Nutrition Journey 4: Quotes and out on my own!

With all of the holiday and test craziness, I missed something pretty fun. Check it out!

Click to embiggen!

I haven't linked or put the name of my dietician on the blog because I wasn't sure how she'd feel about what I've written. Happily, I told her about my posts and not only did Blair come by and read but she asked if she could use some quotes! Of course I said yes. This issue of Good Health came out in November and that was exciting. I have had a great experience with Blair and highly recommend connecting with her or Schilling Nutrition if you want to explore the idea of seeing a registered dietician.

I am on my own right now although Blair and I have emailed a couple of times. She recommended a book called Intuitive Eating I plan to pick up. The best thing is that I have the tools and knowledge to make wise choices--that's a phrase I say to Autumn every morning before I drop her off, by the way--and it's nice to know I can make another appointment if anything changes and I need to make an adjustment I don't feel comfortable making on my own. Frankly, it's not unlike seeing a counselor. I like knowing that if life gets overwhelming, I can call the counselor I have seen off and on for several years. I suspect this dietician thing is somewhat similar. I also like having someone I can recommend to folks who are interested.

Autumn is getting better with chopsticks. She has graduated to the ones that don't have with finger rings!

Right now what I'm working on is breakfast. I'm in good shape with my breakfasts but I'm trying to get Autumn on a good "starch, protein, fruit, fat" schedule. She's a fantastic eater for lunch and dinner but I think she might be a little like Mike and just not want to eat much in the morning although she mentions being super hungry by lunchtime. Today I put a few nuts in her cereal and earlier this week I found out she doesn't like bagels or sausage! It's kind of fun and a little like a puzzle plus I feel like Autumn is at the perfect age to teach healthy eating. Actually, any age is probably good but she is growing and hungry all the time so I get to teach her about good snacks (a protein and a carb!) and we aren't having to unlearn old habits.

One of the best meals I had last year was at Back A Yard in the Bay area. I want to go back SO BAD.

It's really cold so although I keep telling myself I'm going to fitness photos, I cannot bring myself to do it. I took some in the summer wearing a 2 piece and I'd like to do it again. Really, it's less to be all "look how fabulous I am!" and more "hey, doesn't matter how you look, you can be healthy and strong!" I feel good. And that's nice. I do think I've had some body changes but once I get my measurements and pictures, I'll be able to tell a little better what all this heavier lifting and healthier eating has done to me on the outside. On the inside, like I said, I feel good despite a lot of work-related stress. I suspect I'd be a lot sicker and a lot more tired without the good diet and movement.

Anyway, I still have more to update (insulin meds, the food diary, not counting calories...stuff like that) but I'll wrap it up with a recipe! Mike LOVES this meal and Autumn chose it over another leftover option on leftovers night so that's a good endorsement. It's easily doubled and adjusted to be a vegetarian meal and perfect for cold, winter days. Tonight I'm going to try it in our new rice cooker and see how that goes. Mike posted the recipe in a friend's healthy eating Facebook group and several people have made it and loved it! The original recipe is here. This is my version.

Lentil and Brown Rice Casserole
(serves 6)

3 cups chicken or vegetable broth
1 cup lentils
1/2 cup brown rice
3/4 cup chopped onion

1/2 tsp. basil

1/2 tsp oregano

1 tsp. garlic powder (or to taste)

1 tsp. salt (optional/to taste)
1 cup grated cheddar

Preheat oven to 375 degrees. Heat chicken broth to boiling in water kettle, on stovetop, or in microwave. Then, combine all ingredients in a 9x13 dish except cheese. Cover tightly with foil and cook for 50-55 minutes. Uncover and sprinkle with cheese. Cook uncovered for an additional 10 minutes.

Update: I made this in the rice cooker last night and it went really well! We just got a new one that would be overkill for a lot of people but we eat a lot of brown and white rice and supposedly this one is the best at cooking brown rice. I put all the ingredients except the cheese in the rice cooker, set it to brown rice, and turned on the timed start because I wanted it to start while I was away. When it was done, I sprinkled the cheese on top and closed the lid until the cheese melted. I'd definitely do it this way again! One more note: try the casserole with salsa on top. So good!