nurturing notes

Move over Banana Bread, helloooo Banana Soft Serve!

noreply@blogger.com (Renata) — Wed, 09 May 2012 02:42:00 +0000

Who needs banana bread when you can make this with ripe bananas?

And all you need are frozen banana pieces and a food processor! That's right, it's 100% fruit.

Well, I actually don't have a food processor so I made it with a KitchenAid blender, on the lowest speed stopping to stir the mix when it got stuck. The blender complained a bit by giving off a light burned motor smell, but the blender survived and I will be trying this again. You will be tempted to add a liquid, but don't. Serve immediately (or after freezing for five minutes). Of course, piping it out is optional.

But if my explanation seems too simple, you can get the recipe on Hillbilly Housewife or anywhere else your search engine takes you. And the search engine will take you to a bunch of variations, such as peanut butter, cocoa or berries...

Need I say that it's perfect for people who cannot have milk or dairy products? Well, I just did.

Until next time...

100% Whole Wheat Bread

noreply@blogger.com (Renata) — Sun, 29 Jan 2012 18:40:00 +0000

Thought I'd poke my head out a bit and share a recipe I developed a few years ago. I finally got around to typing it up, so the blog also serves as a place for safe keeping. I have made it in the bread machine (on the whole wheat cycle), but a mixer or by hand will work as long as you know the procedure.

Renata’s 100% Whole Wheat Honey Bread

1 cup water (maybe an additional tablespoon more)
3 cups whole wheat flour
1 tsp salt
1/4 cup honey
1 egg
1 1/2 tablespoon oil
1 1/2 teaspoons instant yeast or 2 1/4 teaspoons active dry yeast
3/4 - 1 cup sunflower or pumpkin seeds, walnuts, raisins, etc (optional)

I'm sorry I don't have specific directions. Just make the dough as you would any other bread. If you're new to baking bread, King Arthur Flour has a great set of online videos of the bread making process here. Here's also instructions on making dough in a Kitchen Aid mixer (but keep the dough on speed 2. Any higher than that can damage the motor)

If you have a recipe you like, but just want to tweak it a bit, this link about dough enhancers is really helpful. That's how I ended up with an egg in my recipe.

Try it!

Dentacoys... Revealed

noreply@blogger.com (Renata) — Tue, 01 Nov 2011 12:00:00 +0000

OK, I know you are dying to know what dentacoys are, so here is my daughter's description:

"It's what's in your eyes. It's kind of sweet. That's why I eat them. I wait for them every day, but you can't taste anything if you don't chop them."

So the answer is B: gound (a.k.a. "sleep", "crusties", or "eye boogers" found in the corner of your eyes when you wake up.)

I think "dentacoys" sounds better, don't you?

New Poll: Dentacoys

noreply@blogger.com (Renata) — Thu, 27 Oct 2011 03:16:00 +0000

It's been a while since I have posted anything, so I thought instead of just telling you a cute story about my daughter, I would make it more interesting by conducting a poll.

She is never at a loss for words. She simply makes a word up if she doesn't know what it is. She's very creative.

Earlier this month, she informed me about dentacoys.Here are your choices:

Dentacoys are:
a) almonds
b) gound
c) uvula
d) autumn leaves

In case you are reading this post in a reader, the poll is on my blog site in the right hand column. Go there and vote. You can also suggest any definitions, as long as it's appropriate for a 5 year old to hear it.

I'll reveal the answer on Nov 1st.

Pizza Dough

noreply@blogger.com (Renata) — Sun, 14 Aug 2011 13:20:00 +0000

I have made this dough by hand, bread machine (dough cycle) and the mixer. The secret to getting a good crust is to let it rest for 10 minutes before shaping onto the pan and baking it at 500 degrees F. I don't use a pizza stone, but baking the pizza on the bottom rack makes a crispier crust. You can freeze the dough, or even assemble the pizza, then freeze. Then pull out of freezer and bake as usual give or take a couple of minutes. Reynold's nonstick foil is a major timesaver.

