Chelsey Amer, MS, RDN is a Manhattan-based private practice dietitian, healthy food blogger, coffee lover and self-proclaimed dance cardio addict! When she’s not helping clients see their lives nutritionally, she is in her kitchen developing tasty, food allergy friendly, mostly vegetarian (largely vegan and gluten free too!) recipes and photographing every bite! Chelsey has had food allergies [to tree nuts, peanuts and sesame seeds] since a young age, which sparked her creativity in the kitchen and desire to help others live a delicious and nutritious life, despite their restrictions. Hi everyone! Thank you to my girl Tawnie for having me today!
I 100% believe that you can eat nutritiously delicious! Fueling your body with healthy food does not need to be bland nor boring… after all, I was a food lover WAY before I became a dietitian!
One way I ensure that I’m eating nutritiously delicious is to eat in season. Not only does this mean that my food travels less (better for the environment!), but I’m eating food that’s likely even better for me AND fresher. When your produce doesn’t have to travel as far it’s picked at the peak of ripeness, so all of the great nutrients are locked in. That’s #winning in my book!
But living in New York City it can be tough to get through the winter only eating in-season, which is why when spring has sprung (although that has yet to happen over here in NYC!) I run to the farmer’s market as fast as I can! First on my list? The ingredients to this Spring Lentil Pasta Salad. [Tweet “Happy Spring!! Try out this Spring Lentil Pasta Salad made by Chelsey Amer #CitNutritionally”] This Spring Lentil Pasta Salad is one of my go-to meals because it’s…
Full of fiber A great Meatless Monday meal with plant-based protein A wham bam thank you ma’am one bowl meal A full serving of veggies…without a salad Made with just 6 ingredients (plus spices)…many of which you may already have on hand
So let’s get cookin’… *Note: If using fresh artichoke hearts be sure to steam them so cooked through. Alternatively, use jarred in water or frozen and thawed artichoke hearts. I hope you love this recipe as much as I do!! Huge thanks to Tawnie for having me! XO
