05Feb / 2013

Oatmeal Chocolate Chip Cookies

My first visit to Bouchon Bakery was on a trip to Napa Valley with Bret. Bret’s Aunt Sheila always had fresh bread sitting out in her kitchen, so we stopped in to pick up another loaf for her while we were out exploring Yountville. Bouchon Bakery sits right next to Bouchon Bistro and is not far from the famous (and expensive!) French Laundry. After seeing all of the treats at the bakery, Bret and I decided to return a second time on our vacation, and I tried one of the Butter Nutter cookies (a take-off on Nutter Butters). I thought about and raved about that cookie often until my friend Brittany and I were able to return to Napa on a spring break trip and I was finally able to taste that cookie again! Who knew a cookie could be that good?

You can imagine my excitement when I spotted the cover of Thomas Keller’s new Bouchon Bakery cookbook. I was even more excited to unwrap it on Christmas morning! I haven’t tried my hand at my favorite Butter Nutters yet (they seem to be pretty involved and time-consuming), but I did bake the Oatmeal Raisin Cookies, exchanging the raisins for chocolate chips. These cookies did not disappoint, and I had several taste-testers at our Super Bowl party who agreed! The cookies are crisp around the edges but soft and chewy in the center. They are full of warm cinnamon and vanilla flavors with an added touch of sweetness from the chocolate chips.

Tip: Cover your scale with plastic wrap before weighing each cookie.

These cookies are BIG (and would you believe I made them half the size the recipe originally called for?)! I recommend enjoying one as a treat with a warm cup of coffee or an ice-cold glass of milk for a little protein to calm your sugar rush (aaannnnddd there’s the dietitian in me…). Savor every bite!

A couple of notes about the recipe…don’t fret if you don’t have a scale (although they are wonderful to have if you’re going to do lots of baking). Use the cup/teaspoon measurements instead, and remember that 1 stick of butter equals 4 ounces. When you go to place the cookie dough on your sheet pans, you could estimate that an ice cream scoop full of cookie dough will be about the right size.

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Ingredients

1 cup + 1 teaspoon (144 grams) All Purpose Flour
1 tablespoon (7.7 grams )Ground cinnamon
1 ½ teaspoons (3.6 grams) Baking Soda
1 ¼ teaspoons (3.6 grams) Kosher Salt
½ cup + 3 ½ tablespoons lightly packed (140 grams) Light Brown Sugar
¼ cup + 1 ½ tablespoons (69 grams) Granulated Sugar
5.5 ounces (155 grams) Unsalted Butter, at room temperature
¼ cup (62 grams) Eggs
1 ¼ teaspoon (7.7 grams) Vanilla Paste*
2 cups (155 grams) Old Fashioned Oats
1 cup (156 grams) Chocolate Chips**

Preparation

1. Place flour in a medium bowl. Sift in the cinnamon and baking soda. Add the salt. Whisk together.
2. Whisk together the sugars in a small bowl, breaking up any lumps.
3. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until it is the consistency of mayonnaise and holds a peak when the paddle is lifted.
4. Add the sugars and mix for 3 to 4 minutes, until fluffy. Scrape down the side and bottom of the bowl.
5. Add the eggs and vanilla paste and mix on low speed for 15 to 30 seconds, until just combined. Scrape down the bowl again. The mixture may look broken, but that is fine (over whipping the eggs could cause the cookies to expand too much during baking and then deflate).
6. Add the combined dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
7. Add the oats and pulse on low about 10 times to combine. Pulse in the chocolate chips. Refrigerate dough for 30 minutes.
8. Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F (convection or standard). Line two sheet pans with Silpats (silicone baking mats) or parchment paper.
9. Using an ice cream scoop, divide the dough into 12 equal portions, 72 grams each. Roll each portion into a ball between the palms of your hands. The cookies are large, so I only placed 5 or 6 cookies on each pan.
10. Bake the cookies until golden brown, 14 to 16 minutes in a convection oven, 18 to 20 minutes in a standard oven, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.

* Vanilla extract may be substituted for vanilla paste.
** Chocolate chips could be substituted for raisins, dried cranberries, dried cherries, or nuts.

Source
Slightly adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel

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29Jan / 2013

Pork over Couscous with Pistachio-Lemon Vinaigrette

If you think eating out tastes better than eating at home, you may want to rethink that belief after tasting this meal. Though the name sounds fancy and complicated, this recipe is a classic example of a restaurant-style meal that could not be much easier, faster, or tastier to make at home…and, of course, cheaper!

