Orange Olive Oil Bundt Cake

Need a dessert to feed a crowd? This Orange Olive Oil Bundt Cake with yogurt icing is just the ticket!

Every other Sunday for the last fifteen years, my husband and I have had Sunday dinner with his family. Coming from a New York Italian family as he does, Sunday dinner is almost more of a religious observance than a simple meal. Barring an act of God, it WILL happen. And it will probably involve sausage.

Over the years, as we’ve gotten together, the family has seen many changes. While Sunday dinner started out at his parents’ house every week, we’ve now transitioned to rotating between the homes of his mom and his siblings. And whereas, fifteen years ago, there were seven of us around the dinner table, there are now eighteen adults and kids. When it’s our turn to host, you can find me searching for recipes that feed a crowd.

I’ve assembled a handful of go-to entrees to serve for dinner, from chili to casseroles to barbecue chicken sandwiches (thank God for the Crock Pot). But sometimes the course that leaves me stumped is dessert. A single pan of brownies no longer suffices for this many people, and forget about a single pie–or even two. One dessert I come back to time and again is the ample, flexible bundt cake. It’s easy to slice and serve for any portion size, it doesn’t require the effort of frosting of a layer cake, and it always turns out so pretty. Plus, who doesn’t like cake?

I made this Orange Olive Oil Bundt Cake for our most recent Sunday dinner. Lately I’ve been digging in to a bit of “research” (aka baking and eating) on replacing butter or other fats with heart-healthier olive oil. This particular olive oil baking experiment was certainly a success! The cake turned out slightly–but not overly–dense, with a delightfully almost-crunchy crust. Drizzled with a yogurt icing with a hint of orange, each slice was a little bit of citrus heaven, especially when accompanied by a dollop of vanilla ice cream.

To complete a Mediterranean-themed meal, I served this after my Twice-Baked Spaghetti Squash with Sausage and Kale. (See? I told you sausage would be involved.) For Sunday dinner or to feed any crowd, I’d say you can’t go wrong with bundt cake–especially this one.



Print Recipe
Orange Olive Oil Bundt Cake
Serve up a slice of citrus heaven with this orange olive oil bundt cake topped with yogurt drizzle!
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Instructions
Make the cake:
  1. Preheat oven to 350 degrees and generously grease a 12-cup bundt pan.
  2. In a large bowl, mix sugar and eggs with a hand mixer on medium speed. Add olive oil, vanilla, and orange extract and mix until smooth, then repeat with orange zest and juice.
  3. Add flour, baking soda, baking powder, and salt and mix with hand mixer until no lumps remain.
  4. Pour into prepared bundt pan and bake 40-45 minutes or until a tester inserted in the center comes out clean. Let cake cool completely before frosting.
Make the glaze:
  1. In a medium bowl, whisk together powdered sugar, orange juice, and yogurt until smooth.
  2. Drizzle icing over cooled cake. Garnish with additional orange zest. Refrigerate until ready to serve.
Recipe Notes

Adapted from Food Network, glaze my own recipe.

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My Takeaways From the 2019 Today’s Dietitian Symposium

This past week I had the pleasure of attending the 2019 Today’s Dietitian Symposium just a quick drive away from home in Scottsdale, AZ. If you aren’t familiar with Today’s Dietitian, it’s a top-notch print magazine and online publication nutrition professionals look to for reliable, evidence-based health and nutrition information. In addition to their publications, the brand offers an annual roaming conference in May. This was my first time attending, and I learned a ton!

Although I’m not a dietitian (and I was literally the only dietetic technician I saw at the conference–ha!) I didn’t feel out of place. As a health and wellness freelance writer, I try to stay pretty hip to the latest research and trends. The sessions felt digestible, and, for the most part, very helpful.

Looking out at the room during a session

I shared a bit on my social media channels about what I learned at the symposium, but wanted to go more in-depth here on the blog. Here are four of my top takeaways from the two-and-a-half days:

1. Now is a great (but also super challenging) time to be a nutrition professional

Nutrition is sexy! People care so much these days about what they do and don’t eat. The public is seeking diet advice under every rock and behind every tree (and definitely on every shiny website and image-conscious Instagram post). Because of this uptick in interest, now is an awesome time to work in nutrition. As I’ve found in my own brief career, there are innumerable opportunities for credentialed professionals. The conference displayed the immense variety of the nutrition working world.

On the other hand, it also highlighted some of the ways being a dietitian (or NDTR like me) is more difficult now than ever. At the moment, there’s a MAJOR emotional component to people’s beliefs about food… so although, as scientifically trained nutrition professionals, we might emphasize our credibility by pointing to our degrees and the hard evidence behind our advice, this isn’t necessarily what the public wants. We’re living in an era of hashtags and sound bytes, not deep analysis or thoughtful reflection. It can be really tough to make the truth about nutrition compelling to the average consumer.

