at the store or farmers market select a vibrant peach of any red/yellow/orange color.

    Freestones vs Clingstones:

    Freestone peach are characterized by a skin and pit that are easily removed. They are peach is great eaten fresh. Freestone peaches are also great for baking when you want the pit to be easily removed. Clingstone peaches have a skin and pit that are not easily removed. The pit of a clingstone is embedded into the peach making it difficult to take out. Clingstone peaches are best used when canning or preserving because it better maintains its shape when cooking.

    A hint to remember the two - the pit of a peach is called a stone, so a freestone has a pit that is easily removed, while the clingstone has a pit strongly attached to the inside of the peach.

    Tip for removing a clingstone pit - Use an apple corer! On a cutting board, push the apple corer through the top of the peach (stem through the center of the corer circle) and the bottom of the peach (peach tail/bottom through the center of the corer circle). The corer isn't wide enough to go completely around the peach pit, so you will have to use your thumbs and push the cored center through center of the peach. See my picture below for a better visual.

    3 Great Ways to Cook Peaches:

    Cooked peaches are a must if you have never tried them before. When heated, peaches become more sweet and flavorful, and can be used in a variety of dishes. Prepare the peach by removing the pit (and peel if desired), then the peach can be sautéd, grilled, or baked.

    • Sauté: Cut your peaches into uniform pieces, and cook until soft in a sauté pan. For a sweet peach dish, cook your peaches with butter and brown sugar for a sweet sauce. Add a liquor to the pan while cooking for an impressive flambé (be careful around the open flame!). Once the peaches are soft they are ready to eat. You can fill crepes with the peach recipe, serve with vanilla ice cream, or top over pancakes. For a savory peach dish, sauté peaches with bacon or butter, shallots, and garlic. Savory peach dishes pair perfect when served alongside pork or make a great savory pizza topping. Savory peach dishes are most commonly found in Indian and Asian cuisines.
    • Grilled: One of my favorite ways to cook peaches! Halve a peach and brush the cut center with butter, canola, or coconut oil. On a hot ridged grill pan or outdoor grill, cook the peaches cut side down and let sear for 3 minutes or until grill makes appear. Using tongs turn each piece, still cut side down, a quarter of a turn and sear for 3 more minutes. Turning the peaches a quarter turn will give your peach beautiful checkered grill marks. Enjoy grilled peaches on their own or with vanilla ice cream.
    • Baked: You typically bake peaches for desserts or pastries. You can bake the peaches either in slices or halves. If you want to bake a peach whole, choose a clingstone peach variety and remove the pit with an apple corer. The skin of the clingstone peach gives it the best structure when baking. Baked peaches are great for cobblers, cooked in puff pastry, or topped with spiced mascarpone (find my recipe here).

    Cooking with the Peach Pit

    A raw peach pit on its own can't be eaten because of a bitter compound that causes stomach aches. However, when the pit is cooked, it is perfectly safe to incorporate into a dish and adds an almond/nutty flavor. The most common way to cook with peach pits is by adding them to the cooking water while making a jam. The boiled pits aren't meant to be directly eaten.

    Notable Nutrition Facts

    Medium Peach - Calories: 59, Fiber: 2g, Vitamin A: 10%, Vitamin C: 17%

    Peaches are a great source of niacin, which helps to stabilize your genes and prevent cancer. Peaches are also full of antioxidants in the form of beta-carotene, lutein, and zeaxanthin, which protect your eyes from age-related degeneration. Lutein and zeaxanthin actually increase when they are heated, so cooking and canning peaches bring out more of their eye-protecting benefits. Nutrition tip: keep the skin on! The peach skin is where some of the fiber and vitamins live.

    Mini Guide: Peaches

    Mini Guide: Peaches
    Mini Guide: Peaches

    I hope you are now able to look at peaches differently and use them in new ways. Peaches are absolutely delicious eaten right out of your hand but it's fun to find new ways to celebrate familiar and seasonal ingredients. How are you celebrating peach season?

