Sherry Coleman Collins, Registered Dietitian

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Helping the overwhelmed nourish their bodies & reclaim their health.
🥗 Lifestyle Medicine Dietitian
🌿 Food • Stress • Recovery • Faith
Get started at dietitiansherry.com

10/08/2026

I have the best patients and clients! They inspire me and today, I was inspired to make these pretty, nutrient dense yogurt fruit parfaits. They will keep in the fridge for about 3 days, so they are perfect for make ahead. If you like your parfaits, a little sweeter, you could add a squeeze of agave or a little bit of honey to the fruit. Since the yogurt was already vanilla flavored, I didn’t need any additional sweetener.

Here’s the basic recipe:
18 ounces high protein, Greek yogurt
One cup berries
3 tablespoon Chia seeds

Blend the berries and Chia seeds together in a blender for small food processor. Layer small jars with Greek yogurt on the bottom, fruit and Chia mixture in the middle, and Greek yogurt on top. Refrigerate and eat within three days. Optional: top with a little granola or chopped nuts.

Making these parfaits took less than 10 minutes and will make for a perfect snack or breakfast today and later this week.

If you’re looking for an easy high-protein, high fiber, mini meal or snack, give these a try. Let me know what you think!

10/04/2026

I heard this quote and it made me think about how many seasons I’ve lived through in my life. Not just how many springs, summers, etc. but the real seasons of life. Childhood, adolescence, the teen years and young adulthood. Marriage, divorce, and marriage again! Motherhood. Mature womanhood.

Seasons of waiting and wanting. Times when I loved my life and when I was full of discontent. Years where I longed to change my body, unsatisfied with my appearance. Decades thinking I had to prove my worth through doing and doing and doing more.

If I could talk to myself in all of those seasons, I would gently say, “My love, you have everything you need to be happy, joyous and free. Stop turning yourself inside out. Time is your friend. Open your hands, stop striving, and let God have his way.”

Your best self is probably not a specific dress size. She’s not more or less of anything. Maybe you also need to open your hands today. ❤️

10/03/2026

While we were at the beach recently, I had so much in my head and it was extra hard to turn off the voice that tells me that more hustle is necessary. I know that I’m not alone in that struggle to unwind. I can detach from a lot of things, but my inner voice is the one voice that I can’t always completely detach from and she’s a hustler! 😝

Anyone else? 🙋‍♀️

If you want my five tips to help you quiet the inner voice so you can truly relax (spoiler: I did get there!), sign up for my Susbstack: link’s in my bio.

Too early?? Nope, it’s never too early to start thinking about how to manage your nutrition when you’re trying to avoid ...
10/02/2026

Too early?? Nope, it’s never too early to start thinking about how to manage your nutrition when you’re trying to avoid a big GI event. 💩👀

If you have IBD (or IBS) and the thought of eating at someone else’s house makes you cringe, check out this article (link in my bio) from Everyday Health, The IBD Holiday Eating Guide: 8 Tips for Your Next Gathering. I hope these ideas will help you show up more relaxed and prepared to focus on the fun, rather than hyper vigilant about the potential pitfalls.🎁

Fellow RDNs or friends managing your own GI issues, what other tips would you recommend? Share in the caption below. 👇🏻

09/16/2026

I roast a whole chicken almost every week. Over the years, I have learned that this is a very intimidating idea for some people! The truth is, cooking a chicken is very simple. In this video, I’ll take you through my method for roasting this beautiful chicken from Schmoe Farm, which was gifted to me at the Marietta Square Farmers Market last weekend.

Here’s my method: preheat oven to 400°. Meanwhile, take the thawed chicken out of the refrigerator, pat it dry, and allow it to rest while you prepare the seasonings. Mixed together, 2 tablespoons of softened butter with a large pinch of salt and fresh ground pepper. Add four minced cloves of garlic, zest of one lemon, and that juice of half the lemon. Next, you can add whatever you prefer in the way of herbs. I like dry or fresh thyme and rosemary. Using your fingers, separate the skin from the flesh of the chicken around the breast and thighs and rub this mixture all over the chicken between the skin and the flesh and on the outside. Sprinkle more salt and pepper on the outside of the chicken. Cook the chicken at 400° for 15 to 20 minutes then turn the temperature down to 375. Meanwhile, prepare the vegetables. I used two peeled sweet potatoes, chopped and two green apples with the skin on cored and chopped. I added one chopped sweet onion and drizzled it all with extra-virgin olive oil and a sprinkle of salt and pepper plus some fresh chopped rosemary. After 15 to 20 minutes, I remove the chicken from the oven and nestle the vegetables around the chicken before putting it back in for another 30 to 45 minutes. Cook time depends on the size of your chicken but you’re looking for a temperature of 165 in the thickest part of the thigh. Allow the chicken to rest for about 10 minutes before carving.

