NOW Get Fit Immersion Recap & Giveaway


Disclosure: This post is a recap of a sponsored trip to the Now Foods facility. As always, I only align myself with companies and products that are in line with my values and all opinions are my own.

Knowing baby would be really young this May, I had planned ahead that he and Tim would travel with me to two of my favorite conferences: SCAN Symposium and Today’s Dietitian. However, when Cooper decided to arrive late, I made the decision to skip SCAN (for the first time in 5 years) in Keystone, CO since he’d only be 7 weeks at the time. I also made the last minute decision to skip Today’s Dietitian Symposium in Austin {hard call, love that city} because my new gig with the Phillies organization plus some family stuff this month had me ov-er-whelmed.

With clear FOMO watching these symposiums and seeing my RD friends attend them on social media, it’s easy to feel a bit out of the loop and alone, even though I’m home with my awesome baby. Well, the opportunity to travel for just about 36 hours outside of Chicago was the perfect treat to get my fix of learning and networking, while not feeling too bad about leaving the little guy behind. Leaving Cooperman, buddy-boy, angel baby Jones was NOT easy. As I left him with my mom and dad to head to the airport I was a crying mess, but once I got to the NOW Immersion, I remembered how much I love my job in the wellness industry and my passion for optimally fueling and supporting other’s bodies and minds was reinvigorated. Lucky for you, you get to enjoy a piece of my trip too, as I’m giving away all of the same products I received from NOW {see below to enter}.

Giveaway!

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Sparkling Elderflower Probiotic Cocktail

I’ve had such a busy couple of weeks, so a sparkling cocktail is just what this dietitian wanted this past weekend. In less than one week we had trip to Connecticut (Cooper’s first overnight) and another outside of Chicago {my first night without Cooper – post coming Friday}.

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Jalapeño Grilled Shrimp with Carmelized Onion Potato And Snap Pea Salad

Disclosure: I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

When you need to be dairy-free, there’s plenty of options to keep dishes tasting somewhat cheesy and having a creamy texture… until you need to account for nut allergies, too!

This is the unfortunate case with my family, but the truth is, allergies are on the rise and should be considered by everyone. Tree nuts and dairy are on the list of the 8 major allergens, so it makes sense to be mindful that your guests may not be able to eat them at summer gatherings.

Well never fear, hummus is here! It’s an amazing solution to add that creamy texture you want – plus flavor – to your favorite dishes {like this creamy risotto}. When it comes to creamy hummus, Sabra seriously has you covered. It’s not a bad flavor enhancer for fish and chicken, too, and can help keep them from drying out.

Since spring time means it’s time to turn on the grill, this entire recipe can be cooked on it. It saves time cleaning pans and adds great flavor to the veggies to complement the flavors in the jalapeño and caramelized onion Sabra hummus.

Grilled Jalapeño Shrimp and Caramelized Onion Snap Pea Potato Salad

Serves 4-6

Dairy free, gluten free

Ingredients

  • 1 lb of your favorite shrimp, shelled and deveined
  • 6 ounces of Sabra jalapeño hummus
  • 2 lbs baby potatoes (also sold as “tiny potatoes” or “teeny tiny potatoes”, rinsed and larger pieces halved
  • 1 tablespoon avocado or olive oil
  • 8 – 10 ounces snap peas, rinsed
  • 1 large or 2 small spring onions, halved lengthwise
  • 1 large ear of corn
  • Half of a container (5 ounces) of Sabra caramelized onion hummus
  • Juice of 1/2 small lemon
  • Cracked black pepper to taste

Directions:

  • Stir the jalapeño hummus in a small mixing bowl to incorporate all of the jalapeños evenly. Add shrimp and stir to coat.
  • Peel back the corn husks without removing, and remove and discard the fibers/silk strands inside. Place the husk back over the ear of corn.
  • Toss potatoes in 1/2 tbsp oil in a small to medium sized mixing bowl. Do the same for the snap peas.
  • Heat grill to medium and place a grill tray over part of the grill. Spray with cooking spray and add potatoes.
  • Spray the grill before adding the corn and the spring onions. Close the grill lid.
  • While the corn, potatoes and onions begin cooking, divide the shrimp into four to six portions and skewer.
  • After 5-7 minutes, toss potatoes and flip the onions and corn before spraying the area of the grill where the shrimp will be cooked with cooking spray, and placing the skewers on the grates. Close the grill.
  • After 2-3 minutes Remove baby potatoes and place in a large serving bowl. Add the snap peas to the grill tray.
  • Let the shrimp cook with the grill closed, an additional for 1-3 minutes, depending on the size. After this time, stir the snap peas and carefully flip the shrimp, re-spraying the grill grates with cooking spray before placing the shrimp down (this helps prevent the hummus from sticking, though it is normal for there to be a residue).
  • After 2-4 additional minutes, carefully remove the skewers to keep as much hummus sticking to them as you can and set on a serving dish. You can now also remove the spring onions, snap peas and corn and place on a large cutting board.
  • Halve the snap peas, dice the spring onions and after removing the husks, cut the kernels of of the corn. Add all to the potato mixture, along with lemon juice and black pepper. Stir well.
  • Finally, add the caramelized onion hummus into the potato salad and stir to coat all ingredients.
  • Serve the potato salad along with one shrimp skewer.

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Allowing Imperfect Perfection

Serious real talk alert. This post is a long one and an open/more personal one. This past weekend, a friend asked me if everything was going as good as it seems on Instagram with the little babe. I instantly felt a bit of guilt for potentially showing so much good that I seem like one of those people trying to only show perfection on social media. This virtual world is proven to make people feel bad about themselves and I want to do the opposite with my online presence. The reality is I just don’t have as much time in general to share on the channel as I used to as I navigate new-Mom-hood, and when Cooperman is being fussy it doesn’t even cross my mind to snap a pic or take a video. Continue reading

Dietitians Favorite Mexican Recipes

In our house, Mexican Food is on the regular menu. I choose tacos and burritos most often while Tim can’t resist huevos rancheros or nachos. When Cinco de Mayo rolls around, we typically plan which Mexican restaurant we’ll be headed to in Philly. This year, with baby Cooper at home, we’ll be relying on some of our favorite recipes, including new ones from this list of my fellow dietitian’s favorites, below.

Cinco de Mayo Recipes

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Single Serve Fast Food Power Bowl

As a new Mom, I understand the “I don’t have time” excuse more than ever. Still, if I don’t make time, I’ll be left deprived of energy both physically and mentally, so I prioritize having nourishing staple meal ingredients ready to go, just like I always have. Then those ingredients can be transformed into a satisfying meal at anytime. Everyone needs fast, easy, delicious meals, so this is just the first of new power bowlI’ll be regularly posting.

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Banana Peanut Butter Snack Bites

While April 23 is National Picnic Day, you don’t need a reason to whip up these snack bites any time you have a ripe banana on hand. Unlike my other energy bite recipes, you don’t need a food processor, just a good old mixing bowl and rubber spatula or wooden spoon. They’re perfect for kids and adults, before a workout or as an afternoon work snack, and as a side with or to finish off a picnic meal!

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