This week David brings on Angie Dye, a sports dietitian certified in intuitive eating counseling, to discuss her One Small Bite to an Anti-Diet Approach to New Year’s Resolutions. In the last episode of this series David and Angie chat about using intuitive eating with athletes and in digestive health, Angie’s love for triathlons and Iron Man competitions, and how Carpe Diem became the name of her business.
As the conversation continues Angie talks about her work with IBS, IBD, celiac disease, fatty liver, and guiding clients through FODMAP diets to determine which foods trigger their symptoms. Her and David also talk about how helpful it has been to use their training as intuitive eating counselors in their lives as parents. They also reflect on Episode 54 a podcast about intuitive eating for athletes with Kia Bourne.
Angie shares with us her One Small Bite: asking the questions: “where are you and where would you like to be?” and “why do you think that is going well/a struggle?”. Understanding the why can help determine if that New Year’s resolution is serving you as a whole.
About Angie Dye, MS, RDN, CSSD, LDN
Angie Dye is a Registered Dietitian Nutritionist (RDN) and a Certified Specialist in Sports Dietetics (CSSD). She is also a Certified Intuitive Eating Counselor.
Angie works one-on-one with clients at her nutrition practice, Carpe Diem Nutrition, in Hershey, PA. Areas of expertise include Sports Nutrition, Digestive Health, and Intuitive Eating. She enjoys helping athletes optimize their performance with nutrition, and has seen the benefits in every level of athlete from youth, up to the ultra endurance level.
Angie believes in the power of food as medicine and loves working with clients on ways to use this important tool to improve their overall health. For her clients with digestive disorders such as Inflammatory Bowel Disease, Irritable Bowel Disease and Celiac Disease, this means finding foods and patterns of eating that assist with symptom management while ensuring nutritional adequacy of the diet prescription. For her clients exploring Intuitive Eating, this can mean working on letting go of old dieting rules and learning to trust the body’s own hunger and fullness cues.
Angie loves being a wife and mother of 3 delightful teenagers. She has a passion for cooking and loves sharing simple, healthful and delicious recipes with her family, friends and clients. She has always loved sports, and completed her first triathlon in 1999. She continues to compete in endurance sports and is currently training for Triathlon Age Group Nationals and Ironman Florida. Angie and her family are passionate about dog rescue and have fostered 9 dogs in the past 3 years, one of whom wiggled her way into the family.
Angie’s Sarma (aka stuffed cabbage rolls) Recipe
1 large head of cabbage or 2 smaller heads
1 family-sized can of tomato soup
24 oz jar of sauerkraut
3 teaspoons caraway seeds
2 cloves garlic, peeled
3 bay leaves
For the filling:
2# ground beef
1# ground pork
2 eggs beaten
1 medium onion, chopped
1/2 cup uncooked rice
1/2 cup milk
2-4 T chopped parsley
1 t salt
1/8 t pepper
- Boil cabbage in a large pot until leaves start to easily pull apart. Remove cabbage from the pot and let cool before handling.
- While cabbage is cooking, then cooling, mix the ground meat, beaten eggs, onion rice milk, parsely, salt and pepper in a large bowl.
- Peel apart cabbage leaves and place a few tablespoons of the ground meat mixture into each cabbage leaf. Roll like a burrito and set aside, seam side down. Fill as many cabbage leaves as you can, until the meat mixture is gone. Some people like small cabbage rolls and others like larger ones; it doesn’t really matter but all should be relatively the same size so that they cook evenly.
- Drain sauerkraut and place about 1/3 of it on the bottom of a large dutch oven. Add 1 teaspoon of the caraway seeds and top with a single layer of the stuffed cabbage leaves, seam side down. Add another 1/3 of the sauerkraut + 1 teaspoon of caraway seeds and layer more stuffed cabbage. Top with the remaining sauerkraut and caraway seeds.
- Mix the large can of tomato soup with water and pour over top of all the stuffed cabbage and sauerkraut. Add the garlic and bay leaves.
- Cover and simmer on low for at least 2 hours. You can check and gently nudge with a wooden spoon, but do not stir or you will unroll all your work! Remove garlic and bay leaves before serving.
- Episode 79: How Cannabis and Nutrition Can Help with Guest Laura Lagano
- Episode 78: 4 Key Elements of Unapologetic Eating with Guest Alissa Rumsey
- Episode 77: One Small Self-Reflection Method that Builds Your Inner Compass with Guest Desmond Spann
- Episode 76: Friday Food Cast – How Weight Loss Articles Send the Wrong Messages
- Episode 75: Straight From the Client: How Intuitive Eating Worked for Me with Dr. Wanda Williams
- Episode 74: Series – Anti-Diet Approaches to New Year’s Resolutions with Angie Dye
- Episode 73: Series – Anti-Diet Approaches to New Year’s Resolutions with Lisa Carrigg
- Episode 72: Series – Anti-Diet Approaches to New Year’s Resolutions with Tiffany Thoen
- Episode 71: Series – Anti-Diet Approaches to New Year’s Resolutions with Vincci Tsui
- Episode 70: Friday Food Cast – 1 YEAR ANNIVERSARY EPISODE!!!
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