Southwest Sweet Potato Mash


I’ve never been someone who has been really into sweet potatoes. I don’t get them, I guess. Many of the vegetarian recipes I’ve been seeing lately will feature this ingredient, so I’m trying to wrap my head around it and eat it in a way that tastes good to me. I get meal delivery services and this recipe started off as a Plated dish that I didn’t quite like, so I tweaked it for my own taste. You can eat this as a side or a main dish, make sure you have the chipotle peppers in adobo sauce- that is what makes this dish!
Makes 6 side servings or 3 full meal servings


3 sweet potatoes
1 can no salt added black beans
1 red pepper
1 yellow onion
1 can chiles in adobo
3-6 cups spinach (your preference)
1/2 cup Colby jack cheese
1 tablespoon mayo
1 tsp cumin
1 tsp cayenne

1. Poke holes in your potatoes and microwave until soft, about 10 minutes.
2. Assemble and prep ingredients. Rinse black beans. Chop red pepper and onion. Take 2 chipotle peppers out of the can and mince.

3. Put 2 tablespoons olive oil in sauté pan on medium heat
4. Add bell pepper and onion to pan, cook about 5 minutes (my oil was too hot hence this face!)

5. Add black beans, cumin, cayenne, and chipotle peppers to pan and cook another 5 minutes
6. While cooking bean mixture, scoop out the middle of the sweet potatoes and mash in a bowl. Add the mayo and the cheese and stir until soft.

7. Add spinach to pan until wilted, take off heat

8. Add bean mixture to sweet potatoes and stir
Serve and Enjoy!!!!


Basic Nutrition Information
For one side serving (1/6 of total):
235 calories
7.8 grams protein
29.8 grams carbs
9.2 grams fat

Special thanks to Rob for the pictures!

Recipe adapted from Plated (initial recipe for twice baked sweet potatoes)

Meal Delivery Services- Ranked!

So I am lazy and hate grocery shopping and cooking! I just don’t have enough hours in the day to devote to that! Over the last year or so, I have sampled pretty much every meal delivery plan there is! I like the ones that deliver fresh food you have to cook (precooked or frozen are just not very good, so I won’t discuss them!). So yes, you still need to do some work, but having them delivered and prepped is a big help! Most of them cost about the same- between 10-14 dollars per person per serving. Cost difference wasn’t a factor when I chose a plan, the food and variety matters to me more.  When I think of all the groceries I waste from never having time to cook, it makes financial sense to do these meal plans!

Here’s my list, best first:

1. Plated and Marley Spoon. I like these two the best overall for one simple reason- choice! I am vegetarian and my husband Rob eats basically only meat, so we never eat the same food. These two services both let you choose your meals from a range of foods including meat and vegetarian options. They also have a lot of choices each week, so finding something you like is a lot easier! We currently subscribe to both of these and each week we can pick and choose what we like the most to be delivered, and skip if nothing looks good. Plated recipes are designed by different chefs, and Marley Spoon is tied to Martha Stewart.

2. Sunbasket, Green Chef, and Purple Carrot. I tied these three together because they all focus on organic clean food. Sunbasket and Green Chef offer both meat and vegetarian options. However, you can only choose one type, so I can’t mix my meals with my husbands. Not cool. Purple carrot is vegan. Great in theory, but I just didn’t like a lot of the food! If you are less picky it would likely be perfect for you!

3. Blue Apron and Hello Fresh. These are both kind of mediocre to me. I don’t like a lot of the recipes, you can’t mix and match veggie and non-veggie, and I feel like a lot of the meals are very similar over time. If Blue Apron offered more choice in options, I would try them again. They do have all their recipes online, and I’ve made a few of them myself at home. Hello fresh has some recipes by Jamie Oliver.

4. Home Chef, Terra’s Kitchen.These both offer meat and veggie options but again, I just didn’t like a lot of the recipes. Home Chef seemed overly boring and Terra’s kitchen didn’t offer enough variety for vegetarian options. Terra’s kitchen had this crazy little refrigerator that they use for meal shipping- it is less wasteful!

5. Hungry Root. This one offers vegan options but consists mostly of veggie noodles and sauce. I do like their snacks- vegan cookie dough, brownie dough, and carrot cake bites.

Local to Dayton Ohio only

Kates Plate. This is a place in Centerville that offers both pick up and delivery service. It is a great little business. If you eat meat I suggest you try this! But the menu only rotates every season, and there were not enough vegetarian options. So unless that changes I personally wouldn’t try it again. Great for people doing Paleo, too.








