Almond Apple Breakfast Cake

Hello friends, I have something very delicious to share with you... 

You know that saying, “if you cant stand the heat, get out of the kitchen”… well I was about to with this one. The heat almost got the best of me in my apartment that unfortunately lacks an air-conditioner. Ninety degree weather certainly does not set the mood for baking, but I was inspired so, I hoped and prayed for a delicious end product that would make the sweat and tears all worth it. And it was! 

Here’s what I got - a slightly savory, bread-like, breakfast cake that could easily be turned into a dessert cake with a simple scoop of ice cream. This recipe is superb since it is made with nutritious ingredients like almond meal and oats. I love it because if you choose to indulge in a slice for both breakfast and dessert you can be rest assured you’re starting and ending the day, the healthy way! Hip hip hooray!

Here’s how you do it… 

Ingredients:

2 cups almond meal 

3 eggs

1 cup rolled oats

3 large apples, peeled

1/2 cup milk 

1/4 cup brown sugar

2 tablespoons butter, melted

2 tablespoons cinnamon 

2 tablespoons vanilla extract

2 tablespoons apple butter

1 tablespoon extra virgin olive oil

1/2 cup chopped walnuts

1 tablespoon baking powder

1/4 teaspoon salt

Directions:

1. Preheat oven to 400 degrees. 
2. Wash, peel, and slice apples (very thinly).
3. Combine almond meal, oats, sugar, and cinnamon in a large mixing bowl. Add melted butter, milk, and oil. 
4. Whisk eggs and add to bowl. Add baking powder.
5. In a separate bowl, toss apple slices with almond butter. 
6. Coat a cake pan with nonstick spray. Pour in cake batter. 
7. Layer apple slices on top of the batter. Arrange so apples cover the top of the cake. Sprinkle the chopped walnuts on top. 
8. Place pan in the oven for approximately 50 minutes. (Cake should appear golden brown).

Dig in!

A Weekend in the Mile-High City

On Friday, July 9th my sister, Brittany & I traveled to Denver, Colorado...

Day #1
Camping! 

To be honest, I wasn’t sure if I was the camping type of girl. I love the outdoors, but there’s something terrifying about being in the wilderness, sleeping with the mountain lions, and not being in close proximity to a shower. However, once the tent was pitched, a fire was started, and mojitos were poured, the trip became quite relaxing. Plus, I had the cutest pup, Ace by my side who’s face eased the anxiety. 

The campsite was located about an hour and a half outside of the city where we were surrounded by incredible mountain views and starry skies. As the sun was setting, we took a short hike up a rocky hill. Afterwards, Brie and Andrew, the most amazing hosts, prepared guacamole, barbecue chicken, and fire roasted sweet potatoes. Later on, a “meat rocket” was prepped consisting of ground beef, chopped onion, peppers, and mushrooms, and a dash of dirt. This baby roasted in the fire for 2 hours and we were all curious as to how it would turn out. Surprisingly, the veggies were cooked just right and it made the perfect midnight snack.

Day #2
Downtown Denver

After returning to civilization, we took a stroll through downtown Denver. Beginning at 16th street, pianos lined the sidewalks where locals performed their favorite songs. This led us to Larimer Square which was decorated with string lights, filled with outdoor tables, and amazing restaurants and bars. Next stop, Union Station… not your typical train station. This place was a dream come true…literally for the bride and groom who were celebrating their wedding in this enchanting space. As our feet tired, we stopped for a drink at View House which was a roof deck bar offering a incredible views of the city and a wide variety of games like volleyball, bean bag toss, etc. A glass of wine and order of sweet potatoes made this the perfect pit stop. Later, we had dinner at City O’ City, a vegan and vegetarian restaurant. This place was super delicious and very creative. I ordered a pizza with apricot jam, brie cheese, and seitan sausage. What a combo! I only wish I had left room for dessert because the “scout” cookie was calling my name - oats, sweet potatoes, and chocolate chips (all of my favorite things).