Pizza Dough

http://www.foodnetwork.com/recipes/tyler-florence/pizza-dough-recipe/index.html
Recipe courtesy Tyler Florence (my notes in italics)
Show: Food 911

Serves: 3 pizza crusts

Ingredients

1 package active dry yeast (or 1 1/2 tablespoon instant/rapid rise yeast)
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt (or less. If you don't have kosher salt, 1 tsp table salt will be enough)
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting (I use bread or AP flour, I haven't come across 00 flour in the stores)

Directions

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Pizza for the Freezer

noreply@blogger.com (Renata) — Sat, 13 Aug 2011 15:08:00 +0000

Pizza's ready!

This is the way I freeze homemade pizza that is ready to go in the oven and makes efficient space in your freezer (especially if you have one of those side to side units that is too narrow to fit a regular pizza size). Two of these pizzas will fit on a half sheet pan (about 13x18 inches) for baking. You can tweak this for cookie pans too.

What you need*:
9x13 inch rectangular baking pan (additional pans are good)
Nonstick foil or parchment paper
Freezer Paper (or parchment again, but I haven't tried)
Jumbo 2.5 gallon storage bags
Pizza dough and toppings

Directions:
Turn the 9x13 pan upside down and line with foil. Shape your dough along the bottom of a 9x13 pan. This helps keep the crusts at a uniform size.
Remove crust with foil from pan and add toppings (this works well as an assembly line). Place a sheet of freezer paper over the pizza, fold up the foil over the top and set pizza packet aside
Repeat the process and stack the assembled pizza packets in a 9x13 pan (the pan is right way up). Depending on the thickness of your crust, you can fit about 4 pizzas per pan. Place pan in the storage bag and freeze. Stacking in the pan keeps the pizzas sturdy and tidy before they freeze, unless you like wavy pizzas :-) Remove the pan from the storage bag after the pizzas have frozen.

To Bake:

You can bake the pizza straight from the freezer. Remove freezer paper (keep foil or parchment on) and bake as you normally would bake your pizza. You might have to add a few minutes to baking time. Just check to see if the pizza is done and make note of the added time. Serve immediately.

I should add that parchment paper doesn't hold up to the high temperature that I bake my pizzas in, so check your recipe first. Removing the parchment works too. Just make sure your pan is greased so it won't stick. The nonstick foil is my favorite kitchen assistant as it reduces clean up time, wipes clean easily and can be reused.

Frozen pizzas ready for the oven

*links to products are for your convenience. Use whatever works for you

No Grain Granola

noreply@blogger.com (Renata) — Mon, 16 May 2011 02:26:00 +0000

Last Sunday, my 8 year old presented me with his Mother's Day Mix for breakfast. I think he intended it to be added to cereal, but I think it could be eaten as is, especially if you miss granola but can't have the grains.

No Grain Granola (a.k.a. Mother's Day Mix)

Coarsely ground pecans (he didn't toast them, but toasted would be good)
Raisins or dried cranberries
Cinnamon, to taste
Sugar or another sweetener, to taste

Mix all ingredients in a bowl and add milk.
Enjoy.

Flour Tortillas Video

noreply@blogger.com (Renata) — Mon, 16 May 2011 02:14:00 +0000

I just updated a post I made a couple of years ago for flour tortillas and added a short video to demonstrate how it can be done.
Check it out here

It's Registered Dietitian Day

noreply@blogger.com (Renata) — Thu, 10 Mar 2011 03:09:00 +0000

I haven't had much time to blog lately, but I wanted to tell you about the Nutrition Blog Network. It's an aggregate of blogs written by dietitians. Their website states it well: "We wanted to create the Nutrition Blog Network to help cut through the clutter and elevate the voice of registered dietitians (RDs) online. "

Four and a half years ago, I was disappointed with the scarcity of blogs written by dietitians. Now there are hundreds of RDs blogging and even a central place to read their posts. This is a dream come true. I hope you will check them out.

