Street Smart Nutrition

09/03/2024

🎉 Celebrating 10 years! 🎉

I keep Facebook around for the reminders and this weekend it let me know it’s been an entire DECADE since I passed the RD exam. What a ride, with a “let’s shake things up/burn it down and try something new” phase coming every few years.

It’s time for the next chapter to start, so what’s it gonna be? Big announcement next week, I can’t wait to tell you all about it!

08/19/2024

[insert broken record** emoji]

**it’s me. I’m the broken record. Save and share because these will always be the talking points if anyone needs an explanation about why I use MSG in *my* recipes

08/14/2024

Truly did not realize this would be so helpful over on Threads so imma help you out 😆 now it’s your turn, don’t forget!

08/13/2024

My pre-order is here! Congrats to , it’s book day for “Live Nourished” and I couldn’t wait to add a copy to my shelf!

I also can’t wait to recommend Shana’s book far and wide — I’ve only just started to skim the chapters and can tell, this is the encouraging, inclusive explainer you need if you’ve ever been confused by Intuitive Eating, Health At Every Size (HAES), or body acceptance/body positivity. If you haven’t already, grab a copy for yourself or to gift to someone who’s ready to reframe their relationship with food AND connect the dots between diet culture and health elitism, racism, cultural erase, and other systems of oppression

10/10 highly recommend!

08/08/2024

A moment of appreciation for farm workers, grocery stores, and advances in modern agriculture. As I already said on Threads, the good news is that if we were gardening to feed ourselves we would simply starve 😅

But seriously, one of the things I was most excited for post-vacation was checking up on the garden. Tomatoes are still thriving, peppers are a little stunted but edible, and the carrots are really pathetic. Pulling these out of the dirt was so anti-climactic 🤣

Which really puts it into perspective for me that home gardening can be a great hobby or fun way to experiment with growing your own food…but may not be a solution or option for everyone. I really don’t agree with the idea that the way to sustainably nourish ourselves (now and in the future) is to expect everyone to grow, harvest, and process their own food. There’s a place for farms of all sizes, diversity in retailers and markets, and opportunities for tech and other innovations to help us feed more people with less impact on the planet.

I’ve been doing a lot of reading around these topics lately and maybe I’ll share more soon. For now, I hope you enjoy a laugh or two at these sad, sad carrots. Feel free to drop a recipe suggestion for carrot greens in the comments. Clearly we have plenty of those 😆

07/17/2024

Big garden day! 🍅 I just finished a great convo with .the.rd for and one of the first things she asked me was, what’s energizing you this week?

I said my little (and now also big) tomatoes and peppers! I stuck them in the ground this spring thinking, alright let’s just see what happens. And now my emotional well-being is tied up in whether or not the squirrels have been stealing any 😆 it’s not an exaggeration to say it’s a highlight of my day to go out there and check on the plants.

Shoutout to for telling me I could harvest before they’re fully ripe because I trusted the process and now look what we got! Maybe that’s symbolic of trusting the process for everything else too…

07/16/2024

Hi 👋🏼 I did a thing a started a new newsletter and I’m calling it “Extra Umami”

Because what else would I name it 💁🏻‍♀️ first post going out at 3 pm CST today, which is (unsurprisingly) heavy on the MSG theme. But I’ll be writing a lot more over on Substack, or trying to, so come hang out with me there!

06/28/2024

Are you a fan of BBQ? At the risk of sparking a friendly debate over which state or region does it best, my Pulled Pork Bowls use a Kansas City-style sauce, layered over crispy sweet potato fries, creamy coleslaw, and tender pulled pork. It's topped with some quick pickled red onions (although you can use any pickle of your choice) for a simple semi-homemade meal that's full of flavor.

We outsource the low & slow cooking to our favorite local BBQ spots (Slap's or Joe's or Q39 depending on our mood) and order extra pulled pork by the pound for leftovers later.

Get the juicy details in my latest recipe post and try these out this weekend, and sign up for my email list while you're there. You'll get new recipes in your inbox every week so you never miss out on fearlessly nourishing meals!

These BBQ Pulled Pork Bowls are so easy to throw together! Use leftover pulled pork or takeout from your favorite BBQ joint to save time

06/12/2024

Summer vibes are in full swing, and what better way to elevate your dishes than with sweet and tangy Quick Pickled Red Onions?!

This easy recipe takes just 5 ingredients and 10 minutes, but there are so many ways to customize it. Get creative with your burgers, salads, bowls, and more! These pickled onions will instantly add a burst of flavor. Head over to the blog to get the full recipe + meal inspiration!

​This quick pickled red onions recipe takes just ten minutes and five ingredients. Learn how to make pickled onions with this no-cook method

05/24/2024

Happy ! If you've ever been curious about Korean American cooking, my newest post is for you! I created a list of what I think are the top 10 essential Korean ingredients to get started.

These pantry staples are versatile, approachable, and flavorful. And as a proud Korean American dietitian, food blogger, and nutrition communicator, they're the ones I reach for and reference most often. Plus, I share plenty of recipes and resources to inspire you in the kitchen. Cheers to more fearlessly nourishing, deliciously seasoned, Korean-inspired meals!

Stock up on these 10 essential Korean ingredients to be able to cook a wide variety of Korean recipes and dishes at home, with ease!