Wednesday, August 28, 2013

Week 3: Start of My First Rotation and First Recipe :)

Can't believe that we're already at week 3 of the internship. I going to count every week for the next 9 months?!? Why yes, because every week or better said, every day we're learning something new. The past two weeks have been orientation so far. Basically, we listened to seminars, went over HR stuff, more seminars, toured at the Greater Pittsburgh Community Food Bank (also got to volunteer there too!), and received all our assignments for this internship.

Greater Pittsburgh Community Food Bank
Having a blast with Haley sorting through usable products
All the interns working hard
This week was the first week that we actually got to start with our marketing rotation. Six other interns and I were paired with the Pittsburgh Public school system with the goal to increase participation in the Power Up program. I was lucky to have two other interns, Sam and Jacie (two awesome girls who helped bounce ideas around), located in the same program within the Pittsburgh School system since it is so large. Power Up Program provides nutrition education to students in PreK-12th grade which focuses on healthy eating behaviors and an active lifestyle. Power Up provides science-based nutrition education on adopting healthy eating behaviors and an active lifestyle. This project is designed for us to create and market a project from our own design (have to get approval first) while accumulating over 108 hours of marketing experience. I am very excited to be paired with Power Up Nutrition Managers, Ann, Jill, and Teresa who oversee 48 school totaling over 24,725 students for the Power Up program (impressive!!). Ann is assigned to help oversee my project and with her help and the other Power Up Managers, we were able to bounce ideas and get our creative juices flowing. I will be back in October to implement the marketing plan. I am very excited to work with this site!

Three Interns and Three Power Up Mangers
My Power Up Manager, Ann
Along with researching at the Power Up headquarters site within a school, we also have a HUGE medication interaction assignment due on Friday equals long work days...but finally starting to get the groove back into the training and the cooking scene since I haven't had much time as of late! Had a great track session and then hit the pool for the second time since I have moved to Pittsburgh.

Power Up notes and books that will be used frequently!

So yesterday at 9 pm, I decided to make dinner for today. When your day is from 7 am to 9 pm (work, more work, workout, homework) it is hard to find time to cook. I love this recipe...Sweet Potato Quinoa with feta. I added tofu for lunch and then cooked a couple of eggs to throw on top for meal in less then 5 minutes :). I also had extra kale that I added...feel free to have fun.

Sweet Potato Quinoa with Feta
1 cup dry quinoa
2 cups water
2 cups roasted sweet potato fries, diced (recipe follows)
1 can (15 ounces) organic black beans, rinsed and drained
1 cup frozen corn kernels, thawed (I add frozen right to the quinoa pot when it’s done)
1 cup diced red bell pepper
3 green onion, finely chopped
2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil, divided
Freshly squeezed lemon juice to taste (or 1 tbsp lemon juice)
1/2 cup crumbled low fat feta cheese
Salt and pepper to taste

In a saucepan, combine rinsed quinoa, and water. Bring to a boil, and simmer for 15 to 20 minutes, until water is absorbed and quinoa is tender. Once quinoa is cooked, transfer to a large bowl, stir in 1 tablespoon of olive oil and set aside to cool. In a separate bowl combine sweet potato, black beans, corn, bell pepper, scallion and parsley- toss to combine (and any other tasty veggies). Combine sweet potato mixture with quinoa; add remaining oil, lemon juice, and feta.

Sweet Potato Fries
Preheat oven to 425°F. Cut 2 medium sweet potatoes into half-inch thick fries. Lay on a sheet pan and toss with 1 tablespoon or less of olive oil, salt (I just sprinkle a little Kosher salt), and paprika. Bake for 30 or until golden brown — turn once half way through.

And your dog pick of the week.....enjoy! Wouldn't this look good as a doormat.