Quarantine Cuisine from Amy Rosenfeld @ NWH

Quarantine Cuisine from Amy Rosenfeld @ NWH: By now you should all know Amy Rosenfeld, Registered Dietitian at Northern Westchester Hospital’s Center for Healthy Living at Chappaqua Crossing. We’ve interviewed her, she has contributed articles, we’ve covered her weight loss classes and Whole Foods grocery  tours. And now she sent us these three Quarantine Cuisine recipes for Sheet Pan Pancakes, Edamame Fried Rice and Cookie Dough Bites to share with you. While you’re waiting for happier times – bake!

If you’re a foodie like me, you likely love the entire experience of cooking a meal – gathering the ingredients you need from the grocery store, putting on some music, and getting to work in the kitchen. Lately, though, it’s been a little challenging – you may not be able to find certain things at the grocery store.

Now, cooking a meal is much like putting together a puzzle – you have to get creative.

As a registered dietitian, I am determined to find the silver lining in all of this. Trapped in the house with LOTS of time to cook, I’m enjoying letting a stew simmer on the stovetop and fill the house with warmth, baking trays of homemade treats with my little ones, and cooking up a hot breakfast every morning for my family.

Here are some creative and healthy recipes I’ve been testing out on my family (they totally approve BTW!) with ingredients that you likely already have in your cabinet, freezer or fridge.

Sheet Pan Pancakes (Serves 12)

When everyone wants pancakes, but you don’t have time to stand at the griddle

I made this recipe when my four-year-old son was begging for pancakes and I had twenty minutes before a conference call.

Dump all the batter onto a tray, bake, and serve!

Ingredients:
– 1.5 cups of whole wheat flour
– 1/2 cup of all-purpose flour
– 1/3 cup of confectioners’ sugar
– 2/3 cup cornstarch
– 4 tsp baking powder
– 1/2 tsp of salt
– 3 Tbsp of ground flax seed
– 3 Tbsp of hemp seed
– 2 tsp of ground cinnamon
– 2 large eggs
– 1 ½ cup of milk (dairy or non-dairy)
– 6 oz of plain Greek yogurt (low-fat)
– 1 1/2 tsp of vanilla
– 5 Tbsp of canola oil, divided
Toppings of choice: frozen berries, mini dark chocolate chips, thinly sliced banana, granola, slivered nuts, shredded coconut

Directions

1. Preheat the oven to 425 degrees.
2. Mix together dry ingredients (flours, sugar, cornstarch, baking powder, salt, ground seeds, and ground cinnamon). Set aside.
3. In a large bowl, beat together the eggs, milk, vanilla, 4 Tbsp of oil, and yogurt.
4. Add the dry ingredients to the wet and mix until blended (do not overmix).
5. Pour the batter onto a well-greased half sheet pan lined with parchment paper (18 inches by 13 inches). Top with desired toppings evenly.
6. Bake for 7 minutes
7. Remove from oven and brush with 1 Tbsp of canola oil. Put the pancakes under the broiler for 1-2 minutes until they are golden brown on top. Remove from oven and serve warm.

Nutritional Facts: 215 calories, 8 g total fat, 1 g saturated fat, 119 mg sodium, 30 g carbs, 3 g fiber, 7 g sugar, 5 g protein

Edamame Fried Rice (serves 6)

A simple but nutrient-rich meal that can be ready in 20 minutes. No chopping required!

Ingredients:
– 3 eggs
– 4 Tbsp canola, sesame, or peanut oil, divided
– 2 cups of brown rice, cooked
– 1 cup of quinoa, cooked
– 4 Tbsp of low sodium soy sauce
– 1 tsp of fresh ginger, grated (if you have)
– 1 bag of frozen vegetables (whatever you have on hand – I used some frozen broccoli and frozen green beans)
– 2 cups of frozen edamame beans
– 1 cup of diced canned pineapple

Directions

1. In a large sauté pan, heat 2 Tbsp of oil to medium-high heat.
2. Scramble the eggs and cook until cooked through.
3. Add remaining oil, brown rice, and quinoa and cook for 2 minutes, stirring constantly.
4. Add soy sauce and ginger, and mix well.
5. Add frozen vegetables, edamame, and pineapple and sauté, stirring well. Cook for 15 minutes and enjoy!

Nutrition Facts: 382 calories, 13.4 g fat, 2.4 g sat fat, 537 mg sodium, 45 g carbohydrates, 18 g fiber, 13 g sugar, 13 g protein

Cookie Dough Bites (serves 12)

Who says cookie dough can’t be part of a balanced diet?

This is a great healthy snack if you are looking for something filling in between meals that won’t leave you missing the chips or cookies.

Ingredients:
– 1 cup of old fashion oats (ground in a food processor)
– 1/2 cup of old fashion oats, whole
– 2/3 cup of nut butter (peanut, almond, or sunflower seed)
– 1/2 cup of honey
– 1/2 cup of shredded coconut
– 1/2 cup of mini dark chocolate chips or dried fruit (raisins, blueberries, cranberries, etc)
– Optional (but super healthy!) – 1 Tbsp of chia seeds, 1 Tbsp ground flaxseed, 1 Tbsp hemp seed

Directions

1. Mix all ingredients together until well combined, forming a thick dough
2. Line a baking sheet with wax or parchment paper.
3. In your hands, put about 1.5 tbsp or one large spoonful of dough. Role in between your hands to form a tight ball. Place on the baking sheet.
4. Chill in the refrigerator for 30 minutes. Store in an airtight container in the fridge and enjoy 1-2 bites for a snack or breakfast!

Nutrition Facts: 1 ball per serving. 174 calories, 10.5 g fat, 2.8 g saturated fat, 68 mg sodium, 16 g carbohydrates, 4 g fiber, 5 g sugar, 8 g protein

I hope that these recipes bring you comfort, nourishment, and less stress during this challenging time. – Amy Rosenfeld, Registered Dietitian at Northern Westchester Hospital’s Center for Healthy Living