First, start by grinding the pistachios using a mini food processor or coffee grinder. Next, mix up the vinaigrette. Start cooking the couscous around the same time you begin cooking the pork, and you’ll have a delicious dinner on the table in way less than an hour! Paired with a side of roasted asparagus or steamed green beans, you could enjoy this healthy meal any night of the week.

My favorite part of this dish is the pistachio-lemon vinaigrette. I have no idea who thought to mix such random ingredients together, but they all work together to make one delicious vinaigrette. I would pour this vinaigrette over chicken or fish, steamed vegetables, or maybe even a pasta salad. It’s that good.

One note about the recipe below…Bret is not crazy about the grape tomatoes in the couscous, so I often leave them out of our recipe. The tomatoes add nice flavor to the couscous, but I don’t miss them too much when they’re not included. We always have another veggie on the side anyway!

Sidenote: Lucy apparently loved the pork chops…I turned to wash my hands after touching the raw pork, and as soon as I turned back around, Lucy was licking her lips and one of the pork chops was missing. After raving about this recipe, you can imagine I was sad about having one less pork chop for leftovers later in the week!

I hope you enjoy it as much as I do…let me know what you think!
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Pork over Couscous with Pistachio-Lemon Vinaigrette
Serves 4

Ingredients
• 1/4 cup extra-virgin olive oil, divided
• 2 tablespoons pistachios, finely ground
• 2 tablespoons grated fresh Parmigiano-Reggiano cheese
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon white balsamic vinegar
• 2 teaspoons maple syrup
• 2 teaspoons Dijon mustard
• 2 teaspoons minced garlic, divided
• 3/4 teaspoon salt, divided
• 1 1/2 cups water
• 1 cup uncooked couscous
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1/4 teaspoon freshly ground black pepper
• 1 pint grape tomatoes
• 3 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk.

2. Bring 1 1/2 cups water to a boil in a small saucepan. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

3. Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic. Sprinkle with 1/4 teaspoon salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm.

4. Reduce heat to medium-low. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.

Source: Cooking Light, May 2012

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24Jan / 2013

Happy National Peanut Butter Day!

January 24, 2013.

When I awoke this morning, I had no idea I would be celebrating such a healthy holiday until this Tweet by my dad:

“It may be National Peanut Butter Day but Sunday is National Chocolate Cake Day!”

So since it’s National Peanut Butter Day…let me share the special place peanut butter holds in my life (and stomach) with you.

If you were stranded on a desert island and could only have one food, what would it be?

Peanut butter would definitely come to mind as one of my top choices. It is rare that a day goes by in my world without a taste of peanut butter. I feel deeply sorry for those who have peanut allergies and are unable to experience all the scrumptiousness of this mashed and ground up legume (yep…peanuts are not really nuts!).

Peanut Butter+Whole Wheat Bread=A Complete Protein

It’s hard to believe something that tastes so rich and decadent could be so healthy! But it’s true…peanut butter packs a variety of nutrients including protein, vitamins, minerals, fiber, and fat. Yes…I lumped fat into the “healthy” category! We all need a daily dose of healthy fats in our diets, and choosing peanut butter is a great way to fill that need. Did you know that the ratio of saturated fat to unsaturated fat in peanut butter is similar to that of olive oil?

Peanut Butter Portion

So…how much peanut butter should you eat? Most of the time, a 1 tablespoon (about the size of your thumb) or 2 tablespoon (about the size of a ping pong ball) portion is satisfying and appropriate.

TypesofPB

Chunky, smooth, natural, reduced fat, sugar-free, organic, sodium-free…Having trouble deciding what kind of peanut butter to buy? Well, I recommend natural peanut butter to my patients or clients. Natural peanut butter contains lots of peanuts and sometimes a bit of oil, sugar, salt, or a combination of these ingredients. If you purchase natural peanut butter, PLEASE do not pour off the oil that accumulates on the top…the healthy fat.

Here’s a trick…turn the jar upside down and allow the oil to gather at the bottom of the jar. Then stir your peanut butter slowly with a knife. You’ll reduce the risk of oil overflow onto your countertop. Mess averted. You’re welcome.

