RD Exam: Now Kiss!

Maybe its the lunacy of all the studying I have been doing (there is a certain point at which your brain becomes warped and anything is funny)  but this picture cracks me up!

What student doesn't hope that both brain and book will kiss resulting in a thrilling and completely electrifying transfer of knowledge?    But of course, studying is not like that.   :)

So how is  my studying for my RD exam going? Well, thank you.  It took me three weeks to finally feel like I got a groove going and now I find myself coming up to the scheduled end. Not just the end of my test...but the end of a long journey.

So I take the exam next week but no I am not telling you when.  You'll have to just wait and see. :)

Picture copied from the Starving Dietitian Blog (a thought-provoking blog authored by a fellow intern of mine)

Heart of the Matter Monday: Weakness Week #1

  “People value being strong and independent.  But the dynamic of weakness and dependence makes Christ matter in your life.  When Christ matters in your life He shines through your life. People see the evidence of something wonderful—the hand of Another at work in you. “

~  David Powelison.  I’m  Exhausted.  Pg 13 - 14

I normally take a "hands off" approach to these Monday quotes, letting the words speak for themselves.  Today, however, I felt I needed to put in an additional word. 

 One of the topics near and dear to my heart is weakness.  It's not a natural subject of discussion for me.  I wasn't born liking the subject.  In fact, I was born with the subconscious notion that it was one of major things I should avoid.  It's great to pray other people through their own weakness but try not to be weak yourself.    It’s ok to be weak as long as you display your strength by overcoming weakness.  Just try not to stay weak.  Such thoughts are the evidence that I am a true descendant of fallen Adam and Eve and a young woman who has listened to some of the messages of the culture. 

(Note: When I use the term “weakness,” I am talking about those circumstances, people and physical conditions in our lives that drain and deplete us and make us feel as though we can’t do what we ought or would like.)

Over the last several years I have had lots of encounters with Weakness.  I know the bitterness of its unforgettable flavor and am no stranger to his reoccurring company.  I know I am not alone in this either.  You have felt it too, haven’t you?  The reality is, each of us must face and deal with our own weakness.  It begs the question....


What do YOU do with weakness?

Hopefully, over the next several Mondays, our hearts will be encouraged to deal with our weaknesses (and the weaknesses of others) in a manner like Christ.  The Christ who was the “Man of Sorrows” …the One “well acquainted with grief” and weakness…who in His Divine strength willingly took on weakness to redeem the “poor in heart.  ”

Food Fact Friday: Beets

 One of summer's delights from the garden is the BEET.  For years I imagined that I disliked the colorful root veggie simply because I had one solitary experience of eating the canned, cafeteria variety. (You know what I am talking about?!). 

 Hardly a suitable introduction.

I discovered their true deliciousness after speaking with a customer at the Farm Store that I worked at during college.  She raved about roasting them.  Always up for a challenge (and desperately desiring to be able to answer all the other customers' constant questions of, "so how do you cook these and what do these taste like?”) tried my hand at roasting them.  The beet-cooking customer was right… roasted beets were fabulous!

 While they admittedly can acquire an almost gelatin-like softness when cooked for an extended period time, there also is wonderful caramelization that transpires during the oven-roasting process, especially if you add some canola or olive oil before roasting.  A soft sweetness comes to the surface.  Yes, beets are a keeper for summer fare as far as I am concerned and are now a “regular” at my table. 


But lets face it.  This is summer.  Who wants to have a 450F oven roasting away for 1 hour on a hot day? You might not mind as the results are worth it to you but the not-so-enthusiastic- Beet-Tolerators in your household might not agree.   
Enter crock pot…oh saver of time, energy and sweat (in this case, your sweat of having a hot oven on for a long period of time).    The results will not be quiet as caramelize-y as the roasted method but they still produce yummy beets.  I have a nifty mini crock pot that holds 4 – 5 small/medium beets.   I encourage you to give it a try using the instructions by clicking on the graphic above.  Enjoy!

Not sure what to do with them after  you've cooked them? Try this Pink Hummus recipe from one of my favorite RD blogs!

 

 

 

Matter of the Heart Monday

A friendly reminder for our busy world in which we feel the pull to “do” more….

“Social Influence is not always that same as spiritual impact”

~ Explorer Devotional. April—June Ediction for Monday June 3^rd. 

Food Fact Friday: Fudge Gone Frosting

Even if you don’t like chocolate, you cannot tell me that the above picture does not ignite at least a teensy-weensy spark of a “yum-factor” or a mouth-watering effect.

