Thursday, February 25, 2016

Hemp Heart Bar - Review

I was chosen by @fitapproach to review Manitboa Harvest's new hemp heart bars. For this review I received an apple cinnamon one and a chocolate one. I already use hemp hearts in some of my own baking, on oatmeal or in smoothies/smoothie bowls. As a Saskatchewan girl, I also love to see a Canadian product become so popular.

As a dietitian, I like the bars' short ingredient list and recognizable ingredients. I don't advocate for bars on a regular basis, but every once in awhile as part of our go-go-go lifestyle, they can help fill a gap (and they're convenient). You do get 2.5g of omega-3s (10g of polyunsaturated fat) and 4g of fibre in the 45g bar - which you don't see in a lot of snack bars these days.

The apple cinnamon variety provides 30% of your daily iron and the chocolate one 35%. The product is also certified vegan, so the 10g of plant-based protein in each bar may help some people meet their daily needs. You are still getting 8-10g of sugar (mostly from organic brown rice syrup and organic coconut pal sugar), but I liked that the bars were't overly sweet tasting. Compared to some bars I have tried, they were also a nice texture, not too chewy or hard. *I also asked my husband for his opinion on the chocolate one and he seemed to think it was pretty good. I am a chocolate fan, but I actually liked the apple cinnamon one a little bit more.


As part of this review, I was also asked to tell you that Manitoba Harvest is running a photo contestTag @manitobaharvest #hempheartbar #fuelledbyhemp #sweatpink @fitapproach for a chance to win a box of your favourite flavour of Hemp Heart Bars!

A winner will be chosen each month and it's open to US and Canadian residents!

You can also order from their website and receive 15% off all flavours of the Hemp Heart bars until March 31, 2016 with the discount code hhbarlaunch1015 

Are you a 'bar' person? Do you have a favourite flavour or brand?

Cheers and happy snacking,
Steph Langdon, RD
www.nutrishus.com

Monday, February 22, 2016

What RDs Do: Emily Cope, MS, RDN

EMILY COPE
CLINICAL INPATIENT, EMILY KYLE NUTRITION
for something nutrishus


Emily also had an atypical path to becoming a new dietitian. I am on board with her and her passion for spreading health and happiness. She is also a fellow Recipe Redux contributor, blogger, and new mom! 

Why did you become a RD? 

My little sister was diagnosed with type 1 diabetes when she was 7 and I was 10. Eating healthy played a huge role in our childhood, which sparked my interest in nutrition and the role nutrition plays in health wellness.

What area of dietetics do you work in? 

I do a little bit of everything! I am currently employed at a hospital as a clinical inpatient dietitian where I work with gynecological oncology patients and GI (gastrointestinal) surgical patients. I spend the rest of my time building my nutrition business that focuses on nutrition counselling and consulting.

How would you explain what you do? 

Short and sweet, I help people create the happy and healthy lifestyle they have always dreamed of.

What are your ‘typical’ daily/weekly tasks? 

My typical tasks aside from working at the hospital include crafting blog posts and new recipes, photographing recipes, promoting my services and blog on social media, and running my year long program titled ‘The 52 Week Guide to Create a Happy & Healthy Lifestyle’ along with seeing private pay nutrition counselling clients.

What has been your career path? 

My career path has been what I consider to be atypical for a new dietitian (I am approaching my 1 year RD anniversary this month!). I was 6 months pregnant when I graduated from my dietetic internship and master’s degree program. As a stay at home mom for the first 6 months of my son’s life, I got bored! This is what led me to create a small blog which has really turned into my passion project and nutrition business. I also took a part time position at the hospital because it is the hospital that I completed my internship in, I have very close relationships with my coworkers and supervisor and love what I do. I feel that having both jobs is a great balance and allows me to learn new things every day in two very opposite career points of dietetics.

What advanced education or special training do you have?

I have a Master’s of Science Degree in Nutrition and Dietetics from the State University of New York at Oneonta. I did a combined dietetic internship and master’s degree program – it was the best decision I ever made!

In an ideal world, what does the industry look like 5 years from now? 

In my ideal world in 5 years, the nutrition industry would recognize the registered dietitian to be the foremost authority on nutrition. While we as dietitians recognize ourselves as nutrition experts, not everyone else does and I would love to change that perception. I get frustrated with ‘nutritionists’ and others who practice nutrition without the proper education. Anyone can be a nutritionist!

