MEALS ON THE GO
Top Tip for Healthy Cooking “Use less oil in cooking and get the healthy fats elsewhere. And have vegetables be a larger part of your plate or at least equal to the protein that you’re making.”
The Happy
Eater
Holly Shelowitz wants you to eat butter. And eggs. By Brianna Snyder | Photos by Tyler Murphy
H
olly Shelowitz was working as a professional photographer when she realized her passion for cooking. “All throughout my [photography] career i was always taking cooking classes and nutrition classes and I loved being a creative artist,” she says. “In retrospect, that was funding my nutrition education.” For 15 years she worked as a photographer, eventually gravitating more toward cooking and nutrition. “They really were two passions that I had had,” she says. “I wanted to learn more about nutrition in a comprehensive program versus one class here or one class there. I always loved cooking and people were always calling me for recipes, going, ‘What should I eat?’” So she went to school at the Institute for Integrative Nutrition in New York City, where she realized, she says, “Oh, my goodness, this is totally what I want to do.” Shelowitz launched her business in 1999, right before graduating in 2000. Today, Nourishing Wisdom is a multi-service company: Shelowitz teaches cooking 46 | women@work