Meet Tenley
Hi, I’m Tenley! I’m so glad you stopped by on your wellness journey. Good nutrition, just like overall wellness, is a process NOT an endpoint. Our bodies change, our needs change, our circumstances change. And, if I’ve learned anything over the past decade, it’s that having the right team of people supporting you is absolutely vital. I’d love to be one of those people for YOU! Here's a little more about me.
Since I was young, I've been intrigued by the healing power of food. At 10 years old, you could find me in the kitchen, cooking dinner for my family, inventing recipes that wouldn't bother my sensitive tummy. As time went on, my personal experiences with chronic Lyme, environmental illness and celiac disease were what transformed my passions into a career. I am driven to help others use nutrition as a supportive tool for wellness. Because I believe that food is much more than just nourishment; it can be an invaluable instrument for healing the soul, body, and mind.
My background in science and nutrition is complemented by my extensive experience as a gourmet cook, and by my role as mother to two growing children. I do my best to blend these worlds together by offering a scientifically based nutrition evaluation and plan, in addition to practical, real-world advice and easy-to-implement lifestyle and dietary suggestions.
Education and Experience
Before starting South Shore Nutrition™ in 2012, I worked at Foundations Family Nutrition, previously located in Cambridge, MA. I have a B.Sc. in Biology from McGill University and graduated, Summa Cum Laude, from the University of Bridgeport with a Master of Science in Human Nutrition.
Formally, I am a Licensed Dietitian Nutritionist. I am also a Certified Nutrition Specialist (CNS). The CNS credential is one of the most well-respected, rigorous nutrition certifications available. CNS practitioners have met strict requirements set forth by the Certification Board for Nutrition Specialists (CBNS), have passed a proctored examination, and take part in ongoing education in the field.
I will always consider myself a student of nutrition because this field is ever evolving. What we know now, we didn’t ten years ago. No doubt, the same will be said in another decade. As such, I do my best to stay abreast of the latest science, engaging in regular continuing education with organizations like the Institute for Functional Medicine, PESI, CE International, and The ANA.
Thoughts on ....
Motherhood and my practice
Boy, the balancing act can be tricky. I took some time off when I became a mom because I struggled juggling the demands of a busy nutrition practice with being a first-time parent. It's taken me a while, but I am slowly learning that motherhood is a lesson in acceptance -- letting go of the ‘ideal’ and accepting reality. As a perfectionist at heart, this has been a difficult concept for me to grasp. But, just as there's no such thing as a perfect diet, there is no such thing as perfect parenting! It’s often the effort and attempt that matters most.
The difficulty of dietary change
Changing the way you eat can be daunting. I totally get it. Going gluten free was traumatizing for me. This was almost 15 years ago, and there wasn’t as much awareness or access to gluten-free foods. Plus, one of my grandmothers was Italian, and my family had some pretty heavy gluten go-to’s. Homemade pizza and pasta being some of them.
But I quickly found that changing my diet had such an amazing impact on my health. The severe GI symptoms I was experiencing drastically diminished, along with some of the neurological symptoms. You soon develop a “new normal,” finding and creating different recipes to incorporate into your family traditions. Now, I can honestly say I don’t miss it!
Overarching nutrition philosophy
I firmly believe that the closer the food on your plate is to the way it’s found in nature, or on the farm, the better. Let's take apples, since they're the star of my website. The whole apple (skin and all) is better, nutritionally, than apple sauce or apple juice. That's because the whole fruit has the intact skin which offers health-benefiting phytonutrients called polyphenols, in addition to fiber which helps to slow the release of sugar into your bloodstream. The result? You feel healthier AND stay satisfied for longer!
Favorite vegetable
I'm convinced my future cookbook will have a chapter titled, “Ode to Red Cabbage.” This veggie is so versatile, not to mention beautiful! It's a fridge staple in our house for so many reasons. It has a great shelf life. You can serve it cold for added crunch to things like fish tacos and salads. You can sauté it with spices, shaved coconut and cilantro for a delicious Indian dish. You can mix it into soups and stews, you can ferment it into sauerkraut, you can even use the leaves as wraps for spring rolls or stuffed cabbage! To boot, it’s in the cruciferous family of vegetables and has potent anti-inflammatory, antioxidant and detoxifying phytonutrients like Vitamin C, anthocyanins, sulphoraphane and indole. Impressive, no?
Professional Memberships & Credentials