What misinformation about RDs would you like to clear up? 

I am not the food police! I get so annoyed with this perception, especially in the hospital. A large part of my time is focused on getting people to eat anything at all, not dictating what they can and cannot eat.

What are challenges you encounter as a RD?

I think the biggest challenges I encounter as an RD is all of the misinformation out there regarding nutrition. It seems that everyone has an opinion of nutrition, and theirs is always right. I think there needs to be more regulation of the term nutritionist in order to protect the work of the RD.

What is your favourite meal? 

A family tradition: crab legs and butter with asparagus! Whenever anything to celebrate occurs in my family, we have crab!

More about Emily:

Website & Blog: EmilyKyleNutrition.com
Twitter: @EmKyleNutrition
Facebook: Emily Kyle Nutrition
Instagram: @emilykylenutrition
Pinterest: Emily Kyle Nutrition
Email: Emily@EmilyKyleNutrition.com
Thanks Emily! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!

Saturday, February 20, 2016

Soft Seedy Breakfast Bar {ReDux}



It felt like this month's theme Break Out of Breakfast Boredom was right on point for me. I've been playing around with a few different breakfast just for fun and to see what our daughter would like. I had tried a few bars, so that was an easy choice for my recipe. I was inspired by a Canadian lentils/Pulse Canada kid recipe as well as ones from the lean green bean and Oh She Glows.

I wasn't feeling bored with breakfast, but I typically like to try different ideas to discover new favourites, have recommendations for others, and just because I enjoy spending time in the kitchen. I do love breakfast as well!

The Redux theme description we were challenged with was: Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!



I like breakfast to be nutritionally dense and usually include some kind of protein and fruit with mine. Our daughter hasn't tried many nuts and seeds yet due to her lack of teeth, so I thought a soft breakfast bar would be a good place to start. I even worked on these first thing in the morning during the week.

Soft Seedy Breakfast Bar
Makes 12 bars

Ingredients
1 1/2 cups rolled oats (I used large flake)
2 Tbsp hemp hearts/seeds
2 Tbsp chia seed
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
2 Tbsp sesame seeds
1/4 tsp salt
1/2 tsp cinnamon
2 ripe bananas (about 1 cup), mashed
1/2 cup cooked red lentils
1/4 cup peanut butter
1/3 cup honey
1 tsp vanilla



Directions
1. Preheat oven to 375F.
2. Line a rectangular pan (I used a 7" x 11" one) with parchment paper. 
3. In a large bowl combine oats, seeds, salt and cinnamon. In a separate bowl, combine lentils and bananas, set aside. 
4. Melt peanut butter and honey in a saucepan over medium heat until smooth and softened. Remove from heat and stir in vanilla. 
5. Combine oat and seed mixture with lentil mixture. Slowly stir in peanut butter/honey until well combined. 
6. Spread in pan and press firmly. Bake for 20-25 minutes until starting to look golden brown. Cool completely and cut into 12 bars. 

 






I was surprised how soft the bars stayed. They're not overly sweet and our little one seems to enjoy them too.

Happy Sunday and enjoy your breakfast! Don't forget to check out the links below for more ideas/recipes.

Cheers,
Steph Langdon, RD
www.nutrishus.com


An InLinkz Link-up

Tuesday, February 16, 2016

What RDs Do: Mandy Willig, PhD, RD

MANDY WILLIG
SCIENTIST, CLINICAL OUTPATIENT DIETITIAN
for something nutrishus


Mandy was interested in the interview series to share her unique experiences and also to contribute to a valuable resource for future dietitians. She is an Assistant Professor and travels around the world for her research and work. She spends about 20% of her time at clinics for patients with HIV and diabetes, and 80% conducting research on health disparities and chronic disease risk. Even other dietitians don't really know what Mandy does, which is one of the main reasons I started this series!

Why did you become a RD?

Vocational education programs led me to dietetics. I always enjoyed cooking and learning about nutrition through 4-H and Family Consumer Science (FCS) classes. I also visited a dietitian when I was a child, so when my FCS teacher introduced me to the idea of dietetics as a career I realized it was the perfect chance to impact other’s lives in the same way that dietitian did for me.

What area of dietetics do you work in?

I am a scientist at an academic medical center. I also provide outpatient counselling to patients a few days each month.

