better for you donuts*

Looks like a donut.. Tastes like a donut. Kind of. These donuts are baked rather than fried and are made with white whole wheat flour (I used half white whole what am half AP flour). When I made these I baked the donuts one night and glazed them the next. I'm not usually a fan of "wanna be healthy" treats- because doesn't that defeat the whole point of something being a treat? Anyway.
The next morning after the glaze set, they really weren't bad. Not amazing, not terrible. So I take back what I said on Instagram. And since the picture of these pretties got quite a reaction on Facebook, I suppose I will pass along the recipe. ;)

* I'm not claiming donuts should ever be classified as a health food, so don't misquote me.

food rules

I recently checked out "Food Rules" by Michael Pollan at the library. This edition was illustrated by Maira Kalman. With pictures, the book is 207 pages and is a quick read that can be finished in an evening.

Considering my background in nutrition, it was probably about time I got my hand on this book. Michael Pollan is not a Registered Dietitian or even a self-declared "nutritionist" and what he argues in this book is that it doesn't take expertise to know what or how to eat. This edition has 83 "rules" on what to eat and how to eat and it basically boils down to "Eat food. Not too much. Mostly plants." I didn't  learn anything new from reading this book, but more so found myself emphatically agreeing with these principles.  Principles that seem so basic but have become foreign in an American diet comprised mostly of "edible foodlike substances" that don't deserve to be called food.

I do disagree with some of his commentary, making me wary of recommending this to already wayward and misinformed patients. He says to avoid foods that say "low fat" or "nonfat"- and I would have to disagree when it comes to dairy. Generally speaking, I would probably recommend low fat and/or nonfat dairy products to my patients. There are exceptions to this (such as children under 2 years), but considering the majority of the population is overweight or obese, I would not go as far to say whole fat milk is better for you. I know full-fat dairy and dairy in general is somewhat "controversial" these days with what seems to be contradicting data on saturated fat. However, the consensus remains that saturated fat should be limited. But I digress... 

Another of his rules is "If it came from a plant, eat it; if it was made in a plant, don't." This may be interpreted as overly dogmatic and unattainable. I get the point that he's trying to make, but I think this could easily be misunderstood and taken too far. This "rule" may overcomplicate what he is aiming to simplify. Basically, limit those "edible foodlike substances". The way I like to think of it is that "real food grows" - whether it comes from an animal or plant. 

Overall, I enjoyed this book and the humor interwoven into and its cheeky illustrations.  


delicious + nutritious

Happy March 3 y'all! Hope you've had a restful weekend and Monday is treating you well.
My weekend at work went pretty smoothly, and I'm becoming more competent (and confident) at my job each day.
As I alluded to in my previous post, March is National Nutrition Month! It's a time to focus on healthful eating and celebrate nutrition. I love this year's theme, Enjoy the Taste of Eating Right.
This is an awesome theme because I feel a lot of people have the misbelief that "eating right" is bland and boring (think: grilled chicken, steamed broccoli, and brown rice). People are more likely to choose taste over nutrition- and it makes total sense because you're more likely to eat something that you enjoy. The theme says "it's possible to combine flavor and health", that food can be delicious and nutritious at the same time- you don't have to choose between the two.
So many Registered Dietitian Nutritionist (RDN) bloggers do a great job at spreading this message throughout this year, and it's something that I've wanted to be a part of for awhile. It's something I feel strongly and care deeply about. As I continue forward with Nostalgia & Daydreams, not only this month but into the future, I plan on incorporating more health and wellness into my writing and content.


high five for friday

I have today and Monday off (yay) since I'll be working this weekend (boo).  I usually work every other weekend, but decided to work two weekends in a row (what was I thinking?). Either way, I'm thankful for the day off today. (:

Here's a snapshot of 5 things from my week:

1. Iced coffee on Fridays is kind of a 'thing' at our house. Living in Florida it's basically always iced coffee weather, mostly. 

2. This.  
So glad awareness is being raised for this terrible disease.

3. Our "lanai" (aka patio) is taking shape! Kyle built me this vertical planter, which we hope will serve two purposes: to create privacy and to serve as a vegetable garden. I've planted some kale, lettuce, and peas as early season crops and plan on planting tomatoes, peppers, and herbs later on in the season. 

4. We're growing a lime! You may have to look pretty closely, but there's a baby lime in that picture!

5. I've been setting goals and getting re-focused for March. I love the feeling of newness and new opportunity each month. And in other news, March is National Nutrition Month! It's kind of a big deal for my profession, being a dietitian and all. 

Happy last day of February and happy weekend! 


kitchen details

I love the classic look of the butcher block, painted cupboards, and apron sink in this picture (via). It sums up all the elements I like in a kitchen and it's the perfect mix of modern and traditional, clean and eclectic.
I'm digging the current trend of open shelving, but I'm not sure how practical it would be. I think a mixture of open shelving and "closed" cabinets would be a good compromise; there are some things that I wouldn't necessarily want to display and that way there is still the option to hide away clutter.