three years.

I’m about to embark on my fourth year of blogging.

It really doesn’t feel like I’ve been writing/photographing/researching/loving this blog for three years already.

My blog has changed a lot in the last few years.

I’ve changed the look a few times. I kind of wanted to update things again, but I still love the simple, clean look I have.

I’ve changed the focus and type of posts. (Something that will probably happen on a regular basis). :)

My photography has definitely improved. (I hope you think so too)!

(I mean….what?)

I got married and kind of want to change the Taster’s name to husband. Or what it actually is, Richie.

We moved to Los Angeles and I’ve gotten to read and know LA blogs.

And I’m still trying to find my way, my voice and my creativity in this crazy blogging world.

I go through periods of time when I wonder if I should keep going. At times, it feels like no one would even miss it if it was gone.

But then, I get into a groove, and everything becomes easy and joyful. Quitting is no longer an option and I think of the opportunities I’ve had, the people I’ve met and the things I’ve done.

I hope you truly enjoy reading A Nutritionist Eats, because I truly enjoy you! Your comments, your emails, your tweets and your conversation if I have the pleasure of actually seeing you in person!

Thanks for the last three years…

daily eats: 3.20.12

Hello Friends and Happy Spring!


Coffee: Still on the 1/2 & 1/2 kick…

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Breakfast 1: 1 packet instant oats + 1 Tbsp almond butter. I ate about half of it as I was leaving to work out shortly after and needed something, but didn’t want too much.  Pretty ugly and very boring!

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Workout: Today I checked out up dog fitness, a yoga and cycling studio in my neighborhood. I’ve been wanting to try it out for a long time and I saw a groupon last week so I grabbed it! I took a great 45 min spin class. It was part motivational speech/part gospel church/ part gay dance club all rolled up into a spinning workout. It was fabulous.

Breakfast 2: egg + kale chips (sample from Expo West) Kind of random, but kind of like greens and eggs!

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Lunch: 1 can tuna (with touch of mayo, onion, celery and shredded cheese) broiled on 1 slice sprouted bread + salad (romaine, arugula, olive oil, red wine vinegar, raw parmesan cheese, salt & pepper) + raw sauerkraut

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Snack 1: small apple x 2

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Snack 2: I had to take a few pictures (so embarrassing) so we had a photo shoot and wine on the roof!

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Dinner: I didn’t have anything planned for dinner so we decided to finally check out the sushi restaurant around the corner. We’ve been a little nervous because it always looks empty, but I think we’ve been looking too early. I’m still not really used to the later dinner life of LA. (I’m used to my 5:00 happy hours, which really don’t occur here).  I’ve also been a little nervous that we would like it and then want to go all of the time.  It was about 8pm by the time we went and the restaurant was pretty busy and continued to get even busier as we were there. I had another glass of wine (rebel) and we shared 5 rolls that were all delicious. I kind of want to go back tomorrow for lunch…

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 I’m snacking on a square of dark chocolate and getting ready for bed. :) Have a great Wednesday!


top 5 ways to eat vegetables at breakfast

There is something so….healthy about starting your day off with vegetables. It just feels so good.

Don’t roll your eyes, I swear it’s true!

Ideally, we would eat vegetables at every meal, not just lunch and dinner. I know that vegetables at breakfast really throw some people off, but it doesn’t have to. It can be delicious, nutritious and totally normal. :)

Here are my favorite ways to incorporate vegetables into breakfast. Try it!

Top 5 Ways to Eat Vegetables at Breakfast 

  • Eggs + Greens: I’m a big fan of eggs and greens – sauteed or raw! Try  sauteed kale or chard or fresh arugula or herb salad greens.
  • Fresh Juice or Smoothie: Vegetable juices are great (need to get out the juicer) and adding some spinach into a smoothie is an easy way to get a few servings of vegetables in.
  • Salads: They aren’t just for lunch! Try a breakfast inspired salad, like Breakfast Cobb Salad or a salad with fresh fruit and nuts.
  • Scrambled Eggs or Omelet: This is probably the way most people are most accustomed to eating vegetables in the morning. Try peppers, onions, mushrooms, spinach, etc in your next scramble or omelet.
  • Asian Inspiration: Brown Rice + Sauteed Vegetables + Splash of Sesame Oil & Soy Sauce.

Are you scared of vegetables in the morning or do you add them to breakfast? 

kale & artichoke dip

This fall I had my first experience with creamed kale. It was amazing. And life changing. I’ve always been a big fan of kale (raw, cooked, as a chip, etc.) but this took it to a whole new level.

Since my first bite, I’ve wanted to add some artichokes to it, bake it until bubbly and slather it on some good bread. (Or vegetables if I must)!

I’m not sure what I’ve been waiting for, but finally, I decided to just do the damn thing.

Please remind me to never wait so long ever, ever again.

It was just as delicious I had hoped and now I want to eat it every single day.

Please remind me not to.

I tried to lighten it up a bit and leave out the shredded cheese, but it just isn’t the same, so I don’t really recommend it. :)

Kale & Artichoke Dip

by Emily Dingmann

Prep Time: 15 min

Cook Time: 45 min


Ingredients (8 appetizer servings)

  • 1 bunch kale
  • 1/4 onion, thinly sliced
  • 2 cloves garlic, roughly chopped
  • 1/2 cup shredded parmesan
  • 1 cup cottage cheese
  • 1/4 cup mayonnaise
  • 2 oz cream cheese
  • 1 8.5 oz can artichokes, chopped (about 1 1/2 cups)
  • 1 cup shredded cheese (like mozzarella, monterey jack, etc.)


Preheat oven to 350 degrees.

Clean kale, remove stems and roughly chop.

Combine onion, garlic and 2 cups water in large pot.

Bring to a boil and boil until 2 minutes.

Add kale to pot.

Cook, stirring frequently for about 3-5 minutes.

Remove kale from water and squeeze all water from kale. VERY IMPORTANT!

Combine parmesan cheese, cottage cheese, mayonnaise and creamed cheese in food processor, process until smooth.

Add kale and pulse until combined.

Stir in artichoke hearts and 3/4 cup shredded cheese.

Put mixture into baking dish and sprinkle with remaining cheese.

Bake until golden brown, about 30-35 minutes.

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