Gretchen Witowich

I am a master’s degree prepared registered dietitian through one of the top programs in the country at Rush University Medical Center in Chicago. My “side job” as a mom to 2 boys, bonus mom to 2 more, and surrogate carrier to 5 more has also logged thousands of additional hours planning, prepping and cooking. My own experience as a mom and surrogate, as well as an early career in a level 3 neonatal intensive care unit, has uniquely prepared me with a wealth of fertility, lactation, and human milk knowledge.

Following the NICU, my career path has meandered everywhere from diabetes education to organic farms to corporate wellness. A theme emerged in all settings, which was that no amount of handouts or education materials were a substitute for real time familiarity with healthy foods and what to do with them. This has led to the creation of Midwest Sous Chef, a hands on individualized meal planning service that makes healthy eating the default. I have experience cooking for individuals of all ages with food allergies/sensitivities, diabetes, high blood pressure, high cholesterol, and kidney disease as well as vegans and carnivores alike. You’ll find no fad diets or brand affiliations here. While the overriding theme is ‘plant forward,’ I don’t believe in excluding foods without reason. As food writer and professor Michael Pollan once summarized it so concisely, “Eat food, not too much, mostly plants.”

Healthy food comes from healthy soil and reputable sources, and I maintain a commitment to working with suppliers that promote regenerative agriculture and humane animal treatment. I raise my own chickens for eggs as well as a variety of lettuce, tomatoes, and peppers (I adore spicy food!). I make a point to support local and environmentally conscious purveyors whenever possible.

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