IEat Green – Jessica Rieder – 04.07.16

Dr. Rieder obtained a medical degree from the University of Alberta in Edmonton, Canada. She obtained her pediatric internship and residency at Albert Einstein College of Medicine and Montefiore Medical Center. At the completion of her residency she served an additional year as a Chief Resident at Montefiore Medical Center. She completed a post-doctoral fellowship in adolescent medicine at Montefiore and subsequently earned a master’s degree in Clinical Research from Albert Einstein college of Medicine. She obtained NIH funding to complete her fellowship and Clinical Research Masters work.

Dr. Rieder joined the faculty of the Department of Pediatrics at Montefiore and Albert Einstein in 2001. Her work has focused on understanding the nature and diagnosis of polycystic ovarian syndrome in adolescent girls and in designing a multi-disciplinary adolescent-focused obesity management program. She founded the Bronx Nutrition and Fitness Initiative for Teens (B’NFit) program in 2005 and has been studying the program effectiveness in terms of program implementation, feasibility and outcomes related to changes in BMI and lifestyle behaviors.


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Vegetable Linguini Carbonara

1 Ib. Whole Wheat Spaghetti

1 large organic onions, cut into slivers

3 portobello mushrooms

1 cup carrots, diced

2 cups broccoli florets

½ cup (+/-) extra virgin olive oil

¼ t. red pepper flakes

1 cup grated Parmigiano-Reggiano cheese

2 Tbs. minced garlic

2 organic eggs

2 t. tamari

½ cup fresh Italian parsley, chopped

Salt and pepper to taste


Cook pasta according to directions, 8-10 minutes till firm (al dente)

Time it, so that the pasta just comes out of the water, when you are ready to mix it with the eggs and cheese, so the hot pasta will cook the egg.

Meanwhile, coat bottom of cast iron pan with olive oil. Sauté mushrooms for a few minutes, then add 1 Tbs. garlic and continue cooking until mushrooms start to get crisp. Add the Tamari and sear mushrooms. Cook mushrooms until all liquid is absorbed. Remove from pan and set aside. Cover bottom of cast iron pan with olive oil, then add onions and cook for 5 minutes. Add carrots and remaining garlic and cook for another 5 minutes. Then add the broccoli and cook for another 5 minutes. Reduce heat, and continue cooking, allowing vegetables to caramelize. Add the red pepper flakes if using. Return mushrooms to pan. In a separate bowl, beat the eggs and mix with the Parmigiano-Reggiano cheese. Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the pan and coat well with the vegetables. Remove from heat, and add the egg/cheese mixture, tossing well to cook the egg on the hot pasta. Add the parsley and toss again. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Garnish with parsley and serve with more cheese on the side.