Podcasts about nutrition communications

Pregnancy is a lot. Your body's changing in real time, your cravings make zero sense, and suddenly everyone has an opinion about what you should or shouldn't be eating. It's overwhelming, confusing, and honestly? Sometimes just straight-up annoying. That's why we're cutting through the noise in today's episode and getting into the real stuff. I'm in convo with women's health dietitian Julianka Bell, who's worked with tons of moms-to-be and knows how to make nutrition feel supportive, doable, and actually helpful minus the guilt or outdated rules. Even if you're not pregnant, but you're thinking ahead or just want to feel more confident about nourishing yourself in this season, there's something here for you too. Hit play...you're gonna love this one. LISTEN UP! The Flourish Heights Podcast was made for women, by women. To be empowered in health starts with a true connection with your body. Join Valerie Agyeman, Women's Health Dietitian as she breaks through topics surrounding periods, women's nutrition, body awareness, and self-care.  About Julianka Bell Julianka Bell, MS, RD is a registered dietitian specializing in women's health and nutrition communications, focusing on integrative and functional medicine. With over a decade of experience, Julianka has dedicated her career to simplifying complex nutritional concepts and creating meaningful, actionable health strategies for women across the perinatal journey—from preconception through early motherhood. A mom of two toddlers, Julianka combines her professional expertise with a deep, firsthand understanding of women's challenges in navigating their health. She is the founder of MotherKin, a private practice that provides one-on-one support to women navigating preconception through perimenopause. Julianka is also the Director of Marketing & Communications at FullWell, a fertility wellness company, where she leverages her expertise in nutrition communications and brand strategy to help elevate the company's mission of empowering people with science-backed nutrition. With a BA in Psychology from Temple University and an MS in Nutrition Communications from Tufts University, Julianka brings a unique blend of scientific expertise and empathy to her work. Her approach integrates both evidence-based nutrition and a deep understanding of the personal, emotional, and societal factors influencing women's health. Julianka's professional philosophy emphasizes authenticity, relatability, and practical guidance, ensuring women have the tools and support to nourish themselves during life's transformative stages.   Connect with Julianka Bell: IG: @JuliankaBell Website: https://www.wearemotherkin.com/home Julianka's favorite Costco snacks in Business Insider: https://www.businessinsider.com/best-snacks-costco-executive-member-dietitian-mom-2025-4 Stay Connected: Is there a topic you'd like covered on the podcast? Submit it to hello@flourishheights.com Subscribe to our quarterly newsletters: Flourish Heights Newsletter Visit our website + nutrition blog: www.flourishheights.com Follow us on social media: Instagram: @flourishheights / Women's Health Hub: @flourishvulva / @valerieagyeman Facebook: @flourishheights Twitter: @flourishheights Want to support this podcast? Leave a rating, write a review and share! Thank you!

What impact does what we eat and drink have on our health in later life? In this episode of the Food Matters Live podcast, recorded live at our event in Ascot in October 2024, a panel of nutrition experts explores the challenges and opportunities in promoting healthy ageing through diet.  They discuss the latest consumer insights around ageing, as more people than ever are prioritising wellness and quality of life as they grow older. Check out our Events Calendar They tackle complex challenges, such as the lack of one-size-fits-all solutions and the need for foods that support diverse cultures and dietary habits. Our panel also dives into the evolving relationship between food and medicine, examining how research-backed ingredients could offer direct health benefits and align with lifelong wellness goals. Guests: Silke Ullmann, Nutrition Communications, Beneo Amanda Schiach, Wolfson Institute of Population Health Jane Murphy, Professor of Nutrition, Bournemouth University

Hey team,This week I'm talking with Jackie Silver about nutrition and wellness. Jackie is a Registered Dietitian with a Master of Health Science (MHSc) in Nutrition Communications. She has a firm belief that neurodivergent and disabled people deserve to live a healthy lifestyle but found the opportunities for these communities lacking, so she decided to start her own practice, Accessible Wellness. Her area of expertise is in working with kids, teens, and adults with autism, ADHD, and those with intellectual or developmental disabilities.In our conversation today, we discuss strategies for making nutrition and wellness more accessible. We talk about some of the common challenges we can face while trying to feed ourselves with ADHD, like irregular eating, difficulty with meal planning/prep, and poor interoceptive skills. We look at how we want simplified, tailored strategies to help people where they're at, rather than simply overwhelming them. We also go into some of the dangers of diet culture and the need to have compassion for ourselves when trying out new strategies.The Hunger-Fullness ScaleNeurodivergent-Friendly 30-Minute MealsBe sure to check out Accessible WellnessOn their WebsiteOn InstagramAnd these great articles from the blog:10 Principles of Intuitive Eating with a Neurodivergent TwistForget to Eat? A Guide to Mechanical Eating for Neurodivergent AdultsSupport me on PatreonFeel free to ask me a question on my Contact PageFind the full show note at HackingYourADHD.com/158This Episode's Top Tips Common challenges we can face when dealing with ADHD and food are irregular eating, difficulty with meal planning/prep, and poor interoceptive skills - that is recognizing when we are hungry or full or somewhere in between. To help combat this we can use strategies like eating schedules, snack cheat sheets, batch cooking, and using hunger/fullness scales to help build up that interoception.We can work on practicing mindful eating by paying attention to tastes, textures, and fullness cues even when we have distractions around. Remember that we want to focus on meeting ourselves where we're at and doing things that work with our brains.It's important to be compassionate with ourselves and focus on small, sustainable changes rather than demanding perfection.

On this week's episode, Morgan interviews Cara Harbstreet - media dietitian and founder of Street Smart Nutrition. Starting from Cara's first paid nutrition communications gig, Cara shares her journey as a media dietitian. Why she got into this area of dietetics, how she handles internet trolls, the importance of creating science-based content, and the first steps to take if this is an area of interest to you are all covered in this episode. Street Smart NutritionStreet Smart RD InstagramStreet Smart RD TikTokStreet Smart Nutrition YouTubeStreet Smart Nutrition PinterestBe sure to subscribe, share with a friend and leave us a review to help people find our work!Sign up for our newsletter for pep talks, business round ups, resources, and things we've been loving during the week.This podcast is brought to you by Morgan and Hannah's daily consumption of coffee. You can buy us a coffee here! Follow Weight Inclusive Innovators on Instagram.Email us with questions or show topics at hello@weightinclusiveinnovators.com.Where to Find Morgan:Morgan Sinclair DesignsWeight Inclusive Business AcademyThe Eating ExpeditionWhere to Find Hannah:Values Driven GroupNourishED Colorado

To start I would like to issue a trigger warning. In this conversation we do discuss disordered eating and eating disorders. If these are triggers for you please feel free to skip this episode. I sat down with Jackie Silver. Jackie is a Registered Dietitian with a Masters of Health Science (MHSc) in Nutrition Communications. In her practice she works with kids, teens, and adults with autism, ADHD, and intellectual/developmental disabilities. We discuss her approach to nutrition and wellness and how she applies it to her practice, the necessary unpacking that needs to be done when it comes to understanding disability, how it still seems like there is no room when it comes to disability in regards to health and much, much more. Follow Jackie: Instagram: @accessiblewellness Facebook: Accessible Wellness TikTok: @jackiesilvernutrition Website: https://jackiesilvernutrition.com  Follow Me: Instagram: @jill_ilana , @alwayslookingup.podcast Website: https://www.jillianilana.com Email: alwayslookingup227@gmail.com This episode was edited and produced by Ben Curwin.

Hey team,This week I'm talking with Jackie Silver about nutrition and wellness. Jackie is a Registered Dietitian with a Master of Health Science (MHSc) in Nutrition Communications. She has a firm belief that neurodivergent and disabled people deserve to live a healthy lifestyle but found the opportunities for these communities lacking, so she decided to start her own practice, Accessible Wellness. Her area of expertise is in working with kids, teens, and adults with autism, ADHD, and those with intellectual or developmental disabilities.In our conversation today, we discuss strategies for making nutrition and wellness more accessible. We talk about some of the common challenges we can face while trying to feed ourselves with ADHD, like irregular eating, difficulty with meal planning/prep, and poor interoceptive skills. We look at how we want simplified, tailored strategies to help people where they're at, rather than simply overwhelming them. We also go into some of the dangers of diet culture and the need to have compassion for ourselves when trying out new strategies.The Hunger-Fullness ScaleNeurodivergent-Friendly 30-Minute MealsBe sure to check out Accessible WellnessOn their WebsiteOn InstagramAnd these great articles from the blog:10 Principles of Intuitive Eating with a Neurodivergent TwistForget to Eat? A Guide to Mechanical Eating for Neurodivergent AdultsSupport me on PatreonFeel free to ask me a question on my Contact PageFind the full show note at HackingYourADHD.com/158This Episode's Top Tips Common challenges we can face when dealing with ADHD and food are irregular eating, difficulty with meal planning/prep, and poor interoceptive skills - that is recognizing when we are hungry or full or somewhere in between. To help combat this we can use strategies like eating schedules, snack cheat sheets, batch cooking, and using hunger/fullness scales to help build up that interoception.We can work on practicing mindful eating by paying attention to tastes, textures, and fullness cues even when we have distractions around. Remember that we want to focus on meeting ourselves where we're at and doing things that work with our brains.It's important to be compassionate with ourselves and focus on small, sustainable changes rather than demanding perfection.

