I’ve always loved to cook, eat just about everything, and be active. By the end of high school I had become fascinated with food politics and how our food can help or hurt us that I was definite – nutrition was my major.
My internship included hands-on experience at Johns Hopkins Hospital where I was able to work with individuals diagnosed with some of the most rare nutrition-related diseases as well as the most common. I came away with the concern that in order to get my clients to eat healthy I would also need to show them some easy, enjoyable ways to make these foods delicious.
After becoming an RD and getting some clinical nutrition experience under my belt, I went back to Hopkins to work on nutrition research while earning a certificate in professional culinary arts. At that point I was prepared to pair my culinary arts training with my nutrition science knowledge in order to plan nourishing meals, which also pleased the palates of my clients.
I spent years helping many clients understand how to nourish themselves to feel good and avoid disease.
But there were still questions about nutrition, metabolism, and consequences of unbalanced hormones that I needed to answer for my clients and myself.
As I looked around I was becoming discouraged by the number of women I observed who seemed to be “giving up” on their health. I embarked on a mission to rescue my suffering friends by finding solutions for how to maintain a healthy weight, comfortable digestion, and a positive outlook on life. I developed a plan for how to exercise to maintain strength but not debilitate the body, how to enjoy delicious food that nourishes and doesn’t cause inflammation, and how to use food to delay effects of aging and turn on healthy genes while repressing the disease-causing genes.
I have done the research using myself as the guinea pig and have made significant changes in my own diet and lifestyle because I refuse to believe that I am expected to gain weight, become depressed, or go through my day exhausted and foggy-headed. I know which foods make me feel bloated and sluggish so I stick to delicious vegetables, fruits, pseudograins, and proteins that keep my body in balance. I also know that I feel so alert, fit, and energized after exercise so I try to choose one of my favorite activities each day whether it’s running, weight training, yoga, paddle boarding, barre class or even something new.
“I am passionate about helping you to understand that food is your medicine. Medicine without the side effects.”
I believe that food is our medicine. We can play a very important part in our own healthcare if we make the effort to choose to eat food that is nourishing to our bodies. Staying healthy doesn’t depend on high-priced groceries, it’s not achieved from latest diet fad, and it may not look as sexy as the prepackaged food in weight loss commercials you see.
The best way to detoxify your body, optimize your own genes to avoid disease and premature aging, and balance your many hormones for a less turbulent journey through life stages is to bathe your cells with delicious, nutrient dense, antioxidant rich, hydrating, anti-inflammatory whole foods.
What you choose to eat can give you wrinkles or slow your aging, cause cancer cells to grow or create an uninhabitable environment for tumor growth, contribute to weight gain or reduce bloating and resolve digestive distress.
There’s an overwhelming amount of information out there! What is right for you?!
I want to help you understand how:
- grated beets in your salad give you a boost to make it through your workout
- ground flaxseed sprinkled on your oatmeal improves menopausal symptoms
- miso paste whisked into your dressing eases digestion
- an avocado blended into your smoothie decreases the inflammation of intense exercise
- a side dish of buckwheat prevents the inflammation responsible for Irritable bowel syndrome or diabetes
- yogurt with live cultures over fresh berries promotes healthy bacterial balance in your gut
- stir fried broccoli carries bad estrogen out of your body
- pomegranate seeds folded into a quinoa salad help to prevent breast cancer
- turmeric paired with black pepper and olive oil in a spicy sauce reduces inflammation, pain, and swelling in your body
…and there is so much more I’m looking forward to sharing with you!
Eating this way and following my own lifestyle plan makes me feel vibrant, energetic, and happy. And I can’t wait to share my programs with you if you are suffering and believe you have run out of options.
CREDENTIALS and stuff
- Registered Dietitian Nutritionist
- Licensed Dietitian Nutritionist (MD)
- Member of Academy of Nutrition and Dietetics, Maryland Academy of Nutrition and Dietetics, Sports, Cardiovascular and Wellness Nutrition, Food and Culinary Professionals, Dietitians in Integrative and Functional Medicine Dietetic Practice Group, and Nutrition Entrepreneurs Dietetic Practice Group.
- Siggis Ambassador
Jennifer lives in Maryland with her husband (#1 recipe taster) and 3 kids who have finally realized that eating what she tells them to really does make them feel good.