Stuffed Blueberry-Cherry Portobello Burger
stuffed blueberry portobello burger with bite

There’s nothing better than biting into a big, juicy burger, and let me tell you, our stuffed portobello burger is JUST that! Skip the meat and dig in to this antioxidant, fiber-rich sandwich. You’re tastebuds will explode with the decadent blueberry and cherry notes, and the umami flavors of the portobello give it just the right amount of meatiness to satisfy even your biggest beef eater.

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STUFFED BLUEBERRY-CHERRY PORTOBELLO BURGER

Prep Time: 15 mins

Cook Time: 15 mins

Serves: 4

INGREDIENTS

  • 4 large portobello mushroom caps

  • 4 Tbs olive oil

  • Salt and pepper as desired

  • 2 cloves garlic, minced

  • ¼ C chopped green onion

  • stems of portobellos, chopped

  • 1 C panko

  • 2 oz goat cheese

  • ½ C dried cherries

  • ⅓ C chopped walnuts

  • 4 ciabatta buns (go with whole wheat!)

  • Blueberry preserves

  • Micro kale greens, or other leafy green of your choosing

INSTRUCTIONS

  1. Remove stems from portobello mushrooms and chop.

  2. Brush tops and bottoms portobello caps with 1 Tbs olive oil and season with salt and pepper as desired.

  3. Add 1 Tbs of olive oil to a pan and heat, add garlic, onions and portobello stems until golden.

  4. Mix garlic, onions and stems with remaining oil, panko, goat cheese, cherries, and walnuts. (The mixture should be thick, not crumbly - add a 1-2 tsp of water if necessary).

  5. Add ¼ of mixture into each mushroom cap and place on heated grill.

  6. Cover grill and heat for approximately 15 minutes, or until tops are golden brown.

  7. Crisp up your ciabatta buns, sweep a bit of blueberry jam over toasted bread, add your grilled portobello burger, top with micro kale greens, and say yummmmm.

stuffed portobello burger
Dietetic Internship Interview Questions
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This is a love letter to all my dear nutrition students,

I know how stressful Dietetic Internship interviews can be, and I want to help you out through the process! The key is preparation to help you feel confident, and so I’ve developed a list of internship interview questions that will help you through this time.

These are the questions I used to practice for my interviews, and let me tell you, they helped me land the internship of my dream at Cal Poly, SLO! And even before Match Day, I had verbal confirmation from THREE different schools that I was on the top of their acceptance list.

So bookmark this page now. Go through these questions, take notes, and then -this is the key- practice giving your answers by talking out loud! It’s one thing to go through it in your head; it’s completely different when you actually speak the words. Trust me. Practice with your classmates or boyfriend or your mom. I promise you will thank me later!

As a former coach for All Access Internships, I know a thing or two about helping dietetic students beat the odds and get matched. Please feel free to ask me any questions! I am here to help!


Dietetic internship interview questions

  1. What is the future of the dietetic profession? 

  2. We have all had an experience either professionally or personally where we did not live up to the expectations of another.  Describe a situation in which this may have happened to you including your reaction and how you were affected by this experience.

  3. The internship will require a large commitment of time, energy and financial resources over a 12 month period.  Do you anticipate any problems achieving this level of commitment. 

  4. Please describe a patient or client contact you have had in a nutrition related setting.  Please describe the setting and tell us, what the most enjoyable aspect?  What was the least enjoyable or most challenging aspect?

  5. Is there some unique quality or skill you will bring to us?

  6. How will you add value to our institution as an intern?

  7. Tell us about a time when you had to deal with an extremely difficult or unhappy customer, patient, or co-worker.  How did you deal with the situation and what was the outcome?  Would you do anything differently next time?

  8. Have you ever worked in an ethnically diverse setting?  If so, please tell us what that experience was like for you.

  9. Summarize yourself in 3 words, with one word describing strength, weakness, and the third, up to you.

  10. What is the most difficult thing you have ever done or your greatest challenge in your life (not work related)? What/how did you overcome it and tell us what you learned from it?

  11. You receive a consult for diet education for a client.  The client arrives and is not interested in making any dietary changes.  How would you handle this situation?

  12. If an overweight teenage boy came to you to discuss his eating habits and his mother was controlling the conversation, how would you handle the situation?

  13. What three topics would you discuss with a newly diagnosed diabetic?

  14. If you were asked to give a presentation at a health fair on three current trends in nutrition, what would they be?

  15. If you had the opportunity to choose any topic and conduct research on it, what would you choose and why?

  16. What do you think of the idea of implementing BMI measurements in schools K-12?

  17. A man comes to see you for a consultation and he brings a new supplement that he bought at a natural foods store.  The supplement claims to lower cholesterol, but you have never heard of the supplement before.  How would you handle the situation.

  18. Name two current trends in the field of dietetics.

  19. What would you do if you were in charge of a kitchen during the food rotation and only half of your staff showed and there was only an hour before breakfast?

  20. What would you do if you found out someone completely disregarded your recommendation?

Mini Cheddar Carrot Biscuits

It’s time to get your holiday recipe lineup together, and these bad boys should absolutely be on the top of your list. Gluten-free, bite-sized, and veggie-filled! A winning combination that will leave EVERYONE at your table satisfied!

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Mini Gluten-Free Cheddar Carrot Biscuits

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Prep Time: 1 hour

Cook Time: 15-18 minutes

Yield: 12 mini biscuits

Ingredients:

  • 1 packet active dry yeast

  • 1/2 Cup warm water

  • 5 1/2 oz Bob’s Red Mill Gluten-Free All-Purpose Flour (separated by weight, 2.5 oz and 3 oz)

  • 2 tsp xanthan gum

  • 2 tsp baking soda

  • 2.5 oz shredded carrots (about 2 thin carrots)

  • 1/4 tsp dried oregano

  • 2 oz shredded cheddar cheese

  • 1 Tbs olive oil

  • 1 Tbs sugar

  • 1 tsp salt

  • 1/4 tsp dried basil

  • 1/4 tsp garlic powder

  • 1/4 tsp cayenne pepper

Instructions:

  1. Dissolve yeast into warm water for at least 10 minutes.

  2. In the meantime, grate and measure (using a kitchen scale) the cheese and carrots.

  3. Also using the kitchen scale, measuring and separate the gluten-free flour.

  4. Add a teaspoon of xanthan gum and a teaspoon of baking soda to both the 2.5 oz and 3 oz flour amounts.

  5. In a medium bowl, add the 2.5 oz gluten-free flour mixture, carrots, oregano, and yeast.  Mix well.

  6. Place a damp cloth over the bowl and allow the dough to rise for about a half an hour, or until the dough has doubled in size.

  7. Add the 3 oz flour mixture, cheese, oil, sugar, salt, basil, garlic, and cayenne to the dough. Mix/kneed well.

  8. Preheat oven to 350 degrees.

  9. Let dough rise again for another half hour.

  10. Take a parchment-lined baking sheet, and place heaping tablespoons of dough on sheet.

  11. Place in oven for 15-18 minutes.

  12. Let cool for half hour and enjoy!

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Enjoy!