If you are like me, you enjoy the classic Jif (or whatever brand you grew up with), too. I say “Go for it!” The only stipulation…please do not buy reduced fat peanut butter! The truth? The healthy oil (fat) that is removed from reduced fat peanut butter is replaced with sugar. Not the best substitute if you ask me!

My Top 10 Ways to Enjoy Peanut Butter

(1) Stirred into or dolloped on top of oatmeal

(2) Eaten from a spoon

(3) Smeared onto 100% whole wheat bread for a PB&J sandwich

(4) Spooned over flank steak or chicken as a spicy Asian-style sauce

(5) Spread onto a Kashi waffle with sliced bananas, apples, or berries

(6) As a dip with an apple or sliced bananas

(7) In a smoothie

(8) Sandwiched between graham crackers and dipped into a glass of milk

(9) Spooned onto a small piece of dark chocolate

(10) Savored as a birthday treat (I made for my neighbor) in this chocolate cake with peanut butter icing

There you have it…a cake to celebrate National Peanut Butter Day AND National Chocolate Cake Day!

What are your favorite ways to enjoy peanut butter? Or is there another “Food Holiday” you like to celebrate?

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23Jan / 2013

Meet Mize Family (Part Two)

Lucy

Lucy is a 2-year-old (we think) rescue dog. We think she is mainly yellow lab, but we are pretty sure there is some other breed in her mix as well. Lucy showed up with 3 of her puppies at Bret’s Aunt Sheila’s house outside of Oxford, Mississippi last year in bad shape. Sheila worked hard to have the puppies and their mom spayed/neutered, vaccinated, and well fed. Each puppy found a good home in early 2012, but Lucy still did not have a home.

CharlieLucyPlayDate

As much energy as Charlie has, Bret and I felt like he needed a playmate and friend to keep him company while we were gone to work or away from home. Charlie needed a “brother” or “sister” to help us wear him out, but we knew we had no time to train a new puppy. When Sheila mentioned Lucy needing a home, we jumped at the opportunity to have a “play date” at our house to see how the two would get along. The “play date” went perfectly. Charlie and Lucy were instant friends!

Lucy wanted to be right next to me as I worked from home last week.

So…here we are. Lucy has been part of our family since late November. We chose her name in an attempt to continue our “Charlie Brown” theme…plus, we just liked the name “Lucy!” She is such a sweet, happy, gentle dog. Just look at her, and her tail will always wag. She plays hard with Charlie, howls in her sleep, jumps up and down (wiggling in mid-air with her webbed toes spread wide) when we get home from work, and inhales her food. She also loves to chase shadows and laser pointers, and she just discovered the reflection of our knives onto the ceiling when we eat dinner each night…so goofy!

Buddies

Although Lucy is unfortunately battling some very expensive skin issues for which she is all drugged up and eating $100 dog food, we are officially attached and so glad to have her as part of our family!

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20Jan / 2013

My Food Philosophy

What are your New Year’s resolutions? A new year is a great time to set goals, but are your goals realistic? How are you going to reach your goal? Many resolve to lose weight and get “healthier” year after year. Around this time of year, you’ll see and hear diet commercials galore. Maybe you have chosen to follow one of these new diets as your New Year’s resolution.

Dear Diet,

If you have followed a diet before, maybe you held on for a day, a month, or longer…but eventually, I would bet your diet ended. It was not a sustainable lifestyle change. What I’m trying to say is…DIETS DON’T WORK!
The good news: Small changes (over time) do! So…let me share a bit about my food philosophy. It’s not a diet…it’s a lifestyle.

When I Eat

We are born with hunger and fullness (aka satiety) cues. Due to a variety of reasons, these natural cues signaling when we should start eating and when we should stop sometimes get ignored. With hunger, our stomachs may growl. Our head may hurt. We may feel dizzy, nauseated, or be unable to concentrate. If you’re like me, you sometimes become “hangry” or irritable when you are hungry! Signs of hunger and fullness vary based on how hungry or full you are. Once you begin eating, it is important to gauge your fullness level periodically during a meal. You may even want to pause or take a break from eating for a moment to assess your stomach’s level of satisfaction.

Try This: Before you start eating and once you are finished eating (and possibly mid-way through your meal), rate your hunger or fullness on a scale of 1-10. 1=You are so hungry…you feel like you’re going to pass out! 10=”Thanksgiving Day” Fullness. Try to eat when you are at a “3” or “4.” Aim to stop eating at a “6” or “7.”