Today, I am blessed to have here with me Gigi Ashworth. She is a former competitive snowboarder and horseback rider that has since become a popular allergen-friendly food personality and cook across social media platforms, with a master's certificate in Nutrition Communications from Tufts University. However, prior to obtaining her master's degree, she got her broadcast journalism degree from the University of Colorado, Boulder, and even worked as the 3 AM weather girl at Denver's ABC affiliate. When she finished her studies in Colorado, she moved to Los Angeles (she now lives in Georgia again with her husband and two baby boys, who find her adoration for salmon quite comical) to pursue a career in the entertainment hosting field. That career focus led her to start a humorous blog and YouTube channel called GiGi Eats Celebrities that showcases her personality and her extreme passion for realistic nutrition. This blog and YouTube channel turned into platforms where people with diet, nutrition, and health concerns, as her own enthusiasm for such topics stems from her severe diet-related issues (Crohn's disease, celiac disease, ulcerative colitis, IBS, and no large intestine), can get advice (such as traveling with food intolerances and/or autoimmune diseases) along with allergen-friendly/keto diet approved recipes that everyone can enjoy. Her platforms (she now mainly focuses her efforts on her Instagram page, which currently boasts roughly 360,000 followers) have allowed her to garner the attention of many (who have described her as having an infectious, no bullshit, hilarious, salmon-loving personality). This led to her authoring her first book, She Does Keto, which is an informational cookbook, just like Seduced By Salmon, however, it covers the topic of the ketogenic diet and why it's beneficial for women (and also contains 115 recipes). She was tapped to write a book on this topic because she has been living a ketogenic lifestyle for the last 18 years before it was even a “thing,” and researches this way of eating on the daily. As a devoted fitness enthusiast, a rather blunt and light-heartedly vulgar diehard allergen-friendly foodie that has been dubbed the Salmon Queen (she eats roughly eight pounds of salmon a week and has been doing so for the last ten plus years, and showcases this on the daily through Instagram stories and posts), she has been told that she is proof that you can educate and inform as well as entertain all at the same time! In this episode, Gigi Ashworth explains how she became The Salmon Queen on social media. Every single second of every day, Gigi craves salmon because of its great taste and fantastic health benefits. Gigi busts common myths around salmon and describes why you should think twice about buying wild-caught salmon during your next shopping trip. If you don't already, research and determine where the salmon you purchase comes from. Tune in as we discuss the inspiration behind Gigi's books, some of Gigi's favorite salmon recipes, and why you should never eat tilapia.  This episode originally aired in November 2022. / / E P I S O D E   S P ON S O R S  PureForm Omega Plant Based Oils (Best Alternative to Fish Oil): http://www.purelifescience.com Use ben4 for $4.00 off. Good Idea Functional Sparkling Water Drinks. Visit http://www.goodidea.us and use the coupon code BEN at checkout. Everyday Dose combines the classic coffee flavor you know and love with functional mushrooms, collagen protein, and nootropics to promote focus, energy, immunity, and gut health. No crash. No B.S.. Head to https://everydaydose.superfiliate.com/KETOKAMP  (5 FREE Travel Packs + Free Frother applied) *some links are affiliate links* [13:40] Why Gigi Ashworth Is The Salmon Queen on Social Media One of Gigi's favorite dishes is salmon baked in clam sauce.  In college, salmon was comfort food for Gigi.  Eventually, Gigi started eating salmon every single day because it was delicious.  A pound of ground beef will not keep Gigi full. While on the other hand, a pound of salmon keeps her satiated.  Now, Gigi craves salmon every single second of every single day.  [22:00] The Reason Gigi Recommends Farmed Salmon Instead of Wild Caught Salmon Most people think wild-caught salmon is the way to go. Farming salmon started to take shape in the 1960s.  In the 1980s, they started to regulate farmed salmon. Farmed salmon is much better than wild-caught salmon because of how regulated it is.  Gigi recommends Kvaroy Arctic: https://www.kvaroyarctic.com/ [27:40] Do Your Research: Where Is Your Salmon Coming From?  There are a lot of toxins in the ocean. Wild salmon can have loads of toxins and mercury in them. Big fish will hold mercury, so you aren't supposed to eat swordfish.  Also, wild salmon is being overfished and is more expensive than farmed fish.  Why buy garbage salmon when you can buy farmed salmon that has been fed to enhance health?  Before buying salmon, Gigi also researches where exactly it comes from.  [31:55] Keto Recipe: Making Taco Shells Using Salmon Skin Gigi will skin the salmon to make her famous taco shells. Using taco shell holders, you can air fry the skin and have a healthy taco shell! Gigi loves to create a salmon poke with avocado, sesame seeds, and ginger using her taco shells. You can also fill the taco shells with sardines, scallops, chicken, or beef! [39:25] Why Tilapia Is So Incredibly Unhealthy For You  Tilapia is a garbage fish! Tilapia is high in omega-6 fatty acids. You want your omega-3 and omega-6 ratio to be as close to 1:1 as possible. Unfortunately, most people get a 1:16 ratio in their diets for omega-3 and omega-6. [43:55] The Inspiration Behind The Complete Ketogenic Diet For Women The keto lifestyle is beneficial for so many people! Keto helps women with their hormone levels.  Also, keto is excellent for endometriosis, PCOS, and weight loss.  Hormones are what typically cause women to gain weight. With a keto lifestyle, your hormones will calm down, and your metabolism will kick into high gear.  She Does Keto: The Complete Ketogenic Diet for Women: https://www.amazon.com/She-Does-Keto-Complete-Ketogenic/dp/1641523573/benazadi-20. AND MUCH MORE!   Resources from this episode:  Check out Gigi's Website: https://gigieatscelebrities.com Follow Gigi Ashworth Instagram: https://www.instagram.com/gigieats/ YouTube: https://www.youtube.com/c/GiGiEatsCelebrities1 Facebook: https://www.facebook.com/GiGiEatsCelebrities TikTok: https://www.tiktok.com/@gigieats She Does Keto: The Complete Ketogenic Diet for Women: https://www.amazon.com/She-Does-Keto-Complete-Ketogenic/dp/1641523573/benazadi-20. Kvaroy Arctic: https://www.kvaroyarctic.com/ Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ 4 Secrets to Mastering Keto Masterclass. Register For Free Here: http://www.ketosismasterclass.com  / / E P I S O D E   S P ON S O R S  PureForm Omega Plant Based Oils (Best Alternative to Fish Oil): http://www.purelifescience.com Use ben4 for $4.00 off. Good Idea Functional Sparkling Water Drinks. Visit http://www.goodidea.us and use the coupon code BEN at checkout. Everyday Dose combines the classic coffee flavor you know and love with functional mushrooms, collagen protein, and nootropics to promote focus, energy, immunity, and gut health. No crash. No B.S.. Head to https://everydaydose.superfiliate.com/KETOKAMP  (5 FREE Travel Packs + Free Frother applied) *Some Links Are Affiliates* // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

