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:
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.
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’