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I’m a dietitian on the Nutrient-Dense Whole Foods Diet

As a dietitian, I assist my clients in creating an enduring, healthy eating pattern and healthy lifestyles, so that they are at their optimal, regardless of whether they suffer from an ongoing illness or not.

While my specific dietary guidelines differ according to factors such as the control of blood sugar levels and digestion, I suggest that all of my patients eat nutritiously-rich meals made up primarily of whole food sources.

In addition, I live what I teach.

What healthy and balanced eating looks like for me.

Why a nutrient-dense, whole food diet is beneficial to me

Over the years, I’ve realized that eating a nutritious diet comprised of mostly whole food can make me feel great and help me manage my Hashimoto’s-related symptoms.

Hashimoto’s Disease is an autoimmune disease that affects thyroid function. Learn more about the diet and lifestyle changes that aid in treating the symptoms of Hashimoto within the following article.

Foods that are rich in nutrients — like the ones I concentrate on in my diet include those high in nutrients such as proteins, vitamins, minerals as well as fiber as well as healthy fats. These include vegetables, fruits seeds, fish, chicken beans, nuts, and chicken.

I also adhered to the grain-free, gluten-free diet since I was diagnosed with Hashimoto’s Disease, even though I consume tiny amounts of gluten-free grains, such as brown rice and quinoa.

The diet I am following works for me and makes a huge difference in the symptoms of my Hashimoto.

Furthermore, I am passionate about living as sustainably as I can and am fortunate to have the opportunity to grow the food I eat, raise chickens, and live in a region where there are a lot of farms.

These habits not only help me to feel confident about what I’m putting in my body, but they also make an enormous difference to my impact on the environment.

Consuming locally and seasonally is linked to numerous environmental and health benefits, and I would encourage you to try to support local farms whenever you can or to try growing yourself your food ( 1Trusted Source, 2Trusted Source).

Additionally, a nutritious diet that includes locally-sourced, sustainable foods helps my husband and me in the kitchen when it comes time to eat. Although some may believe that eating this way requires a lot of time cooking, it’s not.

The meals can be as easy as a bowl of brown rice filled with chicken and vegetables or sweet potatoes that are stuffed with beans, vegetables, and eggs.

Balance and sustainability are the essential

While my diet consists predominantly of fresh, nutrient-rich food items, it doesn’t mean that it is boring.

I am aware of how food can be beneficial or harmful to health. It’s vital for me to treat my body properly and nourish it with the proper food choices.

But, I also know how sustainability, range, and constantly are the key elements in a healthy lifestyle — which is that I truly enjoy the food I consume, even if they’re not necessarily the most nutritious.

I take a balanced approach to nutrition that is shared by my clients and myself. The pleasure of enjoying your favorite frozen treat or a delicious piece of pizza can be a part of a balanced diet in the event that your diet is comprised of healthy foods.

It’s not worth the time to stress about food choices, but life’s too short to neglect taking proper care of your body’s health. Although I am a fan of foods such as pizza, cake, and Ice cream — and I do enjoy occasionally These foods aren’t included in my daily eating habits.

Instead, I pick meals and snacks according to what my body requires and how they affect my mood.

What a typical day of eating will look to me

I work at home from home for a long time, which means that almost all of my food and snack items are prepared at home.

I let my appetite determine my eating habits, and I sometimes take three meals in a day, but sometimes it’s two. Sometimes, I snack, but sometimes I do not. It’s okay! I follow my body’s signals and eat whenever I’m hungry.

My list of favorites for dinner and lunch depends on the season. However, here are a few of my top breakfast and lunch choices.


  • Two eggs from my hens, half an avocado in addition to Cleveland Kraut Roasted Garlic sauerkraut
  • Egg and vegetable omelets along with a touch of cheddar cheese, and a garnish of grapefruit or berries
  • Lava Yogurt with mixed berries an ounce of cacao nibs, peanut butter unsweetened coconut Chia seeds


  • A large mixed green salad that includes chickpeas and pumpkin or sunflower seeds, tomatoes sun dried, and an egg that has been fried
  • Wild Planet tuna with Primal Kitchen mayonnaise Dill Pickles, Wild Planet tuna, and Simple Mills almond crackers made from flour
  • A snack plate that is made from anything that looks appealing in my pantry and fridge. (This might be a mix of fresh fruits, sliced vegetables, hummus or veggies crackers, nuts, cheese dried fruit, and much more.)

I enjoy espresso in the early morning. I then drink non-sweetened water or hibiscus tea throughout the day.

My husband mine and I enjoy meals together each night and we cook in a rotating manner. We enjoy eating healthy food with a variety of favorite recipes we enjoy cooking.

In the summer, spring, and fall We use vegetables from our backyard gardens like asparagus, greens and zucchini, winter squash peppers, potatoes tomatoes, and eggplant. The vegetables are the mainstay of our meals.

My husband is a keen fisherman. So we take in the fish is caught by him, such as blackfish, fluke as well as sea bass. Other sources of protein are chicken, eggs, which we purchase from local farms as often as possible, and turkey.

We mainly rely on sweet potatoes beans, potatoes white rice, winter squash, and quinoa as carb sources. We also enjoy Tinkyada the brown rice noodles.


Here are some of our favorite dinners that are nutritious and delicious. They’re also simple to cook:

  • Sweet potatoes stuffed with a mixture of. We roast sweet potatoes and then cover them with sauteed vegetables and protein sources such as beans, eggs, or even chicken. Here’s a delicious sweet potato stuffed recipe you could test.
  • Fish that is coated with almonds. My husband makes breading using almonds and blended to crust fish, like a fluke. We pan-fry it and serve it alongside sauteed broccoli, and roasted potatoes.
  • Chicken Burgers. We make chicken or turkey burgers frequently, serving them alongside sweet potato fries as well as an enormous salad.
  • Whole chicken roasted. This is a favorite winter meal. We buy whole chickens from local farms and roast them in a skillet together with onions, carrots, and potatoes. I love making broth from the carcass of a chicken to use to sip broth or in soups.
  • Chunky summer vegetable sauce with brown rice pasta. In the summer season, when we have plenty of vegetables We often prepare the most chunky sauce using eggplant and onions, zucchini, and tomatoes. We serve it with brown rice pasta, topped with fresh Parmesan.
  • Curry. I love making curries in winter, using coconut milk and carrots, potatoes, and lentils.

As you’ll see the meals we serve are balanced, and they always contain sources of protein, fiber, and healthy fats.

If I’m in the mood for something sweet after dinner, I may take a bite of a date stuffed with nuts with chocolate chips or a chunk that is stuffed filled with peanut butter. However, truthfully I’m typically content with dinner and don’t usually need to eat a snack at night.

It’s not a secret that I love sweets I’m a huge fan of sweets and if I’m in the mood for something, I’ll take it. But, following an energizing and balanced diet that has enough calories usually results in lesser snacking, particularly in the evening.

I’m never hungry as I respect my body by feeding it tasty, nutritious, and nutritious food.



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