Selected Podcast

Healthy Nutrition Nudges: When Food Is Not Enough

Healthy Nutrition Nudges: When Food Is Not Enough
Do you really think, honestly, that you are hitting it with your nutrition? Like when people say strive for 5, that you're totally nailing it?

Even the healthiest of us like to think we are, but most likely, you aren't actually getting all the nutrition you need. And that's when supplements come in to help. No one is perfect! 

And who better to discuss this topic with than Chef Abbie, for her monthly installment of Healthy Nutrition Nudges. Chef Abbie has been a Registered Dietitian for more than a decade, and a chef for twice as long as that.
That's right, Chef Abbie & Dr. Pam are back together to talk about the culture around eating healthy & organic, how busy lives are ruining our eating patterns, and what you can do when your diet isn't giving you enough nutrients. 

Tune in on the first Thursday of each month for tips from Chef Abbie, right here on HER. 
Featured Speaker:
Chef Abbie Gelman
I started my company in 2014 to teach consumers how to make food that makes sense; to share what I know with other registered dietitians and health professionals, and to help food brands maximize business opportunities.

I’m a member of the Science Advisory Board for Jenny Craig, providing ongoing cutting-edge counsel to update the company’s education and lifestyle strategies. I’m also an inaugural member of Produce for Better Health’s elite network, Fruit and Vegetable Ambassadors in Action.

I’m the consulting “Better for You” R&D Chef/Dietitian for the private company Happi Foodi, and the creator of two lines of healthy frozen meals sold for Happi Foodi in Walmart across the country.

My first cookbook, The Mediterranean DASH Diet, was published in November 2019.

I received my Master of Science degree in Nutrition from Teachers College, Columbia University, and completed a dietetic internship at New York-Presbyterian Hospital in New York City.

I also hold a Bachelor of Science degree from Cornell University’s School of Hotel Administration and earned my Culinary Degree from Peter Kump’s New York Cooking School (now known as the Institute for Culinary Education).