daily eats: 8.6.14

It cannot be August. Can it?! Part of me is utterly terrified that we still haven’t even gone to the beach this summer and part of me is really excited because it means that my mom comes out in a few weeks! I can’t wait!

workout: I woke up late (always a great way to start the day, huh?) and so instead of going for a walk, I did 20 minutes of Fitnet cardio workouts. Better than nothing! I also went for two 15-minute walks throughout the day so I managed to hit my nike fuel goal for the day!

beverage: coffee + 1/2 & 1/2, standard!

breakfast: 1 cup strawberries + 1 cup power o’s + 1 Tbsp chia seeds + 1 cup 2% milk. I was really excited to find the power o’s cereal the other day. They are made with beans and brown rice and have 6 grams of protein and 4 grams of fiber per serving. (The plain version of the cereal definitely needs some sort of added sweetness – the fresh strawberries were a perfect addition for me but I’m not sure I could eat it on its own.)

Daily Eats | A Nutritionist Eats

snack: I don’t normally snack in the morning, but if I’ve had cereal, it’s kind of guaranteed. I found this Vega bar in my drawer and it was SO good. It reminded me a bit of kind bars and macaroons. YUM.

Daily Eats | A Nutritionist Eats

yoga: Yoga Wednesday at work! Love it.

lunch: romaine + kale + cucumber + pepper + olive salad + dressing with a turkey burger + slice of cheese + 1/2 of an avocado

Daily Eats | A Nutritionist Eats

I absolutely could not pass these up. I kept trying to, but they are one of my favorite candies and they were staring me in the face. They were SO good. :)

Daily Eats | A Nutritionist Eats

dinner: we’re currently housesitting (yes, again!) and my cousin happens to get blue apron, so we lucked out and got their week of meals! It was a treat because we love blue apron but it’s too expensive to get it on a weekly basis. Hanger Steaks & Roasted Potatoes with Sautéed Long Beans & Tomato was on the menu last night. It was, as always, delicious!

Daily Eats | A Nutritionist Eats

other random bites: a few almonds before dinner, a few bites of corn from Richie at dinner and a few bites of gelato after dinner. :)

approximate nutrition stats: 2,048 calories, 105 grams fat (44%), 187 grams carbohydrates (35%), 31 grams fiber, 74 grams sugar, 107 grams protein (20%)

thoughts: I definitely had a sweet tooth today! I also felt kind of snacky, but that is pretty normal when I have cereal for breakfast.

no more eggs

So I have some depressing news. I can’t eat eggs anymore.

The depressing part is that this isn’t by choice. The non-depressing part is that, in the grand scheme of life….wait, life without eggs?!

Life without eggs... OMG! | A Nutritionist Eats

 

And honestly, it hasn’t even really sunk in yet. I’ve been finding good alternatives (like gelato instead of ice cream and just mayo instead of mayonnaise) but I do feel a twinge of jealousy when I see delicious-looking brunch recipes or a poached egg.

What happened? For the last 5ish (?!) years, I’ve had on and off-stomach issues. I’d take enzymes, sip kombucha, swallow peppermint pills (in addition to my probiotics) and contemplate brown rice-only diets and then it would go away and I’d forget about it. This past winter, after some really bad days, I decided to finally do something about it. I went to the doctor. No answer. I went to the Gastroenterologist and left with a prescription and an endoscopy appointment. (No answer.)

Right before my scheduled endoscopy, I had an interesting conversation with a friend of mine who had similar issues. She took some food intolerance tests and urged me to do the same. And after thinking about it for a little while, I decided that I wanted to pursue a more holistic route. I wasn’t ok with automatic pills and procedures that I had a feeling wouldn’t lead to any answers. I figured my issues stemmed from food, but I was never able to pinpoint it to a certain food.

So I took some tests (blood and others!) and my results were…surprising. No reactions to the common suspects like dairy, soy or gluten. I had really high responses to eggs (both yolk and whites) and green beans.

Life without eggs... OMG! | A Nutritionist Eats

OH! You mean the foods I eat ALL THE TIME!? I eat (ate) a ton of eggs and definitely had green beans on a weekly basis. I was a little shocked, but it was the beginning of an answer so I was ready to explore further. Next, I cut out eggs and green beans for two weeks, which actually took four weeks because I kept accidentally eating foods that contain eggs! It made me realize just how many eggs (and products containing eggs) I was eating – A LOT! And if you want to see an example of that, check out all of the posts that mention eggs.

Then, after that egg-free period, I re-introduced them to see what happened. After a glorious day of eating breakfast at eggslut, deviled eggs, fresh egg pasta AND a cupcake…I got a rash all over my back and chest. And now, whenever I eat eggs (once it even happened after a mayo-based salad!), I get a rash, almost immediately. I haven’t tried green beans yet (to see if I have a reaction), but for now, I’m ok not having them.

And that’s how I determined I can’t eat eggs. I’ll still eat a few bites every now and then because I can deal with the rash, but I know what happens if I have too many of them and I definitely don’t want to go back to that.