P.S. I'm not a part of this network. Just sharing the love :-)

Whole Orange Muffins

noreply@blogger.com (Renata) — Sun, 27 Feb 2011 14:28:00 +0000

Today I am featured at Anthony Sepe's blog: From a Dietitian's Perspective.

I shared a recipe I developed all on my own: Whole Orange Muffins. It's a whole wheat muffin with a whole orange, peel and all. That's not the original part, of course, but I didn't just tweak one ingredient and call it my own.

The recipe will be included in A Dietetics Professionals Cookbook, authored by Anthony with a portion of the proceeds going to the children and adults with Cerebral Palsy.

Valentine Drop in and Decorate

noreply@blogger.com (Renata) — Sun, 27 Feb 2011 02:43:00 +0000

Well, it's taken a while for me to post this, but let's just say I am stretching Valentine's day until the end of the month ;-)

Valentine's Day is a whole lot of fun with my kids so I decided to have a party. Not just any party, but a Drop in and Decorate party.

According to their website, "Drop In & Decorate is a simple concept: bake some cookies, invite friends or family (or neighbors, or co-workers) to stop in and help decorate, then donate your cookies to a local food pantry, emergency shelter, senior center, lunch program, or other community agency meeting the needs of food or shelter."

Lydia mailed me a generous Michael's gift card and Pillsbury coupons to get me started. Using squeeze bottles for icing made this so much easier. And fun.

So we got to enjoy decorating cookies and we got to share the love with some local nonprofits too. We all got to keep a cookie (or two) for ourselves. Much better than being left with the typical glut of cookies afterwards.

All in all, we had 19 kids and 8 moms at the party. We decorated about 80 cookies. It was a lively time and thankfully my 14 month old enjoyed watching the excitement from her high chair (with a cookie, of course).

And I made my own natural food coloring too! (But I'll have to write about that some other time.)

Work in progress

noreply@blogger.com (Renata) — Fri, 12 Nov 2010 03:48:00 +0000

And we know that for those who love God all things work together for good, for those who are called according to his purpose. Romans 8:28 (ESV)

One of my major accomplishments that I haven't blogged about is that I finished making a shower curtain that I started about 10 years ago! It actually goes perfectly with the current bathroom wall color. A color, mind you, that was achieved by mixing together leftover paint to make enough to paint a bathroom. You would have thought that I had planned it that way.

[I would post a picture, but I'm afraid I won't get around to it and then I won't ever finish this post. :-)]

Well, it seems for every unfinished project, I have at least ten other ones ready to get started. And for each of those projects waiting to begin, another ten come up while researching for the other projects I had wanted to start.

And tonight, during my kitchen sink meditation, I came to terms with the fact that my life is an unfinished project. And so is my everyone else's. I need grace. Everyone needs grace. God's grace IS enough. Because, frankly, we all fail and make mistakes. But many times I live as if God set me aside and moved on to other, more important or exciting matters. Then my already intense life becomes quite unbearable trying to do better, picking up the "slack" God has apparently left behind.

I long to be complete, and one day I will be. But for the time being, I want to wait, rested, knowing that God is faithful to do it. And He will.

What kids are really saying...

noreply@blogger.com (Renata) — Tue, 21 Sep 2010 21:38:00 +0000

Mom, may I play with the tinker toys?

really means

Mom, may I play with the tinker toys, blocks, train set, road set, and their respective storage containers?

Nurturing my budding entrepreneur

noreply@blogger.com (Renata) — Wed, 01 Sep 2010 01:54:00 +0000

Last July, I went to a workshop about encouraging entrepreneurship in our kids. I was interested because one of my sons always has a bunch of ideas. So I figured this workshop would help me find a better way to respond to these ideas, rather than brushing them off.

