Appetizers are, by far, my favorite thing in the world.

If I invite you over? We’re having lots of appetizers. (I think I’ve only hosted two actual sit-down dinners).

If I offer to bring something over to you? It’s always appetizers.

When I eat out, I always choose appetizers over dessert. And often, I order a bunch of appetizers instead of an entree.

So, you get the point, right? I. love. appetizers.

And this time of year, it seems there’s endless opportunities for appetizers.  Whooooowooo!

But as much as I love spending time in the kitchen, it’s important to have an arsenal of recipes that can be made ahead of time, don’t require cooking and can sit out at room temperature. These are some of my favorites!

 simple & sophisticated appetizers | a nutritionist eats

Links: prosciutto wrapped figs | wine bar nut mix | warm olives with rosemary, garlic & lemon |beet-pickled deviled eggs | smoked salmon with potato chips and lemon crème fraîche | parmesan shards (cut chunks of high-quality parmesan)

What are you making this holiday season? 

curryketchup5final

curry ketchup

Living in LA is great for several reasons. The weather is an obvious one, it’s pretty much always perfect. Annoyingly so, actually. I’m mortified that my midwest self actually uttered, “Ew, the sun is coming out,” the other day. Then there’s the ocean, the mountains, the city, the food…ok, ok. And there’s no shortage of

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quiche11final

leftover stuffing quiche

I’m back for more Thanksgiving chat. But this time around it’s all about leftovers. How do you feel about them? Love them? Too soon to talk about them? Personally, I have a lot more fun with the leftovers than the actual meal. Last year on the Saturday after Thanksgiving, we picked up a whole turkey

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lentil, beet & goat cheese salad | anutritionisteats.com

lentil, beet & goat cheese salad

I’ve been making great little “bento box” lunches lately. It’s worth mentioning that I don’t have a real bento box. It’s a gladware plastic container. But it serves the same purpose and I’m kind of obsessed with these lunches. The biggest portion is reserved for vegetables – usually grape tomatoes, carrots and cucumbers or green

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smoked gouda dip, cheese dip, gouda dip

spicy smoked gouda dip

I recently heard a statistic that Americans eat, on average, 23 pounds of cheese per year. I’m taking full responsibility for the high side of that average. It’s not a fact I’m especially proud of, but I just can’t quit cheese. Or dairy for that matter. You can take the girl out of Wisconsin but

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egg avocado toast, breakfast recipe,

egg, avocado & cheese toast

I just have to share my newest breakfast obsession with you guys. It’s not even really a recipe, per say…but it is oh SO good and you definitely need to make it.  Simple food really is the best, isn’t it? The premise is a simple one, lightly toasted bread (or broiled if I’m at home

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self3

SELF Magazine {postworkout treat}

A few weeks ago, the October issue of SELF Magazine came out. And my name is in it.(!!!!!!!!!) The October weekender section (page 44) is all about fit motivation and I created a treat – perfect for postworkout snacking! It is a great little healthy treat to have around. Here is the exact recipe if

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