FNCE Wrap Up #2

On Monday, we started off the day with a lovely breakfast for the students hosted by Kellogg’s. Fruit and yogurt parfaits, free coffee, muffins, lots of cereal and did I mention the free coffee? All to convince us that their cereal is the best and top of the pack in nutrition, of course. (This RD2be does like her Kashi, on occasion.)

After breakfast, Lexie (@LexieBoyceRD2Be) and I headed to the session on Packaging Yourself Professionally by Anna Graf Williams, PhD. Biggest takeaway: put your resume in Adobe format. No formatting or privacy gets skewed and nobody gets hurt. Put the Word document down and pick up a Cloud. And back up your computer, people!

After the first session is was more Expo time! First stop, a stop at the Chobani booth to try one of the new flavors: Apple Cinnamon. It was like eating apple pie,  with the cream. Yum! We then headed to The Laughing Cow booth to meet @kerigans and get a signed copy of her new book, The Small Change Diet. While there, this little lady cut in line, but was nice enough to take her picture with me.

What a cow, she was.

We had a moo-velous time meeting each other.

She sure did make me feel home on the range.

After meeting the oh-so-nice Keri Gans and once again getting tongue tied playing it cool, we were off hopping from booth to booth getting more free books, samples and bags. After checking out of the hotel (boo!), we headed back to the Expo and while waiting for Cheryl Forberg’s new cookbook, I stopped by to say hi to Mini!

He was fiberfull. The fibers that ran through him were true. Pass the fiber.

Moving on…

After meeting the wonderful Cheryl Forberg, we headed over to the Strawberry booth to see David Grotto in a strawberry suit. It was berry amazing. And look! The Laughing Cow was there as well.

After more wandering and munching, we headed up to David Grotto and Rebecca Scritchfield’s session of “Be the Brand” about using social media as a tool and knowing what brand you are building for success. Very informative and inspiring!

Unfortunately, I had to leave at this point to get back to my internship with the school district, but I can’t wait for next year in Philadelphia! Who knows where my career will be by then, but one thing’s for sure – I will be an RD.


FNCE Wrap Up Numero Uno

This past weekend I attended the American Dietetic Association’s Food & Nutrition Conference & Expo (FNCE) for the first time. I was not originally intending to go to the conference this year as an intern does not have a lot of free time (or cash). However, one of my rotations is with the Vegetarian Resource Group and they encouraged me to come to not only help them out, but also to experience the conference and network. And since my friend and fellow intern, Lexie was going to be my roommate, I couldn’t refuse!

I arrived on Saturday and we took most of the day to get settled in and enjoy San Diego a bit before being in conference rooms all day. We walked along Seaport Village for a while, boat watching… 

People watching…

And enjoying the view from outside the conference center.

On Sunday, I attended the session subtitled “RDs in the Medical Home”. It was a interesting perspective on a different role that RDs can play by coordinating with different public health sectors and working as a part of the primary care circle, alongside the doctor and dentist. (The adolescent in me wants to say “The Deeeeessssss! Doctor, Dentist, Dietitian. Whazzzup!) Ahem. In this role, dietitians would be doing more than coordinating, but also teaching cooking classes, doing supermarket tours, and gardening in addition to clinical teaching. RDs should not wait to be invited into this care process; make the leap!

After attending this session, I headed down to the Expo grocery store floor to see marketing at its best what kind of companies and goods were represented. I walked around for a bit, but finally headed to the Vegetarian Resource Group’s booth where I was interning the rest of the day.

While there I met a couple of the dietitians that I admire and follow on Twitter, including @eatsmartbd & @robynwebb, saw @davidgrotto & @kerigans walk by (hola!), and met a new Twitter friend @truelovehealth. Needless to say, I got totally tongue tied kept my cool when meeting some of them.

I attending the session on “Vegetarians in the Library: What’s the Evidence?” regarding the new Evidence Analysis Library section devoted to research on vegetarianism. My biggest takeaway from this was that while some people call themselves dietitians, they don’t really understand what it means.

In the evening I attended a lovely dinner hosted by the Vegetarian Resource Group at Royal India. Fantastic food, fantastic people and hey, look, I made their blog! (In the green, looking tired? in the back: http://www.vrg.org/blog/2011/09/28/another-successful-vrg-dinner/)

Wrap Up Numero Dos coming up in the next post! What to look forward to? Cows, strawberries and planes, oh my!

Pumpkin Bread

I know I already waxed poetic about pumpkin, but now that I have made this bread with my own pumpkin puree from scratch, I just had to include this recipe on the blog.

