We are very lucky to have Ginger Mallory sharing her nutrition expertise with us today! Ginger is the mother of two adorable, tiny twins (don’t worry, pictures are included), and is an amazing force for good. She takes a balanced, holistic approach to nutrition and helps people learn to have healthy relationships with food after years of struggle, anxiety and confusion.
I have often relied on Ginger to help me with clients so that they can actualize their full potential, not just in the gym, but in life. A healthy woman is unstoppable and makes a positive mark on the world.
Please enjoy this interview with Ginger (below) and, per usual, my side commentary. A few top-of-the-mind nutrition questions are included, as well as information about the ONE AND ONLY “diet” that I endorse!
Q&A WITH GINGER
(Nutritionist and one spicy mama! Pun intended.)
1) How did you get interested in Nutrition as a profession?
I was already working full-time as a personal trainer and yoga instructor, and enjoyed helping people transform their bodies and minds. However, once their progress slowed, I realized that not addressing the nutritional component of health was impeding their goals. I also started experimenting with my own nutrition plan and felt incredible changes in my body, mood, and outlook on life. I knew I needed to educate myself so I could help others experience the same wonderful changes.
(Maggie: It’s amazing how grumpy I feel after I eat a lot of sugar. I also find that I’m lethargic and have breakouts on my face in places I usually don’t over the next two days.)
2) What is the number one piece of advice you give people?
Fill up on veggies, fruit and water; your choices thereafter will be easier. Explanation: we often make impulse food choices based on hunger and/or cravings. Instead, mitigate hunger and cravings by hydrating and filling up on low-calorie, high fiber items. All of the sudden, you’ll notice it’s easier to make the healthy choice that you felt powerless to make.
3) You have helped many people discover better health through the “elimination diet.” Can you explain what this is and how people can try it?
During a short-term Elimination Diet, a person eliminates food items/groups to which the body may be addicted and/or intolerant. I have clients eliminate all processed food, sugar, alcohol, caffeine, gluten, and dairy (sometimes soy and corn) for 6-8 weeks. After this period, their body is in a “pure” state and they feel great, which is how they could feel all the time.
At the end of the diet, it is important to gradually reintroduce these foods, one at a time, and determine if they negatively affect your body or mind. You may decide to completely eliminate these from your nutrition plan going forward, or you may decide to allow them in on a very limited basis. Either way, you are armed with the knowledge of how each food makes you feel and you will have a very compelling reason to choose foods wisely.
(Maggie: I fully support anyone trying out this kind of diet. It can be really eye opening to notice which foods you have become “tolerant” of because they are in your daily diet, even if they aren’t helpful for your health.)
4) Which foods do you highly recommend people incorporate into their meal plans on a weekly basis?
The aforementioned veggies, fruit and water, as well as beans, nuts, and seeds should be in everyone’s diet daily. These are essential to good health and satiety! Weekly, be sure to add fish and eggs (if not vegan/vegetarian) and some more typically tolerable grains/starches like oats, brown or wild rice, and quinoa. Use as many spices (cinnamon makes things taste sweeter) and flavor enhancers (olives, mustard, etc.) as you’d like!
(Maggie: Spices and simple enhancers are so much more satisfying than heavy marinades with tons of sugar and sodium. You will feel full instead of bloated and/or uncomfortable.)
5) Are there any recipes that are your favorites of all time?
I have a pumpkin soup recipe that is a little more decadent-tasting because it has peanut butter, lemon juice, red chili pepper flakes and fire-roasted red peppers in it. I puree the whole thing and it is a crowd-pleaser! I also make lots of variations of a one-pot dish using the following: mixed veggies, beans/tofu/chicken, rice/quinoa, olive oil, and whatever spices I feel like (sometimes it’s Tex-Mex, sometimes it’s Asian-inspired). We’re big fans of a one-pot dish in my household. I actually make two big pots of whatever I’m cooking and I freeze half to be more time-efficient and to make sure everyone always has healthy food on-hand!
(Maggie: Yummmm. Thanks for working up my appetite, Ginger!)
Now, do you have any burning questions you’d like to ask?! Fire away. Reach out. Let’s get you answers.
Yours in health and wellness,