Musings of a Dietitian

If I’m going to be honest, I’m writing out of boredom (yet again)… I love to write, but sometimes I feel restless because my written words are often full of emotion and uber dramatic. I blame it on being the baby of the family. And the only girl. Deep down, I probably should journal daily, but ain’t-nobody-got-time-for-that! If you know that reference then you deserve a fist pump. If you don’t know what a fist pump is, then for the love of God, please google it. [End of random soap box].

As a dietitian, I go through phases, just like everyone else. My nutrition beliefs change with my knowledge and age. As a college student, I believed that eating healthy meant counting calories was the way to go. As a grad student, I used food to help maximize my energy level. And now that I’ve been practicing as a dietitian for a couple of years, I believe it’s all about listening to your body. 

The problem is, many of us have lost sight of how our bodies communicate with us. Simply put, if you’re in pain, you’re doing something wrong. If you’re regularly eating so much that you need to unbutton your pants or go lay on your belly, then you’re doing something wrong. If your lungs can’t tolerate walking a mile, then you’re probably doing something wrong (unless you have severe asthma or COPD, but that’s a different story). 

And what it all boils down to, is that you deserve better. You deserve to not be in pain, to be able to eat in moderation and to walk a mile with ease. Maybe that’s where our society falls apart and why obesity has become an epidemic. Maybe as a whole, we don’t believe that we deserve it. But the thing is that we DO! I can’t stress that enough… YOU DESERVE TO FEEL GOOD! We deserve all the beauty and joy that life has to offer. So, I challenge you to take time to listen to your body. Give it the attention it deserves. And as a result, 

you 

will 

be 

better 

you. 

Period. 
Piece out home slice. 

Healthy Green Smoothie Recipes // Nom Nom

Sweet Pepper + Kale Summer Pasta
Serves 4

1 (8 ounce) package bow tie pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 cup chopped kale
4 cloves garlic, minced
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled

Instructions:
Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
Heat oil over medium heat in a skillet. Stir in red pepper, kale and garlic. Add basil, cayenne pepper, salt and black pepper. Cook until vegetables are slightly crispy.
In a large bowl, toss cooked pasta with vegetables. Add feta cheese and serve.
 
Spicy Mexican Pasta
Serves 4

½ pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 bell pepper, chopped
½ cup corn
1 cup black beans, cooked
1 ½ tablespoons taco seasoning
½ jalapeno
Salt and pepper to taste

Instructions:
Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
Heat over medium heat in skillet. Cook onions and peppers in oil until slightly tender, 5 to 10 minutes. Stir in corn and heat through. Stir in black beans, taco seasoning, salt and pepper and cook until heated, 5 minutes.
Toss ingredients and serve.
 
Farmer’s Market Veggie Pasta
Serves 1

2 ounces (2/3 cup) dry whole wheat penne
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup white beans, cooked
1 lemon, juiced
1/4 cup chopped fresh basil
1 tablespoon Parmesan cheese
1 tablespoon olive oil

Instructions:
Cook pasta and drain.
Toss all ingredients and serve.