Savory Salmon Cakes

A big thing that has been happening in our house is trying to get Pat to eat more fiber on a regular basis.  As a dietitian I thought this would be fun, as a dietitian who lives with her patient….well it’s been work.  A labor of love if you will.

Habits are hard to break and for the last 7 years Pat has been following a low fiber diet because he thought it was something he HAD to do.  As we have found out in the last year- that is not the case, so now we actively work on getting more fiber in his diet.  And while oatmeal and whole grains are helping I have been working pretty diligently incorporate all types of fiber into his diet – which means increasing his intake of whole grains, and also vegetables.


As anyone who has tried to make lifestyle changes knows- CHANGE IS HARD.

While he has his favorite foods, I have been working away to sneak fiber into our main entrees and into recipes, and do it with real food as opposed to using supplements.  This recipe started off originally as something I made relatively “paleo” for us prior to our pro-fiber revolution, as I didn’t use bread to bind the cakes- I used sweet potato- which is an option in this case as well.

Also, please note you DO NOT have to use salmon fillets, you can totally use canned salmon, or even tuna for this recipe as well.  It just so happened that as I was working on this recipe our Kroger had a HUGE (YUUUUGE) sale on salmon, so it was super budget friendly to actually buy a crap load of fillets!!!

Savory Salmon Cakes

  • Servings: 12
  • Difficulty: easy
  • Print


2 lbs Salmon fillets

2 diced red bell peppers

4 slices toasted Ezekiel bread

2 eggs

1 Finely diced jalapeño (optional) or sriracha


  • Toast your slices of Ezekiel bread (you can use gluten free bread or no bread at all if that is your preference)- sweet potato works well too if you prefer the grain free route
  • Once your bread is toasted, throw it into a food processor and pulse it until you have your bread crumbs- at this point I suggest adding salt, pepper, garlic, and Old Bay, pour into a bowl and set aside
  • Preheat your oven to 375
  • Clean your bell peppers, and seed and dice finely- set aside
  • Toss your salmon into a food processor and pulse until you have small little chunks of salmon, remove and place into a large mixing bowl (feel free to skip this if you use canned salmon)
  • Add your bell peppers, and two eggs into salmon and add bread crumbs until everything starts to thicken and you’re able to easily form your cakes (you can do this w/o bread- just add one egg or some mashed sweet potato!!!)
  • I used a #8 portion scoop – that means I am getting consistent 4 oz portions

So a few things about this recipe:

1) You can make this recipe grain/gluten free- you can either toast 4 pieces of gluten free bread, and follow the same steps outlined above, OR

2) You can microwave a sweet potato and use the sweet potato as a binder with the egg to get your desired consistency

The above recipe yielded 12, 4 oz cakes, each “cake” was 158 kcal, 8 g of fat, 8 g carb, 2 g fiber, 15 g protein, and a good source of Vitamin C!!!

In terms of nutrition value there would be very little change in the macros if you swapped out tuna for salmon or used canned versus fresh.  Both salmon and tuna are going to be amazing sources of protein, but they will also be filled with those super helpful heart healthy fats!

We ended up pairing these with some quinoa and steamed vegetables to really amp up the fiber!

This recipe is also perfect for meal prep, because you can easily double up the recipe and make a ton of these for the week.  You can also freeze any leftovers for up to 3 months and thaw any extras in the refrigerator when you want them!!!

Gazelle Girl: Race Recap

So CLEARLY I am way behind on recapping races I’ve done (about 5 months behind).

I’m also out of chronological order (my OCD told me I had to mention that), because technically I did the Gazelle Girl Half the week before Nashville.  When I signed up for this race it was purely to do it as a training run, and enjoy a race that had great word of mouth.

This was to be a dress rehearsal, my race plan for Nashville was to run a 2:05 first half (well that didn’t happen) but I did that during this race, and I felt really good at the end.  Because my goal was to run very consistently throughout the entire race, I ENJOYED this race SO MUCH!

The best part was I had great company!!!  My friend Whitney came up from Chicago so we made like a little reunion out of it, and stayed at an AirBnB with my friend Anne, which allowed us to be very close to the start line, and packet pickup the night before.

Packet pickup was well organized, we saw a few more familiar faces at packet pickup as I had another friend who was a pacer for the race.  I love a well organized packet pickup, I also love it when race directors pick smart spaces, and what I mean by that, is if you’re anticipating thousands of people, and you rent out a tiny ballroom packet pickup is zero fun when you’re shoulder to shoulder with strangers.

