Here’s what you can expect when you work with an MN dietitian:

#Science: Evidence-rooted nutritional advice and recommendations. No fad diets here.

#RealFood: Tools and strategies that bring real food to the forefront. No shakes or potions here.

#RealLife: Individualized advice that fits your reality. No guilt trips here.

  • Creamy dreamy avocado pesto 🥑 is this calling your name??! Filmed the recipe over in stories now 🙌🏼😊
  • Snacking 101 🥑⠀
Snacks can be great for curbing hunger, staying sharp and keeping blood sugar steady. 🧘🏻‍♀️⠀
But snacking can have the opposite effect if you’re missing the filling nutrients Mother Nature builds into her whole foods: fiber, protein, fat.🥥⠀
See, most “snack foods” have been stripped of these nutrients and contain non-nutritive ingredients instead, like added sugars, excess sodium and unhealthy fats. 👎🏻⠀
So my advice when it comes to snacking is to keep it real whenever you can! That means having real blueberries, yogurt and almonds instead of “blueberry filled cereal bar with yogurt coating”. Make sense?🍓⠀
Finally, for it to really hit the spot, combine fiber-rich foods (fruit, veggies, high-fiber crackers) with some protein/fat-rich food like nut butter, seeds, eggs or avocado for example.⠀
What’s your favourite snack these days?!
  • Mom have a bite of my strawberry. Just kidding. What? 🤷🏻‍♀️ Motherhood is all the feels, all the time, all so worth it. Happy Mother’s Day to all the moms, moms to be, moms #ttc and mama figures out there. You’re incredible 💕
  • Right?! Happy Mother’s Day weekend to all you fruit-chopping heroes! 🍉 🍌🥝🍇🍎🍐🍊🍓
  • Almond Blueberry Muffins 🍋 
Happy Meal Prep Monday! Made a batch of gluten-free muffins for the week and thought I’d share the recipe! I recommend almond flour, for a nice fine ground. Unlike almond meal, it doesn’t have the almond skin so the texture is smoother and closer to flour. I like to store mine in the freezer to keep it fresh. You can find almond flour in most grocery stores. Hope you enjoy! 😊

Almond blueberry muffins 
Makes 12 muffins 
1 cup almond flour
1 1/2 cup quick oats (gluten-free certified)
3/4 tsp baking soda
2 tsp baking powder
2 tablespoons flax meal

2 eggs, large
Zest of 2 lemons
1 tsp vanilla
1 cup plain yogurt, 2% or more
1/2 cup organic cane sugar
1/3 cup melted coconut oil
1 cup blueberries
1/3 cup sliced almonds + 2 tbsp

1. Preheat oven to 375 degrees and grease a 12 insert muffin tray
2. In a bowl, stir dry ingredients together; almond flour, oats, baking soda, baking powder and flax.
3. In a separate large bowl, combine eggs, lemon zest, vanilla, yogurt, sugar and coconut oil. Whisk to combine.
4. Add dry ingredients to wet and stir to combine. 
5. Add the blueberries and 1/3 cup sliced almonds and gently stir to combine.
4. Divide among 12 muffin insertions  and sprinkle with remaining almond slices.
5. Bake 20 minutes or until golden.