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11/05/2026

Had the BEST time on The Morning Blend today talking about building balanced & satisfying desserts! Obviously this is one of my favorite topics because I’m a dessert person 💁🏻‍♀️ What a dream to talk about the ALL FOODS FIT mindset & promoting satisfaction around eating without restriction!

07/05/2026

From greenhouse babies to garden-grown meals 🥹

Growing your own food makes you more connected to what ends up on your plate 🌱🍅

As an RD, this is the kind of “meal prep” I love…starting at the seed, nurturing it, and eventually turning it into something nourishing and delicious on the table.

Garden-to-table feels even more meaningful when you’ve been invested since day one! 😍💕🌿🍅

06/05/2026

S’mores stuffed dates 😍 my new go-to treat this summer!

I’m back with another new date recipe (I know, I know—I can’t get enough!)

Check out the recipe below ⬇️

Ingredients:
•8 medjool dates, pitted
•Marshmallow fluff (or make your own with this recipe!)
•1/2 c dark chocolate chips
•1-2 graham crackers

Directions:
Crush graham crackers.
Stuff each date with marshmallow fluff.
Melt the dark chocolate chips.
Dip the stuffed dates into the melted chocolate.
Sprinkle the crushed graham cracker on top.
Let set in fridge before eating. Enjoy!

➡️Check out the full recipe at meagangibsonnutrition.com!

05/05/2026

There’s something about cooking with food you grew yourself that just feels different!

As a dietitian, I talk a lot about nourishing your body, but this is the full circle moment: growing it, harvesting it, and turning it into something simple and delicious!

No rules, no perfection…just fresh ingredients, real satisfaction, and a reminder that food can be both grounding and joyful.

From garden → kitchen → plate 🍽️ 💚

04/05/2026

NEW! Wyman’s triple berry chia jam on sourdough toast with honey & pistachios ✨

A delicious, balanced way to incorporate fiber into your breakfast routine!

1. Blend cottage cheese in a blender to make creamy and smooth.
2. Spread a layer on toasted sourdough slice.
3. Spread on a layer of chia jam (check out my new recipe at meagangibsonnutrition.com!)
4. Top with chopped pistachios or almonds. Enjoy!

02/05/2026

Soft, fluffy, strawberry cake donuts… but make them a little more satisfying 🍓✨

These are baked (not fried), naturally sweet, and I added a scoop of Earth Chimp protein mix for a little protein (and fiber!) boost that actually helps keep you full.

Save this one for your next slow morning or weekend bake 🤍

👇 Full recipe here:
meagangibsonnutrition.com

28/04/2026

When you want something refreshing and satisfying 🍋✨ this Greek yogurt frosted lemonade hits every time.

Creamy, tangy, lightly sweet, and a little boost of protein, its your favorite summer drink, upgraded 🤩

Save this one for hot days ☀️

Greek Yogurt Frosted Lemonade

Ingredients:

•2 lemons
•1/2 c plain whole milk greek yogurt (I use )
•1/4 c granulated sugar
•1/4 c cold water
•2 cups ice

Instructions:

1. Juice the two lemons using a lemon squeezer or citrus press. You should get about ½ cup of fresh lemon juice. If you end up with a little more, that’s perfectly fine; it will just give the drink a slightly more tart, lemon-forward flavor.

2. Add lemon juice, Greek yogurt, sugar, water, and ice to the blender.

3. Blend on high speed for a few seconds.

4. Pour the mixture evenly between two glasses and garnish with a lemon wedge. Serve immediately and enjoy!

26/04/2026

But we were so excited 😂

Our first asparagus harvest and only one sprig 🥲

Did you know that it takes a few years after planting asparagus to finally be able to harvest? It grows incredibly fast—up to 7 inches in a single day under ideal conditions!
You have to keep a close eye on it and harvest quickly before the spears start to fan out and go to seed.

Asparagus is a perennial plant, meaning it can grow back year after year, and sometimes for 15–20 years!
It’s of the first vegetables harvested in spring and is high in vitamins K, A, C, and folate 💚

We really enjoyed this moment 😂🥹

So ready for gardening season!

25/04/2026

Honored to be featured on the Academy of Nutrition and Dietetics website!

Being part of this organization has been such a meaningful part of my journey as a Registered Dietitian. From continued learning to advocacy and connection, the Academy plays such an important role in supporting our profession and the work we do every day.

Grateful for the opportunity to be involved in a community that is dedicated to advancing nutrition and dietetics, empowering professionals, and improving the health of individuals and communities.

Proud to represent this field and the impact we continue to make!

23/04/2026

Creamy homemade peanut, almond, and cashew butters made simple in a food processor!
🥜🥜🥜

If you’ve ever thought about making your own nut butter, this is your sign to try 😉

With just nuts, a bit of salt, and some patience, you can transform simple ingredients into rich, fresh spreads right at home!

The best part is total control over flavor and texture. Keep it simple or customize with your favorite add-ins. Once you taste the difference, store-bought just doesn’t compare ✨

Check out this blog and my latest recipes at meagangibsonnutrition.com!

19/04/2026

Honored to receive the Presidential Outstanding Leadership & Service Award at the Wisconsin Academy of Nutrition and Dietetics annual conference last week!

It’s been such an exciting and meaningful term serving as President for 2025-26, full of growth, collaboration, and opportunities to advocate for our profession and the communities we serve!

Grateful for the incredible colleagues, mentors, and students who continue to inspire me every day.

This work is truly a team effort—I am just one small piece of a much bigger puzzle in this incredible organization. I’m proud to be part of a profession that is so passionate about advancing health through nutrition 💚

Here’s to continuing to lead, learn, and make an impact!

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