Fostering a Healthy Relationship with Food (A Dietitian’s Perspective)

Fostering a Healthy Relationship with Food1

As you can imagine, it is often difficult to “enjoy” food when your mind quickly generates a nutrition fact label for every meal you sit down to.  And I’ll be honest, in the early days of my dietetic training this was a challenge.  I was far too focused on the fat content of the food, and couldn’t bring myself to order much more than a salad at a restaurant.  For many dietitians out there, being an expert on food can become your own worst enemy.  It’s true when I say ALL of us are bombarded with way too many health claims and recommendations on what we SHOULD eat.  Discerning through this information overload and understanding what is truly best for you can be hard.  Over the past few years, I think my relationship with food (along with my understanding of nutrition) has grown much stronger.  I’d love to share a few “gems” I have discovered along the way: Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

What I Ate This Week: February 15-21

 

So, you may have noticed that I skipped a week of “What I Ate This Week.”  The truth is, it was Mardi Gras, and you don’t want to know what I ate that week.  I don’t think it’s a bad thing to have a vacation from healthy eating every so often, but I just don’t think my dietitian self could make the recommendation to subsist on chips, pizza, and king cake (plus some prosecco and other delicious beverages) for an entire week!Mardi Gras Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

Mom’s Chocolate Chip Banana Bread (Lightened Up)

Banana Bread by Eating with a Purpose

I’m going to let you in on a secret- in the early days of our relationship, I may have tried to win Doug over with this banana bread.  Our first couple years together, we lived apart between Seattle, WA and Vancouver, BC.  It quickly became a trend that when I would visit Doug and his roommates, I would bring a big batch of banana bread.  Four years later… I’d say it worked… Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

30 Minute Broccoli Cheese Soup

30 Minute Broccoli Ch

I don’t know about you, but some days I just crave soup for lunch.  It could be that my clinic’s temperature fluctuates, or might have something to do with the cold front moving through New Orleans.  I happen to love broccoli cheese soup.  Unfortunately, it tends to be one of the heavier soup varieties out there.  If you share the same love, lucky for you, I’ve created this healthier version.  Better yet, it’s lactose free (if you use a lactose free cheddar).  Oh, and did I mention it’s made from only 6 ingredients? Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

6 Tips to Make You a Better Cook

Cooking Tips

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Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

My Favorite Dishes for a Date Night-In

Date Night

Valentine’s Day tends to be one of the most difficult nights to get a reservation, and can be one of the priciest nights to dine out.  I’m sharing my favorite dishes that I promise will wow your sweetie’s taste buds! Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

What I Ate this Week: February 1-7

Between the Super Bowl (yes, it was a sad ending) and Doug being gone for the week, I ate a lot of leftover “small bites.” I was able to try out a few new recipes from fellow Recipe Redux members that feature Cabot Cheese, as I have a nice supply leftover from the challenge. I also made one of my favorite appetizers, Ahi Tuna with Crispy Wontons from Whitewater Cooks. On Friday night, Doug and I made a very flavorful chow mein made from spaghetti squash instead of noodles- it was so tasty. We ate 2 whole spaghetti squash in one night. It was very easy. I hope this post gives you some tasty ideas for your next cocktail or red carpet party! Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

Polenta Lasagna

Polenta Lasagna

Since moving to the South, grits have found a place in my everyday life.  I know the last recipe I posted containing “grits”, Shrimp and Grits, didn’t actually contain grits (it’s delicious by the way).  This lasagna recipe actually does include grits, but not in a typical Southern preparation. Polenta is an Italian dish made by boiling grits, or cornmeal, into a thick porridge.  In fact, if you let it sit or cool it down, it holds its shape.  It is eaten as is, grilled or baked.  In this lasagna recipe, you actually replace the typical semolina (wheat) based noodles with strips of polenta. Because polenta is corn-based- guess what?- It’s gluten free.  I love this recipe, and it feeds us for days.  Plus, it freezes very well.  I adapted this recipe from one that was demonstrated in a gluten free cooking class I attended a couple years ago.  Set aside some time on Sunday and try it out! Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

What I Ate this Week: January 25-31

Ok- I’ll admit- this week was somewhat indulgent.  It was definitely a “treat week.”  I spent a couple nights having dinner with friends, one of which was in celebration of my friend, Nicole’s, birthday.  I also was dying to try out a recipe in my new cookbook- Plenty by Yotam Ottalenghi.  I had heard about Ottalenghi’s line of cookbooks that focus on using vegetables in creative (and very, very delicious) ways.  Two recent posts by fellow Recipe Redux members, Meal Makeover Moms and Teaspoon of Spice helped me finalize the decision to purchase my own copy.  After trying my first recipe, I’m sold.  I can’t wait to try more recipes. Continue reading

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.