A food first approach to healthy living & nutrition counseling. Home of Boards & Bars
211 North Federal Avenue
Mason City, IA
50401
| Monday | 8am - 5pm |
| Tuesday | 8am - 5pm |
| Wednesday | 8am - 5pm |
| Thursday | 8am - 5pm |
| Friday | 7am - 3pm |
Be the first to know and let us send you an email when Roots posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Send a message to Roots:
I asked myself âhow did I really become a foodie?â The answer to that is... I donât really know. I asked myself the same question about how I became a registered dietitian and the answer is similar. The road seemed to be a long one, with a couple of detours, but I wouldnât change a thing about how I got to where I am. From four years at Iowa State --> one year as a consultant for Tri Delta --> two years of graduate school/dietetic internship in Springfield, MO --> back to North Iowa as the outpatient dietitian at MercyOne Forest Park Family Medicine. I know there are many more years of fun to come.
My passion for nutrition all started when I was a sophomore in high school discovering how an apple with peanut butter could provide me with more sustainable energy than a slice of Caseyâs pizza (not hating on their pizza, itâs one of a kind) before a basketball game. I realized very quickly how my body felt so different if I fueled it with foods that loved me as much as I loved them. Not to say I didnât hesitate to have that walking taco after a game, but you get the point.
Describing my discovery of my passion for food is less clear. I truly just think that over time I realized the happiness and creativity I felt when I challenged myself to a new recipe and the explosion of flavor that came from it, that is when it turned out right. Yes, I too have had many kitchen failures. The one that specifically comes to mind is when I was about 10 years old and thought bread could be made from flour, water, and salt in the microwave oven. Boy, were my mom and dad troopers.
I absolutely love whole, fresh, local food and get pure joy out of fueling my body with quality ingredients. Ingredients and products that I can read, understand, pronounce, and know what their purpose is. Being healthy to me is not about not eating Mac & Cheese, itâs about taking the time to make wholesome noodles with simple ingredients, adding in different variety of locally sources cheeses, cream, and seasonings that are true food.