Favorite Egg Recipes | A Nutritionist Eats

Because I like to torture myself… my favorite egg recipes (L to R): Breakfast Tacos with Chipotle Sour Cream | Anthony Bourdain’s Egg Scramble | Spicy Egg Scramble

Why tell you? Because mainly, I thought you might find it interesting! But also, I want to recommend the Naturopathic route if you’ve ever considered it. I have to pay for the visits and tests out of pocket (which is so frustrating because I know seeing her cost SO much less than all of the tests I would have taken going the traditional route) but she is so thorough, thoughtful and the Naturopathic route just makes sense to me. (More info on Naturopathic Medicine)

Any egg alternatives I should know about? :)

 

daily eats: 7.9.14

Oh, hello! Are you surviving the post- long-weekend week of work? My week has been busy (newsletter time at work) so I’m kind of ready for the weekend! You?

workout: 45 minutes walking on treadmill. I’m still really content with low-key exercise, so that’s what I’m doing! Lots of walking, 7-Minute and barre workouts. Every once in a while, I think about signing up for a race so I’ll start running again – and then I decide against it.

beverages: coffee + 1/2 & 1/2, per usual

breakfastblueberry bliss smoothie + a few kale cubes thrown in for good measure!

Daily Eats | A Nutritionist Eats

snacks: almonds + fresh fig. It was my first time trying a fresh fig and I’m still undecided on if I like them or not. The flavor was nice, but the texture was not my favorite.

Daily Eats | A Nutritionist Eats

yoga: 30 minutes of gentle yoga/stretching. One of my coworkers has been leading yoga every Wednesday over lunch and it is such a wonderful break in the day/week.

lunch: romaine + cucumber + kale (last minute addition) salad + my favorite cilantro dressing (trader joe’s!) with tuna + mayo + celery + onions. Lunch was supposed to be served with toasted pita and goat cheese, but the pita was moldy, so I turned it into a snack with crackers instead…

Daily Eats | A Nutritionist Eats

snackscrackers + goat cheese (at work) and a glass of shiraz (not at work).

Daily Eats | A Nutritionist Eats

dinner: I went into dinner not having any clue what it would be because we were headed to house/dog sit. We found some burgers (with cheese) + sweet potato puffs + pickles + onions + ketchup. At least I had vegetables at lunch! (Check out instagram to see the cute pup we watch!)

Daily Eats | A Nutritionist Eats

approximate nutrition stats: 1,898 calories, 104 grams fat (52%), 123 grams carbohydrates (28%), 18 grams fiber, 55 grams sugar, 89 grams protein (20%)

thoughts: Of course I always try to include vegetables at dinner, but it doesn’t always happen. Life goes on! Also, these posts stop me from mindless snacking – Richie was snacking on chips and salsa before dinner but I didn’t want to deal with a picture so I didn’t have any. :)

black bean quinoa salad

Black Bean Quinoa Salad | A Nutritionist Eats

It’s been three weeks, so clearly you need another quinoa salad, right?

I honestly feel a little behind the times with the whole quinoa salad trend.

Black Bean Quinoa Salad | A Nutritionist Eats

But as they say, better late than never! Especially because quinoa is a nutritious little seed that boasts 8 grams of (complete!) protein and 5 grams of fiber per cup (cooked). Even more than that though, I love the convenience of making a big batch of quinoa salad and eating it over greens for quick weekday lunches. The combination of beans + quinoa = one satisfying salad.

Black Bean Quinoa Salad | A Nutritionist Eats

When I was testing quinoa salad recipes for self.com, this was one of the versions I came up with and I love it for a few reasons. One: I am currently going through a MAJOR black bean phase. Two: I love the contrast of the light quinoa and dark bean. (It’s purely a cosmetic reason.) Three: CHEESE! (No explanation necessary.)

Black Bean Quinoa Salad | A Nutritionist Eats

Serve it alongside grilled chicken for dinner or bring it to your next summer party, it’s sure to be a hit!

nutrition facts: 584 calories, 29 grams of fat, 59 grams carbohydrates, 14 grams fiber, 3 grams sugar, 23 grams protein

Black Bean Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: entree salad side gluten-free high fiber vegetarian high protein

Ingredients (6 servings)

  • 1 cup quinoa
  • vegetable broth (optional)
  • 1/4 cup lime juice (about 1 lime)
  • 1/2 cup olive oil plus 1 Tbsp
  • 1 shallot
  • 1 Tbsp honey
  • salt & pepper
  • 2-15 oz cans black beans
  • 1/2 cup sliced green onion
  • 1 cup chopped cilantro
  • 1 cup crumbled cojita cheese

Instructions

Prepare quinoa: Rinse quinoa in fine mesh strainer.

Add quinoa and 2 cups water to small pan. (I’ve started adding broth to the cooking liquid. Two cups total liquid.)

Stir, season with salt and bring to a boil.

Lower heat, cover and cook for about 15 minutes.

Prepare vinaigrette: while quinoa is cooking, whisk together lime juice, olive oil, honey, shallot and salt & pepper.

Remove quinoa from heat and let sit for 5 minutes.

Fluff with a fork and toss with vinaigrette.

Drain and rinse black beans.

When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.

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