Secondly, in this age of social connectedness, with a million platforms to join and products to promote, it can feel like we have to be all things to all people. Be an influencer! Build your Twitter following! Secure brand deals! All while keeping up with the studies, determining your audience, and figuring out how much to charge for your services (oh, and maintaining your own svelte figure, because who wants to listen to an overweight dietitian?). Anybody stressed yet?

2. Networking is worth it — and it’s a pretty small world

One of my biggest goals for attending the conference was to meet and mingle with fellow nutritionistas. Mission accomplished! Despite my natural introversion, I went bold with introducing myself to strangers–and often found the person I had just said hello to was a mover and shaker I’d heard of before (hashtag #starstruck). I assembled a dozen business cards from other RDs over the course of the conference and was not shy about putting my own out there, either, like…

Not only was it cool to rub shoulders with some big names in the industry, it was also just great to sit down and chat with like-minded nutrition professionals. We’re not that big a club, so we get pretty excited when we meet.

3. Nutrition science has come a long way — but we still have further to go

Justified or not, nutrition science gets a bad rap for constantly changing. “First they said eggs were bad, then they were good, now they’re bad again! What can you even believe?” goes the common criticism. (As Michael Pollan famously said, “Nutrition science is where surgery was in about 1650–you know, really interesting and promising, but would you want to have them operate on you yet?”) But I felt impressed at the TD Symposium with how cohesive most of the messaging from dietitians actually is.

We know a lot of things for sure: Overconsumption is a problem in this country. Fruits, vegetables, and whole grains should be emphasized, no matter who you are (almost). Fad diets are usually a bad idea. Gluten and dairy are not the enemy. Overall, I think we’re getting a handle on a lot of tricky topics.

I will tell you, though–no joke–I sat in on concurrent sessions that appeared to give conflicting advice about carbohydrates and fats. The first presenter seemed to be saying we should embrace low-carb diets to treat obesity and heart disease. The second said we still need to focus on limiting fat (especially saturated fat). In the presenters’ defense, they both said a lot had to do with the quality of carbs and fats…but still.

4. Nutrition professionals need to be kind, flexible, open-minded, and show our love of food!

Dietitians and NDTRs are competing with a lot of other (sometimes very loud) voices when it comes to giving the public sound, evidence-based nutrition counsel. To stay relevant, we have our work cut out for us. Some of the best advice I heard at the Today’s Dietitian Symposium was about the soft skills side of being a nutrition professional.

Gone are the days of beating people over the head about diet changes. It doesn’t work (and it’s really not fun for anyone). We have to approach clients/patients/friends/readers with kindness, flexibility, and open-mindedness. For eating, one size definitely does NOT fit all. How can we help people to enjoy their food while making positive changes? How can we “liberalize” instead of restrict? I think these are extremely important questions everyone working in nutrition should consider.

Finally, the best approach to food and diet is FUN! I absolutely love the concept emphasized at the conference that dietitians and DTRs need to show people how much we freaking love to eat. (I mean, I hope for me it’s obvious, given the name of this website…) Eating is one of life’s greatest pleasures. It’s our job to help others as a cheerleader and fellow lover of food.

So thanks, Today’s Dietitian 2019 for an informative, interesting conference! Hope I can make it next year in Savannah, GA!

Coconut Chocolate Granola Bars


What would you do if you had a few extra hours to yourself per week?

Someone asked me this recently, and I didn’t have to think very hard before answering: “I’d read more, watch my favorite ’90s movies, probably go shopping for some professional clothes for an upcoming conference, and bake. Definitely bake.”

This weekend, thanks to a much-needed housecleaning service mid-week, I found myself with a bit of extra time on my hands. And, true to my prediction of what I’d do in this situation, I decided I really wanted to bake. But I didn’t want to simply follow a recipe like I normally would.

For me, it’s the creative process that makes cooking (and especially baking) not just fun, but actually therapeutic. Still, because I often have a reason my finished product needs to turn out nice-looking or at least reasonably presentable, I’m usually a recipe-followin’ gal. The trial-and-error nature of free-form baking just isn’t worth the risk if I’m preparing dessert for company or bread for family breakfast. Give me a list of steps someone else has promised will lead to success and I’ll follow like a trusting puppy dog.

Sometimes, though, I get the chance to create my own recipe just for the joy of it. Art for art’s sake, let’s say. My canvas? Today, it was a mixing bowl, a baking pan, and a blend of go-to ingredients. The end result? Granola bars! To me, these DIY noshables are a great option for experimentation. They’re low-risk (’cause, hey, they’re just a snack) and generally forgiving, with their wide-open hodgepodge of various ingredients.

