THE FOOD you’re putting in your body is just as important as how you’re working out your body
Need some help? Enter our registered dietitian, Catherine Clark!
Initial consults are $50 for 1 hour
● Collect background information
● Discuss/create goals
● Discuss calorie and macronutrient needs
● Provide recipes
● Provide an In Body 570 assessment
Follow up consults are $30 for 30min-1hr
● Answer any follow-up questions
● Re-evaluate goals
● Adjust calorie needs
● Discuss any roadblocks or difficulties since last visit
Meets at the Community Center or North-End Fitness Center
Get to know Catherine a little better including where she studied, her philosophy for helping others and favorite junk food!
Catherine Clark is a Registered Dietitian, who completed her bachelor degree in dietetics from Central Michigan University. Following graduation, she completed her 8 month dietetics internship also through CMU.
This provided experience in a variety of areas including: long term care, clinical dietetics, community health, oncology, and a 3 week rotation working with the CMU women’s soccer team for sports nutrition.
When she’s not working with nutrition clients, Catherine enjoys weight lifting, running, and anything that involves food. She’s ran 4 full marathons, and competed in several bodybuilding competitions.
Fitness and nutrition is something that Catherine wants to get everyone to be excited about.
“I like to teach people how to incorporate more into their diet, not take away and restrict their favorite foods. It’s all about learning to find balance.”
ONE-MINUTE NUTRITION TIPS
5-ingredient peanut butter granola bars
3 cups old fashioned rolled oats
3/4 cup peanut butter
1/3 cup honey or maple syrup
1/2 cup mini chocolate chips
Optional: cinnamon, nuts, dried fruit, etc
Preheat oven to 350 degrees
Combine all ingredients in a bowl and mix well
Transfer into a greased 8x8 baking dish and press down into pan
Let cool and cut into 14-16 squares
HEALTHY ROASTED POTATO SALAD
2 lbs red potatoes, halved or quartered
3TB olive oil
Salt and pepper
1 cup plain Greek yogurt
1/4 cup buttermilk
Fresh chives, snipped
Small shallot, minced
Preheat oven to 400 degrees
Drizzle red potatoes in olive oil, season with salt and pepper
Roast 30-40 minutes, until tender
Let cool. In a medium bowl, mix yogurt, buttermilk, chives and shallot.
Add roasted potatoes and mix until coated
Note: Feel free to add additional vegetables or hard boiled egg for additional flavor
COCONUT WATER FRUIT POPSICLES
Fresh or frozen berries of choice
1 cup coconut water
Pinch of stevia (optional)
Place thinly sliced fruit into bottom of popsicle mold. Stir sweetener of choice into coconut water (if adding). Fill each mold with coconut water and freeze. Enjoy!
Note: Instead of coconut water you could use 100% fruit juice
HOW TO CUT AND SERVE A MANGO
Do the mango tango!
Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc, vitamin E and are a good source of antioxidants.