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How to become a Registered Dietitian


Seafood Cioppino

Spicy Soba Noodles

Chicken Sandwich w/Artichoke Basil Spread

FNCE – Dietetic Students and Social Media

American Botanical Council Rotation

Chipotle Sweet Potato Arugula Salad

Korean Cold Jellyfish Salad – Haepari Naengchae


Lemon Arugula Toasted Naan Bites

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  Finger foods…to me they are synonymous with “it’s party time!” Whether you’re munching away on Spicy Korean baked chicken wings or avocado egg rolls while watching sports (can’t believe football season is almost here!) or hosting a more tame get together with chicken pesto pizza or roasted grapes hazelnut goat cheese crostini, one thing is for certain – eating withRead more

The post Lemon Arugula Toasted Naan Bites appeared first on MJ and Hungryman - Austin, TX Registered Dietitian Nutritionist.

I’m attending the Blog Brûlée Conference!

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Disclosure: My attendance at the event is partially sponsored. By writing this post I received a discounted registration fee.  August 5, 2014…that’s the day I officially became a Registered Dietitian! (You can read more about my journey here.) There were many ups and downs along the way…and the ever-recurring thought of “this is never going toRead more

The post I’m attending the Blog Brûlée Conference! appeared first on MJ and Hungryman - Austin, TX Registered Dietitian Nutritionist.

How to become a Registered Dietitian

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How to become a Registered Dietitian

How to become a Registered Dietitian

As I wait in anticipation for the start of my 10 month dietetic internship, I can’t help but to recollect my journey so far.  I started taking prerequisites in August 2010, got accepted into the graduate program in Spring 2012, applied for the internship in January 2013, and now here I am…so close to fulling my dream of becoming a Registered Dietitian!  I have one more semester left in my program after I finish the internship, which means (drum roll please…) I will be finished in December 2014!!  So yup 4 years total.  Most people finish in 2-3 years depending on the program, but I was a bit lost in the beginning and didn’t schedule my classes efficiently.  Not to mention all the extra courses I took, which I ended up not needing.

In case any of you are interested in becoming a Registered Dietitian, I want to share with you my experience and all that I’ve learned along the way.  You can also read a bit more in detail under the menu “RD To Be.”  Hopefully, you will find this helpful.  Personally, the beginning was the most intimidating part as I had to find all the resources on my own.  There was a ton of information out there, which made things very overwhelming and confusing.

In a nutshell, to be an RD, you must:

  1. Complete a minimum of bachelor’s degree in nutrition from an accredited dietetics program 
  2. Complete a dietetic internship
  3. Pass the National Registration Examination for Dietitians

There are many nutrition programs out there so make certain that it is accredited by the ACEND of the Academy of Nutrition and Dietetics.  Therefore, the first place you want to start looking is eatright.org.  Look under the section called “Becoming an RD/DTR.”

Becoming a RD

For me, I only had two choices for school as relocating was not an option.  While I got accepted to both, I chose my current program for various reasons: the faculty: student ratio and class size were a lot smaller, and I felt drawn to its greater emphasis on community rather than clinical nutrition.  You should def consider the various factors when choosing.

While you do not need to have a Masters degree, I thought why not since I’m going back to school anyway.  Since I had no nutrition background (my bachelors degree was in psychology), I had to complete the prerequisites first.

You should also be aware that some schools offer coordinated programs in which the internship is included, meaning you don’t have to apply separately. Unfortunately, my school did not have that option.  If you have the option of choosing a coordinated program, I would say take it!  This is not to say that one is superior to the other.  Just personally, internships are highly competitive so it would save you from having to fill out yet another application.  Not to mention all the time and stress.

I will be sharing my experiences during my internship so stay tuned if you are interested in that kind of stuff ;).

So to summarize:

To become an RD, you must:

1)   Acquire your bachelors or graduate degree in Nutrition.  Eatright.org will have all the accredited programs listed by state.

2)   Apply for, gain acceptance into, and complete the dietetic internship.  The application process is highly competitive so be sure to maintain a high GPA (at least 3.0, but the higher the better); keep a portfolio of all your projects, research papers, etc; seek relevant work or volunteer activities; and get to know your professors, not just attend classes.  They will support, encourage, and guide you…while making you cry from time to time.  Such is the life of a student.

3)   Upon completion, sign up for and take the National Registration Examination for Dietitians as soon as possible.  Be sure to save all your notes from undergraduate courses as well as from the internship.  If you pass, then CONGRATULATIONS!  You are officially an RD! ;).

If you are pursuing a graduate degree:

  • Consider looking into an accredited coordinated program as you will not have to apply separately for the internship once you get accepted.
  • Take the GRE.
  • If your bacelors degree is not in nutrition, then you must complete the prerequisites.  However, you can certainly apply to programs prior to completion as long as you will be done by the time the program starts.  The deadlines for applications are normally around December-February.
    • I took most of the science prerequisites at a community college and the other nutrition-related classes at the bachelor’s level at the school I’m currently attending.
    • These are the prerequisites I had to complete: (they may differ slightly depending on the program but not by much)

nutrition slide

This may sound daunting and yes, I’ve felt like I’m going to be a poor student forever.  Since 2010, I’ve had to go through the application process 3 times!  However, going back to school was the best decision I’ve made.  I fervently believe you are never too young or too old to follow your passion.  Just take it one step at a time and the road you trod on will become much easier, not to mention all the hidden paths that will start opening up unexpectedly.  

