I’ve been reading a lot about the “slow food” and the “real food” movements lately. I find these both really fascinating and the principles are pretty much along the lines of what Dietitians have been saying for years – avoid processed junk!

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This month (August), I have been in print and on the radio, commenting on similar themes. It was exciting to be asked to speak on the radio and it was a great experience.

Here’s what Ive been commenting on this month.

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Its always the best idea to try to have as many colours on your plate, “eat a rainbow” is the catchcry but I have a soft spot for greens. Greens are traditionally the ones we tend to have the most trouble encouraging our families to eat so using lovely recipes like this green vegetable risotto is a nice way to get those greens in! This recipe includes celery, broccoli, sugar snap peas, courgette and parsley, a great variety of green favourites.

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I love being a Dietitian. Really I do. I can honestly say I’ve never regretted my career choice or hankered for another in the whole time I’ve been practising. Sure, there have been some good days and bad but I’d always stick to my choice to be a Dietitian.
But is it all a bed of roses? (Pull your socks up if you are thinking of the chocolates now, tut tut). Not always, there are some frustrations that Dietitians encounter most days as in any profession. If I had to list the great things about being a Dietitian, it would be a pretty long list. There are only a few bugbears about living as a Dietitian , thank goodness, and I thought I’d note them down.

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Sitting here on a cold and rainy day and thinking of comfort foods? Feel like a pudding? Its always a good idea to include fruit in your puddings. That way you can at least ensure your treat is also packed with a few good vitamins. Charlottes can be served hot or cold. Individual portion sizes, using individual ramekins, are good for portion control if you are watching your weight.

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