Join Chicago-area pediatric dietitian Betsy Hjelmgren and her husband, David, as they venture on their own nutrition journey this August. Their vlog contains all the laughs, fun banter and tips you would expect from a great couple attempting a restrictive diet rollercoaster. Tune in as Betsy learns to truly appreciate the difficulties clients and families face when embarking on a new diet with nothing but a few handouts and some encouragement from others!
Okay… 2nd to last day! In anticipation of running tomorrow, Betsy tried to carb-it-up with dried apricots, handfuls of raisins, and extra baked potatoes today.
David suffered through his first Friday at the office at school, which included tempting doughnuts and homemade treats, but reflects that next week he will be able to partake and needs to decide how that will look.
Tomorrow will be a longer video post, as Betsy and David present their summary and findings from the anti-inflammatory diet experience. Tune in tomorrow for the wrap-up!
Breakfast
- Coffee with half-and-half
- Smoothie (Plain greek yogurt, milk, berries, melon, peach, lemon)
- Sugarless/flourless pumpkin muffin
- Natural peanut butter
Lunch
- Greek Horiatiki salad
- Anti-inflammatory chick pea pasta
- Pear
Dinner
- Salmon
- Green salad with blackberry vinaigrette
- Baked potato
- Red wine
Snacks
- Dried apricots
- Raisins
- Dark chocolate – 70% cocoa
Total
- Betsy – 2,128 calories, 93g protein
Send your anti-inflammatory diet or any pediatric nutrition questions or comments our way! Let’s chat!
