Day 3: Being Grateful

I decided to mention something I am grateful for with each of my personal posts this month, which I figured was also timely since Canadian Thanksgiving occurs this month. I would consider myself a realist (or definitely not an optimist). I can be very hard on myself, get stressed out or overwhelmed, or worry too much. I am also curious and analytical, as I seek to understand my own personality and love personal development tools/books, etc.

My perfectionist traits have allowed for a lot of success academically and through sports, but they can be tricky day-to-day and now in my role as self-employed mom. I always want to ‘be the best’ and even struggle to ask for help, because I want to be able to do things on my own. I think it may be one of those situations where my strengths can also be my weaknesses. I’m stubborn and determined, which may or may not work well together.

I am grateful for: my husband, as he helps bring out the best in me.

The things I learn from books, blogs, or webinars seem to be the way he already sees and approaches the world. This also may be the version of me that sees everyone else’s life through rose coloured glasses. Too often I compare my assessment of my situation with assumptions I make based on things I see on-line or people say. He reminds me to 'not care' what others are doing (or more often, what I think they're doing) and to be curious rather than judgemental. We also have great conversations on enjoying life, how to raise our daughter, and just being us. Sometimes it comes down to perspective and so, as I work on being the best version of myself, I am constantly reminded to enjoy the little things and be grateful. I have a pretty amazing life!


Stay grateful my friends,
Steph Langdon, RD
www.nutrishus.com

What RDs Do: Kristy Leavitt, RD

KRISTY LEAVITT

ALBERTA HEALTH SERVICES
& THE DIETITIAN KITCHEN

for something nutrishus

Update: Some things have changed since October 2, 2015 for Kristy and her career - she was our 2nd ever feature in this series; please check out her updated responses below to see what she's been up to! It's great to see dietitians spending their 'spare' time blogging to help people sort through the misinformation/confusion and to provide practical advice. 

We are pleased to feature Kristy Leavitt as part of our What RDs Do interview series. Kristy's entrance to dietetics sounds a bit like mine - I took a first year nutrition class in university, thought it seemed practical and applied since I wasn't sure what I was aiming for. Kristy is an outpatient dietitian in Calgary and shares her insights into the future of the profession.

Why did you become a RD? (*updated January 6, 2017)

Like many people trying to figure out what they want to do with their lives, I always knew I wanted to ‘help people’, but didn’t know that would lead me to becoming an RD. I never planned to become a dietitian, and up until grade twelve I had never even heard of the profession of ‘dietitian’, let alone have a clue what dietitians do. I entered university with the goal of becoming a pharmacist, but about halfway through my first year I realized that I hated chemistry and as the Pharmacy program is very chemistry-based, I decided Pharmacy was not for me. Little did I know the Nutrition program also contains more chemistry and biochemistry than I would have liked…

Alas, I was left trying to figure out what heck I was going to do as a career. I had, though, taken a first-year nutrition course as an elective in my first semester and I quite enjoyed it. I decided to look into what being a dietitian was all about and, after mulling it over, talking about it with people who were close to me, talking with a family friend who works as a dietitian, and praying about it, I decided to study nutrition and become a dietitian! The thing that most appealed to me is the ability of food to prevent so many lifestyle-related diseases. How cool is it that the foods you put in your mouth can literally cause your body to become diseased or cause your body to become strong, healthy, and thrive?!

What area of dietetics do you work in? (*updated January 6, 2017)

I work in a Women’s Health Clinic (Obstetrics & Gynecology) in a hospital in Calgary, within Alberta Health Services. I also recently launched a blog titled The Dietitian Kitchen. I'm excited to be able to bring relevant and practical nutrition info, delicious and good-for-you recipes, and encouragement and inspiration to individuals who want to live their healthiest life: body + soul + spirit.

How would you explain what you do? (*updated January 6, 2017)

I meet one-on-one with women who are patients of our Women’s Health Clinic (women who are pregnant, or who recently had a baby, or who are part of the Gynecology division of the clinic). I use food and nutrition to assist women in making changes to their eating habits and in their relationship with food to help them have a healthy pregnancy, manage any existing health conditions, and improve their overall quality of life. Women come to me for a variety of reasons, such as gaining enough weight or gaining too much weight too quickly in their pregnancy, polycystic ovarian syndrome, irritable bowel syndrome, weight management, and nutrition for breastfeeding. In addition, I teach a couple of classes at the hospital and am part of some working groups with other Alberta Health Services dietitian from around the province.

