Mr. Prevention and I have jobs that couldn’t really be any more different. He works in the corporate world, is highly professional (not that I’m not, but there may be an occasional “yo yo yo” in a work email…and plenty of smiley faces), and travels the world on business. I would not care for any of these traits in my work, but it suits him perfectly.
I swear, if there were such a hobby as “101 ways to get upgraded to business class on an international flight,” my husband would excel. Maybe that is a hobby, I don’t know. He’s good at it and it’s a win-win all around…sometimes we get upgraded on vacation travel, but at the very least he can return from a work trip from half way around the world in decent humor “because the seats recline to lay 180 degrees flat”.
Mr. Flight Guru himself, however, swears that there’s no real benefit to first class over business…other than never having to cascade over another human to get up or to the restroom. Minor details. For the record.
Instead, my work is FUN. I get to do a little bit of everything which involves not only being a dietitian but also the boss and a cook on a daily basis. I feel most blessed in my job when I can go from seeing a diabetic patient only to return to the kitchen to whip together some Whole Wheat Apple-Oat Breakfast Cookies which have become THE HOT COMMODITY at my hospital. Quite literally, I cannot make them fast enough to keep up with demand.
It’s fun. It’s challenging. It’s diverse. It’s a job where I can use my people skills, leadership skills, and culinary skills to their fullest potential, all while continuing to practice dietetics.
One of the most challenging aspects of my job has been growing our out-patient diabetes program. We rely on provider referrals and then, for patients to not only be willing but able to come to appointments. But, our out-patient visits are up nearly 50% this year and it has been exciting to see the program grow. When Michigan winters are as bad as they were this year, people didn’t come out of their homes for anything, including diabetes education. It’s hard to blame them. There’s not a single day this winter I wouldn’t have preferred to honker down at home and watch the snowflakes fly from my bedroom windows as I lie in bed cuddled up with my Kindle and a hot cup of tea.
But now that spring is here, people are COMING. OUT. OF. THE. WOODWORK. It’s insanely busy.
…Kind of like the grocery store when everyone came out for 5 for $5 strawberry pints. Let’s just hope they were able to whip up something this delicious and appropriate for spring.
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1 cup all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup low-fat buttermilk
- 2 eggs, lightly beaten
- 3 Tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- ⅔ cup strawberries, finely chopped
- ¼ cup strawberries, chopped
- 1½ cups powdered sugar
- Preheat oven to 350 F. Mist a 3½ to 4-inch donut pan with nonstick cooking spray; set aside.
- In a medium bowl, whisk to combine the wheat flour, all-purpose flour, sugar, baking powder, and salt; set aside. In a second medium bowl, whisk to combine the buttermilk, eggs, melted and cooled butter, and vanilla. Pour the wet ingredients into the wet and fold to combine with a rubber spatula. Fold in strawberries.
- Fill each donut well two-thirds full and bake for 8-10 minutes. Allow to cool for 2-3 minutes in the donut pan before transferring to a wire cooling rack.
- Meanwhile, mash the strawberries in a small bowl. Stir in the powdered sugar and mix well. Once cooled completely, dunk the top side of each donut in the frosting. Best served immediately.