Food Stories Nomination

Posted by Jennifer (the student)

We would love to thank Shelby at Everyday Vegan Girl for the Food Stories Award nomination. We are thrilled to be included with so many other wonderful bloggers.

Food Stories Award for Excellence in Storytelling

Food Stories is pleased to present the Food Stories Award for Excellence in Storytelling, a fabulous nomination that anyone can bestow on their fellow bloggers.

Here’s how it works:

1. The nominee should visit the award site (http://foodstoriesblog.com/food-stories-award/) and leave a comment indicating that they have been nominated and by whom. (This step is so important because it’s the only way our judges will know who is being considered for the monthly award).
2. The Nominee should thank the person that nominated them by posting on their own blog & including a link to their blog.
3. The Nominee should include a courtesy link back to the official award site (http://foodstoriesblog.com/food-stories-award/) in their blog post.
4. Share one random thing about yourself in your blog post.
5. Select at least five other bloggers that you enjoy reading their stories and nominate them for the award. Include these nominees in your blog post.
6. Notify your  nominees by leaving a comment on their blog, including a link to the award site (http://foodstoriesblog.com/food-stories-award/).

 

The 5 bloggers that we are nominating are:

  1. Shannon at Healthful Balance
  2. Fran At Broken Cookies Don’t Count
  3. Hannah at Mind Running Wild
  4. Rebecca at Blueberry Smiles
  5. Maria at Sinfully Nutritious
The award rules require us to share a random thing about ourselves.
Jennifer (the student): I am embarrassing in love with “Pretty Little Liars”.
Jennifer (the RD):I crave hummus so much sometimes that I eat nothing but different varieties and nothing else all day.
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Benefits of Pumpkin

Posted by Jennifer (The RD)

Last week, my dog Kasper, that I truly believe has an eating disorder ate almost an entire loaf of whole wheat bread.  He was so sick that he had  to get a pain injection,  x-rays twice, and was on Reglan and antibiotics.  He was in such pain that he could hardly move.  He is just shy of 16 lbs. so you can imagine what a whole loaf of bread felt like in his gut!  Luckily, he was able to pass most of the bread, but became extremely constipated.  Because my dog is a repeat offender, I knew the drill.  Give him lots of pumpkin since it is a natural laxative!  So, I was thinking that my blog entry would be about the benefits of pumpkin.  Here you go:

  • Pumpkin is low in calories, but very nutrient dense
  • It is full of antioxidants
  • It is packed full of vitamin A
  • And of course, we know that it is full of fiber!

Most people think of pumpkin being used in pumpkin pie, but it can also be used in soups, stews, pancakes, etc.  Pumpkin seeds are always yummy too!

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My 7th WIAW & Our 100th Post!

Posted by Jennifer (the student)

Hello Everyone. Happy “What I Ate Wednesday”! This is an exciting post because it is my 7th WIAW and it is also jenmijenmi’s 100th post. Last fall, my friend Jennifer and I thought of starting a blog that would share our perspective on healthy food and lifestyle from a registered dietitian and a dietetic student. We are having fun so far and we are looking forward to seeing what the future holds for our next 100 posts. 🙂  Thank you to Jenn at Peas and Crayons for hosting.

This is what I ate:
Breakfast (6:30 am)

Coffee with hazelnut milk and stevia.

A blueberry and banana smoothie.

Blueberry and Banana Smoothie Recipe
 
Ingredients

1 frozen banana

½ cup fresh or frozen blueberries

1 cup unsweetened coconut milk (any milk)

1 heaping tablespoon almond butter (any nut butter)

1 generous sprinkle of cinnamon

Directions
  1. In a blender, blend banana and milk until blended.
  2. Add blueberries, almond butter and cinnamon and blend until smooth about 1 minute.

*Options: Add 1 heaping teaspoon of spirulina. And/or add ½ cup frozen peaches or mango.

AM Snack (10:00am)

Cubed Watermelon.