Seafood Cioppino

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Seafood Cioppino

Seafood Cioppino

I am now officially all set to begin my dietetic internship.  In case you are curious about my journey to becoming a Registered Dietitian, you can read about it here.  Let’s see…what did I do?  I collected my immunization records from my mom.  I only had 2 things remaining: 1) Tetanus shot (my arm was sore for days) and 2) PPD skin test – miraculously, my TB test came out negative..well barely.  I was certain that it would be positive, as I received a BCG booster shot in Korea (a.k.a the alien mark), in which case I would’ve had to get a chest x-ray done.  No complaints here ;).  I completed a drug test, and it turns out I’m not doing drugs.  Good to know.  Textbooks and pocket guidebooks have been borrowed or purchased.  The only thing left to do now is pay my tuition and go shopping for some work-appropriate clothes.  Having been a student for the past 3 years, all I have are t-shirts and jeans.  Oh how I’ll miss them…

It felt so great to check off everything on the list that it called for a celebration.  And yes, I find every reason to throw mini-parties.  You should too.  The Hungryman wanted to do a queso and margharita night.  Thanks to my sister and brother-in-law, he’s been dreaming of queso lately.  You see, my brother-in-law works at a Mexican restaurant (the best one there is..I may be a bit biased ;)), and at least twice a week he brings home queso, tortilla chips, quesadillas…  We get to participate every time we visit them in Houston.  Let’s just say it leaves a lasting impression on The Hungryman.  I don’t condone it, but I can’t stop the man from eating when he enjoys it so much.

Queso night

As for me, I had something else in mind.  Seafood Cioppino!  Now, I’ve never made this before, but when I saw this recipe in Cooking Light, I had confidence that I could do it!  A lot of times, dishes with fancy names aren’t too terribly difficult to make if you have the right tools and great ingredients.  Take my Almond Blueberry Biscotti, for instance.  Nothing to it.

Seafood Cioppino

I have to be honest.  I shied away from this dish for quite some time not only bc I believed it to be difficult to make but also bc of the cost and the hassle of obtaining various types of seafood.  But I should’ve known, I could count on good ol’ Costo to come to my rescue.  They sell a seafood medley that made my life so much simpler.  Scrubbing the shells was the only real “work” I had to do.  All you need is a wide, heavy dutch oven, and you’ve got a one pot wonder that comes together in under 40 minutes.  The only change I made to the recipe was adding the seafood directly into the pot rather than cooking them separately in a skillet and then adding them.  I didn’t want to commit the crime of overcooking.  Actually, I didn’t want to wash another item if I could help it :).

Seafood Cioppino

The Hungryman and I really enjoyed this meal.  For me, chewing gnawing on the sourdough bread soaked in all that deep, rich flavor was the highlight of this whole experience.  Don’t be intimidated by the name.  Seafood Cioppino, you’re no tough guy around here anymore.  Make this and you’ll know what I mean ;).

A big pot of seafood coping with a side of bread
Print

Seafood Cioppino

Prep Time 10 minutes
Cook Time 40 minutes
Calories 418kcal

Ingredients

  • 1 Tbs extra virgin olive oil
  • 2 cups vertically sliced onion
  • 3 garlic cloves minced
  • 1 green bell pepper diced (1/4" pieces)
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes
  • 2 bay leaves
  • 1 cup dry white wine
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup clam juice
  • 1 35 oz can diced tomatoes w/ basil
  • 1/2 tsp black pepper
  • 2 Ibs mixed seafood I used mussels, shrimp, scallops
  • _____
  • Chopped basil
  • Fresh lemon juice
  • Sourdough or Foccacia

Instructions

  • Heat a Dutch oven over med-high heat. Add 1 Tbs oil. Add onion; sauté 1 min. Add garlic, bell pepper, oregano, red pepper flakes, bay leaves; reduce heat to medium. Cover and cook 8 min, stirring occasionally. Add wine, tomatoes, broth, clam juice. Bring to a boil then reduce heat and simmer, uncovered, 20-25 min.
  • Scrub mussels (or clams), add to stew and simmer covered. Once mussels open up, transfer with tongs or slotted spoon to empty dish (discard any clams unopened after 10 min). Season other seafood, add to stew, and simmer covered until cooked through, approx 5 min. Discard bay leaves and return mussels back to pot.
  • Stir in basil and lemon juice. Serve with sourdough or foccacia.

Nutrition

Serving: 4g | Calories: 418kcal | Fat: 7g

 

Spicy Soba Noodles

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Spicy Soba Noodles

Spicy Soba Noodles

Korean Spicy Soba Noodles…it’s how I rewarded myself and awakened my fleeting appetite this week.  But before talking about this simple and satisfying dish, I want to share about my orientation week for the dietetic internship which officially begins next week!

There are 9 of us interns, and I can tell we are going to get real close by the time this is all over.  Amazing ladies!  We are also blessed to have an internship director, Professor Christy Youens, who exudes compassion, emits a contagious energy, and possesses incredible knowledge.  We are her very first group, and we will make sure she remembers us as her best group ;).

dietetic interns

While we will be at our respective rotation sites Tuesday-Friday, on Mondays we will meet at school for the Advanced Medical Nutrition Therapy course where we will read research papers, learn evidence-based guidelines for common diseases, and present to the class on various topics and case studies.  Every other Monday, we will meet for the Advanced Community Nutrition course.  We are so fortunate to be partnering up with the National Center for Farmworker Health to help a predominately Hispanic/Latino community become healthier by increasing access to healthy foods and beverages.  That’s all I can tell you at this point as we don’t have all the details yet.  However, I do know that we’re ditching the textbooks and learning hands-on!

As for the specific rotation sites, we got our schedules that outline our lives for the next 10 months.  A piece of paper never felt so heavy in my hands.

