cucumber & dill goat cheese

Cucumber & Dill Goat Cheese | A Nutritionist Eats

Since moving to LA, we’ve become house/dog-sitting extrordinares. Meaning not much more than, we (mainly Richie) are good at taking care of a cute dog named Ruby.

So when my cousins head out of town, we move into their house. We love it because 1) grill 2) back yard 3) GRILL! And even though I always say we aren’t “dog people” we do love having a pet for a month or two out of the year. My cousins love food as much as I do, and it was in their kitchen where I got totally hooked on maldon sea salt. So much so that I refuse to use anything else. Most recently, it’s where I discovered a cucumber & dill goat cheese. Because last time we were there, we had special instructions to “eat the goat cheese!”

You don’t need to tell me to eat goat cheese twice…

Cucumber & Dill Goat Cheese | A Nutritionist Eats

It was a delicious and ultra-fresh goat cheese (from the farmer’s market) specked with cucumber and dill. We loved it. So naturally, I re-created it shortly thereafter.

Cucumber & Dill Goat Cheese | A Nutritionist Eats

While I could never choose my favorite cheese, goat cheese ranks with the best of them and I love this version. It’s fresh and totally perfect for summer.

The wonderful thing about this cheese is that it is good on just about everything. It’s reminiscent of the classic cucumber and dill creamy salad and the possibilities are endless. Bagels, pita chips or crackers – it’s all good. If you want to be especially virtuous, spread on cucumber slices!

Cucumber & Dill Goat Cheese | A Nutritionist Eats

Let’s eat cheese!

nutrition facts: 139 calories, 12 grams of fat, 7 grams of protein, 2 grams of carbohydrates, 0 grams of fiber

P.S. What kind of recipes you would like to see here (healthy or a particular type of diet, kid-friendly, gourmet, quick dinners, 5-ingredients or less, etc.) I’d love for you to add your input!

Cucumber & Dill Goat Cheese

by Emily Dingmann

Prep Time: 10 minutes

Keywords: appetizer snack gluten-free low-carb spring summer

Ingredients (2 cups, 8 servings)

  • 11 oz goat cheese (give or take, it will work out fine with 9-12 oz)
  • 1/2 english cucumber or regular cucumber (peeled and seeds removed)
  • 1/4 cup chopped, fresh dill
  • 1/4 cup chopped green onion
  • 2 Tbsp olive oil
  • salt & pepper

Instructions

Remove cheese from fridge and let come to room temperature.

Grate cucumber with cheese grater and then squeeze all of the water out of it. Use a paper towel to remove as much water as you can.

Combine all ingredients and season with salt and pepper to taste.

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4th of july inspiration

Um, can someone please explain what has happened to June?! I do NOT understand how the 4th of July is next week.

It’s quite disturbing, especially because we haven’t done anything on our summer to-do list. (And I mean that we haven’t even made the list yet.) I do know that we want to spend some time at the beach, see a few outdoor shows but beyond the food + drink below, I have no idea!

At least this is a good place to start…

4th of July Inspiration | A Nutritionist Eats

Sip: Berry Kombucha Sangria. I haven’t made sangria yet this summer, but this version is at the top of my list. Recipe and image via Edible Perspective.

4th of July Inspiration | A Nutritionist Eats

Spread: You can tell me that there is a food better than grilled bread, but I won’t believe you. This Bruschetta Bar idea is genius and totally my type of meal: wine + bread + cheese. Oh, and it’s beautiful. Recipe via What’s Gaby Cooking, photo via Matt Armendariz.

4th of July Inspiration | A Nutritionist Eats

Simple: Grilled Watermelon and Feta Stacked Salad is the perfect example of a simple – yet delicious – salad that combines sweet and salty over bitter greens. Recipe via Cooking for Keeps.

4th of July Inspiration | A Nutritionist Eats

Splurge: Adding bacon to hot dogs is a splurge in my book. These BLT Hot Dogs are topped with bacon, tomatoes and lettuce dressed with a caraway-pickle mayo. (Please tell me hot dogs are on your menu next week!) Recipe and image via Food & Wine.

Blue Cheese & Olive Pasta Salad | A Nutritionist Eats

Side: 4th of July = Summer and Summer = Pasta Salad. This Blue Cheese & Olive version is a staple in my family and great because you can make it a day ahead of time. And that = more time for fun and sun!

4th of July Inspiration | A Nutritionist Eats

Sweet: All these Red Velvet Cupcakes need is a few blue sprinkles and they’ll be red, white, blue and delicious! Recipe and image via Satisfy My Sweet Tooth.

What are you making? (Link below!)

mexican street corn crostini

Mexican Street Corn Crostini | A Nutritionist Eats

This crostini?

Locura. (That’s insanity en español.)

But let’s start with a story first.

Mexican Street Corn Crostini | A Nutritionist Eats

My family is in Sayulita, Mexico and we’re on our way home after a cooking class. We pass by a street corn vendor. Mexican Street Corn is that one food that I just can’t seem to find here in LA, but I so desperately want. I stopped in my tracks, stared at the grilled corn and was ultimately convinced that it was a bad idea. (Only because I couldn’t even fit a few corn kernels into my stomach.)