What are your ‘typical’ daily/weekly tasks? (*updated January 6, 2017)

My day-to-day work varies, but generally includes meeting with patients in the clinic, preparing for those appointments, planning for upcoming classes that I’m teaching, participating in working group meetings and related project work, and reading/learning to grow my knowledge. In addition, a couple times per year I have a dietetic intern doing part of their internship with me.

What has been your career path? (*updated January 6, 2017)

Following university and internship, I worked in two term positions- one, at a community health center working in a diabetes and cardiovascular management program as well as helping run a weekly drop-in group for young women who are pregnant and new moms; the second was as a public health dietitian, where I ran weekly groups for pregnant women and new moms, taught infant nutrition classes, and served as a nutrition resource for that community area. During that time, I also started a private practice and saw clients out of my home. A few months after my second position ended, my husband and I decided to move to Calgary. I spent a few months working at a private nutrition consulting clinic and then moved into my current position with Alberta Health Services.

What advanced education or special training do you have? (*updated January 6, 2017)

I don’t have any advanced designations; however, I have engaged in a variety of continuing education opportunities, including local and national events. The field of nutrition is constantly evolving and there’s always more that I can grow in when it comes to counseling clients, so it’s imperative that I’m continually learning.

In an ideal world, what does the industry look like 5 years from now? (*updated January 6, 2017)

I’d love to see RDs making more of a name for ourselves and having established ourselves in people’s minds as the go-to source of accurate nutrition information. There’s so much misinformation out there, which can make it super confusing for people to figure out how to eat. It would be helpful for RDs to have more of a presence in all forms of media and social media, being more relevant in how we talk, and talk more about FOOD than nutrients (because people eat food, not nutrients).

I'd also like to see improved access to dietitian. Dietitians who work in the public sector, like myself, have the fees for their services covered by provincial health care (such as Alberta Health), but if someone isn’t connected to a particular hospital clinic or their doctor’s office doesn’t have a dietitian, then they typically need to seek out a private practice dietitian, which means paying out of pocket. I’d love to see all workplace extended health benefits cover dietitian services so dietitian services available and accessible for people who may not be able to cover the cost themselves.

More about Kristy:

Blog: The Dietitian Kitchen
Facebook: The Dietitian Kitchen
Instagram: @the.dietitian.kitchen

Thanks Kristy! Find out more about What RDs Do.

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

A Month of Blog Posts...Here We Go

Welcome to October! I have a post-a-day for you this month (or that's my goal, let's see how I do). I know, it might be overwhelming (and I don’t want you to get used to it!), but it allowed me to mark off one more thing on my 101 in 1001 list – so I’m pleased with that accomplishment. It was also a good challenge for me.

Most will be my usual style, although you will get a few interviews from What RDs Do and my Redux post on the 21st as usual. I hope you enjoy! I also hope to continue to be this organized with my posts and find the time to get my thoughts down. With that in mind, I continue to focus on living and being a mom – which means my blogging falls lower on the priority list, especially as I try to unplug more (so, I’m kind of at an impasse as I seek balance, and moderation).

With my work and my blog (my outlet) I aim to share my thoughts, my knowledge, scientific evidence in a practical way, my recipes, and a little bit about me in an attempt to inspire you and perhaps lead you down the path to be the best version of yourself. You are already wonderful, I hope to help you realize and expand upon your greatness! The other day while I was driving, this type of thinking led me to the title “how to be more like you”.

Many of these posts are lists or tidbits about me; as I said this is sort of my outlet and a place for self exploration as well as self development. Please comment, share, and be inspired. I’d love to hear from you and what you’re interested in knowing about.

Heres to a great month!

Steph Langdon, RD
www.nutrishus.com

What RDs Do: Michelle Archer, RD, CDE

MICHELLE ARCHER

DIABETES TRAINING 101

for something nutrishus

We are pleased to feature Michelle Archer, RD (Registered Dietitian), CDE (Certified Diabetes Educator), Owner of Diabetes Training 101 Inc. in Regina, SK for our first interview of the What RDs Do series. I first met Michelle while I was an intern in Regina and she shared insight into private practice over a cup of coffee, now she is "Making a Difference in Diabetes".

