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Salmonella in Chickens: What Causes and How to Prevent It?

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Salmonella in Chickens: What Causes and How to Prevent It?

Raising chickens is one of the many aspects of becoming a more self-sufficient person. Whether you’re after fresh eggs, a lower grocery bill, or just want to know exactly where your food comes from, keeping a backyard flock is a great step toward a more sustainable lifestyle.

But with the perks come a few responsibilities—like making sure your chickens (and the people around them) stay healthy.

One of the biggest concerns for chicken keepers is Salmonella. It’s a common bacteria that chickens can carry without any obvious signs, and it can quietly make its way to humans if you’re not careful.

The good news?

With the right care, a solid setup, and some basic hygiene habits, you can prevent Salmonella from becoming a problem in the first place.

In this write-up, you’ll know what Salmonella is and how you can prevent it from to keep your chickens and household safe.

What Is Salmonella in Chickens?

Salmonella is a bacteria that lives in the intestines of animals and humans. In chickens, it’s often present without causing any visible illness. A bird might look totally healthy but still shed the bacteria in its droppings, contaminating the coop, feed, and even eggs.

The most common strain found in chickens is Salmonella enterica, which can spread to humans through direct contact or by handling or consuming contaminated eggs, meat, or surfaces. Since it’s zoonotic—able to pass between animals and people—it’s important to take it seriously.

Sometimes infected chickens show signs like diarrhea or loss of appetite, but most of the time, they appear fine. That’s why good sanitation and biosecurity matter, even if your flock looks healthy.

Chicks and young birds are especially vulnerable and can spread Salmonella quickly in crowded, dirty spaces. Early care and clean living conditions go a long way in keeping the whole flock safe.

Do Backyard Chickens Carry Salmonella?

Yes, backyard chickens can carry Salmonella—even if they look perfectly healthy. The bacteria can live in their intestines without making them sick, which makes it easy to miss. But it can still spread to humans, especially kids, older adults, or anyone with a weaker immune system.

With more people raising chickens at home, Salmonella cases in humans have gone up. The CDC has warned about the risks, especially when people handle birds without washing their hands afterward.

Chickens can also pick up Salmonella from contaminated feed, water, or bedding. Once it’s in the flock, it spreads fast—especially in dirty, cramped coops.

The good news? Simple habits like regular cleaning, handwashing, and keeping rodents out go a long way in keeping everyone safe.

How Do I Know if My Chickens Have Salmonella?

Salmonella is often hard to spot because many chickens don’t show symptoms. When they do, look for persistent diarrhea, lethargy, loss of appetite, or weight loss despite normal feeding.

In laying hens, a drop in egg production or soft, misshapen eggs could be a sign of infection. If you notice these along with digestive issues, it’s a good idea to consult a vet for bacterial testing.

Chicks and young birds are especially vulnerable. Sudden death, especially in dirty or crowded conditions, should raise suspicion of Salmonella as a potential cause.

What Causes Salmonella in Chickens?

Are Chickens Warm Blooded or Cold BloodedAre Chickens Warm Blooded or Cold Blooded

Salmonella can sneak into your flock in a bunch of ways, and once it’s there, it spreads fast. One of the biggest culprits is contaminated feed or water. If chickens eat feed that’s been exposed to rodent droppings, bugs, or poor storage, they can unknowingly ingest the bacteria.

Rodents and wild birds, like mice, rats, and sparrows, are another major concern. They can carry Salmonella and bring it into the coop when they’re looking for food or shelter. Once they come into contact with the food or bedding, your chickens are at risk.

Carrier birds—those that are infected but don’t show symptoms—are also a big problem. If you add a new bird to your flock without quarantining or testing, you could unknowingly bring in the bacteria. And let’s not forget the environment: damp bedding, overcrowded coops, and poor airflow make the perfect conditions for Salmonella to grow and spread.

How Do You Get Rid of Salmonella in Chickens?

Once Salmonella makes its way into your flock, getting rid of it can be tricky—especially if some of the birds don’t show symptoms. But don’t worry, there are steps you can take to manage it and reduce the spread.

First, isolate any sick birds you spot. It’s tough to catch every infected chicken, but separating the visibly sick ones will help stop the bacteria from spreading. Disinfect their living area, and get rid of any contaminated bedding or waste.

Next, give everything a good clean. Scrub down the coop, feeders, waterers, and roosts. You’ll want to use a poultry-safe disinfectant, and keep up with a thorough cleaning routine for a few weeks to reduce bacteria.

It’s always a good idea to talk to a poultry vet about testing and possible treatments. While antibiotics are often avoided due to resistance concerns, a vet can guide you on how to boost your birds’ immune systems, maybe through probiotics or diet adjustments.

Lastly, some chickens may remain carriers for life. This means you’ll need to stay on top of biosecurity to avoid reinfection and prevent spreading it to other animals or people. And it’s a good idea to avoid selling or giving away birds that may be carrying the bacteria.

How to Prevent Salmonella in Chickens?

It’s way easier—and way less stressful—to prevent Salmonella than it is to deal with an outbreak. The key is keeping things clean, providing good nutrition, controlling pests, and practicing smart hygiene.

By setting up good habits and staying proactive, you’ll protect not just your flock, but your family and visitors too.

1. Practice Strong Biosecurity

Biosecurity is your first line of defense. It’s all about stopping germs and diseases from getting into your coop in the first place.

  • Limit visitors to your chicken area, especially other bird owners.
  • Change your shoes before entering the coop, or use a footbath with disinfectant.
  • Wash your hands before and after touching chickens, their eggs, or anything in the coop.
  • Use separate tools and clothes for chicken chores to avoid cross-contamination.
  • Don’t share equipment unless it’s been disinfected.

Pro tip: Set up a handwashing station near the coop with soap, water, and clean towels.

2. Keep the Coop Clean and Dry

Bacteria love dirty coops. Salmonella thrives in damp, poop-filled bedding and on soiled surfaces.

  • Remove droppings daily, especially from roosts and corners.
  • Replace bedding weekly. Pine shavings and straw are great for absorbing moisture.
  • If you use deep-litter methods, keep an eye on moisture buildup.
  • Scrub feeders and waterers weekly with warm water and poultry-safe disinfectant.
  • Make sure the coop is properly ventilated to reduce humidity.

Avoid standing water near the coop—it attracts mosquitoes and bacteria.

Also Read: How to Make Chicken Coop Smell Better?

3. Use Clean, Rodent-Proof Feed Storage

Rodents are a major Salmonella risk. They can contaminate feed, water, and bedding without you even knowing.

