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Tarynne Mingione, RD

Tarynne Mingione, RD

Registered Dietitian

Tarynne works in the Neonatal Intensive Care Unit and Nutrition Care Clinic as a registered dietitian at Swedish Hospital. She earned her Bachelor’s degree in Nutrition from Bastyr University, where she also completed her dietetic internship. She has also worked as a diabetes camp dietitian, health educator at Microsoft, and former board member of the Greater Seattle Dietetic Association. Tarynne has paired her strong passion for travel with her expertise, serving on medical teams in Sierra Leone and Guatemala, and traveling to over a dozen countries in the past year learning about the relationship between food and culture. She appreciates a holistic approach to achieving optimum wellness, and is excited to assist others in improving their health.

Blog Posts by Tarynne Mingione, RD

Ginger Seared Salmon Recipe

Ingredients:

  • 8oz salmon
  • 1 tablespoon olive oil
  • 2 tsp freshly ground pepper
  • ¼ cup tamari
  • 3 tablespoons grated ginger
  • 1 tablespoon brown sugar
  • 2 scallions, finely chopped
  • ½ tsp cinnamon
  • ¼ tsp cayenne

Directions:

  1. Preheat oven to 400F.
  2. Rub salmon with olive oil and sprinkle with pepper.
  3. Combine tamari, ginger, sugar, scallions and spices. Drizzle ½ of total mixture over salmon.
  4. Heat cast iron over medium-high heat, about 3 minutes.
  5. Place salmon (skin side up) in skillet for 3 minutes.
  6. Flip and carefully transfer cast iron into preheated oven.
  7. Cook 10-15 minutes or when internal temperature reaches 145F, flesh is opaque and separates easily.
  8. Drizzle remaining sauce over salmon and serve immediately.

Preparation Time: 35 minutes total
Yield: 1, 8oz filet.

Original Recipe by Tarynne L Mingione, 2011.

Warm Wild Rice Harvest Salad Recipe

Ingredients:

  • 2 cups wild rice, rinsed and drained
  • 4 cups chicken or vegetable broth
  • 1 tablespoon organic olive oil
  • 1 yellow sweet onion, chopped
  • 2 teaspoons coriander
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 8 baby Satsuma oranges, segments
  • 1 apple diced, placed in bowl of lemon juice
  • 1 large bunch spinach, washed and cut into strips
  • ½ cup chopped parsley
  • 1 cup dried cranberries
  • ½ tablespoon orange zest
  • 1 cup pecans, toasted (10-12 minutes in 350F oven)
  • Salt and pepper to taste

Directions:

  1. Place rice in pot with broth. Bring to a boil, reduce to simmer for 45 minutes.
  2. In the meantime, wash and prepare other ingredients.
  3. Heat onions in sauté pan over medium heat, add onions and sauté until onions translucent. Add coriander and peppers. Remove from heat.
  4. Once rice is done, remove from heat, remove lid and let cool.
  5. Combine oranges, apples (with lemon juice), parsley, cranberries and orange zest.
  6. Add pepper and onion mix and rice and mix gently and completely.
  7. Garnish with pecans.

Preparation Time: 65 minutes total
Yield: 6, one cup servings.

Original Recipe by Tarynne L Mingione, 2010

Banana Ice Cream Recipe

Ingredients:

  • 2 very ripe bananas

Optional:

  • cocoa powder
  • carob powder
  • honey
  • peanut butter
  • mint wafer

Directions:

  1. Peel bananas and cut into small chunks (1”).
  2. Put on a plate and freeze for 1-2 hours.
  3. Remove from freezer and put directly into blender, with any optional ingredients and process until smooth.
  4. Enjoy immediately.


Preparation Time: 2 hours total, 5 minutes prep
Yield: 2, 1 cup servings.

Original Recipe by Tarynne L Mingione, 2011.

Avocado Chocolate Pudding Recipe

Ingredients:

  • 1 ripe avocado
  • 2 tablespoons dark cocoa powder
  • 1/2 cup light coconut milk
  • 1 tsp vanilla
  • 2 tbsp honey

Directions: Put all ingredients in a blender and process until smooth. Enjoy immediately.

Preparation Time: 5 minutes total
Yield: 2, ½ cup servings.

Cashew Cream Sauce Recipe

Ingredients:

  • 1/2 cup roasted cashews or almonds, ground in food processor or blender
  • 2 tablespoons maple syrup
  • 1 tsp vanilla
  • pinch of cinnamon

Directions:

  1. Combine all ingredients in blender and process until smooth.
  2. Add water to achieve desired consistency.

Preparation Time: 5 minutes total
Yield: 2, ¼ cup servings.

Resuming a Routine (but this one includes lunch)

It’s that time of year to get back into your routine. Whether that means packing your child’s lunch, preparing your own, or (ah-ha) adopting the concept of this midday meal for the first time, lunch is definitely an exciting and much needed opportunity to refuel your body with the proper nutrients necessary to continue plugging away until evening! (Yeah right, who has time for that meal? Sit tight, future post to come.)

Excuses, excuses…

1. “I don’t have time”

You wait in line at Starbucks for your double tall, nonfat, 1.5 pump whatever, right? Then you have time to make lunch. I swear – Google it. Told you – 40.3 million results for “quick healthy lunch” discredits this excuse.

If you don’t want to Google a solution, here are some ideas:

  • Planned-Overs*! Purposefully prepare extra at dinner, and reserve some for tomorrow’s lunch. Grilling burgers? Grill up extra patties that you can use for tacos the next day. Salmon? Roast a few extra ounces and save for a salmon salad. Baked chicken? Cut into strips and use in sandwiches, dice and throw in pasta, or add to a can of your favorite soup for a protein boost.

*Word to the wise (or anyone who has experienced food poisoning from improperly handled leftovers): When using leftovers, you need to know the basics of food safety. Keep foods out of the “Danger Zone”, which is 40-140F. Bacteria that can make you miserably ill favors this temp range, so keep your hot food hot, and cold foods cold. Never keep perishable foods in the danger zone for longer than 2 hours (1 hour if it’s hot outside).

Click here to learn more about food safety, including steps to keeping foods safe, myths, dangerous mistakes, cooking temperatures, recalls and much more.

  • Don’t have leftovers to use? Mix and match from the columns to create numerous quick assemble, healthy lunch options:

An Appetite for Summer (Summer produce worth getting excited about)

IT'S HERE! The most exciting event of the year (no, I am not talking about the Nordstrom Anniversary sale), it’s the start of summer! While the weather takes its time to transition, I am pleased to present to you an alternative reason to keep wearing your eager smile: summer produce! This is perhaps one of the most generous seasons, offering a rainbow of fruits and vegetables exploding with honeyed and tart flavors.

(Are you hungry yet?)

Summer Produce

This is a rough prediction of when you can expect to see the following produce in season:

You may have noticed that cherries, currants, raspberries, and strawberries are already brightening up grocery bins. Next month (brace yourself) apples, apricots, blueberries, blackberries, boysenberries, figs, huckle/goose/logan/marionberries, nectarines, peaches, pears, and plums will be all be begging to be placed in your grocery bag. Broccoli, cauliflower, cucumber, lettuce, onion, peas, tomato and zucchini will be irresistibly fresh beginning in July that even the “veggie-hater” surrenders. Corn, peppers and melons can be welcomed around the same time as the hydroplanes (August). Herbs also thrive this season, starting in June and extending through September, and include basil, cilantro, dill, fennel, marjoram, mint, oregano, parsley, sage, and tarragon.

Summer Favorites:

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