I started Nourished Simply because I found so often that clients and patients that I met with were so confused about what to eat. There is so much nutrition information available now that isn’t always accurate. Everyone who eats thinks they can give nutrition advice. I spend much of my patient care time clearing up nutrition confusion misinformation. My mission is to take the confusion out of eating healthy.
My goal is share basic and accurate nutrition information. You will find information on healthy eating, meal planning, nutrition information on specific foods, and my favorite recipes.
All foods fit. Eating healthy does not need to be confusing or difficult. You can be truly nourished simply!
I share my favorite recipes that I make for myself and my family regularly. Fortunately, neither I nor anyone in my family has food allergies or sensitivities. I have also rarely worked with patients/clients with food intolerances, so my recipes here are for the general population who does not require alterations in ingredients. For example, some recipes may be naturally gluten-free, however, I don’t purposely make gluten free recipes.
Some recipes are low in carbohydrates, not because carbs are evil (they are NOT), because many of my patients who have had weight loss surgery are unable to tolerate many starches. You can find out more about weight loss surgery at my other website; www.bariatricbits.com. I also have worked with a large number of diabetics that need to control their carbohydrate intake.
I generally use whole wheat flour, because this is the type of flour that’s usually in my pantry. I am not afraid of regular all-purpose flour, though. I am also not afraid of regular sugar or butter, but do experiment with stevia and alternative fats too.
I don’t follow any specific way of eating. So, I don’t label my recipes. I may make a gluten free recipe, a vegan recipe, a low carb recipe, or a recipe that doesn’t fit into any particular category. The recipe index will help guide you.
The Boring Stuff
I have two degrees in Nutrition: BS in Applied Nutrition from Penn State University and MA in Nutrition Education from Immaculata University. I have been a practicing (I actually work will real people) dietitian since 2001. I have worked in health care settings my entire career, so have experience working with not only healthy people, but also people diagnosed with diabetes, heart disease, renal disease, cancer, and GI issues. Since 2007 I have worked solely with weight loss surgery patients. When I became a mom in 2003 I became a part-time dietitian. The field of nutrition allowed me to still continue with my career and be a part-time stay at home mom.
I spent a long time in school to be qualified to do what I do. I get kind of crazy when I see bloggers with no degree in nutrition giving nutrition advice. FYI a certificate is not the same as a degree (End Rant!)
I became a dietitian because as a kid and teenager I struggled with my weight. I was not blessed to come from a family with “skinny” genes. Even now I still struggle. I have advanced training in weight management, but it’s my personal struggle that I feel makes me an expert. I know exactly what causes weight gain, how to lose weight, and how hard it is to maintain that loss. The struggle is real. I have had to lose more than 30 pounds in the past. My patients have lost well over 100 pounds.
Interesting Facts (at least interesting to me)
I was born and raised in the Philadelphia area and have never left, except to go to college.
I am the mom of two kids (one teenage!), both of which are picky eaters.
I can’t pass up a cookie or chocolate. (Hence why the weight struggle is real)
I eat three meals every day!
I love yoga, but am not flexible at all.
I completed two half marathons, but now don’t ever want to run again!
I swim, spin, and take Bodypump classes every week.
I love peanut butter.
I love a good salad.
I’m addicted to Starbuck Iced Green Tea Lemonade (half sweetened of course)
I don’t believe that one way of eating is perfect for everyone, we all of different tastes, preferences, cultural background, beliefs, and budgets. Just eat more plants. Don’t forget about protein. And…..
Savor the food you love.