  • Store feed in sealed, rodent-proof containers.
  • Never leave bags or loose feed exposed, especially overnight.
  • Keep feed bins off the ground to discourage pests.
  • Regularly inspect for signs of rodent activity like chewed packaging or droppings.

You can also use peppermint oil or ultrasonic repellents to keep rodents away from feed areas.

Check this: How Do I Ferment Chicken Feed for Healthy Hens & Eggs?

4. Control Rodents and Wild Birds

Pests don’t just eat your feed—they can bring Salmonella right into your coop.

  • Check your coop regularly and seal any holes or entry points with hardware cloth.
  • Install rodent-proof feeders that only open when chickens step on them.
  • Keep feeders and waterers off the ground to avoid contamination.
  • Don’t feed wild birds near your coop—they’ll bring more friends.
  • Use traps or natural deterrents (like barn cats or mint plants) around your chicken area.

Wild birds and rodents may seem harmless, but they can bring serious bacteria into your flock.

5. Quarantine New Birds

Before adding new chickens to your flock, quarantine them first. Even if they seem healthy, they could carry hidden infections like Salmonella.

  • Isolate new birds for 2 to 3 weeks in a separate area.
  • Watch them for signs of illness like diarrhea or lethargy.
  • Clean and disinfect any shared tools or containers.
  • Ask for health records or test results if buying from a breeder.

Skipping quarantine is one of the fastest ways to bring Salmonella into your flock.

6. Handle Eggs Safely

Eggs can carry Salmonella, especially if they’ve been laid in dirty nest boxes or have been contaminated with droppings.

  • Collect eggs daily to avoid cracks or contamination.
  • Clean slightly dirty eggs with a dry cloth or brush (avoid using water).
  • If you must wash eggs, use warm water (warmer than the egg) to prevent bacteria from soaking in.
  • Refrigerate eggs right away to slow bacterial growth.
  • Never eat raw or cracked eggs.

Store eggs pointy-end down in a clean container to help preserve freshness and reduce contamination.

Check this: How to Get Rid of Coccidiosis in Chickens Naturally?

7. Educate Household Members and Children

Chickens are fun and friendly, but they’re still outdoor animals that carry bacteria. Make sure everyone in your household knows how to stay safe around the flock, especially kids.

  • Explain that chickens aren’t pets to kiss or cuddle.
  • Supervise young children and make sure they wash their hands after visiting the coop.
  • Keep poultry and egg-related items away from food-prep areas.
  • Use simple safety reminders like posters near your coop.

Also Read: 70 Things Chickens Can Eat & 30 Food Items to Avoid

Conclusion

Raising backyard chickens is rewarding, but it comes with responsibilities—especially when it comes to health and hygiene. Salmonella is a real risk for both your flock and your family. The good news is that with a few simple prevention steps, you can greatly reduce the chances of it becoming a problem.

By practicing good biosecurity, keeping your coop clean and pest-free, and handling your birds and eggs carefully, you create a safe environment for everyone. Prevention is always easier than dealing with an outbreak, and staying proactive will benefit both your chickens and your family.

Vegetarian Bolognese (Protein-Rich) | Dietitian Debbie Dishes

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Vegetarian Bolognese (Protein-Rich) | Dietitian Debbie Dishes






















Vegetarian Bolognese (Protein-Rich) | Dietitian Debbie Dishes



Tangy Apple Cider Vinaigrette Dressing

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Tangy Apple Cider Vinaigrette Dressing

This apple cider vinaigrette is a perfect option for those who prefer their dressings to be tangy and zesty. It features a lower-than-usual ratio of oil to vinegar, plus a kick of garlic and mustard, so it’s pleasantly assertive. Use it to dress bitter greens, such as raw kale, or chicories. The dressing is also a great counterpoint to sweet flavors, so it’s ideal for salads that feature dried or fresh fruit!

There can never been too many homemade vinaigrette recipes, and this one packs a punch.

If you’re the type of person who adds an extra dash of vinegar or lemon to nearly every salad after you’ve dressed it (me!), then apple cider vinaigrette is probably right up your alley.

In addition to its bold, tangy flavor, the vinaigrette is easy to make. There are only five ingredients here, minus salt and pepper, and preparation is just a matter of whisking or shaking.

Keep this recipe on hand for all of your salads that feature bitter or boldly flavored greens, like kale or chicories.

Allow its punchy acidity to brighten up roasted root vegetables or nutty cooked whole grains.

The tangy dressing can also bring sweet flavors into balance. I love drizzling it over salads that include sliced apple, dried raisins or dates, or candied nuts.

A quick primer on apple cider vinegar

For a person with a small kitchen, I have an expansive collection of vinegars. I use all of them in my homemade dressings: champagne vinaigrette, red wine vinaigrette, balsamic vinaigrette, and so on.

Apple cider vinegar, also known as ACV, is one of the types of vinegars that I rely on most often. It’s not only good in apple cider vinaigrette, but also for marinades and creamy dressings.

Apple cider vinegar has a strong, sour taste, and you may be able to pick up on very faint apple notes when you try it.

That’s because the vinegar is made, just as the name suggests, from the juice of crushed apples. This juice is fermented with yeasts to convert its sugar into alcohol, and then eventually into acetic acid.

This fermentation process leads to the formation of spent yeast and bacteria. They often coagulate into a gelatinous mass called “the mother,” or they might look like strands of cloudiness in your bottle.

The bacteria in apple cider vinegar are probiotics, or the “good” bacteria that are found in most fermented foods.

Fact vs. fiction

Thanks to the presence of these probiotics, and also as a result of a lot of wellness hype, apple cider vinegar is frequently touted as a weight loss aid.

There’s limited research to support such claims. Drinking ACV before or after meals might cut appetite a little, thanks to its acidity.

Limited studies also suggest that it may help to slightly lower post-prandial blood glucose.

But these effects are modest, at best, and the research on them isn’t robust. ACV isn’t a sufficient or reliable therapy for prediabetes or diabetes.

Plus, the vinegar’s acidity will take a toll on tooth enamel, and it may exacerbate GERD and acid reflux.

The bottom line: apple cider vinegar is a great culinary ingredient, with the added bonus of probiotics that exist in all fermented foods. It’s not a cure-all.

A particularly punchy dressing

For most of my vinaigrette recipes, I use about a 2:1 ratio of olive oil to acid.

The ratio here is lower. I use a third cup of olive oil and quarter cup of ACV, resulting in a vinaigrette that’s unmistakably acidic, even a little spicy.

