Hello all!
My name is Danielle and I am a Registered Dietitian Nutritionist. I utilize a whole foods approach with intuitive eating practices by listening to your body. My nutrition expertise includes public health, fitness, food science, preventative health, and weight management. I have experience communicating science-based nutrition information in an assortment of settings including hospitals, skilled nursing, medical groups, online and individual consultations. I’ve always had a passion for food (cooking or eating), living healthy, and staying active.
I’ve tried every fad diet out there since I was young. I always assumed there was a quick fix! I came to realize the hard way that nutrition is 80% of the battle, while exercise is 20%. Instead of focusing solely on the numbers on the scale, I started focusing on how I felt. I don’t fixate on what to avoid, but rather I start by choosing the proper carbohydrates, proteins and healthy fats. I found eating more often and snacking constantly works great to keep your metabolism up, as well as the timing of nutrients. Food should be fun, enjoyable and you should never punish yourself for having a cupcake! It would be amazing to be able to share what I know and also learn from others in return. Being healthy is infectious and once you start you will never look back!
To start us off: Happy International Mediterranean Diet Month!! I love following along with this eating pattern since it emphasizes eating primarily plant-based foods, such as whole grains, legumes, fruits, vegetables and nuts. But don’t worry you can still eat plenty of fish, poultry and red meats; however, just more sparely. Focus on adding healthy fats and using herbs and spices instead of butter or salt to add flavor to your meals. During May try to make one small change or goal in your diet. It can be as simple as adding another cup of fruits and vegetables throughout the day or switching to healthy fats such as olive oil, avocados and nuts.
Try this Good Fat Swap Recipe: Avocado Egg Salad
I can’t get enough of avocados! Who wouldn’t love these creamy, nutrient dense fruits that are great for swapping out for saturated fats.
Recipe Serving Size: 4 (1 serving = ½ cup)
Ingredients:
6 hard boiled eggs (peeled and halved)
1 ripe avocado, halved, pitted and peeled (large)
1 Tbsp. white wine vinegar
1 tsp. Dijon Mustard
½ tsp. salt (optional add paprika or some spice if you like it hot!)
½ cup minced onion
Optional: You can’t have to many vegetables, so go crazy and add anything else that sounds yummy!!
Directions:
Remove and discard yolks of 3 of the eggs. Cut the remaining egg whites and the yokes to use later. In a bowl, combine half the avocado, vinegar, mustard, and salt. Mash until mixture is smooth. Then cube the remaining avocado and add to the smooth mixture along with the eggs and onions. Mix carefully! Enjoy on whole-wheat toast, crackers or make a yummy sandwich to take on the go!
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