Non Dairy Ice Cream

Posted by Jennifer (the RD) on July 31, 2012

This was a really fun treat that I made for our dialysis patients that are unable to consume any dairy products due to their dietary restrictions.  It is also a great recipe for those that are lactose intolerant.  Mocha mix used to make a non dairy ice cream but the product was discontinued.  It was great to see our patients enjoy something they thought they could never have again.  If you have an ice cream maker, you can make this at home.   I borrowed Jennifer’s…thanks Jen!!!!!


1 cup low cholesterol egg product

½ cup sugar

2 cups non dairy creamer (I used Mocha Mix)

1 tablespoon vanilla extract

Rock salt and ice (for ice cream maker)


  • Using a 1 quart, microwaveable bowl, beat egg product and sugar until well blended.
  • Stir in non-dairy creamer and microwave for 1 minute, or until mixture thickens.
  • Remove from heat.  When cool, stir in vanilla
  • Pour mixture into the center container of the ice cream maker
  • Layer ice and rock salt around container alternating layers until bucket is full.
  • Process according to manufacturer’s instructions for your particular maker

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July 29th – Exercise Log

Posted by Jennifer (the student) on July 29, 2012


7/29/12            Walk/Hike 6 miles √

7/30/12            Jog/Walk 2 miles, Weight Train 15 min √

7/31/12            Piyo 1 hr class √

8/1/12            Jog/Walk 2 miles, Weight Train 15 min √

8/2/12            Yoga 1 hr class √

8/3/12            Jog/Walk 2 miles, Weight Train 15 minutes √

8/4/12            Off √

♥ ♥

Food Safety Made Easy!

Posted by Jennifer (the RD) on July 27, 2012

My cousins purchased this for me last Christmas.  It is really neat.  Not only is it compact, but is attractive enough to leave out on the counter.  There is a different colored cutting board for raw meat, cooked food, seafood, and produce.  It’s a great way to avoid cross contamination.  I know this is thinking ahead, but I am thinking of purchasing some for Christmas gifts for my friends that love to cook. You can purchase them at Gourmet cooking stores such as Sur La Table, but I found them priced for under $40 on!

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Coffee Marinated Tri Tip

Posted by Jennifer (the student) on July 25, 2012


This is a recipe we have been making for years. And we have friends and family that request this dish.


  • 2 to 3 pound tri tip
  • 1 cup brewed coffee (good quality)
  • 1 TBSP olive oil
  • 2 to 3 bay leaves
  • 3 TBSP bbq sauce (any type you like)


  1. Combine coffee, olive oil, bay leaves and bbq sauce in large Ziploc bag.
  2. Place tri tip in the bag and place in refrigerator. Marinate at least 6 hours.
  3. Remove tri tip from refrigerator 1 hour before grilling.
  4. Grill on the non-fat side for 10 to 15 minutes.*
  5. Grill the fat side for 10 minutes or until tri tip reaches your desired level of doneness (or at least close, it will continue to cook once removed from grill). *
  6. Remove from grill a let sit for 20 minutes for slicing.
  7. Serve and enjoy.
* Note:
  • On a charcoal grill move charcoals to the side, on a gas grill turn up the heat on the side burners to 600-700 degrees and the middle grills off.
  • No need to trim the fat unless there is an excessive amount of fat.
  • Using the palm of your hand: if the roast feels like the center of your palm, is rare if it feels like the bottom of your thumb is medium.

♥ ♥


Chef In Training Whipperberry

WIAW #15!

Posted by Jennifer (the student) on July 25, 2012


Hello, everyone! Happy “What I Ate Wednesday”! I am sharing my eats from Monday. And this was not normal Monday because I went to a little party given by a study buddy of mine, Christine. Hope you enjoy my day. Thank you to Jenn at Peas and Crayons for hosting this lovely event, I look forward to it every week no matter what is going on in my life.

This is what I ate:

 Breakfast (6:30am)

I started with fresh brewed coffee and I guess it was good because I almost forgot to even get a picture. And I made Trader Joe’s frozen mini croissants for the first time. They were so good, I almost wish I had not tried them because they are too easy to make. I used a little strawberry jam that came in our CSA box last week. It was also good.


AM Snack (9:30am)

A small green salad and made with what ever I had on hand. I made the salad dressing with some Greek yogurt with rice vinegar and some seasoning (the dressing was just OK).

Lunch (11:30am)

At a new favorite restaurant called Green2Go in Brea. I had their Angus natural beef burger in a lettuce wrap and it was very tasty. They have a lot of salad I want to try too.

PM Snack (2:30pm)

At Starbucks a decaf iced soy latte.

Dinner (6:00pm)

Christina’s parties always have lots of food. Christina’s mom made meatballs, lasagna, and other pasta dishes that were all good. Her sister Carol was in charge of desserts and they were all tasty as well.