A heaping teaspoon of Dijon mustard enhances that effect.

Olive oil and a measuring spoon are pictured in a glass jar.Olive oil and a measuring spoon are pictured in a glass jar.
Modifying the ratio of olive oil to vinegar can help to increase a dressing’s power and punch.

To help balance the acidity, I also add maple syrup. This isn’t unusual for me, as I like a touch of sweetness in my vinaigrettes for balance.

But whereas I usually add a half teaspoon or teaspoon of maple syrup to dressings, I add a tablespoon to apple cider vinaigrette.

And while we’re on the topic of balance, there are savory notes in the vinaigrette, too!

One fat clove of garlic—or two smaller cloves—should be grated and added to the dressing, giving it extra bite.

How to make apple cider vinaigrette

The process of making apple cider vinaigrette is so simple. First, gather up your ingredients:

  • Olive oil
  • Apple cider vinegar
  • Garlic
  • Maple syrup
  • Dijon mustard
  • Salt
  • Freshly ground black pepper

Place them into a mason jar or glass measuring cup.

Salt, pepper, oil and vinegar are pictured in a Weck mason jar.Salt, pepper, oil and vinegar are pictured in a Weck mason jar.
The apple cider vinaigrette can be whisked together in the same jar you use to store it.
An overhead image of a glass jar, which holds a salad dressing. The dressing is a pale yellow shade.An overhead image of a glass jar, which holds a salad dressing. The dressing is a pale yellow shade.
After whisking or shaking, the dressing will have an even consistency.

Next, just whisk the ingredients together, using a fork or a small whisk. Or, you can cover the jar tightly and give it a good shake.

If you used a liquid measuring cup, pour the vinaigrette into a storage vessel of some kind.

From here, you can store the apple cider dressing in your fridge, covered, for up to a week.

Ideas for using apple cider vinaigrette

I’ve mentioned kale and bitter greens, but the vinaigrette is also great over peppery arugula.

I also really like to pair this dressing with autumnal recipes and flavors. I use it as an alternative to the maple tahini dressing in my harvest bowls from Power Plates and on my vegan autumn harvest salad.

The vinaigrette will add brightness to any giant sheet pan of roasted sweet potatoes or butternut squash, and I love mixing it together with roasted beets.

One thing I don’t emphasize often enough is how easy it is to liven up a pot of cooked whole grains by stirring in a few tablespoons of salad dressing. Instant flavor, instant seasoning!

If you like that idea, try drizzling apple cider vinaigrette over your next batch of warm, freshly cooked farro, brown rice, or quinoa.

And if none of those ideas is calling to you, I’ll soon be writing about a winter wheat berry salad that’s a perfect use for this zippy, multi-purpose dressing.

An image of a glass bottle, which is filled with a pale-yellow apple cider vinaigrette dressing. It rests on a white surface.An image of a glass bottle, which is filled with a pale-yellow apple cider vinaigrette dressing. It rests on a white surface.
An image of a glass bottle, which is filled with a pale-yellow apple cider vinaigrette dressing. It rests on a white surface.

Tangy Apple Cider Vinaigrette Dressing

Author – Gena Hamshaw

Prep Time: 10 minutes

Total Time: 10 minutes

Yields: 8 servings

  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 large or 2 small cloves garlic, finely minced or grated on a microplane
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine salt (more to taste)
  • Freshly ground black pepper to taste

  • Whisk all ingredients together in a liquid measuring cup, then pour into a jar (or other airtight container) for storage. Store the dressing in the fridge, covered, for up to 1 week.

I hope you’ll fall in love with the powerful personality of this vinaigrette. I can’t wait to hear how you use it in your kitchen.

xo

Medical journals hit with threatening letters from Justice Department : Shots

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Medical journals hit with threatening letters from Justice Department : Shots

Ed Martin, now the interim U.S. attorney for the District of Columbia, speaks at a hearing on Capitol Hill on June 13, 2023.

Michael A. McCoy/Getty Images


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Michael A. McCoy/Getty Images

The letters began arriving at medical journals around the country over the last few weeks.

“It has been brought to my attention that more and more journals and publications … are conceding that they are partisans in various scientific debates,” wrote Edward R. Martin Jr., the interim U.S. attorney for the District of Columbia, in a letter to the journal CHEST.

Martin then asks a series of questions — about misinformation, competing viewpoints and the influence of funders such as advertisers and the National Institutes of Health.

“The public has certain expectations and you have certain responsibilities,” the letter adds. Martin asks for a response by May 2.

Doctor applying a bandage a patient's arm after an immunization.

“We were surprised,” says Dr. Eric Rubin, the editor-in-chief of The New England Journal of Medicine, one of at least four journal editors to get a letter from Martin and probably the most prominent. “Other journals had gotten letters before, so it wasn’t a shock, but, still, a surprise.”

In addition to Rubin’s journal, Martin has sent letters to JAMA, which is published by the American Medical Association; Obstetrics & Gynecology, a journal of the American College of Obstetricians and Gynecologists; and CHEST, which is published by the American College of Chest Physicians. There may be others.

“We were concerned because there were questions that suggested that we may be biased in the research we report,” Rubin says. “We aren’t. We have a very rigorous review process. We use outside experts. We have internal editors who are experts in their fields as well. And we spend a lot of time choosing the right articles to publish and trying to get the message right. We think we’re an antidote for misinformation.”

Rubin says the letter mentioned that the journal has tax-exempt status.

“It does feel like there’s a threatening tone to the letter and it is trying to intimidate us,” Rubin says.

First Amendment protection may be no deterrent

The letters don’t cite any specific examples of supposed bias or say what action Martin might take.

But others say the letters raise serious concerns.

“It’s pretty unprecedented,” says J.T. Morris, a lawyer at the Foundation for Individual Rights and Expression, a free speech advocacy group. He says the First Amendment protects medical journals.

“Who knows? We’ve seen this administration take all sorts of action that doesn’t have a legal basis and it hasn’t stopped them,” Morris says. “And so there’s always a concern that the federal government and its officials like Ed Martin will step outside and abuse their authority and try to use the legal process and abuse the court system into compelling scientific journals and medical professionals and anybody else they disagree with into silence.”

Science depends on publication in journals

Medical journals play a crucial role in vetting and disseminating scientific information, including which treatments and public health measures work, which don’t and which ones might be dangerous or safe.

“It’s an indication of the degree to which this administration will go to try to interfere with scientific research and the scientific community,” says Carl Bergstrom, a professor of biology at the University of Washington. “They’ll do just about anything and tamper with science in any way that they think will be helpful.”

