One of my good friends and fellow dietitian, Jessica Jones, reached out to dietitians across the nation to get their 'really easy tips' to being healthier in 2016. I met Jessica at my first official dietitian job at Kings County Hospital Center in Brooklyn, NY. We bonded immediately and only worked together for a few months before I moved hospitals and she moved coasts. But we've always kept in touch and now both live in the Bay Area! I'm so grateful to have her as a friend and colleague, and she has definitely made my move all the better.
Anyhow, lucky me was on her list and I provided one of my all-time favorite healthy eating recommendations. Click here to read the entire article featured on SELF.com. Congrats Jess!
P.S. I'm #4!
Hello from California! It's been a long time since I've contributed to the site. I'm not making excuses but rather explaining that in 2015 I made the very big decision to move across the country from New York to California, and while I knew it would take a lot of preparation and work, I had no idea just how much until it actually happened. Despite the many months of figuring out logistics, closing up ties in New York, settling in to a new area, starting a new job, making a new home, etc. etc., I haven't looked back once and can say this change was more than worthwhile.
March is National Nutrition Month®. So it's the perfect time for me to get back on track with blogging for you all and also share something that is very important to me.
Long before I knew I wanted to become a dietitian, I volunteered at food pantries because at least I knew I wanted to help address the widespread issue of food insecurity and hunger in America. According to the U.S. Census Bureau, about 49 million Americans (about 16 million of those are children) live in food insecure households. About 62% of these households use one of these three federal assistance programs: the Supplemental Nutrition Assistance Program (SNAP), The National School Lunch Program (NSLP) and the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) (1). However, that still leaves a lot of people without assistance in securing food!
to Whenever I have poached pears, I think about Rémy Fünfrock, the pastry chef who changed my life forever. He took a just graduated girl (who was trying to figure out how to combine her passions with a job) under his wings, forbid her from applying to culinary school and jump started her career in the food industry. Rémy is also the first person to introduce me to poached pears.
Around this time ten years ago, on the Le Voyage section of the Café Boulud Palm Beach dessert menu, we featured a Frozen Hazelnut Parfait with Warm Poundcake and a Poached Pear.
Ridiculously delicious! Not to mention that all of Rémy's dessert looked like pieces of art.
My Philosophy in Action
Cranberry Cacao Nib Oatmeal Cookies (Repost from Nutrish and Delish)
As a former pastry cook at fine dining restaurants, I created and tasted numerous desserts primarily made with refined sugar, butter and heavy full fat cream. I won’t lie, most of them tasted pretty great, but day after day of taste testing (which a cook has to do to ensure dishes are made correctly for the guests) got to me both physically and mentally. I remember one day when my co-worker Maggie and I looked at each other while we were preparing the evening’s desserts and we both had the look of dread on our faces. Did we really have to taste the freshly made raspberry coulis on the warm and fluffy beignets one more time?!
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