Kent State Interns

I will admit I have never been a big fan of kiwis… which is ironically what this whole entire blog is about. Not only have I never been a kiwi’s biggest fan, but I also would never in a million years consider eating the skin of a kiwi… well, up until recently that is. Before I get down to the peel on why you should start eating kiwis, more specifically, with the skin, first let me explain how this topic came to be. About 5 months ago, I was talking with one of my friends when she pulled out a snack… a kiwi, to be exact. I really thought nothing of it until she bit right into it, skin and all. I was mortified, as I was totally unaware you could even eat the skin of a kiwi. The gross, fuzzy outer brown layer did not seem like a pleasurable experience to me. The last thing I wanted to do was eat a hairy fruit. For months, this became a running joke between us: how kiwi skins would magically give you an immune system of steel, especially when unwashed. Well, about 2 weeks ago, I finally de...

               Fall semester is often one of the busiest times of the year between classes starting again, long internship days, work, and additional assignments that can make it hard to make a balanced meal every day. When life gets busy it's easy to turn to quick snacks or fast food but planning ahead can make a big difference! I use a few hours of my Sunday afternoon to meal prep lunch for the week so that I don't even have to think about making a meal during the week. It has made such a big difference in my life and I have more time during the week to do something unrelated to school or work!           My go-to is always a bowl that includes a complex carb, protein, and a vegetables - an easy balanced meal :) I like to find recipes/inspo on instagram, pinterest, or just mix and match components to make my own recipe.  Mix and Match: 🍚Bases: sweet potato, quinoa, brown rice, whole wheat pasta    ...

  Tis the season of sweet potatoes. One of my favorite fall foods to cook and bake with. They are packed with vitamins, antioxidants, and fiber. Try this (healthier) brownie swap this fall season while sweet potatoes are all the rage! Sweet Potato Brownies  Ingredients  1 cup mashed sweet potatoes  2 large room-temperature eggs  1/3 cup nut butter (optional)  1/3 cup of maple syrup  1 tsp vanilla extract 1/2 cup cocoa powder  1/4 tsp baking soda  1 pinch of salt  1/3 cup of chocolate chips  Instructions: Preheat your oven to 350 degrees and bake the sweet potato for ~1 hour or until soft. Remove the skin, mash, and measure out 1 cup. In a mixing bowl, mix together the sweet potato, eggs, nut butter, maple syrup, and vanilla until smooth. Stir in the chocolate, baking soda, cocoa powder, and salt. The batter will be 6. Spread the mixture into a parchment-lined 8x8 pan. Bake for 25-30 minutes until the center is set and firm. Let the ...

  What Working Behind the Scenes at Food Brands Has Taught Me Let's talk about the side of nutrition you don't always see... When I tell people I'm studying to become a registered dietitian (RD), I think most automatically picture me working in a hospital, creating meal plans, or telling people what to eat. And honestly, I get it. That's what I pictured for a long time, too...but one of the coolest things about dietetics is that nutrition goes so far beyond what ends up on someone's plate! Over the past year, I've had the opportunity to experience several different sides of the profession through my dietetic internship. From working with patients in the hospital to stepping behind the scenes at Consumer Packaged Goods (CPG) / food and beverage brands like Kate Farms, Orgain, and The a2 Milk Company, I've gotten a pretty unique look at just how many places nutrition expertise can take you. And while I've learned plenty about marketing, product positioning...

Happy soup season, everyone! If you're like me, you've been looking forward to soup season since July. Soups are generally easy and always delicious. They offer so much opportunity to be creative and are such a great way to get in lots of nutrients and hydration. Soup is one of those foods where you can throw a bunch of stuff in a pot (veggies, protein, seasonings, and broth) and it's almost always going to turn out amazing, even if you didn't go in with a plan.   Unfortunately, some soups can be super high in sodium or fat, or very low in fiber, depending on how many vegetables are in it. This is especially true for store-bought/canned soups. I want to challenge you to make at least one homemade soup this year! Here are some tips and tricks for making a more nutritious soup this soup season: Use a low-sodium broth or stock. For creamy soups, try a low-fat or fat-free option such as skim or 2% milk. You can also use veggies such as butternut squash as the base for your ...

Did you know that October is National Eat Better, Eat Together Month? I know I didn’t! My mom always made it a point that we needed to eat as a family, and there were no ifs, ands, or buts about it. In fact, I looked forward to eating at the dinner table with my family. Growing up with three older brothers made dinner quite entertaining every day! Little did I know, before going to school for nutrition, that eating together has so many more benefits than just entertainment. The Benefits of Eating Together Well-Balanced Meals Children are more likely to eat fruits, vegetables, and whole grains when they regularly eat with their families. Having exposure to different foods gives children the opportunity to try and learn to like new foods that are beneficial to their health. When we model healthy eating behaviors at the dinner table, children are more likely to carry those habits with them as they grow older. My mom always prepared two vegetables for us so we could choose which one we wa...