Additionally the day of was very well organized, the bathrooms were a bit congested, but we got there kind of close, and well, what do you expect.  The course is pretty fast, and mostly flat, it what I would call a modified out and back, a hybrid of a loop and an out and back.  My point here, is that you don’t end up seeing a lot of the same stuff twice.

Post race party: it was solid, but it was pretty crowded, the layout wasn’t open considering the amount of people there, we got our wine/cider/beer, and hung out for a minute or two, but then ultimately migrated down the street for a gigantic cinnamon roll (and breakfast).

Swag: The medals were pretty, the shirts were a nike dri-fit t-shirt (so they were pretty nooooice).

In short, I highly recommend this race, I would do absolutely do it again.  Plus it’s at the end of April, so in Michigan it’s pretty prime weather to run a pr (but again it’s Michigan, so the weather will either be perfect or frigid).



Rock N Roll Nashville: Race Recap

As many of you know I unsuccessfully ran a marathon in Nashville in April. This post is not about my lack of success but rather the race itself.

First of all, you can expect a pretty solid experience from any event in the Rock N Roll race series, some of the races can be pricey, but I have found that 1) if you sign up early enough you can decrease costs (and typically use/find coupon codes), 2) the price is still worth it. 

Well it’s worth it if you enjoy big races with a ton of spectators and people around you. If you’re more a fan of local small races… well these are usually bigger. 

In a lot of the larger cities (Chicago, Nashville, etc you will find a lot of the entry is going towards permits for road closures, etc.

Also, these event are well organized and usually have apps you, family, and friends can use to a) get more info about locations/events b) runner tracker/tracking c) check results, and d) get Event Updates

Now, living in the Mid West I’ve never really needed to rely on the Event Alert System where color/colored flags are used it indicate the general safety of an event. Again living and running in Chicago and Michigan, it’s always been green, maybe yellow in August. 

Never red, never talk of an event being cancelled. However, as I rolled into Nashville with Pat and the in-laws, I was getting inundated with emails reminding me of the hot forecast, to hydrate, and run smart. Over the next 24-36 hours these emails evolved from that to encouraging participants to drop down to the half. 

Even at the expo, I was able to easily move up my start corral to start earlier and beat the heat. This was a huge bonus in my opinion, as some of you know changing a start corral can be darn near impossible for some races. 

Speaking of the expo, it was typical of a race that size, it was very large, there were a ton of booths. I had Pat and my in-laws with me, and they were totally blown away.  I’ve been to my fair share of expos and I have to say this was really nice- there were a ton of people, but there was also a ton of space. 

Again at the expo there were plenty of people reminding you that you could drop down to the half, or any shorter distance, and providing points for the marathon runners on how they could get finish earlier if they needed to.

So my one and only “complaint” was the gear check on race day, and the general traffic jam of humans it caused trying to get to the start line. Gear check consisted of moving trucks as we started downtown on Broadway, but finished at Nissan Stadium. Depending on the direction you came from you had to pass the start, drop your gear, then back track back to your corral entrance.
This is where things got tricky. 

There were so many people, and there was just bottleneck after bottleneck.

Fortunately I reunited with my friend Lizzy and we were able to commiserate together, and ultimately find our friends. 
The race itself (despite the heat) was awesome. The crowd support was fantastic, my favorite was the 12 South Neighborhood – where people where brunching and boozing as we went by. In addition to the crowd support was the immense number of police officers and first responders on the course. 

It was a hot day, and the race directors and city of Nashville were prepared. In addition to this there were added misting, and sponge stations, to at least attempt to get cooled off. 

Unfortunately these officers and first responders had to move into action quite a bit, as I saw far too many people pass out. But countless volunteers and first responders were jumping to action.

The course itself is a bit hilly- especially as you run away from the start line (so away from the river) as you return it’s more downhill, and as you approached the stadium you had one last hill.

In terms of swag: if you finished the marathon (and bless your heart if you did) you received a water resistant Finishers’ Jakcet, everyone got a Brooks tech T, and the medals were pretty awesome too (they light up)!!

The post race finishers area was very spread out, which was nice, the beer tent was very large, and there were options for food in the form of various food truck vendors. 

