Monday Munchies, Part 35: Dietitian on the Weekend

Ω September 15th, 2014 Ω Tagged , , , , Ω 6 Comments

This post is a continuation of the Monday Munchies series where I show everything I eat over the course of single day – in this case, a Saturday three weeks ago (no, I’m not kidding). I thought about scrapping this day; however, as you’ll see, this day shows, once again, that there’s no such thing as “perfect” eating. Dietitians everywhere enjoy a “wide” variety of foods.

Time races on with the relentless energy of a Maddie who has just spied the last treat in the bag. Since my last Monday Munchy, we:

* lost our special pup,
* traveled around the world (and I promise I’ll get to this exciting journey … as soon as MOE stops throwing coconuts),
* moved halfway across the countryagain,
* and I became a student once more.

That’s Life with a capital “L”. How does one begin after five months without a single Monday Munchy?

How about with breakfast?

Breakfast, 7:30 am:


Never fear, Bircher muesli fans! I would never give up my favorite easy breakfast. Lately, I’ve been on an eggs-and-fruit kick that won’t quit. Here, we have a couple of over-hard eggs and a bowl of Greek yogurt with a tiny banana and blackberries. Served with hot Yorkshire Gold and nonfat milk.


One benefit of reflecting on a three-week-old meal (a phrase that sounds terrible when taken out of context) is the emotional distance that comes with the knowledge that the meal is long gone. Perhaps we would do well to remember that every meal and snack is an opportunity to nourish the body rather than regret less-than-satisfactory food choices.

Also, those blackberries still look delicious.

Mid-morning comestible, 10 am:

As you might imagine, Oregon has some stellar farmer’s markets. I wish I could show you the frenetic pace of a fresh-produce-loving population, but the only picture I have is this:

photo 2

That would be a lovely blueberry scone, captured in a wan light of an inferior phone picture. I enjoyed half and lost track of the other half (maybe Maddie got it).

Lunch-ish, 11 am:

Speaking of less-than-desirable food choices.

Speaking of less-than-satisfactory food choices.

Your eyes do not deceive you: That is two giant hot dogs and a churro that appears to be about two feet long. Let me explain.

Whenever we’ve gone into a Costco, Peter laments the long line for Costco hot dogs (should those words really go together?). By chance, we struck upon the equivalent of weekend gold (at least, according to Peter): a short line and a ready availability of long hot dogs.

Of course, he couldn’t pass it up. I looked at food pictures worked on my phone while Peter waited in the two-person line. As a dietitian does, I expected him to come back with a single hot dog we could both try.

Instead, he returned with everything in the picture above.

I suppose there’s some lesson here about food and moderation, but in reality, this experience boils down to two points:

(1) Those three bites of hot dog were delicious – nice job, Costco, and
(2) This was good practice in listening to my body. Despite the small food volume, I didn’t want anything for the rest of the day. No need to follow a strict food schedule just for the sake of a schedule.

Therefore, I did not consume anything else until

Dinner, 7 pm:


Peter-made crab cakes with tomatoes and fresh roasted beets. The crabcakes were topped with Peter’s homemade tartar sauce.


I suppose with a home-cooked meal this good, I can forgive Peter’s earlier meal of beige. Not too shabby, dear reader, not too shabby.

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Back to School Cool

Ω September 4th, 2014 Ω Tagged , , , , Ω 7 Comments

is the dorkiest post title possible; yet, I share it with you, dear reader, because you are that special.

As I’ve mentioned, I recently began an MBA program. To describe what the first few weeks of school and learning have been like, imagine meeting a particularly energetic monkey.

Let's call him MOE. Also, I clearly have no idea what monkeys look like.

Let’s call him MOE. Also, I clearly have no idea what monkeys look like.

After meeting MOE, you’re strolling along, minding your own business and thinking about how awesome it would be to have a coconut. MOE has plenty of coconuts, so he helpfully tosses you one.

And trees aren't my strong suit, either.

Trees aren’t my strong suit, either.

That coconut is the best coconut you’ve ever tasted, so MOE tosses you another one. Before long, he’s throwing every darn coconut within reach in your direction. And it’s not just coconuts. He’s pelting you with apples, oranges, pumpkins, any kind of semi-round produce.

bad MOE

(Why is there a pumpkin in the tree? I don’t know. Ask MOE.)

It’s been busy, dear reader. That’s why I’ve fallen back on dependable snack recipes, such as my adaptable oat bars. When you’re attempting to gobble down more fruit than you’ve ever eaten in your life, a hearty snack like this will set you up for the rest of the day. No pumpkin required.

Sorry, MOE.


I’ve updated this oat bar recipe for the 2014-2015 school year; coconut flour adds a little extra protein, while pumpkin seeds give a pleasant crunch. Adapt this recipe to your tastes by adding your favorite fruits or seeds. Or more chocolate. I don’t judge.


Fill-Me-Up Adaptable Oat Bars, Part 2

  Prep Time: 15 minutes

  Cook Time: 15 minutes

Ingredients (16 bars)

  • 2 cups rolled oats
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 cup dried fruit (e.g. cherries, cranberries, raisins, chopped apricots)
  • 1/4 cup chocolate chips
  • 2 tablespoon raw pumpkin seeds
  • 1/2 cup peanut butter or almond butter
  • 1/2 cup maple syrup
  • 2 eggs, slightly beaten


Preheat oven to 350 degrees F. In a large bowl, combine oats, flour and baking powder. Stir in dried fruit, pumpkin seeds and chocolate.

In a small bowl, mix together nut butter and maple syrup. Add beaten eggs and stir until smooth. Add to dry ingredients and mix thoroughly.

Using a spatula, press mixture a greased or parchment paper-lined 8″ x 8″ pan. Bake for 12 to 15 minutes, or until top begins to brown. Remove from oven and allow to cool on wire rack for 10 minutes before removing from pan and cutting into bars. Store in the refrigerator or tightly wrap and freeze for up to three months.

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P.S. How’s that for an excuse as to why I didn’t do my homework? “Sorry, Professor, MOE was throwing too many coconuts at me.”

P.P.S. Yeah, I don’t think that’s going to fly.

P.P.P.S. But this will: Check out more easy snack recipes here.

P.P.P.P.S. And here.

P.P.P.P.P.S. “MOE” stands for “Master of Overzealous Emus.” Of course.

P.P.P.P.P.P.S. Did I break the postscript record? Not quite.

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