One point that really stuck with me was that it was OK to fail. The speaker, Shirley Solis, shared her entrepreneurial endeavors before she and her husband became owners of Lifetime Books and Gifts. What I realized is that sometimes we can make mistakes along the way, but we can also take those experiences and learn what it takes to be a successful entrepreneur. If anything, I realized how much my life had been consumed by trying to protect myself from failure or disappointment. Honestly, it wasn't working. In fact, it was flowing over into my parenting. I always had a reason for why my son's ideas would not work. Frankly, I was more concerned about whether it would affect his confidence if no one cared about his creations. But brushing his ideas off isn't much of a confidence builder either.

Just maybe this ambitious little guy is just like me. I too get carried away with a bunch of ideas. But most of them come and go without ever materializing, without affecting my confidence. Even when my ideas didn't become the next best thing, I really enjoyed the process. And so maybe it will be the same with him. Besides, I might miss out on some of the funniest moments in their lives.

How do you handle situations like this?

Another month goes by...

noreply@blogger.com (Renata) — Sun, 01 Aug 2010 03:08:00 +0000

I can't believe it is the end of July already. What can I say... My hands are full. Or as my friend nicely put it, I'm outnumbered :-)
My little one is at a very mobile stage right now. It's funny because I started this blog when my other daughter was about 5 months old. But other than being outnumbered, my other kids don't nap anymore and I can't type as while nursing with a laptop like I could with the desktop. And I really have to spare the staying up later than I really should for a greater good than this blog.
But just in case you are wondering, I am still adjusting to our move. It has been great to get back together with old friends, the kind that you can go years without hearing from and then just continue where you left off. But the reality of living in a large metropolitan area is still sinking in. Thank God I have lived here before so it isn't a complete culture shock.
So, although I am not trying to ignore the past few years, I am trying to move on and make sense of "the now". I'd write more on that, but if I don't shut this computer off and go to sleep, it will do it for me (which means my battery doesn't hold much of a charge).

Wow, it's the end of June already.

noreply@blogger.com (Renata) — Thu, 01 Jul 2010 03:43:00 +0000

Just to say that I did write a post in June :-)

From our nest to yours

noreply@blogger.com (Renata) — Sun, 09 May 2010 16:11:00 +0000

Evidence of Love - Earth Day tribute

noreply@blogger.com (Renata) — Thu, 22 Apr 2010 04:00:00 +0000

"Open your eyes and look upon the handiwork of God
Open your soul and feel the breath of glory all around
For everywhere there's evidence of love"

Evidence of Love -- First Call

The last two and a half years have been a journey with many unexpected twists and turns, both of joy and sorrow. Never before have I known the depth of the unfailing presence and love of God. What we thought would be a permanent residence in Northeast Ohio ended this past weekend. We are now taking refuge in the midatlantic region of United States. It is another bittersweet time. Our hearts long for what we left behind, yet we are also glad to reunite with family and old friends. Although we don't know where the future will take us, we are assured and comforted by God's presence. In the midst of our circumstances, God has once more provided evidence of His love, which is why I am writing this Earth Day tribute -- to honor her Creator.

So after that long introductory paragraph, I would like to keep the rest of my words short:

It appears we are not the only new tenants this weekend:

To my delight, we have front row seats to a robin's nest!
This discovery reminded me of Psalm 84. How appropriate at a time like this that God would provide once more evidence of His love through His creation.

Psalm 84 (ESV)

¹How lovely is your dwelling place,
   O LORD of hosts!
²My soul longs, yes, faints
   for the courts of the LORD;
my heart and flesh sing for joy
   to the living God.
³Even the sparrow finds a home,
   and the swallow a nest for herself,
   where she may lay her young,
at your altars, O LORD of hosts,
    my King and my God.
⁴ Blessed are those who dwell in your house,
   ever singing your praise!
                         Selah
⁵Blessed are those whose strength is in you,
    in whose heart are the highways to Zion.
⁶As they go through the Valley of Baca
   they make it a place of springs;
    the early rain also covers it with pools.
⁷They go from strength to strength;
   each one appears before God in Zion.
⁸O LORD God of hosts, hear my prayer;
   give ear, O God of Jacob!
                         Selah

⁹ Behold our shield, O God;
   look on the face of your anointed!
¹⁰For a day in your courts is better
   than a thousand elsewhere.
I would rather be a doorkeeper in the house of my God
   than dwell in the tents of wickedness.
¹¹For the LORD God is a sun and shield;
   the LORD bestows favor and honor.
No good thing does he withhold
   from those who walk uprightly.
¹²O LORD of hosts,
    blessed is the one who trusts in you!