Why did you become a RD?

It may sound cliché but I became a Dietitian to help people. I knew that food had the power to transform a person’s life and I want to be a part of that.

What area of dietetics do you work in?

Right now I work in private practice. I own and operate my own diabetes education company.

How would you explain what you do?

I work on several first Nations in Saskatchewan providing diabetes education services. I am passionate to help individuals ‘Discover their Diabetes’ and discover the diabetes plan that work best for them with the foods they actually eat, the activities they already do and the life they already live. I create and deliver diabetes education programs and training for health care professionals and those working in the diabetes field so that they can also make a difference in diabetes.

What are your ‘typical’ daily/weekly tasks?

I work with clients on their diabetes management or other health issues. I often teach my clients nutrition strategies/therapeutic diet plans, which help them achieve their health goals, or I may help a client create a realistic plan to reach their goals. I create and deliver presentations, handouts and training programs on a variety of diabetes or nutrition related topics. I regularly advocate for food security for my clients and aim to improve their food environment through advocacy and policy development. I also read journals and watch continuing education webinars to keep up with the science of diabetes. I also serve as the volunteer chairperson of the Southern SK diabetes educator section of the Canadian Diabetes Association where I volunteer my time to the advancement and education of diabetes professionals.

What has been your career path?

Out of internship I started as a community dietitian in a rural setting. I then switched to a health educator position within a Tribal Council where I did halftime diabetes education and half time sexual health education. After having children I went into private practice and started up a full-service nutrition education company where I worked with individuals to improve their health and also led presentations and workshops for various corporate and non-profit clients. My current business is Diabetes Training 101 Inc. where I focus on diabetes management and education.

What advanced education or special training do you have?

I am a certified diabetes educator (CDE) and I am well educated in running a sole proprietorship business and a small corporation.

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

In an ideal world, all Canadians will have access to the expertise of a registered dietitian regardless of their health status, income status or geography. Everyone can benefit from evidence based nutrition health information. In a world where the cost of treating health conditions is rising, access to professionals who can have such a profound impact on health should not be limited.

What misinformation about RDs would you like to clear up?

That we are the food police and tell people what and how to eat. While we may prescribe a diet to an individual to correct a health issue influenced by nutrition such as a texture modified diet to someone with a swallowing difficulty, many dietitians work with their clients to help the client achieve goals that are set by the client. I encourage clients to set realistic goals and provide education and support services aimed towards the client achieving those goals. I am successful when my clients are successful.

What are you passionate about in dietetics?

I am passionate for others to know that a healthy diet or a perfect diet is not a prerequisite to good blood sugar control! I also want people to know that a lot has changed in diabetes and sometimes diabetes myths are making individuals work harder on their diabetes than is necessary. If you have diabetes, see your diabetes educator!

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

When you're looking to help improve your health, seek out a licensed healthcare professional such as a registered dietitian. Dietitians have a vast array of skills. Since we all eat, dietitians are in a perfect position to help almost everyone. We can even help those who can no longer eat but continue to need energy to live and stay healthy!

More about Michelle:

Website: www.diabetestraining.ca
Email: diabetestraining@sasktel.net
LinkedIn: Michelle Archer
Facebook: Diabetes Training 101 Inc.
Twitter: @DiscoverT2D

Thanks Michelle! Find out more about What RDs Do.

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

Nutrishus Interview Series - What RDs Do!

What Dietitians Do is an interview series featuring Registered Dietitians (RDs) around the world to showcase their unique skill sets and the diversity that exists in the profession. We talk about their day to day tasks, misconceptions, and personal experiences. If you have something you’d like to share or would like to be featured, please get in touch via email (steph@nutrishus.com)

This series was inspired by a fellow dietitian commenting that “dietitians don’t just blog about food trends all day” to which I thought, “yes, some do”, as well as a focus on helping people spot misinformation in a world full of (too much) information. Even we don’t know what other dietitians do, and I know I’ve explained the difference between a nutritionist and a dietitian more times than I can count. So I figured I would let my colleagues shine and inform my readers at the same time. I hope you enjoy and come back to see future interviews.

Follow us on facebook, google+, twitter, pinterest, linkedin or instagram to be updated on new interview posts.

