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? :)

 

so you want to be a nutritionist…

On a weekly basis I get a sweet email from someone who is a Nutrition major or someone who wants to make a mid-life change to follow their passion and move to a career in food and health. After writing similar emails week after week, I decided to just write a post about it since there are apparently a lot of you out there!

(photo source)

What kind of job do you have? What does a typical day look like? Do you have recommendations?

I can tell you what I do all day but… I’m not really a Nutritionist. Sure, I have a degree in Nutrition, but I’ve never had a full-time Nutrition job. Luckily through this blog, I’ve been able to ramble on about healthy food and even do some consulting work on the side to get my nutrition fix. (Thank you! :) )

The truth of it is, as much as I love nutrition and food, it’s hard to know if I would choose the same major if I had it to do all over again. It’s not that I think I made a wrong choice, I fully believe that I got my first job at French Meadow Bakery partly because of my Nutrition degree, and that job led me to marketing and the combination of marketing experience along with a lot of the experience I had through this site helped get me my current job. I also wouldn’t have been involved with Camp Endeavor without my Nutrition background, so even though right now I wish I had gone to school for journalism, my Bachelor of Science has served me well.

When I was in college, I knew that I didn’t want to work in a hospital, but I did want to become a Registered Dietitian. I applied to internships (you can choose 3) but I was not matched with any of them. I was devastated. Towards the end of school (and especially after I realized I wasn’t going to get an internship) I decided that I wanted  to work in the natural food industry. I really enjoyed my time in the natural food world – but I was working in Marketing, not Nutrition.

I can’t tell you what it’s like to work as a Nutritionist, but I can still give you a few suggestions on how to get there through my own experience.

What do you recommend or suggest if I want to be a Nutritionist or Dietitian?

  • Decide what you want to do. (always an easy life question, right?)  If you want to work in a hospital or for a business that does consulting, chances are you’ll need to be an RD. If you want to do something else (not quite sure what that would be?) you might get away with just the degree. There aren’t a ton of jobs out there for a person who has a Nutrition degree but is not an RD. (there are a few jobs at WIC)
  • If you want to be a “health coach” or “holistic nutritionist” or whatever you decide to call it, you could always think about a program like the Institue of Integrative Nutrition. I absolutely love their philosophies. I always hear great things about the program and I do know a few people who work as health coaches very successfully (not sure if living in LA helps that).
  • If you want to become a Registered Dietitian, know that the internships can be really competitive.  I didn’t get chosen by the programs I applied to. (In my graduating nutrition class, about 30% of my fellow classmates who applied to internships got one). Be prepared to move depending on where you live. I think there were about 5-10 spots in Minneapolis when I was applying and you are competing with people across the country.
  • Get good grades. (this goes along with getting an internship)  Science was rough for me so my grades were not as high as they needed to be to get an internship.
  • Get working/nutrition experience. (this goes along with an internship but can also help to figure out what you want to do) Although I think that your GPA counts much more than experience, you want to have well-rounded experience to put on your application. (Working in the food service department of a hospital was AWFUL.)

Well what do you do?

Currently, I work as the Communications Manager for MAZON: A Jewish Response to Hunger and I absolutely love my job. It really isn’t nutrition-based at all, but once in a while I’m able to develop some simple recipes that can be made with foods from a food pantry or you know, someone asks me a nutrition question at work.

More questions? Leave a comment or email me: [email protected]

Read Part 2 | Part 3 of the series!

 

Resources to check out: 

Eat Right http://www.eatright.org/  (Thanks to Maria and Lindsey for the suggestion!)

 

What do you want to be when YOU grow up? 

oh, hi.

It’s me.

As you can see, I’ve taken another long break.

Truth be told, a few weeks ago, I was ready to give up on blogging, but after much back and forth, I don’t think I’m ready to quit quite yet.

I’ve put so much into this little website, spent so much money and taken pictures of dinners at 10am. Sometimes people give me free stuff and sometimes I get invited to cool events! I’ve met friends through blogging, and it has certainly helped with job opportunities. But honestly, those aren’t the things I miss when I take a break. I miss sharing healthy meal ideas, nutrition tips and pretty (hopefully) food pictures with you all. I guess I’m not ready to stop talking about food and nutrition just quite yet.

So you’re stuck with me, and I appreciate you sticking around. :)

See you soon with a real post!

italian pressed sandwich

Last weekend I saw Liza Minnelli at the Hollywood Bowl.

I had no idea what she sang, did, etc. but I knew it had to be a good show and I was really excited for it.

The Hollywood Bowl is an LA institution and for good reason – you picnic, drink wine out of plastic (we have fancy plastic wine glasses), laugh with friends and see a show under the stars.

We were meeting up with some friends before the show started and I found a picnic-friendly pressed sandwich from Martha and knew it would be the perfect thing to bring. A pressed sandwich is essentially a smushed sandwich. You scoop out the middle of a flat loaf of bread like ciabatta, fill it with an array of delicious fillings and press is together with a weight. (Or in my case a full water pitcher).

The sandwich was delicious and flavorful, the show was very entertaining and I learned that Liza is Judy Garland’s daughter…horrifying everyone around me when I fessed up to my lack of pop culture knowledge.

Italian Pressed Sandwich

by Emily Dingmann

Cook Time: 15 minutes

Keywords: bread entree sandwich summer

 

Ingredients (6-8 servings)

  • 1 loaf ciabatta bread
  • 4 oz olive tapenade
  • 4 oz goat cheese
  • 4 oz marinated artichokes, chopped
  • 6 oz roasted red peppers, chopped
  • 4 oz prosciutto
  • 4 oz salami
  • olive oil, balsamic vinegar, salt, pepper

Instructions

Slice loaf of bread down the middle horizontally.

Scoop out middle of loaf.

Spread tapenade and goat cheese on the bottom side of bread, topping with artichokes, peppers, prosciutto and salami.

Season top of loaf with olive oil, balsamic, salt and pepper.

Wrap in aluminum foil and weight sandwich down with a brick, cans, etc.

Refrigerate for at least 1 hour before serving.

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