May Things

Guys, it’s been awhile since we’ve done a Things post. Last semester has felt like an absolute whirlwind as I adjusted from being a regular college student to an official dietetic intern. Since January, I’ve interned at a campus dining hall, within the UT Nutrition/Dietetics department, and at two hospitals. To be honest, though, that doesn’t really tell the whole story.

Let’s talk about May things.

1. I graduated from The University of Texas at Austin. May Things | The Slender Student

2. I got a job!!! I will be moving back to Houston in August to begin my role as the Registered Dietitian/Marketing Coordinator for Snap Kitchen. (omgomgomg) May Things | The Slender Student

3. To reflect the above changes, I started a new website, The Petite Professional, that will launch in early September.

I think that’s a sufficient amount of excitement for one Things post, so I’m going to leave it at that. Here’s to the rest of the summer holding just as much promise as I enter the final phase of my dietetic internship and prepare for the real world!

Mango Walnut Curry (No Mayo) Chicken Salad

Part of being a (future) dietitian and/or food blogger is accepting the fact that people are going to tell you what they’ve eaten all the time. I can’t even tell you the number of times I’ve received an unsolicited 24-hour food recall from a complete stranger in a social setting– i.e. weddings, bars, etc. Mango Walnut Curry (No Mayo) Chicken Salad | The Slender Student After putting some thought into what motivates people to do this, I’ve come to the conclusion that riddling off one’s daily diet to someone that’s knowledgable in nutrition must be comparable to confessing in church or receiving a free therapy session.

Mango Walnut Curry (No Mayo) Chicken Salad | The Slender Student Mango Walnut Curry (No Mayo) Chicken Salad | The Slender Student Mango Walnut Curry (No Mayo) Chicken Salad | The Slender Student Most of the time, I don’t get much out of these conversations. Don’t get me wrong, I love talking about food and nutrition, but usually I can only respond with a nodding head or some form of empathy or reassurance. Recently, though, I was on the phone with my grandmother (hi Grandma!!!) and she was telling me about a curry dish she was having. I told her that I wasn’t sure if I was “into” curry, despite having a little jar of the dried spice in my kitchen, and she followed by spouting out a few non-traditional ways I could use it.

Mango Walnut Curry (No Mayo) Chicken Salad | The Slender Student Spoiler alert: one of said suggestions was curry chicken salad.

Mango Walnut Curry (No Mayo) Chicken Salad | The Slender Student To keep this chicken salad slender, I nixed the mayo and substituted fat free Greek yogurt. To add some extra pizazz (beyond the curry), I incorporated mango, walnuts, ginger, and cinnamon. If you’ve got raisins, carrots, or grapes on hand, throw those in too!

Mango Walnut Curry (No Mayo) Chicken Salad | The Slender Student Mango Walnut Curry (No Mayo) Chicken Salad
Servings: 7 (2/3 cup each) | Calories per serving: 181
Fat: 6 g (Sat Fat: 1 g) | Carbohydrate: 6 g | Fiber: 1 g| Protein: 24 g


1-1/4 pound baked and diced chicken breast

1/2 cup chopped walnuts

1 cup diced mango (from fresh or frozen)

1 cup fat free plain Greek yogurt

1 teaspoon garlic powder

1/2 teaspoon curry powder

1/4 teaspoon ginger

1/4 teaspoon cinnamon

salt, to taste



1. Place your chopped chicken, walnuts, and mango in a large mixing bowl

2. In a small mixing bowl, mix your Greek yogurt and spices until thoroughly combined

3. Add the yogurt mix to the chicken/walnut/mango mix and fold to incorporate yogurt throughout

4. Cover and refrigerate for at least 3-4 hours before serving

Banana Blueberry Walnut Breakfast Cookies

I tend to be the banana buyer of the household, which grants me the responsibility of deciding how many the four of us will need and when. Needless to say, I don’t always get it right. Sometimes we all walk out of the house Monday morning with half green bananas in hand, other times we’ll end up with a bunch of rapidly browning ones threatening to disintegrate on our counter come Saturday morning. Banana Blueberry Walnut Breakfast Cookies This week we faced the latter situation. I woke today and began searching online for what to do with overly-ripened bananas besides your run-of-the-mill bread.

Banana Blueberry Walnut Breakfast Cookies Here’s what I came up with.

Banana Blueberry Walnut Breakfast Cookies I was going to call these oatmeal cookies, but they’re not. Then I was going to call them granola bites, but that wasn’t quite right either. Then one of my roommates took her first bite and exclaimed, “Yum! These are likes breakfast cookies! They’d be so good with peanut butter in the morning!” Bing-O.

Banana Blueberry Walnut Breakfast Cookies So, Slender Students, I present to you: Banana Blueberry Walnut Breakfast Cookies. They’d be so good with peanut butter in the morning.

Banana Blueberry Walnut Breakfast Cookies
Banana Blueberry Walnut Breakfast Cookies
Servings: 14 | Calories per serving: 59
Fat: 2 g (Sat Fat: 0 g) | Carbohydrate: 10 g | Fiber: 2 g| Protein: 1 g


2 ripened bananas

1 cup rolled oats

1/4 cup chopped walnuts

1/4 cup dried blueberries

3/4 teaspoon cinnamon

1/2 teaspoon sugar

pinch of salt

PAM Original Nonstick spray



1. Preheat your oven to 350° and coat a baking sheet with PAM

2. Mash your bananas with a fork in a mixing bowl

3. Add the remaining ingredients to your mashed bananas and stir to combine

4. Scoop cookies on to baking sheet and flatten with your fingers

5. Bake for 25 minutes, flip, and bake for another 10-15 minutes until cookies have browned

Slender + Spicy No Mayo Tuna Salad

Disclaimer: I’m not trying to insult your intelligence with this recipe. Slender + Spicy No Mayo Tuna Salad | The Slender Student In fact, I’m not even sure if this earns the title of recipe as it’s only 3 ingredients and the sole instruction is to mix stuff together.

