Kirstie, The Dietitian Food Blogger: Part 1

For the past few years, I’ve wanted to start a dietitian food blog. I get atypically excited about food and nutrition – recipes and science. ALL of it! I’ve wanted to share that with others. One of my original reasons for pursuing a career in nutrition was to help others enjoy healthy food that tastes good. As a teenager, I found myself frustrated with statements like “Oh, this tastes great. It can’t possibly be healthy.”

I still think it’s important that healthy food tastes delicious. I also think it’s important to base food choices on health and self-care instead of body shape or food rules. Good nutrition and healthy eating doesn’t need to be about perfection, nor should it be. Food is best when we enjoy its ability to nourish our bodies and our souls.

Apples

Anyway, back to my intro. Little secret: I started (and finished) this website (aka dietitian food blog) a year ago. Fast forward through a 6-month engagement, a wedding, new jobs, and a persistent internal voice saying, “Soon I’ll really commit to this.” I’ve been waiting until I have everything just right – the number of recipes, the quality of photos, the right social media accounts. Then I realized none of those things are why I wanted to blog in the first place. They also go against an important piece of advice I often share with my patients: there’s no use in holding yourself to a standard of perfection if it prevents you from making small changes. Everything adds up!

We live in a world where it seems like everyone on Instagram with a “nice” body is a self-declared nutrition expert. Daily I hear more and more people saying things like, “Ugh, I eat garbage all the time” and “Why would you eat that? That stuff is poison.” I feel like now is as good of a time as any to take my own few baby steps by reaching out as another little voice on the internet. I can’t promise that I’ll post every week or that I’ll take pictures with a camera other than my iPhone, but I do promise to be myself, share nutrition tips that are grounded in science, and post tasty recipes I’ve enjoyed in my own kitchen. I hope you stick around!

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