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+Dietary Preferences
+Ingredients
- Almond flour
- Almonds
- Beans
- Beef
- Bell peppers
- Broccoli
- Carrots
- Chicken
- Coconut milk
- Coconut sugar
- Corn
- Cranberries
- Dark chocolate
- Dill
- Eggplant
- Eggs
- Garlic
- Herbs
- Kale
- Lentils
- Maple syrup
- Molasses
- Oats
- Poblano Chiles
- Potatoes
- Pumpkin
- Quinoa
- Rhubarb
- Salmon
- Squash
- Strawberry
- Tofu
- Turmeric
- Walnuts
- White fish
- Whole wheat flour
- Wild rice
- Yogurt
+Recipe Type
- Beverages
- Breads + Baked Goods
- Condiments
- Entreés
- Pasta
- Salads
- Sides
- Soups + Stews

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Carly Knowles, MS, RDN, LD has always loved cooking, but it wasn’t until she went to work 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 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 is currently working with Roost Books to publish her first cookbook, The Nutritionist’s Kitchen, that focuses on seasonal whole foods to nourish good health and bring joy – available for pre-order now!

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FREE RECIPES FROM THE COOKBOOK

Get a sneak peek at three seasonal recipes from The Nutritionist's Kitchen!

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