Stephanie Searor, MS RD LDN RYT-200

Stephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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About me

About me

My name is Stephanie, and I'm a Registered Dietitian and a Registered Yoga Teacher, located in Clarksville, TN. I currently serve as a dietitian in behavioral health and private practice, and am the owner of Love Yourself Nutrition & Wellness. I am passionate about helping people fall back in love with their bodies, and improving their relationship with food. I am able to help work with you to improve your overall health, as well as managing any underlying or chronic diseases, and can work with your medical provider when appropriate. I can provide you with custom meal plans, teach you how to cook in the comfort of your own home, and also provide group cooking classes, on-location at the studio or at your house.

Workplace

Workplaces

Clarksville

Love Yourself Nutrition & Wellness

227-A Dunbar Cave Road

+1 (919) 412-6318

Clarksville

Yoga Mat, LLC

227-A Dunbar Cave Road

New Recipe

To spatchcock a chicken; Flip the chicken over on a clean surface so that the backbone is facing up. Using kitchen shears or a sharp knife, cut along both sides of the backbone, and remove (save with the gizzards and neck to make stock later!). Flatten the chicken by using your hands or a sharp knife to break or cut through the breastbone, to make one giant flat bird. Pat dry and move off to the side while you prepare the vegetables. Also, please note that if your chicken has one of those plastic thermometers stuck in the breast, please remove it; these don't tend to pop until the chicken is overcooked. No one wants a sad, overcooked chicken.
Preheat an oven to 400 degrees. On a large sheet pan; toss all of the vegetables with half of the oil and seasonings. Arrange the vegetables so that they are evenly spread out, not too crowded.
Place the flattened chicken, skin side up, on top of the vegetables. Coat with the remaining oil and herbs.
Cook for 60-70 minutes, or until the chicken registers 165 degrees with a thermometer. Let the chicken rest for about 10 minutes before carving.
If you like your vegetables extra crispy, while the chicken is resting, you may put the vegetables back into the oven under the broiler for a few minutes until they are golden and delicious.
Cut the chicken into pieces, and serve with the vegetables. Enjoy!

Portions: 6
New Recipe

Delicious, traditional wedding soup recipe, packed full of flavor! This is a great soup for weeknight, as it come together in less than an hour.

Preparation time: 15 minutes
Portions: 8