The letters come as the Trump administration has been trying to influence what scientists can say in a variety of ways. The administration has stifled communication by federal scientists and slashed studies about misinformation, about how to talk about vaccines and about LGBTQ+ health issues.

It has been requiring scientists to scrub language in their grants and research deemed “woke,” including gender terminology.

“This is a set of policies attacking the scientific community, whether it’s scientists in universities or in institutions like NIH, FDA, CDC or journals and their editors,” says Richard Horton, the editor of The Lancet, a leading British medical journal. The Lancet has not received one of the letters, Horton says, but published an editorial condemning the inquiries.

“This is a research ecosystem, and it is the working of that research ecosystem which has delivered these phenomenal breakthroughs over so many decades. And that is what’s being attacked,” Horton says.

Trump administration has criticized journals

Health and Human Services Secretary Robert F. Kennedy Jr. and National Institutes of Health Director Jay Bhattacharya have both criticized medical journals. Kennedy has even threatened legal action against journals. Just before taking over at the NIH, Bhattacharya helped start a new journal aimed at providing an alternative to mainstream publications.

Neither Martin nor the Department of Justice responded to NPR’s requests for comment.

But some other people also assert that the dominant medical journals are biased.

“I share concerns with the U.S. attorney that American scientific groups and journals have become far too activist and far too left wing in recent years,” says Judge Glock, who directs research at the Manhattan Institute, a conservative think tank.

But even Glock and others who share that view stop short of wanting the Justice Department to investigate medical journals.

“In general, the U.S. attorney shouldn’t be concerning himself or herself with the position of these particular journals,” Glock says. “They should not ask for information, and they should not be trying to encourage them to publish different types of editorials or change their editorial practices based on what a U.S. attorney feels is appropriate.”

But there is some support for how Martin is pressing the journals.

“They are absolutely biased, and we’ve seen that they’ve been captured by what I called a blob, which is a form of gatekeepers that are colluding with the Big Pharma and the public health agencies and academia and they all know each other,” says Roger Severino of the Heritage Foundation, another conservative think tank. “So, yes, there has been a lot of bias, and they should be finding the truth first and foremost. But instead they become just another special interest.”

How Long Does Kohlrabi Keep? Tips for Proper Storage

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How Long Does Kohlrabi Keep? Tips for Proper Storage

Whether you picked up some kohlrabi at the farmer’s market, received a bunch in your CSA box, or harvested a bumper crop from the garden, you may want to know how long the veggies will hold at room temperature or in the refrigerator.

Also known as cabbage turnip or turnip cabbage, this cool-season crop is a member of the Brassicaceae family bred for its swollen, bulb-like stem.

Kohlrabi can be eaten raw in salads, roasted, added to soups, or prepared in many other ways.

A close up horizontal image of a whole kohlrabi and one that is cut in half set on a wooden chopping board, pictured on a soft focus background.

If you need a refresher about how to grow this vegetable, check out our kohlrabi growing guide.

This guide explains how to store your harvest effectively, from preparation steps to ideal storage conditions.

Here’s what we’ll cover:

Preparation for Storage

If you’ve just harvested your kohlrabi crop, you may be wondering what’s the best way to store it.

First of all, remove the greens if you haven’t yet done so. These greens are edible and can be prepared much like beet greens.

A close up vertical image of a kohlrabi freshly harvested with greens still attached set on a wooden chopping board.A close up vertical image of a kohlrabi freshly harvested with greens still attached set on a wooden chopping board.

Our guide to harvesting and cooking kohlrabi greens has more information.

Next, these globe-shaped cruciferous vegetables need to be washed before storage.

5 Natural and Effective Methods

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5 Natural and Effective Methods

by Caitlin H,

Jul 22, 2024

Summer Detox

For several years, Detox has been a buzzword in the weight loss world.

That’s because it is an excellent way to kickstart new lifestyle choices that lead to lasting changes. A detox is also a powerful first step to helping you achieve your long-term goals. You don’t need any special products or magic ingredients to detox. Your body will naturally clear itself of toxins, and you can help the process by adopting some healthy lifestyle habits.

And if ever there’s a season for detoxing, it’s summertime. So why not start your new healthy habits today?

 

What Is a Detox?


Detoxing is the practice of eliminating harmful substances and toxins from your body. Most people think of it as following a specific diet designed to support your body in removing environmental toxins.

It’s also helpful to add hydration and your mental health into your approach to a detox. These additional elements can give you a well-rounded, wholesome approach to kickstarting healthy habits and weight loss.

 

5 Natural and Effective Summer Detox Methods

 



Diet is the most critical part of an effective detox. It’s fundamental to boosting metabolism and supporting the vital organs that remove toxins.

Avoid refined grains and bread, and swap out sugary, processed foods like cookies and candy with seasonal produce like watermelon, berries, lemons, cucumbers, celery, and avocado. You should also add antioxidant-rich foods like nuts, spices, green tea, and cocoa into your daily meal plans as often as possible.

 



Equally important to a successful summer detox is hydration. Water pushes waste out of your body while lubricating joints, helping you absorb nutrients, regulating your internal temperature, and supporting healthy digestion. The more water you drink, the more waste you’ll remove via breathing, urinating, or sweating.

Experts recommend men drink 15-16 cups of water daily and women drink 11-12 cups.

 



Cocktails, wine spritzers, and beer are very “summer.” They can also be terrible for your health if you consume them too often, damaging your liver and reducing its ability to filter toxins from your body.

If you don’t want to eliminate it from your diet completely, try limiting yourself to a few a week. It’s one of the best ways to detox.

 



Getting in tune with your thoughts by practicing mindfulness is also helpful because it encompasses a wholesome approach to your detox. The better you practice mindfulness, the better you can stay in the present moment and learn to take a deliberate, intentioned approach to losing weight.

5-10 minutes of daily meditation can improve mindfulness skills. If you’re unsure where to begin, apps like Headspace, Calm, and The Tapping Solution offer guided meditation sessions to get you started.

 



Longer life, reduced risk of disease, better energy, increasing your calorie budget — the list of reasons you should exercise is lengthy — and you’ve probably heard it all before.

Did you also know that exercising can help with your summer detox by reducing inflammation? While inflammation is vital in helping your body heal from wounds or infections, too much can be damaging.

Movement and exercise can help reduce inflammation, which supports your detoxification system and strengthens your ability to fight — and even avoid — disease.

