About Gina Rancourt, MS, RD

Brief Bio:
I grew up in Massachusetts then took a roundabout way to settle in Vermont. I graduated from the coordinated program in dietetics at the University of Connecticut with my undergraduate degree, then graduated from Boston University with my masters degree in nutrition. I moved to Grand Cayman for a taste of the island life then relocated to Denver, Colorado for the complete opposite – snowboarding in the Rocky Mountains. I now live in Stowe, Vermont with my husband.

Health related life story:
I have always loved food and cooking but never thought about a career in nutrition. I started out studying biomedical engineering at UCONN but realized when I got to my electrical circuits class that it wasn’t for me. After investigating what dietitians do I knew I found the perfect fit. I have been able to turn my passion for all things food into helping others navigate the complex, ever changing world of nutrition.

Where you are most likely to be seen on a Saturday morning:
When not traveling to see family and friends for a weekend visit, you can find me snowboarding or hiking. If I am not up and out early I enjoy cooking a delicious breakfast, usually a scramble with eggs and veggies, homemade biscuits with jam, and fruit. But first…coffee!

If you were on a desert island – what is the one food you couldn’t live without? 
Hands down peanut butter! I can eat it straight out the jar, plus it is a great source of protein and healthy fat. 

Favorite recipe and why:
When I lived in Grand Cayman one of my go-to restaurants was Craft Food & Beverage Company. I always ordered the quinoa and kale salad with grilled chicken on top. Here is my version of the salad – not as good as the real deal but satisfies none the less!

Quinoa & Kale Salad
Serves 2
2 cups chopped kale
1 cup cooked quinoa
¼ cup reduced sugar dried cranberries
Lemon herb vinaigrette (recipe from Real Simple)
Ingredients –
2 teaspoon Dijon mustard
4 tablespoons lemon juice
2 teaspoon red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, chives, or tarragon
1/4 teaspoon salt
Directions –
In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake vigorously. Season to taste with freshly ground pepper.

Toss all ingredients in large bowl with dressing. Enjoy!