We are not all alike.

March 30, 2014

I need to say this for my sanity:

NOT ALL DIETITIANS ARE ALIKE.

We all have our own personal food philosophies.

Don’t generalize my profession into a field of professionals who drink low milk, eat low fat peanut butter (why??) and sugar-free desserts. AND we definitely do not all support one of the largest nutrition organizations sponsoring corporations like Kraft, Coco-Cola, and Nestle.

I enjoy REAL FOODS- and yes, even donuts, butter, and creamy mac and cheese!

cider donuts

Variety.
Balance.
Moderation.

We’ve lost touch with all three of these fundamentals of nutrition. Our society has also forgotten how to eat real foods and my career goal is guiding people to make food a top priority in their lives again. 

This outburst is in large thanks due to a blog I read recently generalizing ‘nutritionist’ from the Academy of Nutrition and Dietetics (AND) as sponsoring corporations like Kraft, Mars Candy, and Nestle. RD’s do not have to be a part of AND. Unfortunately, AND is the largest nutrition organization out there. As a future RD, I am fighting against a billion dollar industry- the food industry that is.

It’s not easy- this profession I’m in. Especially, when you have every Tom, Dick, and Harry, who thinks that just because they eat “healthy” that they also have the right to tell everyone else what is healthy. Well, you don’t. Not unless you have the education and experience to back it up. It’s not fair. I recommend looking into any medical professional’s background that you are seeking advice from to see where they stand.

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Two months have already passed in my internship. Many things have happened.

But quite honestly, I’d rather not bore you with the details. Long story short- I already finished my Food Service Management, Patient Services (THANKFULLY- definitely not my area of interest, but respectfully appreciate my preceptors because damn- working in a kitchen, let alone in a hospital kitchen, is HARD WORK), and Women, Infants, and Children rotations. WIC was a lovely eye opening experience. I am now obsessed with breast milk.

Oh, come now- I am not into that hipster breast milk ice cream stuff- is that really a thing?

How perfect is it that women can create milk that matches their baby’s nutrition needs perfectly!? It is so fascinating to me- I love nature!.

Enough about babies though.

This past week, I started my Clinical I rotation. Basically, I’m seeing patients who have ‘less complicated’ issues or it’s ‘entry level’ for me- like weight control, constipation, wound healing, high cholesterol, diabetes, high blood pressure, and coronary heart failure. (The higher the Clinical level, the more complicated things get in terms of nutrition.)

I was honestly shocked. Community nutrition is where my heart is- but I really enjoyed working in clinical. I was a giddy little kid when I wrote my first PES (a note RD’s use to document on a patient) statement. It also happened the second and third time as well, and I doubt it will wear off any time soon. It’s just so exciting that this is actually happening now.

I’ll attempt to share my thoughts on my internship here on the blog, but I’m more interested in sharing my recipes/cooking adventures/food thoughts.

Speaking of food-my fellow interns and I are posting recipes every day on an Instagram account @nourishyourbod
I post every Saturday (look for Stephanie Rose). It’s a random assortment of recipes and nutrition philosophies, but there is something for everyone.

Here are some recent recipes I’ve made:

spring roll

 

grapefruit

water

Today, I posted about strudels- yes the Toaster Strudels you ate as a child before running out the door to catch the bus. There never really was enough of that bleached sugar glaze was there? I might have eaten the plastic wrapper a couple of times while scraping all of the glaze out with my teeth- no shame.) There was just one too many times when I found myself left with one strudel and no glaze package. It was miserable. What’s the point of a strudel without the glaze?

Well, I’ve solved your problems with this recipe. Firstly, this is a grown up version (because don’t even tell me you are still buying the actual Pillsbury Toaster Strudels) and is a better alternative to the original preservative filled, frozen strudel you ate as a young lad. There’s no added sugar and you really can go as crazy as you want with the glaze. It’s basically just yogurt and lime zest/juice. Don’t get too crazy because then all you will have is a soggy puff pastry covered in yogurt.

Puff pastry is super easy to work with- don’t believe all those scary things you hear. (And yes, you can buy it! Just as lovely as the homemade- just buy a good quality brand) It is a quick dessert or weekend breakfast treat to throw together.

studel 2

Note: These are very versatile. You can flavor them to match whichever Toaster Strudel you devoured in your youth. I’ll say that this yogurt glaze would be fan-tas-ti-cal with a touch of real maple syrup, honey, or even cinnamon for some more variations.

Grown Up Toaster Strudels (for the kid in you)

Puff pastry (you can make your own or buy it)
Raspberry jam (or any flavor you like)
1/2 cup low- fat yogurt
1 tbsp. fresh lime juice
1 tsp. of lime zest
Fresh fruit like clementine’s, strawberries, blueberries
1 Egg, beaten

Preheat oven to 425

Cut puff pastry into 3×3 in squares
Brush puff pastry lightly with the beaten egg
Bake for 15 minutes or until golden brown
While puff pastry is cooling, in a bowl add the yogurt, lime zest and juice.
When the pastry is semi- cool (it doesn’t take long), spread about a tablespoon of jam on top.
Drizzle with the yogurt lime glaze.
Add whichever fruits you have around the house for extra ‘grownupness’

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It has begun.

January 19, 2014

Well, it’s finally here; the start of my Dietetic Internship. For the last two weeks, I’ve been in orientation analyzing lab values, counting carbs, and oh, learning different ways to ask a patient how often they poop… I’m okay with that. For the next 9 months, I will be a Dietetic Intern (DI) at the […]

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Victory Park

July 7, 2013

I have exciting news! Something that I’ve been working on with Chance (mainly all Chancery’s work of course…I am only a farmer’s assistant) for quite some time now. I will soon post a link to more details, but in the mean time, here are some pictures to get you thinking!    

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Olive Oil Ice Cream

March 24, 2013

I don’t really like ice cream. (resist the urge to throw something at me). While we’re on the topic… I don’t like ice cream eaten out of bowls either. Weird? Sugar cones only. It’s meant to be licked dangit! Too much? Only one scoop because 2, 3, or 4 is like woah too much cream […]

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Why I blog or at least why I’m blogging again…

March 22, 2013

I’ve thought about this for a while now. Okay, maybe just this past hour while I was dancing in my room to Glee music attempting to write a blog post about green eggs. Deep philosophical moments, I know. (Yes, they do exist..green eggs, I mean.) Well, it occurred to me why I started blogging again. […]

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Raspberries and Chocolate

March 21, 2013

I’m not sure there is a better combination. Okay, peanut butter and chocolate is pretty good, too. And I guess oranges and chocolate are pretty dang fantastic as well. Raspberries are just so pretty though. Like little, hairy jewels, no? This cake came out like a dream. I was a little worried at first. It’s […]

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Things I want to eat.

March 16, 2013

This cake is for dinner. What? It’s made of chickpeas. That’s acceptable. Warm or Cold pudding? This one, definitely cold. The only reason I want to move to California is to grow avocado trees (okay and everything else they can grow there that I can’t grow here in New England…plus everything else that comes with […]

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Half a Century

March 16, 2013

What better way to say hello again then to give you a carrot cake? Well, actually it’s not for you. It’s for him. but I’m sure he’d share with you. Did you have any idea that carrot cakes are hard to layer? Me neither. Until I watched this video from America’s Test Kitchen. I took […]

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spring time harvest

March 14, 2013

…with longer, warmer days, comes fresh eggs… and some new kids on the block will be rolling in their stock soon…

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