Daphne is growing like a little weed! She keeps us busy and entertained all hours of the day.
She is a great sleeper and loves to eat, just like her mama :)
She is our greatest adventure yet.
We are proud and excited to announce the arrival of our daughter, Daphne Guyn True.
August 21st, 2019 at 10:17 AM
6 lbs. 15 oz.
It is an honor to be recognized by the University of Kentucky Department of Dietetics and Human Nutrition through the UK DHN Alumni Spotlight series. Thank you for the nomination, I am truly grateful for the continued support of faculty and former classmates.
I am lucky to have found an explorer in my husband. We share the joy of traveling, and the memories we make will last a lifetime. Here is a clip he managed to snag during our "Hawk Walk" in central Ireland.
These are 8 month old Harris Hawks. They are trained to return to this glove for food, so getting a video was especially tricky. Holding the camera up too high would cue them to land right on top, but wouldn't you know this guy was still able to catch us both landing hawks in one short clip. This is Chewy and Jabba from the School of Falconry at Ashford Castle - Cong, Ireland.
We had a lovely night at Ryan's Hotel in the nearby city of Cong. The inn had a bar with a lively crowd of locals, and the breakfast the following morning was incredible. The hospitality is unbeatable in Cong, Ireland! We met a great many friendly folks all over the country.
One of my favorite resources, Food & Nutrition Magazine, recently kicked-off a new Test Kitchen program, inviting their readers to a cook-off for the opportunity to be featured in the magazine and win great prizes.
I obviously had to enter.
The featured recipe was Tri-Lamb's Simple Moroccan-Spiced Lamb. It really was simple -- with a few tweaks to suit my own tastes, as requested! The recipe also pushed my boundaries, as I learned how to make couscous to pair with the dish. Roasted brussels sprouts are always a hit at our house, and were a great way to add vibrant color.
Check out my slideshow of pictures for the full cooking experience.
Once people find out that I am a Registered Dietitian Nutritionist, the first question they usually ask is in some way related to my diet. People want to know what I eat, or for me to tell them what they should eat.
If you are reading this, you might be hoping for me to clue you in on which foods are "healthy." First, food is not "healthy," but it can be "nutritious." Nutritious foods result in healthy people. See below...
If you are here seeking specific foods to eat that are nutritious, there is a simple algorithm that may help.
Ok, that last one was sort of a tongue twister, but I stand by it. Point in case, nutritious foods are those that are NOT HEAVILY PROCESSED. There is a lot of legislation used to define "processed food," and we could get into a lengthy philosophical debate on the subject. However, if you can answer "Yes" to any of the three questions above when deliberating whether or not to eat a food, then I would be willing to wager it is a nutritious food choice. The simple definition of "processed" is as follows:
The difficulty with choosing to eat food based on the algorithm is that it usually needs to be processed (i.e. cooked) before you can eat it. For me, nutritious eating starts with cooking. When you cook your own food, you know the exact series of mechanical and chemical operations employed to change or preserve it. When we have control over how our food is processed, we have better control over our health.
My own mantra for nutritious eating...
"everything in moderation."
For all intents and purposes, the goal of this blog entry is not to serve as a diet regimen, prescription, or weight loss program. The goal of this blog is to simply share the foods my family eats, and to encourage readers to take control of what they eat by cooking.
A collection of stories that make up a lifetime.
For all intents and purposes, the goal of this blog is not to serve as a diet regimen, prescription, or weight loss program.