Salad and Go salads in orange bowls and cold iced tea

Hi everyone! I’m Maya Feller.

I’m the founder and lead dietitian at
Maya Feller Nutrition. My team and I provide medical nutrition therapy and nutrition coaching for cardiovascular disease, diabetes, mood disorders, developmental disabilities, disordered eating, and more. I’m also the author of Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World (goop Press, January 24, 2023) and co-host of Well, Now Podcast, Slate’s new wellness podcast.

I believe in providing inclusive nutrition education from an anti-bias, patient-centered, culturally humble approach to help people make informed food choices. The people my team and I take care of are experts in their lived experience, and the providers are experts in nutrition science. Together, we create sustainable long-term solutions for nutrition and health that take the whole person into consideration.

In my clinical experience, I have learned that systemic inequities can put millions of people at greater risk for developing chronic non-communicable conditions, like diabetes, hypertension and high cholesterol. In addition, the patients that we take care of have taught us that having access to affordable, nourishing, tasty food not only feeds them in the moment but also supports sustainable behavior change for the management and risk reduction of developing chronic conditions or other health challenges.

With that! I’m both thrilled and honored
 to share my new role as Salad and Go’s first-ever Salad Nutrition Officer!

The opportunity to work with Salad and Go marries my beliefs around the importance of affordable nourishing food options with the need for access. The convenient locations and drive-thru format quite literally meets people where they are and offers high-quality, affordable, nutrient-rich options. Not only that, the food tastes amazing!

When I first learned about Salad and Go, I was floored at the options, the freshness and the taste. Everything comes from a mindset of nutrient-dense ABUNDANCE, something we just don’t see enough of in the world of wellness, too often we talk about limiting this or avoiding that.

I encourage my patients – and anyone reading this – to reframe how they think about nourishment. The regular and consistent inclusion of vibrant plants, grains and proteins, as well as surrounding yourself with joyful people that fill your cup and saying yes to life is one of the keys to whole body health.

In my work, I have learned that variety is one of the pillars of human health. In fact, there is compelling research suggesting that regularly eating a variety of vegetables – five or more servings each day – is ideal for disease risk reduction.

And that’s the basis of my love story with Salad and Go. From a plethora of veggies that deliver a multitude of flavors and textures to crave worthy toppings and unique dressings, they are delivering on abundance. And with endless customizable menu options, affordable prices that don’t punish guests for eating better and plenty of convenience that consumers need and deserve, what I thought was too good to be true, really isn’t. That’s what we all deserve, right?

When we are satisfied with our meals, we are more likely to want to replicate the meal. Being able to access a combination of fresh vegetables along with plant- and animal-based sources of protein is an actionable entry point to health forward behaviors that are also practical.

Stay tuned here and
on my Instagram as I’ll be sharing more on nutrition, nourishment and good-for-you choices that you’ll actually want to eat! And let me know what drives you to make choices that deliver the variety and abundance you want, and make you feel good at the same time.

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