Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

You know those meals that just taste like the season you’re in? Well, I know this dish doesn’t contain the popular kids at the moment (apples or pumpkins), but this Quinoa Stuffed Acorn Squash absolutely oozes autumnal flavors! The cranberries, sage and maple infuses the quinoa mixture that you then stuff the roasted acorn squash with- just heavenly! Did I mention I added cumin spiced ground turkey as a protein? Oh ya! This is optional, of course. I will definitely be making this again before fall is over, and I hope you enjoy it just as much as I do!

Servings: 4

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes


  • 2 acorn squashes
  • 2 Tbsp olive oil
  • 1 cup dry quinoa (any color- I used tricolor)
  • 1/4 cup sliced yellow onion
  • 1 lb ground turkey
  • 1/4 cup dried cranberries
  • Fresh sage (about 10 leaves)
  • Sea salt
  • Black pepper
  • 1 tsp minced garlic (about 2 cloves)
  • 1 Tbsp cumin
  • 1 Tbsp vegan chicken-less seasoning from TJs (or a blend of sea salt, onion and garlic powder, turmeric, celery seed, ginger powder, and pepper)
  • 1 tsp cinnamon
  • 2 tsp maple syrup
  • 1/3 cup crumbled feta


  1. Preheat oven to 425F. Line a baking sheet with aluminum foil and lightly coat with oil.. Cut the very ends of each squash, but not too deep. This is meant to stabilize the squash to sit upright in the oven. Continue by cutting the squash in half, parallel to the cut you just made. Scoop out the middle with seeds- enough to stuff but not too much so you have enough squash to dig into!
  2. Brush the squash liberally with olive oil, then season with a few pinches of salt and grinds of black pepper.
  3. Roast for 40 minutes, or until a fork easily breaks the meat.
  4. While that’s cooking, bring a medium sized pot with 2 3/4 cups water to a boil. Rinse 1 cup quinoa then add to boiling water. Reduce to a simmer and cook for 20 minutes, or whatever the package instructions reads. Once done, drain in colander and transfer to a large bowl.
  5. Warm 1 large sauté pan over medium heat. Add 1 Tbsp olive oil. When warmed, add the sliced onions. Cook for 3-4 minute before adding the ground turkey, followed by the cumin, chicken-less seasoning (or alternative), and cinnamon. Sprinkle with sea salt and pepper. Cook for about 7-8 minutes (or when turkey is nearly cooked but not completely), stirring occasionally.
  6. Add the sliced (chiffonade) sage, cranberries and garlic. Let cook for 2-3 minutes longer.
  7. Add this turkey mixture in the quinoa, along with 2 tsp maple syrup. Mix well.
  8. When the acorn squash is done. Remove from the oven. Stuff each squash with quinoa mix. Crumble feta on top of each before serving (I also added a few pieces of fresh sage for an elevated kick!), and you’ve got yourself an amazing fall dish!

*NOTE* Acorn squash vary in size, and the room you have for the quinoa mixture also depends on the hole you scooped. If the well is smaller then you’d like, add some quinoa mixture on the side for more bites! Omgosh it’s soooo good. Bon Appetit!

Clinical: Week 7

Whoa. Where did the time go?! It’s 2021, and I just completed my 7th week of my clinical rotation. It was my first week in the IMCU, and I really enjoyed it. Unfortunately, all of the patients but one on the IMCU unit had COVID, so I didn’t have any patient interaction. However, I stayed plenty busy with screening patients, attending rounds with the IMCU lead doc and residents, and writing notes afterwards. I adore the dietitian I’m interning under, just like the previous two. She’s brilliant, both personally and professionally. She is a CNSC (Certified Nutrition Support Clinician), so she orders the parenteral nutrition when needed, which is often on the IMCU, unfortunately.

The week was pretty consistent with what I described above- screening patients, attending rounds, and writing notes, among other things. Those others things included reading up on enteral nutrition on vasopressors, nutrition support for the critically-ill (slowly advancing to goal in order to not overfeed patients), and attending a monthly RD meeting. The dietitian team is going to be trained on how to insert dobhoffs, so that’s exciting and badass of them!

I’m at a point in this rotation where things are just clicking. I feel proficient in the EMR system, my ADIME notes, and patient communication/education. I need to dabble more in enteral and parenteral nutrition calculations, but DAMN am I proud of myself for how far I’ve come in this short amount of time. Actually, I learned the following from my preceptor: She starts renal patients or those with kidney disease/injuries on Vital High Protein instead of Nepro because the potassium and phosphorus are very similar in each; however, Nepro overfeeds critically ill patients at the beginning stages of advancing to goal. She transitions them to Nepro after 10-20mls, or what’s appropriate for that particular patient’s energy requirements. 🤯 So strategic.

