Its already the first weekend of February, what? I wanted to share a few recipes that I made over the month of January and my go-to sources on the internet for recipes. I also want to share a bit of the 'why' behind these recipes. The whys may be surprising, but I think they are important because food choices are about so much more than nutrition. For me, it can depend on what is available in my house, how much time I have, or something I am craving - sometimes it's roasted broccoli other times it chocolate!
I go through phases with pancakes, but by far my favourite discovery was banana pancakes. I recently posted on instagram my weekend banana pancake revival - I made these mostly because I had bananas that had browning bananas on my counter (and about 10 more already in my freezer). I also love the moisture bananas add to the pancakes.
Asian Style Turkey Burger
I came across this post earlier this month and decided to use it for a little inspiration with dinners at our house.
So, as I stood in the grocery store on a Wednesday with no real plans for dinner (It happens!), I turned to this post to find a recipe. This recipe fit the criteria for a quick weeknight meal, we eat asian foods often so we generally have the staples in our pantry, and I prefer a turkey/chicken burger over beef.
Lemon Lentil Soup
I LOVE this soup. It's very quick and easy to make and super tasty. I wanted to have some lunches ready to go for the week, so last Sunday I made a pot of soup. I also used this recipe with pre/post-natal groups at work this week and the response was overwhelmingly positive. This recipe is from one of my oldest cookbooks - Company's Coming: Soups, which I have shared here with some slight modifications. Enjoy!
1 tbsp canola oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, finely chopped
1/8 tsp red pepper flakes (optional)
1 tsp dried oregano
1/2 tsp dried rosemary
1½ cups dry lentils, cleaned and rinsed
2 bay leaves
6 cups vegetable stock
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp fresh parsley (or cilantro / coriander), finely chopped
salt and pepper, to taste
1. Heat oil in large pot
2. Add onion, carrots, celery, garlic, red pepper flakes, oregano and rosemary, cook on low heat for five minutes.
3. Add lentils and bay leaves, combine well. Add stock, salt and pepper and bring to a boil.
4. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes.
5. Add extra stock or water to thin if necessary. Add lemon juice and zest.
6. Serve sprinkled with feta and parsley (optional)
Recipe adapted from: Company's Coming: Soups
Happy Sunday Friends,
So, I haven't added anything to this blog yet. Partly trying to figure out my new world between private practice and other roles as a dietitian I still hold. Partly, my perfectionist tendencies keeping me from posting, the struggle is real.
Alas, I have decided the way I want to use my blog right now is to post quick posts about a topic or idea that I am working through within the health, nutrition, or wellness scope. I may share insights or questions, but I will also offer articles I have been reading from other practitioners that I found helpful.
Food Holidays are upon us
As the "food holidays" are upon us, I was recently asked to give a "healthy eating" talk for a group of teachers leading up to Christmas. My idea for a presentation focusing on mindful eating instead was met with excitement from the school district (Yay). This has lead me to brainstorming what I want to incorporate into my presentation. Sorting through our behaviours and emotions around food on a regular day can be hard enough, when holidays like thanksgiving, halloween, and Christmas come around this can be even further amplified, and can lead us to feeling quite chaotic.
In a (very simplified) diet culture world the year kind of looks like this, and as the year goes on the shame/guilt/restrict cycle around food can become amplified. To be clear, I just made this up while sorting through my thoughts. There are many other occasions and life events that come up throughout a year as well.
Whats the answer to get away from this?
Some ideas that I have come across and wanted to share:
A few resources I came across in the past few weeks that I wanted to share with you from health professionals I follow:
I named my blog Nourish, mostly because I love this word! To me, it perfectly describes what I want the people that I work with to feel. Food is more than just nutrients we put in our body, it is an experience we share with those we love, it can comfort us, and has the power to elicit all sorts of emotions.
I spent almost nine years studying food, nutrition and health. I learnt a ton about all the science behind eating and how our body functions, but I also learnt about the social side of eating and that there are so many factors that contribute to the foods we eat.
I'm not a fan of diets, deprivation and judging a persons health based on their weight. I don't think its helpful, and neither does a lot of research (I'll save this for future blog posts).
With my website and blog, my hope is to spread the non-diet word, share my experiences, and work with clients who want to improve their health. I will also be sharing recipes I enjoy, which are usually pretty straight forward because following detailed recipes isn't really my jam.