Welcome to Wholesomelicious!
I am so glad you are here. I am Amy Rains– Nutritionist, foodie, sports enthusiast and athlete, nutrition college professor, and busy mom of two. I spend my days in the kitchen, usually in yoga pants and a baseball cap, creating wholesome and delicious (“Wholesomelicious!”) recipes for my family to enjoy. When not in the kitchen, I am typically teaching my favorite subject to college students: Nutrition! My favorite time of day is at the dining room table with my husband and kids. This is my happy place.
As a nutritionist, I am passionate about promoting a healthy lifestyle, and helping others learn that food can be both nutrient dense and delicious! I’d love to introduce you and your family to new foods, and to share nutrition tips along the way, so that you can live a healthier and more balanced life. The reason I started Wholesomelicious was to share nutrient dense recipes with nutrition clients, family, and friends.
How did you become a nutritionist?
I have always had a passion for food. Eating it, loving it, and studying the science behind it. After having my second child, I went back to school and earned a Masters of Science in Human Nutrition (MS) from the University of Bridgeport. I am currently earning my PhD in Integrative and Functional Nutrition with a concentration on sports nutrition.
For over 5 years now, I have worked privately with clients of all ages with an array of nutritional needs and requirements. I have also led many seminars and coached groups of individuals to help live a healthier life. Now I work full time as a lecturer of nutrition at the College of William & Mary, and when I need a break from nutrition research, I love using my creative brain to develop yummy and healthy recipes.
I use my research and knowledge to develop nutritious meals for all of you!
My approach to cooking:
My recipes are meant to inspire you to eat more whole foods, and to enjoy some healthier treats. All of my recipes are made with simple ingredients you can find at any grocery store, are vegetable forward, and contain the critical nutritional elements: protein, healthy fats, antioxidants, and fiber. My recipes are always tested multiple times, and I carefully consider ingredients for flavor and nutritional value to give you a nice balance.
Where to start:
Here are a few reader and family favorites:
- Creamy Carrot and Ginger Soup
- Easy House Salad
- Beef and Veggie Taco Skillet
- Creamy Buffalo Chicken Chili
- Hormone Balancing Smoothies
My Cookbooks:
I am the author of 2 cookbooks that embody my food philosophy: easy, wholesome, and delicious!
One Pot Gluten-Free Cooking has 75+ recipes that can be made in less than 30 minutes!
The Big Book of Instant Pot Recipes contains over 240 recipes all made in the Instant Pot!
Family Dinner Time:
If you follow me on Instagram, Facebook, or Pinterest, you know that I want you to eat nutritious foods. But what I really want, is for you to eat simple dinners, together with your family, as many nights per week as you can possibly manage.
Can we all please take the time to enjoy our food more?!?! Eat slowly; savor every bite. And, of course, you can feed your soul by connecting routinely and more deeply with your family. We make this a priority in our home. I promise you, this is my absolute favorite time of day!
Can you use a Greek yogurt instead of cottage cheese?
For which recipe? It depends.
Hello
I wanted to know if you have any diabetic recipes, I just got diagnosed with pre-diabetes.
Thank you
I made the blueberry breakfast bowls twice and after the second dissapointment regarding texture and taste I compared your recipe with other similar recipes. I think you made a mistake regarding the baking soda in your recipe in stead of baking powder?
And the eggs are too many. Do you eat the dish as it is or with milk?
really
Sorry you don’t like the texture, but it is intended to be “custard” like so the amount of eggs is accurate. If you want a different texture, you may want to try a baked oatmeal, pancake bowl for a cake-y texture, or something similar? Baking soda is used in this recipe in place of baking powder because the cottage cheese is an acidic ingredient and it helps to neutralize while also puffing up the bowls. Not sure what you mean about the milk. On the side as a drink or pouring on top? I would not pour milk on this, that would be more of a baked oatmeal type recipe. Which I would recommend a completely different recipe if that is the taste/texture you are going for. Hope that helps!
Nutrition info?
LOVE your Thai chicken zoodle soup BUT with the diet I’m on I need to be able to journal at least the number of calories in a certain size serving. Do you have this info?