Kathy K. Downie, RD, LD

Blog Posts By Author

January 29, 2014 @ Whole Story
When it comes to baking it seems you need a chemistry degree to make healthier changes to recipes. One wrong move and you can turn cookies into hockey pucks, which is why we’ve pulled together our best baking substitution pointers for sweet success.
January 22, 2014 @ Whole Story
Crumbles, teaspoons and dashes of über-flavorful ingredients – think smoky bacon, salty miso or rich butter – add big taste and keep nutrition numbers in check. Here’s how to make it work in your kitchen.
January 1, 2014 @ Whole Story
Giving a nutritious nudge to dishes is as easy as an ingredient swap, a new technique or a sprinkle of nuts. Here are a few of my favorite tactics.
September 29, 2013 @ Whole Story
Preparing a healthy meal for your family at the end of a long day might seem daunting. Factor in fickle taste buds, extreme opinions, and the ice cream fixations of a three-year old eater like my son’s, and I often just want to pour a glass of wine and order take-out around five o’clock.

Kathy’s love of food and travel started in Rome where she first sampled gelato. A few decades later and after adventures making homemade dumplings in China, baking flatbread in Morocco, and sampling street food from Bangkok to Berlin, Kathy wanted to put a healthy spin on what she was eating. She followed her passion to live and eat healthfully by becoming a registered dietitian.

She was previously a food and nutrition editor at a national healthy cooking magazine in Birmingham, Alabama. Kathy loves cooking and trying dishes from her childhood home in South Korea to her newly adopted home in Austin, Texas, where she and her family will live happily ever after sampling Texas barbecue.