Change From Within (Plus a review & giveaway of Joy Bauer’s new cookbook!)

I have a friend who works in a field that to me, sitting on the outside looking in, seems oppressive to a number of minority groups. She believes in gender and economic equality, so her work seems in contrast to her belief system. However, when I asked her why she chose her career, she said that by working on the inside, she creates real change and believes through her efforts that one day, the institution in which she is affiliated will be transformed.

Seems everywhere you look these days there’s someone saying or writing something about the obesity epidemic. “We have to do something about obesity!” cry politicians, school administrators, and even military officials. But like my friend said, change is best made from the inside out; made by the folks in the trenches.

In the six years since I made the decision to take back my body and health, and especially in the two years I’ve known nutritionist Joy Bauer, I’ve caught the fever for creating dietary changes within our culture. As I wrote in my interview with Joy at the beginning of this year (See “My New Year’s Interview with ‘Today Show’ Nutritionist Joy Bauer”), “I believe in Joy’s message. Her commitment to and passion for teaching and supporting healthy food choices and good nutrition is – in a word – infectious. The minute I met her, I knew I’d met a kindred spirit.”

I’d thought about going back to school to study nutrition, but thinking is all I did until I had surgery in June and spent three days in the hospital eating wretched, wretched (I’m not kidding, it was wretched) food. That’s when I decided I needed to be on the inside formulating change rather than on the outside dictating change. I found a 2-year dietetic technician program at Community College of Allegheny County in Pittsburgh to which I applied, was accepted, and will begin in January. (The program is mostly online. For more information, go to CCAC’s information page.) 

Expanding my knowledge of nutrition in this way will put me in a position to suggest and hopefully implement changes from inside institutions such as hospitals or nursing homes. (A bit of Lynn Trivia: My first “real” job when I turned 16 was as a dietary aid in a nursing home. I loved it, although I doubt I’ll be engaging in mashed potato food fights anymore.)

While Joy Bauer is a big name in the “industry,” her education and expansive knowledge of nutrition puts her squarely on the inside where she implements change within her practice, online, and on Today. In my own transformation from the inside out, learning about food and learning to cook in a more healthy way was imperative. That’s why I recommend Joy’s new cookbook, “Slim & Scrumptious.” It not only includes healthy recipes, but solid (and non-intimidating) information about food selection, spices and cooking in general.

I picked up my copy in April and have made several recipes, including the Banana Pecan Bread, which I include at the end of this blog. So far, every one I’ve tried I’ve loved. “Slim & Scrumptious” includes breakfast recipes, stews and soups, an awesome lentil burger and a quinoa salad that made me fall in love with quinoa. Next up, I’m making the Roasted Cumin Cauliflower and Carrots.

Joy includes several meat-based recipes as well, and nutrition information is listed for each recipe.

I have a copy of Joy’s cookbook to give away! All you have to do to throw your name in the hat is leave a comment or send an email to I’ll draw a winner on Friday, Oct. 22.

As promised, Joy’s Banana Pecan Bread recipe (with a few notes from me because I didn’t have all the ingredients when I made it Sunday).

½ C pecans (I used walnuts that I toasted in a dry fry pan on the stove)
1 C whole wheat flour
1 C all-purpose flour
2 t baking powder
1 t ground cinnamon
¼ t ground nutmeg
1 ½ C mashed ripe banana (2 large or 3 to 4 small bananas)
2 T reduced-fat trans-fat-free tub margarine spread, at room temperature (I used 2 T Land O’ Lakes light butter)
½ C packed light brown sugar
2 large egg whites
1 t grated orange zest (I omitted this)
Juice of 1 small orange (I used ¼ C bottled orange juice)

Preheat oven to 350 degrees. Coat a 9×5 loaf pan with oil spray and set aside.

Spread the pecans in a single layer on a baking sheet. Roast the pecans in the oven until they are lightly toasted, 6 to 8 minutes. Allow them to cool slightly. Finely chop and set aside.

In a medium bowl, whisk together the flours, baking powder, cinnamon and nutmeg.

In a large bowl, thoroughly combine the mashed bananas, margarine, brown sugar, egg whites, and orange zest and juice.

Sprinkle the dry ingredients over the wet mixture and fold together until the ingredients are just combines. Take care not to overmix; the batter will be slightly lumpy. Gently fold in the pecans.

Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool completely before removing the bread from the loaf pan.

