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Integrated Nutrition Communications & Food Marketing | Brands include HealthyAperture.com, TheRecipeReDux.com & TheProfessionalPalate.com

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Regan Jones RD

Regan Jones RD

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309 comments posted · 0 followers · following 0

1 day ago @ http://www.theprofessi... - The Professional Palat... · 0 replies · +1 points

Oh good! Thanks for letting me know.

4 days ago @ http://www.theprofessi... - The Professional Palat... · 0 replies · +1 points

the hot sauce makes it for me. that and a cold beer ;-)

4 days ago @ http://www.theprofessi... - The Professional Palat... · 0 replies · +1 points

I've learned so much from this ReDux about how important the brand of sardines you choose is... I'll get you can find one that's a milder choice. Hope you enjoy!

4 days ago @ http://www.theprofessi... - The Professional Palat... · 0 replies · +1 points

Ha, yes! The hot sauce is clearly optional for the younger palate ;-)

4 days ago @ http://www.theprofessi... - The Professional Palat... · 0 replies · +1 points

Thanks JeJe!

4 days ago @ http://www.theprofessi... - The Professional Palat... · 0 replies · +1 points

Emma, thanks so much for the kind feedback. It's a work in progress, but one I enjoy!

Can't wait to try the grain bread + parsley option. That sounds delish!

5 days ago @ http://www.theprofessi... - The Professional Palat... · 0 replies · +1 points

I thought of my gluten free friends when I made these. The chopped pistachios worked really well, so don't worry about the panko. The ones shown are with pistachios... I just tried 'em out with panko to see if they would work. Both were equally tasty ;-)

Btw: I love that I now know your Dad was a rocket scientist ;-)

8 weeks ago @ A Slice of Nutrition - Maple Butternut Squash... · 0 replies · +1 points

Love this recipe makeover.... sneaking in good nutrition + great taste = always a winner.

9 weeks ago @ http://www.theprofessi... - The Professional Palat... · 0 replies · +1 points

Honestly, I'm not sure Vivian. I think your best bet would be to follow the same instructions in terms of time/temp, but if you bake without the Dutch oven, place a pan of hot, steaming water on the bottom rack... that way there's plenty of steam in the oven (to simulate the covered Dutch oven.) Let me know how it goes!

10 weeks ago @ http://www.theprofessi... - The Professional Palat... · 0 replies · +1 points

Thanks for sharing. Even more reason that I'm glad I didn't reprint here ;-)
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