Janine Faber, MEd, RDN, LD is a registered dietitian, Owner of Janine Faber Nutrition, LLC, and a Consultant with the Kentucky Beef Council. As a retail expert, Janine has over 15 years of experience working with national and local brands, retailers, health professionals, and customers. She enjoys inspiring others through nutritious meals and tips via tv segments, presentations, cooking demonstrations, and written articles. Janine is the former Director of Sponsorship for the Nutrition Entrepreneurs Dietetic Practice Group through the Academy of Nutrition and Dietetics. She has been recognized by the Produce for Better Health Foundation as a Supermarket Dietitian of the Year and received the Recognized Young Dietitian of the Year award from the Ohio Academy of Nutrition and Dietetics. Janine earned her Bachelor of Science Degree in Dietetics from Miami University in Oxford, Ohio and attended Virginia Techs Dietetic Internship in Northern Virginia. She also completed her Master of Education in Health Promotion at the University of Cincinnati. Need sports nutrition services or supplement/sport food discounts https://linktr.ee/rootsrd Links + Contact Information: Janine Faber: IG @janine.faber.nutrition LinkedIn: https://www.linkedin.com/in/janinefaber/ Kentucky Beef Council resources and recipes: KYBeef.com and @KYBeef https://www.beefitswhatsfordinner.com/resources/infographic-library Team Beef: https://www.kybeef.com/health-wellness/team-beef Beef Nutrition for Health Professionals: Beefnutritioneducation.org Nutrition Entrepreneurs Dietetic Practice Group (of the Academy of Nutrition and Dietetics): nedpg.org Food & Culinary Dietetic Practice Group (of the Academy of Nutrition and Dietetics) – Agriculture subgroup: https://www.fcpdpg.org/home Animal Ag Alliance: animalagalliance.org #beef #protein #dietetics #nutrition #cow #animal #kentucky #entrepreneur #team #trending #tracking  @LinkedIn   @kentuckybeefnetwork2717   @instagram   @tiktok  #alliance  @PurdueUniversity   @KrogerCo   @meijer   @miamiuniversity   @virginiatech  #dietitian #community #shopping #supermarket #groceryshopping #food #recovery #b12 #iron  @UniversityofCincinnati  #media #cookingdemonstration #labels #retail #blogger #content #podcast --- Support this podcast: https://podcasters.spotify.com/pod/show/shawn-pitcher/support

Getting your product to market has many steps, and a crucial one is developing a compliant nutrition facts label. Food labeling (https://bakerpedia.com/food-safety/food-labeling/) needs to be easily understood by consumers and must comply with federal regulations. Proper food labeling is vital to a product's success, as products that do not comply or are in violation of the regulations may be subject to recall. In this episode of BAKED in Science, host Mark Floerke is joined by three nutrition, food regulation, and allergen labeling experts to explore the nuances of the nutrition facts label. Lauren Swann is a Registered Dietitian with a Master of Science in Nutrition Communications and a Licensed Dietitian Nutritionist in the state of Pennsylvania. With over 40 years of experience, she has worked for companies such as Concept Nutrition, Inc., (https://foodfactswork.com)Kraft Foods Group, and Vlasic Foods & The Pinnacle Food Corporation. Kamran Khan is a food regulation compliance professional with a Master of Science in Chemistry. After 10 years of experience in analytic testing in a food laboratory, he got his start in food regulation when India rolled out stricter food safety and standard regulations. Sam Godefroy is a professor of Food Risk Analysis and Regulatory Policies in the Department of Food Science at Laval University. He is also a founding member of the Global Food Regulatory Science Society. (https://gforss.org) Focusing on food labeling As these three food experts discuss the current landscape of labeling and health claims, some topics covered include: - Considerations for nutrition facts labeling - Nutrient content claims as defined by the FDA - Health claims and regulations for food exports - Regulations surrounding allergen labeling - Allergen management practices

Isabel Smith, MS RD CDN, is a nationally recognized Registered Dietitian and founder of Isabel Smith Nutrition in New York City. Isabel received her Bachelor's of Health and Exercise Sciences from Gettysburg College, and her Master's of Science in Nutrition Communications from Tufts University. Isabel was trained in all areas of clinical nutrition at New York Presbyterian Hospital and has worked with patients at other esteemed academic medical centers, such as Dana Farber Cancer Institute and Hospital for Special Surgery. In her private functional and integrative wellness practice, Isabel works with clients on hormonal balance, weight loss and intuitive eating, allergies, immune health, digestive health, athletic performance, blood sugar control, and more. You can find out more about Isabel on her website.

Leah McGrath, RD, LDN, is a retail dietitian, trusted advisor, &  the founder of BuildUp Dietitians, a community of dietetics professionals and students to share evidence-based information & professional resources. She's also a voice of reason in the cluttered space of nutrition communications, setting the record straight on Twitter and through her weekly Substack newsletter.  We discuss: Gut health & other food product packaging claims that don't mean anything Gen Z food & nutrition trends and the shifting perception of “healthy eating” in 2023 Media narratives on food & health and the origins of nutrition misinformation Farming practices that actually promote sustainability in our food system  The under-discussed topic of sodium in food products & meals consumed outside of the home Seed oils, dairy vs. non-dairy milk, olive oil in coffee, probiotic cookies, potato milk (aka, vodka) & the rise of the wellness industry Thanks for listening to The Business of Wellness with Jaclyn London, MS, RD. Be sure to follow the show wherever you listen to podcasts.

Do you dread the age old question: What do you want to have for dinner? It's enough to drive anyone crazy because no one in your family (who you're polling) is any help, yet they're long on feedback when dinner's about to be served. I coach on this a lot with my clients - you're not alone. On today's podcast, I'm interviewing Allison Schaaf, the creator of PrepDish, which is similar to the meal delivery kits, but not. It's super affordable, value packed, and easy. On our episode today, we're talking all about meal prep - how to get organized, how to plan your meals, what to do ahead of time, and everything that you need in order to feel like you have a handle on yours and your family's nutrition. Listen to today's podcast to learn more about how to get a handle on that dreaded question & she even has a free gift for you. But you have to listen to find out what it is! About Allison Schaaf: Chef & Dietitian Allison Schaaf is the founder of Prep Dish, a gluten-free, paleo & keto meal planning service that helps busy moms get dinner on the table with ease. Allison holds a Bachelor's Degree in Culinary Nutrition from Johnson & Wales University, a Master's Degree in Nutrition Communications from Tufts University, and became a Registered Dietitian at New England Medical Center. During her years in culinary school, Allison spent time honing her skills as a chef, working at renowned health spas, Canyon Ranch in the Berkshires and Champneys in Tring, England. After grad school, Allison then moved on to work with the Almond Board of California, sharing the health benefits of almonds with health professionals around the globe. But she knew pretty quickly that her true calling was as an entrepreneur so she packed her bags and moved to Austin, TX to start a personal chef business, a career she had fallen in love with during her high school summers. In 2009, Prep Dish: Personal Chef was born. 

