The Nutritionist's Kitchen

“The Nutritionist’s Kitchen offers a thoughtful, accessible, and mouthwatering answer to a question we’ve all asked: “What should I eat?” If you want to cook in a way that’s just as nourishing as it is delicious, you need this book!”—Jeanine Donofrio, author of Love and Lemons

“An easy to read, easy to use, reliable nutrition book and cookbook that I will recommend to my patients… . It’s hard to find a nutrition book that addresses some of the controversial issues of our time in a sensible, factual based, diplomatic way. The reader will find clarity and accuracy through Carly Knowles’s writing on GMOs, organic, sustainable farming, soy, dairy, and more, as well as inspiration and useful recipes for tasty, healthy, seasonal, home-cooked food.”—Dr. Tori Hudson, ND

“A clear and reliable book informed by science that brings food as medicine to life with delicious recipes for every season and nutritional nuggets to transform your health.”—Kathie Swift, MS, RDN, LDN, FAND, EBQ

Carly Kellogg Knowles, MS, RDN, LD has always loved cooking, but it wasn’t until she went to live in a rural village in Peru that she saw just how impactful food and nutrition can be. It was a profound moment that made her realize that food truly is medicine, and set her on a path to becoming a Registered Dietitian Nutritionist (RDN) and food and nutrition expert. She earned her Master of Science degree in Nutrition from Bastyr University and has experience working as a clinical dietitian in both inpatient and outpatient settings as well as private practice. Carly now teaches cooking classes in the community and specializes in food/nutrition writing, recipe development, and nutrition consulting for healthy food and cookware brands. She lives in Portland, OR with her two devoted recipe-testers, her husband and son.

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