Making these Coconut Chocolate Granola Bars, I had a great time tinkering with the ratios of dry ingredients, binders, and mix-ins–and I’m happy to say they came out just right! These start with a flax egg to make them vegan (just kidding, it’s because I didn’t have any eggs). Then, wholesome additions like oats, whole wheat flour, and honey make their way into the mix, plus sweet treats chocolate chips and coconut. After a 30-minute stint in the oven, these bars emerge chewy and ready for snacking action. Our whole family loved them.

If you’re new to making your own recipes, I say start with granola bars. Or, if you’d like a recipe, start with this one! Tried and tested by yours truly, I can assure you these bars make a delicious homemade alternative to packaged snacks.

 


Print Recipe
Coconut Chocolate Granola Bars
Chewy, chocolatey, and coconut-y, these homemade granola bars are a yummy alternative to the packaged variety.
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
bars
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
bars
Instructions
  1. Prepare the flax egg: In a small bowl, combine 1 Tbsp. flax seed meal and 3 Tbsp. water. Place in the refrigerator to firm up for about 15 minutes.
  2. Preheat oven to 350 degrees and grease a 13 x 9-inch baking dish with cooking spray.
  3. In a large bowl, combine all dry ingredients: oats, flour, coconut, chocolate chips, and salt. Mix in coconut extract, vanilla, honey, almond milk, vegetable oil, and flax egg. Spread in prepared pan, pressing down firmly to smooth.
  4. Bake about 30 minutes. Let cool 10 minutes, then slice into 16 bars. Store covered at room temperature.
Recipe Notes

A Love Letter To Food Original Recipe.

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7 Creative Ways to Use Dried Fruit

When you think of dried fruit, what comes to mind? “Part of a gift basket we always give Grandpa for his birthday”? “A grab-and-go snack for hiking”? “Shriveled excuse for real fruit”?

Historically, I was never too impressed with dried fruit. (Though, one thing it has going for it is that, here in the States, we don’t call it “desiccated fruit” like I’ve seen in the UK. Sounds more like roadkill than a tasty treat.) Part of my issue was that I always believed it to be less nutritious than regular fruit. With the water drawn out of it, I figured, you get none of the digestion-promoting, skin plumping, all-around body-boosting hydration you would from regular fruit.

But come to find out, just because water is removed doesn’t mean all nutrients have left the building. Dried fruit retains (almost all) its antioxidants, micronutrients, and fiber—more, in fact, per weight, than fresh fruit. So, in one sense, dried fruit could be considered more nutritious than fresh.

Still…even though it turns out dried fruit is actually healthy, I never knew what to do with it. Eating it plain always did remind me a bit too much of Grandpa’s annual fruit basket birthday gift, and not in the most appealing way. So when the friendly folks at Bare Snacks reached out to see if I’d like to try a smattering of their dried fruit and veggie products, I was intrigued. Were there more creative ways to use dried fruits and veggies I just hadn’t thought of yet?

The short answer: Yes!

The bountiful sample Bare sent over invited a whole new world of experimentation with dried produce. The last month or so has been a fun process of discovering the many delightful uses of dried strawberries, apples, bananas, coconut, pineapple, and more.

Here are seven creative (and tasty) ways to reap the health benefits of dried fruit:

1. Make a popcorn trail mix.


Call me crazy (it’s okay, my family does anyway) but I sometimes think popcorn could use a little boost. That’s why I so enjoyed adding dried strawberries and bananas—and chocolate chips, obvs—to this tasty popcorn trail mix. The sky’s the limit for what kind of dried fruit you’d like to mix in for a unique movie night snack.

2. Top cereal with it.

What’s the difference between cereal you see in commercials and the cereal that actually comes out of the box? FRUIT, baby.

(Everyone knows Crispix doesn’t come with raspberries, right?)

Add a little luxury to your breakfast bowl by sprinkling it with dried berries. You might even feel like you’re in a classic, overly enthusiastic 80’s cereal commercial.

3. Make a fruity PB-graham cracker snack.

Peanut butter graham crackers are one of my go-tos for an afternoon snack. Adding dried strawberries and apples makes them a bit more interesting (and tangy! and nutritious!).

4. Make granola or oatmeal with it.

For me, breakfast is the toughest meal of the day to include fruits and veggies in. I honestly have to “trick” myself a lot of the time by incorporating them into the package of whatever I’d choose anyway, like a baked oatmeal or bowl of granola. Try using dried apples in place of fresh in this Peanut Butter Apple Baked Oatmeal, or pump up the nutrition in Vanilla Chai Granola by adding dried coconut or mango to the mix.