Experts recommend that most adults do at least 150 to 300 minutes of moderate-intensity exercise weekly (or 75 to 150 minutes of vigorous-intensity exercise). Be sure to talk to your doctor before embarking on a fitness plan.

A summer detox is the perfect way to launch your weight loss journey. Consider incorporating these natural, safe methods with your Diet-to-Go meal plan and get started today!  

————————————————————————————


Author: Caitlin H

Diet-to-Go Community Manager

Caitlin is the Diet-to-Go community manager and an avid runner. She is passionate about engaging with others online and maintaining a healthy, active lifestyle. She believes moderation is key, and people will have the most weight loss success if they engage in common-sense healthy eating and fitness.

 


Spicy Chipotle Salmon Tacos and Slaw

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Spicy Chipotle Salmon Tacos and Slaw

Salmon is one of my favorite proteins to cook with, it’s fast, flavorful, and incredibly versatile. These chipotle salmon tacos came together after several rounds of testing, because plain taco seasoning just wasn’t cutting it. The smoky heat from chipotle chili powder brought everything to life, and paired with a crunchy slaw, these tacos went from just okay to absolutely craveworthy.

If you are anything like me, you are always looking for simple, high protein meals that help you feel good without adding stress to your day. These baked salmon tacos are ready in just 15 minutes and are a fun way to switch up your usual taco night. They’re quick enough for a weeknight and a great source of protein and fiber!

If you love the flavors in these healthy salmon tacos, be sure to try my BBQ salmon tacos or mango salsa salmon next. They’re just as quick, easy, and packed with flavor, perfect for busy weeknights when you still want something exciting on your plate.

Four chipotle salmon tacos in a taco holder on a marble counter, avocado on the side.
This post contains affiliate links. As an amazon associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.

How to make spicy salmon tacos

Sam’s Tips for Success

  • Use shortcuts when it makes sense. I kept the ingredient list simple by using store-bought taco seasoning and dressing. If you prefer homemade, go for it, my cilantro tahini dressing would be perfect here.
  • Cooking skin-on salmon? Bake it skin-side down on a parchment lined sheet pan. This prevents sticking and makes it easy to slide the skin off after cooking.
  • No salmon? No problem. Trout or mahi mahi would work great in this recipe too.
  • No chipotle powder? Use smoked paprika for that same smoky depth and add a pinch of crushed red pepper flakes for heat.
  • Save time on prep. Buy pre-shredded cabbage for the slaw. It’s a great way to cut down on chopping.
  • Keep your kitchen cool. Don’t want to turn on the oven? Air fry the salmon instead—it cooks fast and stays flaky with minimal cleanup.
  • Meal prep tip: The slaw holds up well in the fridge for a few days, so feel free to make it ahead of time. Just give it a quick toss before serving.
  • Reheating leftovers: Salmon is best fresh, but if you need to reheat it, the air fryer is your friend. Heat at 350ºF for 3–4 minutes until warmed through without drying it out.

Budget Friendly Add-In’s

I recognize that salmon can be on the pricier side, so if you’re feeding a crowd or looking to make the most of your ingredients, there are a few easy ways to stretch this meal:

  • Add beans: A scoop of Mexican black beans is my go-to addition. They add fiber, plant-based protein, and a creamy texture that pairs perfectly with the bold chipotle flavor.
  • Serve with rice or quinoa: Adding a grain base can help make the meal more filling, especially if you’re working with a smaller portion of salmon. I love cilantro lime quinoa as a side for these tacos.
  • Make salmon taco bowls: Use a mix of greens, grains, beans, and a little salmon in each bowl. You’ll still get all the flavor and satisfaction without needing a large portion of fish per serving.

★ Did you make this recipe? Please give it a star rating below!

  • Preheat the oven to 425F.

  • Place salmon on parchment paper lined baking sheet. Coat salmon evenly with taco seasoning, salt and chipotle powder. Bake in oven for 12 minutes.

    1.25 pounds salmon, 2 teaspoons taco seasoning, ½ teaspoon salt, ½ teaspoon chipotle powder

  • While salmon is baking, cut cabbage into thin strips, add to a large bowl. Chop cilantro and add it to the bowl with cabbage along with dressing and salt. Stir well.

    ½ head cabbage, ¼ cup cilantro, ¼ cup apple cider vinegar dressing, ½ teaspoon salt

  • When salmon is done, flake it with a fork.

  • Assemble the tacos by adding avocado, slaw and salmon and enjoy.

    8-12 tortilla shells, 1 large avocado

Tips:

  • Use your favorite taco seasoning (or make your own homemade taco seasoning) for this recipe. 
  • I used bottled apple cider vinegar dressing to keep the ingredients simple. But you can make your own dressing for the slaw by combining:
    • 2 tablespoons olive oil
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin
  • Warm up the tortillas so they don’t fall apart when making tacos. Heat them up on a dry skillet, in the microwave (with a damp paper towel over top) or throw them in the oven for 1-2 minutes. 
  • Use store-bought shredded cabbage (you will need 1 bag) instead of shredding a cabbage to save time. 
  • Store leftovers separately in the fridge in airtight containers for up to 3 days. Reheat the salmon in a 350F air fryer for 3-4 minutes then assemble tacos or serve leftovers over rice, beans, quinoa or in salads. 

*Note: Recipe nutrition was calculated using 8 almond flour tortillas. 

Nutrition Information

Nutrition Facts

Amount per Serving

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

Let others know by rating and leaving a comment below!

Common questions

Can I use frozen salmon?

Yes. Typically I recommend defrosting it first but you can cook it directly from frozen too.

  • If you choose to defrost it, the easiest way is to defrost in the fridge overnight or on the counter in cold water (swap out the water every 20 minutes or so) – this takes about 45 minutes.
    • Important: If your salmon is in vacuum-sealed packaging, don’t defrost it in that packaging. It’s best to transfer it to a zip-top bag or poke a hole in the seal to allow air in. This helps prevent the risk of harmful bacteria like Clostridium botulinum, which can grow in low-oxygen environments.
  • If you’re cooking salmon directly from frozen, plan to bake it for 15 to 20 minutes, depending on thickness.

Don’t love slaw in tacos?

No problem. These tacos are super versatile. Try chopped lettuce and tomato for a simpler topping, or load them up with favorites like pickled onions, sliced radish, or jalapeños and a squeeze of lime juice. Make them your own!

What kind of tortillas work best?

I like soft almond flour tortillas. If you have the time, I recommend you give them a quick warm-up in a dry skillet or microwave with a damp paper towel so they’re more pliable and less likely to tear. The same goes for soft corn tortillas.