The puree was really easy to make – very similar to the butternut squash.  Bake it in a 350 degree oven for 1 hour in a dish filled with a 1/4″ of water and covered with foil.  The pumpkin skin holds up really well, so just squeeze the pumpkin (once cooled) to get any extra water out and then scoop into a food processor and puree for a minute or so.  This tastes so much better than the canned puree and makes excellent bread!  Or cookies, or pie.  The possibilities are fattening! I mean, endless.  🙂

Pumpkin Nut Loaf

(from Good Things Catered)


1 1/2 c. all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/3 c. milk
1/2 tsp vanilla
4 Tbsp oil (or use 2 Tbsp. oil and 2 Tbsp. pumpkin puree for a lighter bread)
2 Tbsp unsalted butter, softened
1 c. granulated sugar
1/3 c. packed brown sugar
2 large eggs
1 c. pumpkin puree
1 c. chopped walnuts, plus more for topping


Preheat oven to 350 degrees and prepare loaf pan (or mini loaf pans)
-In medium bowl, combine flour, soda, powder, salt, spices and whisk to combine.
-In large bowl of mixer beat oil, butter and sugars until creamy until lightened in color and texture, about 3 minutes.
-Beat in eggs one at a time.
-Add pumpkin puree and beat until combined; scrape down sides of bowl.
-Add milk and vanilla and beat until combined; scrape down sides of bowl.
-With mixer on lowest setting, add flour mixture just until barely combined.
-Remove bowl from mixer and fold in 1 c. walnuts.
-Scrape batter into pan(s) and spread evenly.
-Top with extra chopped walnuts and place into oven.
-Bake about until a toothpick inserted in center comes out clean, about 1 hour for regular loaf and 35-40 minutes for mini loaf.
-Remove from oven and let cool in pan for 20 minutes.
-Turn out onto wire rack and let cool completely.

To Your Health,


Spinach is Not Just for Popeye Anymore

In truth, spinach was never just for Popeye.  WAIT!  Don’t go!  I know spinach is not the most popular of ingredients, but trust me, this dish is worth it.  You can barely even taste the green goodness. 

Spinach is my FAVORITE food.  Don’t look at me like I’m crazy.  I see you rolling your eyes.  It is not my favorite because I like the taste the most, but because it has the most nutritional bang for your buck.  Or would that be the most taste for your buds?

Anyhow, spinach is loaded Vitamin K, Vitamin A, manganese, and folate. And when I mean loaded, 1 cup has over 100% of your Daily Recommended Value (DRV) of vitamins K and A.  Not only that, but it also has a variety of other nutrients from copper and iron, to fiber and protein.  All of these nutrients add up to an antioxidant-rich, health-promoting, energy-packed little green leaf.  Now do you see why I love it?

And look!  There is cheese in this recipe. And it is super fast to make – bonus!  I just made this for my boss, who is a trained chef and he absolutely ate it up, so I hope you love it as well!

Tortellini Pepperoncini Salad

(from Cooking Light)


  • 1  (9-ounce) package fresh cheese tortellini
  • 2  cups  halved cherry tomatoes
  • 2  cups  fresh spinach leaves, coarsely chopped
  • 1/2  cup  chopped pepperoncini peppers
  • 6  tablespoons  (1 1/2 ounces) preshredded fresh Parmesan cheese
  • 1/4  cup  capers
  • 1/4  cup  chopped fresh basil
  • 1  (16-ounce) can navy beans (feel free to omit if you don’t want them)
  • 2  tablespoons  fresh lemon juice
  • 1 1/2  tablespoons  extra virgin olive oil


Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately.


To your health,


Orange You Glad For Pumpkin?

It’s the first day of fall!! And as promised, I bring you my favorite cookies: Pumpkin Chocolate Chip.   I get a special request for these cookies every time of year from my friend and new college freshman, Rachel.  I had promised to make them in the fall time and give some as a college treat, so it was time!

I love these cookies not only because they are delectable, but also because I can add almost half whole wheat to make them healthier.  Of course, the main star of these is the pumpkin.  This beautifully orange squash is nutritionally packed!

Pumpkin is an excellent source of Vitamin A and a very good source of Vitamin C, potassium, and fiber.  It also contains some folate, omega-3 fatty acids, copper and B vitamins.  And it is low in calories and fat! The orange color is brought out by carotenoids, which help to fight cancer-causing oxidants, specifically those related to lung cancer. It may also help ease inflammation related with asthma and arthritis.

Pumpkin Chocolate Chip Cookies

(adapted from this recipe on Allrecipes.com)


  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (+ 2 Tbsp. for high-altitude)
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks. Enjoy in moderation.

To your health,


New site address!!

I am so excited to announce that you can now access this blog directly from Nutsfornutrition.net!

Thanks for the many suggestions from my buddies on the Nest and to myblackfriend for pointing out the triple alliteration when going with .net instead of .com.

No need to change your Google Reader settings as the blog is still hosted through WordPress, but hopefully sometime soon I will be changing the look of the site a little as well.  At that point I will encourage you to point your mouse to the site and come view it in person!  😉

As always, thanks for reading.

To your health,