Today, I am blessed to have here with me Gigi Ashworth. She is a former competitive snowboarder and horseback rider that has since become a popular allergen-friendly food personality and cook across social media platforms, with a master's certificate in Nutrition Communications from Tufts University. However, prior to obtaining her master's degree, she got her broadcast journalism degree from the University of Colorado, Boulder, and even worked as the 3 AM weather girl at Denver's ABC affiliate. When she finished her studies in Colorado, she moved to Los Angeles (she now lives in Georgia again with her husband and two baby boys, who find her adoration for salmon quite comical) to pursue a career in the entertainment hosting field. That career focus led her to start a humorous blog and YouTube channel called GiGi Eats Celebrities that showcases her personality and her extreme passion for realistic nutrition. This blog and YouTube channel turned into platforms where people with diet, nutrition, and health concerns, as her own enthusiasm for such topics stems from her severe diet-related issues (Crohn's disease, celiac disease, ulcerative colitis, IBS, and no large intestine), can get advice (such as traveling with food intolerances and/or autoimmune diseases) along with allergen-friendly/keto diet approved recipes that everyone can enjoy. Her platforms (she now mainly focuses her efforts on her Instagram page, which currently boasts roughly 360,000 followers) have allowed her to garner the attention of many (who have described her as having an infectious, no bullshit, hilarious, salmon-loving personality). This led to her authoring her first book, She Does Keto, which is an informational cookbook, just like Seduced By Salmon, however, it covers the topic of the ketogenic diet and why it's beneficial for women (and also contains 115 recipes). She was tapped to write a book on this topic because she has been living a ketogenic lifestyle for the last 18 years before it was even a “thing,” and researches this way of eating on the daily. As a devoted fitness enthusiast, a rather blunt and light-heartedly vulgar diehard allergen-friendly foodie that has been dubbed the Salmon Queen (she eats roughly eight pounds of salmon a week and has been doing so for the last ten plus years, and showcases this on the daily through Instagram stories and posts), she has been told that she is proof that you can educate and inform as well as entertain all at the same time! In this episode, Gigi Ashworth explains how she became The Salmon Queen on social media. Every single second of every day, Gigi craves salmon because of its great taste and fantastic health benefits. Gigi busts common myths around salmon and describes why you should think twice about buying wild-caught salmon during your next shopping trip. If you don't already, research and determine where the salmon you purchase comes from. Tune in as we discuss the inspiration behind Gigi's books, some of Gigi's favorite salmon recipes, and why you should never eat tilapia.  4 Secrets to Mastering Keto Masterclass. Register For Free Here: http://www.ketosismasterclass.com  Message me on Instagram www.instagram.com/thebenazadi with the word ENERGY to learn more about coaching from me. / / E P I S O D E   S P ON S O R S  Paleo Valley beef sticks, apple cider vinegar complex, organ meat complex & more. Use the coupon code KETOKAMP15 over at https://paleovalley.com/ to receive 15% off your entire order. Upgraded Formulas Upgraded Magnesium & Charge Electrolyte Supplements: http://www.upgradedformulas.com Use KK15 at checkout for 15% off your order.  [13:40] Why Gigi Ashworth Is The Salmon Queen on Social Media One of Gigi's favorite dishes is salmon baked in clam sauce.  In college, salmon was comfort food for Gigi.  Eventually, Gigi started eating salmon every single day because it was delicious.  A pound of ground beef will not keep Gigi full. While on the other hand, a pound of salmon keeps her satiated.  Now, Gigi craves salmon every single second of every single day.  [22:00] The Reason Gigi Recommends Farmed Salmon Instead of Wild Caught Salmon Most people think wild-caught salmon is the way to go. Farming salmon started to take shape in the 1960s.  In the 1980s, they started to regulate farmed salmon. Farmed salmon is much better than wild-caught salmon because of how regulated it is.  Gigi recommends Kvaroy Arctic: https://www.kvaroyarctic.com/ [27:40] Do Your Research: Where Is Your Salmon Coming From?  There are a lot of toxins in the ocean. Wild salmon can have loads of toxins and mercury in them. Big fish will hold mercury, so you aren't supposed to eat swordfish.  Also, wild salmon is being overfished and is more expensive than farmed fish.  Why buy garbage salmon when you can buy farmed salmon that has been fed to enhance health?  Before buying salmon, Gigi also researches where exactly it comes from.  [31:55] Keto Recipe: Making Taco Shells Using Salmon Skin Gigi will skin the salmon to make her famous taco shells. Using taco shell holders, you can air fry the skin and have a healthy taco shell! Gigi loves to create a salmon poke with avocado, sesame seeds, and ginger using her taco shells. You can also fill the taco shells with sardines, scallops, chicken, or beef! [39:25] Why Tilapia Is So Incredibly Unhealthy For You  Tilapia is a garbage fish! Tilapia is high in omega-6 fatty acids. You want your omega-3 and omega-6 ratio to be as close to 1:1 as possible. Unfortunately, most people get a 1:16 ratio in their diets for omega-3 and omega-6. [43:55] The Inspiration Behind The Complete Ketogenic Diet For Women The keto lifestyle is beneficial for so many people! Keto helps women with their hormone levels.  Also, keto is excellent for endometriosis, PCOS, and weight loss.  Hormones are what typically cause women to gain weight. With a keto lifestyle, your hormones will calm down, and your metabolism will kick into high gear.  She Does Keto: The Complete Ketogenic Diet for Women: https://www.amazon.com/She-Does-Keto-Complete-Ketogenic/dp/1641523573/benazadi-20. AND MUCH MORE!   Resources from this episode:  Check out Gigi's Website: https://gigieatscelebrities.com Follow Gigi Ashworth Instagram: https://www.instagram.com/gigieats/ YouTube: https://www.youtube.com/c/GiGiEatsCelebrities1 Facebook: https://www.facebook.com/GiGiEatsCelebrities TikTok: https://www.tiktok.com/@gigieats She Does Keto: The Complete Ketogenic Diet for Women: https://www.amazon.com/She-Does-Keto-Complete-Ketogenic/dp/1641523573/benazadi-20. Kvaroy Arctic: https://www.kvaroyarctic.com/ Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ 4 Secrets to Mastering Keto Masterclass. Register For Free Here: http://www.ketosismasterclass.com  Message me on Instagram www.instagram.com/thebenazadi with the word ENERGY to learn more about coaching from me. / / E P I S O D E   S P ON S O R S  Paleo Valley beef sticks, apple cider vinegar complex, organ meat complex & more. Use the coupon code KETOKAMP15 over at https://paleovalley.com/ to receive 15% off your entire order. Upgraded Formulas Upgraded Magnesium & Charge Electrolyte Supplements: http://www.upgradedformulas.com Use KK15 at checkout for 15% off your order.  *Some Links Are Affiliates* // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

This week we sat down with Neva Cochran. She is an accomplished Nutrition communicator and shares her journey and career path with us. Learn more about Neva and her work: https://www.nevacochranrd.com/ Instagram: @nevardld Twitter: @NevaRDLD Facebook: https://www.facebook.com/NevaRDLD/ LinkedIn: https://www.linkedin.com/in/neva-cochran-ms-rdn-ld-fand-a935225/ YouTube: http://www.youtube.com/user/nhcrd Commencement speech: Take Opportunities, Make Opportunities and Walk Through Fear: https://youtu.be/fHuRnBlbGU4

Have you or someone you know experienced a miscarriage?   This is so common, but unfortunately, it isn't talked about nearly enough. So many women go through this event in their life and often don't feel like they can share it with their friends or family.   In this episode, we are changing that. Allison Schaaf is back on the show to talk about miscarriage. We cover Allison's story, the lack of tools and resources for women, the pressure and overwhelm of healing after miscarriage and so much more.   Chef & Dietitian Allison Schaaf is the founder of Prep Dish, a gluten-free, paleo & keto meal planning service that helps busy moms get dinner on the table with ease. She is also the founder of Miscarriage Hope Desk, a hopeful space for those struggling with recurrent pregnancy loss.    Allison holds a Bachelor's Degree in Culinary Nutrition from Johnson & Wales University, a Master's Degree in Nutrition Communications from Tufts University, and became a Registered Dietitian at New England Medical Center. Allison has been featured on 50+ podcasts including Asian Efficiency, Entrepreneur on Fire, Smart Passive Income, Food Blogger Pro and more!   This is a difficult thing to talk about, but I think it's a really important topic to listen to. Listen in to learn more and if you have suffered, to know you're not alone.   Resources Mentioned: https://miscarriagehopedesk.com/ https://www.facebook.com/miscarriagehopedesk https://www.instagram.com/miscarriagehopedesk/ https://miscarriagehopedesk.com/podcast/ https://miscarriagehopedesk.com/moving-forward-after-miscarriage-program/   I would love to connect on Facebook or Instagram! Show notes available at www.drerinkinney.com/38

There are a lot of busy moms who want to be eating healthy and managing meal planning for their family, but it can be really overwhelming to do it all.    Allison is joining me on the show to chat about how to make this process a little bit easier for all of the busy moms (or anyone else) who want to bring the joy back into their meals.   Chef & Dietitian Allison Schaaf is the founder of Prep Dish, a gluten-free, paleo & keto meal planning service that helps busy moms get dinner on the table with ease. Allison holds a Bachelor's Degree in Culinary Nutrition from Johnson & Wales University, a Master's Degree in Nutrition Communications from Tufts University and became a Registered Dietitian at New England Medical Center.    Allison has been featured on 50+ podcasts including Asian Efficiency, Entrepreneur on Fire, Smart Passive Income, Food Blogger Pro and more!   We talk about controlling food costs, the benefit of planning in advance, building a planning habit and more!   Listen in for more information and to hear how to get two weeks of Prep Dish for free!   I would love to connect on Facebook or Instagram! Show notes available at www.drerinkinney.com/21

Buying eggs these days, even for the most avid egg-lover like myself, can seem daunting! Is there a nutritional difference between brown and white eggs or organic vs. conventional? And what about pasture-raised vs. cage free; what does it really mean for the chickens?   In this episode I've invited Katie Hayes, RDN and Director of Nutrition Communications at the Egg Nutrition Center, to crack into everything you need to know about eggs. --- The Keri Report disects health and nutrition with a no-nonsense approach. Nutritionist, yoga teacher, and author of The Small Change Diet Keri Gans delivers her straightforward and sometimes controversial approach to what's current in the health and nutrition world. Her fun and engaging personality will leave you with a wealth of information on need-to-know hot topics for your overall well-being. Find more information and to join Keri's mailing list, visit her website: https://kerigansny.com/ Instagram/Twitter: @kerigans Facebook Page: @KeriGansNY

Episode 17: Do you want to be a dietitian? Are you a current nutrition student thinking about applying to a practicum or Master’s program next year? This series is for YOU! The final year of undergraduate will push you to your limits, but you don’t have to go into it unprepared. Part 1 features Ani Merzaian, BASc. Ani is currently starting the MHSc in Nutrition Communications at Ryerson University. She entered the field of nutrition right out of high school and found herself playing the comparison game throughout the undergraduate degree. Ani gives absolutely wonderful advice about how to maintain a focussed and clear mindset throughout the process, and how to ditch that negative self-talk. You can follow Ani at @nutritionmasters on Instagram.

