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About- Kristie L. Finnan, RD, LDN

Dietitian Doylestown dietician

Hello!  I’m Kristie. I specialize in Celiac disease, food intolerances/allergies, IBS (FODMAP diet,)💩 gastrointestinal disorders, sports nutrition, auto-immune diseases, ADHD & happy/healthy living. 

I love food! I believe that food should taste good and is something we should all LOVE.  I’m not a fan of over processed foods, food dyes or artificial flavors.  I don’t like “diets.”  I like to teach others about foods that can make them healthier and help them with strategies to manage their own wellness.  I am a fan of real whole foods and love to experiment in the kitchen and especially bake!  Julia Child is my all time favorite Chef because that woman just loved to have fun with her food.  I love gardening, am a member of  a CSA  and buy most foods organic and local when possible.

I became extremely interested in food intolerances when my own son presented with some unexplained neurologic/respiratory symptoms.  After eliminating several culprit foods and additives, his symptoms diminished!  My daughter tested positive for Celiac almost 2 years ago. My nephew also has Celiac disease.  This personal connection to the disease helps me help others with gluten issues. I love helping people figure out what TO eat vs just telling them what not to eat.We have been living mostly organic and gluten free at our house for 5+  years.

I graduated from Penn State in 1994 with a Bachelor’s of Science degree in Nutrition.  I then went to graduate school in Boston where I was working on my MEd in Nutrition, completed my Dietetic Internship and became a Registered Dietitian.

After my internship, I took a job doing osteoporosis research which sideswiped me into a 15 year career in the pharmaceutical/biotech world. During that time, I saw first hand how important the role of food plays in our daily lives and how what we eat (or don’t eat) can contribute to many different diseases.  Most of my 15 years in pharma/biotech I worked with immunology products (vaccines & a monoclonal antibody therapy for Psoriasis)  The last two years in Biotech,  I worked in oncology.  After several “ah-ha” moments, I knew it was time to follow my heart and go back to working in preventative healthcare, Nutrition.

In 2011, I started this private practice.  I work full time as a Registered and Licensed Dietitian Nutritionist Nutritionist (RDN,LDN) at my office, Eat Right Bucks County in Doylestown, PA.  I also teach therapeutic Nutrition at DeSales University. I’m thrilled to work with Davida Kleinman, MA, RDN, LDN and Andrea Young RDN, LDN who are also both working passionately at my office too to make Bucks County a healthier community!

NoneSuch Farm Buckingham, PAI also blog at www.KristieFinnan.com.    There I share Nutrition information, recipes, my life and things I just love with others online.  Because I LOVE baking and dessert is something all celiac and gluten intolerant people struggle with, I’ll be sure to post some yummy GF dessert recipes there too!

When I’m not working, I just love having everyday fun with my 3 kids, husband and two crazy puppies Betty & Jersey.  I love being outdoors, gardening, Yoga, writing, taking pictures, baking, social networking, meeting new people and trying new things.  I love living in beautiful Bucks County, PA and especially in the Fall!

(Family Picture from the Pumpkin Festival- 2012.  I love pumpkins- eating them, carving them and lighting them!)

In addition,  I am…

Also, follow my blog and daily adventures on Twitter @KristieFinnan & @EatRightBucks  I can’t wait to get to know you! I’m also on PINTEREST  & Instagram

Kristie L. Finnan, RD, LDN

(Oh, and I LOVE Disney World!)

 

About-Low FODMAP Diet for IBS

If you are suffering from Irritable Bowel Syndrome, you might be starting to feel like there is no way out. The good news? There is! By avoiding high FODMAP foods, you will be able to relieve your symptoms fairly quick if you follow the diet. What are FODMAPs? FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. Click here for more description on how FODMAPs work with your digestive system. To put it in simpler terms, FODMAPs are carbohydrates and sugars found in foods. What you want to do is avoid high FODMAP foods and go on a low FODMAP diet. Here are two lists of foods you should avoid (High FODMAP foods) and safe foods that you can eat (Low FODMAP foods) NOTE: When implementing a low FODMAP diet, is important to work with a Registered Dietitian who specializes in IBS and this diet.  And the good news, the goal is not to avoid high FODMAP foods forever, but to get your symptoms under control and then re-introduce high FODMAP foods slowly & one at at a time to identify which foods trigger your symptoms.
 

Tips for turning your kids into healthy eaters

Dealing with picky eaters is a common struggle for many parents. We all want our kids to be good eaters but sometimes we don’t know the right tricks. The prevalence of childhood obesity in the United States increases each day, so it is important to introduce your children to healthy foods that will benefit their growth and development. The earlier you start introducing healthy foods to kids, the better. Tip #1: introduce foods slowly. You can do this by sneaking in a few leaves of spinach into their smoothies or some vegetables in their pasta. Once they get used to the idea of actually liking something healthy, they will voluntarily eat it. Tip #2: is to always have healthy options available. If you have mostly junk food in your house, how do you expect your kids to go for the one fruit option that you have? The more they see healthy foods, the more comfortable they will become with them. They will start to like and choose them on their own! Tip #3: make it fun and get them involved. You can do this by trying new foods often, having them help you cook, or making some sort of game out of it. Tip #4: My final and most important tip is to be a role model for your child. If your kids see you eating healthy, they will want to do the same!  

Easy Gluten Free Muffins

While scrolling endlessly on Facebook, I came across this recipe while watching one of those thirty second cooking videos that have become so popular and decided to try it out.  Here is the super simple recipe to these delicious mini muffins!! These are super easy and most ingredients are probably lying around your house! The best part is, no added sugar and no flour! These are great for a snack after dinner or to throw into kids lunches! Enjoy the snow and these delicious gluten free mini muffins!

 

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Easy Gluten Free Muffins
 
Author:
Recipe type: Gluten Free
Serves: 24 mini muffins
Ingredients
  • 1 banana
  • ¼ tsp baking soda
  • ½ cup peanut butter
  • 1 pinch salt
  • 1 tbsp vanilla
  • 1 egg
  • 3 tbsp honey
  • Mini chocolate chips for topping
Instructions
  1. Preheat oven to 350 degrees. Add all ingredients into a personal size blender and blend until batter forms. Spray muffin tins with a non stick spray and spoon batter evenly into each tin. Sprinkle a few mini chocolate chips as desired. Bake for 8 minutes. Enjoy!

 

 

Enjoy!

-Lauren Gannon

Future Registered Dietitian Nutritionist
Nutrition Student at West Chester U. & Student Intern at Eat Right Bucks County

Fun on the Roots to River Farm

Last week, Miranda and I traveled to Roots to River farm in New Hope to see what it takes to grow fresh local veggies, herbs and flowers and boy was it hard work. Roots to River is a 60 acre farm that provides fresh produce to farmers markets, local restaurants ( like my favorite Jules Pizza!) and a CSA program. What is a CSA you ask?

CSA: community supported agriculture. People pay for a membership to a farm and get veggies, herbs and maybe flowers depending on the type of membership you have. CSA’s are a great way to support local small farms as well as getting fresh local food that is not only better for you but more delicious! Below are some pictures and small blurbs about our adventure at Roots to River Farm!

Malaika, the young woman who owns the farm, was kind enough to teach Miranda and I what farming was all about! When we first arrived we toured the farm and met the dogs, then we were put right to work. We loaded orders into boxes and put them into a giant refrigerator so they were ready when delivery time came.  After that we started the real work it takes to keep up the farm; weeding. We were handed hoes and told where to start hacking away at the ground until all the weeds were gone. It took us an hour or so working in a group of four to do four rows of about 10 yards. Miranda and I were so slow compared to everybody else but the blisters on our thumbs and the calluses on our palms showed our hard work.

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We watered the seeds, baby plants and lettuce growing in the green housIMG_0804e IMG_4947

We picked onions in the rain. Tons and tons of onions. We put them in groups of four, tied them up, cut the tops off and washed them.

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These onions were picked a couple weeks before and were laying out until the stalks turn brown and fall off of the onion.  BTW- onions are not on the Low FODMAP diet! I learned that from Kristie Finnan, RDN, LDN who specializes in IBS and GI disorders at her private practice (Eat Right Bucks County in Doylestown & Buckingham, Pa)

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Tons of garlic drying out from the ceiling of the barn, it smelled heavenly!

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All in all it was a day full of hard work, lots of learning and lots and lots of hard work!

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-Lauren Gannon-  Miranda Ortolani (on right)
(on left)
Future Registered Dietitian Nutritionist
Nutrition Student at West Chester U. & Student Intern at Eat Right Bucks County


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