Happy Birthday, McDaniel Nutrition!

Plus the menu for June 30-July 4th

THANK YOU to each of you who support this Substack. I’m so grateful.

If you’re a free subscriber, consider becoming a paid supporter—you’ll get these weekly notes and recipes delivered right to your inbox.

Thank you for being here. XO – Jen

This month McDaniel Nutrition celebrates our 14th birthday. I’m not so great at remembering dates, but thanks to the fact that the birth of my oldest son and the birth of this company happened around the same time, it sticks. It was 2011 when I left a full-time teaching and director role in the Department of Nutrition at Saint Louis University and jumped off to begin my private practice.

And yes… while I couldn’t come up with a catchy name—hence “McDaniel Nutrition”—it’s never really felt like mine. It feels more like the way life has unfolded and moved me. What a privilege it’s been to be part of McDaniel Nutrition’s journey and to serve alongside the remarkable clients who find their way to us.

What’s been on my mind lately, especially as we mark this milestone, is how McDaniel Nutrition continues to evolve—and how I do, too.

A Proposal

Most recently, I was approached by a thoughtful group interested in purchasing the company. The decision wasn’t simple—the person behind the offer has a genuine passion for transforming healthcare and placing registered dietitians at the center of that vision. Over the past 14 years, a handful of intriguing opportunities have come my way—offers that would likely require me to step away from the business. These paths often promised more certainty, better benefits, and a steadier paycheck. And as a married woman with a family, I’ve also had to weigh what those opportunities might mean for them, too.

It’s funny how those moments—like the recent one—tend to shake up what I often refer to as my inner snow globe. My mind gets busy. I question my abilities to manage and grow the company. I find myself feeling defensive and protective of “my” company and what I feel we’ve done thus far. But naturally, with time, the snow globe settles. I can see that there was a lot of thinking, and in my heart of hearts, I know: I want to continue on and stay the current course.

Because... what is here isn’t just a “job” or a “business”—it’s a living, evolving space that continues to challenge me, grow me, and allow me to serve in a way that feels deeply personal and purposeful. I’m still growing alongside McDaniel Nutrition, and to hand it off now would feel like severing a part of myself that’s still becoming.

Similar to what it’s like in the evolution of a parent, I’ve grown up right beside it. I’ve made “mistakes,” learned what I’m good at (and what I’m not), and invited many incredible people to come beside me and offer support and guidance. Some of them stayed a season, others longer—but all left their imprint. Each helped shape the company (and me).

One of the greatest lessons I’ve learned through this business is that clarity doesn’t come from control—it comes from curiosity. The more I try to force outcomes, the more disconnected and overwhelmed I feel. But when I stay curious—about people, about possibilities, about what’s emerging—I find myself in flow again. That shift has changed everything, not just in how I run a business, but in how I live my life.

A Shift In My Work

Lately, I’ve found myself stepping into deeper conversations with clients. We’re still talking about nutrition, but we’re also talking about the things beneath it—the beliefs that shape how we nourish ourselves, the stress that contributes to symptoms, the fears that make them think they need to fix something. A conversation that begins addressing IBS sometimes becomes a conversation about grief, identity, or the urge to control what feels uncontrollable.

That’s where my work is evolving. The title “Dietitian” is still one I hold with honor—but I also feel myself expanding. I’m moving into work that lives just outside the clinical frame: helping people explore what they believe about themselves, about their bodies, about life—and how those beliefs might be getting in the way of health, healing, or even just peace.

In July, we’re launching a new version of our website. You’ll still see all the clinical services we offer. But you’ll also notice something new—a “Work with Me” button. That path is for anyone who’s ready to dig a little deeper. It’s where we’ll explore the urges that lead to overeating or over drinking, the anxiety that won’t let us rest, the resistance to simply feeling what’s here. It’s where I’ll share new insights and practices through my Substack, which has become a place I love to write from the heart..

As we begin our 14th year, I don’t take a single moment for granted. I know this work is meaningful. I’m not here to claim credit—only to find gratitude for letting life move through me in this way.

Love,
Jennifer

Menu for the Week of June 30-July 4th

Speaking of birthdays, “Happy 4th of July” Recipes!

Monday

Crunchy Broccoli Cauliflower Salad: I love a cold, crunchy cruciferous salad—especially when it includes raw broccoli. Not only does it deliver that satisfying crunch, but eating broccoli in its raw form activates powerful detoxification enzymes in the body. It’s a simple, refreshing way to support your body’s natural cleansing systems.

Tuesday

Sticky, Sweet & Spicy Grilled Ginger Chicken: This flavorful Thai-inspired grilled chicken is glazed with a sticky, sweet, and spicy soy-ginger marinade that caramelizes beautifully on the grill. Whether you use thighs, drumsticks, or breasts, it’s the perfect summer recipe when you want something delicious—without turning on the oven.

Wednesday

Higher Protein Potato Salad: O.k.—I’m kind of over the protein hype. But this is one lunch I come back to again and again. With a generous scoop of plain Greek yogurt and chopped hard-boiled eggs, this potato salad is more satisfying, more balanced, and perfect for a quick midday meal that actually keeps you full.

Thursday

Shrimp Caprese Salad with Honey Balsamic Reduction: This recipe is a nod to one of my dear girlfriends who always knows how to entertain—especially with shrimp and fresh Caprese salads. It’s a perfect blend of: light, elegant, and ideal for summer gatherings.

Friday

Healthy Banana S’mores Bites: These frozen little treats hit all the right notes—sweet, creamy, chocolatey, and just a little nostalgic. Sliced bananas are sandwiched with almond butter, dipped in a dark chocolate magic shell, and sprinkled with graham cracker crumbs.

Happy 4th of July, friends! XO- Jen