Vicki Shanta Retelny, RDN

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United States
Chicago, IL
Vicki Shanta Retelny, RDN

Registered Dietitian & Lifestyle Nutritionist, Speaker, Writer and Culinary Consultant

My passion is encouraging busy people to make healthy lifestyle changes with simple and tasty real food nutrition solutions.

03/30/2026

The City of Angels. From Beverly Hills to the Hollywood Hills to the Santa Monica pier to Malibu — it was all such fun! ☀️🫶☀️

Thanks for the memories and ❤️🩷❤️

03/16/2026

Let’s celebrate! 🎉

There’s nothing like sombreros in NYC with family and friends to celebrate your birthday! Another trip around the sun always makes me grateful for longtime friendships, big belly laughs and visiting The Big Apple! 🍎

If you’re ever in NYC, dine at and/or grab a drink — two fun spots with great food, friendly staff and a lively vibe! 💃🏻🪇🌟

03/11/2026

Hey there! I am thrilled to be a registered dietitian nutritionist (RDN) and I sing the praises of the profession every day! I want to wish my fabulous RDN colleagues who are on the front lines navigating the ever-changing nutrition tides a great day! Kudos to a job well done and sticking to the evidence-based facts! 💚

If you want sound nutrition advice, seek out an RDN as you can be assured they are educated, trained and don’t follow the fads, but look to the science to best inform you!

Happy RDN Day, my friends! 🥦🥑💚🍇🍒

02/17/2026

So grateful for some fun in the sun with fabulous friends in Fort Lauderdale, FL. ☀️ 🌴 ☀️

Where is your favorite winter getaway?

02/05/2026

Craving comfy food? ✨

Then here’s a 6-ingredient tasty dish for you!

𝗘𝗴𝗴𝗽𝗹𝗮𝗻𝘁 𝗥𝗶𝗰𝗼𝘁𝘁𝗮 𝗖𝗵𝗲𝗲𝘀𝗲 𝗥𝗼𝘂𝗻𝗱𝘀

1 large eggplant, sliced
2 - 3 Tbsp extra-virgin olive oil
Pinch of salt
1/2 cup ricotta cheese
1 cup tomato sauce
1 cup mozzarella cheese, grated

Preheat oven to 400 degrees F. Place eggplant slices on a parchment-covered sheet pan. Drizzle with oil. Sprinkle with salt. Place in the oven and cook until browned and softened about 20 - 30 minutes.

Remove from the oven and top with ricotta cheese, tomato sauce and mozzarella cheese. Put back in the oven and bake for 10 - 15 minutes or until cheese is melted.

Remove from the oven and enjoy! 🍆 ❤️ 🍆

01/24/2026

It’s lentil soup time! 🥣

There’s nothing better than soup in this frigid weather. (It’s 4 degrees in Chicago now!) 🥶 So let’s get cooking!

𝗦𝗶𝗺𝗽𝗹𝗲 𝗟𝗲𝗻𝘁𝗶𝗹 𝗦𝗼𝘂𝗽
Serves 4

1 cup dry lentils, rinsed
2.5 cups water or broth
1 Tbsp extra virgin olive oil
1 cup carrots, coarsely chopped
1 small shallot, coarsely chopped
2 garlic cloves,coarsely chopped
1 quart water or broth
2 - 3 bay leaves🍃
2 Tbsp lemon juice 🍋
1/4 cup fresh dill (1 Tbsp dried)
4 Tbsp Greek-style plain yogurt

Put lentils and liquid in small pot. Bring to a boil and simmer until liquid is dissolved.

In a large stock pot, add oil, carrots, shallots, and garlic. Saute for a few minutes. Add liquid, bay leaves and bring to a simmer. Add lemon juice, dill and cooked lentils. Bring to a simmer and cook for at least 10
minutes to cook through.

Spoon into bowls and dollop with yogurt. Stir and enjoy!

Stay warm, my friend! 💙

01/18/2026

Hey there — I’ve got to get in on the 2016 trend! 🧚‍♂️

That was a banner year! 🎉 I grew so much professionally and personally. My second book launched, the Chicago Cubs won the World Series, we bought our lake house in Michigan, my kids were pre-teens and Stella, our pet pug, was here! The energy was high and positive vibes were flowing! ✨✨✨

Thanks for the memories! ❤️
#2016

12/25/2025

𝗠𝗲𝗿𝗿𝘆 𝗖𝗵𝗿𝗶𝘀𝘁𝗺𝗮𝘀 from our family to yours! ✨

We hope it’s filled with lots of love, laughs and of course your favorite foods. Enjoy! 🎄❤️🎄❤️

Address

Chicago, IL

Telephone

+17735519882

Website

https://linktr.ee/vsrnutrition

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