    Research Sources: On Cooking culinary school textbook, (Nutrition Facts - 1, 2, 3)

    Peach Picking in Arizona

    June 8, 2017

    Peach picking in Arizona

    Spring's warm weather brings a bounty of new and fresh produce. It's peach season here in Arizona and I was ready for the picking. Around mid May, Arizona peach trees start to bear their sweet, fuzzy fruit - a spring treat I can't wait to bite into! So, I grabbed the essentials (my fruit basket and sun hat, of course) and headed over to Schnepf Farms for some good, Arizona peach picking. While out in the orchard I learned how to spot the perfect peach, when a peach is at its maximum sweetness, and how to store peaches at home. Let's head out to the orchard for some peach picking fun!

    Peach Picking in Arizona

    Peach Picking in Arizona
    Peach Picking in Arizona
    Peach Picking in Arizona

    I love picking produce straight from the source. It's truly the freshest produce you can find. Even from a mile away, the smell of fresh peaches was wafting through the air, calling us to pick their fuzzy fruits. We made our way to the orchard on the back of a tractor trailer lined with hay bale seats, taking us to what felt like the promised peach farm land. Tractor riding, getting your hands a little dirty, and finding dust on your shoes is all part of the peach picking fun!

    Lucky for us, peach trees love Arizona's dry desert climate and produce some succulent stone fruit. The Schepf Farm orchards grow a wide variety of peaches - about eight peach types! On the day of our peach picking adventure, the Florida Prince and Princess varieties were ready for harvest. The peach trees were absolutely bursting with fruit, with every branch spotted with ripe yellow and orange beauties.

    Peach Picking in Arizona

    Peach Picking in Arizona
    Peach Picking in Arizona
    Peach Picking in Arizona

    When is a peach ready for the picking?:

    Look for a peach that is slightly tender to the touch, can be easily pulled from its branch, and is a vibrant color. A peach that is not ripe is still hard, green or pale in color, and is firmly attached to the tree.

    The color of a peach can tell you a few things about where the fruit is in the ripening process. Any green on a peach indicates the peach is not ready to be picked, no matter how long you let it ripen on the counter. Interestingly enough, once a peach looses its green, the color no longer indicates its ripeness. A peach's red/yellow/orange color doesn't change the riper the fruit becomes - their colors are determined by the peach variety and are not an indicator of when they should be picked. This means a bright yellow peach can be just as ripe as a bright red peach.

    Peach Picking in ArizonaPeach Picking in ArizonaPeach Picking in Arizona

    What if I Pick a Peach that is a Good Color but is Still Firm?

    As a peach ripens on the tree, the fruit's acids change into that sweet sugar taste we know and love. If you pick a peach that is still hard, the peach will stop converting its acids into the sugar it needs to be super sweet. Even if you let a hard peach soften on the counter for a few days, it won't get sweeter, just softer and more juicy.

    How to Ripen and Store your Peaches:

    If your peaches are still firm, place the peaches stem-side down in a bowl on the counter. It is best to keep the ripening peaches out of direct sun light and cover them with a towel. Covering the bowl with a towel traps the gasses peaches release, helping the fruit ripen more quickly. The peaches are ripened when they are soft and fragrant. Once the peaches are ripe, place them in the crisper drawer in the fridge and enjoy them within the next 5 days.

    Peach Picking in Arizona
    Peach Picking in Arizona
    Peach Picking in Arizona

    I have a few tasty plans for my fresh picked peaches. I'm going to experiment with some jams, preserves, and maybe even an ice cream. One of my favorite peach recipes is baked peaches with spiced mascarpone, which makes for a sweet and creamy Spring dessert. But the best way truly enjoy a peach requires no utensils, ingredients, or prepping - you just need a juicy peach, napkin, and an appetite. You can even start your snack out in the orchard! Now that is truly farm to table, or in this case, tree to taste buds.

