RD RD RD RD RD!
These are letters and a most important credential I’ve been dying to have behind my name for years now! And as of yesterday, I am officially a Registered Dietitian, after passing the national board exam. I’ve been working 3.5 years for this, including pre-reqs before graduate school, so it was a big day of celebration for me! Apologies if the blog has been slacking lately…studying has been why!
This is what you do after you pass the exam..during the lunch hour..chips, salsa, tacos and margs = celebration at its finest.
I know some of my readers are future dietitians and #rd2be, so I was planning on doing a separate post next week about how I studied for the exam, materials, time, etc. Would that be helpful or interesting for you guys? I may not be the perfect example, but I got through it!
I’ve also held back on some of the more sciency, nutrition posts I want to share because I wanted to wait until I had the proper credentials. Sooo, I think those are some things to look forward to!
I also have a super easy (but flavorful) salad recipe for you guys because a) it will make you feel good, b) It’s superbowl weekend and you’ll probably have plenty of less-healthier recipes around you and c) It’s good for you and will make you feel good (I am stressing this part!). Sharing it on Foodie Friday!
I really like roasted chickpeas. They are stellar and delicious and an easy, portable protein-filled snack. Plus, they’re not mushy like regular beans! I figured out the perfect seasoning, which included some parmesan cheese, italian seasoning, thyme, sea salt and garlic powder. Then, bake, and when you’re done, revel in your accomplishments. Try not to eat too many.
The chickpeas are the star of this show. They bring a little extra crunch to the party, as well as extra protein, fiber, B-vitamins, calcium and iron. Pro tip: the best part is when you get to the bottom of the salad, since the little guys hide under the kale. Then it’s the true party.
- • 1 bunch kale, washed and rinsed
- • 2 tbsp olive oil, to massage kale
- • 1 can chickpeas, rinsed
- • ½ cup edamame
- • Tahini sauce (optional)*
- For the chickpea seasoning:
- • 1 tbsp olive oil
- • 1 tbsp parmesan cheese (omit if vegan)
- • ½ tbsp. Italian seasoning
- • ½ tbsp. thyme
- • 1 tsp sea salt
- • 1 tsp garlic powder
- *To make sauce, combine 2 tbsp tahini, 2 tbsp water, 3 tbsp lemon juice, 1 small garlic clove and ¼ tsp garlic salt
- Preheat oven to 400.
- Mix seasonings in bowl. Grease a baking sheet, lay out washed chickpeas and spread seasoning mix over it. Roast them for 25-30 minutes.
- Prepare your tahini sauce and set aside in the refrigerator until ready.
- While chickpeas are roasting, wash kale and massage it in a large bowl with olive oil and sea salt. Add in edamame.
- Add roasted chickpeas as toppings and sprinkle your tahini sauce as dressing.
- *Note: I added dressing each time I had the salad, rather than adding it all at once and having the salad get soggy in the fridge.
I topped my leftovers with goat cheese, carrots, cauliflower and broccoli, but the salad is really a vehicle for any sort of topping (vegetarian or not)!
It’ll be quite an eventful weekend here in Charlotte with the Carolina Panthers playing in the Superbowl. I’m running a four miler that morning through downtown Charlotte and I’m sure the city will be electric. What are your Superbowl plans?
Have a good one, friends!