Bitchin’ Dietitian Gets a Family-Friendly Facelift

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Photo by Gratisography on Pexels.com

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

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

One Pot Quinoa Black Bean Bowl

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Inspired by my passion for one-dish meals and Mind Over Munch‘s One-Pot Taco Quinoa, I present to you an easy Bitchin’ one pot of power. I subtracted ingredients from Mind Over Munch’s version that I didn’t have on hand and the result is a kids-pulling-on-my-legs-and-blood-sugars-are-dropping super simple One Pot Quinoa Black Bean Bowl. It got 6 out of 6 flavor stars at my house, and 6 out of 6 clean-up stars for the kid who was on dish duty that night!

One Pot Quinoa Black Bean Bowl
Serves 6

1 Tbsp olive oil
2 garlic cloves, minced
1 small onion, chopped
1 red (or other color) bell pepper, chopped
1 green (or other color) bell pepper, chopped
1 1/2 cups dry quinoa
3 cups water
2 (15-oz) cans of black beans, drained and rinsed
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1 ripe avocado, cut into chunks or slices, for topping
1/2 bunch cilantro, chopped, for topping

In a medium pot over medium heat, sauté onions, garlic and bell peppers in olive oil. Add remaining ingredients, bring to a boil, and then reduce heat to simmer and cover to cook through, about 20 minutes.

Serve with avocado and cilantro.

Nutrition info for 1/6th recipe (about 1 heaping cup): 395 calories, 10 g fat, 2 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat, 62 g carbohydrates, 16 g fiber, 3 g sugar, 17 g protein, 6% calcium, 34% iron.

Share in the comments below your favorite one-dish meals. We need more! 🙂