Hey, there! My name is Kym Wallace and I am a nutritionist and wine lover. In 2015, I received a Bachelor's of Science in Nutrition with an emphasis in Wellness from Texas Woman's University. I am currently a full time stay-at-home mom with a toddler running around, and baby #2 on the way! Needless to say, my days are mostly filled with doing things for others.
I created "The Winey Nutritionist" primarily because I realized I need to get back to doing something that fills me with purpose. So, I thought, what do I love? The answer - health and wellness and WINE! Now most people might think that these two things don't generally go together, but it IS possible to enjoy both. So, I'm here to help others achieve a healthy lifestyle while also enjoying some of life's indulgences!
As a competitive gymnast growing up, I learned how to journal my food daily. I also learned what foods were more nutrient dense and which ones were not so great. Once I quit gymnastics at the age of 16, my body underwent several changes and I thought I was invincible from weight gain. I went through a rather miserable period of time trying to find myself again, but I made it out alive!
Now, I want to share with others some of the things that I have learned along the way. Feel free to head on over to my Facebook for more info about what I do. Shoot me a direct message to talk to me sooner than later!
Happy WINEing! 😉
9320 Big Foot Drive
+1 (214) 701-0603
It's a tale as old as time. Simply burn as many calories as you use up in a day, and you maintain your weight. Except, it isn't always that "simple" for a lot of us. This is where things like porti...
1. Add the oil, celery, and onion to a soup pot over medium-high heat, and sauté for 4-5 minutes (ok if the onion starts to brown a little).
2. Stir in the garlic and Italian seasoning and cook for 30 seconds.
3. Add in the ground turkey and cook until it's mostly turned white, breaking it up with your spoon as it cooks (about 4-5 minutes). I prep the other ingredients while I go along, but feel free to prep everything before you begin if that's easier.
4. Add in 4 cups of broth (to start). You will want to add anywhere from 1-2 more cups of broth as you continue to cook and stir.
5. Add in lentils, rice, tomatoes, and the steamed veggies. Increase the heat to high and bring it to a boil. Cover the pot with the lid slightly ajar and reduce the heat & simmer for 30 minutes. I stir it a couple of times just to ensure the rice and lentils aren't sticking to the bottom.
6. Add in the lemon juice (add more if you like it really lemony). Cook it for about 5 more minutes and season with salt & pepper as needed. This soup soaks up the broth pretty fast, so feel free to add more chicken broth/water as needed (especially when reheating leftovers)
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