The simple solution was to find out what time she would be there the following day so we could go back and I could get my street corn fix.

But it wasn’t that simple. Because when I went back the next day for an afternoon snack, she was no where in sight. I was a little depressed and did what any older sister would do – blame the miscommunication on my brother’s español. The life lesson learned from this? Never, under any circumstance, pass by a street corn vendor.

Mexican Street Corn Crostini | A Nutritionist Eats

But we were in Mexico. On vacation. Eating well. No time (or reason?!) for feeling blue.

So I fully enjoyed the remainder of my vacation and then once back at home, I made the next best thing.

Traditionally, Mexican Street Corn (or Elotes) is sweet corn that is grilled until charred and then slathered with an addicting combination of cojita cheese, crema, mayonnaise, garlic and chili powder. I hope you’re drooling…I am. It’s important to note that the cojita and crema aren’t mandatory – feel free to replace them with feta cheese and sour cream if they aren’t convenient for you.

Mexican Street Corn Crostini | A Nutritionist Eats

Sadly, we don’t have a grill, so grilling ears of corn isn’t always an option, but the only thing better than grilled corn slathered with “addicting slather” is grilled (or roasted!) corn and “addicting slather” on top of bread. If you like mexican street corn – or even regular, old sweet corn – you’ll love this crostini.

Serve it with grilled flank steak and a salad, it’s quite satisfying!

Mexican Street Corn Crostini

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake appetizer bread side snack vegetarian Mexican

Ingredients (8 servings)

  • 1/2 cup mayonnaise
  • 1/2 cup light sour cream
  • juice from 1 lime
  • 2 cups frozen corn kernels (fire roasted if possible)
  • 3 cloves garlic, minced
  • 1 loaf of multigrain bread, sliced
  • 4 oz cojita cheese (about 1 cup crumbled)
  • garnish: chopped cilantro, chili powder
  • If grilling corn yourself, grill and use 2 cups of kernels cut off the cob

Instructions

Pre-heat oven to 350 degrees.

Heat olive oil in pan and add garlic and corn. Saute for about 5-7 minutes.

Remove from heat, squeeze half of lime over corn mixture and set aside.

Whisk together mayonnaise, sour cream and remaining lime juice. Set aside.

Bake or grill bread for 10 minutes, flipping and baking for another 5-10 minutes, until golden brown.

Layer mayonnaise mixture on bread and top with corn, cojita cheese, cilantro and cayenne pepper.

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lemon feta dip

Lemon Feta Dip | A Nutritionist Eats

If we have met in real life, there is about a 95% chance that we’ve eaten cheese together.

If we have never met in real life, there is about a 95% chance that if we were to meet, we would eat cheese together.

Why? Because it’s kind of my thing. Friends know that if they come over, they can always count on a good cheese plate.

Family knows that at a get-together, you can find me at the cheese plate.

Lemon Feta Dip | A Nutritionist Eats

I think it’s in my blood. I was born and raised in Wisconsin, fondly known as America’s Dairyland, and I grew up drinking milk, eating yogurt and snacking on cheese and crackers on a daily basis. Oh, and playing on dairy farms. Just like my mom, it would be a bad day if my fridge had less than three varieties of cheese at any given time. (And parmesan doesn’t count, that is a staple food, not an “eating” cheese.)

It’s why there is no shortage of cheese talk on this site. And I promise that I’ll never go dairy-free on you. You can count on that. (I do love some almond or coconut milk, but when it comes to half & half, yogurt and cheese, it’s real dairy all the way.)

Lemon Feta Dip | A Nutritionist Eats

This lemon feta dip is a variation on one of my favorites, Roasted Red Pepper Feta Dip. It’s made in a similar way, but with a totally different flavor profile. While the roasted red peppers mellow out the feta in the Roasted Red Pepper Feta Dip, the lemon brings out the pungent feta flavor in this version. It’s quite tasty.

In addition to the flavorsome feta and lemon, garlic and red pepper flakes give the dip a nice bite. The chives are totally optional, but give it nice color and fresh flavor, so I recommend them.

Serve this Lemon Feta Dip with pita chips and some kalamata olives or add it to your favorite sandwich.

Lemon Feta Dip

by Emily Dingmann

Prep Time: 10 minutes

Keywords: blender appetizer sandwich snack gluten-free vegetarian cheese Greek spring summer fall

Ingredients (about 2 cups)

  • 8 oz reduced-fat cream cheese
  • 8 oz block of feta cheese
  • 2 cloves garlic, minced
  • 4 Tbsp olive oil
  • 1/2 lemon
  • 1/2 tsp red pepper flakes
  • garnish: minced chives, red pepper flakes, olive oil

Instructions

Heat 2 Tbsp of olive oil over low heat in a small pan. Add minced garlic and heat until garlic starts to sizzle, about 2 minutes. (Careful not to burn the garlic!)

Remove from heat and add red pepper flakes to oil.

In a processor, pulse together cream cheese and feta cheese.

Add the remaining 2 Tbsp olive oil, juice and zest from lemon and garlic oil to processor and pulse again until combined.

Spread onto a plate or bowl and top with garnishes if desired.

Serve with pita crackers and kalamata olives.

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