I found this precariously balanced stack of chocolate squares (doesn’t it look like they are just ready to tumble into your open mouth?) and paused my preliminary search for a new recipe to make and take to a Friday night get together.   Don’t’ even know what I was searching for or how I came across it.   I am not even vegan.  But I stopped searching when I saw it and read the short ingredient list.  Bingo. 

I had all the ingredients except the coconut cream.   I typically have a can of coconut milk on hand in my cupboard but I’d never used coconut cream before.  So I headed on down to Spouts and  grabbed the can of the stuff. 

While re-reading the recipe at home, I realized that coconut cream is supposed to be more solid.  Hmm, mine was in a liquid form in a can.  At least, that’s’ what it sounded like when I shook it.  This could be problematic as it was likely the solid properties of the coconut cream that gave the fudge its “fudge” and not the normal chemical reaction resulting from the cooking process.  Oh well, thought I.  I would try it anyway.   

 My suspicions that the fudge would not “fudge-a-fy” and harden due to the lack of solidarity in my coconut cream proved prophetic; however, I couldn’t have guessed what a delightful, mousse-like, decadent, easy –to-spread chocolate fudge frosting it would make.  Never mind that I no longer had a chocolate goodie to bring to the Friday night get together.  I kept this all to myself and bought a watermelon to share instead!  I learned an important lesson...

...when life hands you unhardened fudged, use it as frosting.

If you like chocolate frosting you have GOT to try this!!  Making this recipe was almost as easy as pouring a bowl of breakfast cereal and calling it dinner (don't tell me I am the only one that does this?). 

To make FUDGE follow the recipe below exactly.  To make FROSTING, use liquid coconut cream.  Also note that I used canned coconut milk in place of the non-dairy milk originally called for.   

 

Vegan Fudge

INGREDIENTS:

• 2 c non-dairy chocolate chips (I used Trader Joes’ HUGE dark chocolate bar to make this extremely rich)
• 1/2 c. coconut cream (this comes in a can and is solid unlike coconut milk)
• 1/2 c. non-dairy milk
• Dash salt
• 1 c. chopped nuts, optional (or more!)
• 1 tsp vanilla extract 

DIRECTIONS:

1. In heavy saucepan, over low heat, melt chips with coconut cream, non-dairy milk, and salt.  Remove from heat.
2. Stir in nuts if desired and vanilla.  Spread evenly into wax paper lined small square pan.  Place more chopped nuts on top if desired.
3. Chill 2 hours or until firm.
4. Turn fudge onto cutting board, peel off paper and cut into squares.  Store covered in fridge.

  Recipe compliments of Fork and Beans blog. 

Matter of the Heart Monday

    “Joyful people are mobilized.  They delight in doing small obediences.  They are pleased to serve God in any ordinary way He sees fit.  They know that an army of people taking small steps of obedience is what moves the kingdom of God forward in power. ”

~Edward Welch.  Heart of the Matter.  Pg 46.

Food Fact Friday: Surprisingly Gluten-Free, Deliciously Apple Cider-y & Ridiculously Good Doughnuts

 

Prepare yourself for something wonderful.  

Homemade doughnuts. 

Not just doughnuts...but gluten-free ones at that!

Now granted they are fried...but that is ok...everything in moderation no? 

For the genuine Gluten -Freers out there who must live with some seriously altered taste and flavors if they want to enjoy a bread (especially a dessert) this is a recipe to celebrate, be proud of and indulge in every once in a while!

 

I have to say, these are a fine accompaniment to morning cup of  tea or an afternoon  mug of coffee.  Or if  you are like me, you share them with your friend while you both study for your RD exam.  Yep, nothing helps you memorize the parameters of obesity like a fried doughnut.  Gluten-free.  Homemade. 

(My personal comments in blue)



 

Gluten- Free Apple Cider Doughnuts

Makes  approximately nine, 3” doughnuts with nine holes

(Results may vary depending on your doughnut cutter!)

 

Ingredients

1 ¾ Cups + 1 Tablespoon Brown Rice Flour Mix (the Author makes her own all-purpose mix.  I used Arrowhead Mills All Purpose Flour mix…worked great!)

¼ Cup Granulated Sugar

½ teaspoon Xanthan Gum

1 Tablespoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

¾ - 1 teaspoon Cinnamon

¼ teaspoon Nutmeg

Canola Oil for frying (enough for 2” depth in a 3 or 6 quart pan)

2 Large Eggs (don't forget....at room temp)

7 Tablespoons Apple Cider Vinegar

2 Tablespoons Canola Oil

OTHER:

Rice flour for bread board (~2 Tablespoons)

Cinnamon sugar topping= 1/3 granulated sugar + 1 tsp cinnamon 

Procedure

1.       Mix brown rice flour mix (or all-purpose mix), sugar, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg in a small bowl and set aside.