Day #3
Red Rocks and (attempted) Tubing

We’ve all heard of the amazing Red Rocks theater where only the best of the best go to perform. Although I didn’t see a concert here, I did engage in a workout at the amphitheater in this mile high city. Brittany and I were warned about the difficulty and watched videos to prepare ourselves for what lied ahead. People running up and down the rows, climbing the planters which got steeper each row, and back squatting down… looked incredibly painful. Upon arrival, the planters were taller than me and the altitude certainly took my breath away. After a few bumps and bruises, I’m proud to say I completed a workout at the Red Rocks! Little did I know there were more struggles ahead. We then took a drive to Golden, Colorado to go tubing down a creek. I was so excited for this and ready to hop into the ice cold water. After only (maybe) a minute or two, I had already flipped over, took a tumble under water, and lost my tube. I quickly hopped on with Britt and we got off the next chance we got. This did not go as well as we had planned, but were able to laugh about it later on in the night!

After some blood, sweat and tears, and a couple of episodes of Orange is the New Black, we fired up the grill in Washington Park. Here, we were witnesses to the most beautiful sunset. Our favorite cooks, prepared salmon with special red rocks seasoning, grilled eggplant, and a fabulous couscous salad with cucumber and feta. Having someone else cook for you is such a treat! 

Toaster Waffle + Peaches, Yogurt, & Granola

I don't think I've had a toaster waffle since elementary school. 

During my most recent grocery shopping trip, I walked past the frozen breakfast aisle and came across WHOLE GRAIN TOASTER WAFFLES. I'm definitely behind the time with this one. This has been a breakfast game changer for me. You've probably already caught onto this, but I am not the best at preparing and packing meals during the week. It's quite the struggle for me. 

But now, my mornings have been so easy and I can start the day knowing I have fueled my body right. I love the addition of yogurt to this recipe for an extra punch of protein. If you're not keen on peaches, swap them for fresh berries or your favorite fruit! 

Ingredients:

1 whole grain toaster waffle
1/4 cup plain yogurt
3 tbsp granola
1 peach, chopped
1 tbsp honey or maple syrup

Directions:

Place the waffle in the toaster until golden brown. Wash and dice the peach. Once waffle is toasted, scoop yogurt onto the top of the waffle. Top yogurt with granola and diced peaches. Drizzle honey or maple syrup.  

Enjoy! 

Best of Times & Tastiest of Treats [APRIL 2015]

Good Morning!

So, I decided I wanted to share more of my experiences on this roller coaster called life with you. Each month, I will be posting brief summaries of my favorite moments/meals/stories/jokes/whatever it may be right here. Starting with this pretty plate ...

This Eat Your Veggies Bowl from Laughing Planet

This #RD2BE gets serious cravings for veggies. I get nightmares if I haven't consumed several hefty servings.  This particular day was just one of those days the veggies weren't flowing into my belly and I was in dire need of a veggie fix. Visiting Laughing Planet for this veggie bowl was the best thing I could do since they are just as serious about serving vegetables as I am eating them.

A weekend spent at the Oregon Vineyards

As passionate as I am for food, there is something "fermenting" inside me that's just dying to learn more about wine. There is something so classy and sophisticated about having a glass of wine with dinner. I am not calling myself a wine snob, but my taste buds are slowly learning what a nice glass of wine ought to taste like. I am finding myself more and more curious about different varietals and food pairings. This just sounds so fun! One day, I will be a sommelier! 

A step in the right direction at Tryon State Park

Training for the Foot Traffic Flat half marathon on Sauvie Island on July 4th has begun! I am increasing the mileage every week and I'm pretty sure one these days my feet might just fall off. BUT I am sticking to a workout routine and feeling great! Here you can find me on a lengthy trail run. 

A fresh take on pasta at a new neighborhood restaurant

Oh, yes... it is open. Oak & Olive, a new Italian restaurant in the quaint little town of Hillsdale has opened its doors to the community. I can't tell you how nice it is to finally have a true Italian restaurant nearby. Portland has some of the best food I've ever had in my life, but Italian hasn't it made it to my list until this little cutie. The menu consists of homemade pasta and pizza dough, fresh salads, osso bucco, and pork tenderloin. The agnolotti, fresh pasta stuffed with ricotta and spinach, and topped with cherry tomatoes deserves two thumbs up!