How would you explain what you do? 

I develop and conduct research studies to determine the best ways to help people follow nutrition and exercise plans. I am especially interested in which approaches will work best for people living with chronic infections, such as HIV. My research right now is focused mainly in the United States and Zambia. In my clinical time, I work with patients from urban and rural areas who have high cholesterol, diabetes, and poor immune function.

What are your ‘typical’ daily/weekly tasks? 

Every day is different in science! About eight hours weekly are spent with patients. I work on completing research studies and interpreting results from those studies. I also develop manuscripts for journals, and presentations for colleagues and community members to share results from our research and learn how we can adapt clinical care based on the findings. I have to regularly read research articles in my field to stay up-to-date on the science. I serve as a dietetic intern (DI) preceptor in the DI research rotation, and guest lecture on nutrition and health for undergraduate/graduate students. I have also participated in community outreach through education programs and cooking classes. And, of course, in research I spend quite a bit of time writing research grants to move our science to the next level.

What has been your career path?

Following the dietetic internship, I became a corporate dietitian with a long-term care and rehab company, where I worked with the geriatric population providing long-term nursing home care and short-term rehabilitation services. I always thought that I had NO interest in research (seriously – none), but while completing my Master’s degree I fell in love with the area. I also became frustrated with how many younger adults were becoming disabled through diabetes and heart disease, and saw research as a path to address that. I now work as an Assistant Professor.

What advanced education or special training do you have?

I have a PhD in Nutrition Sciences. I also received additional training in business and biostatistics - business and coding skills open up many opportunities to RDs!

In an ideal world, what does the industry look like 5 years from now?

I would love to see everyone in the United States have access to a dietitian before medical issues become an emergency. We consistently see the best results in our patients who are working with dietitians, and that expertise should not be withheld until people are at their sickest.

What misinformation about RDs would you like to clear up?

I still hear the old phrase that dietitians are the “food police”, even though in 2016 food bloggers and “nutritionists” with limited/no credentials are more likely to judge and police what you are eating. RDs have invested many years (and dollars) into academic and internship training because they are passionate about helping you be healthy while actually enjoying your life.

What do people think that you do for a living? 

Honestly, even other dietitians don’t always know exactly what I do as a research dietitian. I would love for more RDs to consider research as a career path. We have valuable expertise to offer, and many research institutions will now advertise “RD preferred” for faculty positions because they see the positive benefit to their programs when RDs are educators and researchers.

What are you passionate about in dietetics?

I am VERY invested in teaching other health care/business professionals about how valuable RDs are. If you want results, you can consult anyone. If you want GOOD results, consult the dietitian.

What is your favourite meal? 

My mom’s pot roast with carrots and potatoes always brings back my happiest childhood memories. My mom taught me how to cook, and watching her now share those skills with my child gives me hope that the pot roast recipe will survive for many more generations!

What tip(s) would you give to our readers? 

Never stop learning! You need to develop the skills to read and interpret research literature and counteract the rampant misinformation about food and nutrition. Plus, we all need to learn how to partner with science journalists and food journalists to get the right information out there.

More about Mandy:

Twitter: @MandyWilligRD
Linkedin: Amanda Willig, PhD, RD

Thanks Mandy! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!

Wednesday, February 10, 2016

What RDs Do: Kim Hoban, RD, CPT

KIM HOBAN
CORPORATE DIETITIAN, BLOGGER
for something nutrishus


I also 'know' Kim from instagram, which I have to admit is a pretty cool way to get to see what other RDs around the globe are up to, passionate about, etc. Many of us get hooked on nutrition because of a love of food and/or active living, and sport is still a large part of her life. I totally relate with her passion about working in health and wellness, as well as mindful eating. I hope Kim and I can sit down to breakfast (also my favourite) one day soon!

Why did you become a RD? 

I was always interested in food and learning about how eating fuels our daily lives and activities. In high school, I rowed on the crew team and started to realize that what I ate (and when) impacted my performance. It was at this time that I also saw how competitive sports could also lead to disordered eating and I became interested in the struggles, stigma and psychology surrounding food.

What area of dietetics do you work in? 

As a corporate dietitian for CulinArt Group, a dining services company, I touch on many areas of dietetics, including food service, corporate wellness and nutrition education. I also blog at KHNutrition.com where I share information on nutrition topics and trends, recipes, fitness and more.


