Bitchin’ Dietitian Gets a Family-Friendly Facelift

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Hello friends, family and fabulous followers!

So I thought this might happen… My kids are now 4, 8, 10, and 12 and they can’t tell their friends (or their friends’ parents, or even whisper to their friends’ dogs) the name of my blog. I’ve heard them try… “My mom has a blog and it’s witchin’ dietitan with a B… you know THE B WORD… DOT COM.” Oops.

This was a non-ish pre-marriage, pre-kids and pre-PTA. But, while I’m attached and will always keep (and be) BitchinDietitian.com, it’s time for a facelift, a refresh, and a family-friendly front that my kids can actually talk about. Plus, now that I have 12+ years of parenting, family meal planning, picky kid thwarting and meal hacks under my belt (if I could only count the number of lunches I’ve packed! and the ones I’ve thrown out too, boo.), I’m ready to share my learnings, my tricks and why it is all delicious and laughable.

So, look forward to lots of electrifying newness ahead… Delish recipe booklets, Healthy-ish meal plans for the whole family, a chance to do one-on-one counseling with me, and the Healthy-ish Podcast (say whaat?!?). FOR. REAL! Stay tuned, subscribe, and leave notes in the comments below so I can make your Delish dreams come true!

In broccoli,

Jen

When You Only Have 6 Minutes to Make Dinner

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Been there, right? Dinner should’ve been on the table 30 minutes ago. Kids are asking for snacks because, well, dinner should be over by now, and you’re basically starving them (or at least they’re acting like it). You’re fine because you’re snacking on carrots and hummus, listening to a podcast and trying to decide on which new amazing dinner you want to make. Maybe it’s that veggie pot pie bake thing or a new roasted veggie and tofu sheet pan dinner. Oh the kids will just LOVE both of those (you obviously have short-term memory loss because the peanut noodles you made last night were a complete bomb and everyone begged for Cheerios instead).

But shoot, if you don’t get dinner on the table in less than 6 minutes, they’ll be going to bed late and taking time away from your precious ME time that must start at 9:00 sharp. SO. You need to switch gears, figure out something fast. It’s an emergency. Dinner 911.

Chez Reilly–the Healthy-ish Headquarters–where all meals are dietitian-approved while at the same time sometimes include Wonderbread (have you seen the Whole Grain White? I mean it’s calcium-fortified and has fiber…), we have 3 Emergency Dinners. Not only are they fast to make, but they’re fast to clean up. And the ONLY reason we don’t make these on a 3-day rotation is the fear that they’ll one day become tiresome and then what the heck will you serve when you walk in from lacrosse practice at 7:45 and literally have ZERO options. Presenting, in order of most loved to even more loved….

  • NACHOS. Boom. FIVE STARS. This is like a 3-minute one. Chips go on a plate (in our house 2 of those plates of chips get weighed so we can count carbs). Next goes shredded cheese of choice (we love thin strips of Chao brand, but just use what you’ve got). Next up is either a handful of black beans (rinsed) out of a can, or a hunk of refried beans tossed on top. Now you warm the plate in the microwave for 1 minute or in a 350-degree oven for 5 minutes (bonus with the oven option that you can fit several plates in at once… just don’t forget to let them cool before dropping them on the table). Top with salsa or chopped tomatoes, guacamole (obviously store-bought if we’re in Emergency Dinner territory) or chopped avocado and a dash of salt. Repeat for remaining plates in the microwave, or put them all in the oven at once after building the chips-cheese-bean nacho miracle mass, then topping with salsa and avocado once they’re out. You’re welcome.
  • QUESADILLAS, CHERRY TOMATOES, APPLE SLICES. Finger food, people. Finger food. All you need is tortillas, cheese or hummus, cherry tomatoes or another finger-food veggie like those mini peppers, baby carrots, or snap peas, and apple slices or another easy fruit like blueberries, grapes, or cantaloupe cubes. You don’t even need individual plates for this dinner. Just land a pile of quesadilla wedges, a bowl of veggies, and another bowl of fruit in the middle of the table and let them go at it. In fact, I’ve found that if you have picky eaters, this “survival of the fittest” dinner service style is the best thing to get your child to eat. Or cry and scream. But hopefully not that.
  • VEGGIE BURGER, FROZEN VEGGIES, CHIPS. You probably have veggie burgers in the freezer or maybe even those “chick” patties. If you’re like me during one of my supermom phases, you have homemade, well-labeled with cutesy penmanship bean and rice burgers that you mass produced on a Sunday afternoon. These can be heated in the microwave or in a skillet and served as is. No need for a bun, but add condiments for dipping. For the veggie, just boil frozen green beans, mixed veggies, carrots, or peas and then drain and toss with salt and some butter-like deliciousness (we like Smart Balance). Then make it fun with a side of chips, pretzels, or crackers. It feels like you’re cheating, but this is a well-balanced, fast, and very kid-friendly combination of foodstuffs.

