Anita Mirchandani, M.S, R.D, C.D.N received a B.A. from NYU and a M.S. in Clinical Nutrition from NYU. After completing a dietetic internship at New York-Presbyterian hospital, Anita is a practicing Registered Dietitian. Anita also maintains current fitness certifications in indoor cycling, kickboxing, group exercise, and personal training. In 2012, Anita co-founded FitMapped, a platform to help users find fitness and connect with fellow enthusiasts. As of June 2014, Anita will be representing the New York State Dietetic Association as media spokesperson. Follow @FitNutAnita or @FiTMAPPED for interesting updates of fitness and nutrition content.
Recipe of the Week
This week’s recipe shout out is from @thekitchn for a special July 4th recipe.
Mixed New Potato Salad with Sweet Basil & Shallots
**credit to The Kitchn
2 tablespoons chunky kosher salt
3 pounds mixed red and white new potatoes
1/4 cup sour cream
1/4 cup buttermilk or plain yogurt
2 tablespoons mayonnaise
2 tablespoons honey, warmed
4 large shallots, thinly sliced
Salt and freshly ground black pepper
2 cups fresh basil leaves, loosely packed
Bring a large pot of water to the boil and add the salt. Cook the potatoes for 10 to 15 minutes or until just tender. Drain and, as quickly as possible, while they’re still hot, chop in half and put in a large bowl.
Whisk the sour cream, buttermilk, mayonnaise and honey together. Add salt and pepper to taste, and adjust the dressing as necessary for your taste as well with more buttermilk, mayonnaise, or honey. Toss the potatoes with the dressing, shallots and basil. Refrigerate. Serve cold, warm, or hot. ENJOY!!
Check out Anita’s Published E-book!
The story is a children’s nutrition illustration story targeted towards kids ages 5-8. The goal is to encourage children to develop a positive association between fruits, vegetables, and their health. The book is currently available for purchase on the Kindle and the Nook e-readers.