A moment to breathe

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Ah…that is my sigh of relief because I’m officially on “vacation” from my internship rotations for the next two weeks.  Yesterday was the last day of my community rotation.  If you read my last post, I’ve been working with the senior population, mostly in the scope of the meals-on-wheels program and other community programs for senior citizens.  I didn’t know what to expect of my community rotation.  Before I got into the dietetic internship, I worked in community nutrition as a nutritionist for the Women, Infants, Children (WIC) program, so I did have some experience in public health but clearly the WIC program is quite different than a program for senior citizens.  Anyway, my community rotation was fantastic.  I loved working with seniors and sharing nutrition knowledge.  If you read my last post, this rotation involved some public speaking along with making healthy baked goods to share with individuals at senior community centers, which was fun!  During this rotation, I had an amazing preceptor that truly wants interns to succeed and learn from each rotation which made it an overall positive experience.

I’m looking forward to this little break from the internship.  I’m hoping that I’ll have more time to devote to yoga, painting, running, taking long walks outside (my vitamin D levels are probably so low right now, thanks to winter), and just enjoying the holiday season.  I hope you have time to reconnect with yourself, too.

-Jess

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Fall-ing into place

October was such a crazy month, that I didn’t get a chance to write a blog post, so consider this post an extended update.  In addition to starting another rotation of the dietetic internship (DI), I moved into a new apartment in October.  Needless to say, I’ve been a very busy girl these past few months!

I’ll start by sharing some updates about my latest rotations.  I’ve been interning in a long term care facility for the past two months.  My experience at this facility has been divided into two parts:  institutional food service management and clinical long term care.  The food service management rotation was surprisingly fun.  It takes a lot of work and organization to oversee the management of a food service department, especially in a residential/long term care facility.  I learned about forecasting, budgeting, purchasing, and how food is stored and prepared in this facility.  I also got to know the food service staff and presented an inservice on food sanitation and teamwork, which are essential in a food service kitchen.

My second rotation at this same facility has been in the clinical area.  I’ve been working on nutrition assessments of residents in long term care (LTC) while getting to know the residents, their health conditions, and and how to address health problems using evidence-based nutrition interventions.  I’ve found the clinical aspect of this rotation to be a little more challenging than food service, mostly because assessments need to be written in a very particular way and I’m still finding my voice when it comes to making recommendations and writing evaluations.  My advice to anyone else going into a clinical rotation of the DI is to learn from each preceptor and try to see everything as a learning experience, especially if you don’t have much clinical experience prior to starting the internship.

Like I mentioned above, October was super busy due to transitioning from one rotation to the next, all while moving my life into a U-Haul and changing homes.  I absolutely love my new apartment– it’s so roomy, light, and has such a great energy about it.  Growing up, I wanted to be an architect or an interior designer, so I’m having a lot of fun trying to make the best use of space and decorating (on a budget!).

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My new room 🙂

I’m hoping the rest of November will be a little more calm now that I’m settled into my new home and in December, I’ll get a short break from the internship (which is definitely welcomed, because every intern needs a break now and then!).  I’m looking forward to sharing more updates and info when I start my next rotation 🙂

-Jess

Pumpkin Spice Almond Treats

October is here and I am happy!  October is my favorite month because I love fall, halloween, and everything pumpkin spice flavored/scented. To celebrate the start of fall, yesterday I made raw vegan pumpkin spice almond treats. These almond treats have all the sweet flavors of fall and are full of healthy fats, fiber, and vitamin E.  I made this and ate 2 for breakfast along with pumpkin spice banana nicecream (frozen bananas, pumpkin puree, and pumpkin spice flavors) but you can eat them as is for a snack or dessert.

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Ingredients:

  • 10 pitted, medjool dates
  • 1 cup raw almonds
  • 1/2 tsp. ground vanilla bean or vanilla extract
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1/8 tsp. ginger
  • optional- you can also add 1 tbsp. pumpkin spice “butter” spread from Trader Joe’s (its vegan!) and adds a bit more sweetness

Directions:

  • Add all ingredients to a food processor, and process until the mixture is sticky and moldable
  • Mold into balls, bars, or squares and enjoy or refrigerate. These treats taste best at room temperature, so when you’re ready to enjoy them, take them out of the fridge 30 minutes-1 hour before.

