Month: July 2018

Gluten-Free College Dorm Tips

Gluten-Free College Dorm Tips

Living on campus with Celiac disease can be tough, especially when meal-plans and cafeterias have questionable offerings. College can sound like an anxiety-ridden mess for those of us who are gluten-free (or have any dietary needs really).
The Solution? My Gluten-Free College Dorm Tips.

I’m a Member of The Gluten-Free Global Group

I’m a Member of The Gluten-Free Global Group

I have an exciting news to share with you guys today! This post is a little different from all of my others because it is all about my membership with the Gluten-Free Global Group. The Gluten-Free Global Group is hosted by the Gluten Free Globalicious 

Gluten-Free College Snack Hacks

Gluten-Free College Snack Hacks

Gluten-Free College Snack Hacks - Tayler Silfverduk - Going to college and need some snack ideas? #snackhacks #glutenfree #celiac #celiacdisease #collegehacks #glutenfreecollege #glutenfreeuniversity #travelsnacks #snackhack #snackideas #snackinspo

College can be a tough world being gluten-free. Every corner is a chance for cross-contamination, vending machines aren’t well-stocked with gluten-free options which leaves you with little choices.

What do you do when you need to power-up and recharge, but can’t access safe and healthy food for your body?

I have got you covered!

These are my top gluten-free college snack hacks that I know will help get you through your upcoming semesters.


Gluten-Free College Snack Hacks


TO MAKE
Room Temperature Friendly:

Energy Bites perfect for snacking on the go. A few bites will have you feeling full until your next meal.

Cookies say what now? Yes, Cookies! If made with healthier snacking in mind, these make for a great option to bring along. Especially if you had a hankering for something sweet.

Almond Butter Cookies this recipe is gluten-free. Even though these are fast and easy to make, if I am preparing these as a snack for the week, I usually make a big batch so that all I have to do is grab and go (or even just stuff a few into my lunch box for the week). These Almond Butter Cookies are a good option because they contain complex carbohydrates and healthy fats to help keep you feeling full for longer.

Trail Mix – Nuts + Dried Fruit + whatever else you want to throw in there = a filling and nourishing snack for when you‘re on the go!


Needs to be Kept Chilled:

Cheese Cubes + Grapes
It’s classy, it’s delicious, and it’s simple. What more can you ask for?

Hummus + Vegetable Sticks
I am a sucker for hummus! It is the best thing ever created. Pack in your vegetables and plant-based proteins by enjoy this snack!

Mini Fruit Skewers
S
lide fresh fruit onto a toothpick or skewer and enjoy when you’re ready for a fresh snack!

4 Ingredient Fudge
S
uper easy and simple dessert that will keep you full and satisfy your sweet tooth!

Parfaits
Yogurt + Granola + Fresh Fruit? Need I say more?


TO BUY
Fresh Fruit

They make for a great healthy snack when you’re on the go. They usually travel well and can withstand warmer temperatures.
Examples might be whole apples, oranges, and bananas.
Nutrition Note: Pairing fresh fruit with a cheese stick or a nut butter packet can help you stay full for longer.

Larabars

With simple and naturally gluten-free ingredients, you can feel safe buying and packing these as healthier snacks to take with you on the go. My favorite flavor is the Cinnamon Roll (maybe it’s because real gluten-free cinnamon rolls are so hard to track down).

RXBARs

If you aren’t sensitive to egg whites, these bars are great protein bar to add into your snacking habits. With a simple and naturally gluten-free ingredient list much like larabars, RxBars are a great option.

Jerky

Are you just not a bar fan? Or maybe you want some more savory options to bring along with you? Try out some Gluten-Free Grass-Fed Jerky or any other gluten-free jerky (I know KRAVE Jerky has some safe flavors as well) (as always be sure to check the ingredient list!)

Apple Sauce Pouches

You know what I am talking about, those squeezable applesauce packets that are tailored to children but are actually suitable and delicious for any age.

Munk Packs

I just recently found out about this brand and I am in LOVE! They have gluten-free quinoa oatmeal squeezes that are amazing. Get some healthy whole grains and fruit in with one squeezable pouch! (This brand also has some awesome Gluten Free Protein Cookies available too).


Affiliate Disclosure: This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link.

My Top Gluten-Free College Commuter Essentials

My Top Gluten-Free College Commuter Essentials

Handling commuting to college while being gluten-free like a boss with my top Gluten-Free College Commuter Essentials. Struggle no longer with Celiac disease and long-days away from home because my Gluten-Free College Commuter Essentials have got you covered!

Honey Lime Dressed Citrus Salad

Honey Lime Dressed Citrus Salad

Fruit Base:
1 lime
2 navel oranges
2 blood oranges

For the Dressing:
2 tbsp lime juice
2 tsp honey
3-6 mint leaves

Becoming a Dietetic Technician – A Reflection on the Process

Becoming a Dietetic Technician – A Reflection on the Process

This post is going to be a little bit different from my other posts. I like to discuss science, food, recipes, and nutrition facts but today I thought I’d talk about why I am qualified to talk about those things.

