About
Hey There! I’m Amelia Brooks Nutritionist & Writer | Wellness Advocate | Science Nerd | Age 30 Denver, Colorado-based dietitian who believes that healthy eating isn’t about subtraction; it’s about addition.
My Story
I grew up in the era of toxic diet culture—low-fat everything, calorie counting, and “guilt-free” snacks that tasted like cardboard. I went to school for nutrition thinking I would learn the perfect formula for weight loss. Instead, I learned the biology of nourishment. I realized that our relationship with food was broken. We were so obsessed with what not to eat that we forgot food is fuel, medicine, and pleasure. I pivoted from clinical dietetics to food writing because I wanted to change the conversation from “restriction” to “nourishment.”
The Turning Point
Three years ago, I was counseling a client who was terrified to eat a banana because she read online it had “too much sugar.” She was exhausted, nutrient-deficient, and miserable. That moment broke my heart. I realized that misinformation was making people fear real food. I decided right then to stop just consulting one-on-one and start writing for a broader audience. I joined Ricipes to provide evidence-based nutritional advice that empowers people to eat real food without fear.
What I Learned the Hard Way
When I first started working with chefs, I was the “health police.” I would take a delicious recipe and strip out all the salt, swap butter for applesauce, and replace flour with almond meal. The result? The food was technically “healthy,” but it was inedible. Hannah (our Executive Chef) gently told me, “If they don’t enjoy it, they won’t eat it, and they won’t get the nutrients.” She was right. I had to learn that satisfaction is a nutrient too. Now, I focus on optimizing recipes, not destroying them.
My Approach Now
I work alongside Noah (Recipe Developer) to analyze our recipes. Instead of removing ingredients, I ask: “What can we add?” Can we add spinach to this stew for iron? Can we use Greek yogurt in the sauce for protein? I write the “Nutrition Notes” for our recipes, translating complex biochemistry into simple benefits. I don’t just tell you a dish is high in Vitamin C; I explain that adding lemon juice to your spinach helps your body absorb the iron. That’s the kind of practical science I love.
What I Believe
- Add, don’t subtract: Focus on adding fiber and color, not cutting carbs.
- All foods fit: One meal won’t make you healthy, and one dessert won’t break you.
- Science over trends: I don’t care what TikTok says; I care what the research says.
- Flavor is essential: Healthy food that tastes bad is useless.
- Listen to your body: It knows more than any calorie counter app.
How I Can Help You
At Ricipes, I ensure our “Healthy Choice” and “Gluten-Free” tags are accurate and safe. I debunk nutrition myths in our blog (no, detox teas don’t work) and write guides on how to build a balanced plate without obsessing. I also calculate the nutritional data for every recipe, so if you need to track protein or sodium for medical reasons, you can trust our numbers are precise.
A Little More About Me
When I’m not analyzing macronutrients, I’m usually hiking the Rockies (I’m a stereotypical Denverite), practicing yoga, or wandering farmer’s markets looking for the weirdest vegetable I can find. My guilty pleasure? I will never say no to a high-quality artisanal donut. Life is too short for bad desserts, and I practice what I preach about balance.
Let’s Connect
I love answering your “Is this actually healthy?” questions! Ask me about supplements, food myths, or how to adapt recipes for dietary restrictions.
Get In Touch
Read my wellness guides at www.ricipes.com | Email: amelia.brooks@ricipes.com | Instagram: @ameliabrooksnutrition