Do or Don't Detox

I was approached recently by a private client to create a two-week detox plan. I am not one who truly believes in elongated cleanses, juice fasts, or detoxes, but I happily obliged and created my version of a detox meal plan. Why am I not pro detox? Because I don’t believe in quick fixes; I believe in making permanent, sustainable and realistic changes to your diet that will improve your well-being long-term. 

Keep it Clean

Clean eating can mean a multitude of things to different people but, at its core, the ideals of eating pure, real food remain. In essence, clean eating is centered around whole foods and the avoidance of anything processed or refined. I try to eat this way for the most part, but understandably it's not possible to be a purest all the time. My most common "hick up" is during the 3pm post-lunch almost done with work slump, when I retreat to the cafeteria for a pre-packaged Sabra with pretzels and an iced double espresso. However, by focusing on eating foods in their most unadulterated state, you maintain control over what you put into your body and hence your overall health. The recipes I share here, on The Crunchy Radish are my attempt to "keep it clean". Although nothing is quite overtly complex, the recipes remain true to the "real" ingredients which I use and always focus on overall wellness and of course flavor.

            

"I am the Eggman"

A few of my good friends are egg haters. I get it. If you think about the etiology of an egg...it's weird. As a self-proclaimed "pescatarian" who dabbles in Jewish penicillin and homemade turkey meatballs, I rely on eggs as one of my "go to" sources of protein. During the week, my breakfasts typically consist of a Siggi's thrown into my bag, then eaten in haste with the neon blue glow of my computer screen as ambiance. Now as a working girl, the weekends are my opportunity to enjoy a leisurely and warm breakfast, typically accompanied by Williamsburg mayo on some form of sprouted grain. In honor of Passover and in an effort to utilize my matzo in a more highbrow way than slathered with Earth Balance, I found inspiration from a recipe in the New York Times. 

I stayed pretty true to the recipe linked above, except that I used half egg whites and half whole eggs, replaced white matzo with oat bran, used Earth Balance instead of butter, added no salt whatsoever since my wild nova was on the saltier side, and laced fat-free greek yogurt with extra dill. Although I love my morning yogurt speckled with chia, this breakfast was a lovely change of pace and temperature.

HBD lil TCR: My Little Bitty Baby Blog Turns 2

It's my little bitty baby blog's birthday this month and, in retrospect, it's not that little bitty any longer. This month serves as the 2 year mark since I've been blogging. The Crunchy Radish has been able to serve as some what of a cathartic release, and I have been able to document my journey as a nutrition student, dietetic intern, and now a practicing clinician. In my annual birthday blog post, I like to take this celebratory opportunity to thank those who have been reading and supporting TCR from the very beginning and those of you who may be glancing over my blog for the very first time. I truly appreciate any time and energy you spend here. With my career advancements, my blog has grown as well. I like to think the recipes are a little more thoughtful and repeatable, and that my writing and nutrition knowledge has developed and grown. Although I have made personal and professional strides, there is so much more that must be done. I'd like to take this little radish to the next level and have a place where I can offer private counseling and consultation as well as give this baby radish a facelift. 

Peppurito

Of the top five nutrition related questions that I am asked, how to get more fiber usually tops the list. I've discussed fiber in the past here, but when a good friend asked for some meal plans and recipes, I decided to revamp a classic dish. I merged chili rellenos and stuffed peppers and upped the anti-oxidant quota by adding immune boosting turmeric to this fiber rich meal.  

For this dish, I started with dried black turtle beans. You can certainly substitute canned if you are short on time, yet the total nutrient and flavor profile of utilizing dried beans is greatly heightened. Additionally, the amount of control over taste and texture is optimized, not to mention reducing the dish’s overall cost. I mixed the quinoa with lacinato kale, but any variety of kale would work too.

LBK Revisited

March must be my month of new beginnings. The past two years have marked the starting of my dietetic internship and now my job as clinical dietitian. This time of year also marks my family’s annual trip to Longboat Key, Florida. Each year I am reminded how beautiful and serene this part of the country is and am grateful that I get to be with family and visit such a special place overflowing with poignant memories.

In typical fashion, most of the trip centered around food. Whether it was hitting up our favorite spots or cooking with local fish and creating fresh and light meals, we all remained well fed and satiated during our stay.  

The Prelude

Beginnings are typically an adjustment period, and rarely is it possible to start something new and challenging unnerved. The past few weeks have been the beginnings of my career as a practicing clinical dietitian. During the first few days on the job, I almost felt as if I were playing dress up and at any moment someone was going to tell me "game over". It has been a long and grueling road to finally get to the place where I currently am, and I am grateful to have the opportunity to be a practicing clinician in an influential and respectable environment. I know that the days will get easier, and I will be rewarded knowing that I had a positive impact on a patient’s recovery.