Abby Wadsworth MS, RD, CD

Abby Wadsworth, MS, RD, CD
Co-Owner since 2011

Brief bio:
Having spent most of my childhood and adult life in Vermont, I consider myself a true Vermonter at heart. I grew up in Shelburne and attended the local elementary and high school there, before venturing off to the University of Vermont to pursue a career in nutrition and dietetics. Throughout school I was very active with sports, particularly soccer having played Nordic for over 10 years, resulting in lots of travel, bruises, and sprains along the way. Although my soccer lifestyle has died down over the years, I am still on the go through a new passion for running and rock climbing.

I am a co-owner of Whole Health Nutrition.

Health related life story:
I happen to be one of the “lucky” kids whose mother refused to buy anything premade, although back then I would have traded my homemade cookies in two seconds flat for some Oreos. Having grown up in this environment, I fell in love with cooking and the extraordinary things you can do with a few base ingredients. Cooking is how I came to appreciate nutrition and health. It all started off with learning the not-so healthy basics and working in professional kitchens as the grunt laborer slinging pounds of butter and sugar for the masses. This environment is where I began to understand what people look for in balance of taste, texture, heartiness, and that overall people just love their food. I’ve always disliked low-fat, flavor-free, “healthy prepared” items, and can sympathize with those that are interested and encouraged to improve their health but find the landscape unappealing and potentially harmful. Whole foods prepared well can change a person. I love sharing new recipes, food health facts, and latest research with my clients.

Where you are most likely to be seen on a Saturday morning:
This changes quite a bit from season to season, but normally it is something to this extent… First you will only see me if you are very observant. This is because I am hightailing it with my puppy, Agnes, over to Barrio Bakery to grab a cup of coffee and morning pastry. Once I have successfully decided on what is to be my post run indulgence, we race back home. Coffee is quickly consumed, along with some quinoa, dried fruit, maple syrup, toasted coconut and almond milk. This is the hurry up and wait game. I am in the sensitive stomach running group so it comes down to eat quickly and wait. Once I’m feeling ready, Agnes and I head out for a leisurely morning long run, after which my carefully selected pastry quickly disappears.

If you were on a desert island – what is the one food you couldn’t live without? 
This is a big tossup but I think I have to side with Avocado. It’s just perfect. Good creamy fat, very filling, not sweet, add a pinch of salt water and voila! Plus, I can use it in my hair and skin so I’m nourished from the inside out.

Favorite recipe and why:


Well as much as I would LOVE to have this be a chocolate chip cookie recipe (Thomas Keller’s is the BEST by the way), I am going to have to go to my current obsession Coconut Curry Soup with Chicken. Don’t be deterred by the ingredient list, it is worth it.

Serves 7 – so you may need to decrease the quantities slightly. Honestly, I eat this all throughout the week.

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles) – or rice
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 pound)
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper
7 lime wedges

1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

2. Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chilies. Serve with lime wedges.