2.       In a large 5- quart sauce (see Cook’s Note at bottom), heat two inches of canola oil to 350F.  (Use candy thermometer to maintain temperature [ I used a digital one kinda like this  and just checked it after removing each batch].  Temperatures higher than 350F will brown doughnuts before they are fully cooked and prevent them from fully rising. )

3.       In a large bowl beat eggs with an electric mixer until eggs are light and foamy (this will take several minutes).  Add flour mixture, apple cider, and 2 Tablespoons of oil; mix one minute at medium-low speed.

4.       Liberally spread rice flour (about 2 Tablespoons) over surface of wooden board (or marble slab.  I just covered my wooden bread board with waxy paper) and lightly flour hands.  Use a spatula to move dough onto the wooden board in a ball shape.  Dough will be sticky.  Roll dough around in the rice flour until it is lightly covered.  Gently press dough into a ½ inch round.  Use a 3-inch round doughnut cutter (or a 3 inch round cookie cutter and a 1 inch round cookie cutter) to cut nine doughnuts and nine doughnut holes.   (After you press the dough into shape the first time, you should be able to cut six doughnuts.  (I only got 6 doughnuts total  because of the size of my cutter). 

5.       Use a pancake turner to gently lift three doughnuts and three holes into the hot oil.  The doughnuts should rise slowly to the surface and puff.  Cook one minute; turn with a slotted spoon.  Cook other side for one minute (doughnuts should be golden brown in color); remove with slotted spoon to paper towel-lined plate.  Blot any residual oil off doughnuts.  Cool slightly. 

6.       Repeat with remaining doughnuts and holes, but make sure oil is heated to 350F before proceeding (I found that the heat dropped 20 degrees after each batch was removed.  It took about 1 minute for heat to get back up to 350F). 

7.       Gently coat warm doughnuts with cinnamon sugar (place cinnamon -sugar in a flat-bottom bowl and use a spoon to coat doughnuts). 

Cooks Note:

 You can also save oil by frying the doughnuts in a heavy 3-quart saucepan filled with 2-inches of oil.  Fry only two doughnuts at a time.  (I did this.  It worked really well and saved oil). 

ENJOY this gluten-free indulgence!!!   

Source:

Roberts, Annalise G.  Gluten-Free Baking Classics.  Pg 153 – 154. 

 

Crafty Card

For my birthday back in June my parents gave me a gift certificate to Michael's craft store!  Oh bliss!  A few months prior, every time I went there and took a look at the fun scrapbook paper I would drool (I'll admit, there were times I got close to coveting).  Finally, with the help of the gift card I was able to go and pick from the delicious selection of paper.  I tried to make my dollars go as far as possible by choosing wisely,..I got some good deals!

After I got home, I promptly sat down and... after mixing a little paper, ribbon, flowers and a few stitches from the sewing machine.... made the card below.

 

The fun as just begun!

Heart of the Matter Monday

   “If I love God more than anything else, I will be pulled way beyond the borders of my own wants and needs to the spaciousness of God’s kingdom, where redemption and restoration of all things is in order of the day.  

~ Paul David Tripp, Heart of the Matter. Pg 151

Almost there....

Post DI Project Day #2

So on day two of post-internship fun, I tackled the mountains of paperwork I had cleverly disguised in various folders and notebooks throughout the past 10 months.  While there might not appear to be a great difference between the 1st  and the 4th picture, the 2nd and 3rd show you just how much paperwork I cleared out! 

Post DI Project #1

The week after I completed my dietetic internship (DI) I spent much of my fun-free week cleaning!  Now while that might not sound very fun to many people, others may recognize what a welcome relief such “puttering” can be. 

So behold, the hideousness of one of the bathroom drawers!  For years it was Middle Sister’s drawer; however, after she moved out it became the “all-things-that-have-no-home” drawer.  In my defense, this drawer normally has very little in it.  Really.  It was only during my last week of the internship (as I started cleaning out other drawers) that I began carelessly throwing items in there, which resulted in the above image. 

Heart of the Matter Monday

“Grace is  God’s declaration to the Believer that she can never disappoint Him… on the flip side, grace means I can do absolutely nothing to please God more than just being who I am in Christ.  Yes, our works are good—they help others and honor God.  It is for the sake of such works that we remain in these bodies.  But our works are simply a means of living out the standing God has granted us, by grace through Christ’s sacrifice.  The works flow from grace, they don’t produce it.  ” Good works don’t earn you anything, they are “an act of worship from a heart overwhelmed by what Christ has done. “

~  Kimm Crandall.  Christ in the Chaos, pg 46a, 47a.