The sites are divided into 3 different categories: clinical, community, and business/management.  This is generally the case with all dietetic internships, I believe.  Looks like I’ll be starting with the clinical rotations (4 different hospitals) which will last through the first week of December.

During the week, we toured the various rotation sites (including a new facility which specializes in eating disorders!  Super pumped about this one as I have gone through and overcome my struggles with anorexia/bingeing); briefly reviewed important topics such as kidney disease, nutrition support for critically ill patients, nutrition assessment; received CPR training; and ate ice cream (the highlight ;)).

I’m left feeling a bit overwhelmed, nervous, and scared that I may appear incompetent in front of my preceptors, all the while feeling excited.  Summer was nice and relaxing, but I’m ready to put myself out there and just go full force.  We shall check back after 3 months…that’s how much time I’m giving myself before I start feeling burnt out.  And if you don’t hear from me for a while, that probably means I’m barely staying afloat.  No worries… I shall return.  Anyway, I look forward to chronicling my journey with you all.  If you are considering becoming a Registered Dietitian or about to apply for a dietetic internship, hopefully you’ll find my recaps resourceful.  If you are currently an intern, I would love to connect!  I’m sure we could relate on so many levels ;).

Spicy Soba Noodles

Ok, now onto Spicy Soba Noodles.  Even though it’s almost September, the Texas heat could care less.  I melt in my car to and from school – my commute has gotten worse with ever-increasing traffic..1 hr 30 minutes each way.  People!  I know Austin is the most amazing place on earth but stop moving here!!  Please?  🙂  Koreans like to eat boiling hot soups and spicy foods as they swear by its power to cool the body off from the brutal heat.  Seems counterintuitive but somehow all the sweating and panting does just that.

Spicy Soba Noodles

It is super simple to make!  Just slice all the veggies thinly (I was a bit lazy and it shows..the carrots are so fat!  You want them skinnier), boil some eggs and noodles, make the sauce, and there you have it!

Spicy Soba Noodles

As you can see, it’s pretty darn spicy…just the way it should be.  But not so much that it will have you drinking milk for the rest of the day.  The addition of Sprite may seem a bit strange but I think it’s crucial as it adds another layer of flavor.  Trust me, you’ll like it ;).

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Print

Spicy Soba Noodles

Prep Time 20 minutes
Cook Time 10 minutes

Ingredients

Sauce:

  • 4 Tbs Korean red pepper paste gochujang
  • 3 Tbs rice vinegar
  • 3 Tbs low-sodium soy sauce
  • 3 Tbs brown sugar
  • 1 Tbs honey or corn syrup
  • 1 Tbs sesame oil
  • 3 Tbs Sprite
  • 1 Tbs minced garlic
  • sesame seed for topping

Noodles:

  • 2 bundles of soba or buckwheat noodles
  • 1 carrot julienned
  • 1 cucumber julienned
  • 1 red bell pepper julienned
  • Chopped romaine lettuce
  • 2 hardboiled eggs

Instructions

  • The night before, In a bowl, combine all the ingredients for the sauce. Stir until brown sugar is dissolved.
  • Prepare the veggies. Boil eggs. Set aside.
  • Boil water and cook noodles according to package directions, about 5-6 minutes. Stir often to prevent sticking. Drain and rinse thoroughly in cold water.

Nutrition

Serving: 4g

Chicken Sandwich w/Artichoke Basil Spread

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Chicken Sandwich w/ Artichoke Basil Spread

Chicken Sandwich w/ Artichoke Basil Spread

I never tire of sandwiches.  How could you with all the endless possibilities?  They can be as “boring” or as unique and interesting as you desire, and regardless what end of the spectrum, they all taste good if you use quality ingredients.  Well, unless they’re a soggy mess, but that’s a different story.  Before I get into my new fav addition – artichoke and basil spread I thought I’d give you an update on how my dietetic internship is going.

I’m already a month into the clinical rotations of my dietetic internship!  Time sure flies.  1 down, 9 more to go.  Ok.  Never mind…I still have a long way to go.  As I’ve mentioned, I was just the slightest bit terrified at the fact I’d be starting with clinicals.  While I can’t say that I love it at this point, it definitely is a unique and stimulating experience.  I feel extremely fortunate to have Audrey as my preceptor, a.k.a “The Rockstar.”  She is extremely knowledgeable and up-to-date on current research and practice, she makes sure she is visible and available to the other health professionals (so important!), and she deeply cares for her patients.  In other words, the perfect embodiment of what a clinical dietitian should be.  I’ll be saying my farewell to her today (I’m preparing myself for the inevitable) and onto the next site for my ICU rotation…

Chicken Sandwich w/ Artichoke Basil Spread

In summary, these are the major lessons I’ve learned so far:

  • Don’t be afraid to ask the preceptor questions even if I think they are dumb.  There were so many times I refrained from asking bc I felt that I had to already know everything.  I didn’t want to look incompetent.  This is a big no no!  I’m NOT supposed to know everything and the only way I can learn is by asking.  Not to mention, the preceptor is a wealth of knowledge and it’d be a shame not to gain some of it ;).
  • Dig deep and understand the big picture.  At first, the only things I concerned myself with were basic anthropometrics, lab values, chief complaint, etc.  However, I’m learning the importance of piecing together the puzzle, that is the patient’s condition, in implementing the best intervention.  Now I’m looking at all the doctor’s orders (still having a hard time deciphering some of the handwriting), progress notes, nurse’s notes, and as available, surgical, wound care, PT notes…it’s kind of fun playing detective ;).
  • Look up medical terminology, abbreviations, etc. and familiarize myself with them ASAP, as chances are, they’ll appear over and over again.  It’s like learning a new lingo and the sooner I get a grasp on it, the better I will be at communicating with other health professionals.
  • The most important lesson happens to be the one I struggle with the most.  Have more confidence in myself!  This I’m still working on.  After being buried in textbooks for so long, it’s quite different when trying to convey all your knowledge to a real human being.  I get so easily flustered and timid.  I tell myself to calm my nerves bc I got this!