Apple

Still not sure if you’re truly hungry? Do you think you may want to eat something for another reason such as boredom, anger, loneliness, or a craving? Try “The Apple Test” by asking yourself: “Would I eat an apple?” If the answer is yes, it’s probably safe to say you are hungry.

What I Eat

No food is off-limits for me. As I’ve said before, all food fits on my plate! The key is balance and portion sizes. I always say…”Everything in Moderation!” I make it a priority to eat a balance of fruits, vegetables, whole grains, lean meats, dairy, and healthy fats. I also have a sweet tooth… frozen yogurt and baked goodies are some of my favorite treats! I love to cook, but I especially enjoy baking (with real butter…no substitutes!). By keeping health in mind when choosing which foods I will eat, I am able save room for a few “Extras” or “fun foods” each week.

My husband and I eat most of our meals at home, but we also enjoy going out to eat…probably 2-3 times per week. When I eat out, I choose what sounds good from the menu, and I ask for my foods to be prepared the way I like them (whether this means no mayonnaise on my sandwich, dressing on the side, or no cucumber on my salad, etc.) Have you seen this scene in the movie When Harry Met Sally? Maybe that’s how I am when I order, but I’d rather ask for what I like than be disappointed when my food comes!

How I Eat

low-fat-donut-cartoon

I am not a calorie-counter. Although my career requires knowledge of the nutrient content of certain types of foods and I am aware of how many calories many foods contain, the number of calories in a food does not determine whether I will eat it or not. I don’t think it should for you, either! When choosing foods to eat, I would rather consume quality over quantity…meaning whole or minimally processed foods the majority of the time (Example: a small container of low-fat yogurt rather than larger portion of fat-free/sugar-free/low carb yogurt for the same number of calories). Does this make sense?

I am not a perfect eater. I occasionally eat “fun” foods. I sometimes eat too much or not enough. There may be a day here and there that a vegetable does not touch my lips! I am not always the best at planning meals throughout the week. I simply try to do my best at consuming a balanced diet, and I always keep health in mind.

I choose to eat mindfully whenever possible (more on this later, too!). Psychologist Susan Albers states,

“Mindful eating is not a diet. There are no menus or recipes. It is being more aware of your eating habits, the sensations you experience when you eat, and the thoughts and emotions that you have about food. It is more about how you eat than what you eat.”

As I have entered the working world, eating mindfully has become more difficult, but I try to make it a priority to focus on the food I am eating rather than getting caught up in other distractions.

What Time I Eat

I don’t really have specific times. I choose to eat at whatever time I get hungry (more on how I recommend structuring meals and snacks later).

Well, there are a few exceptions…
(1) Sometimes I don’t have a choice when breakfast, lunch, or dinner is served depending on my schedule or my environment (example: meetings, family vacations, other scheduling issues).
(2) I always recommend eating breakfast within 2 hours of waking…whether you are hungry or not (more on the importance of breakfast to come…).
(3) Maybe I’m not hungry, but I know I will not have an opportunity to eat for quite a while…I will go ahead and eat a snack or small meal when food is available rather than letting myself get to a “1” (or too hungry) later on.

Why I Eat

Food_is_Fuel

Plain and simple…Food is Fuel. Picture your body as a car. A car stops running when it is out of fuel, but extra fuel is useless. It just ends up overflowing from the gas tank. We fill our tank at the gas station, and our car runs and can be productive until it reaches empty. Time to refuel and repeat. The same is true with food (our fuel) and our body (our car).
Of course it helps that food tastes good, too!

In Conclusion…

A lifestyle is a way of living that affects our values and attitudes. In addition to healthy eating, I believe that in order to truly “Live Healthfully Ever After,” we must plan, exercise, and become emotionally and spiritually healthy. Though seemingly not directly related to food, I believe each of these components work together in defining our lifestyle.

I’m looking forward to sharing more detailed information on many of the topics I have mentioned soon. Please send me your questions, too!

Note: Much of my approach to eating and maintaining a healthy lifestyle has come from Intuitive Eating by Evelyn Tribole, MS, RD and Elyse Resch, MS, RD, FADA. I encourage you to check it out for more detailed information.