Given the public nature of this blog, I have no real idea of what my readers believe about God. When I take a good look at my life, I can truly say I am glad to have Jesus in it. May all who read this also find their joy in their Creator.

Princeton HFCS Study

noreply@blogger.com (Renata) — Wed, 24 Mar 2010 20:02:00 +0000

My husband emailed me a press release about a Princeton study that found that rats who ate High Fructose Corn Syrup (HFCS) gained more weight than rats fed sucrose.

Although I do not favor HFCS, this is not one study to rave about.

It is very important not to base my clinical judgement on what I hear in the media. Even if the press release says there is a significant finding. Although it is impossible for me to comb through every new study that comes out, there are other places I can rely on to at least get an idea about the study design. In this case, I looked to Dr. Marion Nestle of Food Politics: HFCS makes rats fat?

Registered Dietitian Blogfest

noreply@blogger.com (Renata) — Wed, 10 Mar 2010 04:38:00 +0000

March 10, 2010 is National Registered Dietitian Day. To commemorate, Monika at InCyst Network and I are once again hosting the Registered Dietitian Blogfest. This year we asked the question, If you had one message to give, what would it be? If you are tired of information overload, I assure you that these posts will be helpful and encouraging. Maybe you will even find a new favorite blog.

Here are this year's contributions:

Beyond Prenatals (Debra) - Vitamin D in Pregnancy and Beyond
Wendy Reinhardt Kapsak, MS, RD - Can Dietitians Have Real I.M.P.A.C.T?
Sandra Meyerowitz, MPH, RD, LD - Changes Worth Making Take Time
Carrie Miller - What Nebraska Dietitians Are Saying
National Dairy Council- Nutrient-rich foods build a healthy diet
Janel Ovrut MS RD LDN - My Top Tips for Registered Dietitian Day!
Heather Pierce, MS, RD, CDE - Enjoy Food
Robin Plotkin, RD, LD - Give a Kid a Fish, Feed Him for a Day. Teach a Kid to Fish, Feed Him for Life
Diane Preves, MS, RD - Only One Message
Elizabeth Rahavi, RD - The Art of Nutrition Messaging
Shelley A. Rael, MS RD LD - Food Is LIFE, Nutrition is HEALTHY Life
Kerry Robinson, RD - A Food Safety Message with IMPACT
Marianne Smith-Edge, MS, RD - RDs are the Premiere Food and Health Communicators
Kris Sollid, RD - Unintended Consequences of Simple Messaging
Angie Tillman, RD, CDE, LDN- Take Time to Care for Yourself

My kids are so deprived...

noreply@blogger.com (Renata) — Wed, 03 Mar 2010 01:09:00 +0000

Of novelty stuff like cotton candy, for instance.

Today when our kids tried cotton candy for the first time, my three year old didn't want anything to do with it.

Granted, she has been going on an "I don't like this" by default stage right now, but she really seemed disgusted by the thought of tasting it. But you know, she has an aversion to dust and lint, so I think that explains her concern.

She did eventually taste it while ducking under the table. I wish I had the camera. And she did like it.

Distasteful Duties

noreply@blogger.com (Renata) — Wed, 17 Feb 2010 02:10:00 +0000

Sometime or another, we all get worn down from the process of taking care of our families. My sometime or another has been this week. My friend Drea wrote a post today that encouraged me. Check it out.

What's it like to be a dietitian?

noreply@blogger.com (Renata) — Sat, 30 Jan 2010 22:08:00 +0000

This afternoon, I received this comment from Kendra:

Renata,

I discovered your blog searching for "a day in the life of a dietitian". I'm going back to school and I'm seriously considering becoming a dietitian. I've done research on the education and job description of a dietitian but what I really need is a first hand account of what your average work day might be like. Can you describe the most challenging and rewarding aspects of your career? Thank you for this informative and inspiring blog.

