A food first approach to healthy living & nutrition counseling. Home of Boards & Bars
11/20/2025
Our soup happy hour returns Friday from 10 AM to 1 PM! Chef Beto is whipping up Creamy Corn Chicken Soup! (Gluten free)
Chupe is a creamy chicken soup from the Venezuelan Andes, also very popular in the capital city, Caracas. Tender shredded chicken simmered in a rich broth becomes even more comforting with the addition of milk, cream, potatoes, and sweet corn. It’s traditionally served hot and topped with cheese and fresh cilantro.
Come grab a bowl tomorrow! See you then!
11/20/2025
NEW: Chia water in the grab & go! This is a great way to get some extra fiber in your diet!
11/19/2025
We've got breakfast meatballs in the grab & go this morning (we snapped a pic before they were cooked!) Come grab a delicious savory breakfast... your taste buds will thank you!
11/17/2025
We've still got spots for Thursday night's cooking class with Chef Beto! He'll be showing you how to make festive holiday breads including: Focaccia Festiva, Pan de Jamón, and a Spiced Pumpkin Loaf!
It's going to be a ton of fun! Grab your tickets here: rootsnutritioncounseling.com/shoproots/p/nov20beto
11/17/2025
Is there anything better than getting home from work and dinner is ready? Bonus points that it's balanced and full of good-for-you ingredients! That's what our crockpot meals are perfect for... easy, nutritious meals with little effort on your end.
Stop in and browse our selection in the freezer!
11/14/2025
Chef Beto's upcoming class is one you don't want to miss! He'll be providing hands-on instruction for how to make three different delicious holiday breads. You'll leave with recipes so you can make them again and wow your holiday guests!
Space is limited so grab a ticket and join us on Thursday, Nov. 20 at 6 PM in the Roots kitchen: rootsnutritioncounseling.com/shoproots/p/nov20beto
11/14/2025
Watch Chef Beto make SkyView Market Savory Stuffed Turkey Roll! Get your pre order in!
11/14/2025
Stop in for a cup of wild rice soup today from 10 AM - 1 PM! Lunch made easy & balanced. Gluten-free. Just $7 for a 12oz cup. See you soon!
11/13/2025
Let us help make meal prep easy this Thanksgiving! Order our local Thanksgiving meal and leave the cooking to us. Order cut off is Sunday, so make sure to your get orders in! Pickup at SkyView Market on November 21 or 22, or at Roots on November 26!
Get all the details & order here: skyviewmarket.net/roots-thanksgiving
11/12/2025
Learn a cool way Chef Beto avoids food dyes in his sweet & sour sauce!
11/11/2025
Celebrate the season through the art of festive breadmaking with Chef Beto at Roots on Thursday, November 20 at 6 PM. From the fragrant Italian focaccia to the beloved Venezuelan Pan de Jamón and the comforting spiced pumpkin loaf, this demonstration-style master class explores the flavors, traditions, and techniques behind these classic holiday favorites.
🔸Focaccia Festiva – Traditional Italian flatbread with coarse salt, herbs, and olive oil.
🔸Pan de Jamón – Venezuelan Christmas rolled bread filled with smoked ham, tender bacon, olives, and raisins.
🔸Spiced Pumpkin Loaf – Moist and aromatic, infused with cinnamon, nutmeg, and comforting holiday spices.
Space is limited! Grab your tickets here: rootsnutritioncounseling.com/shoproots/p/nov20beto
11/11/2025
NEW in store: Truvani Organic Whey Protein! Try a sample in store before you buy, then grab a bag when you see how delicious it is! It's a great flavor with clean ingredients. We think you're going to love it!
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I asked myself “how did I really become a foodie?” The answer to that is... I don’t really know. I asked myself the same question about how I became a registered dietitian and the answer is similar. The road seemed to be a long one, with a couple of detours, but I wouldn’t change a thing about how I got to where I am. From four years at Iowa State --> one year as a consultant for Tri Delta --> two years of graduate school/dietetic internship in Springfield, MO --> back to North Iowa as the outpatient dietitian at MercyOne Forest Park Family Medicine. I know there are many more years of fun to come.
My passion for nutrition all started when I was a sophomore in high school discovering how an apple with peanut butter could provide me with more sustainable energy than a slice of Casey’s pizza (not hating on their pizza, it’s one of a kind) before a basketball game. I realized very quickly how my body felt so different if I fueled it with foods that loved me as much as I loved them. Not to say I didn’t hesitate to have that walking taco after a game, but you get the point.
Describing my discovery of my passion for food is less clear. I truly just think that over time I realized the happiness and creativity I felt when I challenged myself to a new recipe and the explosion of flavor that came from it, that is when it turned out right. Yes, I too have had many kitchen failures. The one that specifically comes to mind is when I was about 10 years old and thought bread could be made from flour, water, and salt in the microwave oven. Boy, were my mom and dad troopers.
I absolutely love whole, fresh, local food and get pure joy out of fueling my body with quality ingredients. Ingredients and products that I can read, understand, pronounce, and know what their purpose is. Being healthy to me is not about not eating Mac & Cheese, it’s about taking the time to make wholesome noodles with simple ingredients, adding in different variety of locally sources cheeses, cream, and seasonings that are true food.
My hope for this page is that I can inspire people to spend a little bit more time in the kitchen and to try a few ingredients that you haven’t heard of before that could fuel your body in a way you never knew. Most importantly, take pride in food and cooking again and getting back to the basics in everything but flavor.
