tomato, corn & basil quesadilla {guest post}

Hi Guys! I’m currently in the middle of moving our entire life across the country so Lindsay (Pinch of Yum) is here for the day! 

I made the small mistake of looking at the pictures and write-up that Lindsay sent me for this guest post as I was in the middle of packing up our apartment and we had absolutely no food left. Ok, exaggeration, we did have food left, but pretzels lose some of their appeal after looking at these quesadillas. Right?

Thanks so much to Lindsay for helping me out during a very crazy part of life. Lindsay is Twin Cities blogger/teacher/amazing photographer who is always coming up with my kind of recipes. I can only hope that someday my pictures are as good as hers!

Hello friends!  I’m Lindsay from Pinch of Yum.

When Emily (the smart and healthy-conscious nutritionist) asked me to do a guest post, I panicked.

Nutritionist?  Post?

Time to get healthy.

But then something weird happened during my favorite part of the day: snacktime.  I wasn’t even trying to come up with a healthy recipe, and it just showed up on its own.

During a moment of extreme hunger, and an attempt to use up the last of the tomatoes from my neighbors garden – which were gifted, not stolen, although I had been eyeing them – these little Tomato Corn and Basil Quesadillas were born.

Talk about a perfectly fresh and filling snack!

And then I remembered that, actually, I kind of like to eat healthy snacks.

Especially healthy snacks with melted cheese.

Oh, yes.

Tomato Corn and Basil Quesadillas (makes 1 quesadilla)

  • 1 whole tomato, chopped
  • 1/3 cup corn
  • 4 leaves fresh basil, cut into ribbons
  • 2 tortillas
  • 1/3 cup shredded mozzarella cheese
  • hummus, optional
  • salt and pepper
  1. Put the chopped tomatoes in a strainer and mix with the corn.  Add salt and allow juices to drip out for a few minutes.  Press on the mixture to make sure most of the moisture gets out.  Add ¼ cup cheese to the mixture and stir.
  2. Preheat a skillet or a Panini press to medium-high heat.
  3. Spread a tortilla with hummus (optional) and top with the tomato mixture.  Top with the remaining cheese and basil leaves, and place the other tortilla on top.  Grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled.  For a more crispy outside, add a little butter or olive oil to the pan before grilling.
  4. Let cool for a few minutes, then cut into wedges and serve!
Thanks so much Lindsay! 




the things I can’t live without


Sriracha. I actually think I’m addicted to it. I put it on and in everything I possibly can, what can I say, I guess I enjoy a mouth on fire. Seriously, sometimes I can’t be bothered to go to the mall. I think it is annoying!


Kale. Wow, probably my favorite vegetable of all time. I never get sick of it and have started begging my Dad to plant dinasour kale in his garden next year. (Dinasour kale is my FAVORITE variety)


Social Media/Internet. When I was in college (we were MSN chatting then) and even after, I had no idea that I’d turn into the social media/internet/blogging/computer nerd that I am today. Sometimes life takes interesting turns. :)

Husband. That kind of goes without saying and I love saying that word. <3


Sunshine. Hence the move to LA, no more “I refuse to go outside because it is negative fifteen degrees” winters. Now that is refreshing!

 What are the things you currently can’t live without? 


review: lollihop snacks

Lollihop recently sent me a box full of goodies. Not familiar with Lollihop?

I love the concept. Basically, you can sign up to get a box full of goodies (8 to be exact) every month and they have different nutritional focuses. This month focused on Fiber, Protein and Vitamin C complete with a description of each and why we need them. Nutrition + Snacks = This Nutritionists Dream. :)

Want to try Lollihop yourself?

They have offered to send one reader a snack box full of goodies!

Ways to Enter: 

  • tweet about the giveaway, using @lollihop
  • like them on facebook 
  • let me know you did one or both of those things (in separate comments if you wish to increase your chances of winning)
You can also order Lollihop online and use this code: Emily-anutritionisteats (affiliate link)
I’ll choose a winner on Wednesday 9.28.11 at 6 pm. Good Luck!
Edited to Add: Congratulations Jill in Chicago, you are the winner! Please email me your mailing address:

pesto chicken salad

Chicken salad seems like one of those classic foods. Everyone has their own version, their own family recipe and their own specific proportions of what goes into it. I didn’t really grow up eating chicken salad so I’m not really partial to a certain ingredient or ingredients. I did have a lot of chicken in my freezer that needed to be used so I was searching on Foodily for what I could do with it. They presented me with this recipe from Real Simple. It was just the chicken salad I was looking for.

You see, I received about 4 pounds of Just Bare chicken breasts and tenders last week and I had precisely a week and a half to eat them up before we start the trek to CaliforniaJust Bare Chickens are fed natural feed and they are cage-free. You can also plug in a code on their website to find out what farm you chicken came from – mine was from a farm in Little Falls, MN. 

The chicken salad is great served over greens for a lunch or a light dinner but is also fantastic stuffed between ciabatta bread, and scooped with crackers for an easy snack.

Pesto Chicken Salad

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 2-3 servings

Recipe from Real Simple


  • 1 pound chicken breast or tenders
  • 1/2 cup mayonaise
  • 1/3 cup prepared pesto
  • salt & pepper


  1. Cook chicken as desired. I poached mine in white wine, water and seasonings.
  2. Let chicken cool and shred.
  3. Combine chicken, mayonaise and pesto.
  4. Season with salt and pepper to taste.
  5. Serve over greens, on bread or with crackers.

What goes into your chicken salad recipe?