There is MUFFIN better than a MONDAY. Or that is what we tell ourselves to get through the day. Nothin’ is worse than having a case of the MONDAYSSSS. In other exciting news, I recently got upgraded from a sad Dietetic Intern to now a WORKING GIRL (insert dancing girl emoji). I currently like to consider myself the brunette version of Melanie Griffith from ‘WORKING GIRL’, minus the awesome 80’s fashion and hair styles.
Towards the end of my Dietetic Internship, I was offered a position as a Registered Dietitian/Clinic Supervisor II for Northeast Valley Health Corporation – Woman, Infant, and Children. It was a job offer I never expected. I had created this mindset that after the Internship I would focus solely on creating my own nutrition business along side being in the gym working with clients. But as I have learned in the past year that our direction in life can change. As I worked every Saturday for WIC, I had days where I felt I made a difference through my exceptional motivational-interviewing skills, to inspire a person to eat more fruits and vegetables or be more active. Then I had the days where I walked out and asked myself did I even help one soul?!?!?! From having those days of up and down I had decided AGAINST ever continuing my work with WIC. Wellll, as I mentioned earlier, that the path we are in life can change direction. The only constant thing in life is change, right?!?!?! A question, I asked myself and others was, “If you were offered a full-time job before you finished an Internship, should you accept it?” Everyone I asked replied with an astounding, “YES!” Seemed like a no-brainer, right?!?! HA, AS IF. I believe that God has asked of me to live a purpose-driven life to help others achieve healthy lifestyle through making better nutrition choices and to be more active. But does that mean accepting a position at WIC?!?! During interviews, ya know the portion at the end where they go, “Do you have any questions for us?” Welll….At my last Consortium, the Dietetic Internship Director for Children’s Hospital Los Angeles (CHLA), gave us some insightful advice when interviewing. She mentioned that the employer already knows our skills and attributes from our resume and our overall goals. But what is overlooked is asking the employer what they can do for us, for our goals, and if it would be a budding relationship. So at the end of the interview that is what I did. I asked, “You know my passion/goal is to teach others about nutrition, make better food choices along with being physical activity, can WIC provide me an avenue for me to live out my purpose-driven life?”
And the rest is history. Granted, the job position is conditional on me taking the Registered Dietitian exam which I am currently studying for during my lunch breaks. When we cross that hump, you shall expect another blog post. But as the Featured Image displays – HEALTH HAPPENS HERE – and HERE is where I hope to make a difference. I may not create a global change, but if I can spark a light in a Mom or in a child to create a new healthy habit then I am one step closer to my goal in life.
As TESS, said in the 80’s inspiring movie WORKING GIRL, “You want to be taken seriously, you need serious hair.” Unfortunately, I don’t have serious hair, but I have got a SERIOUSLY AWESOME Paleo Banana Chocolate Chip Muffin recipe – that I hope to dazzle my new co-workers with. These Chocolate Chip Banan Muffins are grain-free, gluten-free, and dairy-free, with the only sugar from the bananas and dark chocolate chips. Basically, these MUFFINS were once cupcakes that just got SMART. Plus, there ain’t MUFFIN better than MONDAYSSSS. And when you ever have overripe bananas, the logical thing to do is make Banana anything and add chocolate. DUH.
Ingredients: Makes 12 Muffins
1/4 cup Almond Flour
1/4 cup Coconut Flour
1 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
2 bananas (I weighed them out and came to 150g/each)
3 eggs, whisked
1/4 cup coconut oil, melted
2 tsp. pure vanilla extract
1/2 cup (74 grams) Enjoy Life Dark Chocolate Chips
- Set oven to 375º either grease or cupcake line muffin tray.
- Mix all ingredients in a medium bowl.
- Add chocolate chips and mix in.
- Using an ice-cream scoop, fill in each cupcake liner.
- Bake 10-12 minutes or until lightly brown.
- Let cool on wire tray.
- ENJOY you STUD MUFFIN, you.
Nutrition per MUFFIN: 130 cal | 3g Protein | 10 g Fat | 11g Carbohydrates |
2 g Fiber | 5 g Sugars
Nutrition Facts Label: (click link to print label)