Nathalie Weiss Rhone, MS, RDN, CDN
How your clients refer to you:
Nutrition by Nathalie
Email: firstname.lastname@example.org, Ph. (212) 226-7390, Website: www.nutritionbynathalie.com
How many years have you been in business in NYC?
I’ve been studying nutrition and health for as long as I can remember, but my private practice is in its first year of business. Nutrition by Nathalie is a nutrition practice focusing on health and wellness using an integrative approach. My philosophy follows a clean-eating, mostly plant-based lifestyle, packed with organic, whole foods full of big flavor. In addition to a clean diet, I use various techniques, including cognitive behavioral therapy, food combining, exercise, supplements, cleansing rituals, and stress reduction methods. Together with clients I create a personalized plan to help them become their best self and develop healthy habits that will last a lifetime.
How did you get your start and what was your initial inspiration?
After graduating from Cornell with a BA in Psychology I worked at New York Presbyterian Hospital, focusing on the relationship between nutrition and psychology. During that time, I worked with patients in a one-on-one setting and knew that I wanted to continue practicing a form of therapy, but realized that my passion was not psychotherapy, but rather nutrition. I started visiting with a variety of nutritionists, endocrinologists, acupuncturists, massage therapists… the list goes on. I wanted to find a way to combine all these different healing therapies into my own integrative practice, with the main focus being food. So, I went back to school to earn a Masters in Clinical Nutrition and completed a Dietetic Internship at NYU Langone Medical Center. Since then, I have been building my practice and finally doing what I have dreamed about for the past 6 years!
What do you feel differentiates you from others in your field?
My background in psychology is essential to what I do. The relationship between food, emotion, science, and spirituality is extremely complex. My studies in psychology have provided me with the tools for the psychological exploration that is needed to accompany nutritional counseling for true success. This, coupled with the strong science foundation I received through my clinical training at NYU, has lead me to hold a unique understanding of the connection between the mind and the body. I also love good food (not just steamed broccoli and sautéed spinach)! When I’m not working with clients or on new projects, you’ll find me experimenting with recipes in the All Good Eats Kitchen, cooking up dinners for family and friends, or going out to as many restaurants as I can get my hubby to take me to!
What do you feel gives you longevity in this big city with so many options?
The way I connect with my clients. I devote a ton of time and energy into every single one. Oh – and my philosophy works!
How do you positively impact your clientele?
I help them get rid of all their anxieties surrounding food. No matter what a client’s health and nutrition goals are, my personal goal is to free them from any stress about food.
What is your favorite part of your job?
When a client tells me that she finally feels confident in her own skin!
What is your favorite secret NYC spot?
ZZ’s Clam Bar, hands down.
How do you benefit mamas?
When it comes to super busy mom life, it’s all about being prepared, and I make it easier for that to happen. First and foremost, by giving moms the nutrition knowledge they need and answering any food-related questions or concerns they have. Mamas should have basic healthy ingredients in the fridge at all times so they can throw together a quick meal – pre-washed boxes of greens, healthy dressings, cut up fruits and raw veggies, avocados, cooked grains, and healthy protein sources like eggs, nuts, seeds, beans, and grilled salmon. Mamas always need nutritious snacks ready to go – carrot sticks and hummus packets, organic apples, raw nuts, healthy bars. If getting take out is all that seems possible, the mamas I work with know where to go and what to order to stay on track. Together we figure out what works for each individual mama and every plan is customized for that unique body, mind, and lifestyle.
What is the most memorable feedback a client has given you?
“What you have given me is not a fad diet with a time frame or shelf life, but an overall way to change… You helped me to completely reshape my thinking of how food affects my body and the way I feel every day. I have a great relationship with food again!”
Pay it forward and name your top colleagues in the same field or related field:
Sarah Reuven (Dietitian) and Abdi Assadi (Acupuncturist and Spiritual Counselor).
What is the best advice anyone's ever given you? Or what is your "mantra" / words to live by?
No Bad Days!
As moms, the day can escape us, what is your best time-saving trick?