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17Jan / 2013

Meet Mize Family (Part One)

If you are a pet lover, you know that pets become part of the family. One of the first puppies I had as a child was a Jack Russell Terrier named Lily. It was love at first sight when my family first saw Lily’s cute face! When I grew up, I knew I would have a Jack Russell of my own. Well, I start my introductions with Charlie, our Jack Russell, because my heart has been heavy this week with the loss of my family’s first Jack Russell. At 15 years old, Lily lived a wonderful life that ended on January 15th, 2013.

Switching gears to a happier note…

Charlie Mize

Let me just start by saying…Charlie could have his own blog! He is an endless source of entertainment and activity!

Charlie is 2 years old and has been part of our family since he was about 10 weeks old. After quite a bit of begging (by me) and researching breeders, I convinced Bret that we should get a puppy. At the time, Bret was travelling for work during each week, and I wanted some company with me in Oxford. A few days after New Year’s 2011, Bret and I drove through snow and ice to Arkadelphia, Arkansas to choose our puppy. Charlie looked like an old man in a puppy suit, and I immediately fell in love. He went home with us that night. We haven’t stopped laughing (and wanting to cry, at times) since that night at this little bundle of energy and spunk.

Charlie Puppy

How did Charlie get his name, you ask? Well, while Bret and I were brainstorming name ideas in the car on the way home, Charlie kept nipping at me with his needle-sharp puppy teeth. Bret and I jokingly referred to this video, saying “Charlie bit me! That hurt Charlie!” The name stuck.

Charlie's Obedience Graduation

We began obedience training early. Some of it stuck, some did not. Charlie is a puppy prodigy, but he is also so smart that he can be very manipulative. We jokingly refer to him as our “Jack Russell terrorist.” We’ve found him snooping around on the kitchen table. I’ve walked outside to find him eating dead fish dropped by birds into our back yard. He has jumped through our fence in order to chase geese and their goslings.

Charlie can run 6+ miles with me and still be ready to play when we get home. He definitely keeps me active! He loves barking and biting at the windshield wipers. He also watches TV and growls at other animals that come across the screen (or at Rice Krispies commercials…yep). He can give a mean “High 5,” spin, play dead, and more. He is a toy destroyer and dog bed “de-fluffer.” Despite all of this activity, he loves to be a cuddlebug, especially on the weekends (yes, in our bed…).

Snoopy

When we moved into our new home last May, our neighbor told us another reason why the name Charlie was so perfect…our Charlie had been sleeping on top of his dog house just like Snoopy. Speaking of pets being family members, Charlie and Lucy (more on her to come) are like “our children” for the time being…in fact, Bret and I refer to ourselves as “mommy” and “daddy” when talking to Charlie! There seems to be no end in sight to Charlie’s “puppy stage,” so I’m sure there will be more funny blog stories to come…

Next introduction: Lucy…

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13Jan / 2013

My RD Introduction

What is a Registered Dietitian (RD)?

What Dietitians Do What is an RD?

As seen in the picture above, the role of the Registered Dietitian is significantly different from what one might expect. I’ve had to clarify several times already that I am not the “food police” or a lunch lady, and I did not go to culinary school (although I would love to one day!).

Like many of you, I had no idea what a balanced diet looked like or what an RD did each day prior to my college days. I always wished someone could just look and me and give me a meal plan to follow. I wanted to know exactly what to eat, when to eat, and how much to eat each day in order to manage my weight. If only it were that easy…

Years later, I learned that individuals’ nutrition needs are complex. Each person is unique, and one “diet” does not fit all. Unfortunately for most of us, nutrition was not an in-depth class taught in our schools. Many are searching for truth about nutrition, but media and celebrity promotions of various fad diets unfortunately confuse people even more. Without significant research or education and/or help from a professional, discovering how to truly “live healthfully ever after” can be a challenge.

Introducing the Registered Dietitian…

Registered Dietitians (also known as RDs) guide individuals to healthier lifestyles by customizing goals based on their lifestyles, medical history, likes and dislikes, etc. Registered Dietitians are the nutrition experts. “Whether you want to slim down, lower your cholesterol or simply eat better, a registered dietitian can help you weed through the murky waters of nutrition misinformation and provide sound, easy-to-follow nutrition advice,” says Jennifer McDaniel, MS, RD, spokesperson for the Academy of Nutrition and Dietetics.

