“I’m always thinking about my students who are coming from a place of a lack of confidence in the kitchen,” she said. Working with students greatly influenced the cookbook because she said many of them grew up on processed, pre-packaged foods, like Top Ramen and Cheetos. They tell me, ‘I feel better just being me,’” she said. “Students just feel better in their own skin. She talks with them about the importance of avoiding oil and sugar, two things that do not appear in her cookbook. She especially enjoys her job as a nutrition professor at Cosumnes River College, where she gets to help students see the benefits of eating healthy.
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The registered dietitian is now a professional speaker, works with corporate wellness clients and is a monthly columnist for the News-Sentinel. She decided to turn her passion into a career and pursued her bachelor’s degree in nutritional science from Cal Poly San Luis Obispo and then got her master’s degree in public health from University of California, Los Angeles. “I was always trying to have them make healthier versions of what they were making,” Hagenburger said. They both used food as a way to express love. Growing up, Hagenburger’s mom was a dietitian and she often cooked with her two grandmothers, Nonna and Gram Crax. If you make a casserole, someone is not going to eat it even if they liked it the week before, they aren’t going to like it this week.” “This is how I make it through having way too many jobs and wanting my kids to have the best food possible,” she said. Then, for the more advanced bar, she provides recipes for more than a dozen dishes, including garlic mushrooms, homemade hummus, two-minute boiled asparagus, pickled onions, vegan feta cheese, creamy Italian dressing and baked sweet potato fries.Įven though her job centers around creating delicious, healthy recipes and she loves to cook, Hagenburger said nutritionists still hit the same problems other families experience. Each includes recipes of different items you can make to put with a bar.įor example, the Mediterranean Fajita Bar includes the basics: Corn tortillas, store-bought hummus, grilled veggies and fresh greens, and her recipe for Italian seasoning. Within each bar, there are basic instructions and a few more advanced options. “It meets people where they are no matter how adventurous or picky they are.”įrom a granola bar to a loaded potato bar to a kale chips bar, the book covers every meal and snack options. “Everyone is eating the same thing, but it’s build-your-own with your own personal likes and dislikes,” Hagenburger, who is known as the Nutrition Professor said. Everyone’s Happy,” a cookbook with 94 recipes to create 32 different foodie bars where every one choose what they want to put on their meal. The result is “ The Foodie Bar Way: One meal.
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She wanted to know what Hagenburger cooks after a full day of work that her husband Scot, son Austin, 12, and daughter Mia, 9, would eat. While talking about her challenge at the gym, her friend suggested the answer. With so many options, she struggled with narrowing it down for a book. Having written recipes since she was a child, Hagenburger has conquered many different cuisines while putting her own healthy spin and staying true to her “love the food that loves you back” philosophy. When nutritionist Timaree Hagenburger sat down to work on her first cookbook, her mind wandered from seasonal, fresh California cuisine, to the rich flavors of Italian cooking to enjoying dessert for breakfast. By Maggie Creamer / News-Sentinel Staff Writer – Bea Ahbeck/Photographer
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