The Foodie Physician

The Foodie Physician

Physician, Chef, Recipe Developer & Board Certified Foodie

Dining with the Doc: Super Easy Refrigerator Dill Pickles

Crunchy, refreshing and delightfully tangy- who doesn’t love a good pickle?  Plus, they’re a cinch to make at home! 

#pickles #reciperedux #DIY

This month, the Recipe Redux challenged us to write about our favorite DIY kitchen essentials.  Specifically, they wanted to know what healthy kitchen staples do we now make from scratch that we used to purchase in the past?  When I read the challenge, a few ideas popped into my head right away like homemade frozen pancakes, fish sticks, salad dressings, and popsicles.  But then I thought about it some more and found the perfect recipe- my Super Easy Refrigerator Dill Pickles.  Once you make these, you’ll never buy pickles at the store again!

#pickles #reciperedux #DIY

Crunchy, refreshing and delightfully tangy- who doesn’t love a good pickle?  I developed this recipe when I was working on my soon-to-be-released cookbook Natural Pregnancy Cookbook.  After all, dill pickles are one of the most common pregnancy cravings and I figured this recipe could help prevent some late-night runs to the grocery store.  Plus, cucumbers provide a good amount of Vitamin K, Vitamin C and potassium.  They're are also packed with water to help keep you hydrated.  But of course this is not a dish to just be enjoyed during pregnancy; the whole family will love these crispy treats.  And with summer rapidly approaching it’s the perfect way to take advantage of the season’s bounty of fresh cucumbers. 

#pickles #reciperedux #DIY

Did you know that dill pickles are actually a cinch to make at home?  Instead of using a traditional canning method, you can make a quick and easy version in just a few steps- no special canning equipment or techniques needed!  The technique is called refrigerator pickling.  Simply pack your cucumbers into a mason jar or other heatproof container with an air-tight lid.  Cover them with a basic pickling brine made with vinegar, water, salt and sugar.  Add some herbs and spices and pop the jars in the fridge.  They’ll be transformed into pickles overnight.  

The best cucumbers to use are pickling cucumbers, also called Kirby cucumbers.  They’re small and have a firm flesh with fewer seeds, giving you a crunchier pickle. Also, their thin skin allows the brine to penetrate better making them more flavorful.  If you can’t find them, you can use Persian cucumbers or any other variety.  I like to add whole coriander and mustard seeds to make the pickles more flavorful but these are optional.   Refrigerator pickles won't last as long as traditionally canned pickles but they will keep in the fridge for about a month.  You can use this technique with any number of vegetables (like cauliflower, carrots or radishes) and is a great way to use up those veggies that are getting a little old in the fridge. 

#pickles #reciperedux #DIY

Super Easy Refrigerator Dill Pickles
Makes about 5 servings

¾ cup distilled white vinegar
1 ¼ cups water
2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon sugar
4 cloves garlic, peeled
1/8 teaspoon red chili flakes
12 sprigs fresh dill
1 tablespoon coriander seeds (optional)
1 teaspoon mustard seeds (optional)
1 pound Kirby, mini or Persian cucumbers (about 5 pickles), cut into spears

Heat the vinegar, water, salt and sugar together in a medium saucepan, stirring occasionally, until the salt and sugar are dissolved.  Remove from heat and cool. 

Divide the garlic, chili flakes, dill, coriander seeds and mustard seeds between two standard (1 ½ cup) mason jars.  Place the cucumber spears in the jars, packing them in to fit.  Pour the brine mixture into the jars.  Add water as needed to cover the cucumbers with liquid.  Close the jars and refrigerate for 24 hours before serving. 

Store pickles in a sealed jar in the fridge.

One serving: Calories 41; Fat 0.4g (Sat 0.1g); Protein 1g; Carb 8.2g; Fiber 1g

Check out below to see what the other Recipe Reduxers did with this fun challenge!

Dining with the Doc: Baked Coconut Shrimp

These healthy, gluten-free coconut shrimp are baked instead of fried and are perfect for entertaining guests!

#BretonGlutenFree #CleverGirls #glutenfree #coconutshrimp

Have you ever had to whip up a quick dish or meal for last minute guests?  It’s always good to have one or two go-to recipes under your belt for those days.  I had an impromptu cocktail party the other night and needed a delicious and fun appetizer that would appeal to everyone and wouldn’t take too much time to prepare.  After a quick search through my pantry and freezer, I decided to go with coconut shrimp.  They’re the perfect appetizer for entertaining- they’re easy to pick up, you can eat them in one bite and most importantly, they taste great!   

Reading with the Doc: Greek Eggs and a Cookbook Review

Today I’m excited to review my dear friend Ally’s new cookbook, Ally's Kitchen: A Passport for Adventurous Palates.  You may know Ally from her popular blog, Ally’s Kitchen.  In this unique book, she shares her favorite recipes from around the globe and lets you wander the world without ever leaving your kitchen! 

