Heather Goesch, MPH, RDN, LDNCondition: IBSDiagnosed Year: Age 30Foods I Love:Fresh seafood, especially river trout, salmon and clams Winter squash Any and all greens Fresh herbs Fresh figs Papaya Kumquats Eggplant Indian food BuckwheatFoods I Avoid:Artificial sweeteners Margarine Soda and other carbonated beverages Too many lentils, cruciferous vegetables or artichoke hearts at one sitting Fried and "fast" foods Highly processed foods High-fructose corn syrup Partially hydrogenated oilsMy Recipes & ArticlesPumpkin Granola (breastfeeding friendly) on August 10, 2016Coconut Banana Bread on March 19, 2016My StoryMy love affair with food and cookery began at an early age with parents and grandparents who weren’t necessarily gourmet chefs, but did an excellent job exposing my sister and me to different cultures and cuisines. As the years passed I spent hours learning from cooking shows, magazines and books, visited every fresh market, farm, winery and ethnic food stall I could find, and played around with different flavors and seasonal offerings as often as possible. In another life, my path would likely lead to culinary school. In this one, it led to a Bachelor’s degree in Nutrition and Dietetics, a Master’s of Public Health Nutrition, and licensure as a Registered Dietitian Nutritionist. I still work hard to hone those culinary skills in my own kitchen, however, always ensuring I incorporate my nutrition knowledge – both for the health and well-being of my family, and for that of my private and corporate clients.While my private practice specializes in maternal and general women’s nutrition and wellness, my main goal is to help all people embrace the fact that the path to long-lasting wellness begins with a healthy, mindful lifestyle and foods that are nourishing and delicious. My philosophy: Relish the present, nourish the future. When you live a life you love, it will love you back! To learn more about Heather, check out her website www.heathergnutrition.com!