Lunch (1:00pm)

Garlic mushroom flatbread from Green Bliss in Fullerton again.

After Lunch Treat (2:00pm)

Half of a vegan cookie dough brownie from the Gypsy Den that I picked up a couple of days ago.

PM Snack (4:00pm)

Roasted carrots. On the weekends, I roast up a bunch of different vegetables so we can snack on them through out the week.

Dinner (6:00pm)

A large green salad from Kentro in Fullerton. This salad is called Three Chromo and I love it. It came with beautiful bread that I did not eat because once I start it is hard to stop.

Thanks for stopping by. I hope your day was full of healthy meals. 🙂

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What is Agar Agar?

Posted by Jennifer (The RD)

Agar agar is a non animal alternative to gelatin.  It is a combination of different sea vegetables and is used to stabilize/firm pies, puddings, jellies, etc.  Just like gelatin, it needs to be dissolved in hot liquid, but firms up and thickens at room temperature.  I bought a package at the Chinese supermarket and noticed that it was at least 50% cheaper than it was at Whole foods! 🙂

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My 6th WIAW

Posted by Jennifer (the student)

Hi everyone! Happy What I Ate Wednesday! Hope everyone is having a good week. I am certainly enjoying my summer break. Thank you to Jenn at Peas and Crayons for hosting the WIAW!

This is what I ate:

Breakfast (6:45 am)

My usual coffee with hazelnut milk and stevia.

A blueberry and banana smoothie, it has been so warm here that a smoothie tastes extra good.

AM Snack (9:30 am)

Roasted asparagus – I can’t seem to get enough of them.

Lunch (11:30 am)

Curried chickpea sandwich and an iced latte at a new restaurant in Fullerton called Green Bliss. The curried chickpea sandwich was so good I want to try to recreate the recipe at home.

 

PM Snack (2:30 pm)

Strawberries and kiwis – these strawberries were so sweet.

Dinner (5:30 pm)

A salad with cucumbers, tomatoes, olives, purple onion, feta cheese and a simple vinaigrette.

Thank you for stopping by. I hope your day was full of healthy meals!

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The 5 Most Abundant Vitamins in Limes

Posted by Jennifer (the student)

 

Limes and warm weather go together. Not only are they refreshing, they offer many health benefits

  •  Vitamin C – Improves immunity and helps to prevent against heart disease.
  • Vitamin A – Benefits eye health.
  • Vitamin B – Aids digestion, improves memory and eases stress.
  • Vitamin E – An antioxidant that helps prevent cancer and heart disease.
  • Vitamin K – Aids in blood clotting and improves bone health.

Limes add a delicious accent to foods and beverages. Try adding some to your diet, your health will benefit.

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My 5th WIAW

Posted by Jennifer (the student)

 Hello Everyone! Happy “What I Ate Wednesday”! WIAW has become something I look forward to each week. I enjoy sharing and seeing everyone’s posts. Already I have been inspired and found many new recipes. Now that I am on summer break I plan to try all these recipes I have discovered. Thank you to Jenn at Peas and Crayons for hosting.

This is what I ate:

Pre-Breakfast (6:30am)

An un-pictured coffee from Starbucks I picked up on my morning walk.

Breakfast (7:30am)

My old reliable smoothie made with bananas, blueberries and peaches.

AM Snack (9:00am)

I am so sad I found these waffles at La Pain Quotidien because I like them too much. These waffles are packaged to go by the register and I never paid much attention to them. Until one day, we grabbed a couple to go and now I am hooked. 🙂

 

Lunch (11:30am)

While I was out running errands, I stopped for lunch at my new favorite place Paninoteca Maggio in Santa Ana. I had a roasted vegetable sandwich with a latte. I am in love with this sandwich it is so tasty!

 PM Snack (2:30pm)

Raspberries – soooo sweet!

Dinner (5:30pm)

Fred’s Lemon & Ginger Kale with Sesame Tofu Steak. This is the recipe I submitted for the Virtual Vegan Potluck last Saturday. We are enjoying this recipe so much; I think we will be making this all summer.