FRIENDS ---> please share some of your favorite things {in the comment box} this month!

Roasted Parsnip Fries

We're really getting fancy with our fry selection. French fries, sweet potato fries, and now parsnip fries. I have to admit I've been so curious as to why so many recipes for parsnip fries are popping up all over Pinterest.

Yesterday, I was in the produce aisle of the grocery store and I wanted to try something new. And then I saw parsnips. So, I bought a few and the next day they were washed, sliced, and thrown in the oven ready to become part of the fry sensation.

After 30 minutes, I was hooked! Parsnip fries are totally delicious. Dipped in a little bit of ketchup, they make the perfect pair to any meal. Plus, they're way healthier than your run of the mill french fries. Go ahead, try for yourself!


Roasted Parsnip Fries

Ingredients:
3 large parsnips
2 tbsp extra virgin olive oil
1/4 tsp black pepper
1/4 tsp salt
1 tsp minced garlic

Directions:
1. Preheat oven to 400 degrees.
2. Wash and lightly peel parsnips. Slice into thin strips.
3. In a bowl, toss with olive oil, salt, pepper, and garlic.
4. Line a baking sheet with aluminum foil or parchment paper.
5. Spread the fries out onto the baking sheet and place in the oven until golden brown (~25-30 minutes).

Serves 4

A [Quick] Weekend in Paradise

Sand. Sunshine. Mojitos. Paradise.

This is how I spent my weekend...and it was absolutely perfect. Throughout the past few years, I have spent a lot of time in Los Angeles. Since starting the dietetic internship and moving to Portland I haven't visited in a while so, I was extremely excited to make my return to the land where summer never ends.

This trip made me realize something about myself - I don't like to stay in the same place for a long time. I like to travel and explore new places, things, and people. It's so fun to soak in other cultures, experiences, and cuisines. It keeps things interesting and exciting. It stimulates the mind! Even short trips like this get my mind refreshed and excited to keep traveling and even get back to the swing of things in internship land.

My first day in Southern California was spent in Catalina Island. As soon as you step off the ferry, you really feel like you're in another country. So quaint, so peaceful, so perfect.

I parked myself on the beach for the day and I am proud to say the mojitos started flowing at 10:30 am. A vacation isn't a vacation without a good mojito. After hours of pure bliss and sunbathing, the beau and I rented a kayak and paddled our way around the island. Sunshine and warm weather is certainly a huge motivator for me to be active. Incredible views like these don't hurt either (look for yourself ---->).

After working up an appetite, we splurged on a fancy Italian dinner which was heaven on a plate. We started off with some fried calamari followed by linguini and clams + chicken parmesan. We continued to walk around town stopping in cute little boutiques until it was time to take the last possible ferry back to LA.

The next (and sadly final day) was spent on Santa Monica beach. I made it my job to get as much vitamin D as possible... and a tan. Santa Monica promenade is possibly one of the most lively places I've ever seen. Every few steps, you find yourself stopping to witness the talented musicians and street performers.

Later that night, I met up with some old friends at Mike & Anne's, a great restaurant in South Pasadena with outdoor seating in a courtyard trimmed with white lights. We shared a bunch of appetizers including a pomegranate salad, brussels sprouts, roasted cauliflower, and olives. Our waitress joked at our dietitian-like dinner choices. It's funny when you haven't seen someone in almost a year and yet it feels like no time has passed at all. This night was filled with a lot of laughs and later some fro yo.

I couldn't have had a better time or have been surrounded by better people. The message of this story is to stay curious, see new places, and live a little. Sometimes putting yourself out there and breathing in the fresh air is just as nourishing for the mind and body as feeding it well.

