Pulp Fiction

As a Floridian, I consider quality orange juice to be a major breakfast luxury. It’s a sweet indulgence that you can feel good about – ample research has suggested that people who drink 100% juice tend to have positive health outcomes. In fact, I was surprised to discover a study claiming that a big glass of orange juice consumed along with a high-fat/high-carbohydrate meal (come on, we’ve all been there…) actually neutralized the meal’s inflammatory impact. That’s some genuine antioxidant power!

But before we grab the juice carton, we have to address the classic OJ debate: pulp or no pulp? Is one choice more nutritious than the other? Are there health benefits to be gained from orange juice pulp, or are the two options relatively equal?

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Saucy Roasted Greek Vegetables

It was harder than I thought it would be to choose the inaugural recipe here. As time goes on, I’ll be happy to feature anything and everything that passes through my kitchen, but as your first glimpse it seemed important to kick off with something that sets the stage for my style of eating.

Of course, this made me gather some thoughts about what reflects my “style”. While I like cooking all kinds of dishes, the major focus of my cooking efforts is getting a wholesome meal on the dinner table. Like many families, dinner is the meal that we are most likely to enjoy together, and might I add, there’s just something climactic about the evening meal. After the challenges of the day, dinner gives the opportunity to slow down and turn our attention to nourishing ourselves. I love that about dinner.

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Welcome to flavorrd! This site has been cooking in my mind for a long time, and I’m happy to finally share it with you.

My name is Mary. I have been an avid cook and baker as long as I can remember. My favorite pastime is hanging out in the kitchen, trying new techniques, recipes, and ingredients, and it continues to delight me that after so many years of kitchen experiments, there is still no shortage of projects on my cooking bucket list.


If you’re a food enthusiast, I’m sure you can relate to what makes these kitchen endeavors so satisfying. Cooking offers a creative outlet, and it’s a pleasure to share the craftsmanship with those you love. But on top of these benefits, what really keeps me cooking is the continuous opportunity to experiment and learn.

At heart, I’m a lover of learning. This manifested in my life’s path as becoming somewhat of a science nerd. Biology was my field of choice – I’m a sucker for the beautiful complexity of life – and through my college years, whenever I wasn’t mixing things up in the kitchen, I was playing scientist in the laboratory. Eventually, I was sensible enough to combine my obsessions with food and science, and enrolled in a graduate program in nutrition. Best decision I ever made! I studied, researched, and cooked my way to a master’s degree and became a registered dietitian (RD – hence the titular spelling, flavorRD).

This Fall of 2013 was the culmination of a lot of hard work – graduating with my M.S., finishing my dietetic internship, and passing the RD exam – but there were still some big dreams on my mind. See, I’m a native of Florida, and I returned home for grad school after finishing college in southern California. As much as I rejoiced in the plentiful conch fritters and Cuban coffee, I couldn’t help but realize that I left my heart on the west coast. I finally decided to take the plunge, pack up my life (boyfriend and dog included), and set out for a fresh start in our old neighborhood in San Diego. With this new beginning, I think it’s a perfect time to pursue one more long-held goal: to launch this blog and explore taking part in the web’s food and nutrition community.

Cross Country


As an RD, I have been trained to appreciate eating from a scientific perspective. Like all things in life, food and nutrition are infinitely complex, and there will always be something new to discover.

Looking forward in life, I’m seizing this opportunity to reach out to the other people out there who are obsessed with this stuff too. I hope this site can become a portal for more of this sort of interaction: a place to share ideas and inspiration, to discuss the finer points of nutritional science, and to integrate those goals to address the constant logistical struggle to simultaneously nourish our bodies and spirits.

It’s not easy to define in one post both where I’m coming from, and what I hope to achieve with this site… but I hope you’ll join me for more. Perhaps, if dreams come true, we will find a community where food-lovers, free-thinkers, health nut hobbyists, and nutrition professionals can converse, convene, and decide what to make for dinner.

Here’s to the future!