Thank you so much for visiting and supporting my blog, Nutritionist in the Kitch. I am a Certified Holistic Nutritional Practitioner (C.H.N.) with a passion for…you guessed it, nutrition! I love to create nourishing dishes that make me feel good from the inside out, and I love even more to share these delicious dishes with others! That’s where you come in – the reader. This blog just wouldn’t be the same without you! I’ve had many Nutritionist in the Kitch readers contact me over the past couple years with questions, and I wanted to create a place on the blog with answers to those questions – so here you will find out a little more about me, my job, the blog, and life as the Nutritionist in the Kitch.
Why did you start Nutritionist in the Kitch? I’ve had the habit of snapping pictures of whatever I’m eating for quite some time, and I used to just post these pictures to Facebook. After plenty of different people suggested I just start a blog, I decided to go ahead and do it! It was the perfect way to share healthy meal ideas with others who wanted to know “what a Nutritionist eats”! This was the beginning of NITK – It’s so interesting to see how my blog has evolved since the beginning!
What is your mission for Nutritionist in the Kitch? As a Nutritionist I understand how confusing the whole world of nutrition can seem to most. All these different diet fads – eat this, not that, never that, but wait.. actually eat this, no, not that anymore, now this! It’s always changing and it can seem overwhelming. My goal is to simplify it as much as possible by sharing recipes that are healthy with an explanation as to why they are healthy, and what benefits they provide! My mission is also to inspire people to get into their kitchens and cook! The idea of cooking can be daunting but I do my best to publish simple recipes (I love dishes that have minimal ingredients) that will get even the most novice of cooks excited to be in the best room of the house! I’ve had a lot of clients, friends, and acquaintances tell me about how one of my recipes began their love for cooking and sparked an excitement to be in the kitchen, and that alone is unbelievably rewarding!
What is the Nutritionist in the Kitch food philosophy? Hmmm…If I could sum this up into just a few words: simple, whole, and balanced. It’s been quite the journey for me over the years – I’ve come from eating crappy foods almost all the time (in my teen years and early 20’s) to becoming a lot more aware of what fueled me (when I started in the nutrition field), to getting a little obsessive about healthy eating, in a not so great way … to now, finding a place of balance and openness. I’ve learnt that, well, I will always be learning, there is always new research, new discoveries, and new perspectives on nutrition, so I try to look at every eating philosophy with an open mind then through my own research and personal experience, decide if it’s something that fits my own philosophy. I believe in keeping food simple, and fresh, with minimal ingredients – whole and unrefined, resembling the way it came out of the earth … plant or animal, and I believe in balance – for me, this means once a week I go out with my hubby for a delicious and indulgent dinner, and a few glasses of wine. Or, once in a while I buy a tub of Coconut Bliss ice cream and eat it right out of the container with a spoon! Simple, whole, and balanced is the NITK philosophy.
Do you follow any one diet? Nope! As long as I practice my philosophy of simple, whole, and balanced, I’m happy. One thing, I do stick to however, is a dairy free diet, as I discovered a few years ago that I have a dairy allergy – dairy and me don’t go well together, so I just stay away from it – always.
Do you actually eat the dishes you create for the bog? I sure do! The recipes on my blog are always made right in my kitchen and end up right in my belly… and my hubby’s!
What foods should I be eating? This is a loaded question! I truly believe that everyone is biochemically unique, and no one diet fits all, therefore, it’s important to pay attention to how different foods affect you personally. I suggest people pay particular attention to how their body reacts dairy, wheat, gluten, soy, and eggs, as these are the most common offenders. Generally I recommend consuming plenty of fresh vegetables throughout the day, a variety of fruits (in season if possible!), raw nuts and seeds (allergies aside), a moderate amount of healthy fat sources like avocado, nuts/seeds, natural nut butters, coconut in all shapes and forms, and olive oil, as well as moderate amounts of organic meats (local if possible), wild fish, and free-range organic eggs (again, allergies aside), and small amounts of natural, unrefined sugars like dates, raw honey, pure maple syrup, and coconut palm sugar. When it comes to complex carbohydrates I recommend staying away from wheat products as they are generally over processed, and instead stick with unrefined grains like quinoa, brown rice, spelt (if your body tolerates gluten), millet, buckwheat, and oats!
What foods do you consider “bad”? Honestly, I don’t like to call foods “good” or “bad” as “bad” has negativity around it, and is often associated with deprivation. Rather, I believe certain foods should be moderated and respected for the effect they can have on the body, preferably eaten on rare occasions, without guilt or self-judgment. The foods that fall into this category are those containing refined sugars or grains, hydrogenated oils, additives, colorants, artificial flavors, MSG, and boxed or packaged products that tout “health claims” (an apple never had to defend that it was healthy, I find it fishy when packages are loaded with slogans and sayings about how healthy they are…). Again, this comes back to my philosophy of simple, whole, and balanced.