Have anything to add to this list of Emergency Meals? Share in the Comments below!

xo – Jen

Annie’s Banana Chocolate Chip Mini Muffins: Low-Carb, High-Love

Hi Bakers! Team Reilly has been koo-koo lately to say the least. Our youngest child Annie (age 2 3/4) was diagnosed with type 1 diabetes in February, joining the ranks with our son Jake. Just like Jake, she was diagnosed at home when I got worried about the fact that she peed her pants twice in a row and was developing a yeast rash in her diaper area (she still wears a diaper at night). Her fingerprick blood sugar after eating a bowl of dried cranberries was 418. Luckily, her A1C was 7.8% and according to our doc, we caught the diabetes earlier than any other patient (Yay? Not necessarily a claim to fame that I was striving for!). And since she had only trace ketones, we put her to sleep and headed to the hospital the next day. Once we saw Annie’s high blood sugar, Jake (age 7 now) immediately took Annie to “Diabetes Camp” in the basement and secretly whispered to me that he’s glad he’s no longer the only kid in the family with type 1. On the bright side, these 2 kids will have each other for the long haul and that gives us amazing comfort.

While I dreaded the possibility of another type 1 diagnosis in our family, Annie has been unphased and was immediately put on a Dexcom continuous glucose monitor and the Omnipod insulin pump making our lives incredibly easier and making it so that she basically doesn’t even know she has diabetes. In fact, check out my blog on type 1 diabetes on KrisCarr.com – it was written before Annie’s diagnosis, but talks about the tricks and tips that have helped us with Jake’s diabetes management. And apparently the universe congratulated us in February for our mad skills in managing diabetes! Yikes.

So! Inspired by Annie and her minuscule needs for insulin right now, I created these mini muffins that she (and we!) could snack on all day long without needing insulin. They are full of healthy ingredients, taste amazing, are gluten-free, and go down really easily. I hope you enjoy them as much as we do!

Annie’s Banana Chocolate Chip Mini Muffins
Makes 30

2 bananas, mashed (can be fresh or thawed frozen)
1/3 cup Smart Balance or Earth Balance margarine, melted
1/4 cup almond butter
2 Tbsp ground flax seed meal
1/3 cup unsweetened non-dairy milk
1 cup almond flour
1/3 cup Swerve sweetener (Erythritol, found cheapest at Vitacost)
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 tsp apple cider vinegar
1/3 cup Lily’s mini chocolate chips (Stevia-sweetened, but regular dark choc chips work too)

Mix all ingredients together except chocolate chips. Once mixed, stir in the chips and pour into lightly sprayed mini muffin tins 2/3 of the way, or regular muffin tins half way.

Bake at 350 degrees for 20 minutes. Let cool before removing from tins (if you can!).

Per muffin: 70 calories, 6 g fat, 0 mg cholesterol, 5 g carbs, 2.4 g fiber (2.6 g net carbs), 1 g sugar, 2 g protein. 

Now I want to hear from you! Post your favorite low-carb snacks and recipes — Annie and her blood sugars will thank you!

xo, Jen