I know how to read most labs, recognize proper medication names and their role/interactions with nutrition, and how to engage with the doc and residents during rounds at this point. I’m actually really liking clinical, to the point where I would consider applying for a prn position. 🙂 Who would have thunk?!

This week, my preceptor is giving me the green light to represent the nutrition department in rounds, and then my last two weeks will be staff relief (covering floors as needed). I have my major project left, which I want to complete this week, and one last presentation to the kitchen staff (topics TBD). But I am goddamn doin it, and doin it pretty well! 2 weeks until my birthday, and 3 weeks until we leave for beautiful Big Sky, MT for 1 month. Let’s go! So much to look forward to.

What questions do you have? I don’t have terms and abbreviations for you this week because I’ve learned a lot of them already; however, here are some good pointers I learned from my preceptor!

  1. The 4, 3, 2 guideline of where potassium, phos, and mg should be. This is easier to remember.
  2. That opioid bowel dysfunction is a thing, causing severe constipation in many patients where a bowel regimen of 1 to up to 3 different laxatives are needed (Senna, Bisacodyl, Miralax, etc.)
  3. Levophed can prevent us from safely feeding patients based off the dosage. You can calculate this by taking the patient’s wt in kg and multiplying by 0.3. Whatever that number is, is the amount Levophed should be under in mcg.
  4. Propofol is a lipid-based sedative that contributes calories to the overall energy intake. Propofol in mls x 24hrs = total pls x 1.1 the = what kcal propofol is providing

Did this make sense and help? LMK! Have a great start to your week!

Clinicals: Week 6

Happy holidays and New Year, friends! 🎆 I hope you had a lovely couple of weeks and some down time to reset. Since I am interning at the hospital, I chose to stay home with my husband and two dogs to keep my family safe. Although we had COVID back in March, it has not been confirmed that COVID antibodies last long-term (or for what duration), and being on COVID floors makes me uneasy (not for me, but passing it on to others). My 92 year old at-risk grandma lives below my parents, so it’s not worth chancing to me. While I am open to approaching 2021 with hope (my chosen word of the year), I am cautiously optimistic and holding reservations with COVID still in swing. I’m planning 2-3 months out and taking life one day at a time, which is sometimes all we can do. Okay, that was a little intro- onto my clinical recap! 👇🏼

Week 6 of my clinical rotation was just what I needed, an over-the-hill turning point! On Monday I completed my first patient notes with NO CORRECTIONS!!!! AHHHHH!!! 👏🏼 This was such a big deal and win for me since I’m such a type-A perfectionist (not always a good thing), and every correction and edit I received felt like a punch to the gut lol. However, as I mentioned in my previous post, this is part of the learning process and time of growth for us future dietitians. It just also felt good to bask in the glory of my error-free note haha.

Then on Tuesday, I wrote my first tube feed order with no corrections needed! Man, I was on a roll and floating on cloud 9 (at least in the office). Like I said, COVID is still in full swing, and I’m reading too many H&P (History & Physical) notes detailing depression, suicidal ideations, and other mental illnesses exacerbated by COVID and isolation. It’s sad, and I’m so impressed with the medical personnel who see this on a daily basis. I can’t imagine, since I’m just reading about it. The other difficult component is speaking with family members pleading to help their loved one when you’re calling to retrieve wt, ht, and nutrition Hx info. This part challenges your communication skills and evokes empathy and compassion (other crucial components of patient care).

Aside from those two wins of writing correct patient notes and a tube feed Rx, I learned that thiamine is used as MNT intervention for alcoholism, refeeding syndrome, and sepsis in the critically ill. I now order this for any patient who presents with any of those since thiamine is depleted, and subsequently impairs glucose metabolism, which can cause elevated POC glucose levels.

I have come across many patients with trouble swallowing too, so I’ve had practice and open communication with contacting the SLP (speech language pathologist) on staff. My preceptor told me a story of when she was an intern. Her patient reported mild trouble swallowing. The doctor said it was fine, but she ordered the speech consult anyways. The SLP found said patient had cancer in their voice box. Had she not had the bravery to listen to her clinical judgement, the patient might not have been diagnosed as early as they were with cancer. That story spoke to me, so I thought I’d share. The moral of the story is that you should focus on providing your patients with the best care possible. If you suspect something within your scope of practice, follow up, refer out, or place an order. It can’t hurt, only help.

I’m not sure if I mentioned this, but I’ve been shadowing the RD who covers the GI floors and COVID wing. We don’t go on the primary COVID floors, but they’ve overflowed to other floors. On the GI floors, I’ve seen many patients with SBOs (small bowel obstructions), ileuses (lack of movement in the intestines), ischemia (tissue and cell death), etc. Very interesting! If these patient’s issues do not resolve and their bowel isn’t working fully, TPN is initiated 5-7 later. I will be learning more about parenteral nutrition on the IMCU over the next two weeks.