    Are you peach picking this season? If you don't live in Arizona, you might have to wait until early summer to start peach picking.

    What plans do you have for your peach harvest? I would love to hear from you below!

    Summer Peach Picking
    Summer Peach Picking

    10 Tips to Ace the Dietetic Internship Interview

    June 6, 2017

    Dietetic Internship Interview Tips

    In the pursuit of your dietetics degree, you worked hard. Really hard. You earned good grades, volunteered, shadowed Registered Dietitian Nutritionists - checked every extra curricular and academic box to better your chances of matching to a dietetic internship.

    Then, after submitting your DICAS application, you find out you made it to the next round. You got a dietetic internship interview! The emotions you are feeling are equally exciting and terrifying (or at least it was for me).

    Now you have the daunting task of preparing for the unknown - what are they going to ask, what do I wear, is there anything I can do now to be a stronger candidate? Go into your dietetic internship interview with a strategic plan!

    This post includes 10 tips for before, during, and after your dietetic internship interview. Every internship is different and no two interviews are alike. But I know these dietetic interview tips and strategies will help you be an outstanding candidate and increase your chances of matching to a dietetic internship! Just keep your eye on the RDN prize and check out my tips below.

    [feast_advanced_jump_to]

    YOU MIGHT ALSO BE INTERESTED IN: What to do if You Don't Match to a Dietetic Internship //  Advice for Nutrition Students & Dietetic Interns

    This will soon be you too! ☟

    Two image collage, the left image of a girl in a brown jacket standing next to a black wall with the words 'future RDN' and the image on the right is a girl holding a name tag that states she is an ASU dietetic intern.

    Before your dietetic internship interview

    1. 🧠 Brainstorm situations that highlight your skills

    Think of a few, stellar situations that highlight your best qualities and can be applied to many interview questions.

    On note cards, write down a few situations where you:

    • Resolved a conflict
    • Showed leadership
    • Were given responsibility
    • A weakness you are working on
    • Practiced time management/met a difficult deadline
    • Worked with a memorable patient or community program
    • Successfully worked in a team
    • Had to make a quick decision or respond to a crisis
    • Went above and beyond

    For each of these situations, use the STAR method to outline the Situation, Task, Action, and Result. Having a few practiced situations, on hand and memorized covering a wide range of interview questions will help you think less on the fly and be more prepared.

    They might ask for a weakness of yours, and although it might be tempting to say, 'nothing, I'm perfect' or 'I study too hard', try to really come up with something that you can turn into a positive. Steer your weakness into a learning situation from which you wish to grow.

    Identifying a weakness would be a good time to address something that is lacking on your resume. Maybe you could say "I regret not being more involved in my undergrad and I plan to be more active with the local dietetic association in the future", or "I don't have a lot of patient experience but I really enjoyed my medical nutrition therapy classes. I also tutored high school students a few times a month and I feel like that communication skill could help me when explaining food and nutrient medication interactions to a patient." Weakness don't have to be bad!

    2.🗣 Practice your elevator pitch every morning in the mirror

    The dreaded first interview question can been the scariest and most unnerving. It's your first interaction with the dietetic internship program director and is the first ice breaker.

    The first question will most likely be something very open ended and vague, like "Tell me a little about yourself". Practicing your 'about me' 30 second pitch will prevent you from fumbling your words, help you hone in on your message, and provide a polished answer.

    And say it out loud! It's one thing to think through the words then it is to actually verbalize them. The first few times you practice out loud in the mirror will be awkward but it will build confidence, reduce the 'likes, um's, and hums', and give you time to work on your perfect opening statement.

    3. 🗝 Research key words and practice using them

    Find a few general words and phrases that will help you not only 'walk the walk' but 'talk the RDN talk'. Write down a few terms, like evidenced based practice, dietary guidelines, research, etc. and make sure you understand the meaning and how/when to use the term. During the interview, try to incorporate those key words into your interview responses.