In closing, this was a great race, I don’t feel it’s fair to say a race is bad or not fun because of the weather. The city of Nashville and the race directors brought their A-game to ensure a safe and fun course. In fact kudos to whoever came up with where the marathon and half split- it was ideal at least for me, because by that point I was a) able to make up my mind that 13.1 was all I was up for and  b) I was able to position Pat and the in-laws nearby to let them know I’d be dipping out early. 
My only advice would be, maybe not make this a “goal race” and plan to make a fun weekend out of the race as opposed to running a specific time- especially if you live in a cooler climate!! 

And also, in case you didn’t know, there’s A LOT to do in Nashville. So I’d recommend this race as well as a trip to the city. 

Nashville (Half) Marathon Recap: Adjusting Expectations & Changing Plans

It’s taken me over a month to start writing this post, and > 3 months to complete it.  I trained for the Rock N Roll Marathon in Nashville.  

I did not run this marathon.

I just needed to say that.  I am frustrated by this fact, but not upset, nor do I regret my choice to run the half that day.

Let’s back up for a minute.  I knew when I signed up for this race back in December of 2016 a race in Nashville, at the end of April the weather could be really hot, so basically the opposite of what I would be training in from January-April.

So I tried to keep my expectations level.  

That was hard because it was a mild winter, and I had a really awesome training cycle to get ready for Nashville.  As race day approached the forecast said it would be hotter and more humid with each passing day.  I started mentally preparing for a slower marathon time.  A week out from race day the forecast was calling for temps in the high 70’s and 80’s and a lot of humidity.  I started to think about “plan b”, what it would be and what it would mean.

I finally decided to go to Nashville with an open mind, and setting out to take a crack at the full.  This was not made easier by the race organizers sending emails constantly about the forecast and high temps, and encouraging runners to drop down to the half.

I have never been more fit for a marathon, so I kept telling myself it would be ok (side bar- heat doesn’t care how fit you are).  

This is what makes marathons a bitch: there are so many variables, and sometimes what you bring to the table just isn’t enough.

On race day it was already 75 and humid at the start line, and I had a film of sweat on me just from standing in the corral.  By the time I saw Pat and my in-laws at mile 2 my shirt was saturated.  I made it to the 10k before I saw 1-2 runners go down (yes, pass it out on the road), that was around the time I was thinking that my adjusted marathon pace (a full minute slower than my goal pace, and practice pace had been) still felt “too hard”. 

 Around the 15k (9.3 miles) we were in unobstructed sun, I had seen a few more people go down, and I was really battling how smart it was to turn and finish a half, or to go on. I finally decided to turn, thankfully Pat and his parents were right by the area to turn for the half, so I was able to signal them that I was tapping out.

The last 2-3 miles to the finish were hard, both mentally and physically.  Mentally because I was no longer running the race I trained for or planned to.  Physically because that’s how damn hot it was.  Around mile 12.5 my friend Kathryn and I witness a girl go down right in front of us.  She went down HARD, two other runners tried to pick her up and get her back running but that was even more unsafe.  The two of us somehow had some brain cells left to yell at the two runners to move her into the shade (there was a band stage nearby) while I waved at a passing course marshal (on a bike) who was able to get a police officer and other first responders over to this woman.

After that, I didn’t question my choice to turn (of course until later that night after I was comfortable and hydrated), it was one of the scariest things I’ve seen in all of the races I have done.

I ultimately opted not to do a spring full, after Nashville my heart just wasn’t into it anymore, and other Plan B races just didn’t fit into my schedule. 

I will do a separate post about this marathon/race in general as I would recommend it- but with very very flexible expectations of performance!!

Running marathons is very humbling because it teaches you about yourself and in a weird way about life. Sometimes you really do bring your very best to the table: in your career, in your running, in your weight loss endeavors, heck- even in relationships. 

At the end of the day there are only so many variables we can control, and what I think is most important is the act of dusting off and taking a crack at your next goal.

Now looking back I see this as a fun trip, where I made a smart racing decision. Additionally it put me in really great shape for summer training which, for the first time ever hasn’t been awful. 

The Bitch is Back: A Guide to Spotting Bullshit

Hi friends.

I’m back, I think? I hope.  The past few months have been filled with some major “adulting” leaving me little time to really get my snarky thoughts into text.

An issue I have been struggling with for some time; and have been pretty transparent about on this blog is the use of personal experience on social media to give (unqualified) individuals a voice of expertise.

It really pisses me off.  It pisses me off as much as people using their personal experience to make money off of people who can’t see through their bullshit.