My Weighty Story

I am a Hospitalist doctor at Miami Valley Hospital. I trained as a family doctor, and then decided to work only in the hospital treating acutely ill patients. I am putting myself out here to talk about about an epidemic problem: obesity.
I myself am obese, and I am trying to make positive changes in my life so that I can lose weight and keep it off. I think we all have a different story of our weight and how we became obese, so I wanted to share mine with you.
I was a tall and skinny kid, spending everyday out running around the woods and playing a bunch of sports all the time. That all changed hugely when I hit puberty, and that was a big adjustment! With all those hormones flooding in, I magically had thighs and a butt! I started to gain weight even when I was rountinely olaying sports and exercising. Throughout high school and most of college, I was an avid athlete playing a different sport every season. Towards the end of college, I stopped all my regimented exercise, but did not change my caloric intake… a perfect recipe for weight gain. As I ended college I was creeping up towards 200 pounds.
And then… medical school hit me hard. Med school was a generally terrible time of my life. I hated it so much in the beginning that I even took a whole year off of school and thought of switching career paths permanently (I had aspirations of being like Jo before Fixer Upper was a thing).

It was during this awful time that all my bad habits caught up with me. I favor quick and easy meals and hate to cook because I ruin many recipes! Even though I have been a vegetarian since the age of 16 I was relying on carbs and cheese and processed food for the majority of my calories. I also, like so many others, eat for bad reasons- stress, boredom, anxiety will all send me running for a nutty bar (or 2 or 4 or a whole box).
During this very stressful time in my life I retreated into myself, did no exercise and my diet deteriorated. I got up to about 225 pounds at first and then I developed severe anxiety about going into medical school because part of our classes involved examining each other in order to learn. I was ashamed and terrified of my body and became reclusive. during my time away from school, I got a job working for a small company in Yellow Springs. My weight ballooned to 270 pounds.
The one bright spot of this period is that my hiatus from medical school made me realize I could never give up on becoming a doctor. I missed everything about it, and reenrolled in school and proudly got my degree.
From here I went into my residency training in family medicine. I loved this part of my life very much. It was stressful to be working so much, but I was surrounded by amazing colleagues and blossoming into a true physician. I was able to get back on track with my weight, exercising regularly and reigning in some of my bad diet habits. I was back down to 225 pounds and feeling much better than I had in a long time… and then I fell. Playing indoor soccer of all things. Five minutes into the game. Disaster struck.
Instantly I knew it was a severe injury. I heard a loud pop and my knee immediately swelled to the size of a melon. I had torn my ACL, my lateral meniscus and had a tibial plateau fracture. I had to have surgery, and I was out of my residency training for months.

What followed the next two years was a horrible time of surgery, rehab, and more surgery. I didn’t sail smoothly through recovery and had a very difficult time. For part of my treatment my injured leg was  forced straight by two people pushing down on it, and then put in a cast to keep it straight. I have never sworn do much in my life as during that grisly and barbaric treatment! I was using crutches to walk for a year and a half, and I missed 6 months of training and had to extend my time in training.
It was hard; the hardest time in my otherwise privileged life. I felt weak, helpless and out of control. I didn’t know if I would be able to finish my training to become a physician; I was at risk of losing everything I had worked for. I was also in pain every minute and could not even stand or walk to be able to properly do my job. I was a patient instead of a doctor for the first time in my life. I experienced first hand what it is like when your doctor is not listening to what you are saying, and gives you the brush off. It was a harsh reality, and very humbling. Again all the weight I had lost piled back on.
At this time, I had to advocate for myself as a patient to get the correct treatment and get my life back. And I am so grateful to say that, eventually, I did. I can now walk, kneel, and have only minimal residual pain in my knee. I graduated from my residency training and started to work at Miami Valley Hospital, where I have been ever since.
Becoming a full fledged doctor came with its own challenges. When you are a resident you think you work all the time, but you have no idea how much more work you will do as an attending physician. I love my work very much, but I tend to be a workaholic. There have been many times I will be too busy working to take care of my own health.
The bad habits of not exercising and eating processed junk escalated. I have been able to lose weight, but invariably something will come up that keeps me from finding the time to go back to the gym or eat right and I backslide. I’ve had another lesser injury of my Achilles’ tendon in this last year and I was so frightened to injure it further I just stopped doing anything. I was living a veal-like existence with very little exercise. My weight spiraled more out of control than ever, up to 275 pounds. That means my BMI was over 40- I was morbidly obese. I went in to my primary care doctor and had a fasting blood sugar test. I was pre-diabetic.
That was a real wake up call for me. Until then I had been obese for a long time, but I had been otherwise healthy. When you are obese it will eventually start to cause health complications, and I didn’t want that to be my fate.
I have had enough. Enough of yo-yo weight going up and down 50 pounds in one year. Enough of hating myself for binge eating junk. Enough of feeling tired all the time and hurting all over my body from the physical stress the weight has on my joints.
So I come to you trying to make lasting changes in my lifestyle that will carry me forward for years. As soon as I found out I was pre-diabetic, I started on the medication Victoza- but that isn’t enough. Our first instinct as doctors can be to throw medication at every problem (because we like to fix things!), but making lifestyle changes is the single best treatment for many chronic medical problems.
The thing is… it’s really hard to be obese, damnit!!! And it’s even harder to change your lifestyle and keep the weight off! It’s hard to make time to eat right. It’s hard to shop and cook. It’s hard to get up early or stay out late to find time to exercise. It’s hard to own clothes in 3 different sizes because your weight is more fluid than quicksand. Its hard to not have that second helping. It’s hard to explain to well meaning people that no, you aren’t pregnant, just fat. It’s hard to look yourself in the mirror and not recognize who you see. It’s just hard!
But change is worth it. We all have the ability to be a healthier version of ourselves. It isn’t going to happen overnight; it’s going to take time, dedication, and work.
I’m ready to try, and I’m going to give it my all.
I hope you will join me!

