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…

mexico

Hola Amigos!

We are back from Isla Mujeres, Mexico after an amazing week with my family.

My brother splits his time between fighting wildfires and traveling the world (why doesn’t my life sound as exciting?!) so spending a week with him and my parents was such a treat as we are rarely all together.

We watched the waves. We ate. We swam. We went to the beach. We had cocktail hour. And we repeated it all a lot.

My trip in numbers: 

4: days I ate ceviche

50: times I stated that I needed to eat ceviche every day of the trip

16 : hours spent at the beach

4: times I was ridiculed for reading a book on making friends by my brother (FYI: I loved MWF Seeking BFF)

2: trips to the market for pescado frito (fried red snapper)

1: night spent dancing until 4 am

6: mornings of coffee on the roof

about 22: ounces of sunscreen I applied throughout the week

questionable: Mexican beers consumed (Modelo, Dos Equis, Pacifico…)

6: days I rocked a two-piece

2: shades my hair lightened throughout the week

2: amazing meals had at Mango Cafe

0: times I took my running shoes out of my suitcase

7: dips in the pool

4: snacks that included guacamole

3: sunsets watched on the roof

1.3: margaritas consumed (not a big fan!)

many: attempts at espanol

28: comments on how blue the water was

the perfect body

Last week I was faced with a Friday date at the Roosevelt Pool. On Wednesday.

(source)

I panicked. I’m not ready to be in a swim suit! I need time to prepare! I never got around to that juice cleanse!

You see, I’m not a fan of my belly. It is kind of soft and mushy and really the only part of me that I really don’t like.

You know the thing. The, if I could just have a flat belly/toned arms/tight booty/skinny thighs/perfect hair/etc. my life would finally be complete, feeling.

But if I ever had gorgeous abs and a flat belly (doubtful, I love food too much) would I finally be happy with my body or would there always be just one more thing?

I’m heading to Mexico this month for a family trip and I plan on living in bikini’s the entire time.

With or without the perfect belly.  (But I’m hoping it is more perfect than not).

Thoughts? 

thai mussels {from market to table}

We have done a very poor job of utilizing the LA Farmers’ Markets since moving here.

So last Thursday I decided that I wasn’t going to plan every single meal of next week like I normally do. I would go to the Hollywood Farmers’ Market (considered one of the best in LA) Sunday morning and make dinner out of our findings! Sadly, this is kind of my idea of living on the edge… ;)

The farmers’ market was amazing, and I now vow to visit more often. It was the perfect way to spend Sunday morning and I was able to buy all of the vegetables and fruit I needed for the week!

Soon after we started browsing (and people dodging/celebrity spying) I spotted some pak choi (bok choy) and had just seen a recipe on Fake Food Free that I wanted to try out (Ginger Soy Pak Choi) so our meal immediately took an Asian twist.

Then we were at the Oyster Boys stand and I over-heard one of the Oyster Boys describing Thai Mussels…um, done. Actually, we decided it over a few oysters. Um, yum.

So following his instructions, we combined coconut milk and veggies in a large pot and let the mussels cook away. Can we just take a second to discuss how amazing fresh lemongrass smells?! I almost didn’t want to throw it in the pot.

The thai mussels were incredible – the flavors so complex and spicy, creamy and fresh – all at the same time. And so easy! Mussels always strike me as complicated or a lot of work, but they really aren’t!

Thai Mussels

by Emily Dingmann

Prep Time: 10 min

Cook Time: 15 min

Keywords: gluten-free Thai

Ingredients (2 servings)

  • 1 Tbsp coconut oil
  • 4 cloves garlic, roughly chopped
  • 1 Tbsp minced ginger (2 inch piece)
  • 5 inch piece of lemongrass, cut in 1 inch pieces
  • 1 tsp red pepper flakes (adjust to preference)
  • 1 can light coconut milk
  • 1 cup white wine
  • sriracha to taste
  • 1 small red pepper, sliced
  • 2 lbs fresh mussels
  • brown rice
  • fresh cilantro for garnish

Instructions

Heat coconut oil in large pot.

Add garlic, ginger, lemongrass and saute for about 2 minutes.

Add coconut milk, wine and red pepper.

Bring to a boil and add mussels to pot.

Simmer until mussels open, about 10 minutes.

Serve over rice and veggies and garnish with cilantro.

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