Quite frankly it has taken a lot of the enjoyment away from blogging and connecting with friends on social media I once used to have. Continuing to be frank- I find that a majority of the time I spend on social media I feel a conflicting pull to comment on inaccuracies I see (but that would potentially start an argument- and really I feel arguing via social media is very 2007), or just “letting it go”, but also silently being irritated by it.


So, in the light of being the solution oriented gal I strive to be, I’ve started thinking about some strategies to help other individuals that maybe do not realize the inaccuracies or over sensationalized garbage they are being exposed to.

But first a quick(ish) side story. What many people do not know, is that my first job as a dietitian was a part time consultant gig. I consulted for one of the largest fast food companies in the world and my job at the end of the day was examining data that had to do with anything that could directly or indirectly associate with fast food. My job was examine articles, and look at study designs and see essentially how strong the study design was.  You guys, I have spent a lot of time reading research articles.

What more of you may know is that when I did my Masters Degree (#humblebrag) I was required to do a Master’s thesis which trained me very well in understanding study designs and what was/was not statistically significant- or how to glean that from a study I was reading at the VERY least.


That being said I have spent a large part of my career reading articles and studies – and while that sounds super riveting- it’s been very helpful in being able to decipher bullshit.

It has also made me really damn skeptical. Anytime a big nutrition related highlight hits the news I get asked a lot of questions about it- questions I do not mind fielding. That being said anytime there is a really sensational news headline a la “red meat linked to cancer” I find it helpful to go back to the study that is usually being very loosely reported on and look for a few things, but first it’s always helpful to go back to the original study, and use this nifty little pyramid to see where it falls on the Hierarchy of Evidence:


Photo cred:

A few other helpful things to look for are:

  1. How large was the study or sample (n) size?
    • You will see me joke that personal experience has a “n=1” sample size (that means it’s just their personal experience).  Sure experience is important but it’s unrealistic to expect that your set of personal circumstances will perfectly align with everyone else’s
  2. And in that sample- how diverse was the sample? Think age, sex, ethnicity.
  3. How long was the study conducted for?
    • This is valuable because it shows potential for long term outcomes
  4. Is this the first study like it? Or is this one study from a larger body of similar or dissimilar studies?
  5. What was the inclusion/exclusion criteria if there was any?
    • This is for human trials, how were participants selected and not included
  6. Were the results statistically significant?
    • If applicable this will be in the results and discussion sections of a study/article.  Statistical significance is importance because what it indicates is the study were redone the outcome would remain the same.
  7. What were the strengths and/or limitations of the study?
  8. If applicable what was the “dose” of the study topic (sugar, red meat, and how much was given in the study)
    • This is important because if a study is done, and the dose used is an exorbitant amount (i.e. eating 15 oz of red meat per day will produce x result)- it’s important to ask would the average person actually be eating that much?  Also, is the amount used in the study comparable to current dietary guidelines?

The fact that most people do not discern an Op Ed piece from an actual study is a large part of our misinformation problem.  The other issue I feel is that individuals do not discern or value professional experience over that of someone’s personal experience.

We live in a culture where we value testimony of strangers and their experience more than that of actual experts in these respective fields.  The other mistake is that we don’t question 1) what we’re being told and 2) the quality, or how valid the information is we are being told.

A good example is Vani Hari, or as she is better known: “Food Babe”. She has no professional training or experience in biology, chemistry, nutrition, physiology, or any other science related field.  In fact this applies to any celebrity who has leveraged their fame into making money off of unproven crap people try because it is directly or indirectly endorsed by a celeb (i.e. G. Paltrow and Goop, and J. Alba and Honest Co).

An example of this is both Food Babe and Gwyneth Paltrow (via Goop) are big supporters of raw milk.  Food Babe even goes as far to say “raw dairy products are “alive”” (while also suggesting that consumption of raw milk should only be “organic raw milk”).  And no, I’m not linking to any of their pages.  Feel free to do your own googling.

Of course raw dairy is “alive” as it has not been pasteurized, raw dairy can be teaming with bateria like: E Coli, Salmonella, Campylobacter, and/or Listeria; parasites such as giardia, and viruses like norovirus.  All of which at the very least can cause stomach cramps, diarrhea, nausea, and vomiting, and in the most severe cases cause acute kidney failure, paralysis and a few other less than ideal health issues (i.e. death).  By the way this is according to the CDC .  Also, this does extend to products like yogurt, and cheese that are made from raw milk, and no it does not depend on if it is organic or not, nor the animal the milk came from.