I was surprised that I only had to work half days on Thursday and Friday for NYE and NYD- so exciting and nice! I really have loved and appreciate my experience at Swedish Hospital, made possible by the incredible dietitian team there.

4 weeks left- 2 on the IMCU and 2 as staff relief on floors assigned to me- OMG, so so close! 😆

Terms I learned

  • Ogilvie Syndrome: dilation of the colon, which causes a pseudo-obstruction

Abbreviations I learned

  • ESBL: “Extended Spectrum Beta-Lactamases” are chemicals or enzymes secreted by harmful bacteria that make them more resistant to antibiotics
  • MRDO: “Multi-Drug Resistant Organisms” are bacteria themselves resistant to antiobiotics
  • KUB: a kidney, ureter, and bladder (KUB) X-ray
  • MAP: mean arterial pressure
  • HCV: Hepatitis C
  • PCT: procalcitonin (marker for sepsis, and COVID)

Happy to discuss this post further and hear you thoughts. 4 weeks and counting! Happy New Year again, and best wishes in 2021.

Clinicals: Week 5

Clinicals: Week 5

I’m posting this a little later than I normally would because girlfriend needed a break from thinking about the hospital for a sec. I cried this past week…twice. I’m not sharing this for sympathy, but more of a heads up…You see, I have heard that interns cry at any given point during their clinical rotation. Whether it’s harsh preceptors, the environment, the pressure, stress, or all of the above- it seems to get you at some point. I stayed strong until week 5. I think I held out this long because I love the hospital and dietitian team I work with. What got me to crack was the pressure of trying to execute charting when I’m still learning how to chart certain things. It’s frustrating being a type A, perfectionist who cannot write a note without a correction, but that’s the learning process!

I realize these moments of pressure, stress, and being uncomfortable/unsure are catalysts for growth, so I’m embracing them. I tried my best to suppress my tears, but my sweet preceptor noticed I was being quiet on Wednesday and asked if I was okay. We all know too well that when we’re asked that question when already on the verge of tears, the floodgates open (and that’s just what happened). Luckily and thankfully, she waited until we were alone in the office. She heard me out and listened to what was plaguing me, and I swallowed my pride and moved on with the day, which included presenting RIGHT AFTER balling my eyes out lol.

I presented on this article titled the Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort. Check it out if you’re interested. I plan on presenting my findings in an Instagram Live this upcoming Sunday at 3pm CST. This is the handout I created to showcase the content of breastmilk and how it varies based on time of feed (beginning vs end), etc.

So Wednesday’s cry happened, I presented, and I thought I’d move on with my head held high with 2 more days to go before Christmas break. Nope. Friday I teared up again after I had multiple corrections on my notes. PEERS, repeat after me. “IT IS OKAY IF I MAKE MISTAKES IN MY INTERNSHIP. THIS IS A LEARNING PROCESS AND THIS IS THE TIME TO MISTAKES AND LEARN FROM THEM”. Give yourself grace in knowing that mistakes are how we learn! I will also say that all dietitians have their own charting/note-taking styles, so be patient in knowing that you may have to adjust accordingly without the expectation of being able to mind read how to match your next dietitian’s notes. This can be very annoying, but stay patient with this.

Aside from me crying, things worth mentioning were my cases with hyperemesis gravidarum and my pt who had an ileostomy. My pt with hyperemesis was young female who was newly pregnant (1 month) and was experiencing hypemesis (severe and frequent vomiting). She was dehydrated, depleted in sodium, and could not keep any food or water down, so she was a candidate for TPN. This wasn’t the only interesting part. The addition of cannabis use and suspected cannabis hyperemesis syndrome was also at play and could have been a factor of her chronic emesis.

The ileostomy pt was very interesting. He was a senior with current rectal cancer. He had his colon removed and an ileostomy (stoma, or hole, made through his abdomen into the ileum portion of his small intestine). He showed me his ileostomy bag filled with his excrements, so that was interesting. Surprisingly enough, these things don’t make me squeamish. I educated him on how to proceed with his diet post-op, including avoiding carbonated beverages, focusing on extra water and electrolytes, and slowly increasing fiber starting at 5-10g. These simple guidelines will help reduce stress on his GI tract while adjusting to his new norm of digestion and excretion. His water and electrolyte needs increased because the colon was removed, where most water and electrolytes are normally reabsorbed.

A little less than half my patients were PUIs or COVID+, so that was nice to see less cases for now…Swedish also started vaccinating on Friday! Heres the room set-up for vaccine screenings.

