Spring greens with white peaches and raspberry vinaigretteHello readers, I hope you all had a relaxing Labor Day holiday! I’m back from a much-needed week at the beach with my family soaking up sun—and cooking up veggies, of course.
A sampling of the vegetable goodies on last week’s menu:
Since one of my greatest pleasures is making vegetables that people actually want to eat, I was tickled to see my family tuck in to kale, greens, and even jicama, with its delicious crunch (and sinister secret…).
The biggest kick of all, though? Watching my 3-year-old nephew slurp down his chocolate zucchini shake!
For a kid who doesn’t like vegetables, Will didn’t have any problem soaking down summer squash in shake form. Go figure! (For more kiddo-friendly veggies, check out 5 Lunch Box Vegetables Your Kids Won’t Throw Away.) Unsurprisingly, he liked the guacamole, too, although he wasn’t quite ready for kale and mango salad. Maybe next year!
Of course, I enjoyed some off-the-wagon goodies, too—they don’t call it vacation for nothing! But I did get lots of exercise, including some quality time on the water with my handsome hubby Jeff.
While it was a great week, I’m glad to be back home—and back to my healthy, plant-powered eating plan. And just in time, too, because I’m going to need all the brain-boosting eats I can get as I head back to school this week.
Finishing my Registered Dietitian coursework—finally!
Yep, that’s right, well into my thirties I’m going back to school to finish what I started down at UNC-Chapel Hill more than 5 years ago—getting my RD certification. The first step? Completing the remaining coursework, which I’ll be doing at the University of Maryland.
Then it will be on to an internship before sitting for the RD exam, at which point yours truly will be certifiable. (In more ways than one, I’m sure.)
Admittedly, it’s a little odd to be taking undergrad classes again since I already have my BA (in biology from UVA—wa-hoo-wa!) But I’m so pleased to be moving forward. When I’m done, I plan to spend a few years in research investigating the effects of a whole-food, plant-based diet on health. Then, ideally, I’ll segue into working in a physician’s office, helping people reclaim their health via delicious, nutritious, plant-strong food.
So wish me luck as I head back to campus this week! And, in honor of What I Ate Wednesday (albeit a day late), here’s the plant-powered lunch I packed for myself yesterday. Since the sweet potato was already baked (that’s what’s hiding in the foil packet), I was able to pull lunch together—and photograph it—in less than 5 minutes. Let’s hear it for cooking ahead of time! 🙂
Note: A big thank you to my sis-in-law Steph for the picture of me and Will and the kayaking shot!
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