Featuring:

Michelle Archer - Diabetes Training 101

Kristy Leavitt - Alberta Health Services (*updated January 6, 2017)

Brooke Bulloch - Food to Fit
Crystal MacGregor - Epicure
Selena De Vries - Healthbean Nutrition
Olivia Siswanto - Diabetes Educator
Noura Sheikhalzoor - Msc Candidate, Researcher
Casey Napper - Pediatric Dietitian
Joanne Greco - Diabetes Educator
Abbey Sharp - Abbey's Kitchen
Jennifer House - First Step Nutrition
Sue Mah - Nutrition Solutions Inc., Nutrition for NON-Nutritionists, Media Training Boot Camp
Julia Besner - Long Term Care, Food Service Management
Sarah Remmer - Family Nutrition Educator, Freelance Writer
Marjorie Geiser - Business Coach - MEG Enterprises
Suzanne Weldon - Endocrinology & Outpatient
Cara Harbstreet - Community Nutrition, Wellness Dietitian
Heather Deranja - Nutrition Vixen
Andrea Hardy - But First, Let's Eat
Kim Hoban - Corporate Dietitian, Blogger
Mandy Willig - Scientist, Clinical Outpatient Dietitian
Emily Cope - Clinical Inpatient, Emily Kyle Nutrition
Amrie DeFrates - DeFrates Nutrition, Eating Disorder Specialist
Alexis Travers - Critical Care & Nutrition Support
Ginger Hultin - Champagne Nutrition
Lara Felton - ShopWell & RDelish Nutrition
Debbi Beauvais - School Nutrition Director
Rachel Deal - Metabolic & Bariatric Surgery Program Coordinator
Abby Langer - Abby Langer Nutrition, Urban Family Health Team
Emily Kean - Nutrition Marketing Coordinator, Sports Nutrition
Amy Gorin - Amy Gorin Nutrition, Weight Watchers
Rebecca Lewis - Hello Fresh
Jessica Levinson - Nutritioulicious
Ghazal Haghnegahdar - Clinical, Hearty Dietitian & Consultant
Pierrette Buklis - Senior Manager, Health & Nutrition - General Mills Canada
Ben Sit - Evolved Sport and Nutrition
Karla Moreno - Long Term Care & Food Service Management
Sharon Palmer - The Plant-Powered Dietitian, Author
Heather Caplan - Real Talk RD, Head of Nutrition - Spright
Vincci Tsui - Private Practice
Allison Schaaf - Prep Dish, Personal Chef
Sapna Punjabi-Gupta - Culinary Wellness Expert, Speaker, Entrepreneur
Robin Arora-Desilet - RADNUT
Tiffany Nicholson - Long Term Care, Healthy Seniors at Home
Sarah Koszyk - Family. Food. Fiesta.
Staci Gulbin - My Lighttrack RD
Kathy Birkett - Nutrition for the Health of it
Lyndsay Hall - WIC, Public Health
Jing Liu - NutriEnergy Works
Bronwyn Coyne - Primary Health Care - Chronic Disease
Abiade Ogunsola - Restoring Health Nutrition
Kelly Jones - Eat Real Live Well
Jean Caton - The BusinessWoman's Coach, Host of Color My World Confident Podcast
Julie Wallace - Pediatric Nutrition: Heart & Liver Failure/Transplant
Carrie Dennett - Nutrition by Carrie, Freelance Nutrition Writing
Christina Moreno - Eating Disorder Dietitian
Joanne Gordon - Clinical & Consulting Dietitian, Health Coach
Dr. Ellen Albertson - Psychologist, Nutritionist, WellCoach & Mindful Self-Compassion Teacher
Gauri Junnarkar - Ayurnutrition
Lori Gardiner - Private Practice in Weight Management, Author
Mary Angela Miller - KeepSafe Food
Lindsey House - Inside Out Beauty, Accountability Coach
Grace Wong - Mental Health & Pediatrics
Brenda Schwerdt - Inpatient & Outpatient Clinical