How would you explain what you do? 

I help provide health and wellness strategies and solutions to our corporate, higher education, private school and healthcare clients.

What are your ‘typical’ daily/weekly tasks? 

Each day varies, but my responsibilities range from developing cycle menus to leading wellness training for corporate chefs to providing nutritional analysis on corporate recipes. I write and help design our wellness newsletters, health fair information and promotional materials. I’m also tasked with managing social media for the Wellness Department at CulinArt and occasionally participate in recipe development and testing.

What has been your career path? 

I graduated with a B.S. in Dietetics but did not match with a dietetic internship (DI) program immediately, so I began working as an administrative assistant at a private nutrition counseling practice. Looking back, it was the best thing that could have happened for my career and I gained so much experience and exposure to the field of nutrition in that position. I eventually applied again and was accepted to the DI program at North Shore LIJ Health System in Long Island, NY, which had a clinical nutrition emphasis. After completing the internship program, I began working as a clinical dietitian in a long-term care facility. I sat for and passed the RD exam three months later. Realizing that clinical nutrition was not my passion, I began blogging and becoming active in social media in my free time. At the same time, I came across my current position as an RD who focuses more on health and wellness as opposed to disease and treatment.

What advanced education or special training do you have? 

My passion for sports nutrition and fitness continues to grow, so I recently became a Certified Personal Trainer (CPT) with the National Academy of Sports Medicine. My goal is to become Board Certified as a Specialist in Sports Dietetics (CSSD - *Canadians can do this too!) within the next few years.

What misinformation about RDs would you like to clear up? 

I would love to clear up the whole misconception about dietitians being the “food police”. I wish people knew that we don’t judge anyone for what or how they eat. People often fear that I’m constantly criticizing their food choices, when more often than not, I’m focused on enjoying my own food instead!

What would you like people to know about RDs? 

We are humans. We are not perfect and we often struggle with our own food choices. We don’t all cook perfectly healthy meals every night and we can enjoy pizza and ice cream too!

What are challenges you encounter as a RD? 

Probably one of the biggest challenges is competing with the misinformation and sensationalism that exists in the media surrounding food and nutrition. People are so easily persuaded by big food marketing or the advice of some doctor on television and it can be difficult to sift through that misguided or incorrect information.

What do people think that you do for a living? 

Make “meal plans”. Truth be told, that’s what I thought I would be doing when I became an RD also, but now I have a more holistic approach to nutrition and encourage mindful eating rather than offering one-size-fits-all meal plans.


What are you passionate about in dietetics? 

Reconnecting people with real foods. Many of us have lost touch with where our food comes from and what it should taste like. Most diets and weight loss plans take the fun out of food and people find themselves eating “food-like products” rather than enjoying whole, real foods.

What is your favourite meal? 

I’ll take this literally and say breakfast. I especially love pancakes, yogurt, oatmeal and veggie omelettes. I could eat breakfast foods any meal of the day!


What tip(s) would you give to our readers? 

Learn about your food and try new things! Find out where your food comes from, what nutrients it provides and how to properly prepare it. I’m constantly learning about new foods and recipes, which keeps things fun! Would you believe that just this year I learned how asparagus grows?

More about Kim:

Website: www.khnutrition.com
Twitter: @KimHobanRD
Instagram: @KimHobanRD
Pinterest: KHoban
Facebook: KH Nutrition
LinkedIn: Kimberly Hoban, RD
Google+: Kimberly Hoban, RD


Thanks Kim! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!

Tuesday, February 2, 2016

What RDs Do: Andrea Hardy, RD

ANDREA HARDY
BUT FIRST, LET'S EAT
for something nutrishus

A new entrepreneur and a fellow dietitian that also got into the field because of wanting to work in sport nutrition. She reminds us of the importance of time management when your job requires you to wear a lot of different hats, and also the many skills dietitians have, or can learn, to be successful. I too, took a long time to finish my degree, (the world of volleyball called me) and agree that we're in an exciting time for our field!

Why did you become a RD?

It’s funny, I became an RD because I thought I wanted to be in sports nutrition. I really didn’t know what else was out there, besides weight management and sports nutrition. It was all I had ever been exposed to. Little did I know, there was an entire world of dietetics out there I had yet to explore!

What area of dietetics do you work in?

