I’ve missed you. Have you missed me? I know I have been gone far too long from you. I’ve been gone far too long from my kitchen too!
Three weeks ago I officially started my clinical rotation at a medium-large sized hospital. The hospital is about 45 mins from where we live, so there is more travel involved than the brief 4 mile trip to school in previous semesters. At the hospital I am at, I work essentially as a dietitian under an actual dietitian. Lately I have been seeing many patients with many different diagnoses. Each day it is amazing to me how many of their current diagnoses are so closely related to diet–yet how little the dietitian can be involved in their health care. I’m not one for politics, drama, or arguments but something different needs to be done in our country. We need to put more of a focus on preventative medicine. I don’t know how and I don’t know the answers as to how to fix it, I’m just saying we need to be more proactive.
Better yet, we as individuals need to start taking care of ourselves more. Don’t wait for a diagnosis of diabetes, hearth failure, kidney failure, etc. to start making a change. Start now. Because I can assure you that the diets required to manage these diseases, which many don’t even follow anyway, are way more difficult (and annoying) than making a change right now. Do you want to have to count every carbohydrates that enters your mount to control your blood sugar for diabetes? Do you want to monitor to the milligram your sodium intake? What about counting your intake of potassium, sodium, and phosphorous? No thank you.
Let’s start preventing these things now. Whether you are in your 20s or your 80s, what you do today can make a huge difference in your life tomorrow. So together let’s start incorporating more fruits and vegetables, whole grains, lean meats, legumes, healthy fats, and low-fat dairy into our lives. Set goals for exercise. If you haven’t exercised in a long time, start now, even if it is just a 30 minute walk around the neighborhood.
We can’t just wait for the government to come rushing in to save our health care–it might be a long time coming! Their are many things we can do starting today to make ourselves healthier. Let’s do it together.
What can I help you with? What types of recipes are you looking for? Any nutrition topics of interest? Leave me a comment below!
Okay…I was on my soapbox a little longer than I planned on. Anyways, needless to say, I have been pretty busy yet again this semester. On top of my regular work week at the hospital, I am taking 3 night classes. With that, my husband’s rotation is second shift this time around. This leaves us only seeing each other on the weekends essentially. When I go to bed Sunday night, I don’t even see my husband in real light until Friday night because of my early mornings and his late nights. But I know it all will be worth it in the end.
With the start of this new semester, instead of cooking dinners together, we decided to make a larger effort to cook Saturday morning breakfast together. This way we can sit down and enjoy a meal together. I give you…Crescent Breakfast Skillet.
Crescent Breakfast Skillet
Recipe Slightly Adapted from: Virtually Homemade
- 1 package reduced-fat crescent dough
- 1 tablespoon canola oil
- 1 tablespoon butter
- 4 cups frozen hash brown potatoes
- 1/2 medium yellow onion, diced
- 1/4 teaspoon ground black pepper
- 6 slices bacon, cooked and roughly chopped
- 2 cups shredded reduced-fat cheddar cheese
- 1/4 cup chopped green onion
- 2 tablespoons chopped, fresh cilantro
- 1 medium tomato, seeded and diced
- 1 small avocado, diced
Preheat your oven to 375 degrees. Lightly grease at 10-inch cast iron skillet. Roll out the crescent dough and divide into two rectangles. Gently press the seems together. Lay on opposites sides of the skillet, covering almost all of the bottom surface and up the sides of the skillet. Bake for 10 minutes until crust is golden brown.
*Tip: If the tips of the crust become golden brown very quickly, consider placing pieces of aluminum foil around the dough prior to putting the skillet back in in a few steps.*
Heat the oil and butter on a griddle or skillet on medium high. Add the potatoes and onion. Spread out evenly and cook for approximately 10 minutes until golden brown. Flip the potatoes and cook the opposite side until golden brown, approximately 5 minutes. Season with ground pepper.
Pour half of the potato mixture into the bottom of the crescent dough crust. Sprinkle with 1 cup cheese and half of the bacon. Layer the remaining potatoes, cheese, and bacon. Bake for 10-15 minutes, until the cheese is melted.
Remove from the oven and top with green onion, cilantro, tomato, and avocado. Enjoy!!
*Note: We discussed the addition of eggs to this skillet. But you know me and eggs–no thank you! But eggs certainly would go well with this dish. If you try it out, leave a comment for others looking to do the same!*