I am a Dietetic Technician, and my path to becoming a dietetic technician involved a lot of work.

The work I put into my certification and credentialing is why I am qualified to educate people on food and nutrition topics.

So how did I get here?

My Path to becoming a Dietetic Technician


Becoming a Dietetic Technician - A Reflection on the Process - Tayler Silfverduk DTR - #jobs #nutritionlife #nutritionprofessional #eatright #dietetictechnician #dieteticfacts #education #reflection #collegelife #CDR #ACEND #planofstudy #welcometomylife #lifeasadieteticstudent #dieteticstudent #rd2be #DTR #nutritionfactsLike I mentioned in my about me page, my passion for nutrition stems from being diagnosed with celiac disease.

I’ve known since the end of my sophomore year in high school when I was diagnosed was with Celiac Disease, that I wanted to pursue nutrition in some way.

I researched different careers in nutrition and health and wellness and I kept running into the same problem.

None of the career paths had me working in the profession fast enough.

Until I found out about Dietetic Technicians (DT).

While I knew I wanted to be more than a Tech, I chose to become a dietetic technician registered (DTR) first so that I could start getting experience in the field as soon as possible.

If you know me, you know that when I want to do something, I want to start doing it immediately and becoming a DT was the fastest way for me to do that.


Dietetic Technician Program Overview/Reflection:

You are thrown into a coordinated internship the moment you start your classes.

You then complete 450+ internship hours while taking dietetic classes.

After completing all of your ACEND accredited coursework and completing your 450+ internship/practicum hours, you have to study for the registration exam so you can practice.

Finally, after studying and passing the exam, you are a Dietetic Technician Registered (DTR).

(You are also eligible for the DTR exam if you don’t get matched for an internship after graduating with your Bachelors in Dietetics).

This is also not a walk in the park. It is hard.

My class dropped from 22 students in our first year to 9 in our last year.

Reflection on the Classes

At my school, our program classes involved a lot of things but mainly medical nutrition therapy and a lot of culinary classes.

The combination of the two focuses is really what sparked my passion for combining the two in recipe development. Teaching people about eating healthy goes hand in hand with teaching them how to eat healthily.

And how can you teach them how to eat healthy without knowing how to cook for yourself. Not only that but learning the basics of classic dishes has given me the foundations to develop recipes confidently.

Now don’t get me wrong, I am by no means a chef, but I am definitely well-equipped with knowledge surrounding the kitchen and cooking.

I didn’t always feel this way about my culinary training, in fact, during my first class, I was very skeptical about how necessary the classes were (I also was horrified by our chefs uniform).

However, throughout my education and getting to know my instructors cultivated a passion for being in the kitchen.

By the end of it all, being in my chef’s coat gave me pride and made me want to cook amazing food!

Not to mention the whole experience was amazing for giving me the tools to develop meal plans for healthy people and specialized meal-plans for certain disease states (connecting it back to medical nutrition therapy as always).

Reflection on the Internship

Going to class full-time and working part-time as a Dietetic Technician Intern is not easy. I spent a lot of time in long-term care homes, school kitchens, community wellness centers, and hospitals.

What people don’t tell you is that your internship requires you to get hands-on while also doing heavily involved assignments.

Both of which are invaluable as they help cement knowledge into your brain and demonstrate your skills. However, despite being valuable, it was overwhelming at times.

I’d spend my days meeting with long-term care patients, collecting diet histories, assisting with inventory, observing dietary managers manage staff, and more.

However, I think the most hands-on I got was when I interned at the OSU Wexner Medical Center.

Here my classmates and I essentially worked as Dietetic Technicians. Screening patients for nutrition risk, writing up chart notes and then having the DTR’s working at the hospital sign-off on our notes. On top of that, we provided diet and drug interaction education to patients and conducted a lot of case studies on patients.

It definitely put our medical nutrition therapy knowledge to the test.

It was a lot of work but it was definitely worth it. I came out of my Dietetic Technician program with a good idea of what the different areas of the nutrition field would expect from as a DTR. I can also say because of my practicum/internship, I am prepared to meet those expectations.


Why wouldn’t I just go straight for a Bachelor’s degree and become a Registered Dietitian?

Like I mentioned earlier, I wanted to get my hands and feet wet as fast as possible.

Dietetic Technicians can do everything a Dietitian can do under their guidance and supervision.

This is exciting for me because it means I can start practicing while other students are still in school!

Also, if I am being 100% honest, the match rate for internships for Student Dietitians scared me. And if you don’t get matched with an internship after graduation, you have to wait another year to try again. (I also didn’t know you could sit for the DTR exam and work as a DTR until you get matched – if you didn’t get matched.  If only I had done my research…)

Not to mention, I wanted to get out of the entry-level job industry as fast as possible because I have goals (one of which is to start paying off student loans ASAP). 


