mollettes

Mollettes | A Nutritionist Eats

So apparently I’ve been living under a rock. I’ve never heard of – or seen – mollettes on a menu. Ever!

Which is slightly disturbing considering the number of menus I look at. (I also edit them and tell Richie how I would change/improve them every single time. He loves* it. *loves = is annoyed by)

Mollettes | A Nutritionist Eats

But when we were in Sayulita, Mexico I came across mollettes on a menu at a French-ish cafe – of all places – and while everyone else ordered delicious-sounding egg sandwiches on croissants, I confidently ordered mollettes or as I called them, mo-lets. I blame the butchered pronunciation on the LA Spanglish radio station. Oops.

Both the egg sandwiches and mollettes (said with correct pronunciation) were majorly delicious.

Mollettes | A Nutritionist Eats

Let’s get back to the mollettes. They are pretty basic but not to be underestimated. A baguette or other crusty bread (though I’ll advise against sourdough) is topped with refried beans and cheese, all broiled together until nice and toasty and garnished with a healthy serving of pico de gallo and pickled jalapeño slices if you like some spice. The pico de gallo cannot be skipped, it adds major freshness and flavor.

It’s pretty much my new favorite non-recipe meal and it’s totally budget-friendly which rarely happens in my world, so I go with it when I can. Make it next time you need a meal in minutes!

nutrition facts: 447 calories, 11 grams of fat, 21 grams of protein, 66 g carbohydrates, 9 g fiber

*huge thanks to Karla at Foodologie for filling me in on the correct spelling!

Mollettes

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: bake appetizer bread breakfast sandwich snack high fiber vegetarian beans Mexican

 

Ingredients (4 servings)

  • 1 12 oz french baguette (not sourdough!)
  • 1 15 oz can of refried beans
  • 1 cup shredded pepper jack cheese
  • salsa and jalapeno slices for serving

Instructions

Slice the baguette in half, lengthwise.

Cut in four pieces.

Scoop out some of the bread if desired.

Spread beans on bread and sprinkle with shredded cheese.

Broil until cheese is golden brown, about 5 minutes. (Watch carefully!)

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lately i’ve been…xvii

photo 1

attending the Torrey Pines Golf Tournament in San Diego.

reading: Americanah – so good! Then I have no less than a million books already downloaded to read next. By the way, have you used AmazonSmile? You can designate your favorite charity and then 0.5% of your purchase will be donated to the charity of your choice. (I obviously chose MAZON!)

alma restaurant

celebrating Valentine’s Day early at Alma, the 2013 Best New Restaurant by Bon Appétit. (Shown above: homemade english muffin + buratta + uni + caviar) 

house of cards. still obsessed.

making these amazing almond flour muffins from elana’s pantry. I eat them in the morning with my smoothie/juice!

Lately I've Been... | A Nutritionist Eats

spending a glorious week in Mexico. Lazy, beach vacations are the best, especially when they involve family. (post coming soon on Sayulita!)

Lately I've Been... | A Nutritionist Eats

making fresh ceviche in Mexico. I worried a few times about the fish not being kept cold enough, the little friend who was stabbing the fish with a stick, and keeping it in the fridge for a day. But my brother quickly shut me down, reminding me that I’ve never had fish that fresh. Ok then.

not attending Expo West this year. It’s the first year in seven that I haven’t attended and I’m kind of depressed about it/I feel really out of the loop.

starting to kind of run again. By kind of I mean, walking for a while and running for a while. I don’t hate it.

Lately I've Been... | A Nutritionist Eats

still eating my favorite lunch on a weekly basis: qrunch burger + goat cheese + avocado + some turkey slices with more avocado + carrots. It’s satisfying, delicious and requires NO prep.

using four elements golden crown botanical elixir – for mature skin. Because as you know, I’m freaking out about wrinkles. I’ve also started getting serious about using products that are as natural as possible. This line is as good as it gets and I love supporting businesses that I know and believe in (everything is made in my home town).

testing out a ton of new recipes (a lot of them were inspired by our Mexico trip and many will be coming soon!).  

What have you been up to lately?

ranch house salad smoothie

Ranch House Salad Smoothie | A Nutritionist Eats

I know. The title is kind of scary. But also soooooo intriguing!

I’ll be the first to say that the words ‘ranch house salad smoothie’ give reason for pause. But if you’re getting sick of salads at lunch and love the convenience of smoothies, you’ve got to give this savory smoothie a try.

