Meet the Founder
I am a Board Certified Holistic Nutritionist and FDN Practitioner who helps health and performance-minded individuals find their peak through energy management, awareness, and knowledge. Whether the performance focus is athletic, professional, or personal, we determine the appropriate types of work, recovery, and diet to maximize energy. Through increased awareness of our body's signals that most of us have been conditioned to normalize or ignore, we learn the feedback our body offers us and pair it with objective biometrics.
We also gain knowledge about our internal current state of gut functioning, stress and sex hormones, heart and kidney health, liver and thyroid function, and vitamin and mineral status through running functional labs. Combining my training in strength and conditioning, sport and performance psychology, nutrition, and personal cheffing, I personalize the curriculum throughout virtual coaching sessions in order to optimize energy and as a byproduct, body composition. I support clients along each one's unique journey so he or she can thrive with full potential.
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- Katie Hardie
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Most of us know that our diets and stress impact our bodies and that's through epigenetics, or how the environment impacts how we express or don't express certain genes, but did you know that our thoughts and energy also have the same impact? This book dives into the science behind how these processes work so if you want to better understand how you can maximize your energy, health, and performance read on!
I found this recipe in food and wine around the 4th and my son ran point and made it solo - mainly because he wanted to grind the spices in the mortar and pestle. (Side bar - I didn't know what that was until culinary school - it's basically a small hard bowl with a heavy little club seed smasher and grinder). We rarely make ribs and it was such a hit that when the ribs were on sale again, we doubled down for another batch this time over brunch. So if you also find some ribs on sale, want something different for the end of summer, or want a reason to use (or buy) a mortar and pestle, here you go.
We made ours entirely in the oven, and there's a finish on the grill option. Balance out the fat with some acidic slaw...and maybe corn on the cob (I am from Iowa after all!).
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In this episode, Rita and I explore what working smarter, not harder really means in today's high-performance, high-pressure world.
Many of us are doing all the right things: eating well, exercising, checking all the right boxes yet still feel drained, wired but tired, not our full potential during the day, or stuck in burnout. Why?