Elizabeth Chatellier, RDN

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Elizabeth Chatellier, MA, RDN, is a Registered Dietitian Nutritionist with a voracious appetite! She earned a Master of Arts in Food Culture and Communications from the University of Gastronomic Sciences, associated with the international Slow Food movement and has American Dietetic Association certificates in Child, Adolescent, and Adult Weight Management. Elizabeth has worked as a personal chef for professional athletes, busy families, and single soldiers, and when she is not cooking up fabulous meals for herself in her kitchenette in Brooklyn, she is working as a public health nutritionist for the state of New York. Elizabeth believes the best way to watch what you E.A.T. is to: Embrace life, Amaze yourself, and Try everything! Please join her at the table on Instagram @elizabethchatellier.

Latest Posts by Elizabeth Chatellier, RDN

Easy Peasy Sweet Pea Soup Recipe

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Easy Peasy Sweet Pea Soup Recipe Serves 4 4 cups Wild Oats Marketplace Organic Reduced Sodium Chicken Broth 1 15 ounce can Wild Oats organic Sweet Peas 8 ounces diced ham, low sodium 1 Tablespoon Wild Oats organic Cumin 1
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Power-up with Wild Oats Pasta Carbonara with Sweet Peas

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Pasta Carbonara is one of my most favorite pasta recipes because it is such a versatile dish. The sauce is egg based and it’s made with ham, so it makes a fantastic brunch dish. Or, you can have the leftovers
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Super Simple Wild Oats Sweet Pea Soup Recipe

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Peas are a hard sell. Kids and adults alike (correct me if I’m wrong please!) have a hard time taking to peas. As I child, I couldn’t stand them- they totally made me gag! My dad enforced a “no-thank-you-helping” rule
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An Amazing Wild Oats Pasta Amatriciana Recipe

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Pasta Amatriciana is the spiciest of the four traditional Roman pasta dishes (the three others are carbonara,  grecia and cacio e pepe) and the only one from Rome with a tomato-based sauce. During my masters studies in food culture in Italy, I
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When Baking, Ground Flax Seed Can Substitute For Eggs

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Ground flax seed can be easily added to ready-to-eat salads, smoothies, and yogurt. However, did you know ground flax seed can also be used to as an egg substitute when baking? Per egg, add 3 Tablespoons of water to 1
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