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So Exactly What Does A Dietitian actually feed her family? It might not be what you think.

Gretchen Witowich

The Dietitian Dishes

What does the dietitian actually feed herself, and her family?  I want to be very transparent, as it definitely includes its fair share of planning, and then changing plans, and inevitably is always a work in progress.  I face challenges many may empathize with when it comes to getting dinner on the table- 

-a partner who works 24-hour shifts with call

-a schedule that’s never the same week to week with kids in multiple extracurricular activities (hello soccer, basketball, sailing, parkour, band, tennis and more!)

- varied food preferences/allergies (husband can’t eat most fish and I prefer to be pescetarian)

-limited access to certain grocery items in a small town


That said, I have several strategies for getting my family fed healthfully, at home, on a budget, as often as possible:

1) I subscribe to a local CSA (community supported agriculture) program for a lot of our vegetables and meat.  (See LotFotL farm under Sources)

2) Pantry/freezer stock- I keep a standard group of items stocked so that I can whip up a meal even when I haven’t planned or shopped ahead.  Often this is sourced as bulk goods ((See Azure Standard under Sources, as well as Costco).


My approach to dinner is to:

1) sit down together whenever possible, 

2) ensure a protein option for everyone, and 

3) make sure to include a vegetable and/or fruit.  


A little window into the most recent week’s meals… (retrospectively, since we all know how the best laid plans tend to go…).  

Sunday- I was out of town!  Hubby and kids on their own.

Monday- home from the airport at 5, it was a quick fix of scrambled egg tacos, with rice, cheese, guacamole, and the last cherry tomatoes from the garden in the Heat and Eat baked shells.  Raspberries and strawberries on the side.

Tuesday- Broccoli bacon pasta with parmesan.  The bacon (sourced from the CSA) baked in the oven (way less mess/grease spatter this way!) while the noodles cooked, and you toss the broccoli in with the pasta for the last 2 minutes to cook.  Sub canned tuna for bacon for me.

Wednesday- Meatball pasta bake with roasted cauliflower.  The meatballs and noodles all cooked together in a tomato sauce in the oven, meanwhile the cauliflower roasted alongside.  I did a quick “cheater” shakshuka for me.

Thursday- Open face sandwiches on ciabatta bread (from the CSA)- over easy egg, avocado, olive oil.  Salad with Asian pear, pomegranate seeds and feta alongside- I find fruit in a salad always helps my kids eat more.

Friday- Chickpea coconut curry- another great one pot meal, with super easy quick protein (chickpeas!).  Greek yogurt with leftover pomegranate seeds and honey on the side.

Saturday- Out to a friend’s house- smoked pork for everyone, a mushroom burger (from the CSA) for me.  A delicious kale salad, https://www.wholesomeyum.com/kale-crunch-salad/, using kale from from the hosts’ garden.

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