Welcome and thank you for visiting!
To tell you a quick bit about myself, I’m a registered dietitian nutritionist specializing in working with clients with disordered eating, diabetes, and maternal health with a private practice in Cambridge, MA (just across the river from Boston). In addition to my clinical work, I’m currently pursuing a PhD in Population Health Sciences with a concentration in Nutritional Epidemiology at Harvard.
Mostly Balanced serves as a forum for the recipes I make at home along with snippets from my clinical experience, research, and life around town.
I found my way to the nutrition field professionally because I love food and cooking and found many people experience a lot of confusion and anxiety around these topics. I hope to share what eating and nourishment look like for me and my family (with lots of ideas and inspiration for your table).
I get a lot of questions about what exactly to eat. I see the different challenges in putting together a day’s meals, let alone planning for a week. For a lot of people, the focus is often on food rules, rigidity, and what not to eat rather than what and how to eat to thrive, take care of our bodies, and enjoy our daily meals and nourishment.
Here, I celebrate the abundance and enjoyment of food that tastes good and nourishes the body. I include my weekly menu plans (#dinnertonight) to foster creativity and cut through some of the myths and mystery about what dietitians eat in their own homes. I intentionally don’t include portion sizes or quantities because everyone’s needs are going to be different, and day to day, hunger levels will vary.
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The goal of Mostly Balanced is to:
1.
Give people realistic, delicious recipes or ideas for what to put together for meals, snacks, and desserts
2.
Map out sample menu plans that can be used in real life that demonstrate balance, variety, and enjoyment (learn more about my key nutrition principles here)
3.
Incorporate elements of sustainability in meals and snacks, growing our role as custodians of the world in which we live
4.
Serve as a creative outlet – tinkering with recipes is fun- and share my personality through the books I read and interesting articles I stumble upon week to week
Cooking your own food and nourishing yourself is a wonderful skill to learn and practice, and it’s a helpful tool in accomplishing our own individual nutrition goals. I use a non-weight-focused, unrestricted approach to nutrition.
In addition to my private practice, I also work in research at Boston University, studying the role of nutrition in health outcomes. Previously, I worked as a clinical dietitian at an eating disorder treatment center in the Boston area. I also speak and write on nutrition topics (especially diabetes, eating disorders, and pregnancy). If you’re interested, check out my professional page at megsalvia.com.