End of the internship, beginning of my career

So, i’m not the greatest at blogging, but I am going to make more of an effort to post frequently! What’s new on my end? Well, I completed my dietetic internship mid May and the last week of my internship was nuts! The job I worked at as a diet aide had an opening for a per diem dietitian and I soooo badly wanted that position. I applied, but knowing that there would be some competition. I received an interview the Monday of my last week at my rotation. I went in and met with my previous bosses and I could feel my stomach in knots and in my mind the amount of passion I wanted to express to them about how much I wanted to be working there and in specific in a clinical setting. I discussed with them the setbacks I’ve had during the internship and the amount of growth that has happened. This year has been the most humbling experience. Even through all the tears, I don’t regret a single moment.

The interview seemed to go well and they said they would get back to me in a week. Two hours later I received a phone call for a second interview with their CEO the next day! Talk about crazy. After that interview, I received the offer for the job!! So my last week of my internship, I was now employed with the job I really wanted, I seriously am still in awe of how amazing this is. I start working next week and I couldn’t be more excited and thankful to begin my career as a clinical dietitian.


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Hot Mess Express

Do you ever have one of those days where one thing is off and suddenly theres a line of events that follow after it?? That was me today. I had my clinical rotation that started at 6:30 this morning and as I woke up at 5 am to get ready, I couldn’t help but feel that I was moving at a sloth rate. 5:45 hits and with a 40 minute commute, I knew I needed to get into the car. Alas I was late to my rotation by 5 minutes, spilled my coffee on my pants, and was fighting to stop the yawns. Fortunately my preceptor is laid back and was not upset, but we instantly moved into getting assessment information together to go visit patients, by which I went into a patient’s room and started approaching the patient next to them thinking they were the person I had just spent 30 minutes gathering information on. Fast forward to 3pm and I had made it through what felt like a really rough day for my brain, but there was so much that happened and was accomplished. So pat yourself on the back every time you can make it through those rough days where you feel a bit like a hot mess.


Do the work that feeds your soul, not your ego

When I first decided that I was interested in nutrition I was 16 years old. I had just been diagnosed with type 1 diabetes that year and I had switched to a new highschool facing two very big life changes. I had an amazing Registered Dietitian that taught me how to carb count and learn how to give myself insulin. Her support during my diagnosis was vital and led me to become very interested in nutrition and food. It started becoming a hobby of mine to go grocery shopping and getting excited over reading nutrition labels and comparing different food products.

Although at the time it wasn’t something I was thinking about as my career path, I knew that I really enjoyed analyzing what made one product better then the other, why did I enjoy the taste of a product compared to the brand right next to it, and what was the health benefit I received from these products.

Since being in my internship, I think I’ve hyper-focused on knowing as much as possible about clinical related nutrition that I lost sight of what makes me the happiest with nutrition. That is to be able to build rapport with patients and to bring education to them about things they may not be aware of. I love teaching carbohydrate counting for newly diagnosed diabetics, high and low phosphorous foods for renal patients, and so on.

I think it is easy to get wrapped up in whatever is going on throughout our week, but for me I am choosing to take a step back and look at the whole picture. Rather then putting a magnifying glass over the parts that I feel I have to perfect, I will allow myself to be present and enjoy the moment.



Happy National Pie Day!


Baking pies is not a specialty of mine. As much as I’d like to boast that I have perfected the art of the perfect crust, I usually opt to buy a pre-made pie from the bakery. My internship was asked to bake pies for an event on campus and I accepted the challenge! I started looking around at different recipes. I came across a recipe for a vanilla custard pie. Seemed easy enough and didn’t need a crazy amount of ingredients.

Results of my baking was a pie that somewhat resembles a pizza or maybe the moon, but we had a little extra of the filling after pouring into the pie and made mini custard cups. It was deliciousĀ and I would say that if you are having a craving for a pie and feel ambitious enough to bake one, this would be a great recipe to try out!

Have a happy PIE day! Enjoy a slice šŸ™‚


This recipe contains:

Flour, eggs, milk, ground nutmeg, vanilla extract, and salt





Chicken and black bean stuffed sweet potatoes

Yesterday I felt inspired to try a new recipe out. I went to pinterest to see if I could be inspired by a recipe and I stumbled across a recipe for chicken and black beans stuffed sweet potatoes. It looked so mouth-watering that I had to try it.

Now to preface, I always have skepticism going into a recipe from a blog because I find that sometimes the blogger doesn’t mention that the sweet potato is piping hot when you try to cut a slit in it, or that the inside might not cook fully and you’ll end up microwaving it for 10 minutes because you’re just desperate and hangry at that point.

My husband Justy is on the other spectrum of me when it comes to patience, so although I was getting frustrated and ready to just eat the black bean and chicken mixture on its own, he kept reassuring me that we could make it work. Alas, it worked! Dinner ended up being at 9pm rather than 7:30, but it was totally worth it.

So if you’re looking for a flavorful meal that has a good source of vitamin A, protein,fiber, and other nutrients, this is the meal to try out! Below I’ve put the recipe I ended up doing and the instructions that worked best for me.

Serving for 2, prep time about 25 min, cook time 1 hour (yikes, sorry)


-4 pieces of chicken tenderloin

-2 sweet potatoes

-1 bell pepper

-1/2 red onion

-minced garlic

-1 can of seasoned black beans

-2/3 cup shredded mozzarella cheese




-Chili flakes


  1. Preheat the oven to 400 degrees, as well as thaw frozen chicken tenderloins. I run them under cold water. This is important because warm water can cause bacteria growth.
  2. Place the two sweet potatoes on a baking pan and coat them with olive oil. When oven is preheated, place them in the oven and set a timer for 30 minutes.
  3. Next, I prepped the stuffing mixture by chopping up the red onions, put a little bit of minced garlic and added a 2 tbsp of olive oil in the pan to saute them until they were brown. While waiting for them to brown, I diced up 1 whole green bellpepper. I added them in after the onions had browned and let those cook for an additional 10 minutes.
  4. Ā Then, I took a can of seasoned black beans and drained the beans. I poured them in a mixing bowl and added 2/3 cup of mozzarella cheese. I also added in the onions and bell pepper and added seasoning for extra flavor such as salt, pepper, and chili flakes.
  5. Ā Proceed to dice up chicken into small pieces and sautee them in a pan with olive oil. I added similar seasonings as the beans and onions, but also added paprika. Once the chicken is fully cooked let them sit for a few minutes and then mix together with the rest of the mixture.
  6. When the sweet potatoes are soft and you stick a fork through them, take them out and cut a slit right down the middle. Use a fork to mash the inside and create a space to put the mixture in. Scoop as much of the mixture in it and place back in the oven for 10 minutes.
  7. Voila! The delicious meal is ready to go. Enjoy the fruits of your labor.