Meet The Nutritionist: Kim Jordan
What’s your educational background?
Master’s degree in Health Education & Promotion
Certified Nutritional Therapy Practitioner
What’s your nutritional philosophy?
Nutrition matters, plain and simple. Food is a powerful tool we all have at our disposal to create health and make a substantial impact on how we feel, look, and perform. But if we want to use nutrition to our greatest advantage, we need to learn and be open-minded.
There’s really no one way of eating that works for everyone — we all have specific needs, goals, and preferences. But that’s the best part: everyone can figure out what works for them if they put some effort into it. Start with the basics: eat real food, in a way that supports your goals and lifestyle, and enjoy it. Try an elimination diet, get tested for allergies and intolerances, and experiment with different eating styles.
And lastly, embrace the social and emotional aspects of food. Enjoy good food with loved ones and learn what shade of moderation is right for you. Food should never be controlling. Good nutrition habits and a healthy overall lifestyle need to be sustainable and enjoyable, so some degree of flexibility is absolutely necessary for long-term success!
Why did you become a nutritionist?
I was an overweight kid who found nutrition and fitness in my early teens. I dropped over 60 pounds by researching, learning, and overhauling my entire lifestyle, which then sparked a lifelong interest in health and nutrition.
But even though I’d lost weight, I was still dealing with health issues and symptoms that interfered with my daily life, and I became determined to find the underlying reasons.
School, self-learning, and a variety of different jobs and hobbies directed me to the paleo diet and the work of Dr. Weston Price, which then led me to the Nutritional Therapy Association. As soon as I began my courses, I knew I was right where I belonged.
How long have you been working for Kettlebell Kitchen?
Since February 2015.
What’s the weirdest healthy food you love?
Roasted bone marrow or liver pate. If a restaurant has either item on the menu, I’m ordering it! Also anything fermented — raw sauerkraut and beet kvass are staples in my fridge.
What’s your favorite type of workout?
I did do CrossFit for a number of years, but the intensity took a toll on my body after a while. I’ve since transitioned to more weightlifting-based workouts, with lots of barbell movements and accessory work to build strength, mixed with restorative activities like yoga and walking. I also enjoy doing anything outdoors, so I hike and bike whenever I get the chance.
What’s your favorite non food/fitness hobby?
I love travelling and exploring new places. Going on a road trip or short weekend away to just wander and find eclectic shops, fun restaurants, and gorgeous scenery is a pastime from my childhood that’s definitely become ingrained in me.
I also come from a huge family, so spending time with them is always a therapeutic — and absolutely necessary — part of my life.
What’s your favorite KBK meal?
It really is tough to narrow it down to one, but the Plantain Beef Chili or Beef Brisket with Plantain Mash are two of my favorites!
What’s the best part about working for KBK?
The food is a given, so I’ll say the people. I work alongside some really fun, passionate, and motivating individuals who remind me every day why I do what I do.
And of course, being able to help people change their lives! I get the chance to meet some really interesting individuals from all walks of life, at varying stages in their health and fitness journeys. Being a source of support, motivation, and education is a job I don’t take lightly.