About Macy Diulus, MPH, RD, LD, CDCES

Hello! I’m Macy, a registered dietitian nutritionist and certified diabetes care and education specialist (CDCES) with a passion for making food both nourishing and enjoyable. My journey in nutrition has been shaped by seeing how food has the ability to play a role in treatment and prevention of different chronic conditions. I have seen how the power of food has the ability to nourish and connect us all. Whether I’m developing recipes, leading cooking classes, or providing personalized diabetes education, my goal is to help individuals embrace healthier eating patterns without sacrificing flavor, cultural preferences, or joy.

During my dietetic internship at UTHealth with the Nourish Program’s teaching kitchen, I honed my skills in culinary nutrition, working hands-on with food as both an educator and recipe developer. I collaborated on projects that involved creating healthy, flavorful recipes for school food delivery programs, allowing me to merge my love for cooking with my expertise in nutrition. I also had the privilege of helping write recipe introductions for the cookbook How Good Food Works, where I contributed to making nutrition information accessible and practical for a wider audience.

As a writer and content creator, during my dietetic internship I had the opportunity to contribute to Milk and Honey Nutrition, where I shared blog content and food photography to inspire others to incorporate healthy eating into their daily lives. In addition to my work as a dietitian, I’ve had hands-on experience in community-based nutrition, serving as kitchen manager for a non-profit during college. There, I led volunteers in preparing large-scale meals to donate to local programs in Waco, ensuring that individuals facing food insecurity had access to nutritious, wholesome meals.

I’m also passionate about providing diabetes education to those who need it most. I’ve had the privilege of leading cooking classes for patients that screened positive for both type 2 diabetes and food insecurity through a local county hospital system, empowering them to make healthier food choices in their everyday lives. These experiences have reinforced my commitment to not just talking about nutrition but making it practical, accessible, and culturally competent.

With a foundation in culinary nutrition and diabetes education, I approach food as both a source of nourishment and a tool for improving health. I believe in a seed-to-plate approach that emphasizes the beauty of whole grains, fiber, and vibrant, wholesome ingredients. My goal is to create recipes that are both nutrient-dense and full of flavor, proving that healthy eating doesn’t have to be bland or restrictive.

Join me on a journey where we celebrate the power of food to nourish not just the body, but also the soul. Through approachable, delicious recipes, cooking tips, and a focus on practical, balanced nutrition, I’m here to inspire you to enjoy food that’s as good for you as it is for your taste buds.