    Instead of saying "I have read what works for people .." you could phrase it with "Research shows patients/populations respond positively to ..". Nailing down the vocabulary and using it fluidly in the correct way will help the internship program director see you as a future Registered Dietitian Nutritionist, just by tweaking your vocabulary.

    Also, if the internship is focused on wellness, research, or food service, incorporate that vocabulary into your answers! It will show them that you not only researched their program (something you should always do) but you also are comfortable and interested in their terminology. Using their common terms and specialty vocabulary will help the dietetic internship see you in their program, all because you verbalized your interests to match their program's emphasis.

    During your dietetic internship interview

    During the interview, the dietetic internship program director will be assessing your professionalism, independence, and ability to think critically. The dietetic internship is structured in a way that requires interns to be out in the field, often times totally on their own with a preceptor.

    They want to be confident that an intern representing their program is a self-starter, respectful, and not someone who needs their hand held through every rotation. When answering your dietetic internship interview questions, keep those characteristics in mind.

    4. 💁‍♀️ Be aware of your body language and interactions

    Be sure to shake the interviewers hand before and after the interview. Sit up straight in your chair with your shoulders back, keep your feet firmly planted on the floor, and try to keep from shaking your leg or tapping your foot.

    When speaking to the interviewer, project your words, make eye contact, and be confident in your answers! You want your body language to look like you are self-confident and assertive, not unsure and hunched over. Your body language will make a huge difference in how your answers are presented and received.

    5. ✋ Don't be afraid of a pause

    Take your time answering each question. A long pause might feel really awkward but to the interviewer, it's not weird at all. Take the time to collect your thoughts, then speak slowly and clearly when you are ready to answer. No need to rush it! This is your one-on-one time to ace the dietetic internship interview!

    6. 🙇‍♀️ Be aware of repeat filler words

    Be aware of filler words you might be overly using. When it happens, just take a deep breath, pause, collect your thoughts, and leave the filler words at the door.

    You can also practice removing filler words from your everyday interactions and conversations. It takes a lot of practice to remove the "um's, likes, and you know's" but it will tremendously improve your professional appearance and confidence tremendously!

    I remember the first few sentences I said during my dietetic internship interview were full with fillers such as "like" and "That's amazing!" - and that was before they even asked a single question! I blame my nerves but I immediately realized what I was doing and quickly changed up my wording.

    7. ❓ Ask 1-2 questions at the end of the interview

    Have a few questions prepared going into the dietetic internship interview that you can't find by going directly to the internship website. There is nothing worse than showing the dietetic internship you didn't do your homework on their program!

    Try to find questions that also accompany the skills you plan to highlight during the interview. Maybe your background is research and you know this particular program has a few research studies going. You could ask if interns get to participate in the research process during an enrichment week or can assist their research in other ways.

    But a good question can pay off and if you choose the right questions to ask, the answers they give you could further emphasize why you are a good match to their dietetic internship (like in the research example above).

    8. 👩‍💼 Wear something that isn't distracting or poorly fitted

    If you don't feel comfortable in your clothes, you won't look comfortable. Your dietetic internship interview is not the time to wear a fashion statement shirt or try walking in heels for the first time. Wear something professional and neutral. The last thing you want to worry about during the interview is how tight your waste band is or that your shoes don't fit.

    This tip also applies to virtual interviews or phone interviews. If you dress in business professional attire, you are more likely to feel confident and come across as a professional. If you wear pajamas from the waist down, you may not feel as professional and it can come across that way in your responses.

    Below are a few outfit options I wore during a my dietetic internship rotations that could provide some inspiration.

    Two image collage showing two different business professional outfit ideas. The image on the left is a woman wearing a grey button up sweater with a white shirt underneath and the image on the right is a woman wearing a white shirt, with a pink sweater and kaki belt.

