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Thanks so much for teaching me how to be healthier. I was so encouraged today.  It’s not often that I remain positive about myself but this was a great start. You’re the best.

—TR, Saugerties, New York

MEDIA

Recent Media Interviews

Presentations

  • A User’s Guide to Nutrition, Women’s Health Expo 2012, Kingston, NY.
  • Healthy Eating, a great corporate wellness talk has been presented at Go Red For Women’s American Heart Association luncheon, 2011; the New Paltz Regional Chamber of Commerce, March 2011; New Paltz Rotary, May 2011; Esopus Business Alliance: July 2011.
  • Duchess-Ulster American Heart Association BetterU Supermarket Tour, December 2011
  • The Green & Sustainable Diet, Women’s Health and Fitness Expo May 2009; and Women Who Lunch.
  • How Cultured Are You? A Discussion on Probiotics, presented at South Dakota Dietetic Association State Meeting (sponsored by the Mid-West Dairy Council ), Sept. 2007; Connecticut Dietetic Association State Meeting (sponsored by the New England Dairy Council), keynote speaker: May 2007; Sage College, Troy, New York to Faculty, RDs and Dietetic students, October 2006; Women’s Health and Fitness Expo, April 2006New York State Dietetic Association, April 2005.
  • Understanding Omega-3 Fatty Acids, Mohonk Mountain House Seminar on “Ageless Aging: Eating for Future Health!,” New Paltz, New York, February 2007.
  • An Expansive View of Childhood Obesity, Women’s Health and Fitness Expo, May 2005. 
  • Heart Healthy Nutrition, keynote speaker, Women’s Heart Health Conference, Kingston Hospital, Kingston, New York, February 2005.
  • Metabolic Syndrome, Complementary Medicine Conference, Benedictine Hospital, Kingston, New York, September 2003. 
  • Nutrition and Healthy Eating, Corporate Nutrition Wellness Staff Training, Rondout Savings Bank, Kingston, New York, Spring 2002.

 

Educational Programing

Program Director, Ulster County Residential Health Care RD Graduate Level Dietetic Internship, American Dietetic Association approved program, interfacing with four hospitals, Cornell Cooperative Extension, Culinary Institute of America, and Ulster County Residential Health Care Facility, 1993-1996.

ARTICLES

Check out Stonyfield Nutrition Tips from Vicki Koenig.

Featured Article:

Eating with the Seasons

by Vicki Koenig, MS, RD, CDN
It’s harvest time! What’s available in your garden, farmer’s market or CSA that’s easy to make, in season and organic? In the northeast, there are greens, potatoes, winter squash, carrots, apples, pears, concord grapes, raspberries and because we raise bees, we have honey… I also include organic yogurt in the dishes to support regional organic dairy farmers. What do you offer your child that’s made from fresh, organic ingredients? Take a look! 

Breakfast

  • The raspberries are still ripening and being picked in my garden. I lay them on trays, freeze them and then pack them into small freezer bags to use all year round in muffins and pancakes. Check out your local pick-your-own. They may still be available.
  • Oatmeal or pancakes topped with fresh raspberries or added in while cooked
  • Yogurt smoothie blended with local apples, pears and frozen raspberries

Lunch

  • Harvested fresh garden veggies (carrots, broccoli, radishes, red peppers) with yogurt dip or hummus or bean dip or ranch dressing
  • Fresh salad greens and shredded carrots in a pita with turkey breast or chicken or hummus or cheese
  • Sliced pumpkin bread with Greek yogurt and apple slices on the side

Dinner

  • Homemade greens and beans with chicken soup. Use kale, bok choy, Chinese cabbage, escarole or mustard greens. Can be made vegetarian with extra beans and vegetable broth. Sauté garlic and greens in olive oil. Add cooked chicken, black beans or beans of choice with chicken broth. Season to taste.
  • Creamy carrot soup or use up your wilting or spare pumpkins in pumpkin soup
  • Quesadillas with beans, sautéed green onions, garlic, fresh tomatoes and greens with grated cheese
  • Pasta with homemade pesto from basil in the garden. (Freeze extra pesto for “fast-food” dinners all winter)
  • Herbed potato salad made with fresh herbs and plain yogurt
  • Twice baked potatoes or sweet potatoes. These are baked potatoes blended with yogurt and chives, put back into the skins and baked again.

Dessert

  • Spiced yogurt and honey dip with fresh apple and pear slices
  • Pumpkin pie, pumpkin ginger muffins
  • Yogurt pudding made with yogurt, cream with raw sugar topping spread over fresh raspberries or other sliced fruit in season
  • Apple spice muffins for dessert but healthy enough for breakfast
  • Apple crisp, of course!

Choosing local and organic ingredients ensures you’re getting fresh and nutritious meals while preserving the rural landscape. Find a CSA or farmer’s market near you. Your family’s health is enhanced as well as is the local economic and environmental health of your community.