Trump Budget Cuts Funding for CDC

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Trump Budget Cuts Funding for CDC

Robert F. Kennedy Jr., the nation’s health secretary, has said that tackling a chronic disease “epidemic” would be a cornerstone of his Make America Healthy Again agenda, often invoking alarming statistics as an urgent reason for reforming public health in this country.

On Friday, President Trump released a proposed budget that called for cutting the funding of the Centers for Disease Control and Prevention by almost half. Its chronic disease center was slated for elimination entirely, a proposal that came as a shock to many state and city health officials.

“Most Americans have some sort of ailment that could be considered chronic,” said Dr. Matifadza Hlatshwayo Davis, health director for the city of St. Louis.

Of the proposed cuts, she said, “How do you reconcile that with trying to make America healthy again?”

The federal health department last month cut 2,400 jobs from the C.D.C., whose National Center for Chronic Disease Prevention and Health Promotion runs on the largest budget within the agency.

Programs on lead poisoning, smoking cessation and reproductive health were jettisoned in a reorganization last month.

Overall, the proposed budget would cut the C.D.C.’s funding to about $4 billion, compared with $9.2 billion in 2024.

The budget blueprint makes no mention of the Prevention and Public Health Fund, a $1.2 billion program. If that figure is taken into account, the cut may be even larger than Mr. Trump’s proposal indicates.

The agency would also lose a center focused on preventing injuries, including those caused by firearms, as well as programs for H.I.V. surveillance and prevention, and grants to help states prepare for public health emergencies.

According to the proposed budget, the cuts are needed to eliminate “duplicative, D.E.I., or simply unnecessary programs.” Congress draws up the federal budget, but given the Republican majority and its fealty to Mr. Trump, it is unclear how much his proposal will change.

C.D.C. officials had been told that the functions of the chronic disease center would be moved to a new organization within the health department called the Administration for a Healthy America.

And the proposal released on Friday appears to allocate $500 million to the health secretary in part “to tackle nutrition, physical activity, healthy lifestyles, overreliance on medication and treatments.”

But at the C.D.C., the chronic disease center’s budget was nearly three times as large. And even if part of the chronic disease center is resuscitated in the A.H.A., it’s unlikely that the new iteration would involve C.D.C. scientists relocated from Atlanta.

“The actual subject-matter experts, who administer the programs, might not be there at C.D.C. anymore,” said Dr. Scott Harris, state health officer at the Alabama Department of Public Health. “We certainly don’t have the same level of expertise in my state.”

The department of Health and Human Services did not respond to a request for comment.

The C.D.C.’s chronic disease center ran programs aimed at preventing cancer, heart disease, diabetes, epilepsy and Alzheimer’s disease. But the center has also seeded initiatives farther afield, ranging from creating rural and urban hiking trails to ensuring that healthy options like salads are offered in airports. It also promoted wellness programs in marginalized communities.

Dr. Davis, the health director in St. Louis, said her department was already reeling from cuts to programs to curb smoking and reduce lead poisoning and health disparities, as well as the rescinding of more than $11 billion that the C.D.C. had been providing to state health departments.

“I would take back Covid-19 in a heartbeat over what’s happening right now,” Dr. Davis said.

In the proposed budget, the administration suggested that the eliminated programs would be better managed by states. But state health departments already manage most chronic disease programs, and three-quarters of the C.D.C. center’s funding goes to support them.

Loss of those funds “would be devastating for us,” said Dr. Harris, the health officer in Alabama.

The state has one of the highest rates of chronic diseases in the country, and about 84 percent of the public health department’s budget comes from the C.D.C., Dr. Harris said. About $6 million goes to chronic disease programs, including blood pressure screening, nutrition education for diabetes and promotion of physical activity.

If those funds were cut, “I am at a loss right now to tell you where that would come from,” he added. “It just seems that no one really knows what to expect, and we’re not really being asked for any input on that.”

Minnesota’s vaunted health department has already laid off 140 employees, and hundreds more may be affected if more C.D.C. funding is lost. Cuts to chronic disease prevention will affect nursing homes, vaccine clinics and public health initiatives for Native Americans in the state.

“The actions of the federal government have left us out on a flimsy limb with no safety net below us,” said Dr. Brooke Cunningham, the state’s health commissioner.

Until recently, “there seemed to be a shared understanding at the local, state and federal level that health was important to invest in,” Dr. Cunningham said.

The C.D.C.’s chronic disease center’s work touches American lives in many unexpected ways.

In Prairie Village, Kan., Stephanie Barr learned about the center 15 years ago when, working as a waitress with no health insurance, she discovered a lump in her breast the size of a lemon.

Through the C.D.C.’s National Breast and Cervical Cancer Early Detection Program, she was able to get a mammogram and an ultrasound, and staff members helped her enroll in Medicaid for treatment after a biopsy determined the lump was malignant, Ms. Barr said.

“It was caught in the nick of time,” said Ms. Barr, now 45 and free of cancer.

Since that program began in 1991, it has provided more than 16.3 million screening exams to more than 6.3 million people with no other affordable access, said Lisa Lacasse, president of the American Cancer Society Cancer Action Network.

The organization is one of 530 health associations that have signed a petition asking lawmakers to reject the proposed H.H.S. budget, which cuts discretionary spending by about one-third. The signatories said the cuts would “effectively devastate” the nation’s research and public health infrastructure.

The budget also proposes dismantling disease registries and surveillance systems.

“If you don’t collect the information or keep these surveillance systems going, you don’t know what’s happening, you don’t know what the trends are,” said Dr. Philip Huang, director of Dallas County Health and Human Services in Texas.

“You’re losing all of that history,” he said.

In a previous position as director of chronic diseases for Texas, Dr. Huang said he worked closely with C.D.C. experts who successfully reduced tobacco use among Americans.

“Eliminating the Office on Smoking and Health is just craziness if you’re still wanting to address chronic diseases,” he said.

Smoking is still the leading cause of preventable death in the United States, causing more than 480,000 deaths each year, according to the C.D.C.

More than one in 10 American adults still smoke cigarettes regularly, but rates vary drastically by region, and C.D.C. surveillance helps target cessation programs to areas where they are needed most.

“Smoking rates have come down, but if the federal government takes its foot off the gas, the tobacco companies are ready to pop back up again,” said Erika Sward, assistant vice president for advocacy at the American Lung Association.

She warned that tobacco companies are constantly developing new products like nicotine pouches, whose use by teenagers doubled last year. “It will take a lot more money to put the genie back in the bottle,” she said.

