This month’s Nutrition Blogger Spotlight features Rachel, who blogs at Delicious Balance. Read on to learn more about her!
Hi everyone! Today, I have a special blog post for you featuring a fellow dietitian/nutritionist blogger, Rachel Norman of Delicious Balance. This is the first Nutrition Blogger Spotlight I’ve done on the blog, but I plan to feature more amazing bloggers in the future!
Fun fact: Rachel and I were in the same graduating class at Miami University during our dietetics undergrad program and just reconnected almost 7 years later via the blog world (thanks to the Recipe Redux!)
Rachel recently traveled to France and has written several awe-inspiring recaps of her culinary adventures in Provence. She also has so many wonderful recipes on her blog so be sure to spend some time over there after you read more about her below. A few of my faves are the Chocolate Covered Strawberry Baked Oatmeal, Spicy Quinoa Soup, and Vegan Snickerdoodles. I mean, seriously. Just look at this chocolate-y oatmeal goodness!
What inspired you to start your food blog?
During the day, I work as a registered dietitian at an outpatient cancer center. While I love working with my patients and helping them maximize their nutrition during their treatment, I realized that I needed a fun and creative outlet. I love all things about food…eating it, making it, shopping for it, eating it, looking at it, talking about it, eating it, sharing it, and eating it. It didn’t take more than some friends saying, “you should start a food blog” to jump on board. Here I am now 🙂
What is your philosophy on healthy eating?
I am all about balance, hence the blog name Delicious Balance. My view of balance, however, has transformed from the time that I started my blog. If you browse through my blog, you will notice that there was a gradual transition to plant-based recipes. Once I really started listening to what my body actually wants, I realized that it thrives on a plant-based diet. I truly enjoy eating a plant-based diet. If I really wanted a cheese pizza, a bowl of ice cream, or sushi, I’d dig in and go for it but those are not things that I crave. I still believe in finding a balance, but my balance is now found in mostly veggie-heavy plant-based dishes with some indulgent treats thrown in the mix. It is important for everyone to listen to what their body wants, but I don’t think extra veggies ever hurt anyone 😉 I think Michael Pollan said it best, “Eat food, mostly plants, not too much”.
What are your tips for eating well during the busy work week?
Preparation, preparation, preparation. When I have a lot of time on the weekends, I like to prep as much as I can for the week ahead…make a big batch of oatmeal for the week, prep any ingredients I can for meals I plan to make, and pre-package snacks for work. Since life doesn’t always allow for a lot of spare time on the weekends, a well-stocked pantry helps. I make sure I have essentials on hand for a healthy week such as fruit and veggies to snack on, spinach, peanut butter, healthy snacks like the recipe below, a whole grain such as brown rice or quinoa, and an easy protein such as beans or lentils. I also like to double or triple some freezer-friendly recipes that I make for busier weekends.
How do you take your coffee?
Black!
What items do you always keep stocked in your refrigerator?
Spinach, peanut butter, hemp hearts and/or flaxseed, carrots, apples, almond milk, Ezekiel bread.
What ingredient is too expensive to keep stocked regularly but you splurge on occasionally?
Really good balsamic vinegar. Oh my goodness it’s so good!
What’s your most-used kitchen appliance?
Definitely my Vitamix. It gets used at least once a day. Second would have to be my food processor.
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Rachel was kind enough to create a recipe to share here on the blog—I know I’ll be trying these Homemade Chocolate “Larabars” very soon!
Homemade Chocolate Larabars
Ingredients
- ¼ cup raw almonds
- ½ cup walnut halves
- 6 Medjool dates pitted
- 2 tablespoons dark chocolate chips
- 1 ½ tablespoons cocoa powder
- Pinch of salt
Instructions
- 1. Place almonds, walnut halves, dates, and chocolate chips in a food processor. Pulse until mixture is uniform and beginning to come together. Add cocoa powder and salt. Pulse to combine.
- 2. Transfer mixture to a loaf pan lined with plastic wrap. Press mixture firmly and evenly into pan. Cover in plastic wrap and place in freezer for 30-60 minutes until firm. Slice into 6 even pieces. Store in an airtight container in the refrigerator or freezer.
Keep up with Rachel and Delicious Balance on Instagram and Twitter. Thanks to Rachel for allowing me to feature her here on The Nutrition Adventure! Hope you all have a wonderful week 🙂