This morning Sophie is keeping me warm though she’s unsure why I’m typing versus playing with her – sounds like first world dog problems to me. It may be a standard Monday for you but for me it’s a little different. August of 2013 I started my dietetic internship with my Master’s coursework. August 14, 2014 my classmates and I started our internship which is required to become a registered dietitian. This past Friday I completed by first rotation at a local hospital – 11 weeks of inpatient work which included supplements, diet education and nutrition support. This week I embark on a rotation focused on employee and student wellness. I’m lucky enough to work with a friend on this rotation and we will be discussing the research and benefits of a vegetarian diet – complete with a cooking class!
I have joked that I could write a book about my experiences thus far about the questions I am asked, about the types of ‘healthy’ diets people follow. Would you like to know more about my internship experiences or some of the most frequent questions dietitians are asked?
A few weeks ago I told you about my newest library find and our dinner challenge. As of today we have completed 22 days of our experiment and we have tried 21 new recipes with another great one on tap for this evening. Of those we have stashed away 10 recipes sure to be in our family rotation for years to come – and that’s really the point. Add more easy go-to recipes to the family tool box so that when the question of ‘What’s for dinner?’ comes around you have a handful of options. I have also used this challenge to test out a few vegetarian recipes for our upcoming cooking class, multitasking anyone?
Creamy Tomato Pasta
- ½ pound whole wheat pasta
- 3 cups spinach
- 1 cup marinara
- ¼ cup mascarpone cheese
- ¼ cup milk
- ½ cup grated parmesan cheese
- Cook pasta to al dente according to package instructions and drain.
- Spray the pan with nonstick spray and add in the spinach, cooking 2-3 minutes until the leaves just start to wilt. Add tomato sauce to the pan and stir to combine.
- Add mascarpone and pasta back to pan and stir to combine. As the mascarpone starts to melt add in half of the milk and parmesan, continuing to stir so it forms a cohesive sauce. Add more milk if you want the sauce thinner. Season with salt pepper and chile flakes to taste.
- Serve pasta with the remaining parmesan on top.