USA: Michelle Ricker
USA: Michelle Ricker
Michelle Ricker is a Registered Dietitian Nutritionist. She has a BS Degree in Dietetics and is a Certified Fitness Educator. She is a Worldwide Trainer with our DAB.
How long have you been working with Herbalife?
Since January of 2018.
What is your role with the Company?
I am a member of the DAB and am just starting to work more closely with our Distributors, and the plan is for me to become a Worldwide trainer, based in Los Angeles.
Why did you choose nutrition as a career?
I always knew I wanted to help people plus the human body fascinated me. So when I heard about a degree in Dietetics, I was instantly drawn.
What is the best part of your job?
The best part of my job is being part of the team creating nutrition education for the distributors to use to help change lives.
Everyone, even nutritionists, has a ‘guilty pleasure’ when it comes to food. What’s yours?
I have to admit that I love good chocolate. Yes, dark chocolate is actually good for you, but I can’t say I’ve met a chocolate I haven’t liked.
If you had just one piece of nutrition advice to give to someone, what would it be?
My one piece of nutrition advice would be to find balance – fad diets can work IF you are ‘on’ them, but for quality and longevity, try to eat as Michael Pollan says, “Eat food. Not too much. Mostly plants”.
What are some of the latest diet and nutrition trends in your country?
The US is currently on a Keto Diet trend.
If you weren’t a Dietitian/Nutritionist, what would you be?
I would totally be the lead singer of a rock band (don’t mind that I can’t even hold a tune).
What is something that most people don’t know about you?
My mom is from Germany and I grew up in the suburbs of Ohio so my upbringing was very much European – family oriented, always a garden, liverwurst instead of Peanut Butter and I learned how to cook at an early age.
Please provide your personal favorite Formula 1 shake recipe.
I love 2 scoops of Banana Caramel F1, 1 scoop Vanilla PDM, a big handful of kale and a big handful of blueberries.
Can you please provide a recipe that could be part of a healthy meal that represents your country/region?
Crispy Buffalo Cauliflower Bites
⅔ cup brown rice flour
2 tablespoons almond flour
1 tablespoon tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon dried parsley
1 head cauliflower, cut into 2-inch florets
Mild hot sauce or barbecue sauce
- Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
- Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick.
- Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.
- Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another.
- Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.
- Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute.