Danielle’s interest in nutrition began as a teenager when she started to see a dietitian herself and learned so much about healthy eating. Growing up in a multicultural family, food was always at the center of everything. She assisted her mom in the kitchen, where meals were always made with love using many different spices. Before joining the team at Culina Health, Danielle worked as a renal dietitian for a kidney care company. At the start of her career, she worked as a clinical dietitian at a long-term care facility.
Favorite cultural dish or comfort food: Persian herb stew and shakshuka
Go-to morning beverage: Nespresso coffee with almond milk and a splash of hazelnut creamer
Favorite book/TV show/movie: Mrs. Doubtfire and My Big Fat Greek Wedding
What’s one small thing someone can do today to work toward a balanced eating pattern/lifestyle? Set one small goal for yourself that you would like to work on and focus on that. Once you do that, you are already one step closer to where you want to be!
A habit you swear by: Planning out what I am going to cook for the week and making a grocery list of ingredients I will need so that I am prepared. If possible, meal prepping for the week is a great way to ensure that you have readily-available balanced meals when you are busy!
Bachelor of Science in Nutrition and Dietetics, Long Island University
Lenoir Rhyne University
Registered Dietitian Nutritionist; Academy of Nutrition and Dietetics; CDR Certificate of Training in Obesity in Pediatrics and Adults