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Posts by Diana Gariglio-Clelland

link to Is Bacon Paleo Friendly? (Cured vs. Uncured & Alternatives)

Is Bacon Paleo Friendly? (Cured vs. Uncured & Alternatives)

Bacon is one of the most popular breakfast meats. It's also a popular addition to many other dishes by adding a unique flavor and texture. When you think of a Paleo diet you probably assume that all...

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link to Are Bagels Vegan Friendly? (We Have the Answer!)

Are Bagels Vegan Friendly? (We Have the Answer!)

When you're on a vegan diet it can be challenging to find vegan-friendly foods, especially when you're eating out. Breakfast can be especially tricky since many popular breakfast foods aren't...

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link to Which Paleo Bars Does Costco Sell? (Find Out Now!)

Which Paleo Bars Does Costco Sell? (Find Out Now!)

If you've ever been on a long drive, hopped on a flight, or found yourself hungry when you were supposed to be out the door, you probably appreciate nutrition bars. Ready-to-eat bars are a convenient...

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link to Is Pico de Gallo Keto? (Yes, Here’s Why)

Is Pico de Gallo Keto? (Yes, Here’s Why)

Adopting a keto diet doesn't mean you have to give up Mexican food. Pico de Gallo is a popular addition to many Mexican dishes but can also be used as a healthy dip for veggies like carrot sticks...

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link to Is Kamut Gluten-Free? (We Have the Answer!)

Is Kamut Gluten-Free? (We Have the Answer!)

Gluten is a protein in wheat. When you hear "gluten-free" you might think of a diet free of any type of grain. This isn't the case at all since many grains are gluten-free. It can be difficult to...

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link to Are Limes Keto Friendly? (You’d Be Surprised!)

Are Limes Keto Friendly? (You’d Be Surprised!)

If you're on a ketogenic diet, it might seem like fruit can't fit into your lifestyle. Fruit is naturally higher in sugar than vegetables but is also rich in vitamins, minerals, and nutrients. It's...

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About the Author

Diana Gariglio-Clelland is a Registered Dietitian and Certified Diabetes Care and Education Specialist. She obtained her Bachelor's in Nutrition from the University of Idaho in 2012 and has worked in clinical, community, and primary care nutrition settings. She currently works as a freelancer on various health- and nutrition-related projects.

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