Back in 2013, I was working as a registered dietitian in Illinois, doing my own thing. I knew we would be moving to Oregon forthwith, leading to new adventures and a decision about the next step in my career. My enthusiasm and energy for building up another practice in a new area was nonexistent. I needed a change.
When the opportunity to study for an MBA came up, I was unsure whether or not to don my red-rimmed school glasses and plunge into two more years of books, tests, and the perpetual feeling that I can do just a little more work on that paper. (Yes, I have “school glasses.” Matriculation tends to give me myopia of sight and purpose.)
Fortunately, I knew of one MBA/RD who is the coolest-of-the-cool: E.A. Stewart of Spicy RD Nutrition. Her blog has the tastiest recipes and the most informative posts. For anyone looking to learn the ins-and-outs of gluten-free cooking and baking, EA’s website is a must-read. (Also, her website is gorgeous.) I love her nutrition philosophy, including the idea that nourishment is about more than eating the “right” foods–it’s also about sharing meals with family and friends and savoring your favorite indulgences. She’s a wonderful model for any RD to look up to. I’ve enjoyed reading her blog over the years, and I look forward to many more posts!
As part of my research into the MBA, I sent EA an email asking about her experiences as an MBA/RD. She replied with a thoughtful email about her decision to study for an MBA and about how having an MBA has impacted her work and her life. Her email helped give me the courage to become a student once more, and this past May, I graduated from my program.
Just call me Jessie, MBA, RD.
When this month’s Recipe Redux was announced, I immediately knew I would prepare a recipe on EA’s blog.
For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.
Guys, I love baking. This recipe was so fun. Instead of raspberries, I used fresh blueberries from a local farm. I would say “fresh-picked,” but when we got out to the field to fill our buckets, Baby J decided that blueberry picking was the worst thing in the universe. These blueberries were sweet and flavorful despite not being gathered in the warmth of a fresh summer morning. Other than substituting blueberries for raspberries, I followed EA’s recipe as written.
Try it. You won’t be sorry.
Thank you, EA, for your help years ago. And thank you, dear reader, for your support.
Finally, happy birthday to The Recipe Redux!