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Stacey Viera

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About the Author

Stacey VieraStacey Viera is a purpose-driven public relations expert focused on building relationships to help advance goals and causes. She has a background in nutrition, food science and food safety, and she serves as a Master Food Volunteer with the Virginia Cooperative Extension (VCE). When Stacey isn't working with clients or schlepping her two young kids, she's volunteering at shul, updating her blog, eating, baking, cooking, knitting and snuggling her French bulldog, Tchotchke.

Better-for-You Granola

Recipe by Stacey Viera

Better-for-You Granola

For a better granola bar option, try making one at home. This granola is “better” thanks to the additional protein and a crunchy texture from the sunflower seeds and nuts as well as whole grains and fiber from the oats. Olive oil lends mono- and polyunsaturated fats, which are a more nutritious choice and better

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Barley Muffins

Recipe by Stacey Viera

Barley Muffins

For an even-better-than-granola recipe that’s portable and includes six of the seven species (you could add pomegranate arils, too), try these muffins. Barley is a whole grain and an excellent source of fiber, vitamins, antioxidants and minerals. Look for hulled barley to get more of the nutrient-rich outer bran layer, but pearl barley is also

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Plantain Latkes

Recipe by Stacey Viera

Plantain Latkes

This recipe originally appeared in the Edible DC Early Winter/Holiday 2014 issue and is reprinted with permission. “’We’re all about integrating our traditions and customs,’ says Stacey Viera as she helps her son, 3-year-old Myer, spoon flour into a mixing bowl for plantain latkes, a Latin twist on the Chanukah staple. ‘Having that influence from both sides

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Pastelon de Carne

Recipe by Stacey Viera

<em>Pastelon de Carne</em>

This recipe originally appeared in the Edible DC Early Winter/Holiday 2014 issue and is reprinted with permission. The latest addition to our holiday repertoire is pastelon de carne, a Puerto Rican lasagna, if you will: layers of pan-fried plantains, seasoned ground beef and French-cut green beans held together with egg. Myer, our three-year-old son, is often tasked with scattering

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