Hi & welcome! ❤
heilsu|lind is a project of mine and a modern take on the science of food, nutrition and healthy living. The purpose is to make those three things accessible and inspirational to anyone and everyone of those of you who are interested.
My aim is to post on regular basis, everything from recipes to inspirational interviews, with interesting people, about their health routines and rituals. But most of all, I want to take you on a journey with me and hopefully inspire you to live whole and eat well. My goal is thus, to keep you feeling your best – whether you come here for healthy recipes, the latest news on nutrition- and food science, health-motivation, meal planning or if you want to ask for nutritional calculations for your next recipe book.
Why writing about nutrition?
I want to write and talk in length about nutrition, because in my opinion, knowing more about nutrition and understanding it is the drive you need to make yourself eat healthy, and thus to feel good. Scientific research is still uncovering how we are affected by stress, inflammation, our lifestyles as well as by our microbiome and genetics. What we do know is that our food choice plays a role in all of this, and our decisions impact how we feel in our bodies and how we feel about ourselves, and ultimately how we show up for ourselves and others in life. Feeling like your best self allows you to show up fully, loving your life and being happy.
Why do I want to post recipes online, when there are so many of them on the internet already?
Ahh, yes… Well, just mainly because it is a big passion of mine. I also love good food, and I believe that food should nourish you, your mind, and your cells. Healthy recipes are a great setting to share this noble message that nutrition is, and I want to be a part of that wave of sharing information about health and nutrition.
I want to share mainly healthy and easy recipes for the whole family, including both fish & meat, but there will be a lot of plant-based recipes too in addition to raw, dairy-free, gluten-free and sugar-free recipes, with a dash of more tempting recipes like your favorite cheat food, birthday cakes and holiday treats. I will try to make the recipes friendly for all with mentioning how you can make it your own with little twists for those of you that are e.g. allergic, vegan or vegetarian or those of you who are cutting down on added sugar or following a specific diet.
Why did I become a nutritionist and why do I want to preach what I practice?
I guess you can say that through some of my struggles I found my passion to help others. In my past I was so out of sync with my body, dealing with high stress, anxiety, depression, digestive issues, stomach aches, bloating as well as having rosacea and being unhappy with my body and my weight.
I was brought up around healthy food and, in our household, we talked a lot about healthy food. My mom is a vegetarian, so she cooked a lot of vegetarian dishes for us. Fast forward few years when, at 16, I started working at a café and started to get to know the incarnated foodie within me. And around 4 years later, at age 20, when I had to choose what I wanted to study at the university, the only thing that made sense for me to study was nutrition and food science. And throughout the course of my studies and during my job experiences I have read about everything related to food and nutrition and tried out as many recipes as I possibly could. All these things have shaped me into the nutritionist, food scientist and food enthusiast that I am today.
The journey continues and on it I have learned a lot about dieting, nutrition, self-healing and balance. And since this is an ongoing thing, I decided that I wanted to share the rest of it with you. Everything from food that makes me feel my best and that I think is delicious to sharing tools for stress management and to seeing the positive side in life.
Bachelor of Science (B.Sc.) in Food Science from the University of Iceland | Master of Science (M.Sc.) in Human Nutrition from the University of Copenhagen | Master’s Thesis: The role of the Microbiota and Diet in Chemotherapy-induced Mucositis. It showed a deeper knowledge of the role of microbiota and diet in piglets with chemotherepy-induced mucositis. Furthermore, it demonstrated the levels of bacteria present in piglets with gastrointestinal (GI) mucositis compared to healthy piglets, fed either colostrum or milk formula, where colostrum seemed to help keeping healthier microbiota in the piglets with GI mucositis | Registered Dietitian Nutritionist (RDN), Licensed Dietitian Nutiritionist (LDN) and Certified Food Scientist (CFS).
My life today
On daily basis, I try my best to stay on track with eating healthy. I do not count calories but I am careful and mindful about eating mainly healthy food and to stop eating when I fell like I have had enough. Additionally, I do a lot of strength training, yoga, running as well as meditate. Me and my awesome fiancé try to juggle it all together; eating healthy, taking care of, playing with and loving our son as much as possible, working, going to the gym four times a week as well as cooking delicious and healthy food as often as possible. And occasionally we get so lucky to find some hidden time for our creative hobbies. It’s definitely challenging but mainly just fun. And I also, like everyone else, get off track because of something called #life. But fortunately, I always know exactly how to get back up – and if you keep on reading, you will too – if you don’t know already! 🙂 I am super lucky to have awesome people like you in this world to have fun, talk about nutrition and food and eat delicious food with. Because to me, that IS life.
And last but not least, if you want to work with me you can find more details here and please do not hesitate to contact me if you have some questions or if you just want to say HI.
With all my love,
Birgitta Lind Vilhjálmsdóttir