Thursday, September 24, 2015

What RDs Do: Michelle Archer, RD, CDE

for something nutrishus

We are pleased to feature Michelle Archer, RD (Registered Dietitian), CDE (Certified Diabetes Educator), Owner of Diabetes Training 101 Inc. in Regina, SK for our first interview of the What RDs Do series. I first met Michelle while I was an intern in Regina and she shared insight into private practice over a cup of coffee, now she is "Making a Difference in Diabetes".

Why did you become a RD?

It may sound cliché but I became a Dietitian to help people. I knew that food had the power to transform a person’s life and I want to be a part of that.

What area of dietetics do you work in?

Right now I work in private practice. I own and operate my own diabetes education company.

How would you explain what you do?

I work on several first Nations in Saskatchewan providing diabetes education services. I am passionate to help individuals ‘Discover their Diabetes’ and discover the diabetes plan that work best for them with the foods they actually eat, the activities they already do and the life they already live. I create and deliver diabetes education programs and training for health care professionals and those working in the diabetes field so that they can also make a difference in diabetes.

What are your ‘typical’ daily/weekly tasks?

I work with clients on their diabetes management or other health issues. I often teach my clients nutrition strategies/therapeutic diet plans, which help them achieve their health goals, or I may help a client create a realistic plan to reach their goals. I create and deliver presentations, handouts and training programs on a variety of diabetes or nutrition related topics. I regularly advocate for food security for my clients and aim to improve their food environment through advocacy and policy development. I also read journals and watch continuing education webinars to keep up with the science of diabetes. I also serve as the volunteer chairperson of the Southern SK diabetes educator section of the Canadian Diabetes Association where I volunteer my time to the advancement and education of diabetes professionals.

What has been your career path?

Out of internship I started as a community dietitian in a rural setting. I then switched to a health educator position within a Tribal Council where I did halftime diabetes education and half time sexual health education. After having children I went into private practice and started up a full-service nutrition education company where I worked with individuals to improve their health and also led presentations and workshops for various corporate and non-profit clients. My current business is Diabetes Training 101 Inc. where I focus on diabetes management and education.

What advanced education or special training do you have?

I am a certified diabetes educator (CDE) and I am well educated in running a sole proprietorship business and a small corporation.

In an ideal world, what does the industry look like 5 years from now?

In an ideal world, all Canadians will have access to the expertise of a registered dietitian regardless of their health status, income status or geography. Everyone can benefit from evidence based nutrition health information. In a world where the cost of treating health conditions is rising, access to professionals who can have such a profound impact on health should not be limited.

What misinformation about RDs would you like to clear up?

That we are the food police and tell people what and how to eat. While we may prescribe a diet to an individual to correct a health issue influenced by nutrition such as a texture modified diet to someone with a swallowing difficulty, many dietitians work with their clients to help the client achieve goals that are set by the client. I encourage clients to set realistic goals and provide education and support services aimed towards the client achieving those goals. I am successful when my clients are successful.

What are you passionate about in dietetics?

I am passionate for others to know that a healthy diet or a perfect diet is not a prerequisite to good blood sugar control! I also want people to know that a lot has changed in diabetes and sometimes diabetes myths are making individuals work harder on their diabetes than is necessary. If you have diabetes, see your diabetes educator!

What tip(s) would you give to our readers?

When you're looking to help improve your health, seek out a licensed healthcare professional such as a registered dietitian. Dietitians have a vast array of skills. Since we all eat, dietitians are in a perfect position to help almost everyone. We can even help those who can no longer eat but continue to need energy to live and stay healthy!

More about Michelle:

LinkedIn: Michelle Archer
Facebook: Diabetes Training 101 Inc.
Twitter: @DiscoverT2D

Thanks Michelle! Find out more about What RDs Do.

If you're a dietitian that would like to be featured, email me for the details!

Tuesday, September 22, 2015

Nutrishus Interview Series - What RDs Do!

What Dietitians Do is an interview series featuring Registered Dietitians (RDs) around the world to showcase their unique skill sets and the diversity that exists in the profession. We talk about their day to day tasks, misconceptions, and personal experiences. If you have something you’d like to share or would like to be featured, please get in touch via email (
This series was inspired by a fellow dietitian commenting that “dietitians don’t just blog about food trends all day” to which I thought, “yes, some do”, as well as a focus on helping people spot misinformation in a world full of (too much) information. Even we don’t know what other dietitians do, and I know I’ve explained the difference between a nutritionist and a dietitian more times than I can count. So I figured I would let my colleagues shine and inform my readers at the same time. I hope you enjoy and come back to see future interviews.