P.S.- to make the pumpkin spice nicecream, see my earlier post on “the best vegan breakfast” and combine frozen bananas and canned pumpkin puree in a food processsor. Add the spice mixture above (cinnamon, nutmeg, cloves, ginger) and enjoy.

-Jess

 

Rest and a Fresh Recipe

Have you ever changed your diet and felt amazing…only to go back to how you were eating and feeling before?  It can be hard to stick with eating healthy, even if we feel the benefits.  I often wonder why this is, and I’ve noticed that for me I’m a creature of habit and habits are hard to change, especially when you’ve been doing something or eating something for so long.

I mentioned in early August that I was taking a break from drinking coffee.  I quit coffee cold turkey and was coffee-free for over 35 days until I decided to indulge in an iced coffee. For the next week, I was drinking about a cup of coffee in the AM.  I also got on average about 4 hours of sleep each night that I had drank coffee in the morning.  Although caffeine shouldn’t affect my sleep so much, it does and I came to the conclusion that I’ve become extremely sensitive to caffeine and (for me) it just isn’t worth it any more.

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Of course I documented my iced coffee indulgence!

I’m happy I realized coffee was affecting me in a negative way instead of drinking even more coffee to make up for lack of sleep, which is something I used to do on a daily basis.  I’m also happy to share what I learned during this self-realization coffee experiment: don’t beat yourself up!  If you slip up on a health goal, diet, or exercise routine, etc., instead of berating yourself and feeling like poo, simply note the difference in how you physically, mentally, and emotionally feel when you’re doing something good for yourself vs. how you feel when you do something that doesn’t benefit your overall health.  Then, decide which feelings you’d rather feel.  In my case, if I kept drinking coffee, I’d probably feel energized for a few hours, but ultimately miss out on sleep and feel really tired at work, in class, and during my free time.

Being coffee-free also made me realize the importance of eating energizing foods.  I pride myself on practicing what I preach, but sometimes quick convenience foods are an easy option that I rely on.  These foods are ok in a pinch, but real, wholesome, unprocessed foods provide so much more.  I’ve decided to share a delicious meal filled with fresh veggies that I made recently.  It took me about 10 minutes to make the entire meal and it’s packed with fiber, lycopene, vitamin A, vitamin C, and deliciousness.

Zucchini Noodles with Tomato-“Cheez” Sauce

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Ingredients (serves 1-2):

  • 1 large zucchini
  • 2 vine-ripe tomatoes (or use about 1-1.5 cups of ripe cherry tomatoes)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • pinch of salt
  • pinch of pepper
  • 5 kalamata olives
  • 1/4 cup raw cashews

Directions: * you will need a food processor and a vegetable spiralizer (or buy spiralized zucchini at a supermarket)

  • Spiralize the zucchini into spaghetti-shaped noodles and set in a bowl or plate
  • Using a food processor, blend the tomatoes, spices, cashews, and olives together for about 3-5 minutes, or until a sauce consistency appears
  • Top the noodles with the sauce and use whatever garnish appeals to you
  • Enjoy, and take care of yourself!

 

-Jess

My favorite breakfast/treat

Fall is almost here but I’m relishing these last days of summer.  This summer, my favorite breakfast/snack/dessert was banana ice cream.  At this point, if you follow any vegan instagram accounts, I’m sure you’ve heard of banana ice cream (also called “nice cream”.)  This delicious frozen treat is made by freezing a few bananas and then blending the frozen ‘nanas with a little liquid (almond milk, coconut water, water, etc.) in a food processor.

I’m obsessed with eating banana ice cream for breakfast and trying different variations.  I love how simple it is to whip up a bowl of nice cream and I love how healthy and filling it is.  The trick is to only use a few bananas (you don’t need to eat 10 bananas at a time contrary to what fad diets might say) and and 3/4-1 cup. of another frozen fruit (if you want more flavor than just banana).  For toppings, I like using a sprinkle of oats or granola, cacao nibs, chocolate chips, or a table spoon of peanut or almond butter.  You can also add protein powder into the food processor if you’re looking for a post-workout meal or snack.

