It is such a treat to have fellow dietitian and friend, McKenzie Hall Jones, on my blog today! McKenzie is a registered dietitian nutritionist based in Los Angeles, co-founder of Nourish RDs, and nutrition spokesperson and consultant for commodity boards and food companies. She writes, speaks, and presents on the topics of nutrition, real foods cooking, and body image. McKenzie is also a contributing editor for the award winning publication, Environmental Nutrition, and her numerous other articles can be found in publications such as The Chicago Tribune, Today’s Dietitian, The Daily Press, The Morning Call, Buffalo News, OR Today, The Santa Clarita Valley’s Signal Health & Family Guide, and more. In addition to following her own “non-diet” advice, McKenzie loves discovering new hiking trails (in both California and back home in Alberta, Canada), sampling the local food at her favorite farmer’s markets, and baking in her sunny Californian kitchen. You can find McKenzie blogging at www.nourishRDs.com, and tweeting, Pinning, Instagramming, and Facebooking too! You can also connect with McKenzie on LinkedIn.
Keep reading to learn more about McKenzie, and get one of her favorite recipes.
What is the inspiration for Nourish RD’s?
We were inspired to create NourishRDs because of our love of cooking, food, and helping others feel their best. Since starting Nourish, I’ve developed an even greater love for being in the kitchen and writing, and have a discovered a newfound love of food photography.
What do you think is the most important nutrition issue people face today? How do you go about helping people?
I think for many people, nutrition and food has become so complicated. Between all of the information out there, I’ve had many people tell me that eating well can sometimes feel overwhelming. With my recipes and articles, I try to help make healthy eating achievable and less intimidating. Focusing on primarily on whole, minimally processed foods is a great start.
What do you love most about being a dietitian?
As cliché as it may sound, I love connecting with people. Food is a common thread that we all share — and it has the ability to make us feel amazing. I love helping others develop a more positive relationship with food and their bodies and taking the hesitation out of being in the kitchen. When it comes to cooking, I think Julia Child said it best: “The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude!”
Tell us a bit about your own wellness routine.
First and foremost, I prioritize my sleep. When I’m well rested, I’m more productive with work, happier, and more in tune with my hunger and fullness. I also make it a priority to sweat most days. We have some really great walking trails by my apartment that I love to do a morning jog on, and I also love to hike and swim. Some days, I simply head to the gym. My mom is a certified yoga instructor, so she’s always instilled in me the importance in movement. I’m one of those people that looks forward to exercise each day — it relieves stress and clears my mind.
As for my food routine, breakfast is my favorite meal of the day and while I like to change it up, you’ll usually see some kind of make-ahead breakfast like overnight oats, homemade granola, or baked oatmeal in my fridge. Lunch is often leftovers from dinner the night before (my husband and I are big leftover fans!). And dinner changes each night. I’ve recently gotten into the habit of meal planning on Sundays, and I love it. On top of those few things, I’m pretty much sipping on water all day! I’m a big proponent of keeping yourself well hydrated.
What tips would you give to someone who is interested in plunging into plant-based eating?
When it comes to my food advice in general, I love to encourage others that it’s all about baby steps. Simply shifting towards putting more plant foods on your plate is a great start. I love Sharon’s advice to take an inventory of your current eating habits and to go from there. Starting by having one entirely plant-based meal a week or a day could be a great start, depending where you’re at.
Here is one of McKenzie’s favorite recipes that she would like to share with you!
1/2 cup cooked forbidden rice (also called black rice)
1/2 pear, chopped
1 tablespoon toasted hazelnuts, chopped
1 teaspoon lemon juice zest of one lemon
1 teaspoon maple syrup
Pinch of salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil (mild tasting)
1/2 cup frozen raspberries, thawed
Optional:
Fresh herbs
Chopped spinach
Instructions
In a bowl, stir together the black rice, chopped pear and hazelnuts. Stir in herbs or fresh spinach, if using.
In another small bowl, whisk together the lemon juice and zest, maple syrup, salt and pepper (to taste) and olive oil. Stir in the thawed raspberries, being careful not to break them up.
Pour the raspberry dressing over the salad and stir gently to combine. Serve immediately, or refrigerate for up to three days.
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