What’s next for me?

Now that I am officially a Nutrition Dietetic Technician Registered (NDTR) or (Dietetic Technician Registered (DTR)), I want to start helping.

I plan on continuing to develop content for my website while also getting experience in the field.

On top of all that, I am working to become a Registered Dietitian, so I can practice nutrition and dietetics on my own.


How I can help you now:

While I can’t provide nutrition guidance unless I am practicing under the license of a dietitian, I can still help.

I can provide classes on general nutrition concepts.

This might involve speaking engagements, 1 on 1 discussions, and culinary demonstrations.

I can educate on cross-contamination and gluten exposure prevention.

This can involve a variety of things:

◊ Talking with you and family members on best practices when serving celiac or gluten-intolerant individuals

◊ Educating you on foods that are safe and not safe

◊ Providing you with hacks and support on how to transition to a gluten-free lifestyle (that was recommended previously by a dietitian or doctor)

◊ Talking with restaurants on ways they can provide celiac and other gluten-free guests with safe food

◊ Identifying gluten-free menu options (or altering current menu options to be Gluten-Free) for Restaruants

And so much more!


Want to talk more about ways I might be able to help YOU!

Want to learn more about my experience and process of becoming a DTR?

Please don’t hesitate to contact me through my contact page!

Antioxidants are Good for you Right?

Antioxidants are Good for you Right?

Health foods and natural beauty products alike claim that they’re antioxidative properties help keep you feeling and looking longer. Basically, we can assume that Antioxidants are good for you right? Well, there is more to antioxidants than just keeping us feeling and looking younger.

Top Gluten-Free Picnic Proof Recipes

Top Gluten-Free Picnic Proof Recipes

I love picnic season. There is something about hiking to the perfect spot, laying down a blanket, and enjoying a meal in nature that warms my heart. However, what isn’t heartwarming is most picnic foods involve gluten-filled foods. Sandwiches, pasta salad, crackers and cheese, the 

Summer Outdoor Party Food Safety

Summer Outdoor Party Food Safety

Summer Outdoor Party Food Safety

From cookouts to picnics, the summertime brings tons of fun… but not if you get food-poisoning.

Food poisoning, also known as contracting a food-borne illness, occurs when a food has unsafe pathogenic levels.

Foods can become unsafe if they’re left in the temperature danger zone for too long.

The temperature danger zone is between 40°F and 140°F. It is within this range that bacteria grows rapidly, making your food unsafe.

However, not to fear, by following my top 4 Summer Outdoor Party Food Safety tips, you’ll be sure you host a safe and fun summer party.


1

Keep Hot Foods Hot

Hot dishes that you want to serve should be kept hot in order to remain safe to eat.

This means holding hot foods at temperatures above 140°F.

And no, letting your dish sit in the sun does not mean it’s staying hot. It means it’s becoming a breeding ground for pathogenic bacteria.

To keep served hot dishes safe you can:

Serve these foods in insulated dishes (to help hold their hot temperatures)

Be sure it doesn’t sit out for longer than 2 hours (1 hour if the temperatures are above 90°F). If it does, it should be thrown out.


2

Keep Cold Foods Cold

Foods being served cold need to stay cold to prevent food-borne illness.

This means you should store your cold dishes in the fridge (at 40°F) until ready to be served.

To keep served cold dishes safe you can:

Serve it in a dish that is sitting on top of ice
(and refill the ice as necessary)

Be sure it doesn’t sit out for longer than 2 hours (1 hour if the temperatures are above 90°F).
If it does, it should be thrown out.

Hacks to keep food cold:

– Fill a shower cap with ice and secure it around your large serving bowl.

– If you’re traveling with coolers, use frozen plastic water bottles to help keep food at safe temperatures. You’ll have your food and refreshments all in one!

Especially risk dishes to keep out in the danger zone are pasta salads, potato salads, egg salad, and any other starchy or protein-packed foods.


3

Practice Safe Grilling Techniques

– Set aside some marinade for a sauce before adding to raw meat.
– Marinate foods in the fridge (never at room temperature)
– Cook foods up to safe temperatures. You will need a meat thermometer to check this as the color of meat is not a valid indicator.
– Use a different platter from the one that you bought the raw meat out on, to serve the cooked meat on.


4

Store Leftovers Properly

When people are done eating and the party starts to settle down, you may find that you have a lot of food leftover.

Properly storing your leftover food is important to maintaining food safety.

If you have a lot of leftovers, separate them out into separate containers and store them in the fridge. Dividing the dish into smaller containers will allow the dish to cool more quickly and safely.

Remember if something has been left out for over 2 hours at room temp, throw it out!


References:

https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM239489.pdf