Nina studied Dietetics and Applied Nutrition at Johnson & Wales University, where she gained both nutrition knowledge and culinary skills. She is currently pursuing a master's degree at Southern Illinois University Carbondale, working toward becoming a registered dietitian nutritionist. Nina has always been passionate about sharing her insights into cooking and nutritional sciences, which led her to join The Chopping Block.
Recent Posts
A Simple and Flavorful Twist on Bean Dip
I am tired of hummus. Don’t get me wrong, it tastes amazing, and I will never turn it down, though I have decided I have a new favorite bean dip. But if you are looking for a good hummus recipe, ...
Are Carbs Really Bad for You? The Truth About Carbohydrates
You may have heard about diet trends like "cutting carbs," "low carb," or "avoiding carbs." As a graduate student studying nutrition, I get asked: “What’s up with carbs, anyway?” and “Are carbs ...
Salsa Macha is a Mexican type of chili oil or chili crisp with a toasty, smoky, and nutty flavor that is an amazing, underrated condiment! "Macha" derives from the word "machacar," which translates ...
You likely have heard of samosas, a spiced potato or sometimes meat filled fried pastry. They are flavorful, crispy, and filling-amazing little treat. Burmese-style samosas are a bit different. Thoke ...
Have you ever walked into an international grocery store or an Asian grocery store and were overwhelmed by the number of different sauces, pastes, or vinegars, or the different types and brands?
Different types of seaweed have always fascinated me. With their amazing nutrient quality, I consider them a “super food.” At my university, I set up a tasting table to let others experience and ...
I have always been obsessed with coffee, just like most of us are, not only for the taste but for the caffeine kick. Though recently, I have found myself drifting away from making myself coffee or ...
As a future registered dietitian studying nutrition, I try to make healthy home-cooked meals as much as possible, but that doesn’t always happen. However, there is one aspect of my cooking that gives ...