Thank you Kendra for writing and I have decided the easiest way to address you questions would be to write up this post. This also will be helpful for others who are looking into becoming a dietitian too.

A day in a dietitian's life can be very different because there are a lot of ways to be a dietitian. One reason it is a great career choice is that it can often use your previous experiences and talents. For example, I found that my most fulfilling jobs before I was a dietitian was related to teaching. It turns out that my focus as a dietitian involves educating and facilitating. However,
I have not been practicing in the traditional career sense. It is much easier to describe a day in the life of a homeschooling mom at the moment. I'm not sure you'll get the answers you expected, but read on... you'll get your answers.

First, here are some things you need to consider:
Why are you thinking about dietetics? What is it about dietetics that interests you? And right now, how do you envision a day in your life would be if you were a dietitian?

Then, if you haven't already done so, read my post from the blogfest I co-hosted last year on National Registered Dietitian's day. There you will find links to at least 20 other dietitians showcasing their careers. If there is something about it that interests you, contact them too (if you haven't already).

I also encourage you to seek out dietitians in your area. I interviewed an RD at a local long term care (LTC) facility for my college's Junior English assignment. I asked similar questions you did and found it very helpful. I also decided that I didn't want to work in LTC. The RD I interviewed was wonderful, but the job description was not for me.

What is most rewarding? Being part of someone's journey towards healthier living. This can be done in simple ways, such as sharing a recipe that meets a dietary goal. Or it could be more elaborate, such as teaching a class. Given that people can't survive very long without food (and they will live better with good food), nutrition can be incorporated through daily living such as friendly conversation, community connections, etc. At this point of my life, my interaction is too limited to seek compensation. But there is plenty of opportunity out there for those who seek it.

Speaking of compensation, that is also the primary challenge. The average salary of a dietitian is quite modest compared to the level of education we have received, and we are lagging far behind other allied health professionals in insurance reimbursement. That being said, I think we are our greatest challenge. Marketing ourselves is a topic that deserves its own attention, but in a nutshell we need to learn the distinction between showcasing our work and showing off. The good news is that there are many dietitians meeting this challenge, and ready to support and encourage one another in the process. This is how the idea for the RD blogfest was born, and most likely why my blog ended up in your search results.

Well, I hope this has answered some of your questions. By what I was able to glean from your questions, you have been out of school for a bit. That is to your advantage as you have had more time to reflect upon what you want to do and you will be able to direct your experiences towards those goals. (Keeping in mind that goals and objectives get tweaked along the way.)

Hopefully, other dietitians and other nutrition professionals will chime in with their comments or write their own posts too.

Best wishes to you and to your future!

Talk to your kids about drugs...

noreply@blogger.com (Renata) — Thu, 28 Jan 2010 21:57:00 +0000

...and what they tell you might surprise you.

My 7 y.o and I were going through his spelling list, with the word "drug" being one of them. As always, I asked him what he thinks the word means. He didn't know this one so I explained to him that a drug is another name for medicine. Then I proceeded to explain that drug is also a word for something that someone takes to feel good, but instead of helping their bodies, it can mess them up.

To which he eagerly responded, "like chocolate?"

Disclaimer: This post isn't intended to make light of the anti-drug campaign. I take that advice to heart and this is why this story came about. All ideas from my seven year old are of his own and does not necessarily reflect the position of his mother. :-)

Anybody out there?

noreply@blogger.com (Renata) — Fri, 15 Jan 2010 03:21:00 +0000

I just found out that I didn't miss National Delurking Day this year!

I have mixed feelings about this imposition on you, but will you let me know you are reading? Especially if I know you in real life? I will still keep writing as I always have, but it's nice to know every now and then who actually reads this.

And then don't forget to read today's actual blog post if you haven't already.

Thanks for reading, whether you delurk or not.