To end the week, the director of our department came by like Santa with gifts for all of us. This was very sweet of her to think of everyone, especially being a single mom with 4 kids! Impressive in my book. The rest of my learnings was first-hand, in-person experience, which I’m sorry, but real life experience cannot be replaced in the clinical context. I highly recommend getting most of your clinical hours done in person if possible. You’ll get way more out of it, even if it is more stressful.

And here are the terms and abbreviations I learned this week.


  • Spondylosis: degenerative and age-related spine osteoporosis
  • Capsulotomy: eye surgery with incision made on capsule on lens
  • High output ileostomy: fecal matter and excrements exceed >1500ml post-op ileostomy. This makes pt at-risk for dehydration and electrolyte imbalance.
  • myeloma: cancerous plasma cells that accumulate in the bone marrow


  • AAA: abdominal aortic aneurysm

*Notice the list getting shorter! 🙂

What questions or comments do you have? 5 weeks left of clinical until I complete my supervised practicum hours and head to Big Sky, MT to study in a winter wonderland!

Clinicals: Week 4

I’m nearly halfway through my clinical rotation, and guys…this setting is growing on me!! I never thought I’d be interested in or enjoy my clinical experience, but here I am…doing just that, and in the middle of a pandemic at that! I attribute my liking to clinical greatly to the amazing dietitian team at Swedish Covenant Hospital. Each one of them is amazing, both personally and professionally. I think patient, kind and guiding mentors make all the difference. I was lucky enough to get connected to them through one of my professors in my DPD program. I simply asked her if she knew any clinical RDs, and come to find out, she works there part time! Never be afraid to ask or network. It’s how I got 3 of the 4 of my rotations (of which I had exceptional experiences at each).

I also think I’m enjoying clinicals more because 1) I’m getting really good at navigating the EMR and charting, and 2) because I have the freedom to see patients by myself. I love that independence. It may seem scary to do this at first, but I suggest embracing the scarier because that’s how you grow! Practice is key. You won’t be perfect from the start. I have forgotten to ask a few questions or dig deeper for clarification with some patients, only to realize this later when I need the info for charting or for assessing malnutrition. That’s okay! Do the best you can. Also know that you can always call the patient’s room or visit them again later on to get this information. Is it ideal? No. But can you do it in a learning environment? Hell yes!

Besides the normal screening, assessing, diagnosing, and charting, here are some other noteworthy things I did this week.

  1. Attended rounds with med students on the GI floor. I LOVED listening in on their reports because I learned so much, but also felt like I was on Grey’s. lol
  2. I learned more about nephrology and palliative care. Unfortunately, we’re seeing a lot of elderly patients transitioning to palliative care due to COVID.
  3. We had a lunch and learn about the latest food insecurity initiative that launched at the hospital last week.
  4. I presented my first nutrition education to a patient with diverticulitis and who was post-op from a Hartmann’s procedure (resection of the sigmoid colon). OMG, I got to see a stoma with this patient too- aka hole in the abdomen to a part of the digestive tract (in this case, the colon)! It was literally plugged by gauze. Like what?! That was crazy to see.
  5. I also got fitted for an N95 mask (finally). We don’t wear these on the floors, even with COVID patients on them, but they are required for TB+ rooms. It was kind of neat to experience how this is done. You choose a size mask that you think will fit your face well (small, medium, large). You position it with the two straps. Then they put this plastic covering over you and spray a scent into this covering. You’re supposed to count to 20 out loud as if you were normally talking. If you can smell or taste the spray after that, then your mask is too big because the droplets made their way in. If not, you good. I passed on my first try with my small face. haha

Other than that, the week wasn’t as crazy as the last few with learning and increased hospitalizations. I even got to leave early a few days, which was SO nice and makes all the difference in your energy levels and rest of your day. There was a sad COVID story, but I don’t think we need another one of those right now. Reach out if you’re curious.

Let’s cover the terms and abbreviations I learned. Notice, the length of the lists are getting smaller as I’m learning more. 🙂


  • Rhabdomyolysis: muscle injury and breakdown where fibers are released into the bloodstream and negatively impact the kidneys
  • Myelodysplastic syndrome: bone marrow disorder that doesn’t produce enough red blood cells
  • Esophageal varices: enlarged veins in the lower esophagus
  • Pyelonephritis: kidney infection, example is a UTI
  • Uremia: elevated urea levels in the blood
  • Ischemic bowel: inadequate blood flow to the small intestine
  • Necrosis: cell death in tissues or organs
  • Edematous: having edema
  • MRCP/ERCP: imaging done to get better clarity on the gallbladder, pancreas, and liver


  • LBP: lower back pain

So, that was week 4 friends. What do you think? What questions do you have? I’d love to hear your thoughts. I have 1 more week untilChristmas break! (one week) Then powering through 5 more weeks until I’m completely through with my internship! I’m going to push myself to start studying a little each week to start preparing for the RD exam. The plan is to drive to MT and stay out there all of February when I’m studying, then take it as soon as I return. I hope to be licensed by February 15th, 2021! Eeeek!