Katie Proctor - Elevate with Katie
Caroline Roessler - In-store Nutritionist MARTIN's Food Market
Andy De Santis - 'Andy the RD'
Michelle Katz - MNT in Diabetes
Maya McColm - CEO NERO, Entrepreneur
Maree Ferguson - Dietitian Connection
Lisa Andrews - @Nutrigirl, Sounds Bites Nutrition LLC
Nadine Fahdi Khoury - Private Outpatient Care Clinic Manager, Nutrition Services
Marissa Puleo - Thrive Nutrition
Cassandra Golden - Nutrition Nibbles Consulting LLC, Nutrition Director Onyx Elite
Melissa Baker - UBC Manager of Nutrition & Wellbeing, Blogger
Krista Ulatowski - KUcumber Nutrition Communications LLC
Abbie Gellman - Culinary Nutrition Cuisine
Amanda Hamel - Renal Dietitian & Nutrition Tour Leader
Romina Barritta de Defranchi - Global Dietitians
Stefanie Dove - School Nutrition Marketing Coordinator
Justine Horne - Justine the RD & Associates
Natasha Haskey - Microbiome/Digestive Health Dietitian
Deanna Denny - Home Modality Dialysis
Carolyn Berry - Berry Nourished
Special Feature - Where Are They Now...
Andrea Falcone - Private Practice & Certified Fitness Professional
Jill Merkel - Nutrition for Endurance & Run.Eat.Snap.
Zannat Reza - Food & Health Storyteller, Thrive 360
Dara Gurau & Erin MacGregor - Clinical & How To Eat
Sally Twellman - Life & Wellness Coach
Leslie Bonci - Active Eating Advice by Leslie
Jullian MacLean - Community Dietetics
Steph Langdon - Something Nutrishus & What RDs Do
Dallas Odgers - Community - Outpatient & LTC, Gym Owner/Private Practice
Jim Seeger - Sports RD
Gina Sunderland - Private Practice & Clinical Nutrition
Andres Ayesta - Vive Nutrition
Susanne Suchar - Clinical, Counselling & Long Term Care
Sulana Perelman - Private Practice & Homecare
Patricia Chuey - Food & Nutrition Media Communications
Nathan Diaz - Nutrition for Performance & Long Term Care
Mark McGill - Long Term Care & Home Care
Michelle Jaelin - Media Dietitian, Artist & Creative Nutrition Communicator
Angela Birnie - Private Practice & Registered Clinical Counsellor
Paula Wesson - Geriatrics - Catholic Sisters & The Junk Food Nutritionist
Rosie Schwartz - Private Practice & Nutrition Communications
Samina Qureshi - Corporate Wellness & Wholesome Start
Jessica Coll - International Baby Led Weaning Network of Registered Dietitians
Elizabeth Roark - Principal Nutrition Scientist Frito-Lay/PepsiCo
Janice Newell Bissex - Janice Cooks & Holistic Cannabis Consultant
Sabrina Bovee - Care Home Manager & Senior Advocate
Cara Rosenbloom - Words to Eat By
Nicole Osinga - Osinga Nutrition & Acute Care
Milton Stokes - Director, Global Health & Nutrition Outreach: Monsanto
Nancy Clark - Sports Nutritionist & Author
Judith Scharman Draughon - Foods with Judes & Lean Body, Smart Life
Jorie Janzen - Director of Sport Dietetics
Vanessa Yurchesyn - Account Manager Complete Purchasing Services Inc.
Caitlin Boudreau - Pediatrics & Oncology; Child & Family Dietitian
Deanna Segrave-Daly - Teaspoon Communications
Mary Purdy - Arivale & Mary's Nutrition Show
Melissa Bailey & Elizabeth Smith - Two Hungry Work Wives
Corinne Dobbas - Coach; Ditch the Diet. Get More.
Teryn Cook Buchanan - Integrative Nutrition Solutions

