It’s always fun for me to look back at old blog posts, especially when reflecting on the previous year. The blog is kind of like my virtual scrapbook of the year. While there are several recipes that I continue to make on a daily basis or workouts that I complete, there are some that I forget about until I make a “top posts” round up!
This past year, I focuses on saying yes to saying no. I heard the motto “if it isn’t a hell yes, it’s a hell no” and that little saying has honestly helped me weed out a lot of fluff from my life allowing me to focus on more important things like spending time with Brian, enjoying Colorado, taking time to relax that is not in front of a computer screen, and my schooling. There are still many things I need to work on, and I don’t always say no when I should but I’m continuing this mentality of only devoting energy to things that truly bring me joy into 2017.
I’m excited to bring you more recipes, workouts, details about my journey to become a Registered Dietitian, and bits of my life in 2017. What are you hungry for? What kind of posts would you like to see this year?! I really try to listen to your comments, questions and suggestions so please let me know!
I have received several e-mails from future RDNs who are in the same position I was in a few years ago. Hungry for knowledge and passionate about health and nutrition, but not quite sure about the next steps to take. Completing a distance dietetics program was the right option for me, but there is a different path for each person. I’ve loved providing advice and resources for those going through the process.
Hello easy week night dinner!! I use this method to prepare salmon, cod, and even chicken!! It’s so versatile because you can change the vegetables with the season, and the clean up is a breeze (just throw away the foil!). I highly recommend adding this meal to your weekly plan for something satisfying and tasty.
Over the summer, I partnered with Pure Barre to help launch their new cardio-based program, Platform. While learning this new type of workout, I became addicted to the Pure Barre culture. I felt welcomed at every class, instructors were helpful with technique corrections and motivating in each class, and the workouts were a perfect compliment to my half marathon training at the time. If you haven’t tried Pure Barre or a Platform class, I recommend putting it on your list to do for 2017!
This post really shares the truths of being a student online. Of course there are quite a few perks, but this post also focuses on some of the sacrifices that may not come to mind if you haven’t ever worked in a distance or online setting.
This meal is another easy one that I love for week nights. I typically make a little extra chicken and use it on lunch salads later in the week. Definitely one to pin for later!
6. Grilled Pineapple with Coconut Cinnamon Whipped Cream
I had heard rave reviews about grilled fruit, but honestly had not tried it prior to creating this recipe. The natural sugars of the pineapple slightly caramelize in the grilling process creating a sweet treat that just screams summer. The coconut cinnamon whipped cream is super simple and made from coconut cream rather than whipping cream. It’s a fun twist on the traditional whipped cream we area all familiar with.
This is a weekly staple for Brian and I. When completing my weekly meal prep, I almost always make a batch of this simple and super flavorful salad dressing (that is also low FODMAP!). This recipe takes about 5 minutes to prep and you have enough dressing for the entire week!
The combination of flavors in these fajita burrito bowls makes them completely satisfying. Warm fajita veggies and chicken combined with cold and crisp carrot and kale salad creates a comforting bowl that comes together in just about 30 minutes.
These are the same chicken tenders mentioned in the zoodles recipe above and the winter citrus salad below! They are a wonderful meal component on their own, taste great in salads, and can easily be made ahead.
Not only does this salad embrace seasonal citrus fruit and fennel, but it utilizes the almond chicken and herby salad dressing listed above. We love making this meal time salad.
Question of the Day:
- What would you like to see from Treble in the Kitchen in 2017?