Please Know: You may hear people call themselves “Nutritionists.” Although sometimes Registered Dietitians call themselves nutritionists, please remember that Nutritionists do not always equal Registered Dietitians!

A Registered Dietitian completes the following steps in order to become qualified to counsel others regarding nutrition:

(1) Obtains a bachelor’s degree in Dietetics and Nutrition or a similar field (very heavy in science, specifically Chemistry).
(2) Graduates with a master’s degree (Although this step is not required, I graduated with my Masters in Food and Nutrition Services).
(3) Completes an accredited supervised practice by rotating to various sites (related to Community Nutrition, Clinical Nutrition, and Food Service).
(4) Passes the Registration Exam.
(5) Becomes licensed in his or her state.

In addition to tailoring nutrition-related plans and goals for patients or clients, Registered Dietitians can play a huge role in the prevention of chronic disease. They also possess extensive knowledge of food allergies/sensitivities/intolerances, and they know how to work around these restrictions in order to help their clients enjoy a balanced diet. Registered Dietitians are also equipped to help individuals create a plan for weight loss, weight gain, or weight management.

There are many different areas in which a Registered Dietitian can practice, and the field of Dietetics and Nutrition is growing! Opportunities for dietitians include but are not limited to the following:
• Hospitals
• Schools
• Public health clinics
• Nursing homes
• Fitness centers
• Food management
• Food industry
• Universities
• Research
• Private practice

“So those are the options, but what do you do?” Well…

Currently, I am a Clinical Dietitian in a large Memphis-area hospital. I work daily with an interdisciplinary team of doctors, nurses, physical therapists, occupational therapists, speech therapists, social workers, pharmacists, and others to create a comprehensive plan of care for each patient.

My responsibilities include:
-Assessing nutritional requirements for the specific person based on a variety of factors.
-Establishing a nutrition care plan (for oral nutrition, tube feedings, or other routes of nutrition support)
-Providing patient education and training for use at home once a patient is discharged from the hospital
-Designing a nutrition prescription
-Interpreting laboratory data
-Evaluating drug/nutrient interactions and other complications related to nutrition delivery

Yes. This post has been a mouth-full, but I think it is an important way to begin my blog. It is my goal as a Registered Dietitian and blogger to show you what a balanced and healthy lifestyle can look like, so I figured you should know a little bit of background information about what a real RD does before I really start talking…so thanks for reading!

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09Jan / 2013

New Year, New Blog…

New Years Eve 2012
Where should I begin? I have brainstormed for months about blog names, themes, and designs. Now, here I am…and I’m not quite sure where to start.

I have always loved art and design, and I was given an art scholarship to Ole Miss where I ended up receiving the equivalent of a minor in Art. Throughout my art classes, I struggled with deadlines, not because I couldn’t finish a project on time, but because I had trouble getting started. The “Type A” person that I am, I always feared my ideas were not good or creative enough. Those first brush strokes on the canvas or marks on the paper were the most difficult.

As I am beginning to write “Mize Life,” I am realizing that I still struggle with this fear of not being good enough or choosing the perfect words. I am reminding myself that once I finally started on a piece of artwork, the ideas began to flow. Once I began my project, I was able to relax a little and enjoy the process.

I ended up deciding that I wanted art to be a hobby or interest of mine rather than a career, so I changed my major and graduated with a degree in Dietetics and Nutrition (which I wanted to do from the beginning but was afraid of all of the chemistry). I could not be happier with my decision to become a Registered Dietitian.

So…back to the blog…I am proud to say that it’s only January, and I am already beginning my New Year’s resolution to finally start the blog that has been in the back of my mind for so long! A huge part of my life is based around food and nutrition, so get ready for posts about cooking, baking, eating, and everything in between. You can also expect to read about my family (puppies definitely included), friends, faith, fitness…in a nutshell: life in general!

2012 was a busy and exciting year (more on this later…), and I am looking forward to discovering what excitement the upcoming years will hold. In 2013, I can’t wait to learn how to blog! I am also excited about sharing my attempt to “live healthfully ever after” with you…

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Mize Life

Pork over Couscous with Pistachio-Lemon Vinaigrette

Happy National Peanut Butter Day!

Meet Mize Family (Part Two)

My Food Philosophy

Meet Mize Family (Part One)

My RD Introduction

New Year, New Blog…

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Blair Mize, MS, RD, LDN

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