Clinicals: Week 3

3 weeks down. 7 weeks to go! This week’s triumphs revolved around still improving with Swedish’s EMR system, further educating myself on refeeding syndrome and nutrition therapy for enteral and parenteral nutrition, and staying calm amid the increase in COVID cases and hospitalizations. I also plan on sharing my inspiration to learn a new language (or at least advance to conversational Spanish), some clinical attire I recommend (with the links to these items), and I’ll wrap up with more terms and abbreviations I picked up this week.

Okay, so EMR systems and charting can be extensive. I learned the basics pretty quickly in the first 2 weeks, but advancing to detailed charting is a little trickier. It takes time, patience, and proper navigation. What I mean by this is that you have to know where to look to retrieve pertinent information to determine the best clinical course of action for that patient. There are probably 15-20 main tabs to choose from, but then those tabs branch into past history and sub-tabs. 🤪 It’s a lot, but the advice I have for you is to be as attentive as possible when being trained. Remain patient, and simply do the best you can when trying to tackle this for the first several times. Give yourself grace. You’re learning, after all, and you won’t know how to execute charting perfectly at first.

As many of you know, knowledge is power. This is especially true in the nutrition and dietetics field. Studies are constantly being published, and this means we need to keep up with the latest evidence-based research. I’m lucky enough to have preceptors that supply me with applicable studies. If you’re interested, here are the ones I read this week.

Nutrition Therapy & Critical Illness: Practical Guidelines for the ICU

ERAS (Enhanced Recovery After Surgery): A Review

I also read 3 articles on enteral nutrition (EN) and watched an inservice webinar on parenteral nutrition (PN), which was very interesting (especially with adaptations for COVID patients). You see, COVID patients usually require BiPap, a pressurized oxygen mask used to force the delivery of oxygen into the lungs. With this positive pressure, comes an increased risk for aspiration. Therefore, EN might not be feasible or recommended when a COVID pt requires continuous Bipap. In addition, COVID pmts have a lower threshold for PN due to increased risk of infection. This puts medical professionals in a tough spot. Intermittent Bipap with EN is the goal, should PO (oral) intake not be an option. Remember, we always want our patients to eat orally first if possible, then continue to use the gut with EN if that’s not possible. TPN is the last resort, but it’s necessary in some patients.

Speaking of COVID, we (hospital staff) were aware that it would probably take about 2 weeks to see the aftermath of Thanksgiving get togethers. The load at the beginning of the week seemed pretty consistent with how it’s been the last 2 weeks, but Wed-Fri started increasing day by day. By Friday, the ICU floor was at capacity and we received an email that other floors would see an overflow of patients and COVID+ cases. This was evident in the workload the dietitian had that even bleed to us interns. The team was stressed, but not nearly as stressed as what we witnessed not he floors among the nurses and doctors all suited up in full-on PPE wear (gowns, gloves, double masks *surgical + N95*, and face shields). The energy was palpable. I teared up once on Thursday and once on Friday.

I’m not sharing this for you to pity me. I’m sharing to be transparent that this is exactly what’s going on in hospitals right now. it’s real, just as they report it and you hear on the news and from medical personnel. I watched Grey’s Anatomy on Thursday. It was the 1st episode of this most recent season about COVID. It depicted EXACTLY how it’s like in the hospital right now, so if you want a visual, watch that episode. I say this not to scare you either. I’m actually not scared, just sad. I’m sad for patients fighting for and losing their lives. I’m sad they have to do this alone. I’m sad for the family members that can’t be with them. I’m sad for the medical staff that are so stressed and overwhelmed but remain dedicated to saving lives and doing the best they can. I hope this wave ends soon.

On a lighter note, I witnessed my preceptor speak conversational Spanish to several patients. This re-inspired me to pick up Spanish as my second language. I would love to utilize this skill in both my professional and personal life, as I find it important to be able to communicate in various ways with others. I got to use the translation service too to communicate with a Japanese patient. That was fun! I received important information from him that I would have otherwise not known to improve his intake for MNT and recovery.

Okay! So I purchased these stretchy yoga-like (but not quite) pants that look like business pants. OMG they are SO comfortable! I’ll link both pair below. Very affordable too.

The grey, patterned pants above can be found here.

And then I purchased black ones with pockets, found here.

I’ve been alternating shoes, between booties, my Sperry boots, and these Sketcher’s glitter sneaks. Love them all, but the last two are the most comfortable for being on your feet.

Last but not least, here are the terms and abbreviations I learned this week that may be helpful for you to learn or add to your vocabulary in preparation for clinicals.


