My name is Rachel and I am a Registered Dietitian (RD), a Certified Diabetes Educator (CDE) and food lover. I currently live and work in Victoria, B.C. as a Diabetes Educator for the Health Authority and also provide private nutrition counselling services through my private practice Pacific North Nutrition.
Memberships and Schooling
I completed my Bachelors of Biomedical Science (BSc) at Griffith University in Australia and graduated with my Masters in Nutrition and Dietetics (MA), with a major in Public Health, in 2010. I am also an active member of Dietitians of Canada, College of Dietitians of BC, Diabetes Canada and Nutrition Blog Network.
I created this blog to help grow and share my passion for nutrition that is equally as good for our bodies as it is for our planet. I want to share some of my favourite seasonal recipes, information on sustainable seafood choices, and nutrition advice that can help lower our carbon footprints.
My Nutrition Journey
My journey through nutrition may not be what you would expect of someone working in the nutrition field. I grew up in a meat and potatoes household, and I didn’t eat my first vegetable until I was a teenager… and it was a green pepper on pizza! Followed by onions on a hot dog. When I was 16 I had the opportunity to travel to Cairns in Australia to do a student exchange. It was there during my homestay that my world was opened up to the new and exciting world of vegetarian cuisine. Yes, baked beans in a can, but you have to start somewhere.
My Nutrition Values
Throughout the years I have dabbled into a variety of diets – pescatarian, vegetarian, vegan, then… pescatarian again, and now I guess we can say ‘flexitarian’. I love plant-based eating, not only because it is delicious, but it also makes me feel great and I know it is the best diet for keeping our planet healthy.
Low Carbohydrate Plant-Based Diets
Working in the diabetes field I can appreciate the benefits of a lower-carb eating style. Diets that are too high in carbohydrates can make it difficult to regulate our blood sugar levels. This is not only a problem for diabetics or those with insulin resistance as swings in blood sugar levels it can also affect mood, fatigue and metabolic issues.
A lower carbohydrate eating style can sometimes be more difficult on a plant-based diet because many of the plant-based protein sources are also sources of carbohydrates (legumes, quinoa). My definition of ‘low-carbohydrate’ is low in refined carbohydrates or ‘net’ carbs and high in fibre. With the right planning and information, a lower carbohydrate plant-based eating style is definitely achievable and can be an important step towards a healthy, balanced diet.
Where I Have Been Featured
Brands That I Have Worked With
Aside from sharing plant-based, lower carbohydrate recipes, I also love partnering with brands that have similar nutrition values. I have worked with Harmonic Arts, iHerb, Tree Island, Botanica Health, Manitoba Hemp Hearts and more. See here for more information on partnerships.
Follow along with me as I research and explore the sustainability of our food choices, and share with you some of my favourite vegetarian recipes. Find me on Facebook, Instagram, Pinterest or Twitter.