    After your dietetic internship interview

    9. 📝 Write a hand written thank you card

    Bring a blank thank you card and envelope with you to your dietetic internship interview. After the interview, include the interviewer's name and a personalized message inside thanking them for taking the time to consider you as a candidate for their dietetic internship.

    Writing the thank you message after your interview helps you include specific moments or details about the interview so it doesn't feel like a generic, impersonal thank you card. Leave the card with the building secretary or office manager, or send the card by mail dropping it off in the closest mailbox to the interview location. You want the card to arrive within a day or two after your dietetic internship interview, so be sure to hand it off or send it right away.

    Also, bring multiple thank you cards. I was interviewed by a panel of 4 dietitians, so be prepared for anything!

    10. 👩‍💻 If you don't match, contact the program director

    Check out my article, what to do if you didn't match to a dietetic internship

    This step is probably the most underutilized but most powerful tip of all. Build a bridge, don't burn one! Contacting the internship program director after match day is the perfect time to open the door for a second round match opportunity or to become a priority applicant for next year.

    Right after not matching, write a friendly and professional email to the dietetic internship director to let them know you did not match to any of your programs and that you plan on applying to their program next year. This is also a good opportunity to ask for feedback on your application and find out what you can do to improve next year's application.

    Contacting the program director helps set you up for matching to an internship in three ways:

    #1: Sometimes accepted interns drop from their internship a few days after match day or even a few days before the program starts (gasp, I know! But it actually happens more than you think). If the program director liked you as an applicant and they know you are available and didn't match anywhere, they are more likely to contact you to see if you want that newly opened spot in their program.

    #2: Program directors talk after match day. If an internship didn't fill all of their spots (which does happen believe it or not) sometimes program directors will reach out to other program directors to see if they can help with their internship vacancies. Increase the chances of your name being tossed around because you let them know you are free and didn't match.

    #3: Letting the program director know you will be applying to their dietetic internship next year will help them keep your name in mind. If you were a top applicant that didn't quite make the cut, next year you might be a more favored applicant. Also, telling them you will apply to their program again next year lets them know you really believe their program is the right fit for you, something they look for when selecting interns.

    Remember, the dietetic internship program director doesn't know who matched outside of their program, so let them know you are free! Shout it from the roof tops. Give them the opportunity to snag you up if they ever need an intern or know of another program that does - whether it's the day after match day or the following year when you apply again.

    ✨ Bonus Tip: Get professional help

    One of the worst feelings is not matching to a dietetic internship - trust me, I've been there! Sometimes it's hard to see the big red flags hiding in your application, personal statement or interview preparation.

    I am an affiliate for All Access Dietetics, which has coaching services designed specifically for dietetic internship hopefuls get matched to a dietetic internship. Let the experts help and make you the best applicant possible!

    Use my affiliate code I-WILL-BE-A-RD to get 20% off your Get Matched Course!

    I personally didn't know about All Access Dietetics when I was applying for internships but I did heavily rely on my University's career center, which was a game-changer. Having a resource service like All Access Dietetics, which specializes in getting you into the dietetic internship, is an incredible resource and I can't recommend it enough!

    Eleven women wearing white medical coats and scrubs posing and smiling for a picture.

    The picture above was from my dietetic internship's clinical rotation, a place I know you will get to experience too! You just have to visualize it, see it, believe it, and work towards it everyday.

    The road to becoming a Registered Dietitian Nutritionist is not easy, but you have worked so hard to get to this point, don't run out of steam! In your interview, be confident and be your awesome self, everything else will fall into place.

    IF YOU HAVE ANY QUESTIONS OR ADDITIONAL DIETETIC INTERNSHIP INTERVIEW TIPS, COMMENT BELOW! I WOULD LOVE HEAR FROM RD'S 2 BE AND START THE CONVERSATION.