  • stoma: opening in the abdomen
  • ileus: the inability for the intestine to contract (can lead to obstruction)
  • midline PN is peripheral, not a central PICC (confusing, right?)
  • trophic feed: progressive, incremental increases to ease into feeding and maintenance to avoid referring and overfeeding while achieving tolerance and goal


  • SBO: small bowel obstruction
  • PE: pulmonary embolism
  • TTP: thrombotic thrombocytopenia purport
  • HFpEF: heart failure with preserved ejection fraction
  • TIA: transient ischaemic attack
  • DVT: deep vein thrombosis
  • PCI: percutaneous coronary intervention
  • CP: community pneumonia
  • NST: nutrition support team
  • SVT: supraventricular tachycardia
  • BNP: brain natriuretic peptide
  • PICS: post-intensive care syndrome
  • IMN: immunonutrition
  • OA: osteoarthritis
  • OSA: obstructive sleep apnea

Did this help? Let me know! Hopefully I can play catch up with my Feed Me Happy and Fuel Her Up content soon. I have a plan for 2021. 🙂 Stay tuned!

Clinicals: Week 2

So I survived another week of clinicals, and guess what? Not only did I survive, but I thrived! I’m finding that approaching a task with positivity and determination usually leads you to success. If you fail, both positive thinking and that gritty determination will push you through to try, try again. This mindset has worked me during this rotation so far. First there was the fear of COVID. Then there was the frustration of realizing I was underprepared in some regards, and thirdly, I was overwhelmed with learning and navigating Swedish Hospital’s EMR system. I didn’t let my emotions get the best of me and just kept trying, and that fear, feeling of incompetence, and uncertainty just melted away.

This week (or 3 day holiday week) mainly consisted of screening, assessing, and charting patients. After only 8 days of practice, I feel MUCH more comfortable working their EMR system, so that was a win! Being trained on anything just takes time, my friends. Be kind to and remind yourself of this. Aside from the EMR, I did a supplement tasting with all of the supplements Swedish carries. I also attended my first journal club discussion with the dietitian team, and I saw patients all by myself for the very first time! 🙂

Let’s start with the tasting. At Swedish Hospital, they carry Ensure Enlive in chocolate and vanilla, Nepro in chocolate and mixed berry, Glucerna in chocolate, rich chocolate, vanilla and strawberry, Ensure Compact in chocolate and vanilla, the Ensure puddings and Magic Cup. In addition, the hospital makes in-house “power pudding” that contains prunes to relieve constipation, “super cereal” that’s a cinnamon oatmeal with 10g of protein, and “super potatoes” that are cheesy potatoes with additional nutrients and protein. Yes, I tried ALL of these! As my preceptor pointed out, it’s good to be able to relate to what your patients are receiving. For this reason, I was happy to do the tasting. None of the supplements were terrible, and in fact, I kind of enjoyed Glucerna’s rich chocolate flavor, the puddings, and all of the made-in-house foods. Magic Cup was a decent flavor, but the gummy texture was weird for me. It’s made that way to be safe for patients with dysphasia.

The journal club discussion I attended was held over lunch. The dietitian team hosts it monthly. This month, an intern presented her findings on calcium supplements in relation to increased cardiovascular risk. Some studies indicate that calcium supplements can potentially increase the risk of CVD, but more evidence is required to determine this and shed light on the pathophysiology. We, of course, joked about how everything is inconclusive initially…so annoying, but I get it. It was very interesting to discuss and get refreshers on calcium, supplements, bioavailability, pairing with vitamin D, etc. I’m sure I will be giving an inservice presentation on a journal article or two in the weeks to come.

The greatest win of my week was assessing my first patients independently. I can’t believe I got to do this in just 7 days, but I did! I also managed to navigate through the hospital wings, which was almost as great of an achievement since I am so pathetically directionally challenged lol. Here is a breakdown of the patients I saw while protecting their HIPAA rights.

