We’ve all tasted sweet. Most of us enjoy spicy. And a crunchy texture is always fun. Now Terri E. from California combines all three in a bold, new recipe for Sweet and Spicy Tortilla Chips. They’re a little bit Mexican, a little bit Indian and a whole lot Californian.
“I’m originally from Illinois,” says Terri. “I did my undergraduate work at the University of Illinois in Champaign-Urbana followed by a dietetic internship at Barnes Hospital in St. Louis.” While Terri worked on the organ transplant floor at Barnes, she counseled kidney transplant patients on proper dialysis diet. “I guess I worked my way back to chronic kidney disease (CKD) and end stage renal disease (ESRD) from there,” she says with a chuckle.
Terri became a dietitian in 1986. She explains, “I’ve worked as a renal dietitian for ten years, and joined DaVita in October of 2006. I enjoy the positive atmosphere and team approach that DaVita encourages. The most rewarding aspect of my job is being able to see the same patients on a regular basis and watch long-term benefits and quality of life improve as a result of the education and counseling I provide.”
In addition to helping her patients, Terri enjoys the camaraderie of her coworkers. “Our center in California has twelve chairs and about 75 patients. I’m good friends with the social worker there, and share responsibilities with another dietitian who also happens to be a good friend outside of work. We have a terrific team and they make coming to work fun,” shares Terri.
Terri’s Sweet and Spicy Tortilla Chips can accompany any meal that needs a bit of pizzazz. But be warned — the sweet-spicy crunch can be very addictive. Just a small portion delivers maximum enjoyment. Plus you can save some for later as leftovers store well in an airtight container.