The Midlife Whisperer™
Registered Dietitian Nutritionist
National Board Certified Health and Wellness Coach
Mindful Self-compassion Teacher
Brief Introduction/Tell Us About yourself (where you are from, etc)
I live in gorgeous Burlington, Vermont. I’m a nutritionist, Reiki Master, coach and healer with over 25 years and experience using both conventional and integrative therapies to help people reach the highest level of wellbeing possible
Why did you decide to pursue a career in nutrition?
I’m passionate about wellbeing, have always loved food and helping people so pursuing a career in nutrition was the perfect fit.
How did you become passionate about healthy eating?
My mom, who’s a vibrant 87, was a healthy eating pioneer. When I was a kid she read Diet for a Small Planet by Frances Moore Lappé and transformed the way we ate as a family. Franks and beans were replaced by tofu burgers and red meat by grilled chicken and vegetarian lasagna. She even helped author a vegetarian cookbook.
What kind of training did you undergo/certification you received?
I went through a Master’s program in nutrition at Boston University and passed the certification to become a Registered Dietitian. I also got certifications in weight loss management and personal fitness training. About 12 years ago I started learning about coaching and eventually got a PhD in psychology and passed the exam to become a National Board Certified Health and Wellness Coach. I also have done trainings/received certification as a personal fitness trainer, Reiki Master and Mindful Self Teacher.
What do people look for in a nutritionist or dietician?
Nutrition can be confusing. There are so many new diets out there and the media is always spinning stories making it that it’s hard to figure out what’s right for you. People are looking for nutritionist who is knowled
If you could persuade people to change three things about their diet, what would they be?
Eat more plant foods, Eat less processed foods, Listen to and eat according to your body’s signals of hunger and satiety.
What would you make as a quick and healthy dinner option, if you have 30 minutes of preparation time?
Stir fry using frozen Asian veggies and a protein such as shrimp, tofu or chicken.
What is your favorite snack?
What nutrition trends are you paying attention to in 2020?
Fermented foods and beverages especially kombucha will continue to be hot, lab-grown “meat”, cauliflower, alternative milks (oat, cashew…), healthy convenience food chains and cafes.
Plant based living is becoming more and more popular. When eating a mostly plant based / vegetarian diet, are there certain foods to focus on to make sure we’re getting enough nutrients and protein?
Good sources of protein (beans, lentils, chickpeas, soy foods, nuts and seeds) and calcium-rich foods such as tofu and calcium-fortified plant “milks” and reliable sources of B12. Consider taking a vitamin D supplement especially during fall and winter.
Speaking of plant based, what are some of the benefits of drinking chlorophyll water / benefits of liquid chlorophyll?
It is nutrient rich, can help build red blood cells and may help prevent cancer.
What’s one of your favorite organic/natural supplements or vitamins you recommended?
Vitamin D, Omega 3/fish oil
Any favorite health / nutrition podcasts or books you recommend to our readers?
Poscasts: Sound Bites; Love, Food
Where can our readers find you? (Instagram, Facebook, etc)
Website: DrEllenAlbertson.com or TheMidlifeWhisperer.com