I want to change my eating for the better… where do I start? Doing a total diet overhaul can be overwhelming and challenging to say the least, it’s always best to start slow, and gradually change your habits. The all-or-nothing attitude typically doesn’t end well, change takes time, and so does your body to adjust. My recommendation is to start by reducing the intake of processed foods. Look in your fridge and pantry, and slowly start to phase out the use of processed and boxed products – when you prepare your breakfast, lunch, and dinner, aim to make your meal 80% whole foods – that means the components resemble how they came out of the earth – i.e. whole vegetables, fruits, sweet potatoes, rice, steel cut oats, whole chicken breast (not pre-cooked 20% meat protein chicken, the real thing!), eggs, fish, lemon, lime, dried herbs, sea salt, peppercorn etc. The less you consume food that has been processed, the less you will consume the additives, preservatives, refined sugars, and chemicals that come along with them! Once you feel you’ve got the hang of this, look at what you are drinking … cut out juices (unless freshly squeezed), soda, coffee, and black tea, and replace it with pure, fresh, simple water! 2-3 liters a day is ideal. Once you get here, give yourself a huge pat on the back because you’ve made a big change for the better, and you should definitely notice it in the way you feel! If you want more help with this, check out my programs and nutrition services!
What are your favorite food brands or kitchen products? Oh my, I have a lot! I’m currently working on a Kitchen Essentials page – stay tuned for this!
What is your guilty food pleasure? … I love traditional French fries – I always steal some of the hubby’s at a restaurant when he orders them, or on occasion order a serving for myself! I also love dark chocolate – really dark 75% Chocolate – so delicious. Oh, and did I mention Coconut Bliss Ice Cream?!
I see you use protein powders, aren’t those bad for you? I get this one a lot. Here’s a biggie – Not all protein powders are created equal! They vary greatly in quality. It’s like comparing a fast food burger joint to Whole Foods with what you can get out there in terms of protein powders. My suggestion is to go plant-based by choosing a protein powder that has sprouted, organic proteins coming from plants like hemp, rice, quinoa, and pea. These powders should also be free of artificial flavors and refined sugars. One of my favorites is North Coast Naturals – they have high quality plant-based proteins as well as a high quality whey protein for those that can tolerate dairy. One note on protein powders – they should be a supplement in your diet, that you have when you need an extra bit of easy protein, they shouldn’t become a daily staple to replace whole foods. I learnt this lesson the hard way by falling into the habit of consuming protein powder on a daily basis for a period of time, and it didn’t take my body long to develop an intolerance (leaving me with an unhappy tummy), so my suggestion is to vary your proteins and use the powders intermittently!
How do you calculate the nutrition in your recipes? I use the My Fitness Pal recipe calorie calculator! It’s a very helpful tool! My Fitness Pal is a great (and free!) tool for calorie accountability!
Can I share and or repost your recipes on my site? Not without my consent please! I work very hard to create the recipes, photography, and posts that I publish on my site, and it’s very important to me that when my recipes or work is published to another site, it reflects my personal philosophy and style. That being said, I allow recipes to be reposted often, but I do ask that you ask permission first as a common courtesy!
Can I use your photography on my site? Same as above!
How can I really stick to eating healthy, I always try but it never seems to last? Ditch the all-or-nothing attitude. Remember that if you want to make a change, it’s going to be a slow, steady process. Show yourself love – remember that nobody became an all-star athlete overnight; it takes practice, dedication, and mistakes along the way. When you fall of the wagon, dust yourself off, and get right back on, without making it an excuse to stay sitting in the ditch. We all have tough days (myself included), if you keep an open and positive mindset, fueled with self-love, the journey will be much easier, and much more enjoyable!
How do you stay accountable to eating healthy?
I don’t punish myself for my food choices and instead encourage myself to fuel my body well. Doing this helps me to maintain a healthy and happy relationship with food that keeps me accountable to about 75% healthy choices, and 25% a little more indulgent. This balance works really well for me, and I always pay attention to my self-talk to ensure that my internal conversations around food are positive and uplifting! It’s a journey and takes time and effort to develop this, but is very possible, for everyone, including you!
What is your day to day job like? It’s A W E S O M E! Really, I love my work, it’s almost not even like a job (most days! ;)). Over the years my work has evolved and includes a whole variety of tasks! I work with clients to help them reach their health goals and manage a team of nutrition professionals for my local consulting business, Pure & Simple Nutrition. I write posts and create recipes and photography for the blog. Currently, I’m writing (and photographing!) my second cookbook (Powerbowls, Sterling Publishers 2018) and have my first cookbook coming out in February 2017 (Energy Balls, Chronicle Books). I work as a freelancer for many health and wellness brands and also as an ambassador! All of this keeps me busy, but not TOO busy, as I do my best to maintain a positive life/work balance.
