Kelly is a Nutritionist at the HCC at SAS Institute Inc. in Cary NC. She received her Bachelor of Science degree in Exercise Science from Arizona State University and her Master of Science degree in Nutrition from Bastyr University. She is a Registered Dietitian Nutritionist and an Integrative and Functional Nutrition Certified Practitioner. Her areas of expertise include functional nutrition, health and wellness education, prenatal nutrition, food allergies and intolerances and culinary nutrition.
We all know we need to eat more vegetables. Frozen vegetables can be a quick and easy way to add more vegetables to almost any meal, and these days the frozen vegetable aisle is loaded with options!
March is National Nutrition Month®, an annual campaign created by the Academy of Nutrition and Dietetics (the organization behind our RDN credentials). This year's theme, Personalize Your Plate, promotes creating nutritious meals to meet individuals' cultural and personal food preferences.
We’ve all heard that we need to eat more plant foods, but what is it about plant foods that make them so good for us? Plants foods have many benefits, but beyond their fiber, vitamin and mineral content is their amazing and powerful polyphenol content.