  1. I saw an elderly man who was A&O x1 (aka he wasn’t there and answered “ya” to everything I asked). Patients in this state are not considered reliable and/or “poor historians”, so I simply conducted an NFPE on him and retrieved more information from his nursing home.
  2. Okay, it gets better…my 2nd patient was an elderly woman. She was so cute and sweet at first and seemed to be pretty aware, although, she couldn’t hear me well. I spoke as loud and as clear as possible so she could understand me. She told me she was hungry and that she couldn’t feed herself because she had “mittens” on *she held these up to show me*. For those who don’t know, mittens are put on patients who are either flight risks or pull their IVs out. She does both. She forgets she is 92 y/o, in a hospital, and just tries to take off- poor thing- but also kind of funny. I spoke with her nurse, and her nurse told me she’s been refusing to eat. I conducted an NFPE and recognized signs of malnutrition that I documented. Before I left, this patient asked if something was on the floor, but I couldn’t make out what she was asking about. Her words were mumbled. After 5 times of apologizing that I couldn’t understand her, she spelled M-O-N-E-Y. Money? Was there money on the floor? I told her no, that I didn’t see any money. She looked me dead in the eyes and said, “You’re lyinggggg!”. I was both amused and taken aback. I told her I would never lie to her. This woman went from sweet as can be to accusing me of stealing her imaginary money. Lol experience #2 on flying solo.
  3. My last patient started out very alert and oriented. He reported loving the hospital food but having no appetite. We discussed the food, his supplements, etc. when all of a sudden he started to moan. “Sir, are you alright?”, I asked. I wanted to check on him, but also see if I needed to call for a nurse. All of a sudden he seemed out of it and started falling asleep. “Wait a second….is he pretending to fall asleep so Ill go away?”, I thought to myself. “SIR! I need to ask you just a few more questions”. “Uh-huh”, he replied incoherently. Alright, this man was either really good at pretending or his drugs kicked in and he’s a goner. I didn’t gather any other important info I needed, but I did manage to get his consent for an NFPE, which was helpful because he did have some fat and muscle loss present. The moral of the story for this one is to work in a timely and focused manner. You never know when your time will be cut short with a patient and retrieving that really crucial information from them.

What else I learned this week


  • osteomyelitis: infection in the bone
  • edentulous: has no teeth
  • myalgia: muscle pain/aches


  • DTI: Deep Tissue Injury
  • BPH: Benign Prostatic Hyperplasia
  • ADAT: Advance Diet as Tolerated
  • ERAS: Enhanced Recovery After Surgery

*I also learned that Juven (a supplement that contains zinc, vitamin C, vitamin E, B12, arginine, and glutamine is contraindicated by severe cases of sepsis. Good to know.

Those were the 3 busy days of this past holiday week and week 2 of my clinical rotation experience at Swedish Covenant Hospital. What questions of comments do you have?

Turkey Enchiladas

Turkey Enchiladas

Last but not least for my Thanksgiving 2020 meal edition are these turkey enchiladas! Fun and different, right? I mean, most of us love tacos, burritos, and anything wrapped up, so why not combine Turkey foods into an enchilada then bake it!?

Prep time: Varies Cook time: 10 minutes

Serving size: 2 Serves: 3


  • Tortilla wraps
  • Cooked turkey breast, shredded
  • Pumpernickel stuffing OR your stuffing of choice
  • Turkey gravy
  • Cranberry chutney OR cranberry sauce
  • Swiss OR goat cheese (if you like tangy flavors, goat cheese is awesome, but it can be overpowering with the cranberries)
  • Thyme


  1. Preheat oven to 350F and line baking pan with tine foil.
  2. Ideally, everything will be cooked by the time you’re ready to assemble these. To do so, lay out a tortilla wrap. Drizzle gravy (may 1-2 Tbsp) down the middle. Add 4 oz of turkey, then top with 1/4 cup stuffing and 2 Tbsp cranberry chutney/sauce. Roll up and place fold at the booth to stay secured.
  3. Continue doing this for all tortilla wraps. Top with Swiss or goat cheese, fresh thyme, and extra cranberry sauce.
  4. Bake at 350F for 10 minutes, or until cheese melts.

Pumpernickel Mire Poix Stuffing

And the holiday recipes just keep on rollin out! Here is a simple stuffing recipe that I then used to make turkey enchiladas. We usually make Ina Garten’s Leek Bread Pudding recipe every year as our staple stuffing (yes, stuffing) go to. But that recipe is a little more complex, and I wanted a stuffing with a slightly different flavor. Well, the pumpernickel bread definitely delivered on that flavor punch! Try it out. It’s so easy!

Prep time: 5 minutes Cook time: 10 minutes

Serving size: 1/2 cup Serves: 4


  • 1 Tbsp ghee
  • 1 thinly sliced yellow onion
  • 2-3 stalks chopped celery
  • 3 large chopped carrots
  • (you can buy mire poix, which is onion, celery and carrot mix)
  • 1/4 cup turkey stock
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp fresh or dried sage
  • 1 Tbsp fresh or dried thyme
  • Optional: I used the “Everything But The Leftovers” seasoning from Trader Joes too. I like A LOT of flavor. If you don’t have this or go to Trader’s, this is what’s included: dehydrated onion, sea salt, yeast extract, salt, ground black pepper, dried yeast, turmeric, celery seed, ground sage, rosemary, thyme, and parsley
  • 2-3 slices cubed pumpernickel bread (depending on how “bread” you like your stuffing)


  1. Melt ghee over medium heat in a sauté pan. Add onion, celery, and carrots. Sauté for 7-8 minutes.
  2. Add turkey stock, salt, pepper, sage and thyme. Bring to a boil, then lower and simmer until liquid mostly evaporates.
  3. Add cubed pumpernickel and stir. You’ve got yourself a stuffing!