Chicken Sandwich w/ Artichoke Basil Spread

While I plan our weekday meals in advance, it’s not a perfect science.  When we run out of food sooner than I had anticipated, rather than yelling at the Hungryman for eating more than he should (yup..he’s always the culprit..it can NEVER be me ;)), I will make sandwiches bc we always have bread.  I wouldn’t mind packing myself a PB & J all the time, but it’s always fun to mix things up.  So when I saw the recipe for artichoke basil spread in Everyday Food (affiliate link) I was all over it.  I have more basil than I know what to do with…it’s a problem..

Basil

Chicken Sandwich w/ Artichoke Basil Spread

The spread is SUPER simple to make and oh so flavorful!  The tanginess from the artichokes truly enriches the fresh and aromatic basil.  And as usual, I couldn’t resist squirting some sriracha in.  It’s super versatile too.  Dip some veggies or chips (mmm…it’d be perfect w/ pita chips), spread it on top of chicken or fish, add it to salads…  Have I convinced you to try it yet?  If not, I shall take a bite for ya.

Chicken Sandwich w/ Artichoke Basil Spread

Yup, you gotta try it for yourself!

If you have any recipes for quick & easy sandwiches, please do let me know on my facebook page!  I’ll be sure to share them on my page for everyone to see.

Chicken Sandwich w/ Artichoke Basil Spread
Print

Chicken Sandwich w/ Artichoke Basil Spread

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Artichoke Basil Spread

  • 1 can 14 oz artichoke hearts in water, drained and quartered
  • 1/3 cup fresh basil leaves
  • 1 Tbs mayonnaise
  • 1 Tbs fresh lemon juice
  • 1 tsp sriracha
  • season with salt & pepper

Sandwich

  • 8 slices of hearty bread I used multigrain
  • 4 slices provolone cheese
  • Baby spinach
  • 8 slices all-natural chicken deli meat

Instructions

  • For the spread: In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and sriracha; pulse until smooth. Season with salt & pepper. Pulse just to combine. The spread can be refrigerated up to 3 days in an airtight container.
  • Assembly: Coat one side of half the slices of bread with a generous amount of spread. On the other halves layer the spinach, cheese, and chicken. Put the two halves together and enjoy!

Nutrition

Serving: 4g

 

FNCE – Dietetic Students and Social Media

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FNCE

I returned to Brackenridge Hospital this week after spending the past weekend at the annual FNCE conference with my fellow interns and hundreds of Registered Dietitians.  For those who might be unfamiliar, FNCE stands for Food & Nutrition Conference & Expo.  It was held in Houston, TX this year, and my dietetic program payed for all 9 of us interns to go!  How awesome is that?  All we had to do was figure out our housing and ride situations.  Thankfully, my fellow intern, Sarah, graciously invited me to stay at her sister’s place with her.

FNCE

The opening ceremony took place on Saturday, and the honorary speaker was Betty Nguyen, an award-winning journalist, CBS news anchor and correspondent, and humanitarian.  She shared heartbreaking stories from around the globe that she had once covered and about how she followed hard after her goals and aspirations despite hardships.  I don’t know where my dreams will take me, but I certainly refuse to sit around and wait for something to happen.  Afterwards, I met up with my fellow Recipe Reduxers and the Healthy Aperture team for dinner at Hearsay Gastro Lounge.

FNCE

It was awesome reconnecting with THE one and only Regan and meeting other awe-inspiring ladies for the very first time (Hello Serena, Gretchen, Lindsay, Kristina, Kristen!).  It’s always nerve-racking to meet in person people you’ve been cyber-stalking.  But they were all so sweet and down-to-earth that I instantly felt at ease.

FNCEAs I learned at the conference, there is absolutely no need to re-invent the wheel.  These ladies give me inspiration and ideas as I continue to pursue my career and grow this blog.  This doesn’t mean copy exactly what they do; rather I should emulate and apply to what makes my clock tick.

FNCE
Top left corner is Sachiko St. Jeor, the creator of the Mifflin St. Jeor equation that I use every single day at the hospital!!

The rest of the weekend was spent attending various sessions, lingering and munching my way through the expo (you should’ve seen my bag of goodies…insane!), and spending time with Sarah.  We’ve only hung out at school so it was nice to get to know her on a more personal level.  I’m glad we’re doing this internship together.

Avocado

The most difficult part was choosing which sessions to attend as there were always 2 or 3 I was interested in learning about that were held at the same time.  As a student, the one that I most enjoyed learning about was “Job Searches in the Social Media Era” by Janet Helm and Julie Upton.

If you are a Registered Dietitian to be, I cannot stress the importance of using social media as part of your job search.  It helps:

  1. Gain visibility – Did you know that potential employers are likely to Google search your name?  The more positive information that is available about you, the more marketable you are.  This also means you must make sure your goals align with your status and get rid of all the things that cast you in a negative light (edit photos, privacy settings, etc).
  2. Build a better network – Landing a job these days isn’t just about what you know but who you know!  Connect with other RDs, engage in conversations, and put yourself out there.  Social media is a wonderful way to make that first point of contact.
  3. Extend your reach – Self-explanatory…think about how many people are using social media.
  4. Create and cultivate brand – Once you have created a brand, you should really avoid changing it to eliminate confusion.