Veggie Lasagna


I’ve long been on a quest to make good vegetable lasagna. The basic ingredients are usually the same- it just usually never seems to taste as good as when I get it at a restaurant. This version is pretty tasty- a classic marinara and ricotta style.


For the sauce (or buy 2 jars)

8 Roma tomatoes

1 white onion

5 carrots

4 cloves garlic

1 tablespoon crushed red pepper

2 cans San Mariano plum tomatoes

2 large handfuls basil, finely chopped

salt and pepper

olive oil

I will say this: as often as I have now made homemade marinara sauce, I just don’t think it is worth the payoff here. So save some time and buy a nice jar brand; it will taste just as yummy

For the Ricotta

30 ounces ricotta cheese (can sub tofu)

1 handful basil

1 lemon, juiced and Zested


2 zuchini

2 yellow squash


lasagna noodles

Directions: takes 2-3 hours, will serve 8-10 good sized portions

To cook the sauce, place a pot of water to boil. Separately, chop your onions and carrots into small pieces and put in pot of olive oil on medium high. Cook down for about 15 minutes. Add the garlic and cook another 5 minutes.


While that is cooking, cut a very thin slice into the skin of your Roma tomatoes and drop into the boiling water for two minutes.


Remove and place in an ice bath. Peel and set aside until your sauce base is ready. Then add the tomatoes to the pot. Let soften and then mash up and stir. When well blended together add the canned tomatoes. Continue to simmer and stir for about 30 minutes. Add the basil, salt, and pepper and finish off for about ten minutes.


While you are simmering your sauce, prep the rest of the dish. Cook and let your lasagna noodles cool.


Chop your zucchini and squash and place on a pan with some olive oil and salt. Place in the oven on broil for about ten minutes.


Finally, mix together the ricotta with the lemon zest, juice, and basil.


Alright- it’s been about an hour and a half and all the fixings are ready- time to assemble. In a 13×9 pan start layering. Sauce first then noodles, ricotta, veggies, spinach and then sauce again. Keep going till you pan is full (I got two full layers veggies and the top one just ricotta) and top off with sauce and either grated mozzarella or Parmesan cheese.


Bake at 350 degrees for 30 minutes, then enjoy!


*** Adapted from Green Kitchen Stories

World’s Greatest Vegetable Lasagna!

Homemade Falafel and Veggie Naan-wich


I grew up in a very white-bread meat and potatoes kind of family. I became a vegetarian when I was 16 years old. A couple of my newer high school friends were vegetarian and it just amazed me to realize that I did not have to eat meat. One day I bit into a chicken patty, looked at it and considered what I was doing, spit it out, and never looked back. That was 17 years ago.

Now it definitely wasn’t easy. I had no idea what I was doing for the first few years. I stopped eating meat but my family had no idea what to do with me. They kept cooking the same food and I just subsisted on side dishes. I developed a lot of bad habits this way; they have been hard to break over the years.

Falafel is one of those delights I had never had until a few years ago. Oh, what I was missing. It is truly one of the best foods to eat in the world. This recipe is definitely the best one I have made so far. I bit into it and I was just like “oh, shit.” It’s that good.



