As a Registered Dietitian with a Master’s in Food Studies, I am a globally-experienced, food-first dietitian who is passionate about delicious, nutritious food for better health.
Over the course of my career, I have immersed myself in global nutrition, women’s health and food culture. I’ve lived in New York and Australia, and studied in China, Mexico and India.
I love experimenting in the kitchen with different flavors and cuisines, and adapting recipes for various health needs. I teach cooking classes to share these skills with individuals and small groups.
My primary nutrition focus is on women’s health, especially for preconception, fertility, pre- and postnatal wellness.
I am excited to be part of the FODMAPs Everyday team to help people with digestive issues apply the low FODMAPs diet so they can eat well and feel better.
Having dealt with IBS myself as well as digestive troubles during my pregnancy, I understand how valuable it is to have tools to address these issues, including diet and lifestyle changes.
Want to learn more about pregnancy and the Low FODMAP Diet and Rachelle, read FODMAP Everyday’s interview with her here.
- Rachelle LaCroix Mallik, MA, RD, LDN is a Registered Dietitian Nutritionist based in Chicago, IL. Rachelle earned her Master’s in Food Studies at New York University and completed her Bachelor’s degree with Honors in Human Nutrition at Arizona State University.
- Rachelle’s first position after completing her undergraduate degree was at the Weill Cornell Center for Reproductive Medicine, where she helped individual patients and couples navigate their fertility treatments, including IUI and IVF.
- Rachelle was an associate dietitian at B Nutritious, a private nutrition practice in New York City prior to moving to Melbourne, Australia. There she started her own private practice, The Food Therapist. During her time in Australia, Rachelle coached clients and led group presentations on healthy eating, weight management, and perinatal wellness. She also taught individual and small group cooking classes, including low-FODMAPs menus.
- As a clinical dietitian at Weiss Memorial Hospital in Chicago, Rachelle applied her nutrition and food expertise in several nutrition specialty areas including gastrointestinal disorders, diabetes, heart disease, oncology and weight management for in-patients and outpatients. These experiences continue to ignite Rachelle’s passion about nutrition education for disease prevention and management.
- Rachelle is a member of the Academy of Nutrition and Dietetics, including the Nutrition Entrepreneurs and Women’s Health Dietetic Practice Groups. She is also an active member of the Chicago Academy of Nutrition and Dietetics.
Read Rachelle’s articles from Arizona State University, ScoopNutrition, eHow and more.
Description of Practice
The Food Therapist is a private nutrition practice founded by Rachelle that specializes in women’s health, with expertise in fertility, preconception and pre- and postnatal wellness. With a focus on food, not calories, we provide personalized nutrition counseling in-person and virtually to individuals and small groups. Additionally, we offer grocery tours, in-home pantry makeovers and cooking classes to help you eat well and feel your best.
Individual Nutrition Counseling (in-home and virtual visits)- you can reach Rachelle through Nutrimedy or directly.
- Digestive Wellness/Low FODMAPs
- Chronic Disease Risk Reduction
Cooking classes for individuals & small groups
Grocery tours & pantry makeovers
Seminars for corporate clients & healthcare professionals
I always carry a snack (ask my hangry husband since he’s often the beneficiary!). Whether in my purse, baby’s diaper bag, or the glove box, my go-to’s are nuts and fruit, such as walnuts and dried cranberries, clementines and toasted pumpkin seeds, or a banana and peanut butter (low FODMAP options). I prefer non-perishable items so I can keep them in my bag; otherwise, I also might bring a yogurt (lactose-free for low FODMAPs), cheese & crackers or hummus & baby carrots.
I love making pesto to toss with pasta or pour over fish. I often make it without a recipe. I just blend either basil and pine nuts or arugula and walnuts with extra virgin olive oil, lemon juice, salt & pepper. (Cook’s tip: Toast the nuts before blending for an extra layer of flavor!) You can follow FODMAP Everyday’s Basil Pesto recipe here– and it’s certified Low FODMAP by Monash University!
You can also find my Smooth Move Smoothie Recipe here!