Introducing Our Dietitian, Danielle Ziegelstein

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Meet Danielle!

Hi everyone! My name is Danielle and I am a registered dietitian who will be joining Dr. Meyer’s practice! I am very excited to start working with Dr. Meyer and you all, and very excited to announce that you can now start booking with me.

Book with me directly via email for a session (, or reach out to me for a brief discovery call if you’re wondering if this might be right for you. You can also contact Dr. Meyer to inquire about if this would be beneficial to your treatment plan.

Read my bio here to find out more about me and my approach, and see a list of services here.

For now, I am introducing myself and I will leave you with a delicious spring recipe that is perfect for any season, but especially nice as the weather is starting to get warmer. It is simple (only uses a few ingredients) and so flavorful. The main ingredient, cabbage, is crunchy, satisfying, and a nutrient powerhouse—it’s a great source of fiber, vitamin C, and vitamin K. That means it can fight inflammation, help lower cholesterol, support immune system, and improve bone health. The dressing of this salad is vibrant and full of flavor. Plus, leftovers of the dressing double as a dip for veggies, a spread for toast, or even a sauce for pasta—so versatile, you’ll want to use it on everything.

Green Goddess salad:

Dietitian Danielle Ziegelstein Danielle Ziegelstein Danielle is a Registered and Licensed Dietitian Nutritionist. She has always been interested in food and nutrition: how food can impact health, how it can bring people together, how it can be used for celebration and pleasure; but also how it can conversely be a source of distress. used for celebration and pleasure; but also how it can conversely be a source of distress. A people-person who loves connecting to people and making them feel comfortable and understood, Danielle took her passion for healthy living along with her to Johns Hopkins University, where she graduated with a degree in Public Health, and later received her Master’s degree in Clinical Nutrition from NYU. She went on to receive clinical training at Johns Hopkins Hospital during her Dietetic Internship. Coming from a public health background, Danielle thinks one must examine all of the factors which affect food choices and health outcomes.

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