I gave this example because this praise for raw milk may seem really innocuous, but I hope I have at least pointed out how consuming raw milk/raw milk products can pose some potential risks to you and your family.  This isn’t about being trendy, this is a safety issue.



Infographic from CDC

These platforms are very different than that of accounts like Food Babe, Farm Babe, and (my favorite) Build Up Dietitians pages.  Who support their strong, and sometimes polarizing viewpoints with evidence. In fact on Goop, Honest Co, and Food Babe you will have plenty of opportunities to buy their products, services, or have no shortage of external links to similar pages selling similar products/services.  Goodness, I am sure there is no conflict of interest there.

Ok.  I’m done, because I’m not here to tell you who to follow.  My goal of this post is be a better bullshit spotter when you’re skimming your various social media platforms.

Also, it is TOTALLY ok to be skeptic, in fact I encourage it!  Seasoned pro’s are going to be able to support what they are sharing with appropriate evidence to support their points.


Real Talk about the Unicorn Frappucino 

Spoiler alert: it’s not coffee

Hey friends I’m back.  Back and full of sass.  (If you’re an Eminem fan please know his song “Without Me” is playing in my head as I type). 

It seems everyone feels some type of way about Starbucks right now, people are either: a) so in love with their unicorn frappucino or, b) people are pissed and want Starbucks to burn in a glittery unicorn flame.

Apparently people are legitimately yelling at baristas when stores have run out of the ingredients to make the drink.  So that’s cool.  

In case you’re unfamiliar, this Unicorn drink I am referring to is available for a limited time, and is a blended frappucino that includes milk, “creme frappucino syrup”, mango syrup, and has a really cool color!  Apparently it tastes sweet, and sour, and changes colors, and overall seems like a drink like equivalent of a unicorn.  

But you guys, it’s not coffee.  

I’m not Food Babe over here.  I’m not going to chastise you for drinking this, unless you’re my patient and asking my advice on it.  What I am going to point out some hypocrisy and maybe a general lack of education about what we drink.  

One prevalent issue I see across the board with most people is that generally people are unaware of how much they drink with regard to calories. Let’s be REALLY clear, this beverage has a meals worth of calories in it and soooooooo much sugar.  

That being said why not take a little gander at some items already on the menu at Starbucks, and for my Michiganders I’ve included some Biggby items as well.  

Ok, this is the Grande Unicorn Frappucino, with all of the “fixin’s” like whole milk and whipped cream

Please note that the carb and sugar content has changed very little, but the calories have decreased so significantly because of the substantial change in total fat from the switch from whole milk + whipped cream to skim milk + no whip.

Let’s shift gears, and look at some regular menu items:

So this is the original frappucino in a Grande size. Only 50 fewer calories than the modified Unicorn Frap, but very similar with regard to total carb grams and sugar.

And because I am feeling extra sassy, here is everyones’ beloved Pumpkin Spice Latte (Grande, with 2% milk and whip):

For my Michigan folks, this will hurt:

What you see before you is Biggby’s Grande Caramel Marvel. For those who don’t live in Michigan, this is a Michigan chain and this is one of their most popular beverages. This is with 2% milk and whipped cream. 

This actually has coffee in it…

Here is the non-fat, no whip version:

Ok, so personally I drink black coffee, sometimes I add whole/almond/coconut milk, but not always. That is my personal preference, and it took me many years to take my coffee this way. That being said, I know not everyone loves coffee as much as they love the caffeine that results from the coffee.

The whole point of this post is to encourage people to be more aware of what you’re drinking and also to quash this hypocrisy. A Unicorn Frapp is not going to give a child ADD, nor is a Pumpkin Spice Latte.

Would I recommend having one of these daily? Or even weekly?


But everyone needs to calm their shit down. Also, it’s not nice to be rude to baristas- they are the givers of caffeinated joy. 

Quantity and frequency make this drink, and drinks like it an issue. 

If you have had one everyday it’s been available- don’t be surprised if your scale reflects that as 250-500 kcals are enough to create a calorie deficit/surplus. Which is why in most cases when people are trying to lose weight reducing and eliminating beverages like these, sodas, and juices lead to relatively quick moss just making that change alone.

That being said if you have one Unicorn drink once a year, it’s really not that big of a deal in the grand scheme of things. 

