Thursday, October 20, 2011

With a Heart of Gold-Registered Dietitian, Michelle Angarita: Conquers!



Michelle Angarita, MS, RD, LDN


Michelle Angarita MS, RD, LDN is a mother, registered dietitian, chef and food lover.

Her passion for food began when she was a child helping out in her mother’s kitchen in the western suburbs of Chicago. This passion led Michelle to begin her culinary studies. At the age of eighteen Michelle was diagnosed with thyroid cancer. This was a shock to the young college student, but left Michelle with a desire to learn more about health, wellness and how food impacts one’s health.

After receiving a clean bill of health Michelle completed her bachelor’s degree in food science and nutrition. She also completed culinary training on vegan and raw food cooking. Wishing to gain greater knowledge on the topics of food and health, Michelle completed a dietetic internship and achieved the status of registered dietitian. Most recently Michelle completed her master’s degree in management.

Michelle’s studies on food and its direct impact on health led her to remove animal products from her diet and follow a more conscientious lifestyle.

Today Michelle is the Head Chef with Vegin-In, a vegan food company, and provides personal dietetic services. Her focus is on continuing to educate people on how to achieve a healthier lifestyle through proper food choices. Her goal is to inform the public that a well-balanced vegan diet can be fulfilling for both the body and soul. Michelle currently lives in Middle Tennessee with her husband and one year old son.




© Copyright 2011. All rights reserved. Recipe Developed and Reprinted with Permission of Michelle Angarita.

Vegan Lentil Pumpkin Chili

Yield: 6 Cups; (1 cup each)


1 tablespoon vegetable oil

1 cup chopped onion

1/2 bell pepper

1 clove garlic, mined

1 ounce dried wild mushrooms (morel, shiitake or porcini would all work)

8 oz Seitan cut into pieces

1 (14.5 oz) can diced tomato

1 (14.5 oz) can red kidney beans

2 cups (14.5 oz can) pumpkin puree

1 cup vegetable broth

1 1/2 tablespoon chili powder

1/2 tablespoon cumin

3/4 teaspoon salt

1/2 teaspoon fresh ground pepper

Cayenne pepper to taste



Boil one cup of water and soak the dried mushrooms for thirty minutes. Put the soaking water to the side, do not discard.

Heat oil in a large skillet over medium- high heat.

Sauté onion, bell pepper, sweet potato and garlic until tender, about ten minutes.  Stir in tomatoes, beans, mushrooms, pumpkin, seitan and broth.  Season with chili powder, cumin, pepper, salt and cayenne. Add half of drained soaking water, cook for about five more minutes.

Reduce heat and simmer for about 20 minutes until you achieve consistency desired.  Serve topped with cheese. Enjoy :)


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