Sr. Project Recap + Paleo Biscotti Recipe
Issue #14
Hi everyone, and happy Friday! This is a bittersweet issue because it is my last issue I will be doing about my Sr. Project :( This has been an amazing journey for me. Getting to write about this topic and sharing my findings, and recipes has been a fun new challenge for me. This week’s issue is on everything that I have learned and experienced throughout this project, and how I have grown since starting and balancing life in the chaos. However, this is not the end, I do plan to still post recipes (when I have the time) but nothing weekly. Again, I want to thank each and every one of you who have read my issues every week and supported me throughout my Sr. Project. Don’t forget if you haven’t already, to subscribe to enter the chance to win my maple cinnamon granola and honey roasted sriracha cashews. The last day to enter is May 23, 2024.
Recap/Wrap Up
These past 3 months since starting this newsletter, it has allowed me to step out of my comfort zone. I have never been much of a writer, but I have found enjoyment in doing these issues every week. It has challenged me to think critically and also research more into the importance of nutrition. Like I have said before I am no expert in nutrition just yet, but I think that learning new things I never knew before because of writing these newsletters, it has opened a whole new world for me. Especially getting to interview my mentor, Heather Gerrish, and her insights into the importance of nutrition, as well as another interview I had with a Registered Dietitian for my research paper. I have learned so much more since starting.
When volunteering at White Pony Express, I saw what a community looked like. Sure, we can have communities at school or at work, but when I was volunteering at White Pony, I got to see and be a part of firsthand of that community. The people who work and volunteer there are some of the sweetest people and you can tell that they really care and enjoy what they do. There was this very sweet lady named Theresa, who was basically a mentor to me when I was volunteering. What made it an unforgettable experience was that we all worked together as a team and community. None of us knew one another, and yet it felt like I had known everyone; they were so welcoming.
My Mission
My mission with these newsletters was to help educate adolescents about the importance of dietary trends on social media, more so relating to diet culture. I wanted MANGIA! to be a resource that anyone could use, to access free information about nutrition and yummy recipes. I hope I have inspired you all in some way (please let me know in the comments, I would love to hear!).
I have enjoyed creating recipes because one, I love to cook and bake. And two, I love getting to share my recipes with all of you. Food is what brings people together. It is a sacred moment, without judgment. That is why I believe that social media can somewhat disrupt that moment. Social media can be the background noise in our lives, but if we are not careful, we can be living fully in it.
Something that I pointed out in my research paper was that social media was created to share creativity, but some influencer telling you to go on a diet in order to be “healthy” is not creative at all, it’s degrading. Which is why social media should be a secondary source when it comes to getting tips on nutrition and recipe ideas, and a primary choice should be seeking out expert guidance, like a Registered Dietitian. I think that we have become so twisted in a world of following people because of what they say is good for you and what is not. We are bombarded with all of this information on social media. Eat this, eat that, don’t eat that, blah, blah, blah. Many of us can start to feel overwhelmed, then that is a key indicator that we need to take a step back. At the end of the day, only you know what is good for you. What makes you feel good and what makes you feel bad. I believe that life should be enjoyed, without restriction, especially when it comes to food choices. Moderation is key. My goal is to be able to help myself and others find their own inner voice, to where they don’t need to listen to these toxic health influencers.
I plan to study Nutrition and Dietetics in college. I will be attending Diablo Valley College this fall for the next 2 years, then transferring to UC Davis to finish out my 4-year degree, and I hope to become a Registered Dietitian!
Again, thank you so much to you all who have been supporting me throughout my project and here’s to more recipes to come! I love you all!!!
Paleo Biscotti (GF, DF, Vegan)
Makes 10-12
Ingredients
2 cups almond flour
1/4 tapioca or arrowroot four
Pinch of salt
2 Tbsp coconut oil or butter, cold
1/3 cup maple syrup
1 tsp vanilla extract
1/2 tsp almond extract (Optional)
1/4 cup pistachios, roughly chopped *You also use almonds and or cranberries as well* (Optional)
Preheat the oven to 350 degrees.
In a mixing bowl combine almond flour, tapioca flour, and salt together, and mix.
Once mixed, add in the cold coconut oil or butter and use the back of a fork to combine, until a crumbly mixture forms.
Next add in the maple syrup, vanilla, and almond extract, and mix until a dough ball forms.
Fold in the chopped pistachios and line a baking sheet tray with parchment paper.
Transfer the dough to the lined tray and shape the dough into a log. It should be around 12 inched in length and 1/2 inched in depth.
Place into the oven for 25-28 minutes. Keep an eye on it to make sure it doesn’t burn.
Once done, remove from the oven and allow to cool for 10 minutes. *Do not turn off your oven*
Next, take a sharp knife and cut the biscotti into around 1-inch-thick slices.
Place back on the tray with the slices facing upright and return back to the oven for 8 more minutes.
Allow the biscotti to cool before enjoys with a lovely espresso!