call me a curator

I’ve been thinking about this post for a few weeks now, maybe months.  My bestie, Emily, gave me the idea when I was talking to her about the purpose of my blog.  I confided to her that because I don’t constantly develop recipes or write about nutrition topics, I didn’t know if my site really had a purpose, or at least a well-defined one.

Emily countered and told me that she thought of me as a bit of a ‘curator’ of sorts, finding winning recipes or beauty products to share with others.  As soon as she said it, the light bulb in my head went on.  A curator!  That sounded about right.

The truth is, I’ve always called myself a ‘life blogger.’

Yes, much of the blog is dedicated to food and nutrition.  Check out my recent recipes developed for contests here and here.  I also write ‘fad’ diet book reviews, like this one for the Whole30, and they can all be found under the Nutrition tab at the top and select ‘Book Reviews.’  I also documented much of my time spent in school to become a dietitian, and you can read those posts by clicking ‘Becoming an RD’ under the Nutrition tab.

But I also like to write about other things, too.

One of my favorite categories is ‘Things I LOVE’ because I love sharing awesome stuff with others. From beauty products to athletic gear, I have an opinion and I’m happy to share it.

And to round it all out, there are loads of posts about traveling, our never-ending house projects and running.  The truth is, I just really like to write (or maybe this is my way of talking?) and this is my forum.  Kath couldn’t have put it better when she wrote that she blogs about what’s most natural to write about just this morning–how’s that for timing?!

So, as I continue sharing my nutrition knowledge, new discoveries, recipes worth making (and anything else I throw up here), I hope you’ll continue enjoying it!

sardine salad

Yup, you read that right. And it’s not the first time I’ve made it; I got curious and used Kath’s recipe years ago and didn’t hate it.

I’ve had a can of sardines in the pantry for a little while now (our co-op sells them 2 for $4) and felt the need to break it open sooner rather than later.  While I could have simply pretending I was making tuna salad and mixed it with some celery, dill pickle, egg white and onion, I decided I’d break out some of my cookbooks to see if they had anything to say.

For Christmas, I received Run Fast. Eat Slow. from a girlfriend and it featured an ‘Omega Sardine Salad’ that sounded good. (It was slim pickins’; I’ll be honest, not many of my cookbooks have recipes that include sardines.)

So, I whipped up the salad with some homemade mayo (instead of the plain Greek yogurt) and served it in various ways: with crackers, on salad topped with crackers (below) and on a whole-wheat English muffin.


I’d like to challenge anyone who already eats canned salmon to try sardines.  The authors note in the book that sardines are sustainable and don’t have mercury (because they’re at the bottom of the food chain and don’t concentrate heavy metals). Sardines are high in protein, omega-3 fats, Vitamins B12 and D and calcium.  They only have a *slightly* more ‘pronounced’ flavor than tuna or salmon, and–in fact–I’d say it’s less fishy and more brine-y or salty.

So, give it a whirl!  I loved the mix-ins with this salad, which included mashed hardboiled eggs, parsley, celery and toasted walnuts and olives with a little bit of Dijon mustard.  It was salty and rich and paired really well with wheat crackers.