If you are looking for the details of my new cookbook, Eat Well, Be Well, check out the latest on the cookbook page!
Hi, I’m Jana. Recipe developer, food photographer, wine enthusiast and healthy foodie! I recreate traditional recipes to make them gluten-free, refined sugar-free, plant-based, bursting with nutrients and, of course, delicious! I also develop original recipes in the same vein. My interest in health and wellness dates back as early as my teen years, and I have trained both informally and formally in Nutrition. I am a graduate of Cornell University’s T. Colin Campbell Center for Nutrition Studies certificate program in Plant-Based Nutrition.
I don’t think I’m alone when I say that I have tried my share of quick fixes and fad diets in the name of achieving quick weight loss and/or vitality. These were not what I would characterize as my most successful nutritional seasons.
I attempted to lose the “freshman fifteen” by eating only rice and canned fruit for days (remember the Rice Diet?) My solution to exhaustion from having a newborn was a steady stream of coffee and chocolate Twinkies! Yeah, sleep deprivation is not pretty : )
The good news is that with the availability of more and more information I was able to identify much healthier measures for detoxification, weight loss, fitness and overall health and wellness. This ultimately led to the birth of Nutritionicity!
My hope is that no matter where you are in your personal quest for nutrition, health and wellness, Nutritionicity will provide you with recipes and information that are helpful, simplifying what can often seem complicated through process photos.
Whether you’re searching for a delicious healthy recipe, a means for discovering a nutritious product, or hoping to expand your knowledge of nutrition in new ways, you will find it here. You can eat nutritiously and still be a foodie!
All of my recipes follow the following four objectives:
- Gluten-free. I have gluten sensitivity, and once I removed gluten from my diet, I started feeling undeniably better after about 30 days.
- Plant-based/Vegan. You can get all the nutritional value from plant-based food as you can from animal products. So why put your body through all of the health ramifications that come with meat and dairy?
- Refined Sugar-free. There are so many unrefined/natural sweeteners available in today’s marketplace. Some of my personal favorites are coconut palm sugar, coconut nectar (neither tastes like coconut, by the way), and maple syrup.
- Nutritiously-minded. If you can pack in the vitamins, minerals, omega-3s, and/or any other vital nutrients and make it just as delicious, why not do it? You do not have to sacrifice taste and texture to have a nutritious dish.
About Touring and Tasting:
Get your resveratrol on! After living in Virginia Wine Country for a few years, I decided it was time to document and share my visits to the many wonderful wineries. With Virginia having over 250 wineries and counting, the array of tastings and tours can meet any personal preference, from small country vineyards to renovated colonial mansions to grand estate-like halls. Each trip through the countryside brings a multitude of possibilities. And I can’t wait to explore them all with you!
Virginia is known for producing countless award-winning wines, particularly for the varietals most conducive to Virginia’s weather and terroir: Viognier, Sauvignon Blanc, Cabernet Franc, Chambourcin, and Merlot. Not to mention the Norton, which is a native grape, first cultivated in Richmond!
I welcome and encourage your feedback. I wish you great health and happiness on your journey and look forward to sharing this piece of it with you!
Work with me:
If you would like to work with me regarding sponsored posts, food photography, recipe development, winery tours, or other opportunities, please feel free to contact me directly!
And don’t forget to check out all the details of my debut cookbook, Eat Well, Be Well — available October 6th, 2020!
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