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

Fall Freezer Muffins {ReDux}

September is often a month to get reorganized and 'fall' back into routine. We've had a mix of cool/rainy weather and warm/sunny weather which has affected what I've been inspired to cook. I find that I start making more soups and using my crockpot more often as the temperature comes down. The Recipe ReDux theme this month was also along these lines: Fantastic Freezer Meals:

Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!

My time in the kitchen can still be hit or miss since our little one is 10 months old and I try to get my work in while she sleeps. I ended up baking my recipe in the evening just to be able to fit it into my week. This is a good reason to cook in big batches and freeze! Based on a recent Saskatchewan food tour (which I plan to blog about soon), I was inspired to try to use some ingredients that come from our local commodities (eggs, flax, canola, lentils) in this recipe as well as fall flavours like pumpkin, apple, carrot, and spices. These can be a quick snack or part of breakfast on the way out the door (if necessary). They are hearty and full of all kinds of goodies. If you're lucky, you may even have some garden carrots or a pumpkin patch to use for your ingredients.

Makes 12 muffins
Ingredients
1/4 cup split red lentils, drained
1/4 cup large flake oats
1 cup water
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar, packed
2 Tbsp ground flax
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/8 tsp each, cloves, all spice, nutmeg, and ginger 
1 tsp cinnamon, ground
1 egg
3/4 cup canned pumpkin
3 Tbsp canola oil
2-3 carrots, grated (about 1 cup)
1 apple, diced (I used fuji)
1/3 cup walnuts, chopped
1-2 Tbsp pumpkin seeds, raw

Directions
1. Combine lentils, oats, and water in a sauce pan. Bring to a boil and reduce heat; simmer about 8 minutes.

2. Preheat oven to 375F. Line muffin tin with paper liners or spray with oil.
3. Meanwhile, combine dry ingredients (flours, sugar, flax, baking soda, baking powder, salt, and spices) in a medium bowl.
4. In a large boil, combine egg, pumpkin, oil, and the lentil/oat mixture (with any remaining water).
5. Add the dry ingredients gradually to the large bowl with the egg mixture. Stir just until combined. 
6. Add carrots, apple, and walnuts. Stir to distribute. Top with pumpkin seeds.
7. Bake for 20-25 minutes until a toothpick comes out clean. Cool for a few minutes before removing from pan. Cool completely before freezing. 

*I usually freeze muffins in groups of 2 or 4 as that is how we tend to consume them. I don't mind muffins from frozen because it's nice to heat them up before eating anyway. Defrost in fridge or in microwave. Follow these instructions from Quaker Oats if you would like more detail on freezing and thawing muffins. 

See below for other freezer meal/snack ideas and comment to let us know your own!

Stay warm and enjoy the changing colours of the season!
Steph Langdon, RD
www.nutrishus.com

An InLinkz Link-up

Where's the Food?

We recently moved from a downtown loft to a house in suburbia. The kitchen was a very important part of our purchase, but we mostly got the house based on its fabulous location. Many of the houses we looked at had tiny kitchens with limited counter space. We were used to our huge island and having lots of room to move around and entertain in the kitchen. We did also gain a pantry and extra cupboards in the house. We even splurged to get a convection and induction range.

While checking the house out, a friend commented how empty the pantry was. I guess I agreed, although it definitely wasn't 'empty', but that's probably pretty close to how it will always be. I know I have a child under one year old, so I'm sure our food situation will expand as her appetite grows. However, I enjoy and have the flexibility to get fresh items often. I do cook in big batches, but only as much as our fridge/freezer can hold. I know we're in a North American bulk purchasing society, but that doesn't tend to be the way my husband and I shop or consume and it appears that helps our waistlines too. Although, I must admit that I recently stocked up on diapers (so our daughter is already changing things).

I enjoy throwing random ingredients together and trying new recipes. I often seek out google and type in a few items that I want to use together and see what recipes or images inspire me. I also often try to use up the items in my pantry. For example, I'll look and see that we have a lot of rice, or canned beans, or dried fruit and that will lead to a creation. Thus, I tend not to have a full pantry although I do have my staples, as I'm sure you do too. I guess this works really well with my attempt at living a minimalist lifestyle, even though that wasn't my intention, it's just how I approach the kitchen. It also helps me keep the kitchen somewhat clean and inviting.

It's not like my kitchen has no food, but it's also not heavily stocked (compared to some or depending on the day of the week). I started reading Brian Wansink's Slim by Design recently and he mentions that empty kitchens often lead to bigger waistlines - because people are eating out more. We use our kitchen a lot, but I think if it was full I might be overwhelmed. With a few key things on hand, I can figure out my meals for the week and reduce our waste, so it helps me be mindful too. This means we try all kinds of meals and is a handy way to help those with a strict food budget.

How do you approach your kitchen or pantry?

Happy cooking!
Steph Langdon, RD
www.nutrishus.com