1. Buy a vitamix or a juicer. It takes 2 minutes to blend coconut water, fruit and greens in your vitamix for an easy, healthy breakfast. Smoothies are a great way to sneak fruits and veggies in for both mamas and little ones! If you’re worried about the fruit going bad – buy frozen fruit and keep it in the freezer. The nutritional value is the same. Someone started the terrible myth that juicing is time consuming. It takes 5 minutes to make a green juice, and even less time to “clean.” The result? A super shot of nutrients into your cells… mamas need that!
2. Food prep. I always recommend that moms put aside a couple hours each week to meal prep. Wash and cut up fruits and veggies, roast a big batch of your favorite vegetables, grill a few extra pieces of fish or chicken, cook up a giant soup in the crockpot. Mix and match your prepped ingredients throughout the week to create healthy meals in no time.
3. Find a grocery delivery service that works for you. I live for Instacart.
· 1 large head broccoli, chopped, including stems
· 1 Tbsp extra virgin olive oil
· 3 cloves garlic, chopped
· 1 tsp turmeric
· 1 Tbsp manuka honey
· black pepper
· sea salt
· optional: 1 Tbsp honeycup mustard
1. Preheat oven to 400F.
2. Toss broccoli in EVOO, garlic, turmeric, honey, salt and pepper.
3. Spread broccoli out in a single layer on a baking sheet. Roast for 25 minutes,
tossing every 10 minutes.
4. Remove from oven and serve immediately. For an extra kick, stir in honeycup mustard prior to serving. Enjoy!
Immune Boosting Green Juice
· 5 large kale leaves
· 5 large romaine leaves
· handful of parsley
· 1 lemon, peeled
· 2 inch knob of ginger, peeled
· 1/3 cucumber
· 2 cups cubed pineapple
1. Rinse all fruits and veggies.
2. Cut up pineapple and set aside 2 cups.
3. Cut up 1/3 cucumber and set aside.
4. Slice off a 2 inch knob of ginger root and peel.
5. Slice lemon in half and peel.
6. Add all ingredients to the juicer.
Roasted Brussels Sprouts
· 10 brussels sprouts, halved
· 2 Tbsp extra virgin olive oil
· 2 Tbsp apple cider vinegar
· 3 cloves garlic, smashed
· 1/4 tsp dried dill
· 1/4 tsp paprika
· black pepper
· sea salt
1. Preheat oven to 400F.
2. Toss brussels sprouts in EVOO, apple cider vinegar, garlic and spices.
3. Roast for 30 minutes, tossing every 10 minutes. Serve immediately!
Note: Sometimes I like to serve with a sprinkle of nutritional yeast or a drizzle of tahini for an extra punch of flavor!
Immunity Bone Broth Veggie Soup
- 2 Tbsp EVOO
- 1 32 oz container of organic chicken bone broth (or vegetable broth if vegan)
- 1 cup of filtered water
- ½ cup chopped yellow onion
- 2 garlic cloves, minced
- 1 inch ginger root, peeled and minced
- ½ inch turmeric root, peeled and minced
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups chopped broccoli, including and stems
- 2 Japanese yams, peeled and cubed
- 2 cups chopped kale
- 2 bay leaves
- ¼ tsp cayenne pepper
- ½ tsp cumin
- ¼ tsp paprika
- sea salt to taste
- black pepper to taste
- Juice of 1 lemon
- fresh parsley, chopped
1. In a large stockpot, sauté onion in oil for 4-5 minutes. Add in the garlic, ginger and turmeric. Cook for 3-4 minutes.
- Add celery, carrots, and broccoli and sauté for 5 minutes.
- Add bone broth and 1 cup of filtered water to the pot.
- Bring to a boil and then add yams and the rest of the seasonings.
- Lower heat to a low temperature and cook for 40 minutes with the lid on.
- Turn off heat and add chopped kale. Cover for a few minutes to allow the kale to wilt. Squeeze lemon juice into the soup. Season with additional salt, pepper and red pepper flakes.
- Ladle into bowl and serve with chopped fresh parsley.