For a lot of us, starting a business usually comes from our passion to help others. We want to help clients on a new level and be the best that we can be, but we might forget about the back-end of running a business In this week's episode of the Fearless Practitioners Podcast, I am joined by Allison Schaaf of @PrepDish. Allison shares how she has built a sustainable business by leading the entrepreneurial side first and practitioner side second.   ABOUT ALLISON SCHAAF Chef & Dietitian Allison Schaaf is the founder of Prep Dish, a gluten-free, paleo & keto meal planning service that helps busy moms get dinner on the table with ease. Allison holds a Bachelor’s Degree in Culinary Nutrition from Johnson & Wales University, a Master’s Degree in Nutrition Communications from Tufts University and became a Registered Dietitian at New England Medical Center. Allison lives outside of Austin, TX in the Texas Hill Country with her husband, son, 2 cats, 12 chickens & bees. Allison & her family are avid travellers, she draws culinary inspiration from each trip! Allison has been featured on 50+ podcasts including Asian Efficiency, Entrepreneur on Fire, Smart Passive Income, Food Blogger Pro and more! TOPICS DISCUSSED IN THIS EPISODE: How to cultivate the entrepreneur mindset first and practitioner mindset second. The importance of tracking your time and being mindful of how you are spending it. How to use social media to connect with clients. MORE FROM ALLISON Website Instagram Miscarriage Hope Desk Free 14 Day Trial of Prep Dish The E-Myth Revisited Resources for Your Practice I want to share with y'all some of my FAVORITE tools that I have relied on for the past 12 years to help build my practice, and have made my life easier. If you are needing help with: Tools for growing your business Client software that is easy and affordable Marketing support Money tracking to make bookkeeping easier I got y'all covered with these resources!! After being in private practice for over a decade, I've learned what my practice simply cannot live without! These are tools I strongly recommend for building your practice. Check them all out here! MORE FROM ADRIEN 7 Simple Strategies to Get More Clients in Your Private Practice Resources for Your Practice Schedule Your FREE 15 Min Fearless Steps Call Connect with Fearless Practitioners Instagram and Facebook Subscribe & Review on iTunes I will be adding new episodes each week and if you're not subscribed there's a good chance you'll miss out on those. Click here to subscribe in iTunes! I would be really grateful if you left me a review over on iTunes, too. Just click here to review, select “Ratings and Reviews” and “Write a Review” and let me know what your favorite part of the podcast is. Thank you!

The International Food Information Council (IFIC) is a not-for-profit science communications organization based in Washington, DC that addresses various food-related topics with its team of RDs, PhDs and communications professionals. They are dedicated to the mission of effectively communicating science-based information on health, nutrition and food safety for the public good. As Senior Director of Nutrition Communications at IFIC, Kris Sollid, RD, leads their nutrition team in monitoring nutrition research making media headlines to analyze how nutrition science is conveyed and its impact on consumer attitudes, beliefs and trust in information related to food and health. Tune in to this episode to learn about key learnings and takeaways from IFIC's newly released 15th annual Food & Health Survey as well as two recent consumer surveys on COVID-19 behaviors and attitudes toward food including: Key factors driving food purchasing decisions Feedback on the use of mobile health devices and apps Snacking habits and protein intake Processed food, sugars and plant proteins How COVID-19 has impacted food habits including shopping, cooking, snacking Consumer perceptions, confidence and trust in the safety of the food supply and various sources of food/health information Full shownotes & links to resources at: www.SoundBitesRD.com/153

During these uncertain times, shopper interest in making healthy choices at the grocery store is heightened as is their focus on shelf-stable products. One hundred percent juice is a nutrient-dense drink and a popular pantry or refrigerator staple with a long shelf life. Research shows drinking 100% juice is a cost-effective way to meet fruit and vegetable goals, while also delivering significant nutrients and improving diet quality. Nonetheless, many misperceptions exist about 100% fruit juice's role in eating habits, and its impact on overall health including body composition and weight. What does the science really say? During this podcast, Diane Welland, MS, RD, and Director of Nutrition Communication for Juice Products Association will address common consumer myths and why it’s time to recommend shoppers but juice back on the table. Presenter Bio: Diane Welland, is a registered dietitian and Director of Nutrition Communications for Kellen Company, a global association management and communications firm. In this position, she manages nutrition science programs for several food associations/clients. This includes evaluating and monitoring nutrition research, tracking current food and nutrition trends and directing research projects. In addition to working directly with the scientific community, she advises clients on food policy and regulatory issues and acts as a spokesperson at various trade, government and dietetic/health professional meetings. A large part of her job is translating nutrition research into layman’s terms and communicating nutrition information directly to health professionals, the media and the general public. Before joining Kellen she was Executive Director for the National Caterers Association, Public Relations Director for the International Caterers Association, an author, the Food and Nutrition Editor for US Foodservice publications, a public relations consultant and an award-winning recipe developer. Her work has been published in a number of consumer and trade publications, newspapers, websites and blogs, including Cooking Light, Clean Eating, the Washington Post and Today’s Dietitian. She specializes in stories on food and food trends, nutrition, health and fitness and is the author of four diet and health books in the Complete Idiot’s Guide series.

Aja Gyimah is a former elite athlete and, now, a registered dietitian specializing in exercise and sports nutrition. Gyimah works with a range of clients from athletes at all levels and those struggling with eating healthy while social distancing. She is the owner of Compete Nutrition, an evidence-based nutrition consulting practice based in Toronto, Canada. Aja completed her undergraduate degree at Western University in Nutrition and Dietetics, and her Masters of Health Science in Nutrition Communications at Ryerson University in Toronto. As an athlete, she played varsity women’s volleyball and was a 2x OUA All-Star, Quest for Gold recipient and 2x Academic All-Canadian. She joins the show to talk about diet, nutrition, social distancing, athletics, as well as many of the myths and misconceptions of healthy eating.

‘Low carb’, ‘plant-based’, ‘gut microbiome’, ‘sugar-free’… these are amongst the most popular buzz terms in nutrition right now, but what do they actually mean? Are they backed up by nutritional science and should you be tailoring your diet accordingly? Our guest, nutritionist Carrie Ruxton, helps Ellie to set the science straight on these trends and more, busting the biggest myths in nutrition and helping us to achieve a simple, do-able, healthy diet.  As well as reviewing all the nutrition content in Healthy, Carrie is an award-winning dietitian, TV nutritionist and writer. Carrie has a PhD in Child Nutrition and runs her own consultancy, Nutrition Communications, in St Andrews. Find out more about Carrie at nutrition-communications.co.uk And find out more about healthy nutrition in the latest copy of Healthy magazine from your local Holland & Barrett or at selected supermarkets and newsstands across the UK, or at healthy-magazine.co.uk.   Find Healthy magazine on Facebook, Twitter and Instagram at:Facebook.com/HealthyMagazineTwitter.com/HealthyMagInstagram.com/HealthyMagDaily