Follow us on facebook, google+, twitter, pinterest, linkedin or instagram to be updated on new interview posts.


Michelle Archer - Diabetes Training 101
Kristy Leavitt - Alberta Health Services (*updated January 6, 2017)
Brooke Bulloch - Food to Fit
Crystal MacGregor - Epicure
Selena De Vries - Healthbean Nutrition
Olivia Siswanto - Diabetes Educator
Noura Sheikhalzoor - Msc Candidate, Researcher
Casey Napper - Pediatric Dietitian
Joanne Greco - Diabetes Educator
Abbey Sharp - Abbey's Kitchen
Jennifer House - First Step Nutrition
Sue Mah - Nutrition Solutions Inc., Nutrition for NON-Nutritionists, Media Training Boot Camp
Julia Besner - Long Term Care, Food Service Management
Sarah Remmer - Family Nutrition Educator, Freelance Writer
Marjorie Geiser - Business Coach - MEG Enterprises
Suzanne Weldon - Endocrinology & Outpatient
Cara Harbstreet - Community Nutrition, Wellness Dietitian
Heather Deranja - Nutrition Vixen
Andrea Hardy - But First, Let's Eat
Kim Hoban - Corporate Dietitian, Blogger
Mandy Willig - Scientist, Clinical Outpatient Dietitian
Emily Cope - Clinical Inpatient, Emily Kyle Nutrition
Amrie DeFrates - DeFrates Nutrition, Eating Disorder Specialist
Alexis Travers - Critical Care & Nutrition Support
Ginger Hultin - Champagne Nutrition
Lara Felton - ShopWell & RDelish Nutrition
Debbi Beauvais - School Nutrition Director
Rachel Deal - Metabolic & Bariatric Surgery Program Coordinator
Abby Langer - Abby Langer Nutrition, Urban Family Health Team
Emily Kean - Nutrition Marketing Coordinator, Sports Nutrition
Amy Gorin - Amy Gorin Nutrition, Weight Watchers
Rebecca Lewis - Hello Fresh
Jessica Levinson - Nutritioulicious
Ghazal Haghnegahdar - Clinical, Hearty Dietitian & Consultant
Pierrette Buklis - Senior Manager, Health & Nutrition - General Mills Canada
Ben Sit - Evolved Sport and Nutrition
Karla Moreno - Long Term Care & Food Service Management
Sharon Palmer - The Plant-Powered Dietitian, Author
Heather Caplan - Real Talk RD, Head of Nutrition - Spright
Vincci Tsui - Private Practice
Allison Schaaf - Prep Dish, Personal Chef
Sapna Punjabi-Gupta - Culinary Wellness Expert, Speaker, Entrepreneur
Robin Arora-Desilet - RADNUT
Tiffany Nicholson - Long Term Care, Healthy Seniors at Home
Sarah Koszyk - Family. Food. Fiesta.
Staci Gulbin - My Lighttrack RD
Kathy Birkett - Nutrition for the Health of it
Lyndsay Hall - WIC, Public Health
Jing Liu - NutriEnergy Works
Bronwyn Coyne - Primary Health Care - Chronic Disease
Abiade Ogunsola - Restoring Health Nutrition
Kelly Jones - Eat Real Live Well
Jean Caton - The BusinessWoman's Coach, Host of Color My World Confident Podcast
Julie Wallace - Pediatric Nutrition: Heart & Liver Failure/Transplant
Carrie Dennett - Nutrition by Carrie, Freelance Nutrition Writing
Christina Moreno - Eating Disorder Dietitian
Joanne Gordon - Clinical & Consulting Dietitian, Health Coach
Dr. Ellen Albertson - Psychologist, Nutritionist, WellCoach & Mindful Self-Compassion Teacher
Gauri Junnarkar - Ayurnutrition
Lori Gardiner - Private Practice in Weight Management, Author
Mary Angela Miller - KeepSafe Food
Lindsey House - Inside Out Beauty, Accountability Coach
Grace Wong - Mental Health & Pediatrics