Serves 20

Nutrition info: 104 calories; 2g protein; 19g carbohydrates; 3g total fat; 0g saturated fat; 0mg cholesterol; 2g fiber; 40mg sodium.

32 thoughts on “Change From Within (Plus a review & giveaway of Joy Bauer’s new cookbook!)

  1. I LOVE Joy Bauer. How wonderful that you are inspired to study more about Nutrition, Lynn. You CAN make a difference. I so enjoy your blog….check it daily. You give me hope when I think I already 'ran out'!
    Daryl Micciche

  2. Isn't it interesting that when we make a decision to change one thing, how often that puts in motion multiple changes in our lives? How wonderful!

  3. I am excited for you, Lynn. I think you have made a great choice for yourself-and those who will benefit from your knowledge in the future.

    My mother is in a nursing home that serves very good food. She was previously in another nursing for a short time, and the food was NOT good. What a difference in her adjustment this time. Mom went into the facility at 91 pounds and is now a normal 120. The quality of the food has made all the difference for her. This is important work, Lynn. Best wishes to you…

  4. It's Jane again. For some reason I had difficulty leaving my previous comment, and the link to my blog is not there. I just wanted you to know who it is from. I would imagine there are a lot of “Janes” out there. I hope it works this time. Again, congratulations!

  5. Just finished reading an article in Oprah magazine about folks who have decided to make career changes and how they figured out what they should do. You new path sounds very exciting.

    I love Joy Bauer's recipes too… I only have one complaint and that is about her serving sizes. There is no way in heck I'd but a 9×5 loaf bread into 20 pieces. No way. Nor would I consider a slice that thin to be a serving. I'm sure I'm not alone in this thinking.

  6. Lynn – how exciting! I toyed around with the idea of going to school to be a dietitian, but I already have a dozen years of college already (which I am still paying off thankyouverymuch). I admire that you are going to do this and know you will be great in the field!

  7. Lynn, how wonderful and exciting for you that you will going back to school. As Shelley commented above, this is a new chapter in your life. Congratulations!


  8. As I was reading I am thinking “Ahh, yes, that is exactly what I picture Lynn doing.” Funny how some times what we are supposed to be doing just becomes apparant one day then you can't imagine yourself not doing it. That's great, I'm sure you will be at the top of your class:)


  9. Wow that's so exciting Lynn! Well done you! So positive and inspiring.

    I must admit I have the same reservations as Helen re the serving sizes… 20 pieces from a loaf tin? Really? That's a sliver at best! 🙂

  10. Very inspiring story, and I completely agree. It takes really changing on the inside to see the outward changes. I eat completely differently now than I did before, but I really enjoy what I'm eating and I feel 100% better. I will continue to follow you and thanks for the post!

  11. I love your blog, Lynn! ~Your such an inspiration to me and many others. Just wanted to say thanks and I think we could be long lost sisters. LOL You really touch base on so many feelings that I have, too.

  12. Congratulations on starting the dietary technician program! One of my first jobs was in the dietary department of a psychiatric hospital, and it was sad to me how poor the food was, especially considering how long so many of the patients were staying there: meals become an important part of any institution.

    I'll have to browse Joy Bauer's cookbook at my bookstore. I was planning on picking up Martha Rose Shulman's _Recipes for Health_, so I'll see if Bauer's book inspires.

    I do confess, though, that I am irritated by otherwise perfectly fine recipes that include ingredients like “reduced-fat trans-fat-free tub margarine spread”. I'm just so convinced that processed food is part of the problem, that I can't see it as part of the solution. Maybe if *I* studied dietetics, though, I'd be less rigid?

    Enjoy the coursework…it sounds like fun, actually.

  13. I'm so excited for you Lynn on your decision to go back to school and study nutrition. That is just fantastic.

    And the recipe sounds delicious. I might have to try it this weekend.

  14. I don't watch a lot of tv and had not heard of Joy Bauer, until your blog. I do love new cookbooks and trying new recipes. Congratulations on your decision to return to school.

  15. I catch most of my news online and follow Joy Bauer, love her success story ( who can not resist hearing the success of others as we plot our own) You are an inspiration, and glad to hear your going to school Lynn, nothing stops you!!

  16. Lynn you have shared with us so much real life information through personal experience in finding the motivation to lose weight and education on your success with maintenance. Best of luck on your dietetic technician program, I will look forward to hearing and learning more from your posts!
    Lynn P.

  17. I'm a huge fan of Joy Bauer, and I can't wait to make that delish sounding recipe! Thanks for the usual inspiration 🙂

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