The C.D.C.’s chronic disease center works with communities and academic centers to promote effective programs, from creating quitting hotlines to reach young Iowans in rural areas to training members of Black churches in Columbia, S.C., to lead exercise and nutrition classes for their congregations.

In rural Missouri, dozens of walking trails have been developed in the “boot heel” in the southeastern part of the state, an area with high rates of obesity and diabetes, said Ross Brownson, a public health researcher at Washington University in St. Louis who directs the Prevention Research Center in collaboration with the C.D.C.

“There’s strong evidence now that if you change the walkability of a community, people will get more physical activity,” Dr. Brownson said. “There aren’t going to be health clubs in rural communities, but there is nature and the ability to have walking trails, and land is relatively cheap.”

With C.D.C. support, in Rochester, N.Y., people who are deaf and hard-of-hearing are being trained to lead exercise and wellness programs for other hearing-impaired people who can’t easily participate in other gym classes.

In San Diego, researchers are testing ways to protect farm workers from exposure to ultraviolet rays and heat-related illnesses.

“Once they are up and started, they are community-driven and don’t depend on the government,” said Allison Bay, who recently lost her job managing such projects at the C.D.C.

The C.D.C.’s reorganization also eliminated lead poisoning programs. Lead poisoning is also “one of our greatest public health threats in the city of Cleveland,” said Dr. David Margolius, director of public health for the city.

The C.D.C. does not directly fund Cleveland’s lead programs — the funding comes from the state. “But just having the federal expertise to call on to help lead us toward a lead-free future, I mean, yeah, that has a big impact on us,” he said.

GPOD on the Road: Daffodils in Connecticut

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GPOD on the Road: Daffodils in Connecticut

Happy Friday, GPODers!

As I teased in the Earth Day post last Tuesday, I’m sharing my photos from a recent trip to the annual daffodil display at Laurel Ridge, in Litchfield, Connecticut. This private garden is a hidden spring gem and gift to the area, made open to the public for a few months every year and free for all that respect the rules of “no dogs, no picnics, and no picking flowers.”

These were the only requests of Virginia and Remy Morosani, the founders of Laurel Ridge Farms and the stewards who planted the original 10,000 daffodil bulbs that began this display in 1941. Over the years, more bulbs were added and downtime during the farming season was used to divide and further spread these cheerful bulbs. Though it was an expensive and laborious creation, the eclectic couple did not see this as a moneymaking opportunity but simply as something beautiful that needed to be shared with as many people as possible. To learn more about the founders of the Laurel Ridge daffodils, check out this amazing post on Instagram.

Found on a quiet road in the winding hills of Litchfield, this space has a naturalistic feel unlike that of any other public garden I’ve visited or seen photos of. Rather than perfectly organized rows of daffodils planted in a pattern or in evenly spaced clumps, the flowers pop up and spread in naturalized masses, with some areas denser and others more scattered. While different varieties can be found on the property, most of the daffodils planted were classic trumpet daffodils (Narcissus pseudonarcissus, Zones 5–8).

bright yellow daffodilsOf course, that didn’t stop me from scouring the fields for every new or different variety and cultivar that I could find. One that wasn’t hard to miss was the ‘Dutch Master’ (N. ‘Dutch Master’, Zones 2–9), also a trumpet variety but in an iconic bright yellow.

mass plantings of daffodilsWhile naturalistic in design, the human touch is still evident in low rock walls that are a staple of New England and are utilized to corral the masses of daffodils into different sections. In front of this wall, a lovely massing of large cupped ‘Ice Follies’ (N. ‘Ice Follies’, Zones 3–8) were erupting in blooms.

white daffodil with bright orange and yellow trumpetAnother cultivar that caught my eye was this lone flower with incredible gradients on both the corona (or trumpet) and surrounding petals. Though it is a very new cultivar, it looks most like a ‘Lincoln Eliot’ (N. ‘Lincoln Eliot’, Zones 3–7). If anyone recognizes this beauty as a cultivar they grow in their garden, please let me know!

field of daffodils that haven't bloomedThroughout the fields are various informal paths forged in the grass; you might be able to spot the diagonal path cutting up the hill on the right side of this photo. This added to the feeling of frolicking through naturalized fields rather than being guided through a garden with intention. You can also see that the fields weren’t quite at their peak. Despite the already impressive number of flowers, large sections had yet to come into bloom.

bright yellow daffodil with bright orange trumpetThese daffodils were just unfurling, but their bright petals were hard to miss. Though not yet showing their full size, I’m pretty confident these are large cupped ‘Pride of Lions’ (N. ‘Pride of Lions’, Zones 3–8).

hill covered in daffodilsOne of the many highlights of Laurel Ridge is the steep hill that looks out onto the small lake on the property. Because the hill gets full sun, more of the daffodils in this area had bloomed. Here, many people found a spot to sit and enjoy the scenery for a while.

stone plaque inscribed with a poemAt the top the largest hill is this memorial plaque, inscribed with two stanzas from the William Wordsworth poem “I Wandered Lonely as a Cloud,” which inspired Virginia Morosani to plant these fields. It reads:

I wandered lonely as a cloud
That floats on high o’er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze. . .

. . . For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.

pond surrounded by daffodilsAt the bottom of the hill, there is a great view of the little island that sits in the middle of the lake—of course, also adorned with plenty of daffodils.

white daffodils with small orange trumpetsMost of the cultivars in bloom were trumpet and large cupped varieties, but this was the one small cupped flower that I spotted. While I originally thought this Barrett Browning (N. ‘Barrett Browning’, Zones 3–8) must have been a relatively new addition, I discovered this cultivar was first introduced in the 1940s and quickly started winning awards. So it could have been some of the earliest bulbs planted by the Morosanis!

shrub with yellow flowers of yellow daffodilsLastly, it’s not spring in Connecticut without some forsythia. While I personally get tired of their splay of yellow blooms that messily invade roadsides in my area each spring, I thought it was actually delightful in this setting. It’s almost hard to distinguish where the daffodils end and the forsythia begin!

As I was conducting my research and gathering assets for this post, I realized that one of my predecessors, Michelle Gervais, featured Laurel Ridge on Garden Photo of the Day back in 2014! If you’re wondering what this exact destination looked like over 10 years ago, check that post out here: Fields of daffodils in Connecticut.

Do you have a local spring display that your community comes out en masse to enjoy? A street lined with the sweetest-smelling cherry blossoms? A park that gets covered in spring bulbs of all sizes and colors? Let us know in the comments, or consider sharing your local spring display with Garden Photo of the Day! Follow the directions below to submit photos via email, or send me a DM on Instagram: @agirlherdogandtheroad.