Cinnamon Vanilla Overnight Oats

Overnight oats have been a real life saver for both me and my stomach. Prepping meals for the day ahead is not a strong suit of mine. A great deal of effort goes into packing a yogurt cup, granola bar, and banana. So, since overnight oats have been discovered they have made their way onto my menu on nearly a daily basis. They're quick, delicious, and very satisfying - and so they shall stay on my makeshift menu. As someone who prefers to snack throughout the day, some days are busier than others and snacks don't always fit in between meals. Oatmeal is my best bet on these hectic days due to their high fiber content which keeps my belly full until I can fill it again.

Ingredients:

1/2 c oats

3/4 c milk (low fat, soy, almond, etc)

1/2 tsp vanilla extract 

1/2 tsp maple syrup 

1 tbsp chia seeds

Directions:

Combine ingredients in a jar overnight. Heat in the morning. Eat!

5 Tips for Being Positively Productive

I don't know about you, but sometimes I let procrastination get the best of me. When there's so much to explore on a sunny day, which we've been lucky to have so many here in Portland, it's easy to put everything on the back burner. This often leads to trouble - late nights, cram sessions, and just too much to do in so little time. So, my friends at Kabbage, a company that empowers small businesses (and blogs) to follow their dreams by providing funds to grow big and strong, inspired me to compile a list of some of my essential tips for being your most productive self!

#1 Write it down
Grab a piece of paper, a planner, or white board (whatever you're most likely to look at) u'd create a list of the tasks at hand. Whether it's to write a paper, do laundry, go for a run, or attend a meeting, having it all written down in ink will help you visualize how to schedule your time.

#2 Prioritize
Now that you have your handy dandy list, consider what's most urgent. Can the laundry wait? Is the paper due at midnight? I usually like to stick with whatever's due first.

#3 Brain Food
Being productive can be exhausting. Or, you may just get hungry out of boredom. Having something healthy to munch on will help you fight through mental blocks. My favorite productivity snack is a handful of raw cashews with dark chocolate chunks.  yum.  Oh, and a cup of coffee or tea will do wonders!

#4 The Perfect Playlist
Put in your headphones and pick a playlist on spotify - Chill, Focus, Intense Studying (whatever floats your boat).  This will help set the mood for a productive day.

#5 Minimize Distractions (aka put the cellphone away!)
Yeah, those text messages are just flooding in, but you won't get very far when your honey is trying to say hey. So do yourself a favor and put your phone away. Every hour take a 15 minute break and use this time to check in with friends.


{Brain Food Recipe} Bite Size Peanut Butter & Dark Chocolate Cookies


For entrepreneurs looking for some more productivity tips, check out Kabbage's website and blog!




[Disclaimer: I was not compensated for this post.]

Apple + Granola Breakfast Cookies

Do you ever skip breakfast just because there isn't enough time to prepare a meal on top of getting ready in the morning, making the next bus, or maybe just due to a bad hair day? If this describes you (& frizz gets to the best of us), meet your new best friend...

These apple + granola breakfast cookies will provide you with the fuel you need to get the day running with your best foot forward. They are packed with fiber to keep you fuller longer and are easy to grab and go when on the run. They're not only perfect for the working woman/man, but they are also super easy to pack in a kid's lunchbox for a healthy snack. Give them a try! I promise you won't be disappointed.

Ingredients:
1 1/2 cups almond meal
1 cup rolled oats
3/4 cup unsweetened applesauce
1 egg, beaten
2 tbsp butter, melted
2 tbsp maple syrup
1 medium apple, finely chopped
1/2 cup granola
1/2 tsp cinnamon
1/2 tsp nutmeg

Directions:
1. Preheat oven to 350 degrees. Coat a baking pan with nonstick spray or oil.
2. In a bowl, combine flour, oats, and apple sauce. Mix.
3. Mix in the egg and butter.
4. Add the apple, granola, cinnamon and nutmeg. Stir.
5. Place 2" balls of dough onto the baking pan. Place in the oven for 30 minutes or until lightly browned.

Makes ~ 15 cookies

5 Minute Black Bean + Salsa Tacos

Hello everybody! SO sorry to have been away from my blog for so long. Good news is you'll be seeing a lot more recipes popping up on Noms McGee from now on. Like this one... Black Bean & Salsa Tacos!