When I first began blogging about a year and half ago, I didn’t know anything about social media.  I was one of those people who swore I would NEVER tweet.  I started a page under the name “Savor the Rainbow” simply to use it as a creative outlet for me to share my thoughts, life, faith, and my journey to becoming an RD.  Over time, I developed a passion for writing, cooking, and food photography and really enjoyed cultivating relationships with people I’d never even met before.  My desire to connect and reach more people began to grow..totally unexpected.  I didn’t know anything about social media, but I jumped on the bandwagon nonetheless and started engaging in conversations and making myself visible.  One year later, I’m still no expert, but I’m certainly feeling more comfortable and empowered to continue.

I tell Tim that starting a blog was the best decision I’ve made in a while.  If I hadn’t, I’d probably be living in a cave, feeling lost as I get ready to dive into the professional world.  Not only that, I probably wouldn’t have discovered my interest in nutrition communication.  It has opened so many doors for me.  Through it I met the RD rockstar, Regan Jones, the founder of Healthy Aperture and many other influential RDs.  When I Google my name, my blog and social media information pops up on the first page.  When I Google “How to become a Registered Dietitian,” my post can be seen on the first page as well.  I’m not saying all this to brag, but rather to show the power of using social media.  This gives me another incredible resource to include in my resume that sets me apart from others and could be the difference in landing me that job I have my heart set on. 

Now, I’m not saying you must start a blog, BUT you should definitely use social media to your advantage.  I don’t have LinkedIn, so I’m definitely going to set that up in addition to taking a professional head shot.  At the conference, I joined the Food and Culinary Professionals DPG as it is a great way to combine my interests and allows me to network with others on a more personal level.  Check out the list of DPGs to find the one that best suits your interests and needs!

What is my plan from here on out?  I’m going to rock out my internship and remaining graduate courses all while pouring my love into this blog and cultivating my brand.  I hope this post has inspired you to be more proactive and to befriend social media..it will take you to places you never imagined ;).  It certainly has for me!

Since we’re talking social media, let’s connect and get to know each other.  Feel free to click one (or all) of my social media buttons in the upper right hand corner of the page underneath the menu bar OR at the bottom of the page in the “About Min” box – two locations to make myself that much more accessible :).  Also, click on the names of the RDs that I’ve mentioned and follow them as well!  Now, let’s get to mingling 😉


American Botanical Council Rotation

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American Botanical Council

The grand, 160-year-old historic colonial you see before you is the home of the American Botanical Council (ABC), a non-profit organization that was founded 25 years ago by Mark Blumenthal.  This is where I spent the last two blissful weeks as a part of my dietetic internship.  I truly believe that God places certain people and circumstances in our lives at the most perfect times, and this instance was no exception.  After being in clinical settings for the past several months, coupled with the recent health issues of my husband and father-in-law, I was in deep need of some healing and rest.  ABC provided that and so much more!

The main mission at ABC is to “provide education using science-based and traditional information to promote responsible use of herbal medicine.”  I like to think of them as purveyors of knowledge.  With an unbiased approach, they bring to light the plethora of scientific and clinical research that the public may or may not be aware of, and by doing so, allows the public to make responsible and educated decisions about the use of herbal medicine.  What they are passionate about is helping people live healthier lives.

They accomplish this through various outlets, including Herbalgram, a quarterly peer-reviewed journal filled with stunning botanical photography and reliable, up-to-date information on medicinal plants.  One of my biggest pet peeves is encountering health claims that are not backed by scientific evidence.  ABC seems to be on the same boat as I am.  Argh…Science DOES matter!

Herbalgram

I, for one, am a fervent believer in herbal medicine.  I always turn to it first before considering pharmaceutical drugs (no offense to the Hungryman who is a pharmacist).   That’s because I know that the health benefits derived from plants or plant parts incomparably outweigh those from isolated components found in a plant, which is what drugs are essentially.  The same concept applies to foods.  For instance, why would I take a vitamin C supplement when I could eat an orange and nourish my body with vitamin C that’s a lot more bioavailable, along with fiber, folate, vitamin A, potassium…you get the idea.  The synergistic effect of compounds found in herbs (and foods) is undeniable.

Part of my time at ABC was spent reading various research papers and updating their literature database.  If I wasn’t at my desk, I was outside tending to their beautiful garden.

ABC-1Gorgeous, right?  If it looks like this during winter, I can only imagine the beauty and vitality that the spring will bring.  I planted carrots, leeks, beets, among other things and harvested kale, broccoli, carrots, rutabagas and spinach.  You can be sure a lot of them made their merry way home with me….along with some stubborn low back pain.  Jenny, my passionate and kind-spirited preceptor, has an unfathomable wealth of knowledge when it comes to herbs and gardening.  It is evident that she speaks nature’s language.  Her contagious spirit unleashed my desire to learn to respect and co-exist with God’s amazing gifts found on earth.

Bay laurelI also got to prune the beautiful but somewhat out-of-control bay laurel tree as well as separate and dry the bay leaves.  The ones that didn’t look so great will be used to make wreaths or compost.  Being the sweetheart that she is, Jenny wanted to save them all if she could.

