Does your sweet tooth ever get the best of you? Mine sure does! County Fair Foods had an excellent and very tasty sweet treat at our lecture on Tuesday. The recipe is easy and it’s very tasty, be sure to give it a try!
Fruit Cobbler
1-16oz bags of frozen fruit
1 boxed angel food cake mix
1 12 oz can diet 7up
Place fruit in bottom of a 9×13 pan. Pour angel food cake mix over the top and add 7up. Do not mix. Bake 1 hour.
Enjoy!
Kelsey
Today, March 13th is Registered Dietitian Day! It’s a special day to celebrate the work RDs do and recognize how important an RD can be to you with your wellness goals! Last week, I had the opportunity to be a part of the Women in Science day at LATI. This day is for 8th grade girls who are interested in a career in science. There were several other professionals there and the girls rotated through our stations as they learned more about careers in science. Whenever I do talks like these, I usually get asked interesting questions, but the question that stood out to me most was asked by a very polite and nice young lady from Sisseton. She asked, “what made you decide to be a dietitian?” This question sparked my attention and I was happy to share with the group why I chose dietetics as my profession and how I got to where I am today. To celebrate RD day, I thought I’d share a little with you as well!
As many of you know, I grew up in a medical household where talking about anatomy, biology, health, and science was a daily and normal thing. We (my older brothers and I) would get to follow my dad on rounds at the hospital on Sundays before or after church and spend time roaming the clinic (this usually involved wheelchair races…we never broke anything or got hurt so don’t worry!) when he was charting after hours (this was the time of paper charts, not EMR!). I took as much science and math classes as I could in school and I was fortunate to take a nutrition class taught by Jensi Andrus my senior year at WHS. I was already interested in health and nutrition but this class really sparked my interest. I decided to go to Augustana College as a pre-optometry student majoring in Biology. I enjoyed my classes and the school, but something didn’t feel quite right. I took another nutrition class at Augie and knew from then on, that was what I wanted to do. In a matter of a few days I decided to change my major to dietetics and since Augie didn’t have dietetics, I transferred to SDSU. The transfer was one of the best things I have ever done as I also got the opportunity to compete on the new Varsity Equestrian team while I was there.
I am grateful to have the opportunity to work with a great group of people here at Brown Clinic and of course all of you! The best part of my job is seeing the improvements people make in their health, wellness and lifestyle just by improving what they eat and how much (and course exercising!). Nutrition can really play a key role in disease prevention and disease management. We can’t control our genetics but what we can control is the choices we make in regards to food and activity…and getting to be a part of these improvements is very fulfilling and well worth it!
So to celebrate RD Day, I challenge you to consume an extra serving of fruit or veggies today or get an additional 10-15 minutes of activity. Gradually work into these changes and they will eventually become habit!
-Kelsey
Just a reminder that our spring session of STRIVE 2 Survive starts tomorrow, March 12th! With the new season of spring approaching soon, it’s a great time to put the focus on a new you by learning more about eating right and exercising to help improve your health! We do still have room so if you are interested in learning more be sure to contact us at 886-8482 or strive2survive@brownclinic.org. The first lecture is tomorrow, March 12th at 5:30pm at the County Fair Banquet Hall. This will be our last session before we take a summer break. We look forward to working with another great group of people!
Fish is not the most popular protein in our area since we are a land locked, northern state. Our mid-western diet typically includes proteins from beef, chicken, and pork…and fish often gets overlooked. During the Lenten season, it’s a good time to try out some new varieties and types of fish as they are better stocked and often times are better priced (ie- salmon, mahi-mahi, talapia, etc). The frozen bags of fish often have the filets in individual servings or two servings in a wrap so you can just take out as much as you need and then put the rest of the bag back in the freezer. Fish is a very lean and low fat protein so if you are watching your weight, it’s a good choice. Another benefit of some types of fish is the omega 3 fatty acids. Fatty fish such as herring, trout, tuna, mackerel, seabass, and salmon have these good fats. Our fresh water fish from around here such as walleye, northern, and perch, do not have these fats, however they are still lean proteins. It is recommended to incorporate two servings of fish into your weekly intake, so get into the habit of this during Lent and it could stick!
When we eat fish, we often think of it as breaded and fried, however that is not the healthiest choice. Instead of frying try these cooking methods:
Give it a try…you may be surprised how much you like it!
-Kelsey
County Fair Foods provided some tasty dips for our STRIVE 2 Survive group last night. These were served with whole grain crackers and baked or whole grain tortilla chips.
Mock Tuna Salad (picture above)
1 can (19 oz) garbanzo beans (chickpeas), drained and mashed
2 Tbsp mayo (choose light or FF)
2 tsp spicy brown mustard
1 Tbsp sweet pickle relish
2 green onions, chopped
Salt and pepper to taste
Mix well in a medium bowl.
Asparagus Guacamole
24 spears of fresh asparagus, trimmed and coarsely chopped
1/2 c. salsa
1 Tbsp chopped cilantro
2 cloves garlic
4 green onions sliced
Place the asparagus in a pot with enough water to cover. Bring to boil and cook 5 minutes, until tender and firm. Drain and rinse with cold water. Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour or until chilled before serving.
Enjoy!