Faces: Meet Jennifer Kelly, Stalwart for Healthy Living

Jennifer Kelly was thrilled to settle down with her husband Jim in her childhood neighborhood of San Remo.  Kelly, who currently has an office at McNally Wellness Center on Main Street, says she and her husband couldn't be happier living just four blocks form her childhood home.

"My favorite thing to do is walk out the door down by the (Nissequoge) river. I love that place! San Remo is like a little secret.  We are the only town on the North Shore with such beautiful water views that is still affordable," said Kelly.

Her practice includes individual counseling, group sessions, health food store tours, and cooking classes.  Kelly says, "It's not a diet, it's your life."  

Her strategy is to help people to add things to their lives at a gradual pace, which will allow for a more permanent change.  Her clients come from all walks of life but she finds the majority are busy, overworked women who want to improve their health but do not know where to begin. She works at dispelling the preconceived notions that getting healthy is difficult, overwhelming and expensive.  During her two-hour tours of Whole Foods, Kelly teaches her clients to "befriend the grain wall."  Her hope is to remove the intimidation factor connected to healthy life choices.

Kelly is also an instructor for the Smithtown Recreation Adult Education program where she teaches a course entitled Three Course Intro to Healthy Cooking. She has also started teleclasses, which consist of a 28-day transition to healthy eating.  She is currently working on a cookbook, which should be published early next year.

Kelly shared the following recipe with us and hopes to spread her message throughout Kings Park. 

Creamy Sesame Spinach and Chickpeas

 This is a decadent and satisfying dish that can certainly stand alone, but also serves as a base for grilled shrimp or chicken.  The best part is how little time it takes to prepare.  Tahini and tamari are easily found in most supermarkets.  Vary the recipe by substituting almost any green in place of spinach:  kale, dandelion, collards, even green beans.

• 1 lb baby fresh spinach
• 1 can chickpeas, rinsed and drained
• 2-3 cloves garlic, minced1 tbsp extra-virgin olive oil
• 2 tbsp tahini (sesame seed paste)
• 3 tbsp water1/2 tsp tamari (wheat-free soy sauce) or Bragg's Amino Acids1/
• 4 tsp Celtic or Himalayan salt

Mix tahini, tamari and water and stir until creamy.  Set aside.  Heat oil in a large sauté pan and add garlic for 2 minutes, until fragrant.  Add chickpeas and stir for 1-2 minutes.  Add spinach, stir and cover for 1 minute.  Add salt and stir until spinach is wilted.  Add tahini sauce and stir through until warm.  Spinach should be bright green in color. Remove from heat and enjoy immediately.