Brenda Schwerdt - Inpatient & Outpatient Clinical
Katie Proctor - Elevate with Katie
Caroline Roessler - In-store Nutritionist MARTIN's Food Market
Andy De Santis - 'Andy the RD'
Michelle Katz - MNT in Diabetes
Maya McColm - CEO NERO, Entrepreneur
Maree Ferguson - Dietitian Connection
Lisa Andrews - @Nutrigirl, Sounds Bites Nutrition LLC
Nadine Fahdi Khoury - Private Outpatient Care Clinic Manager, Nutrition Services
Marissa Puleo - Thrive Nutrition
Cassandra Golden - Nutrition Nibbles Consulting LLC, Nutrition Director Onyx Elite
Melissa Baker - UBC Manager of Nutrition & Wellbeing, Blogger
Krista Ulatowski - KUcumber Nutrition Communications LLC
Abbie Gellman - Culinary Nutrition Cuisine
Amanda Hamel - Renal Dietitian & Nutrition Tour Leader
Romina Barritta de Defranchi - Global Dietitians
Stefanie Dove - School Nutrition Marketing Coordinator
Holly Heartz - Clinical & Dog Dietitian
Justine Horne - Justine the RD & Associates
Natasha Haskey - Microbiome/Digestive Health Dietitian
Deanna Denny - Home Modality Dialysis
Carolyn Berry - Berry Nourished
Special Feature - Where Are They Now...
Andrea Falcone - Private Practice & Certified Fitness Professional
Jill Merkel - Nutrition for Endurance & Run.Eat.Snap.
Zannat Reza - Food & Health Storyteller, Thrive 360
Dara Gurau & Erin MacGregor - Clinical & How To Eat
Sally Twellman - Life & Wellness Coach
Leslie Bonci - Active Eating Advice by Leslie
Jullian MacLean - Community Dietetics
Steph Langdon - Something Nutrishus & What RDs Do
Dallas Odgers - Community - Outpatient & LTC, Gym Owner/Private Practice
Jim Seeger - Sports RD
Gina Sunderland - Private Practice & Clinical Nutrition
Andres Ayesta - Vive Nutrition
Susanne Suchar - Clinical, Counselling & Long Term Care
Sulana Perelman - Private Practice & Homecare
Patricia Chuey - Food & Nutrition Media Communications
Nathan Diaz - Nutrition for Performance & Long Term Care
Mark McGill - Long Term Care & Home Care
Michelle Jaelin - Media Dietitian, Artist & Creative Nutrition Communicator
Angela Birnie - Private Practice & Registered Clinical Counsellor
Paula Wesson - Geriatrics - Catholic Sisters & The Junk Food Nutritionist
Rosie Schwartz - Private Practice & Nutrition Communications
Samina Qureshi - Corporate Wellness & Wholesome Start
Jessica Coll - International Baby Led Weaning Network of Registered Dietitians
Elizabeth Roark - Principal Nutrition Scientist Frito-Lay/PepsiCo
Janice Newell Bissex - Janice Cooks & Holistic Cannabis Consultant
Sabrina Bovee - Care Home Manager & Senior Advocate
Cara Rosenbloom - Words to Eat By
Nicole Osinga - Osinga Nutrition & Acute Care
Milton Stokes - Director, Global Health & Nutrition Outreach: Monsanto
Nancy Clark - Sports Nutritionist & Author
Judith Scharman Draughon - Foods with Judes & Lean Body, Smart Life
Jorie Janzen - Director of Sport Dietetics
Vanessa Yurchesyn - Account Manager Complete Purchasing Services Inc.
Caitlin Boudreau - Pediatrics & Oncology; Child & Family Dietitian
Deanna Segrave-Daly - Teaspoon Communications
Mary Purdy - Arivale & Mary's Nutrition Show
Melissa Bailey & Elizabeth Smith - Two Hungry Work Wives
Corinne Dobbas - Coach; Ditch the Diet. Get More.
Teryn Cook Buchanan - Integrative Nutrition Solutions