I’ve spent the majority of my career working in acute care, in a variety of settings including oncology, liver transplant and cirrhosis, and cardiology. Recently though, along with a move to a new city, I’ve been exploring the life of an entrepreneur – through the world of private practice – specializing in IBS and IBD, as well as weight management.

How would you explain what you do?

I.Do.Everything. There’s really no better way to say it. Running a private practice and successful nutrition blog, I’ve become an IT person, a writer, a social media expert, a public speaker, an entertainer, a recipe developer, a mentor, and lastly, of course, a dietitian.

What are your ‘typical’ daily/weekly tasks?

What is so exciting about running my own business is each day is new. The first few months of running my business, I felt like I was just putting out fires – but now, I try to segment my time - in between my client appointments and meetings, I schedule time dedicate to creating content, to social media management, and to networking.

What has been your career path?

When I graduated, I went straight into acute care. After the 6 years it took for me to complete my degree (I took some time off in the middle of my degree), I realized my passion lay in problem solving. Acute care was so rewarding, with the team environment and ability to affect change. After 5 years in acute care, I’ve transitioned to private practice – growing my business and exploring a whole other avenue of problem solving. I love the diversity in my job now – from relationship building, to content creation, to one-on-one counselling, to public speaking. It’s a ton of fun, and keeps me on my toes!

What advanced education or special training do you have?

One of the most valuable courses I’ve taken was on motivational interviewing through AHS (Alberta Health Services). It really changed my entire perspective as an RD. I’ve been involved in publishing a few papers, and am looking to make room for research in my portfolio as my business grows.

In an ideal world, what does the industry look like 5 years from now?

In an ideal world, in 5 years (such a short time!) dietitians will DOMINATE the market in terms of nutrition. I’ve spoken with so many great private practice RDs that realize we have to take back nutrition as our own. And to do that, we have to make nutrition hot and sexy – like all of our less-qualified competitors do. I really believe the RDs I’ve spoken with are in the midst of a GIANT movement towards this, and I’m SO excited to see what happens. Move over – cause this #aintyourmamasnutrition!

What misinformation about RDs would you like to clear up?

That we’re not the apron-wearing, judgey, spend-hours-in-the-kitchen kinda women (and men!) that everyone stereotypes our profession into. We come in all different shapes and sizes. We like different foods. We drink martinis. We eat cheeseburgers. But somehow, we still live healthy lifestyles. We are the epitome of normal-eating role models - the public would be better served idealizing our focus on balanced lifestyle rather than the bastardized version of perfect, healthy eating society and the media stuffs down our throats, day in and day out.

What are challenges you encounter as a RD?

I think the biggest challenge right now is dietitians’ role in becoming bigger than the misinformation out there. How can we, as professionals, think bigger, grow bigger, and become an absolute authority in nutrition? I’m still figuring that one out – but am setting some seriously lofty goals to take over the world. I really think we should be challenging ourselves to innovate practice and think bigger.

What do people think that you do for a living?

People think I make meal plans. (Gags). Funny enough – I wrote a blog post that went viral about it - (Do Dietitians Make Meal Plans? What dietitians do and don’t do) - talking about what RDs ACTUALLY do.

What are you passionate about in dietetics?

Haha – very clearly, making dietitians the most bad-ass nutrition experts out there. Just sayin’.

What makes RDs unique/different from other nutrition/wellness professionals?

I love this question. It’s funny, holistic nutritionists aren’t necessarily ‘wrong’ when you look at their big picture messaging. They’re really trying to get people to eat healthy, and while they may miss the mark on some messages, in general, if people were to follow what they are saying, I do think they would be healthier for it. Where an RDs skills far exceed other wellness professionals are in our ability to expertly review the literature, provide realistic and appropriate strategies for long term change, and I really think most importantly, keep people safe. Not only from all the bat-shit crazy supplements out there, but from people doing more harm to themselves than good through yo-yo dieting and inappropriate counselling methods.

What is your favourite meal?

The one coming up next!

More about Andrea:

Blog: www.butfirstletseat.com
Website: www.ignitenutrition.ca
Facebook: Ignite Nutrition Inc
LinkedIn: Andrea Hardy
Instagram: but.first.lets.eat
Twitter: @butfirstletseat
Google Plus: Andrea Hardy
Periscope: @butfirstletseat
Pinterest: but first, let's eat
Thanks Andrea! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!