Follower Sunday: “Thank You” Readership Featuring: Guest Chef-Janice Baker, MBA, RD, CDE

Janice Baker, M.B.A., R.D., CDE

Registered Dietitian, Certified Diabetes Educator

619-742-0145

E-mail address: jbaker9@gmail.com

Website address: http://www.bakernutrition.com

By Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

 

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing to them, a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware, this is my way of “giving back.”  Starting today and each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. 

With that said, It is my pleasure to introduce my colleague, featured contributor, Janice Baker who will be the Guest Chef today, February 22, 2009. Janice Baker, M.B.A., R.D. , CDE has been providing diet counseling and medical nutrition therapy since 1982, specializing in weight management, diabetes education, cardiac risk reduction and eating disorders. Janice's career in nutrition started with hospital dietetics, working with patients in medical, surgical and intensive care units. Other areas of medical nutrition therapy experience include cancer support, home health care, worksite wellness programs, pulmonary and cardiac rehabilitation. Janice has been working in the local school system to education students and teachers about childhood nutrition issues. She has developed an accredited school nurse education program on diabetes. She also writes a monthly newspaper column, and has participated in several radio, television, and public speaking engagements.

Education:

Bachelor of Science: Dietetics and Food Administration, California Polytechnic

State University, San Luis Obispo, 1981 Post Graduate Dietetic Internship:

Good Samaritan Hospital, Cincinnati, Ohio, 1982 Master of Business

Administration: National University, San Diego, 1989 Certified Nutrition

Support Dietitian: 1990-1995 Certified Diabetes Educator: 1992 - present

Specialties:

Janice is available as a personal nutrition consultant to help translate

nutrition and diet recommendations into realistic lifestyle changes for long

term weight loss and/or disease management. She values the benefits of

physical activity as part of a total nutrition and wellness program, and has

close working relationships with local physicians, physical therapists and

other health care providers.

 

Here is Today’s Guest Chef and featured contributor, Janice Baker, with her recipe,   which is Pumpkin Brownies.

• Original recipe reprinted with permission from Janice Baker, MBA, RD, CDE
  E-mail address: jbaker9@gmail.com
• Website address: http://www.bakernutrition.com

    © Pumpkin Brownies

• 1 cup flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon pumpkin pie spice
• ¼ cup sugar
• ½ cup brown sugar
• 12 packets of Equal or Splenda (if you are not concerned about sugar intake, use another ¼ cup sugar instead)
• ¼ cup oil
• 2 eggs
• 1 cup pumpkin (pure pumpkin – not pumpkin pie mix)
• ½ cup nuts (optional)

Preheat oven to 350. Mix dry ingredients together well. Beat eggs slightly and then mix in with the rest of the ingredients. Pour in a 9 x 13 inch baking dish coated with nonstick spray. Bake for 20 minutes. Cool, then cut into 24 squares.

Nutrition Content:

Serving size: 1 brownie; Servings per recipe: 24

• Calories per serving: 85 (69 calories per serving when made without nuts)
• Carbohydrate grams per serving: 10
• Protein grams per serving: 2
• Fat grams per serving: 5

Hints:

To dress this up, after this is cooled and before cutting, make up a cream cheese icing with an 8 oz. package of lowfat cream cheese (also called Neufchatel), ½ tsp of vanilla and 12-14 packets of Splenda or ¼ cup powdered sugar to taste, if you want a lower fat/sugar frosting. Spread on the brownies when cooled. You may also use any other type of frosting if desired. Garnish with chopped pecans, walnuts or sliced almonds.

You may also cut back the brown sugar content of this recipe, increase the Splenda by about 5-8 packets. Total sugar should still be about ½ cup.

You may also use ½ cup whole wheat flour and ½ cup white flour instead of all white flour to increase fiber content.

 

Contact Janice at the following address:

Janice Baker, M.B.A., R.D., CDE

Registered Dietitian, Certified Diabetes Educator

619-742-0145

E-mail address: jbaker9@gmail.com •

Website address: http://www.bakernutrition.com 

THANK YOU !