Springdale Farm We also took a field trip to Springdale Farm, an urban farm in East Austin.  The owners live onsite, and it is very clear that they come from Aggie Land (oh the great divide continues).  As I walked around the farm, I got a glimpse of what sustainable, farm life must look like.  How rewarding it must be using your own bare hands to grow everything that goes into your stomach to nourish and sustain you! (says the girl who complained about back pains and her hands drying up like prunes after just a couple of hours) 😉

Springdale Farm

One thing that I couldn’t help but notice were all the jagged-edged holes in the leaves of a lot of the vegetables thanks to those relentless pests.  I thought to myself, “umm…no thank you.  I won’t eat that.”  But Jenny gently reminded me of the significant benefit of pests that oftentimes takes a backseat to aesthetics.  Just like us, plants have a defense mechanism that helps protect them against pathogens and other environmental factors – the release of phytochemicals.  These have been extensively studied and shown to protect us from various diseases, including cancer and heart disease (Liu, 2013).  So pests are not so evil after all, since their attacks trigger these  health-promoting phytochemicals to be released.  Now this isn’t to say eat the saddest looking veggies out there.  However, if the produce you have in your hand looks immaculate, it should raise some questions in your head.

Liu, RH.  Dietary bioactive compounds and their health implications.  Journal of Food Science 2013; 78(S1), A18-A25.

American Botanical CouncilOn my last day, the sweet ladies threw me a mini goodbye party.  They didn’t make it easy for this girl to leave the place of tranquility and love, did they?  And what’s a party without champagne, right? 😉  Hibiscus champagne to be exact.  It was the most beautiful drink I’ve ever seen.  Quite tasty too!  We toasted to ABC and my future success.  I thank ABC for all the wonderful memories, and I do believe this is only the beginning of a beautiful friendship.  While it may be Austin’s best kept secret, I sure hope it won’t stay that way for long!  I hope you take the time to check out their website, make a visit, volunteer…there are so many ways you can get involved!  Until next time, ABC….

 

Chipotle Sweet Potato Arugula Salad

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Chipotle Sweet Potato Arugula Salad

 

Chipotle Sweet Potato Arugula Salad

I cannot believe that I’m more than halfway through my dietetic internship!  With the finish line approaching quickly, I’m a ball of emotions.  It doesn’t help that THE question everyone is dying to know is, “what do you want to do when you graduate?”  I am hopelessly indecisive (so I have been told), and there are too many things I’m interested in.  However, one thing I am certain of is my passion for healthy cooking and introducing people to healthy, wholesome foods that they would normally shy away from.

Although it’s already been 5 weeks (what?!?) since my rotation at the American Botanical Council, the time spent there is anything but a distant memory.  I recall vividly the one gorgeous afternoon when I gave a presentation to the staff on the history and health benefits of Arugula.  It is definitely one of the more underutilized green vegetables out there, and the fact that the majority of the audience had never tasted it before excited me.  Perhaps they will think of me whenever they encounter arugula?  😉  Wishful thinking…

Arugula

I most certainly believe in “practice makes perfect.”  With giving presentations, however, even after much practice over the course of my grad program, I’m nowhere near perfection.  If only I could calm my nerves…  My fingers still get clammy, and words fly out of my mouth faster than I have time to process them.

Much to my surprise, on this day, I had never felt more at ease standing in front of an audience with freshly picked arugula in my hand.  Perhaps it was the tranquil setting in which I could free my mind from trying to impress my professors and fellow classmates and worrying about grades.  Couple that with my love for whole foods, I was in my element.  And it felt electrifying.

Here are some facts about arugula.

  • Nickname: rucola, salad rocket – upon one bite, you’ll understand why.  It delivers an explosion of flavor when consumed.
  • Flavor: aromatic, peppery, nutty, slightly mustard-like.  The longer the leaf, the more peppery the kick.
  • The ancient Romans and Egyptians considered it a potent aphrodisiac, and it was used to “restore vigor to the genitalia.” (I love learning about food history!)
  • Modern herbalists recommend it to improve digestion.
  • It is actually a member of the Brassicaceae family, which includes broccoli and brussel sprouts.  Therefore, it contains powerful antioxidant and cancer-protective phytochemicals called glucosinolates. 
  • A great source of vitamins A, C and K, folate, magnesium, calcium, riboflavin, potassium, copper, iron, and zinc.

arugula

If you’re pressed for time but want to add nutrients and some extra oomph to your dish, befriend arugula.  In fact, the less cooked it is, the better its flavor and the more health-promoting compounds it will retain.

Simply toss it into salads, soups, and pasta; add it to sandwiches instead of lettuce or spinach; make pesto substituting it for the classic basil; and it pairs great with whole grains and cheese.

Chipotle Sweet Potato Arugula Salad

Along with the presentation, I had the pleasure of cooking and serving everyone this Chipotle Sweet Potato Arugula Salad.  More than the presentation itself, I was nervous about how the dish would be received.  To my excitement, everyone LOVED it, and I found myself quickly regretting not making extra.  I truly love feeding people.  This dish is super simple to make!  The hardest part is roasting the sweet potatoes.  I have a feeling you’re going to enjoy the harmonious symphony of flavors going on in this dish.

[amd-zlrecipe-recipe:99]

Korean Cold Jellyfish Salad – Haepari Naengchae

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Korean Jellyfish Salad

Hi guys! Can’t believe a month has passed, and I’m now back in the States! How?!?

Korea was tons of fun (Click here for our past videos). We ate some really amazing food, walked A LOT, and shopped ’til we dropped, but the best part was spending quality time with family. I hadn’t seen my parents for nearly a year and was really thankful that they cleared out their schedule to show us around.

family

 top pic: with Tim’s mom’s side of the family

bottom pic: with my mom and grandmother (she was diagnosed with Alzheimer’s nearly 8 years now)

With a sad heart, I bid farewell to the happy and surreal times of laziness, carefreeness, and oblivion and reluctantly say hello to deadlines, to-do lists, and all that big girl stuff. The first thing I did when I returned home on Tuesday was unpack…and then went off to do some grocery shopping – Trader Joe’s, Costco, H.E.B. If there’s one thing that stresses me out beyond words, it’s an empty refrigerator. I haven’t cook for about a month so hopefully I still have some skills left in me.