So,  part of the reason why I haven't been making too many recipes is because I started this thing called grad school which consumes most of my life. But, it has provided me with inspiration to create healthy meals in minutes.... yes, minutes! As a grad student, I come home hungry, or hangry is probably a better word. The only thing on my mind riding the bus home is what can I whip up that will feed me asap! Well, this recipe did just the trick and now it is has become a weeknight staple. I hope you all enjoy it as much as I do!

Ingredients:
6 corn tortillas
1 can black beans, rinsed and drained
1/2 can tomato paste
1 cup plain yogurt
1 cup prepared salsa
1 small avocado

Directions:
1. Warm tortillas in a pan for 2 minutes on each side.
2. In a bowl, mash the drained beans and mix with tomato paste.
3. Spoon black bean mash onto center of tortillas. (approximately 2 tbsp)
4. Top each tortilla with a tablespoon of salsa, yogurt, and avocado.

Enjoy!



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Maple Roasted Delicata Squash

Squash is such a cozy food isn't it? Now that we've entered November nothing sounds better than coming home from a long day of work and filling my belly with something warm. Well, one day this little delicate squash was sitting on my kitchen counter just waiting for me to throw it in the oven. In just 15 minutes, I had a delicious side and I was oh so cozy. I paired this recipe with kale and walnuts. I hope you enjoy it as much as I did!

Maple Roasted Delicata Squash

Ingredients:
1 delicata squash
2 tbsp olive oil
2 tbsp maple syrup
1 tsp cinnamon
salt & pepper to taste
1/4 cup raisins (optional)

Directions:
Preheat oven to 425 degrees. Wash squash and slice in half lengthwise. Use a spoon to scoop out the seeds. Slice each half into 1-inch segments. Mix squash, oil, syrup, cinnamon, salt and pepper in a bowl then scatter onto a baking sheet. Place in the oven for 15-20 minutes. Top with raisins or dried cranberries.

{Recipe ReDux} Pumpkin Pie Overnight Oats

This month's Recipe ReDux theme, "Spooky Spices" made me realize I really need to stock my spice cabinet. Since I moved to Portland and started the dietetic internship, my meals have been quite spiceless. Sure, my veggies and quinoa have tons of flavor on their own, but I guess it's time to turn up the heat.

This recipe for Pumpkin Pie Overnight Oats is super quick to throw together after a busy day and makes for a delicious breakfast the next morning. The funny thing is, I never cared very much for pumpkin flavored things. Now, I'm going pumpkin crazy. It is so delicious! I especially love pumpkin pie which is why I decided to toss it into my morning mix.

Ingredients:
1/2 cup old fashioned oats

1 cup vanilla soymilk

1/4 cup pumpkin puree

1/8 tsp cinnamon

1/4 tsp pumpkin pie spice

small dash of salt
2 tbsp raisins

Directions:
Combine ingredients in a jar and stir. Cover and place in the refrigerator overnight. In the morning top with granola or raisins! 

An InLinkz Link-up

{Recipe ReDux} Baked Rotini in a Pumpkin Sauce with Parmesan + Pecans

By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.

I'm 75% Italian which ultimately means pasta is my favorite meal of all time. The options are endless with pasta which is why we should celebrate National Pasta Month! You can have it with a marinara sauce, pesto sauce, vodka sauce, or garlic and oil. You can have it with veggies, meat, beans, or eggs. You can have penne, rotini, linguini, or fettuccine. Pasta is the perfect foundation for a healthy meal.

I especially love buying whole wheat pasta. It's an affordable way to incorporate whole grains into your diet plus, it's guaranteed to be satiating. As a college student, I often come home in dire need of a quick fix for dinner. This recipe couldn't be any easier to throw together and it enhances the flavors of fall! 