I’m sharing the nice cream creation I made this morning below.  What is your favorite way to eat nice cream?   If you’re looking for some ideas on how to make this deliciously healthy meal, be sure to follow me on instagram @vitaminvalentine for more nice cream recipes and daily food inspiration 🙂

Chocolate Peanut Butter Nice Cream

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Ingredients:

  • 2 frozen peeled bananas (I usually just break the bananas into 2-3 pieces each before freezing)
  • 1/4 cup coconut water
  • 1 tbsp. unsweetened cocoa powder (100% cocoa powder is usually vegan. I buy this at Trader Joe’s)
  • 1/4 cup whole-grain cereal
  • 1 tbsp. peanut butter
  • 1 tbsp. vegan chocolate chips (I buy these at Trader Joe’s)

Directions:

  • Blend frozen bananas, coconut water, and unsweetened cocoa powder together until creamy (about ~3 minutes).
  • Scoop out nice cream and transfer to a bowl.
  • Top with cereal, peanut butter, and chocolate chips
  • Enjoy and eat up, this can melt fast in warm weather!

-Jess

Staycation Fun

This week I took a vacation from work.  Although I find my work fulfilling and rewarding, everyone needs a vacation and I’m no exception.  I thought about going somewhere during my time off, but sometimes I find traveling more stressful than it is relaxing so I decided to make this vacation a “stay-cation”.

This past week I’ve been going to the beach and spending a lot of time meditating, which is something that I need to consistently do in order to reap the benefits.

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Went to one of my favorite cafes and enjoyed a delicious smoothie and a good read

I also took a few day trips to my favorite towns on Long Island and ate at my favorite vegan restaurants (I might write a separate blog post on that!).  This past week I also explored some nature preserves, attended a powwow, and visited a farm that I used to work at many summers ago.

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This preserve (Norman J. Levy Preserve) was built on what used to be a garbage dump. The high point where I took the photo from used to be a giant pile of garbage and now is home to native species of grass, small trees, insects, animals and birds.

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A picture of the farm I used to work at! I actually worked with the animals but I would love to get my hands dirty working with some fresh produce!

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A photo of one of the highlights from the powwow.  Group dancing to drums and hymns of Native American tribes made this a magical experience.

While I was relaxing on the beach this week, I decided that I was going to stop drinking coffee for the remainder of my vacation (and hopefully keep this up when I go back to work).  I made this decision because I notice sometimes when I drink too much coffee (which can be as little as 1-2 cups per day), I feel really anxious in my stomach– like an annoying, uncertain gut feeling related to nothing in particular which lasts about an hour or two after I’ve overdone it with the coffee.  I’ve written about my history of insomnia and sleep disturbances and I know that having any caffeine affects my sleep cycle greatly. I’m hoping that I can keep my cravings for coffee at bay. Tonight my plans include going to a coffee house, so this should be interesting. I’ll give an update soon along with some more info on my favorite vegan restaurants. For more personal updates and (almost) daily food pictures, you can follow me on instagram @vitaminvalentine 🙂

-Jess

Peanut Butter and Jam Overnight Oats

If you’ve been reading my blog for a while, you know how much I love overnight oats (check out my other overnight oats recipes here and here). I love overnight oats because prepping them the night before saves time in the morning, which means more sleep and therefore, more happiness. I also love eating overnight oats during the summer because I eat mine cold and its makes for the perfect summer breakfast. I decided to add peanut butter and jam to my oats a few days ago and I think I’m officially in love with this combo. To add some extra nutrition (fiber, antioxidants, vitamins, and minerals), I also added blueberries, strawberries and a few cherries. Here’s the how-to on creating a delicious PB and J oat-filled breakfast.

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Ingredients (serves 1-2):

  • 3/4 cup rolled oats, use gluten free oats if you’re following a GF diet
  • 1 cup unsweetened vanilla almond milk, add a little more liquid for less thick oats
  • 1/2 tsp. vanilla extract
  • 1 tbsp. natural peanut butter
  • 4 cherries, pitted, and sliced
  • 1/4 cup blueberries
  • 5 strawberries
  • 1 tbsp. of your favorite jam or preserves

To Prep (do this the night before you plan on eating the oats)

  • Measure all ingredients
  • In a bowl or mason jar, mix together oats, vanilla extract, almond milk, and stir in peanut butter
  • Add the layer of fruit
  • Refrigerate for about 8 hours or longer
  • Top with your favorite jam or preserves and enjoy (no need to heat)

I hope you love these oats as much as I do. If you love this recipe, follow me on instagram @vitaminvalentine for more delicious food creations.

 

-Jess