Mashed Potato Hush Puppies

Mashed Potato Hush Puppies

The theme of Thanksgiving this year was taking traditional staples and giving them a fresh look. Insert: Mashed Potato Hush Puppies. They’re basically mashed potatoes with a sprinkle of goodness then baked- yummmmm! I didn’t make the gravy from scratch, but I did purchase the turkey gravy from Trader Joe’s then infused it with fresh sage to add an herby kick. I hope you enjoy them as much as my husband and I did!

Prep time: 32 minutes Cook time: 50 minutes

Serving size: 4 hush puppies Serves: 4


  • 1 lb baby red potatoes
  • 3 Tbsp ghee (or butter)
  • 3/4 tsp salt (use 1/4 + 1/2 tsp separately)
  • 1/4 tsp pepper
  • 3/4 cup Italian breadcrumbs
  • Optional for seasonings: dried or fresh thyme and oregano
  • 1 cup grated parmesan cheese (use 1/2 + 1/2 cup separately)
  • 2 eggs
  • olive oil spray
  • Optional: pre-made or homemade gravy with fresh sage


  1. Fill a large pot halfway with water. Bring to a boil. Add a generous sprinkle of salt and whole potatoes after washing. Boil for 30 minutes.
  2. Once you can easily stick a fork in the potatoes, remove from heat. Pour into a colander then transfer to a large bowl.
  3. Mash the potatoes well (with skin intact) with a masher or fork. Add the melted ghee or butter, 1/2 cup parm, salt and pepper. You can even add herbs inside if you’d like too!
  4. Stir well, then place in refrigerator for at least 30 minutes, or until cool.
  5. Preheat oven to 375F and line a baking sheet with parchment paper.
  6. Remove from fridge. Form into little balls, perhaps 1/4 cup in size. They should maintain form.
  7. Grab two small bowls. Break two eggs into one and mix. Add the breadcrumbs, 1/2 cup other parm, and a touch of salt, pepper or other seasonings as desired in another small bowl.
  8. Cover 1 potato ball in egg. Let drip being transferring to other bowl and coating with breadcrumb mix. Continue to do this until complete.
  9. Add potato balls to sheet. Liberally spray or coat with olive oil. Bake for 30 minutes.
  10. Check 15 minutes in to see if breadcrumbs are turning golden. If they aren’t, add another coat of olive oil.
  11. Remove from oven. Let cool. If using gravy, heat up with freshly chopped sage to add flavor. You can either pour the gravy over the hush puppies or dip the potatoes in the gravy.

Nom nom! Enjoy every hush puppy bite!

Cranberry Apple Chutney

Cranberry Apple Chutney

Cranberry sauce- people love it or hate it.. I personally do not like the overly sweet goop you find at the store, but that’s just me. I grew up with my family making cranberry relish, which is basically minced fresh cranberries, orange peels, and sugar. I adjusted this recipe to use less sugar over the years, and even substituted the cane sugar with honey (still sugar btw, just a different taste). I knew there was an opportunity to really elevate this side dish, so I took advantage this year to brainstorm on what that could be and look like. I came to the conclusion that cranberry chutney would offer complex flavors with less sugar while also remaining simple to whip up. It also highlights a cultural staple from India, but obviously utilizes different fruits, spices, etc. It’s always fun to infuse traditional American dishes with other ethnic foods. 🙂

Here’s the recipe for those interested in trying it out this holiday season!

Prep time: 5 minutes Cook time: 10-15 minutes

Serving size: 1/3 cup Serves: 4 (Adjust ingredient measurements accordingly to serve more people)


  • 1 small shallot or 1/2 med-large
  • 1/2 tbsp olive oil
  • 2 green apples
  • 1 cup fresh cranberries
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • pinch of salt
  • 2 tsp honey
  • 1/4 cup orange juice (fresh or bottled)
  • 2 tsp ACV (apple cider vinegar)
  • 1/2-3/4 cup water (you can start with 1/2 and add more later if you need it)
  • 2 Tbsp grated orange rind


  1. Mince shallot. Add 1/2 Tbsp olive oil to sauté pan over medium heat. Add shallot and sauté for 2 minutes.
  2. Add whole fresh cranberries and diced green apples.
  3. Add all spices, honey, orange juice, ACV, and water.
  4. Bring to a boil, then reduce to a simmer until most of the water evaporates and a sauce like consistency is formed.
  5. Cool before serving, which may be done the day of or stored in the refrigerator and served cold at a later time. It’s really personal preference.
  6. Upon serving, grate 2 Tbsp fresh orange peel/rind on top.

Enjoy, and Happy Thanksgiving!