How do I become a Nutritionist or get involved in the same field? It all depends on where you live! There are plenty of Universities, Colleges, and Accredited Vocational Schools that offer programs in Dietetics and Nutrition. The best advice I can give is to shop around and learn more about each program offered in your area. It would also be a good idea to contact a local Dietician or Nutritionist and ask them if you might be able to job shadow them for a day or two to get a more intimate look into the profession. Get involved in associations, clubs, or groups that revolve around nutrition to meet more like-minded people and other professionals already in the field! The world is your oyster!
What is the difference between a Dietician and a Nutritional Practitioner, and which are you? Certified Holistic Nutritional Practitioners (C.H.N.’s) are granted their designation after completing a course of study in nutrition, varied in depth and length. I completed a demanding course of study set by the Canadian School of Natural Nutrition, along with case studies, subject-specific, board and oral examinations, and practicum hours, with a cumulative minimum average of 80% to graduate. C.H.N.’s must also abide by strict codes of ethics. This particular profession in Canada is currently not regulated so it is recommended to ask your potential Nutritional Practitioner about their education, experience, and philosophy before deciding whether or not you would like to work with them.
Dieticians play an important role in the community, educating large groups of people, often working in hospitals and other health care institutions. They have completed their bachelor’s degree in human nutrition and an internship program to gain clinical experience in their chosen field of employment. Most Dieticians work in clinics, industry or institutions. Dieticians are regulated under the Regulated Health Practitioners Act. Although some Nutritionists are employed in clinics and by the food industry, most work in private practice. Dieticians follow general recommendations for food selection set out by the Canada Food Guide. While Nutritionists recognize and appreciate the Canada Food Guide, they typically use it as a reference tool for persons that are generally healthy and active without any health conditions or symptoms of ill health. Nutritional Practitioners, myself included, respect the education, training and expertise of Registered Dieticians. Because of the differences in their training, a Nutritional Practitioner will typically take a different approach (as compared with a Dietician) to nutrition and lifestyle recommendations. Nutritional Practitioners help their clients choose appropriate foods specific to their needs and sensitivities and provide other services with respect to this selection process. Dieticians have many other specific skills, especially in the areas of psychology and education. Some RD’s have even obtained a C.H.N. designation. I personally, as a Nutritional Practitioner, I welcome the opportunity of working with Dieticians (I have one on my team in fact!) and other Health Professionals for the good of my clients, and am not here to validate one profession over the other – we are all in it to help others discover optimal health through nutrition!
Do you take interns? I am currently in the process of considering this option, so if you are interested…send me an email at email@example.com
What do you do for exercise? I love the gym and working out outside! I love to run outdoors in the river valley, bike, golf (in the summer), and snowboard (in the winter)! When I’m at the gym I’m usually following the latest program that has peaked my interest, which always combines resistance training (weigh lifting) with different types of cardiovascular activity to get my heart rate up! You can see more about my workouts on my Fitness page!
What do you do in your spare time? I love to travel (I have a whole page dedicated to that), exercise, read, watch movies, Wine and Dine with my hubby and friends, host friends/family at our home, curl up on the couch with my two cats, and work on the blog of course! Oh, but most importantly, spending time each day with God, my heavenly Father, my strength, my peace… this would be the main, and most important time to me (defiantly not something that is just “spare time”), my time with God, and reading the Bible, truly centres me and helps me to be a better, more compassionate person, friend, and wife.
How can I work with you? My business, Pure and Simple Nutrition is based out of Edmonton, Alberta but I work with clients all over the world through online consulting! For more information on the services I offer, visit the services page!
How can I make sure I don’t miss any Nutritionist in the Kitch posts? You can make sure you get every single new post in your email inbox by signing up for my Newsletter in the right hand sidebar! You can also unsubscribe anytime, no pressure!
Have more questions? Send me an email at firstname.lastname@example.org to have yours answered!
Disclaimer: This blog is intended as a personal place for me to share my own opinions, knowledge, ideas, and philosophy on health and nutrition! If you plan to make any changes to your diet or lifestyle according to what you’ve read on my site, please remember to take a common sense approach and use your judgment as well as getting the advice of your doctor if necessary! What works for me, may not work for you.
All rights reserved © 2012 Nutritionist in the Kitch. Please do not share or post any of my recipes or content as your own or onto any other website without permission as well as direct links, shares, and credit to the source – Christal Sczebel from Nutritionist in the Kitch.