Making a whole chicken is more economical because you can carve it into two thighs, two drumsticks, two breast that you can then cut in half to make four. It also leaves you with the remaining bones that you can use to make fantastic stock!

Schmoe Farm is new to the Marietta Square Farmers Market, but not to chickens. Check them out at SchmoeFarm.com.

09/14/2026

This surprised me so much today!!

And, as you can see, I was totally energized to know that someone found me by using AI. I’m always looking for ways to get my information in front of the right person.

Who’s the right person? It’s a person who’s looking for someone like me - an evangelist for the power of nutrition to change lives. Someone who’s committed to nutrition science and to the evidence and keeps learning along with the changing research. One who applies the science to culinary nutrition magic so that healthy food actually tastes delicious. A dietitian who lives in the real world, manages career, family, volunteering, self-care, and friendships, all while holding fast to her faith and seeking joy each day. 🤩 Yet who doesn’t pretend (or expect you) to do it perfectly. In short, a partner in your health journey.

Whether this individual chooses to move forward or not, I’m thrilled at the interaction. It was great to meet them and I’m really excited that this new way exist for my people to find me.

For the record, I suggest that you be extremely careful with any information that you put into AI systems, especially the free versions and especially very personal information. If you’re asking for feedback about your health condition, I suggest you run any advice you receive by a real life health practitioner. Bonus points if they actually know you and your specific health information. Because I care about you! 🥰

AI can be really powerful as a tool, but it will never replace real people.

09/14/2026

For those of you who found me because of my gardening and homesteading content, here’s an update! I often say that I’m a lazy gardener. It’s 100% true. I love gardening, but in this phase of my life, I don’t have as much time to give to it as I would like. That doesn’t stop me! I’d rather do it imperfectly and enjoy the fruits of my labor than not do it at all. Don’t let fear failure or keep you from pursuing what you love. ❤️

The garden has done really well this summer. Sometimes I wish that I measured or weighed my produce so I could keep up with what I actually grow all year. I had a ton of tomatoes, some of which I canned, and some of which we ate. I also grew lots of Shish*to peppers and have had a pretty good crop of bell peppers this year. My okra plants did OK. I probably won’t try that again though because the yield isn’t really worth the space in the garden. Cucumbers did great early in the year but died when things got hot. My purple pole beans did great but the wax beans produced in smaller amounts. Also probably not worth the space. I’ve had a bunch of volunteer tomatillos pop-up in the garden, but they haven’t produced anything significant. The butternut squash has done well, and as you see the video I still have more coming. The watermelon has been a nice surprise. Since they grow on the outside of the garden, they really don’t take up much space so I’ll definitely do that again. Eggplants are doing ok and finally starting to produce.

I’m excited about a fall garden! Even though it’s still really hot here, I’m going to plant my garden and see how things go. If you’re growing a fall garden, drop me a comment and let me know what you’re growing!

09/11/2026

POV: You’re tired of trying to figure out nutrition on your own.

Too much advice.
Too many rules.
Too much conflicting information.

I hear this every day in my practice. Understanding how to eat a healthy diet shouldn’t be a full time job. Well, not for you! That’s my job.

Let’s make eating well simpler.

Customized for you and your real life.

Evidence-based nutrition.
Real food.
A plan that works in real life. ❤️

DM for a link to schedule a discovery call or to get started!

09/08/2026

One of my favorite things about being a registered dietitian is helping people understand that healthy food doesn’t have to be tasteless. In fact, it shouldn’t be! Healthy food is delicious! It’s flavorful and beautiful and simple and fast.

This is a perfect example. I didn’t have much time to make a quick meal because back-to-back patients. Sautéing a bunch of vegetables in a pan and adding eggs ensures that I’m getting a variety of vitamins and minerals plus and fiber and protein. It’s fast and it’s tasty. And it’s whole unprocessed food. I added a fresh plum and lunch was served.

A regularly tell my patience, healthy eating is simple, but it isn’t always easy. My job is to help make it easier.❤️

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Marietta, GA
30064

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