I also signed up for my Registered Dietitian exam! As you all know, I completed my 10 month dietetic internship in June, and now all that stands between me and the RD credentials behind my name is this test. I didn’t want to wait too long so I decided August 5th was going to be D-Day. That gives me 2 weeks to study hardcore, and that is my top priority for now. Oh boy…wish me luck!

Korean Jellyfish Salad

Now onto this Korean jellyfish salad. If you follow us on Instagram, you’ve seen glimpses of some of the food we enjoyed on our trip – exotic and weird to some, but completely normal and delicious to us. Jellyfish salad? Why is this exotic?

Jellyfish

Ok ok. This may look the slightest bit out of the ordinary. But it’s fun to channel your inner Andrew Zimmern every once in a while and let your sense of adventure rather than your head guide you ;).

Jellyfish can be found in any local Asian grocery store. It’s sold in a package dried and shredded. In case you’re worried, the jellyfish does not taste fishy at all. It’s important to soak it in water for at least an hour to rehydrate and to remove salt. After time has elapsed, you can taste it to check for saltiness. Keep rinsing until most of the salt has been removed. At the end, drain and pat dry. Don’t be discouraged as this is the most tedious part. If you’d rather not mess with the jel-lyfish or if it creeps you out, feel free to substitute with shrimp or even thinly shredded chicken if you’d prefer. 

Korean Jellyfish Salad

While the jellyfish is soaking, prepare the rest of the ingredients. When ready to serve, pour the dressing over, and stir.stir.stir. With each bite you’ll enjoy its tangy, sweet, and slightly savory flavors as well as the chewy and crunchy texture. The liquid that’s extracted from the dressing (courtesy of the pear and cucumber) is pretty refreshing and quite divine during the hot summer months.

Korean Jellyfish SaladAs you can see, this salad is quite the looker. While it looks grand and impressive, it couldn’t be easier to make. Thus, it is a highly sought after entertaining dish and is commonly served at weddings, parties, and other special occasions. In fact, while I was in Korea, I made this with my aunt for her mother-in-law’s 70th birthday party.

It should be made well in advance as it is best served cold. Just add the dressing only when ready to serve so that the vegetables stay nice and crunchy.

Korean Jellyfish Salad

Thank you, auntie, for this special recipe! While the traditional dressing for this salad contains yellow mustard for that extra kick, hers is garlic-based. You can also substitute the vegetables with those of your choice. For instance, carrots, shredded cabbage, and lettuce would be fantastic. Hope you enjoy this beloved family recipe!

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Korean Cold Jellyfish Salad – Haepari Naengchae

Prep Time 1 hour

Ingredients

  • 1 10 oz. package salted shredded jellyfish
  • 1 English cucumber seeds removed and sliced thinly
  • 1 red bell pepper sliced thinly
  • 6-7 imitation crab meat sticks separated into thin strips
  • 1 Asian pear sliced thinly
  • Dressing
  • 1/3 cup rice wine vinegar
  • 4 tablespoons sugar
  • 1 tablespoon pureed garlic
  • pinch of salt

Instructions

  • Prepare the jellyfish - Rinse under cold running water. Fill a large bowl with cold water and let it soak for an hour. Taste and rinse until most of the salt has been removed. Drain and set aside
  • Meanwhile, prep all the veggies and mix together the dressing.
  • Refrigerate all components until ready to serve.
  • Pour the dressing over and stir everything together.

Nutrition

Serving: 4g

Lemon Arugula Toasted Naan Bites

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Toasted Lemon Arugula Naan Bites

 

Toasted Lemon Arugula Naan Bites

Finger foods…to me they are synonymous with “it’s party time!”

Whether you’re munching away on Spicy Korean baked chicken wings or avocado egg rolls while watching sports (can’t believe football season is almost here!) or hosting a more tame get together with chicken pesto pizza or roasted grapes hazelnut goat cheese crostini, one thing is for certain – eating with your fingers in the company of loved ones is the best way to celebrate.

And boy, did I have a reason to celebrate this week. If you follow me on Instagram, you know that I’m….

Registered Dietitian

officially a Registered Dietitian!!! (As you can see, Kona’s happy for me too.)

I’ve worked so hard for this very moment, and I just can’t believe that it’s finally here! I must say that it wasn’t until the next morning while updating all my social media accounts to say “RD” instead of “RD to be” that reality started to sink in. You can read all about my journey here. I wish I could say that I’m done, but I still have 2 more courses in my grad program. Finish strong, I must!Toasted Lemon Arugula Naan Bites

So you see, finger foods were a must this week…and some wine and cheese. I had this gorgeous bunch of arugula in my CSA box that needed to be eaten ASAP (greens were starting to turn yellow thanks to my negligence – EEKS!). Upon first taste, it was milder and less peppery than the ones I’m used to. Thus I knew I could be quite generous with its usage. The Hungryman won’t eat arugula unless it’s mixed in with other greens as he finds its flavor too pronounced. I knew he could handle this one. Or could he? 😉Toasted Lemon Arugula Naan Bites

I debated whether or not to post this recipe because there’s really nothing to it. Not to mention there are no exact measurements. However, sometimes what you need is an effortless yet healthy and delicious inspiration. And that’s what I hope I bring to you today.

I used whole wheat naan but you could use ciabatta, a baguette, etc. The important thing is to toast the bread so it’s nice and crispy in order to withstand the toppings without becoming a soggy mess. Obviously my choice didn’t end up as crunchy as some of the alternatives, but I’m really digging naan these days. Next, spread a generous amount of cheese (I used Boursin – garlic and fine herbs). Toss the arugula with some balsamic vinegar and extra virgin olive oil, and place a generous amount on top of the naan. Grate some lemon zest to finish and you’re done!