If you have a child with a newly diagnosed food allergy, you are likely consumed with learning as much as you can to keep your kiddo safe and healthy. This may also mean that you are neglecting your own self-care in order to take on the extra responsibility of eliminating allergens from your home and meeting with daycare providers and school administrators to develop a plan for your child. What can you do to take care of yourself during this challenging time?   Diana Rice, RD, is a nationally recognized nutrition professional and family health expert. She is passionate about communicating effective and evidence-based strategies that incorporate good nutrition into the challenges of modern-day life. Prior to launching her consultancy, Diana served as the Associate Director of Nutrition Communications at The Monday Campaigns, where she spearheaded the Kids Cook Monday initiative. Now she focuses on perinatal, infant and child nutrition, and food allergies, working directly with families to implement practical strategies for improved health. Diana is also a frequent contributor to national media publications, including Parents, The Huffington Post, and Everyday Health, among many others.   Today, Diana joins us to describe how a child's food allergy diagnosis impacts the entire family. She shares the professional advice around introducing allergens early and often, explaining the ‘mom guilt' she felt for not doing everything she could to reduce her own child's risk. Diana also walks us through the steps she took to manage her daughter's allergy to peanuts and tree nuts and offers advice for parents on reaching out for the support you need. Listen in for Diana's insight into why food allergies are so much more complex than simply eliminating a particular food from your diet—and learn how to advocate for your child AND take care of yourself as an allergy mom!   Key Takeaways   Diana's transition to motherhood Smooth process with first daughter (support network) Relocated when second daughter just 3 weeks old Started to slack on self-care, developed anxiety   Diana's second daughter's health issues Introduced potential allergens ‘early and often' Diagnosis of allergy to peanuts and tree nuts   How Diana responded to her daughter's food allergies Eliminate foods manufactured on shared lines Meetings with daycare providers, school Research around brands with dedicated facilities   The professional advice around introducing allergens Prompted by study of Israeli kids in UK and Israel Introduce potential allergens early to reduce risk   Diana's mom guilt around her daughter's allergies Couldn't say ‘did everything I could' Tell self that your best is enough   The responsibility of managing a child's food allergies Challenge usually falls to mom Focus on child's needs AND own self-care   Diana's insight on navigating your child's food allergies Recognize that diagnosis affects whole family Get support you need (e.g.: therapist, dietician)   Diana's advice for parents of children with allergies Identify anxiety triggers (i.e.: grocery shopping) Connect with other allergy parents Set aside time to dig through info Talk through concerns with partner   How parents of kids without allergies can provide support Understand risks of cross-contamination Respect school policies re: outside food Cultivate empathy for families with food allergies Don't give child food without parent permission Celebrate with non-food alternatives (e.g.: stickers)   Diana's top tip for food allergy moms There's no shame in being ‘that mom' You deserve to advocate for family's health    Connect with Diana   Diana's Website Diana on Instagram Diana on Twitter Diana on Pinterest Diana on Facebook   Connect with Lindsay   Intuitive Eating Moms Nutrition Instincts - San Diego Nutrition Therapy Embodied & Well Mom Show on Facebook Lindsay on Instagram Lindsay on Pinterest Lindsay on Twitter Lindsay on LinkedIn   Resources   Born to Eat: Whole, Healthy Foods from Baby's First Bite by Wendy Jo Peterson and Leslie Schilling Peanut Allergy Study in Israel vs. the UK Diana's Halloween Food Allergy Article https://www.healthychildren.org/English/healthy-living/nutrition/Pages/Food-Allergies-in-Children.aspx https://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/Food-Allergies-Babies-at-High-Risk.aspx https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/Approximately-8-Percent-of-Children-are-Diagnosed-with-Food-Allergies.aspx  

first guest is Tech Expert Steve Greenberg shared the best of the best from the CES floor with his best in tech preview of 2019. 2nd guest Katie Hayes, RDN, ENC Director, Nutrition Communications, its time for a Resolution Revolution! Next Edward Schaeffer, MD, Chief of Urology at Northwestern Medicine, Northwestern Medicine’s Urology program. Received a $10 million gift to fund the creation of a new multidisciplinary institute dedicated to urologic cancers. This show is broadcast live on Thursday's 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/

Conversation 95:  The Story, Journey and Passion of Danielle Bertiger, RD2Be “I think eating disorders are on the rise. The narrative that every girl should hate their body is totally false and I think that college campuses are a good place to address that. We can use groupthink and friends influencing friends in a positive way instead of the negative way that seems to be happening.” - Danielle Bertiger, RD2Be Today’s conversation is with Danielle Bertiger, a communications expert who fell into health coaching, fitness and food and is now on her way to a masters in Nutrition Communications and her RD. From time to time, I always love to podcast with future dietitians and Danielle was a great person to meet. She shares her personal story of falling into the food and fitness world while working after she complete her undergraduate degree in communications. During that time she decided to become a health coach, found a passion for food and recipe creation and also pursuing her certification in group fitness classes. And then, she thought, hey, I also want to get a masters in nutrition education and become a Registered Dietitian. This woman is passionate about her future profession, is  great at multitasking and is looking forward to starting her internship. Please enjoy my conversation with Danielle. Connect with Danielle on her website and Instagram. www.anneelizabethrd.com Copyright © 2018 OPI & AEHC Song: One Of These Days Artist: The Gemini www.thegeminimusic.com Music used by permission. All rights received. © ASCAP OrtmanMusic

It's important to really be conscious about how you want to approach your meals. You can look at it being reactive vs. proactive. Do you want to wait until 5 o'clock and scramble to figure something out last minute or do you want to take a step back and be more thoughtful about planning your meals in advance? If I want to take things to the next level, for me that means doing some work up front with batch cooking. It does take some work, but then meal prepping actually helps me save time in the long run and makes life easier. - Allison Schaaf JOIN THE FACEBOOK GROUP | REVIEW THIS PODCAST  20% OFF ORGANIFI - USE CODE: WELLNESSFORCE Tired of overthinking, stressing, and wasting time thinking about what you're going to have for dinner each night? On Wellness Force Radio episode 202, Registered Dietician, Founder Of Prep Dish, and passionate chef, Allison Schaaf, returns to share how you can transcend the overwhelm of eating healthy, set up your environment to win every day with batch cooking, and prepare nutritious meals no matter your skills in the kitchen. Learn her top advice for meal planning in advance as far as selecting recipes, grocery shopping, and batch cooking. "Meal prepping allows you to prepare advance so that when it's dinner time on a Wednesday night, you don't have to start from scratch. You just have to fit together a lot of bits and pieces you've already done for yourself." - Allison Schaaf of @PrepDish http://bit.ly/wfpodcast Go to http://prepdish.com/wellnessforce and sign up for a Free 2 Week Prep Dish Trial for clean preparation meets delicious gluten-free & paleo dishes. We plan the meals — you savor them. We’re with you every step of the way with real food, stress-free weekly meal plans that truly hit the spot. Here’s how it works: We thoughtfully craft a week’s worth of gluten-free and paleo meals that feature seasonal ingredients to make the most of your budget, save you time and surprise your taste buds. Along with a weekly menu, you’ll get a printable grocery list and instructions for prep day — just 2 hours of preparation yields scrumptious, good-for-you dishes all week long. Prep Dish makes batch cooking easy in 3 Steps: Grocery List - We provide you with a printable grocery list. Prep Day - We offer easy-to-follow prep-ahead instructions. Dish Day - At mealtime, simply dish and enjoy!   Listen To Episode 202 As Allison Schaaf Uncovers: What's changed the most for her since 2016 when she was on the Wellness Force Radio podcast for episode 37. Transcending the overwhelm of eating healthy; especially while traveling. The four segments of Prep Dish that help people eat healthier no matter their cooking ability or crazy schedule. How we can set up our environment to win every day when it comes to preparing meals. Her top advice for meal planning in advance as far as choosing meals, shopping, and cooking. How she handles her own busy schedule and cooking meals for her family either in advance or at the last minute. Her relationship with food and how it has evolved including giving up gluten, sugar, and caffeine. The process of self-reflection she has faced when it comes to nutrition and what works for her and what doesn't. Top cooking hacks for keeping chopped vegetables and lettuces fresh. Why freezing batched cook meals can be a great time-saving trick for soups, casseroles, frittatas, baked goods, bone broth, and more. Safety concerns to be aware of while cooking or storing food. How you can batch cook if you're a vegan or vegetarian. Cooking with kitchen gadgets such as the Instant Pot. The resources she turns to in order to continue learning more about batch cooking. Seasonal foods that are perfect to cook with during the spring compared to other seasons. The debate about fruit vs. veggies and her stance on what she prefers to eat more of on a regular basis. Tendency typing - what foods can we eat to lower our stress while still eating healthy. What else you can do to help relax and avoid eating while stressed out. Her experience with transcendental meditation training and what positive changes she has noticed in herself. How to shift your mindset on whether or not you can actually add batch cooking into your routine. Power Quotes From The Show "I have to eat as healthy as my clients and in order for me to do that, I had to take my own meal prepping to the next level. I just had to implement that system to help me reach my own goals." - Allison Schaaf of @PrepDish http://bit.ly/wfpodcast "Batch cooking ultimately helps you set yourself up for success. Choose a consistent day and time each week for when you can do your meal prep. Even if you just chop vegetables in advance, it really makes life easier and makes you more likely to include vegetables with each meal if they're already prepared ahead of time." - Allison Schaaf "Going to a grocery store with a list is key because that's where so much time is wasted during the week. If you have to take an extra trip to the grocery store, your losing time. There are a lot more options now to make grocery shopping more efficient such as grocery delivery or online shopping. Plus, ordering online will helping meal prepping so much easier by planning in advance. At Prep Dish, we're also thinking of different ways of making that grocery experience super efficient but it all starts with making a list." - Allison Schaaf "People jump into batch cooking thinking they have to do it, want to do it, or need to do it but can't find the time to actually do it. So, you first have to believe in the idea that this is going to help save you time later on, this is why I want to do it, and this is why it's important to me instead of thinking of it as something that you should do. Stop seeing it as something you should be doing and think of it as something you want to be doing." - Allison Schaaf "Having a meal prepared in advance that includes the core pieces of vegetables, protein, and healthy fats will help you avoid eating an unhealthy meal when you're stressed. Whether you're stressed or not, a healthy meal is going to help keep you from going on a built up blood sugar spiral." - Allison Schaaf   Links From Today's Show Allison Schaaf LinkedIn Twitter Instagram YouTube Prep Dish Facebook YouTube Pinterest Google+ WFR 037 - How to Avoid Meal Prep Burnout with Allison Schaaf Free 2 Week Prep Dish Trial The Prep Dish Blog Prep Dish: Paleo & Gluten-Free Meal Planning Prep Dish: 21-Day Meal Prep Challenge Instant Pot Paleo f(x) Thrive Market US Wellness Meats Butcher Box Paul Chek What Does BPA-Free Mean? About Allison Schaaf Allison Schaaf is a Registered Dietician, Founder Of Prep Dish, and passionate chef. She believes that healthy eating is easy and enjoyable. She lives by four simple goals: helping you save time and decrease stress; ensure healthy and gluten-free meals that taste delicious; bring back family dinners; and create happier, healthier people. Her life as a personal chef started during her summers in high school and inspired her to attend culinary school. During her 4 years learning about culinary nutrition at Johnson & Wales University, she had the opportunity to work at two amazing, world-renowned health spas. She loved soaking up spa cuisine knowledge at it’s finest at Canyon Ranch in the Berkshires. She also honed her culinary skills working alongside the skilled chefs at Champneys in Tring, England. In order to expand her nutrition knowledge, she attended Tufts Friedman School of Nutrition in Boston, earning a masters in Nutrition Communications and becoming a Registered Dietitian.     Get More Wellness In Your Life Join the WFR Community on facebook Send Josh Trent a personal message Tweet me on Twitter: Send us a fun tweet (or a what's up) Comment on the Facebook page Sign up to get an email alert whenever we release a new episode Support This Podcast Leave a 5 star review on iTunes Share this episode with someone you care about Contact Wellness Force Radio for podcast sponsorship and partnership opportunities Rate & Review Wellness Force ---> REVIEW THE PODCAST Ask A Live Question For The Next Episode ---> Click here to leave a voicemail directly to Josh Trent to be read live on the air.  You May Also Like These Episodes Food Freedom Forever With Melissa Hartwig Nir Eyal: Breaking Bad Habits, Technology Addiction, & Emotional Triggers Healthy, Happy & Harder To Kill w/ Steph Gaudreau of Stupid Easy Paleo Beyond Meditation: How To Get A Better Brain With Ariel Garten Living A Healthy Lifestyle In A Modern World With Dan Pardi Creating A Life Worth Living With Michael Strasner   Join the Wellness Force Newsletter: www.wellnessforce.com/news Don't miss next week's show: Subscribe and stay updated Did you like this show on Ketosis? Rate and review Wellness Force on iTunes You read all the way to the bottom? That's what I call love! Write to me and let me know what you'd like to have to get more wellness in your life.  