Ranch House Salad Smoothie | A Nutritionist Eats

The first time I made this salad smoothie we had a friend over and after the first sip we all looked at each other with confused faces. But then we took another sip. And then another. We all decided that in a weird way, we liked it. It honestly tastes like a salad with ranch dressing. Which is always good in my opinion. :)

Health-wise, it’s a great way to eat a variety of vegetables all packaged up with some high-protein greek yogurt and healthy-fat avocado. I’d pair it with some deli turkey or a slice of toast with a slice of melted goat cheese for a perfect lunch.

Ranch House Salad Smoothie | A Nutritionist Eats

I can’t take credit for this salad smoothie idea though, I found the recipe in a book called, Green Smoothie Cleanse: Detox, Lose Weight and Restore Your Health with the World’s Most Powerful Superfoods by Lisa Sussman. I was sent the book to review and while I have no intention of going on a smoothie “cleanse” I love that this book is full of smoothie ideas and inspiration. Check it out if you’re getting sick of your standard smoothies, the recipes won’t disappoint.

nutrition facts: 456 calories, 24 grams of fat, 27 grams of protein, 42 g carbohydrates, 12 g fiber

Ranch House Salad Smoothie

by Green Smoothie Cleanse

Prep Time: 10 minutes

Keywords: blender salad gluten-free high protein low-carb vegetarian

 

Ingredients (16 oz (1 serving))

  • 1 cup water
  • 1/4 avocado
  • 1 cup romaine lettuce
  • 1 cup spinach
  • 2 carrots
  • 1/2 onion (I used less)
  • 1 tomato
  • 1 cup greek yogurt
  • 1 garlic clove
  • 1 teaspoon chives
  • 1 teaspoon dill
  • dash of salt & pepper

Instructions

Blend until smooth.

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Totally freaked out or slightly intrigued?  

daily eats: 2.19.14

Hi All! How was Valentine’s Day? We spent the evening drinking my favorite wine (Evolution) and celebrating a birthday at a bar called Mickey’s in our neighborhood. Lots of fun and lots of boys in underwear. :)  It was also a great weekend (aren’t all three day weekends?) – we saw Gravity (I hated it!), hung out with friends, went for a hike and ate a lot. Oh, and started watching House of Cards…or I should really say, binge-watched House of Cards. Do you watch it? We’re obsessed.

workout: 45-ish minute run/walk at the gym (about 3.5 miles total)

beverage 1: green juice: romaine + cucumber + parsley + lemon + wheat grass + pineapple

how this nutritionist really eats | A Nutritionist Eats

beverage 2: coffee + 1/2 & 1/2

breakfast: bagel + cream cheese during a work meeting

Nutritionists never “recommend” eating bagels for breakfast – they are high in calories, not very filling, and studies always show you eat more than if you were to eat eggs in the morning – BUT you know what? I love them. If I try to avoid them, I’ll think about bagels all day so I eat the bagel, enjoy it and not give it another thought. Could I be skinnier (or stronger – which seems to be the latest word) if I stopped eating bagels and cupcakes and cheese? Probably. Would I be happier? No.

My definition of eating perfectly isn’t about eating “100% clean” or “whole30 approved” or  “low-carb.” It’s about eating a balance of good (for you) food and good (for your soul) food.

lunch: egg salad (2 eggs + mayonnaise + onion) with a big salad (greens + cucumber + cilantro dressing). Loved this ultra-simple egg salad.

how this nutritionist really eats | A Nutritionist Eats

snack: brown rice crackers + cheese stick + a few fried peanuts

how this nutritionist really eats | A Nutritionist Eats

dinner: parmesan crusted chicken breast + asparagus was on the menu. Then there was a last-minute invite to visit Top Round and we never say no to a dinner date. Revised dinner was a roast beef sandwich with provel cheese, horseradish cream, roasted mushrooms on a sesame bun + curly fries + a few bites of custard. It was delicious.

photo (86)

approximate nutrition stats: 1,940 calories, 96 grams fat (44%), 191 grams carbohydrates (39%), 16 grams fiber, 27 grams sugar, 83 grams protein (17%)

thoughts: The calories weren’t as high as I would have thought – a pleasant surprise! Fiber and protein are lower than I usually like, but today was heavy on the good (for your soul) food and that’s ok.