The buffet




 My Plate

 Jennifer (the RD)

 Christina (our hostess)

 Partygoers at the buffet

All to all it was a good day. July’s WIAW theme is “Fun, Food and Fitness” and here is a link to my weekly exercise log. Thank you for stopping by. I hope your day was full of healthy meals.

 ♥ ♥

Cooking for a friend on a special diet

Posted by Jennifer (the RD) on July 23, 2012

Have you ever had a family member on a special diet over to your home for a dinner or a celebration?  This can be a real challenge for both the host and guest.  I just wanted to share that there are many resources out there for us when it comes to cooking for our friends and families that may have to follow a special diet.  It is important for the guest to speak up about his or her dietary restrictions and as equally important for the host to accommodate these restrictions.    Here are some very good online references for those of you searching for ideas for yourself or your loved one that is on a special diet:

  • American heart association (heart healthy recipes) –
  • American diabetes association (recipes for diabetics) –
  • DaVita (recipes for those with kidney disease) –
  • National kidney foundation (recipes for those with kidney disease) –

Does anyone else have any good resources they would like to share?

♥ ♥

July 22nd – Exercise Log

Posted by Jennifer (the student) on July 22, 2012


7/22/12            Walk/Hike 6 miles √

7/23/12            Walk 2 miles, Weight Training 15 min √

7/24/12            Walk 2 miles √

7/25/12            Yoga 1 hr class, Weight Training 15 min X

7/26/12            Yoga 1 hr class √

7/27/12            Off √

7/28/12            Jog/Walk 2 miles, Weight Training 15 min X

♥ ♥

Staying Hydrated

Posted By Jennifer (the student) on July 20, 2012

Source: via Julie on Pinterest


This time of year, I think we are all focused on keeping hydrated. As the heat raises so does our thirst, which is a good thing. Our bodies are 65 percent water; proper hydration flushes out toxins, keeps the memory sharp, aids in digestion, lubricates our joints and keeps the body from overheating.

The old advice of eight 8 ounce a day is not really what is commonly recommended today. In 2004, the Institute of Medicine, developed new guidelines for water consumption for healthy adults. Women should aim for 91 ounces (about 2.7 liters) per day and men should aim for 125 ounces (about 3.7 liters) per day. This is the total water from all beverages (even coffee) and foods. Typically, 20 to 25 percent of the water you consume comes from the foods you eat.

Let thirst be your guide. The kidneys balance and regulate our water requirements, so we take in and retain as much fluid as the body needs. It is easy to gauge how well hydrated we are by simply looking at our urine. It should be fairly clear and if it is not, you need to drink more water. Also, take in to account some medications and foods will affect urine color.

Tips to Increase Water Intake:

  • Keep track of how much water you drink a day. Just the fact that you are keeping track of how much water you drink will remind you to drink more.
  • Carry a water bottle with you on the go. Just having water by your side will remind you to drink.
  • At night, prepare water for the next day. If it is easy to grab, you will be more likely to bring it with you.
  • Make flavored waters with lemons, limes, oranges, mint or cucumber. Get creative.
  • Recently, I have been flavoring a liter size bottle of water with one sliced apple and a cinnamon stick and I let it steep over night.

♥ ♥

I Passed the DTR Exam!!!!

Posted by Jennifer (the student) on July 18, 2012


My long-term goal is to become a RD (registered dietitian). But I completed a DT program to see if I would really like the field of dietetics. I fell in love with all my classes and am looking forward to completing school. I have been postponing this test for almost a year because I have terrible test anxiety. Now I feel like I can really move on. Thank you for sharing in my joy! 🙂

What Is a Dietetic Technician, Registered?

A dietetic technician, registered, often working in partnership with registered dietitians, screens, evaluates and educates patients; manages and prevents diseases such as diabetes and obesity and monitors patients’ and clients’ progress. DTRs work in settings such as hospitals and clinics, extended-care facilities, home health-care programs, schools, correctional facilities, restaurants, food companies, foodservice providers, public health agencies, government and community programs such as Meals on Wheels, health clubs, weight management clinics and wellness centers.

♥ ♥

Flaxseed Chocolate Chip Cookies

Posted by Jennifer (the RD) on July 18, 2012

This is a modification of the classic Nestle Tollhouse recipe.  🙂

2 ¼ cups flour

1 tsp. baking soda

1 tsp. salt

¼ cup ground flax seeds

½ cup earth balance margarine

¾ cup granulated sugar

¾ cup brown sugar

1 tsp. vanilla extract

2 large eggs

2 cups chocolate chips

  • Preheat oven to 375 degrees.
  • Combine first three ingredients. In a separate bowl, blend together the margarine, flaxseeds, vanilla, and sugars.  Add eggs, one at a time, until blended.  Add the flour mixture until blended.  Stir in the chocolate chips.
  • Spoon a tablespoon full of batter for each cookie, 2 inches apart onto a cookie sheet.  Bake 9-11 minutes

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