When I first concocted this little dish, I had no intention of putting it on the blog. I put the tuna salad between two slices of freshly baked whole wheat bread from HEB, posted a picture of it on Instagram, and typed up the “recipe” in the caption. I really thought it would end there.

And then I started craving it for lunch on a daily basis. And then I started making it on the reg. And then I posted another picture of it on Instagram, but only after I’d had the forethought to snap a few photos on my DSLR for the blog first. And now here we are.

So while most of you don’t need a full-fledged blog post to get a handle on this recipe, I felt like I was doing a disservice to my readers if I didn’t share this stupidly simple, delicious, and healthy lunch idea.

Slender + Spicy No Mayo Tuna Salad | The Slender Student

Slender + Spicy No Mayo Tuna Salad
Servings: 1 | Calories per serving: 87
Fat: 1 g (Sat Fat: 0 g) | Carbohydrate: 1 g | Fiber: 0 g| Protein: 20 g


1 pouch low sodium chunk lite tuna

2 tablespoons fat free plain Greek yogurt

1 teaspoon sriracha (or more, depending on your preferences)



1. Mix the stuff together.

So You Want To Be A Registered Dietitian: Part 3

Since I just wrapped up my spring dietetic internship rotations, I thought it was high time for the next installment of the So You Want To Be A Registered Dietitian series. In Part 1 I explain the route from high school grad to RD, and Part 2 covers the beginning of my experience in a Coordinated Program, before I officially started my internship. Today I’ll begin to give y’all the nitty gritty of my first dietetic internship rotation– foodservice. Reflections from the road to becoming a registered dietitian! | The Slender Student

First, let’s talk a little bit about foodservice rotations in general. While I got placed at a college dorm dining hall (I don’t think I need to explain my preference there), other interns in my Coordinated Program worked in grade schools, retirement homes, and even a facility where clinical trials took place. And though some work in the kitchen is often required in order to understand the full scope of the facility, the rotation is primarily to see the managerial side of foodservice. Many registered dietitians don’t go on to become foodservice managers but work together with them, so it’s important to understand the functions of the role from the ground up.

For my 6-week foodservice rotation, I was placed at Kinsolving Dining Hall, an all-you-care-to-eat dorm dining hall at the University of Texas. Kins serves nearly 2,000 meals everyday and employs 100-120 people. Working with the facility’s manager, I got to see all the ins and outs of purchasing/procurement, forecasting, inventory analysis, safety/sanitation, hiring, employee discipline, recipe testing and development, and promotional marketing. For the most part, the staff at Kinsolving (especially in the kitchen) has been working there a long time, so it was fairly intimidating for me to walk in there as a completely inexperienced 22-year-old and assume a managerial role. Some of my assignments included giving equipment training and teaching in-services, both of which I went into with a degree of trepidation because, let’s be honest, what do I know that these people haven’t been doing for years? Completing those assignments cemented a few ideas for me that I’ll carry through the rest of my life, professionally and socially:

1) Fake it until you make it. Confidence, even if it’s feigned, is absolutely key to communicating your message and gaining the respect of others.

2) Nothing is as scary as the anticipation beforehand. I spent a lot of afternoons at Kins thinking about how I’d be perceived by the kitchen staff when I went to go do my in-service or trainings. I thought they’d look at me like I was some punk kid coming in to teach them something I knew nothing about. Fortunately, the exact opposite was true. I was treated me with such warmth, kindness, and respect. Not only did they want me to succeed, but they were open to the possibility of being able to learn something new from me.

3) Jump right in with both feet and see how successful you will be. I truly believe that the best way to learn is through experience, so skip all the wasted energy being anxious or fearful of something and just do it. I promise you’ll come out the other end alive and, most likely, accomplished. And, hey, even if you’re a total flop, there’s something to be learned from that experience too.

In between learning all those life-changing lessons, I did do some more mundane tasks such as completing food production records (i.e. how many servings of chicken parmesan were made, served, and leftover), helped do the weekly inventory (i.e. counted boxes of veggie burgers in the -1° freezer for 2+ hours), took the temperature of the dishes being served to ensure food safety, sat in on employee disciplinary sessions, helped interview potential student hires, and I even slapped on a hairnet on more than a few occasions to serve on the line.

The final high point for me was completing the new recipe assignment. UT Dining Services is growing increasingly health conscious, with a big push to become more vegetarian- and vegan-friendly through the incorporation of Meatless Mondays in the dining halls. When my preceptor told me that they were always looking for more vegan entrées, I knew exactly where to go for inspiration– Austin food blogger Love and Lemons. I stumbled upon Jeanine’s recipe for Vegan Sweet Potato Alfredo and, with a few cost-effective ingredient swaps, we had a new recipe to put on the line. The recipe received high praise and I was able to walk away from the experience like I’d been able to give something back. Vegan Sweet Potato Alfredo | The Slender Student

Please let me know if you have any further questions about the foodservice portion of the dietetic internship. Next in the series will be an overview of my administrative and clinical rotations!