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“In the Kitchen” Pre-Conference Event Speakers

February 19, 2021, 8:00 am5:00 pm


Fight Inflammation with Everyday Culinary Herbs and Spices | Chelsie Falk, ND

Everyday culinary herbs and spices are rich sources of antioxidants and unique phytochemicals. In this talk, we will explore the unique healing properties of the herbs and spices commonly found in the home kitchen. We will learn how to make a variety of spice blends and infused oils and I will share recipes infused with these anti-inflammatory and health-promoting blends.

Dr. Chelsie Falk is an associate professor at NUNM, and has been with the nutrition masters program since its inception. Dr. Falk completed a post-doc focusing on writing and research for nutrition education. In addition to her teaching role, Dr. Falk is also a freelance medical and food writer, she has written online medical education, and has authored articles such as The Fading Art of Cooking to Heal, and Paleo Privilege: Choosing to Restrict for RENDER Magazine. Dr. Falk’s commitment to accessible and culturally relevant preventive medicine education goes hand-in-hand with her love of nutrition and cooking, and she is passionate about teaching them in tandem. Dr. Falk has 20 years of experience working in the food industry, catering, cooking, and teaching culinary medicine. She is an avid gardener and creative who loves exploring the intersections of art/food/science/perception and social justice issues to challenge the dominant narratives around food, health, and wellness. 

Low Histamine & Low FODMAP Diets Made Easy | Kristy Regan, MScN

How can low FODMAP or low histamine diets support your health? If you’re incorporating both diets, will you have enough to eat? Learn the benefits of low histamine and low FODMAP diets and how to tailor a diet especially to you. 
  • Who may benefit from a Low Histamine and/or Low FODMAP diet
  • Overview of low FODMAP diet
  • Overview of low histamine diet 
  • How to create a more diverse diet over time and specifically tailor your diet
  • Low FODMAP & Low Histamine Cooking Demonstration 

Kristy Regan is a holistic nutritionist specializing in therapeutic diets for a variety of health issues. She practices from a Health at Every Size (HAES) perspective and enjoys supporting her clients in creating a healthy and joyful relationship with food. Her practice combines nutritional therapy, lifestyle education, and counseling to assist clients in their healing journeys. She appreciates how important it is to connect and address both physical and emotional health. Kristy is the author of three educational cookbooks, The SIBO Diet Plan, The SIBO Cookbook for the Newly Diagnosed. and The 30-Minute SIBO Cookbook. Kristy co-chaired and spoke at the 2019 NUNM SIBO Symposium. She has been featured on several online summits and podcast interviews. She is passionate about sharing her insights and expertise in cooking, nutrition, health, and mind-body therapies via podcasts, classes, and speaking engagements. Kristy is affiliated with Hive Mind Medicine practice in Portland, OR and is available for individual nutrition and wellness appointments online worldwide. Visit her website, VitalFoodTherapeutics.com, for free recipes and nutrition information.


Easy Keto Cooking while Ditching Dairy | Karen Davis, MS, CNS, CKNS

Keto isn’t all about bacon and dairy. In this presentation, you will learn about the ketogenic diet and which health conditions benefit the most from the ketogenic diet.  You will also learn how to incorporate more vegetables into your keto meals while staying within your carb limit.

Karen Davis, MS, CNS® is a clinical nutritionist specializing in diets for gut health and other chronic diseases. After graduating from NUNM, Karen became Board certified as a Certified Nutrition Specialist® and a Certified Ketogenic Nutrition Specialist℠. Karen works with her clients by seeing them as a whole person, in a judgement-free environment, and starts where ever they may be in their journey.  Karen is the owner of Karen Davis Nutrition where she is able to bring her own unique approach to help and support her clients to make successful, long-lasting changes to their food and lifestyle choices. When not nerding out on all things nutrition, you will find Karen working out, reading, and exploring the beautiful Pacific Northwest with her rescue dog, Lucy. 


Protein Powder Matchup:  A competition between popular protein powders on the basis of nutrient profile, environmental impact, cost, and ethics. Which protein powder will come out on top? | Courtney Jackson, ND

It is estimated that between 24-46% of Americans purchase and consume protein powder regularly.  Yet, Americans are also still confused about how much protein they should be eating and what types.  In this talk, we will compare some of the most popular protein powders (ie: whey, soy, pea, hemp, and collagen) while also introducing a novel protein to the American market:  cricket protein powder! Simple creations will be demonstrated like rainbow smoothies and cricket protein powder pancakes that have been enhanced nutritionally with one of our protein powders.

Dr. Courtney Jackson  is naturopathic physician and expert in whole foods nutrition. From 2010-2017, she created a popular community-based nutrition program at NUNM known as the FAME series (Food as Medicine Everyday). She co-founded NUNM’s Food as Medicine Institute, a source of continuing nutrition education for community members and health professionals. In 2016, she co-authored and published Food as Medicine Everyday- Reclaim Your Health with Whole Foods, a practical, research-based whole food nutrition book. She co-authored a publication in the Journal of Complementary and Alternative Medicine that demonstrated participation in a FAME series significantly reduced risk factors for adults at risk of prediabetes. Her TedX talk about the physiology of healthy digestion has been viewed over 220,000 times. Her concern about how to feed a growing world population while also leaving a lighter carbon footprint led her to investigate diverse sources of protein while considering the following categories:  nutrition; sustainability; ethics in production; and environmental impact.



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February 19, 2021
8:00 am – 5:00 pm

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