New Year Wisdom Wednesday

This week marks another year around the sun for me. While most of you were celebrating New Year's in January, I always celebrate MY new year on my day of birth. For many of you, the start of 2017 may seem like a lifetime ago. Did you make resolutions? I have never been quiet on my views of resolutions, they are complete bullshit. What I believe in is setting intentions and to truly intend to make them happen. This year is the most intentions I have ever set. I am going to work on eliminating all the excess in my life that does not bring me joy or increase time, my most precious currency. I am going work on embracing my life:  the good, the bad and the ugly, all of it and all of me. I am going to elevate others by compliments, hand written notes, praise and acts of gratitude. I am going to give myself the gift of experiences through doing things out of my comfort zone, travel and other adventurous activities I have wanted to do outside of my everyday life. I am going to live this trip around the sun with complete intention. 

Ditch the resolutions (which I am guessing are long forgotten) and set your intentions, there is always time. 

Weekly Conversation

My conversation today is with Courtney Slater, RD, LD, CDE

Courtney has a strong personal connection to nutrition because of her own personal experiences and struggles with diabetes and celiac disease.  She initially started her career path in education and teaching because she loved working with kids and along the way she realized she wanted to educate others as a registered dietitian. She is now meshing her 2 passions, kids and diabetes education. Her dietitian journey so far is very inspiring and she openly shares her insight on living and help others, especially children, with these diseases.

Click here to enjoy my conversation with Courtney

Week in Review

This past week was a week of work and more work, ending with a little visit from my closest and dearest friend Carlena. Whenever we are together, it is full of laughs and more laughs. I think we are the only ones that find us funny, which I love. We spent the afternoon catching up on life, having a few cocktails and then spent the evening dancing away. Always an adventure with this lovely. 

I have been grateful to have the last few weekend filled with friends and family to celebrate my New Years since I will be working on my 4th intention with having an experience on my day of birth. There is no other gift more important than time with friends and family and the joy of every experience with them. 

Workout Playlist of the Week

Alright 41, bring it on! 

 Listen to Happy New Year to Me! Playlist of the Week by Anne Elizabeth on Apple Music

What I Love Right Now

I adore breakfast right now. If I could eat breakfast for all meals of the day, I probably would. Which is funny because when I was younger, I really wanted nothing to do with breakfast unless it was pop tarts or cereal. As I got older, my dad would make breakfast/brunch on Sunday mornings and I think I have kind of caught the bug. 

I had this vision the other night of this dish which involved prosciutto, hash browns, eggs, chives and a homemade white and creamy béchamel sauce. For the love of breakfast, I gave it a whirl!

I browned up 2 cups of Simply Potatoes hash browns in 2 tablespoons of butter. While those were getting toasty and happy, I whisked the following together:  7 eggs, 1/2 cup Fairlife skim milk, 6 slices of La Quercia prosciutto, diced and 3 tablespoons of diced fresh chives with a pinch of salt and pepper. I heated my non-stick skillet to medium and placed the eggs mixture in, scrambling until done. For my béchamel sauce, I melted 2 tablespoons of butter in a saucepan over medium heat and once melted, I stirred in 2 tablespoons of whole wheat flour. After about 2 minutes, the mixture starts to bubble (but watch it so it doesn't brown). I then added 1 1/4 cups of Fairlife skim milk and I continuously stirred until the sauce thickens and comes to a boil. Once it begins to boil, drop the heat to a simmer and add 1/2 teaspoon of white pepper and salt to taste. I then added 1/2 cup of 2% Sargento Shredded Sharp Cheddar and cook for an additional 2 minutes. Make sure to give it a taste and add salt if needed. By then, the potatoes are perfect, the eggs are scrambled and I was ready to plate. 

Place the 1/4 of the hash browns on the plate, top with a 1/4 of the egg scramble. Top the egg mixture with 1/4 cup of the béchamel sauce and sprinkle a few more chives on top. We had sides of fresh berries, cherry tomatoes and slices of avocado. Serves 4 people, heartily! 

Here's to another trip around the sun, full of complete joy, much love, endless adventure and time with who and what means the most to me in this world (and a slice of mom's homemade chocolate cake). 

Happy New Year!

~AE

Wisdom Wednesday

This week, take time to be grateful. Take time to look at all the great things happening in your life, without wanting, without needing, without looking into the future. Look at what is happening RIGHT NOW. Never let the things you desire make you forget what you have in the present. At any moment, it could all be gone. When you are in love with your life and are grateful for all it gives you, you have everything you could possibly need. 

I am so very grateful...for everyone and everything in my life. 

Weekly Conversation

I am grateful this week for my conversation with Food Scientist (and also the wonderful editor of my book), Susan Bingaman. 

From time to time, I want to have conversations with guests who are not registered dietitians, but have a deep connection to food, nutrition and wellness. Susan is one of those fascinating guests whose lifelong passion has been the science of food. As a little girl, Susan always found herself in the kitchen with her family cooking and this passion lives on in her today. My conversation with her is about being a food scientist, working in a test kitchen and the importance of recipe development. It is a great listen for anyone who has an interest in the dedication to creating recipes with love and that taste great. 

And in the spirit of one of Susan's favorite quotes from Ina Garten:  "If someone can do something better, let them." Please enjoy my conversation with Susan. 

Week in Review 

This past week, I am grateful for the opportunity to experience something new and attend an evening with Henry Rollins. What I know about Henry was that he was a hard core front man for a band in the 90s and he had a cameo in Sons of Anarchy. I had no idea he is a writer, journalist, comedian radio host, has his own publishing company and tours with his spoken word in intimate speaking engagements. I was encouraged by a friend to go to his show at Hoyt Sherman in Des Moines because of his motivational and entertaining way he speaks to a crowd. I was floored because I had this idea of who he was in my mind and left knowing a completely different side of this human. He is very intelligent, well traveled and extremely motivating. I am encouraged to be extraordinary and never stop learning. If you have the opportunity, catch him on tour or check out his website for all the amazing things he does. 

I am also grateful for Arron Smith, president of the Iowa State University Student Dietetic Association, who at their meeting this past month, hosted a fun interactive quiz for the students and used my book as a prize!  Emily Lensing was the winner of the book for her essay answer on the difference in a Dietitian and a Nutritionist. Proud of Emily and all the other RD's to be at Iowa State for being a part of their student organization!

Workout Playlist of the Week

In continuing with my theme this week, I am sharing my grateful and thankful playlist.  I am so grateful I can exercise everyday.  Make sure to get your "Thanksgiving" treat at the end of the playlist!  Listen to Thankful Workout Playlist of the Week by Anne Elizabeth on Apple Music. 

 What I Love Right Now

During these short days of fall/winter (looking forward to the longer days of January), I am very grateful for a warm, caffeine tinted latte to get me through the afternoon. Around 3 pm is when I notice my need for a little pick-me-up. Latte's can be expensive and I do not have a latte budget, but I have figured out an easy way to make my own.  Make a pot of your favorite coffee. Pour 1/4 cup of low-fat milk, my favorite is Fair Life milk for extra protein, into a mason jar. Secure the lid and shake the milk for about 30 seconds. Then take the lid off the jar and microwave the foamy milk for about 45 seconds. Pour 1 cup of hot coffee into the warm milk. 

I love the latte plain but if you would like to mix it up, try this new gourmet spice blend from McCormick: Cinnamon, Nutmeg and Chia Seed seasoning. It is the perfect topper and mix in to your homemade, cozy latte. It is a great way to add a little more nutrition to your beverage and is great with oatmeal, yogurt and pancakes. The perfect spice for this time of year. 

So very grateful...

~AE