Falafel Ingredients

This makes enough for 12 falafel patties

16 ounces (1 pound) of dried chickpeas. Soak overnight in water. Drain and pat dry.

1 large handful of parsley

1 small handful of cilantro

1 large shallot or two small shallots

1 handful pecans

5 cloves garlic

2 tsp cumin

1 tsp smoked paprika

1 tsp coriander

1/2 tsp cayenne pepper

pinch of salt and pepper

1 egg

3-4 tablespoons milled flax seed (can use flour if you don’t have this)

Plain or Panko bread crumbs to coat before cooking, do not mix into the batter

Grape seed or avocado oil for cooking

Naan-wich Ingredients

Magic Green Sauce

1-2 jalepenos based on your spice preference- discard stems

4 cloves garlic

1 large handful each parsley and cilantro

1 avocado

1/2 cup water

1/2 cup olive oil

Juice of one lime

1 large pinch salt

1/2 cup pistachios (shelled)

Sandwich ingredients

Garlic Naan

Hummus. Here in Dayton I like DLM brand hummus. Your favorite kind will do.

Shredded carrots

Peppadew peppers (found in the cheese and olive bar section of most grocery stores)


Pickled red onions. To pickle a red onion chop it into thin strips. On the stove bring to a boil equal parts Apple cider vinegar, white vinegar, and water with about a tablespoon of sugar. When boiling place onions into liquid and turn off the heat. When at room temperature place into a jar and in the fridge, or may use immediately.



To make the falafel “dough” place all ingredients in food processor. I like to place the garlic and shallots in first to ensure they get chopped up nice and fine. Add in the rest of the ingredients, saving the egg for last. When it comes time for the egg, add about 1/4 of the yolk and egg. Do not add the whole egg or it will make your mixture much too runny. If you are vegan, egg can be omitted.


Place your falafel mix into the fridge to chill for  1-2 hours. This is a good time to get your green sauce made. Again- easy as pie- because it involves throwing everything into the food processor. The jalepenos and garlic should be first so they get nicely processed. I found the consistency for this to be somewhere between a dressing and a hummus. Not runny but not spreadable withy a knife, either- somewhere in between. This will make plenty to store the rest in a jar for later.


Okay! Time to cook the falafel. I used a cast iron skillet for this. I find it gets me a really nice crust when I need it. Get your oil heating on medium heat. Form your falfel into small patties and coat lightly with breadcrumbs on each side. This will help them get crispier in the pan. Cook each side for 3-5 minutes until golden brown. They stick together well and are pretty easy to flip.


After you flip them, heat up your naan. I just turn the broiler on and heat each side right on the rails for 1 minute each side. Get your falafel patties and put your wich together. I start with a layer of hummus, a layer of magic green sauce, carrots, peppadew peppers, pickled red onions, spinach, falafel, and top with a little more green sauce.  I am not kidding, these are so good and so addicting- you will love them!!!


*** Falafel recipe adapted from the minimalist baker:

*** Naan-wich and green sauce recipe adapted from Pinch Of Yum:

Both of these are great sites- check them out!


We lose patients. As doctors, we lose patients every day. Sometimes those losses are expected, and we have had time to prepare the patient, their loved ones, and ourselves for that inevitable moment when that last breath is heavily sighed. Those are the best of times- when we can say our goodbyes and provide a little bit of comfort to those whose lives are ending. I am so thankful that I am able to do this for my patients and their families; it is the greatest honor of my job.

And sometimes we lose patients quickly. Death swoops in with a chaotic fury. There is no time for family and loved ones to prepare for this. It hits them immediately like a freight train. In these times I want so much to be not a doctor, but just a human being, and it is very hard to maintain the distance that is needed to preserve the duties of my job.  The distance that allows us to look you in the eye and tell you that person you loved the very best is gone forever.  Our tears and our grief will not help you in that moment, our job is to keep it together for as long as possible so that you can fall apart, and we will help to catch you. How many times have I crouched in the hall, the stairwell, the darkened corner and finally let free those tears?

We carry our patients and our experiences with us for our entire careers. Every physician will be able to tell you the exact story of the first patient that died under their care.  And that same day, every physician took a moment for themselves, put a smile onto their face and went into the room of their next patient. Because we have many other patients and families relying on us.  But when we go to bed at night and wake up the next morning, and the morning after that, we will still be thinking of those patients that we lost. Their names, their memories, their stories will be etched in our minds forever. They will inform every decision we make for the rest of our careers. We will continue to tell our patients’ stories, and they will never be forgotten.


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