Ingredients:
1/4 cup olive oil
3 garlic cloves, minced
1/2 medium yellow onion, chopped
1 can pumpkin puree
1/8 cup reduced fat milk
1/4 cup pecans
2 leaves of sage, chopped

1 box whole grain rotini
salt and pepper, to taste

Directions:
1. In a large saucepan, sauté garlic and onion in olive oil. Cook until garlic is brown and onion is translucent. Add the pumpkin and milk. Stir. 
2. Stir in sage, pecans, salt and pepper. Cook for 10 minutes. 
3. While the sauce is cooking, bring a medium pot of water to a boil. Add the pasta and cook until al dente. Preheat the oven to 375 degrees. 
4. Combine the pasta and sauce in a baking pan. Place in the oven for 20 minutes.

Voila!

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. Hope you enjoy!

An InLinkz Link-up

Strawberry Yogurt Cake

Yesterday, I celebrated my birthday with wonderful people and delicious food. This reminded me of how powerful a meal can be when spent with the right people. As part of my dietetic internship application, I wrote about food's role in bringing people together, bonding, and celebrating. Well, this recipe is meant to do just that. I strongly encourage you to share a slice of this Strawberry Yogurt Cake with someone you love.

Ingredients:
1 1/2 cups whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1/4 cup olive oil
2 tbsp maple syrup
1 egg
1 cup vanilla Greek yogurt
1 cup fresh berries
1/4 cup hemp seeds

Directions:
1. Preheat oven to 350 degrees.
2. In a medium-sized mixing bowl, combine flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs. Add to flour mix.
4. Stir in olive oil, maple syrup, yogurt, berries, and seeds. Mix.
5. Pour into a greased cake pan.
6. Bake for 40 minutes.

I like a to smear a little bit of jam on top and serve with fresh berries for breakfast.

Whole Wheat Linguini with Poached Egg

I love to cook, but I especially love to cook something that's quick. Well, this pasta recipe just worked its way to the top of my list as it cooks in less than a half an hour. If that's not satisfying enough, the added bonus is that it's hearty, healthy, and absolutely delicious! The addition of the eggs adds a punch of flavor to this traditional pesto dish.

1 cup whole wheat linguini
1 cup mushrooms, chopped
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 medium onion, finely chopped
homemade pesto
4 eggs, (1 egg per serving) poached
parmesan cheese

Place a pot of water over medium heat. Bring to a boil. In the meantime, heat olive oil in a skillet over medium heat. Add the garlic and onion and let brown. Then, add the mushrooms and cook until tender. When pasta is cooked, strain and pour in a bowl. Add the mushrooms and pesto. Mix. Divide pasta equally and top with parmesan cheese and a poached egg.

Enjoy!

{Recipe ReDux} Banana Bread Bars

School has officially started.

It's been a great first week, but I'm so happy that it's Friday! The first week is always tough. After a whole summer of sleeping in, waking up at 5 AM just doesn't feel natural. For me, breakfast is usually at 6, but by the time 9 rolls around, I'm hungry again! In order to stay sane, I pack some snacks. I love this month's Recipe ReDux theme, because bars, bites, and brown bag snacks are so important for us, kids to stay alert throughout the school day.

This recipe for Banana Bread Bars has only 4 wholesome ingredients making it very easy to pop in the oven on a Sunday night. It kind of resembles a Larabar which happens to be one my favorite on-the-go snacks.

Ingredients;
3 very ripe bananas
3/4 cup whole wheat pastry flour
1/2 cup applesauce
1 tbsp cinnamon

Directions:
Preheat the oven to 350 degrees. In a small bowl, mash the bananas.  Fold the flour into the mashed bananas. Then, add the applesauce and cinnamon. Mix well and place into a small greased pan. Bake for 30 minutes.

An InLinkz Link-up

What I Ate Wednesday

A few weeks ago, I was tagged by my dear friend and mentor, McKenzie Hall to participate in the What I Ate Wednesday series. I couldn't have been more excited to photograph what I eat on a typical day. On this specific day, I had just arrived to Portland, Oregon where I will be completing my dietetic internship. Portland has been recognized as one of the healthiest cities in the country along with some of the healthiest restaurants. With that said, I could not wait to unleash my inner foodie and explore some of the amazing food options available to us Portlanders.

Commence exploration.

