As I get back in the swing of blogging, the OCD future dietitian in me decided to try something new...a blogging schedule. I've read the posts of numerous bloggers who write about certain topics on designated days throughout the week. Since I am such a "routine" kind of girl, I'm a little surprised that I didn't start this patterned type of blogging sooner.
So what exactly will I be writing about each week? I'm glad you asked!
Now that I have officially graduated with my Bachelor of Science in Nutrition and Food Science (dietetics emphasis), I want to talk more about this aspect of my life. Next year, I will be continuing my studies of dietetics at Illinois State University in Normal, IL, where I will be a part of their combined graduate school and dietetic internship. (You can learn more about that here.) As I prepare for this next step in my career, I want to find ways in which I can talk about some of the things I am learning. Therefore, I have decided that I would benefit both myself (by diving into nutrition-related research) and readers (by providing credible nutrition information) by writing posts about nutrition and other health subjects.
If you have any topics/questions that you would like me to research and write about, email me at email@example.com, tweet me, or message me on my Facebook page. I would love to take requests!
One of my favorite aspects of the blogging community is the ability to encourage and inspire others. It's no secret that life is often difficult and unfair. However, over the years, I have come to realize that sometimes we need to learn to re-frame our thoughts and look at the world in which we live with a different perspective. My hope is that my posts each Wednesday will help you see your life in a more positive light. I may not have all of the answers, but coming from a person who was once painfully pessimistic, I think I can provide some advice on how to seek the positive in each day.
To kick-off this blogging schedule on a fun note, I thought I would share a recipe with y'all. It is no secret that I am a big fan of salads made of kale and baby spinach. This Simple Summer Salad is what I pack almost every day for my lunch break at my summer job. If you like lots of veggies and red wine vinegar, then this salad is for you!
Prep time: 10 minutes
1/4 cup lentils, cooked (you can substitute other legumes based on preference)
1 cup chopped kale
1 cup baby spinach
2 whole bella mushrooms, sliced
5 small slices of bell pepper
5 small slices of sweet red pepper
1/4 avocado, sliced
6 banana pepper rings (from a jar)
1/8 cup reduced-fat crumbled feta
red wine vinegar, to taste
1.) Follow the directions for cooking the lentils on the package. (Otherwise, bring the water to a simmer over a medium-high heat, then reduce to a gentle simmer. Cook, uncovered for about 20 minutes. Make sure the water is just barely covering the lentils. Add more if needed. Allow time to cool.)
2.) Place the kale and spinach on the plate you will be eating from. If desired, you may cut or tear the greens into smaller pieces.
3.) Slice all of the vegetables: mushrooms, peppers, and avocado. Place these, along with the banana pepper rings and feta cheese on top of the greens.
4.) Drizzle with the red wine vinegar, to taste. You may also add some salt and pepper if you feel it needs the extra flavor.
5.) Enjoy this simple, healthy salad!
Basic Nutrition Information:
Calories: 232 kcals
Carbs: 26 g
Fat: 9 g
Protein: 12 g
Sodium: 429 mg
Sugar: 3 g
(nutrition info calculated using MyFitnessPal.com)