• Juanita Weaver-Reiss

Another dietitian in the kitchen


First of all, Happy New Year to all!

I know a lot of people are excited about the possibility for change in the New Year. I started my change last year when I started my own business on July 18th. The new year for me does mean a couple of more changes. So let me tell you about them.

I am opening up a private facebook group. It is called Nutrition and Health Works Hangout. Just a place for the people who like Nutrition and Health Works to come to get encouragement, to share recipes, to talk about the changes they are making and how that is working. Do you need to rework your goals? Do you want the encouragement of a community that is focused on health and healthy living? If you do, this could be the group for you.

The other thing I plan to do is to share some things privately with the group members in the private Facebook group. For instance, I plan on doing a lot of webinars and learning sessions for the new year. Think of this, a dietitian that goes on Facebook Live or to Google hangouts and asks you, what do you hear about nutrition, or diabetes, or food trends that you want to know more about. Some of these webinars and sessions will be a ask the dietitian, some will be information on particular topics, but I enjoyed my first webinar (even though there was some technical issues) and look forward to connecting that way throughout the year.

The other change for the new year will be a physical office. I have already bought the furniture. The second week of January, the website will reflect some days of the week at the office. Keep posted for the address and other information. But it is coming fast and I am excited to be able to begin with that addition.

So if you are looking in the mirror and thinking to yourself, this is not me. I am a person who is a lower weight than that person looking back at me. If your clothes sizes are going up instead of the other way around. Or if you can't figure out why your blood glucose is always high no matter what you do. Or if you are frustrated with always having to deal with the diabetes and can't enjoy the food that you like. It is time to see a dietitian/diabetes educator to help you figure out what small changes need to happen so you can have your life back.

The new year is not the only time to make a change or the time to improve your life but no there is no time like the present to make an appointment to begin to have the change that you need and deserve.

I did a video where I prepped a Quinoa and black bean casserole. I had so much fun with that one, I have another on of a yummy recipe of Wild blueberry sweet potato wheat bread. The recipe is from another dietitian's website. Her name is Sarah Schlichter. Her website is http://bucketlisttummy.com/wild-blueberry-sweet-potato-wheat-bread/

The recipe just looked so yummy, I could not pass up the opportunity to try it. And I will have to share loved learning about the difference between wild blueberries and cultivated blueberries.

Plus if you want to incorporate some more powerhouse foods in your diet, the wild blueberries and the sweet potatoes are the foods to include. This is even from someone who said, I really don't like sweet potatoes.

Wild Blueberry Sweet Potato Wheat Bread

Ingredients

  • 1 egg

  • 1 cup mashed sweet potatoes (about 2 medium)

  • ¼ cup coconut oil, melted

  • ¼ cup plain greek yogurt (I used fat-free)

  • 1 tbsp maple syrup

  • 1 cup whole wheat flour

  • ½ cup oat flour (oats grinded into flour)

  • ⅓ cup coconut sugar

  • 1 tsp cinnamon

  • ¼ tsp salt

  • ½ tsp baking powder

  • ½ tsp baking soda

  • 1 cup frozen wild blueberries (+some for topping)

Instructions

  1. Preheat oven to 350 and grease 9x5 inch loaf pan.

  2. To a small bowl, add the egg, mashed sweet potatoes, coconut oil, greek yogurt and maple syrup to a bowl. Whisk until combined.

  3. To another bowl, add flour, oat flour, sugar, cinnamon, salt, baking powder and baking soda. Mix the dry into the wet ingredients, folding the blueberries in last. The batter should be thick.

  4. Bake for 45-50 minutes, or until toothpick comes out clean.

  5. Let cool for 10-15 minutes before slicing.

Nutritional information

8 Servings

Amount Per Serving

  • Calories 203.7

  • Total Fat 5.0 g

  • Saturated Fat 0.8 g

  • Polyunsaturated Fat 0.9 g

  • Monounsaturated Fat 2.9 g

  • Cholesterol 23.3 mg

  • Sodium 129.0 mg

  • Potassium 92.3 mg

  • Total Carbohydrate 36.1 g

  • Dietary Fiber 4.3 g

  • Sugars 11.0 g

  • Protein 5.7 g

I welcome your comments.

I am looking forward to the changes of the new year both as a dietitian and with the fact that it means another 365 days to do bird watching, take pictures, and love my family and dear friends.

Happy New Year,

Juanita


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