The Daily Basics would like to welcome Miranda Hammer, our new Contributor
We met Miranda Hammer, a registered dietitian and editor of The Crunchy Radish, a few months ago and immediately clicked! Her philosophies on health and eating are pure and simply good common sense. Her recipes are delicious and you’ll learn how you can be a foodie on a diet – without having to diet.
A Clinical Dietitian at Montefiore Medical Center in New York City, I am the creator of the nutrition and wellness blog The Crunchy Radish. I received my Masters in Clinical Nutrition from New York University and completed my clinical rotations at New York Methodist Hospital. My past experiences include volunteering with Gods Love We Deliver and at NYU Langone Medical Center as well as serving as a nutrition and health educator and cook with Wellness in the Schools. Prior to entering the nutrition field, I worked in marketing and PR with The Office of the Mayor of the City of New York and Scholastic Inc. Throughout the course of my graduate and undergraduate studies, I performed various roles in the restaurant industry where I learned a great deal about cooking and food service.
My interest in nutrition and dieting sparked while spending countless hours in the dance studio where I learned the essential relationship between enhanced performance and adequate nutrition. I continue to dance recreationally and now integrate running, spinning, circuit training, yoga, and pilates into to my fitness regimen.
When people hear that I am in the field of nutrition, the question that typically follows is “What should I eat?” Well, there is not quite a linear answer, and I, too, am continually asking questions and am eager to learn about food. So, by writing about what I am cooking and featuring tidbits about the nutritive benefits of food, I hope to share my knowledge and learning experiences.
Nutrition, wellness, and, above all, good tasting food have always been at the central core of my philosophy. Seasonality and “clean eating” dominate my cooking ethos, and I strive to practice those beliefs in and out of the kitchen.
My goal is to inspire home cooks of all skill levels to get into the kitchen and cook healthily. I set out to prove that healthy cooking does not have to be complicated or lacking in flavor with laundry lists of obscure ingredients. I always strive to provide my readers with nutritive tidbits about the power of the foods that I am cooking as well as the added incentive of making small, simple, and sustainable changes that will have an impact in the short and long-term.
- I try to cook with a plant-based focus, utilizing seasonality and organic ingredients when I can
- As an ardent lover of avocado, my day is not complete without the fruit mashed, sliced, or topped onto something that I am consuming
- I stray away from seasonal eating on occasion
- I avoid processed, artificial, and refined ingredients as well any unnatural forms of sugar
- I do believe in cooking with a glass of wine, good music, and having the occasional co-pilot
- I love sharing meals with loved ones
- I think it is essential to have indulgences and to understand the importance of eating cleanly and staying on track
- I do not believe in or support fad diets or juice cleanses
- I believe in making life-sustaining simple changes that will, in turn, help you indefinitely.
I look forward to sharing my philosophy, recipes, and nutrition knowledge with The Daily Basics community! Join me in celebrating with this decadent sounding recipe.
Cinnamon Banana Ice Cream with Chocolate Sauce and Maple Chipotle Nuts
This recipe is vegan, gluten, and dairy-free
Banana Cinnamon “Ice Cream”
- 3 frozen bananas
- 1 tsp cinnamon
- 1 tbsp unsweetened vanilla almond milk
(Take very ripe bananas, the more ripe the sweeter your “ice cream”, slice, and place in the freezer for 2-3 hours)
1 -Mix ingredients, in a high-speed blender until cohesive and smooth. If you do not plan on eating the “ice cream” right away, place back in freezer. Tiny crystals may form if you refreeze.
- ¼ cup melted coconut oil
- 1 tbsp cacao powder
- 1 tsp maple syrup
Whisk ingredients together until uniform
Maple Chipolte Nuts:
- 1 tbsp coconut oil, plus additional to brush the pan
- 1/2 cup whole unsalted almonds
- 1/2 cup unsalted peanuts
- 1 tsp chipotle powder
- 2 tbsp maple syrup
- Sea salt
1 – Preheat the oven to 250 degrees F.
2 – Brush a parchment paper-lined sheet pan generously with coconut oil. Combine the nuts, 1 tbsp coconut oil, maple syrup, and chipotle powder in a bowl toss to coat, add 1 teaspoon of salt, and toss again.
3 – Spread the nuts in one layer. Roast for 15-20 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Be careful, the nuts burn easily!
4 – Remove from the oven and sprinkle with a pinch more salt. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Chop or serve whole.
To assemble it all – scoop the ice cream into two bowls, drizzle with chocolate
This will make more nuts than you need for the dessert. You can thank me later.
Until next time,