    Flavor Pressed & Patterned Homemade Tortillas

    May 26, 2017

    Flavor Pressed & Patterned Homemade Tortillas

    Oh my delicious, how fun are these? Homemade tortillas are such a treat! They have such a tasty texture and flavor, totally worth the time to make. But how do you recreate this classic Mexican staple? With a flavor pressed and patterned homemade tortillas. Yes, it's a real thing and you can make them too!

    While dining at Pujol during a recent trip to Mexico City, some unique green tortillas were brought to our table. These gorgeous blue corn tortillas were pressed with a large green leaf, completely covering one side of the tortilla with an inlaid design. Taken aback by this clever way to make homemade tortillas, I decided to make my own creative creation, with some flavorful toppings. Then, my patterned homemade tortillas were born! My patterned homemade tortillas are a little different from the ones at Pujol and are totally open for customization. Press in different ingredients, cut the tortillas into new shapes - the sky is the limit when you let your taste buds guide you!

    Flavor Pressed & Patterned Homemade Tortillas

    Imbedding flavorful ingredients into your homemade tortillas gives your tortilla an extra flavor boost. What's my favorite tortilla topping combination? Jalapeño and cilantro leaves - the jalapeño is cut so thin that the spice sensation is light and warming while the cilantro is so flavorful and cooling. It's the equivalent of edible yin and yang!

    Decorative ingredients used for these gorgeous patterned homemade tortillas: jalapeño, bell pepper, cilantro leaves, and hot sauce. If you don't love these toppings, feel free to switch it up! The topping combinations are truly endless. Stick with ingredients that have less water and pat them dry to remove excess moisture. Removing the moisture will help the ingredients better stick to the tortilla dough when pressed.

    All you need to get started is a tortilla press and plastic wrap. Other optional kitchen tools include a circular pastry cutter and mandolin. Now, let's get pressing!

    Flavor Pressed & Patterned Homemade Tortillas

    Flavor Pressed & Patterned Homemade Tortillas

    Flavor Pressed & Patterned Homemade Tortillas

    Flavor Pressed & Patterned Homemade Tortillas

    Flavor Pressed & Patterned Homemade Tortillas

    Pressing the tortilla dough into the flat tortilla shape, then placing the toppings and pressing the tortilla dough once again helps the toppings stay in place. Below, I demonstrate using an optional circular pastry cutter to keep your tortillas a uniform shape. I prefer to use a circular pastry cutter because it helps make the tortillas look picture-perfect.

    Flavor Pressed & Patterned Homemade Tortillas

    Flavor Pressed & Patterned Homemade Tortillas

    Flavor Pressed & Patterned Homemade Tortillas

    Flavor Pressed & Patterned Homemade Tortillas

    Flavor Pressed & Patterned Homemade Tortillas

    Flavor Pressed & Patterned Homemade Tortillas

    Making These Patterned Homemade Tortillas? You Might Need These!

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    Flavor Pressed & Patterned Homemade Tortillas

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    ★★★★★

    5 from 1 reviews

    Classic homemade and pressed tortillas with a Mexican-inspired twist. Imbed a gorgeous and tasty design into your tortilla by pressing ingredients, like jalapeño and cilantro, into the tortilla! You will love the flavorful and creative designs you can create with this recipe.

    • Author: Michele Sidorenkov, RDN
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Total Time: 35 minutes
    • Yield: 12 tortillas 1x
    • Category: Side
    • Method: Pressing
    • Cuisine: Mexican

    Ingredients

    Scale

    For the Tortilla:

    • 2 ½ cups white all-purpose flour
    • 1 teaspoon baking powder
    • 1 cup hot water
    • ¼ cup canola oil, 1 additional tablespoon needed for cooking

    Suggested Decoration Ingredients:

    • 1 jalapeño
    • ½ bell pepper
    • 1 bunch cilantro, leaves separated from stems
    • hot sauce

    Equipment:

    • mandolin slicer or a very sharp knife
    • tortilla press
    • 4 inch circular pastry cutter

    Instructions

    Making the Tortilla Dough:

    1. Combine flour, baking powder, and salt together and mix until well combined
    2. Using a fork to mix, slowly add the hot water and oil to the dry ingredients bowl. Gently stir the dry and liquid ingredients until the dough has a semi-uniform consistency. Take the tortilla dough out of the bowl and knead the dough by pressing your palm firmly into the center pushing the dough away from you, then pulling it back towards you in a circular motion. Knead the dough for about 30 seconds, ensuring a smooth consistency. Note: don't over mix the tortilla dough. Also, if the dough is too sticky, add more flour. If the dough is too dry, add more water.
    3. Separate the dough into 10 pieces, rolling each piece in your hands to form a ball. Place each ball onto a plate, cover with a towel, and let rise on the counter for 30 minutes. Note: covering the plate prevents the dough from drying out. You can place a semi-damp cloth over the dough if you are concerned they will become too dry.

    Prepping the Decoration Ingredients:

    1. Using a mandolin slicer on the ⅛ inch setting or with very sharp knife, slice the jalapeño and bell pepper through the center of the vegetables, creating rings.
    2. While slicing, make sure your slices are very thin and maintain your desired shape for decorating.

    Pressing and Cooking the Tortillas:

    1. Line the top and bottom of the inside of the tortilla press with plastic wrap. Place a dough ball in the center of the tortilla press and close the top of the press, flattening the dough ball.
    2. Open the tortilla press, peel off the plastic wrap from top and bottom of the tortilla and place the plastic wrap back onto the top and bottom of the tortilla press.
    3. Using a circular pastry cutter, cut a circle into the center of the freshly flattened tortilla dough. Cutting the dough with a circular pastry cutter helps keep the tortilla shape more uniform. Reuse the excess dough around the pastry cutter to form another tortilla ball - after all, it's still good dough.
    4. Assemble your flavor design on top of the tortilla and place the flattened and decorated dough back into the tortilla press and squeeze the tortilla press down again, flattening the design into the tortilla.
    5. Place a skillet on medium high heat and drizzle canola oil into the pan. Once the pan is hot, cook each side of the tortilla for 30 seconds, or until sear marks appear.

    Notes

    • If you decide to not use the circular pastry cutter to shape the tortillas after pressing, note there will be a decrease in the overall amount of tortillas and your should adjust your dough ball to be a smaller size when rolling before letting the dough rise.
    • If you choose different vegetables for the tortilla topping decoration, pick vegetables that have less water or pat dry with a paper towel. If the vegetables are too wet, they could more easily separate from the dough after it's pressed.
    • Additional decoration ingredient ideas: spring onion, purple onion, corn kernels, and edible flowers (like squash blossoms or blooming herbs). But honestly, the sky is the limit!

    Nutrition

    • Serving Size: 3 tortillas
    • Calories: 415
    • Sugar: 0 g
    • Sodium: 416 mg
    • Fat: 14 g
    • Saturated Fat: 1 g
    • Unsaturated Fat: 14 g
    • Trans Fat: 0 g
    • Carbohydrates: 62 g
    • Fiber: 2 g
    • Protein: 8 g
    • Cholesterol: 0 g

    Keywords: jalapeño tortillas, cilantro tortillas, homemade tortillas

    Did you make this recipe?

    Tag @mymillennialkitchen on Instagram or leave a comment and rating below!

    There is nothing wrong with store bought tortillas (trust me, I buy them all the time). But homemade tortillas have such a tasty texture and flavor, they are really worth your time to make. And if you are going to make homemade tortillas, you should add a pressed edible pattern!

    Switch up taco night, reinvent enchiladas, or flavor boost your burrito! Impress your guests with these flavor pressed and patterned homemade tortillas. Patterned homemade tortillas are stunning, delicious, and so unique! Don't let a flavorless tortilla take up valuable space on your pallet. Pressing flavor into the tortilla gives your dish a boost of flavor that would have otherwise gone utilized.

    Get your tortilla press on!

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