Melanie’s Story of Sustenance

Name: Melanie Christner

Age: 36

Location: Green Mountains, Vermont (Ripton to be exact)

Job/Life Passion: I’m an NTP, CGP, and RWP which stand for (respectively) Nutritional Therapy Practitioner, Certified GAPSTM Practitioner, & Restorative Wellness Practitioner… which boils down to specializing in digestive therapy and functional nutrition 🙂

My passion is helping families through food and digestive therapy. I love my work!

How did you learn about the connection between nutrition and health?

Like beads on a string…After growing and birthing 4 children (that takes a lot out of a body!) I was thoroughly depleted and my health struggles began in earnest. My introduction to the connection between health and food was a combination of Omnivore’s Dilemma, the Maker’s Diet, the Weston Price Foundation. Dr. Natasha Campbell-McBride was THE ONE who turned on all the lights for me 🙂

Have you addressed health issues through nutrition? When did you change your diet, and what results have you seen?

My family and I ALL addressed health issues through diet. Root canal pain, headaches, migraines, eczema, Candida overgrowth, joint pain and aches, poor growth and muscle tone, rashes, adrenal fatigue, painful menstruation, irregular cycles, adult acne, picky eating, frequent sicknesses, etc.

What resources (classes, books, etc.) or people were instrumental in supporting your healthy lifestyle?

The book Omnivore’s Dilemma, Weston A. Price Foundation, Dr. Natasha Campbell- McBride & her book Gut and Psychology Syndrome, the documentary Food Inc., Sean Croxton, the Nutritional Therapy Association, and too many other books and teachers to name.

What staple foods do you prepare frequently?

This is quite seasonal since we are part of a Full Diet CSA (Essex Farms in Essex, NY) and most of our food comes from the farm. Right now we are eating a lot of root vegetables, sausages, roasts, stews, soups and sauerkraut. A staple favorite in our house is my White Bean Chili.

 

What is your favorite part of your kitchen?

I love our cherry cabinets and deep drawers for dishes and pots (I prefer drawers to cupboards). I also love the old wide plank pine floors and granite countertops, and almost enough space!

What would you change about your kitchen?

Since our home was originally built in 1882 and was first a school house, the lighting isn’t great (i.e. no ceiling lights).
I would also love a six burner Viking oven, and to open up the kitchen to the living room and have a peninsula with bar stools. That would allow for the wood stove to radiate its heat into the kitchen and there would be a lot more light.

What kitchen tools can’t you live without?

My cast iron pans and stock pots, KitchenAid mixer, Vitamin blender, & Omega juicer.

Are you a recipe-follower or improvisationalist?

Both. If I’m trying a new recipe I will usually follow it, but then improvise later. I also create my own recipes based on what I have and what I think will work. Most good food starts with a cast iron pan and butter!

What are your favorite cookbooks?

The Grain Free Family Table, The Heal Your Gut Cookbook, The Flavor Bible, Primal Cuisine, Ladled: Nourishing Soups for All Seasons, My Paleo Patisserie

Take Melanie’s GAPS Class!

Note from Lauren: I want to mention that Melanie is the founder of The GAPS Class, a hybrid live support and online class for managing the GAPS diet. She has a new course starting February 8th,  and also two upcoming webinars on GAPS preparation on February 3rd and 4th. Learn more about the GAPS Class here.

Want to share your Story of Sustenance?

I began blogging because I had a powerful enthusiasm to share my story of healing through food. If you have had that same experience, I want Empowered Sustenance to be a platform for you to share, as well. Tell us, how has food changed your (or your family’s) life? Readers and bloggers alike are invited to participate.

Email me at share@empoweredsustenance.com and I’ll send you the submission form. Take a look at my Real Food Kitchen Tour for examples of the kitchen tour portion of the submission.