5. Use it in a yogurt parfait.

Don’t have time to make homemade granola to put in a parfait to start your day? No worries. Simply use dried fruit all by its lonesome. You’ll still get a pleasing crunch mixed in with smooth and creamy yogurt.

6. Put it in cookies.

There’s SO much more to the world of dried fruit in cookies than slipping some Craisins into your Toll House recipe. Jazz up your cookie game (and add some fiber, vitamin C, and vitamin K, among others) with the dried apricots, figs, and cherries in Ina Garten’s nearly all five-star-reviewed Fruitcake Cookies.

Alllllll the jazz hands for jazzed-up cookies.

7. Use it as an ice cream topping.

Don’t worry, I don’t mean ruining perfectly good Oreo ice cream with dried apricots or some such nonsense. I mean enhancing ice cream with a similarly-flavored dried fruit, like adding some dried coconut and pineapple bits to a bowl of piña colada gelato. Instant added fiber and nutrients plus added yummy taste!

What’s YOUR favorite way to eat dried fruit?

5 Best Books About Food and Nutrition

Are you a reader? As a freelance writer, I consider reading part of my job–and, honestly, it may be my favorite aspect of my work. As many a writer will tell you, keeping up your wordsmithing skills is, to a degree, a matter of putting good writing in front of your eyes. Reading other people’s material helps me stay fresh and reminds me what quality looks like. (If only I actually got paid for it!)

In addition to the craft-honing perks that might come with devouring novels and memoirs, I love to read about food and nutrition. It rounds out my knowledge for both my personal and professional purposes. And back when I was first starting out, wondering whether to make nutrition my career, books had an enormous impact upon that decision. In fact, since I didn’t actually know any dietitians at that time, I’d say books had a greater influence on my career choice than any actual humans.

Here’s a look at five books that fueled my desire to become a nutritionist–and which I continue to recommend today. They enlightened me, educated me, and got me asking some tough questions about what it means to eat a healthy diet. I hope you’ll find they do the same for you.

(And maybe, when I get my butt in gear and read a few more current books, I’ll write another post with a few newer additions!)

1. Food Rules by Michael Pollan

Something like ten years ago, when my husband worked for a well-known book publisher, every employee in the company received a copy of Michael Pollan’s Food Rules. I honestly don’t know the exact impetus behind this (I don’t remember ever receiving other books for free), but I’m certainly glad this one came into my life. Simple and straightforward, it offers a what-you-see-is-what-you-get format of 64 dietary principles we could all stand to adhere to. It’s not rocket science. It’s just sound, evidence-based recommendations for how to eat for good health, like “don’t eat anything your great-grandmother wouldn’t recognize as food” or “avoid high fructose corn syrup.” Pollan’s overarching mantra sums it up: “Eat food. Mostly plants. Not too much.”

2. The Cleaner Plate Club by Beth Bader and Ali Benjamin 

Part cookbook and part food exposé, The Cleaner Plate Club explores the world of “kid” foods–and why there really should be no such thing. Food is food is food, and as families, we should (generally) all be eating the same things. In our efforts to get kids to eat, we’ve created a bit of a monster…a greasy, processed, dinosaur-shaped chicken nugget monster. This book offers solutions for getting the entire family’s nutrition back on track.

3. The Omnivore’s Dilemma by Michael Pollan

Another one by Michael Pollan? But he’s not even a nutritionist! Or medical professional! True and true. But while Michael Pollan may be “just” a journalist, his research and writing about food are thorough, spot-on, and extremely thought-provoking. While there’s a lot I could say about this book, which examines various aspects of how food is made, my favorite part comes at the end, when Pollan decides to consume a meal he has sourced entirely himself. This involves hunting his own meat, gardening his own veggies, and even scraping sea salt from ponds on the California coast. It’s an arduous endeavor that may remind you just how precious your food is–and the Herculean efforts it takes to assemble the ingredients on a single plate.

4. What to Eat by Marion Nestle

Need a basic primer on, well, what to eat? What to Eat by NYU professor Marion Nestle is it. Is organic actually healthier? Should you drink soy milk and ditch the dairy? This books serves as a sort of encyclopedia for science-based answers to these common questions.

5. Animal, Vegetable, Miracle by Barbara Kingsolver:

Not unlike Michael Pollan in The Omnivore’s Dilemma, novelist Barbara Kingsolver had a desire to get closer to her food. In this departure from her usual works of fiction, Kingsolver details her family’s move to a farm in Virginia, where they aim to eat only locally (and mostly from their own produce) for an entire year. It’s a fascinating tale that shows the fruits of her family’s teamwork and weaves in plenty of reporting on the state of affairs in the food industry.

So tell me…what’s YOUR favorite book on food and nutrition?