“I’m passionate about empowering people to make the best food choices they can in their everyday lives, without fear, guilt, or doubt. Eating isn’t a contest we’re all in to see who does it the best. It’s a personal journey where you get to show up for practice every single day, ready or not”.– Robyn Flipse Robyn has been a registered dietitian nutritionist for over 40 years and has worked in a variety of settings, including heading the nutritional care department in a hospital, running a busy private practice, teaching nutrition courses at several colleges and developing specifications for dietetic foods for a specialty food company. For the past 15 years she has operated her own Nutrition Communications business where she draws on her credentials as a cultural anthropologist to interpret changing eating patterns and food trends for food companies and how they may impact dietary policy.  You can read the full notes at www.soundbitesrd.com

Let's face it: When you routinely work 16 hours a day in front of a computer, one of the greatest challenges is maintaining a healthy diet. On Monday morning you resolve to do better this week, but as the deadlines pile on and the time begins to disappear, your willpower quickly erodes and you'll grab whatever you can quickly to keep moving. If you're lucky it's Chinese or Thai provided by your office assistant, and if you're not so lucky, it's a bowl of cereal and Oreo's (I've been there myself...I'm not judging). And if you truly want to eat healthy either at the office cafeteria or by ordering out yourself, it's going to cost you a second mortgage. But what if you could start creating a workflow for your daily meals no different than your creative workflows? In this episode I chat with returning guest Allison Schaaf, the creator of Prep Dish. In episode 66 Allison and I talked about the basic fundamentals of bulk meal preparation, and in this episode we do an even deeper dive into how you can really optimize your process for creating a week's worth of food in just a few hours every weekend. Click here for 2 free Prep Dish meal plans Show Sponsor: G-Technology Topics of Conversation: How Allison came to create Prep Dish Batching your cooking to save time and maximize efficiency Taking away the intimidation factor of cooking as a beginner Wading through the crowded marketplace of cooking services Allison's tips for developing a cooking workflow How switching from plastic to glass food storage can make your food taste better Where to start if you've never cooked before Viewing cooking as meditative instead of a chore Using recipes to develop your ability to improvise with your food How to get your kids to eat healthier Allison's journey from personal chef to online entrepreneur Defeating the overwhelming task of starting an online business Useful Links: Enjoying The Show? Leave A Rating And Review HERE FiP Question Submission FiP Amazon Link Athletic Greens PrepDish FiP Ep66: How To Systematize Meal Planning Guest Bio: Chef Allison Schaaf, MS, RD, LD (Twitter: @prepdish) is a food, nutrition & culinary expert and founder of Prep Dish, a subscription-based gluten-free and paleo meal plan service. Allison holds a Bachelor’s Degree in Culinary Nutrition from Johnson & Wales University, a Masters in Nutrition Communications from Tufts University, and became a Registered Dietitian at New England Medical Center. When she isn’t cooking, Allison fully embraces life as an Austinite. She is an avid yogi and enjoys hiking, standup paddle boarding and regular walks around Lady Bird Lake. Allison is also an avid traveler and draws culinary inspiration from each trip; recent adventures include Africa, Japan and South America, Spain and frequent trips to Colorado, California and her home state of Kansas Show Credits: This episode was edited by Curtis Fritsch, the show notes were prepared by Jakin Rintelman, and this show is executive produced by Kanen Flowers. We are a member of the THAT STUDIO podcast network. The music in the opening and closing of the show is courtesy of Dorian Cheah from his brilliant album ARA.

