Fusing 'Science of Nutrition with Art of Healthy Eating'

Heather Carey is a nutritionist, and she can cook -- two qualities that make sense together but don't necessarily go hand-in-hand.   

"They are two pretty unique skill sets that set me apart from a traditional nutritionist," Carey said in a recent interview withPatch.     

A traditional nutritionist might not know how to get into clients' kitchens and show them how to cook and plan healthy meals, she said -- but Carey does.

"My big focus is to just get people to learn the everyday skills to get healthier," Carey said. "If you don't have practical skills, it's almost all for nothing."   

Carey's journey to becoming a culinary nutritionist -- the term she uses to describe her skillset -- began with "one very influential aunt."   

Carey's aunt was a macrobiotic teacher and healer who turned her niece onto healthy foods like tofu and brown rice. She left Carey a cookbook from the National Gourmet Institute in Manhattan, where Carey eventually went to earn her Chef Certification for Health and Culinary Arts.   

After earning the certification, Carey worked as a private chef in Manhattan for a few years and then received her master's in Clinical Nutrition from New York University.   

Her experience led to her tagline: fusing the science of nutrition with the art of healthy eating.   

"It really is a fusion to get a grip on your health," Carey said.   

She focuses on counseling and teaching women to make healthier choices when it comes to planning meals, shopping, and cooking.   

"It always seems to be a challenge" for women to focus on their health, Carey said. "They put themselves second" to their families' needs.     

She can understand what it means to be challenged in terms of health. Carey is a mother of three and has had her own health issues -- she was diagnosed with multiple sclerosis years ago -- to deal with.     

But Carey has harnessed the power of nutrition and maintaining a healthy lifestyle to manage her health, and wants to pass that knowledge onto other women. She already has several clients in Greenwich and Westport.    

Carey offers one-one consultations and coaching. She'll determine what a client wants to accomplish and learn about her nutrition and food history. After an initial consultation, Carey can teach private cooking classes in a client's home, perform a pantry consultation ("I open the cabinets and give the lowdown on what's in there," she explained), and give health food store tours.       

In addition to her educational and practical experience, Carey practices what she preaches at home. She "grows all sorts of greens" in her home garden, as well as other plants, fruit, and vegetables like tomatoes, eggplants, peppers, summer squash, and herbs.     

"I'm passionate about growing your own food, knowing where your food comes from."

Carey owns several chickens, too. "Local eggs are just so delicious compared to factory eggs," she said. "They chickens are pretty easy to take care of."     

She's also a beekeeper and can harvest a "bonanza of honey" each year. "I feel like we're doing our part for the environment. Bees are really vital for plants," she said.     

Her experience, both practical and personal, show that Carey is "very passionate about what I do -- helping woman cook and eat real food."    

"With good planning, it makes a world of difference," she said.    

To learn more about Carey, her services as a clinical nutritionist, and how to contact her, visit her website.