Toasted Lemon Arugula Naan Bites

The Hungryman freaked out just a tad bit when he saw the heaping mound of arugula, but I managed to coax him into trying a piece. He said I went a bit happy with the lemon zest (note to self), but other than that, he found it very enjoyable. The balsamic vinegar brightened the green while mellowing out the peppery kick, and the decision to go with whole wheat definitely added an earthiness that helped balance the vibrant topping. And who doesn’t love a flavorful cheese spread? It provided a rich creaminess to anchor each bite. The Hungryman may not realize it yet, but I think I’m changing his taste buds :). Score!

Print

Lemon Arugula Toasted Naan Bites

Ingredients

  • Naan preferably whole wheat or some other type of bread like a baguette, ciabatta, etc.
  • 1 bunch of arugula
  • Boursin cheese
  • drizzle of extra virgin olive oil
  • Balsamic vinegar I used 2 teaspoons
  • Lemon zest

Instructions

  • Toast naan. Spread a generous amount of cheese on top. Top with arugula tossed in olive oil and balsamic vinegar. Taste and feel free to add more or less. Sprinkle lemon zest to finish.

I’m attending the Blog Brûlée Conference!

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blog brûlée

Disclosure: My attendance at the event is partially sponsored. By writing this post I received a discounted registration fee. 

blog brûléeAugust 5, 2014…that’s the day I officially became a Registered Dietitian! (You can read more about my journey here.) There were many ups and downs along the way…and the ever-recurring thought of “this is never going to end!” However, persistence and drive once again proved their invaluable worth. The day finally came. There’s no denying my overwhelming joy and sense of accomplishment. But…now what?

With a degree in psychology and having worked in the retail and advertising world, I still think it’s crazy how I got to where I am today. But if there’s anything that I’ve learned from my 30+ years of life, it’s that following your heart, no matter how crazy and difficult it may be, is the best medicine there is. This may seem like a no-brainer, but there were many times when I wanted to quit because I was sick of being a student, struggling financially, having a heck of a time balancing my time (sorry, husband), etc. However, I learned a lot about myself through the whole process, and the best part is, I can now do what I’m really passionate about rather than feeling like a hamster stuck in a wheel.

My passion for nutrition stems from an appreciation and love for food and cooking that began several years ago. When my husband was first diagnosed with a potentially life-threatening heart condition, my world was rocked, and I suddenly found myself in the middle of the kitchen searching for answers. As lost as I was and as difficult as the challenge before me was, I knew I had to dig deep and rise to the occasion. I truly believe there’s always a blessing that comes out of hardship and trials, and honestly, if it wasn’t for his diagnosis, I still may not be able to crack an egg properly to this very day. Imagine that!

us

Fastforward three years – My husband was at a MUCH better place, and it turned out that he didn’t need a pacemaker after all! Not to mention his medicine dosage got cut by half. Even his doctor was amazed by the improvement in his lab values. In the midst of all this, I went through a HUGE transformation as well. I overcame my obsession with numbers, counting calories, etc., which I developed after marriage when I felt like everything was spiraling out of my control. I began to understand and practice intuitive, mindful eating. That’s a testament to the power of food and nutrition. It’s THE way to take back our health and well-being without relying on medicine and all the other quick-fixes that are widely available on the market.

I started this blog almost 2 1/2 years ago as a creative outlet. At the time, I was working on my prerequisites to get into a nutrition program, and as I became encumbered with textbook readings and research papers, time spent in the kitchen became little to none. Thus, this blog was a way for me to not lose sight of why I embarked on this journey in the first place – to combine the science and knowledge of food and nutrition with cooking and be able to translate this into real-life applications. Yes, it required much commitment as an INSANE amount of time and effort was put into every single post I put out there.

I suppose I could’ve spent that time earning some sort of income, but even without any financial incentives, I continued to develop recipes, make a crazy mess in the kitchen, take millions of photos in the most awkward positions, and work on my writing skills unceasingly. Why? Because that’s what made me truly happy and continues to do so today.

recipe redux

Through this blog, my eyes were opened to a who new world (a.k.a the blogosphere), which I would not have known existed otherwise. I began to connect with others (through the recipe redux) who shared similar interests and desires of communicating nutrition in the most tangible way – food. I reveled in the fact that I had finally found a support group..a niche if you will. I started to look up to and be inspired by Registered Dietitians, like Regan Jones of Healthy Aperture, Deanna Segrave-Daly & Serena Ball of Teaspoon of Spice, Gretchen Brown of Kumquat Blog, and Robin Plotkin of Robinsbite, to name a few.

So when these amazing ladies sent me an invitation to attend the very first Blog Brûlée Conference that will be held in Vermont on September 12-14, I instantaneously began packing a suitcase in my head. I seriously can’t thank them enough for this opportunity. As I read Robin’s post, I related wholeheartedly to everything she had to say and my excitement grew all the more thinking about being in the presence of others who are driven by the very same desires that propel me.

This conference couldn’t have come at a better time. As I decide on what steps to take next in nurturing and using my passion to create my career, I feel fortunate that I get to be in the company of 19 other like-minded dietitian bloggers and nutrition communication experts from whom I’ll be able to seek advice and learn. I hope to gain insight on marketing, branding, and using social media effectively. I’m also looking forward to getting to know and developing friendships with all the attendees, and what better way to do so than kicking back in the picturesque Green Mountain State, sharing delicious eats and swapping stories?

Now all that’s left to do is to count down the days. Vermont, here I come!

 

 

 

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