Thanks for stopping by. I hope your day is full of healthy meals!

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Exercise Alleviates Depression

Posted by Jennifer (The RD)

Over the past few weeks, I have been extremely busy.  I was working double shifts at my first job on some nights but would still have to go to job # 2 on other nights.  It was grueling.  I had little sleep on some days, but knew that I still had to get my exercise in, because without exercise, I always seem to feel a little “off.”  So, I got on the treadmill and continued with my routine, no matter how late I got home.  However, my poor best friend Kasper (above) was not so lucky.  I had to have my mom and dad pick him up and take care of him since I was gone for so many hours.  He also missed out on his walks, which I am sure he was not happy about.  I noticed that the poor guy just wasn’t as happy as he usually is, as you can see in the picture above.  It was interesting to see that lack of exercise seemed to have affected my dog the same way it affects me.  So, the moral of the story is that exercise is a very important “mood booster.”  Actually, it is now a recognized form of therapy for depression.  So, keep on exercising because it not only makes your heart happy, but it is also important for our mental health!

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FRED’S LEMON AND GINGER KALE WITH SESAME TOFU STEAK

Posted by Jennifer (the student)

Welcome to the Virtual Vegan Potluck! Thank you to Annie at An Unrefined Vegan for organizing this event! 🙂

A refreshing, quick and easy meal. Serves four:

Sesame Tofu Steak Ingredients:

  • 1 medium firm block of tofu (Drained)
  • 1 Tbsp. of sesame seeds
  • 1Tbsp. sesame oil for earthy taste (canola or olive oil may be substituted)
  • ¼ cup of Mitsukan – Ajipon (Citrus Seasoned Soy Sauce or low-sodium with some citrus juice may be substituted)

Lemon/Ginger Kale Ingredients:

  • 2 large bunches of fresh kale (stems removed and chopped into bite size pieces)
  • 1 fresh lemon
  • 1 Tbsp. of fresh ginger (finely chopped)
  • 1 small clove of garlic (diced)
  • 1 Tbsp. olive oil
  • 1 medium size white onion (chopped into bite size pieces)
  • salt and pepper to taste

Preparation and Cooking Instructions:

Sesame Tofu Steak:

  • slice the tofu block length wise into 4 slices
  • marinate with citrus seasoned soy sauce for 30 t0 60 minutes before cooking (save the soy sauce for later)
  • heat sesame oil in large pan on medium heat and add tofu slices and brown on both sides while cooking the lemon/ginger kale, (see cooking instructions below)

Lemon/Ginger Kale

  • in a wok or large sauté pan, heat olive oil on medium heat and then add garlic and ginger.
  • sauté for few minutes and add onion, followed by the kale: add the juice of the lemon and toss as you sauté the ingredients until the kale and the onion are soft; salt and pepper to taste.
  • place the lemon/ginger kale on a plate; place a tofu steak on top, sprinkle with sesame seeds
  • deglaze the sesame tofu pan with the saved soy sauce and pour over the top of tofu steaks.

Enjoy!

 

Explore other blogs in the Virtual Vegan Potluck.

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My Recipe for a Great Salad

Posted by Jennifer (The RD)

When I make salads for the family, I like to make a salad bar type of scenario so everyone can be happy.  Here’s what I prepared for an early Mother’s Day celebration:

Mixed greens and spinach

Chopped boiled eggs

Sautéed vegetables (I used zucchini, red, yellow, and green bell peppers, green onions, and sliced mushrooms)

Edamame

Chopped tomatoes

Green peas

Corn

Chopped carrots

Tortilla strips

Chicken breast strips

Tofu (recipe from the tofu sandwiches a couple of weeks ago)

2 types of salad dressings (I used one homemade salad dressing and one balsamic vinegar spray dressing from the store)

 

Directions:  prepare the ingredients above and let everyone serve themselves! 🙂

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