Dining with the Doc: Spiced Cauliflower, Dried Plum and Caramelized Onion Flatbread

Dried plums boost the flavor and nutrition of this delicious flatbread that's sure to be a hit with your family. 

#cauliflower #driedplums #flatbread

By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Did you know that May is National Osteoporosis Month?  To kick off the month and raise awareness for this worthy cause, the California Dried Plum Board decided to challenge us Recipe Redux members to create delicious recipes highlighting this nutritious and versatile dried fruit. 

Cooking for Sienna: Sweet Potato Pancakes

These nutritious whole grain pancakes are perfect for your Mother's Day festivities! 

#mothersday #sweetpotatopancakes

If you’re looking for a delicious and nutritious dish to make for your mom this Mother’s Day, then these pancakes are for you.  Unfortunately I won’t be able to celebrate with my mom or mother-in-law in person this year because of the distance.  But for my second Mother’s Day as a mom, I hope to spend a lazy day at home making these pancakes with the help of my little kitchen assistant, Sienna. 

Dining with the Doc: Baked Falafel

Canned chickpeas are transformed into these crispy, delicious fritters that are packed with protein, fiber and flavor!

#reciperedux #falafel

This month’s Recipe Redux challenge was to raid our pantry, cupboards, freezer or fridge to find hidden “treasures” and incorporate them into a healthy recipe.  I love this idea because I’m definitely guilty of forgetting what I have in my kitchen sometimes.  I often have good intentions at the grocery store and stock up on plenty of pantry items only to forget about them later.  And what about those times when you buy an ingredient specifically for one recipe and then the rest of the container sits in the fridge forever?  Guilty.  So I scoured my kitchen for this challenge and came up with two worthy contenders- canned chickpeas from the back of my cupboard and an open bottle of tahini from the fridge.  Since I couldn’t choose which one to use, I decided to use both!

Dining with the Doc: Strawberry Almond Breakfast Quinoa

Jump-start your day with this Strawberry Almond Breakfast Quinoa- a hearty whole grain dish!

#quinoa #breakfast

Start your day off right with this nutritious whole grain breakfast.  Quinoa might not be the first thing that comes to mind when you think of breakfast dishes but it’s a nice alternative to traditional oatmeal and it cooks up quickly.  Quinoa is an ancient grain with spectacular health benefits.  It’s packed with protein, fiber, vitamins and minerals- no wonder the Incas referred to it as the Mother Grain!  To read more about quinoa, CLICK HERE. 

Quinoa can be cooked in milk instead of water, which will give it a slightly creamier consistency.  I use unsweetened almond milk in this recipe but you can use any type of milk like regular milk or coconut milk.  Then you just top it with your favorite ingredients for a filling breakfast that will jump-start your day. 

Dining with the Doc: Energizing Green Smoothie

Put a spring in your step with this energizing green smoothie.

#Stonyfield #HamiltonBeach

This post was created in partnership with Stonyfield.  All opinions expressed are my own.

I’m a big fan of smoothies.  They’re quick and easy to make and they’re such a great way to get lots of fruits and veggies into your diet.  Plus, my toddler loves them, which is awesome for me because I can add in a whole variety of nutritious ingredients that she normally might not try on their own.  Now that I live in sunny South Florida, I love making smoothies all year round.  It's great being able to take advantage of the abundant fresh produce, but if you live in a cooler climate, you can always use frozen fruit.  In the freezer section of the grocery store, you’ll find plenty of fruits and vegetables that are frozen at their nutritional peak, just waiting to be popped into the blender to make a healthy, refreshing smoothie.  

Dining with the Doc: Spiced Cod Sliders with Mango Confetti Slaw and Cilantro Aioli

Your whole family will love these sliders that are packed with color, flavor and important nutrients.

#wildalaskaseafood #clevergirls

We eat a lot of seafood in my house.  Not only is it nutritious, seafood is quick and easy to cook, which makes it perfect for weeknight meals.  Now that I have a toddler, I appreciate this even more.  On most nights, I turn to family-friendly dishes that I know I can get on the table in a short amount of time.   

Dining with the Doc: Protein-Packed Vegetarian Burrito Bowls

All of the bold flavors of a burrito with much less fuss!  These meatless burrito bowls are delicious, nutritious and packed with protein.

#bocaessentials #clevergirls

People often ask me for nutritious, easy vegetarian recipe ideas and I’m always happy to see that my vegetarian recipes are some of the most popular posts on my site.  You don’t have to be a vegetarian to enjoy vegetarian dishes.  Thanks to movements like Meatless Mondays, many people are trying to decrease the amount of meat in their diet and incorporate more plant-based foods.  It’s not only good for your health, it’s also good for the planet!



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