 

We want to see YOUR garden!

Have photos to share? We’d love to see your garden, a particular collection of plants you love, or a wonderful garden you had the chance to visit!

To submit, send 5–10 photos to [email protected] along with some information about the plants in the pictures and where you took the photos. We’d love to hear where you are located, how long you’ve been gardening, successes you are proud of, failures you learned from, hopes for the future, favorite plants, or funny stories from your garden.

Have a mobile phone? Tag your photos on Facebook, Instagram or Twitter with #FineGardening!

Do you receive the GPOD by email yet? Sign up here.

Fine Gardening Recommended Products

Organo Republic 16 Perennial Wildflower Seeds Mix for Indoor & Outdoors

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Premium 16 Perennial Wildflower Seeds Mix – Special Garden Flower Seeds Blend designed for planting indoor & outdoors across North America. With over 16 varieties and 100,000 wildflower seeds, this mix is the best solution to attract pollinators – bees, butterflies & birds are essential for garden plants health. Our Special Perennial Wildflower Seeds Mix Includes White Yarrow, Columbine, New England Aster, Siberian Wallflower, Shasta Daisy, Lance-Leaf Coreopsis, Sweet William, Purple Coneflower, Blanketflower, Gayfeather, Blue Flax, Lupine, Dwarf Evening, Primrose, Mexican Hat, Prairie Coneflower, Black Eyed Susan. Easy & Fun Growing Experience with our online guides – Don’t plant disappointment – Add more colors to your wildflower garden! We send only super hearty heirloom flower seeds with the highest germination rate and fast sprout. Our detailed growing guide helps you grow seeds the garden of your dream like a PRO. Colorful Wildflower Garden from Seeds – Grow wildflowers everywhere – Indoor in window garden or Outdoors Flower garden Garden make a beautiful design for your garden borders, pathways, field or meadow and attract pollinators. Made in the USA by Small Family-Owned Business – Quality You Can Trust – Our wildflower bulk seeds variety pack are tested at the highest germination rates before being sealed to last for up to 3 years before you need to plant. Each packet of our flower seeds variety pack is resealable to make it easy to store and has its own label with a QR code for the growing instructions.

Corona® Multi-Purpose Metal Mini Garden Shovel

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Longer Service Life: The blade of this round small shovel is made of carbon steel, which can effectively improve the hardness by high temperature quenching, and the surface has anti-rust coating to avoid rusting. In the process of use when encountering hard objects will not bend and deformation.
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Razor-Back Potato/Refuse Hook

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We’re Hiring a Dietitian! | Kara Lydon

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We’re Hiring a Dietitian! | Kara Lydon

I’m so excited to write this post today because I’ve got exciting news to share: Kara Lydon Nutrition is hiring a registered dietitian to join its team! If you’re passionate about helping people heal their relationships with food and their bodies, this job is for you! We practice evidence-based nutrition counseling under the paradigms of intuitive eating and Health at Every Size. We see clients who have eating disorders, disordered eating, digestive disorders, and general health and wellness concerns. We also run the food and healthful lifestyle blog, The Foodie Dietitian.

You don’t need to have a ton of experience in these areas but you must have a keen passion and interest and eagerness to learn, grow and evolve. And if you do have experience in these areas, even better! More important than the knowledge base or experience, is your general skillset and attitude. We’re looking for someone who is empathetic, compassionate, and mindful. Someone who is highly motivated and hard-working. Someone who is flexible and adaptable and has attention to detail. And someone with strong verbal and written communication skills. If this is sounding like you, I hope you will apply!

To give you more insight into our private practice, approach and values, please visit our nutrition counseling page and about page. I’m beyond thrilled to grow our practice and to be able to offer nutrition counseling to more people who need support. If you’re not interested in this position but know someone who may be, I would be so grateful if you would pass this along.

And for the full job description and application instructions, see below!

Position Title: Registered Dietitian

Location: Massachusetts

Company: Kara Lydon Nutrition

Status: Part-Time to Full-Time

Job Overview:
Kara Lydon Nutrition is looking to hire a registered dietitian to join its team! You will be providing virtual outpatient nutrition counseling to clients with eating disorders, disordered eating, digestive disorders, and general health and wellness concerns. You will collaborate with clients’ treatment teams to coordinate care, and engage in continuing education and supervision to hone your skills and knowledge. In addition to 1:1 counseling, there are also opportunities to run support groups, assist in group creation, and provide marketing support. This is a part-time position to start that would ideally evolve into full-time.

About the Company:
Kara Lydon Nutrition is a weight-inclusive virtual nutrition private practice specializing in intuitive eating and the treatment of eating disorders and disordered eating. Our clinicians are trauma-informed and social justice-minded. We offer regular clinical supervision, scheduling and billing support, professional memberships, and opportunities for continuing education.

Job Responsibilities:
1. Utilize medical nutrition therapy and evidence-based care to provide effective and ethical nutrition counseling to clients.
2. Coordinate care with other members of treatment teams in professional manner.
3. Engage in regular supervision and continuing education to hone skills and knowledge base.
4. Coordinate with other members of Kara Lydon Nutrition team for administrative logistics.
5. Provide accurate documentation for client visits.
6. Run support groups, assist in group creation, and provide marketing support, if applicable.

Required Work Experience:
Preference given to those who have experience working within the eating disorder field. Preference given to applicants with experience and/or interest in working with adolescents and/or ARFID.

Required Skills:
• Knowledgeable of the principles of Intuitive Eating and their applications
• Familiarity of and alignment with principles of Health At Every Size®
• Experience utilizing motivational interviewing and other counseling techniques (CBT, ACT, IFS, etc.)
• Ability to analyze research studies and communicate findings
• Strong verbal and written communication skills
• Detail-oriented, hard-working, and highly motivated
• Ability to work independently and as part of a team
• Critical thinking and problem solving
• Ability to engage in own self-care practices
• Eagerness to learn and grow
• Empathetic, compassionate, and mindful
• Self-aware
• Adaptable and flexible

Education:
• Registered Dietitian and licensed in state of Massachusetts
• Bachelor of Science or Master of Science in Nutrition

Compensation: Competitive rate based on qualifications and experience

Starting Date: December 2024

To Apply:
1. Submit a cover letter stating why you’d be a good fit for this position as well as a resume/CV (including social media accounts, if applicable).
2. Email applications to kara@karalydon.com by November 19.

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