Ep 157 Allison Schaaf, the founder of prepdish.com, an online meal planning service that sends weekly downloadable real food, gluten free, and paleo meal plans. Listen as Nathan and Allison talk about how Prep Dish uses Facebook ads and influencers to acquire customers. 3 Key Points: A great way to acquire new customers is to reach out in places where current customers spend their time. (Blogs, social media, events) Prep Dish has had the most success gaining customers through influencers such as 100 Days of Real Food. For a meal plan service such as Prep Dish, the churn rate varies depending on the time of the year. This can apply to other seasonally dependent services. Bio Allison Schaaf is a chef and nutritionist who is also the founder of Prep Dish. She holds a masters in Nutrition Communications from Tufts Friedman School of Nutrition. Time Stamped Show Notes: 01:00 – Nathan’s introduction to today’s show 01:27 – Allison joins the show 02:08 – Prep Dish started as a personal chef company (that still exists) where customers would personally consult Allison for their meal plans. 03:00 – Prep Dish is a monthly prescription service for 14.99$ a month or 99$ a year. 03:26 – As of November, the service has around 1,100 paying customers. 04:48 – The churn rate for Prep Dish depends on the seasons, with January and August being the busiest months of the year. 07:19 – Some customers switch to a yearly plan to save money. Allison’s company sends out emails to ask if they want to switch. 07:50 – Screenshot 08:40 – Allison spent about 5K a month on Facebook ads for four months which generated about 40K in revenue. 10:14 – Nathan talks about Jamie Tardy, a coach Allison worked with. 10:53 – The average monthly subscriber yields 43$. 11:47 – Allison’s found that the best tactic for her business is working with influencers. 12:32 – Allison talks about working with 100 Days of Real Food. 13:35 – Another way Prep Foods reaches people is by surveying their customers where they spend their time online and acquiring new customers from those places. 14:09 – Prep Foods makes about 10K a month. 15:39 – The Famous Five Resources Mentioned: Growth Geeks – The way Nathan hires growth hackers on a per project basis for things like info graphics, blog posts, and other growth projects Prep Dish – Allison’s business Twitter – Prep Dish Twitter Instagram – Prep Dish Instagram Facebook – Prep Dish Facebook Periscope – Prep Dish Periscope Automatic Customer – Allison’s favorite book Infusionsoft – Allison’s favorite online tools   Famous 5 Favorite Book?— Automatic Customer by John Warrillow What CEO do you follow?— Her Husband What is your favorite online tool?— Infusionsoft Do you get 8 hours of sleep?— Yes If you could let your 20 year old self know one thing, what would it be?— Take it from a nutrition expert, avoid gluten! Credits Show Notes provided by Mallard Creatives Listen to The Top if you want to hear from the worlds TOP entrepreneurs on how much they sold last month, how they are selling it, and what they are selling - 7 days a week in 20 minute interviews! Join the Top Tribe at http://NathanLatka.com/TheTop The Top is FOR YOU if you are: A STUDENT who wants to become the CEO of a $10m company in under 24 months (episode #4) STUCK in the CORPORATE grind and looking to create a $10k/mo side business so you can quit (episode #7) An influencer or BLOGGER who wants to make $27k/mo in monthly RECURRING revenue to have the life you want and full CONTROL (episode #1) The Software as a Service (SaaS) entrepreneur who wants to grow to a $100m+ valuation (episode #14). Your host, Nathan Latka is a 25 year old software entrepreneur who has driven over $4.5 million in revenue and built a 25 person team as he dropped out of school, raised $2.5million from a Forbes Billionaire, and attracted over 10,000 paying customers from 160+ different countries.   Oprah gets 60 minutes or more to make her guests comfortable to then ask tough questions. Nathan does it all in less than 15 minutes in this daily podcast that's like an audio version of Pat Flynn's monthly income report. Join the Top Tribe at http://NathanLatka.com/TheTop

Post-production schedules are brutal and relentless, but one of the perks that many people have in our industry is having the option to order lunches and dinners every day at the office. But is this a perk? Or is it because producers want us chained to our workstations? And has anyone ever thought about what a steady diet of Chinese takeout, pizza delivery, and Hot Pockets does to your creative energy and focus? In this episode I have a conversation with Allison Schaaf, the creator of Prep Dish, an online service that systematizes the process of meal planning, grocery shopping, meal prep, and cooking into an easy-to-follow package. If you love workflows and systems, you'll love this service and this episode. We also jump into the rabbit hole of nutrition and food science as well. Check out our topics of conversation below. Our show sponsors: EditStock.com Topics of Conversation: Prep Dish’s origin story What is Prep Dish? Why waiting until 5pm is a bad time to decide what to eat for dinner How Allison balances her meals from week to week Allison’s tips on how to efficiently grocery shop and cook for the week Making a “household” inventory of food in Trello How to introduce yourself to Prep Dish and making your own meals In January Allison introduced a lot of new stuff including a new monthly “Super Fast Menu” The process of using the crock pot and having your own frozen meals ready to go Bring a mini crock pot to work and have your own frozen meals at work! Why is gluten bad for you? How taking gluten out of your diet can help you think more clearly and be more creative Why Allison chose to include paleo recipes in Prep Dish The positive impacts of having a whole foods diet If you want a good intro to whole foods meal plans--try Prep Dish When changing your diet--focus on what you can have, not what you’re missing Try the recipes! They’re really good! To receive a free trial and a free recipe just visit www.prepdish.com/post. Useful Links: Knife Skills Prep Dish Facebook Group FiP Podcast Ep39: Quick and Easy Meal Preparation with Jessa Greenfield Grain Brain by Dr. David Perlmutter Guest Bio: Chef Allison Schaaf, MS, RD, LD is a food, nutrition & culinary expert and founder of Prep Dish, a subscription-based gluten-free and paleo meal plan service. Allison holds a Bachelor’s Degree in Culinary Nutrition from Johnson & Wales University, a Masters in Nutrition Communications from Tufts University, and became a Registered Dietitian at New England Medical Center. When she isn’t cooking, Allison fully embraces life as an Austinite. She is an avid yogi and enjoys hiking, standup paddle boarding and regular walks around Lady Bird Lake. Allison is also an avid traveler and draws culinary inspiration from each trip; recent adventures include Africa, Japan and South America, Spain and frequent trips to Colorado, California and her home state of Kansas Show Credits: This episode was edited by Curtis Fritsch, the show notes were prepared by Natalie Boschan, and this show is executive produced by Kanen Flowers. We are a member of the THAT STUDIO podcast network. The music in the opening and closing of the show is courtesy of Dorian Cheah from his brilliant album ARA.  

With the first week of a new year under our belts, for many on the quest in better nutrition, broccoli is getting boring. What are the ways we can avoid meal prep burnout in a fast paced and instant gratification world? Can sitting down to eat with others be the missing piece to healing? The topic of meal planning is perfect timing with what I think everyone is taking a deeper look at right now as we move into the new year, and that is food:   How we make it, what it makes us feel, and what is our relationship with it. Preparing To Win In The Kitchen Today, on the fourth installment of your six-part series in January, "Wellness In The New Year," we're showcasing the power of meal preparation towards our personal wellness with Registered Dietician, Founder Of PrepDish.com, and passionate chef, Allison Schaaf. Special $4 Trial of Prep Dish For The Wellness Force Audience! RATE & REVIEW in iTunes | SUBSCRIBE Discover Now: Why Digital Health Coaching During her 4 years learning about culinary nutrition at Johnson & Wales University, Allison had the opportunity to work at two amazing, world-renowned health spas: Canyon Ranch in the Berkshires and Champneys in Tring England. Hungry for more, Allison expanded her nutrition knowledge at Tufts Friedman School of Nutrition in Boston, earning a masters in Nutrition Communications and becoming a Registered Dietitian. She then spent time traveling the world promoting almonds through her work at the Almond Board of California.  Currently living in Austin, TX and operating a thriving personal chef company, Prep Dish Personal Chef, she has the opportunity to cook for families & celebrity clients in their home, bringing healthy, delicious foods to their tables, every week. Most of all, she feels blessed for the opportunity to thoughtfully plan weekly menus so you, the home cook, can enjoy a healthier lifestyle that’s every bit delicious.  Meal Prep Success Allison believes healthy eating can be easy and enjoyable when we prep our meals and setup our week for success. She created Prep Dish with four clear goals in mind: 1. Save you time & decrease stress. 2. Ensure healthy & gluten-free tastes delicious. 3. Bring back family dinners. 4. Create happier, healthier people!  Eating Healthy On The Go Listen as Allison uncovers: Action steps & tips to creating healthy food on the go How to travel and still eat well Food sensitivity tests Elimination dieting  Gluten free or paleo? Links From Today's Show Special $4 Trial of Prep Dish For The Wellness Force Audience Prep Dish Website LEAP MRT Test Essentialism (The 11th time I've been told about this book!) You May Also Like These Episodes A Personal Trainer For Your Mind With Julianna Raye Healthy, Happy & Harder To Kill w/ Steph Gaudreau of Stupid Easy Paleo Beyond Meditation: How To Get A Better Brain With Ariel Garten Living A Healthy Lifestyle In A Modern World With Dan Pardi  Creating A Life Worth Living With Michael Strasner Are You Interested In Changing Old Habits With New Technology? Download your free Digital Health Transformation Guide at wellnessforce.com/radio Don't miss next week's show! Subscribe to the show and stay updated If this show resonated with you, please leave us an honest rating and review The more reviews and ratings we receive, the more people we can reach with this amazing message!   So nice!  You read all the way to the bottom? That's what I call love! I do the same thing for the people, things, and movements I care about as well. PS: Looks like you and I share the same passion. I'm grateful for you and want to extend you my email address. Write to me and let me know what you'd like to have to get more wellness in your life.