If you're a dietitian that would like to be featured, email me for the details!

Sunday, September 20, 2015

Fall Freezer Muffins {ReDux}

September is often a month to get reorganized and 'fall' back into routine. We've had a mix of cool/rainy weather and warm/sunny weather which has affected what I've been inspired to cook. I find that I start making more soups and using my crockpot more often as the temperature comes down. The Recipe ReDux theme this month was also along these lines: Fantastic Freezer Meals:
Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!

My time in the kitchen can still be hit or miss since our little one is 10 months old and I try to get my work in while she sleeps. I ended up baking my recipe in the evening just to be able to fit it into my week. This is a good reason to cook in big batches and freeze! Based on a recent Saskatchewan food tour (which I plan to blog about soon), I was inspired to try to use some ingredients that come from our local commodities (eggs, flax, canola, lentils) in this recipe as well as fall flavours like pumpkin, apple, carrot, and spices. These can be a quick snack or part of breakfast on the way out the door (if necessary). They are hearty and full of all kinds of goodies. If you're lucky, you may even have some garden carrots or a pumpkin patch to use for your ingredients.

Makes 12 muffins
1/4 cup split red lentils, drained
1/4 cup large flake oats
1 cup water
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar, packed
2 Tbsp ground flax
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/8 tsp each, cloves, all spice, nutmeg, and ginger 
1 tsp cinnamon, ground
1 egg
3/4 cup canned pumpkin
3 Tbsp canola oil
2-3 carrots, grated (about 1 cup)
1 apple, diced (I used fuji)
1/3 cup walnuts, chopped
1-2 Tbsp pumpkin seeds, raw


1. Combine lentils, oats, and water in a sauce pan. Bring to a boil and reduce heat; simmer about 8 minutes.
2. Preheat oven to 375F. Line muffin tin with paper liners or spray with oil.
3. Meanwhile, combine dry ingredients (flours, sugar, flax, baking soda, baking powder, salt, and spices) in a medium bowl.
4. In a large boil, combine egg, pumpkin, oil, and the lentil/oat mixture (with any remaining water).
5. Add the dry ingredients gradually to the large bowl with the egg mixture. Stir just until combined. 
6. Add carrots, apple, and walnuts. Stir to distribute. Top with pumpkin seeds.
7. Bake for 20-25 minutes until a toothpick comes out clean. Cool for a few minutes before removing from pan. Cool completely before freezing. 
*I usually freeze muffins in groups of 2 or 4 as that is how we tend to consume them. I don't mind muffins from frozen because it's nice to heat them up before eating anyway. Defrost in fridge or in microwave. Follow these instructions from Quaker Oats if you would like more detail on freezing and thawing muffins. 
See below for other freezer meal/snack ideas and comment to let us know your own!
Stay warm and enjoy the changing colours of the season!
Steph Langdon, RD

Wednesday, September 16, 2015

Where's the Food?

We recently moved from a downtown loft to a house in suburbia. The kitchen was a very important part of our purchase, but we mostly got the house based on its fabulous location. Many of the houses we looked at had tiny kitchens with limited counter space. We were used to our huge island and having lots of room to move around and entertain in the kitchen. We did also gain a pantry and extra cupboards in the house. We even splurged to get a convection and induction range.

While checking the house out, a friend commented how empty the pantry was. I guess I agreed, although it definitely wasn't 'empty', but that's probably pretty close to how it will always be. I know I have a child under one year old, so I'm sure our food situation will expand as her appetite grows. However, I enjoy and have the flexibility to get fresh items often. I do cook in big batches, but only as much as our fridge/freezer can hold. I know we're in a North American bulk purchasing society, but that doesn't tend to be the way my husband and I shop or consume and it appears that helps our waistlines too. Although, I must admit that I recently stocked up on diapers (so our daughter is already changing things).

I enjoy throwing random ingredients together and trying new recipes. I often seek out google and type in a few items that I want to use together and see what recipes or images inspire me. I also often try to use up the items in my pantry. For example, I'll look and see that we have a lot of rice, or canned beans, or dried fruit and that will lead to a creation. Thus, I tend not to have a full pantry although I do have my staples, as I'm sure you do too. I guess this works really well with my attempt at living a minimalist lifestyle, even though that wasn't my intention, it's just how I approach the kitchen. It also helps me keep the kitchen somewhat clean and inviting.

It's not like my kitchen has no food, but it's also not heavily stocked (compared to some or depending on the day of the week). I started reading Brian Wansink's Slim by Design recently and he mentions that empty kitchens often lead to bigger waistlines - because people are eating out more. We use our kitchen a lot, but I think if it was full I might be overwhelmed. With a few key things on hand, I can figure out my meals for the week and reduce our waste, so it helps me be mindful too. This means we try all kinds of meals and is a handy way to help those with a strict food budget.

How do you approach your kitchen or pantry?

Happy cooking!
Steph Langdon, RD