And if you’re in the boat currently or after reading this where you’re trying to decrease your added sugar intake both Starbucks and Biggby have fantastic interactive websites that let you adjust different variables of your drink to see how that impacts calories & macronutrients. Also, being someone who doesn’t enjoy sweet drinks I have found both establishments are VERY good about making their signature drinks with half and less than half of the normal amount of sweeteners they use- if you’re looking for a way to slowly cut down (which can be helpful as opposed to trying to just to straight black coffee). 

National Dietitian Day

Coincidentally, this year National Dietitian Day fell on the same day as International Womens’ Day. Which is cool, and also semi-ironic in my opinion as last time I checked Dietetics is still a predominately female field (shout out to my fellow dude RD’s).

Days like today make me reflect on how I got here, as in, in this current spot in life and career.

I was blessed to be raised in a home where I had two parents that consistently told me that if I worked really hard I could do whatever I wanted in life. I call that a blessing because I know not everyone is even that fortunate to be given that unconditional love and support. 

That being said looking back 11 years ago, I was a senior in high school (did I really just admit that?!), I had been accepted to Michigan State, and probably had no idea there was a profession of “dietitian”.

In fact I was planning to go to school to be a Veterinarian, if you know me well this isn’t a stretch, I love, and I am obsessed with animals. When I realized you essentially had to go to school almost as long/equally as long as a medical doctor I was swayed into considering my career options.

This led me to a semester full of electives where I encountered another blessing in disguise: a professor who disliked teaching (and preferred research), who taught my Intro to Nutrition course. Her dislike for undergrad students ensured we had a lot of guest speakers and I ended up being fascinated by the many avenues the profession could take. I still remember the day and lecture that made me decide to change my major. The speaker was a lactation consultant and just ridiculously knowledgeable, but also do down to earth and how she talked about to nutrition with us, and ultimately made the point that one size doesn’t fit all. In the months to follow there were more speakers like her, and I made my trip to MSU’s nutrition office to look into changing my major, that was in Spring 2007, and I haven’t looked back since.  

This also led me to spending the next 3 years convincing my parents and family that a dietitian is a real profession and Dietetic is in fact a real major. 

As I’ve said on here before, to become a Registered Dietitian, you have to complete/get a Bachelors Degree in Dietetics/Nutrition in a CDR approved program.  Our classes are comprised from biochemistry, organic chemistry, statistics, advanced nutrition & metabolism, to everything from food labs, and food service management.  By the time you’re a Junior in a Dietetics program, it is time to seriously consider what you’re going to do in terms of getting an Internship.  A degree in Dietetics is the first step to becoming a Registered Dietitian, after that you need to complete an internship which are your hours of supervised practice.  So towards the mid to end of your junior year, it helps to have an idea of which internships/programs will best fit you, because wherever you match at, you will be spending the next 9-24 months there.  

Again, here I was lucky, I matched into my first choice (that part maybe wasn’t luck, because I worked REALLY hard) what was luck was I met a few of my very best friends in this internship, which really helped in terms of me surviving as this internship was not only my first time living far away from home (MSU was about a 20-30 minute drive from my parents) but it was also the most stressful 15 months of my life.  

Since finishing my internship in 2011, I have been so lucky to make so many friends in this field called dietetics, and have spent pretty much all of my time working in the area of weight management and diabetes management.  Again if you would have asked me what an insulin pump was in 2007 I would not have been able to even describe one, nor would I have even been able to begin explaining how a pancreas works, or how to help someone lose weight.  

Not just that, but I have friends who work in the ICU and NICU who spend their days figuring out how to feed adults and babies who cannot eat.  I have friends and colleagues who manage hospital and long term care facility kitchens, and they are responsible for ordering food for 100’s of people, but planning and changing menus for the same people.  

I once read somewhere that a career in Dietetics is one of the worst Return on Investments as a career choice.  And that really sucked to read.  A majority of RDs I know absolutely love being an RD, and health educator/promoter.  I do know of a few who later pursued nursing, medical, and PA school.  What I think we all have in common at the end of the day is that we are able to give people an improved quality of life, and nutrition status, and that is something that is so awesome. 

 Dietitians are nourishers, health promoters, and food lovers. We are foodies, and combatters of fads. We stand with science, and sometimes this makes what we say unpopular. We are critical thinkers, and in many cases do more work than what we are recognized for doing. We can go into ridiculous boring detail in explaining how your body utilizing different macronutrients, and why you should eat your vegetables.

So, in short, Dietitians are badasses. 

Even though March 8 is National Dietitian Day, all of March is National Nutrition Month.  So, high five those favorite RD’s of yours for the rest of the month.