Fertility Nutritionist Carolyn Gundell
Fertility Nutritionist Carolyn Gundell on the RMACT team may be the single most responsible person for creating lifestyle changes in our patients. In a non-judgmental, non-restrictive way, Carolyn gently guides men and women with healthy food plans, discussions about body composition, and blood work results. She has helped our patients and non-patients as well in avoiding stages of diabetes and has successfully guided them to weight loss, thus making the attempt to become pregnant safer with a greater chance for success.
She is a tireless advocate of fertility patients.
And just to prove my point about her understanding that men and women in the midst of fertility treatment want to continue to eat delicious food, voila. Here are two recipes that are "Carolyn" approved. In fact she was kind enough to share these recipes with the entire RMACT team.
With no guilt, Bon Appetite!
Delicious Recipes for Fertility Friendly Foods
Source: everyday belle
These are amazing and quick to make. The texture is somewhat like a crepe.
6 oz of your favorite greek yogurt1 egg½ cup flour (I use whole grain white flour- also called white whole wheat)1 tsp baking soda1. Stir yogurt until well blended. Place 6 oz in bowl. Crack egg over yogurt and stir to combine. No problem if there is a few lumps.
3. Pour yogurt/egg mixture into the bowl with flour and baking soda. Stir to combine. The batter will be extremely thick.
4. Spoon the batter onto a sprayed griddle or pan. NOT TOO HOT!. Flip the pancake once they start to bubble a bit on the surface.
Makes about 8 small pancakes.
Serve with fresh strawberries and or more yogurt.
1. For lower calorie and lower cholesterol/fat – use nonfat yogurt and / or 2 egg whites instead of 1 whole egg.
2. Batch ahead and toast on another day
Pumpkin, Carrot, Greek yogurt Muffins
Source: Adapted from the The Looneyspoons Collection
◦ 1-1/4 cups whole grain white flour
◦ 1/4 cup wheat germ
◦ ¼ cup whole wheat flour
◦ 2 tsp pumpkin pie spice (*see note at bottom if you don’t have this)
◦ 1-1/2 tsp baking powder
◦ 1 tsp baking soda
◦ 1/2 tsp salt
◦ 1 cup pure pumpkin (not pumpkin pie filling)
◦ 1/2 cup plain low-fat greek yogurt
◦ 1/3 - 1/2 cup honey
◦ 1/4 cup canola oil
◦ 1 egg
◦ 1 tsp vanilla
◦ 1 cup grated carrots
◦ Optional - 1/2 cup chopped walnuts or pecans or sunflower seeds
*how to make pumpkin pie spice: 1-1/2 tsp ground cinnamon, 1/4 tsp each ground ginger and nutmeg
◦ Preheat oven to 375 F. prep 12-cup muffin pan muffin liners
◦ In a large bowl, combine flour, wheat germ, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
◦ In a medium bowl, whisk together pumpkin, yogurt, honey, oil, egg and vanilla. Stir in carrots. Add wet ingredients to dry ingredients and stir using a wooden spoon just until moistened. Fold in seeds and / or nuts. Batter will be thick.
◦ Divide batter evenly among 12 muffin cups. Bake for 20-22 minutes, or until a wooden pick inserted in center of muffin comes out clean. Cool on a wire rack.
With over 20 years of nutrition experience, Carolyn has a special interest in helping women with conditions that affect fertility, including insulin resistance, diabetes Type1/Type 2, Polycystic Ovarian Syndrome (PCOS), lipid disorders, celiac disease, irritable bowel syndrome, underweight and overweight concerns. Carolyn earned her M.S. in Nutrition from Columbia University and completed her undergraduate studies in Biology/Nutrition at Albertus Magnus College in New Haven. She is trained as a Research Associate in Clinical Skills Training, and is certified in HIPAA, CPR, First Aid and Food Safety & Sanitation. Previously, Carolyn worked at Pediatric Endocrine & Diabetes Specialists, The Center for Advanced Pediatrics, both in Norwalk and at Yale University Medical Center’s Obesity, Diabetes, PCOS Clinic and The Yale Fertility Center.
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