Beginning in my quaint neighborhood, Hillsdale, I came across a place I knew I would spend countless hours at doing homework and chugging coffee. Baker & Spice, a local cafe is where I ate breakfast...

Breakfast: Harvest Grain Bread + Coffee
Bread was made with a mix of veggies.

After breakfast, I explored the downtown area of Portland which is home to Powell's Bookstore and also where the Saturday Market is held. I eventually made my way back to Hillsdale and stopped for lunch at Verde Cocina...

Lunch: Sweet Potato & Black Bean Salad

This was a day filled with walking. When I say walking, I really mean hiking (there are hills everywhere!). So, my appetite was through the roof and this led me to Seasons & Regions.

Dinner: Fish tacos + rice & beans
Seasons and Regions restaurant uses produce from their own farm and other local farms to make their menu items. These tacos made excellent  leftovers for the following night as well.

The WIAW Dietitian Tag! #WIAWRD

This blog post is a part of a ‘dietitian tag’ to see what other registered dietitians from around the world really eat!

To carry on this tag all you need to do is:

1) Copy and paste this section (marked within the ******) to the bottom of your WIAW blog post.


2) Tweet/Facebook the link using the hashtag #WIAWRD (What I Ate Wednesday Registered Dietitian).

3) Add your blog post link into the section below.


4) ‘Tag’ 2-3 other dietitians to carry on the tag via email!

I tag:

Stephanie Wilson, RDN 
Kylie Held, Imma Eat That

Previous WIAW Blog Posts (add yours here along with where you’re from!):

Nic’s Nutrition – Weekend Edition (West Yorkshire, UK)
Gemma Critchley, Dietitian Without Borders (Liverpool, UK)
Nic’s Nutrition – Week Day Edition (West Yorkshire, UK)

Helen West, Food & Nonsense (Uluwatu, Bali)
Diana Chard, Bite My Words (Nova Scotia, Canada)

Mark McGill, Glipho (Ottawa, Canada)

Debra Riedesel, CycleDiet.com, Sensitive Dietitian’s Kitchen.com (Iowa,Florida, New Jersey, USA)
Aaron Flores, Balance Variety and Moderation RDN (Los Angeles, CA)

Michaela Ballmann, Wholify (Los Angeles, CA)

Sharon Palmer, The Plant-Powered Blog (Los Angeles, CA)
McKenzie Hall, Nourish RDs (Los Angeles, CA)
Jaime Ruisi, Noms McGee (Long Island, NY)

{Recipe ReDux} Back to School Banana Berry Oatmeal

By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

Why is it that the summer always goes so fast and the winter always feels so long?

Tomorrow is my first day of orientation for my dietetic internship at OHSU. It's going to be a busy week and is only going to get busier once classes begin. So, a hearty breakfast is so important! This bowl of oats is packed with fruit providing you with a lot of nutrition. It is the perfect way to start your day and a great school year!

2 ripe bananas, mashed
1 cup rolled oats
1 cup milk
1 teaspoon cinnamon
Pinch of salt

Combine all ingredients in a small bowl. Place in the microwave for 2-3 minutes.

Good luck to all students!

An InLinkz Link-up

Staying hydrated (flavorfully) & an agua fresca recipe

Water has always been my drink of choice. I always keep a bottle handy incase the heat gets the best of me. It's so important to stay hydrated during these hot summer months. There are lots of flavorful ways to stay hydrated, too! A piece of fruit or flavored water is a great way to give your body the fluids it needs. This recipe for a mixed berry agua fresca adds a little pizazz to your plain ole' water. You can blend any type of fruit you like with water - watermelon, raspberries, lemon, and lime.

Ingredients:

1 1/2 cup mixed berries

2 cups water

2 tablespoons chia seeds

Mix all ingredients in a blender.

Serves 2

Simple Tomato & Avocado Salad

This salad has a place at the table for almost every meal. It's so easy to make and adds color to any dish. It's your new summertime staple.

Ingredients:
2 medium tomatoes
1 medium avocado
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions:

Chop tomatoes and avocado.

In a medium bowl, mix with olive oil, salt and pepper.

Ready to serve!

Serves 4