About

Who is The Nutrition Professor?

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Timaree Hagenburger, MPH, RD, EP-c

Timaree is a Registered Dietitian with a Master’s Degree in Public Health. She is a nutrition professor at Cosumnes River College and a professional speaker working in her community and with corporate wellness clients, including her role on the Worldwide Wellness Team for Apple. Timaree is a monthly columnist for the Lodi News Sentinel and guest contributor for the Stockton Record. Her innovative and engaging cookbook, The Foodie Bar Way: One meal. Lots of options. Everyone’s happy. is available as an Ebook and a full-color, 303 page, printed book at www.FoodieBars.com Timaree is a certified Exercise Physiologist through the American College of Sports Medicine and marathon runner. She has a regular segment on California Bountiful TV, which airs on 31 stations throughout California and nationwide on satellite stations. Timaree served on the executive boards of the Northern Area Dietetic Association and Slow Food Lodi and also teaches hands-on nutrition/cooking classes.


Timaree cherishes opportunities to connect with those around her to share her knowledge and passion for food, cooking, physical activity and good health. Her style is a marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.

While teaching and wellness work are her passions, Timaree has experience working in a variety of practice settings ranging from the acute care hospital (with surgical and general medicine patients) and ambulatory clinics (out patient counseling for diabetes, weight management, hypertension, etc.), to community nutrition (developing nutrition education materials/curriculum and counseling high risk pregnant and post-partum women, infants and children through WIC) and performing medical nutrition therapy for renal patients (dialysis center). She has also worked for the State of California at the WIC Branch performing program evaluations throughout the State, developing nutrition education materials and writing policy.

Timaree completed her undergraduate work, a Bachelor’s Degree in Nutritional Science, at California Polytechnic State University, San Luis Obispo. Her dietetic internship was performed at the West Los Angeles VA facility while simultaneously completing her graduate work at University of California, Los Angeles. Timaree is also an Exercise Physiologist certified through the American College of Sports Nutrition.

Aside from spending time with her family, running and exercising with her buddies and sharing practical information about optimizing health and quality of life through nutrition and physical activity, developing new recipes (and cooking up a storm) are her favorite things to do – she is already working on the second volume of The Foodie Bar Way!

 “It means so much to me when students and clients tell me how they are putting what they have learned about nutrition and fitness into practice and realizing health benefits for themselves and their families.”

-Timaree Hagenburger

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9 Responses
  • Pat Cano
    July 8, 2017

    Timaree, I really enjoy watching you on California bountiful. I am making the beet Citrus salad today.. can’t wait to try it

    • Timaree Hagenburger
      August 18, 2017

      I hope that you ended up loving the Citrus Beet Salad, as it is one of my favorites!

  • Charles Mor
    July 29, 2017

    When you appeared on California Bountiful making a quesadilla with mushrooms, you were stirring the mushrooms in what appeared to be a teflon skillet with metal tongs. You really shouldn’t use metal utensils in a teflon dish, as they can damage the coating and cause bits of the teflon to scrape off into your food, which is obviously not good for your own health nor your skillets. Also, it makes that nasty scraping sound.

    • Timaree Hagenburger
      August 18, 2017

      Charles, Thank you for the comment! I couldn’t agree more. I have since moved completely away from Teflon skillets and use only stainless on my induction cooktop (Salad Master).

  • Mark
    August 12, 2017

    Hello Timaree –
    I’ve recently had to strip salt from my diet. I just put my third batch of Lime Cilantro Brown Rice on the stove since I saw it on Cali Bou a few weeks ago. I love this recipe but I looked forward to seeing a search ingredient option of No/Low Sodium diets. I recently found a recipe for no sodium no-refried beans and they’ve become one of my staples as has the LCBR recipe on my stove right now. I’ve been wrapping them in 100% Whole Wheat tortilla’s and added black beans to the mix. I cooked a double batch so I can try them without the sodium laced tortillas.
    I wondered if you ever thought of adding a No/Low Sodium search button on your website. I love your appearances and would love to hear you talk about this difficult transition that many people go through. By the way, I’ve tried different things like Spike and Mrs. Dash but found them unable to fill my taste buds. (And I went out with friends one night, ordered a Margarita. When asked if I wanted with or without salt rim, I asked if they had Mrs. Dash?) I thought it was funny. I’m currently looking for new friends!

    • Timaree Hagenburger
      August 18, 2017

      I am so glad that you like the Lime Cilantro Brown Rice recipe! You can also substitute quinoa or other whole grains like barley or sorghum. In all of my recipes, the salt is optional, as people have different health issues and preferences. I would recommend substituting greens for the tortillas – romaine or another favorite lettuce, steamed collard leaves (I have a California Bountiful segment featuring this precise strategy), or even purple cabbage. Have fun!

    • Michelle Minolli
      August 21, 2017

      Try the Benson brand of NO SALT seasonings. I like them better than the rest.

      • Timaree Hagenburger
        August 23, 2017

        I will have to track that down. I do love the organic blend from Kirkland/Costco – the “kick” is super!

  • Barb
    August 13, 2017

    I’m new to plantbase eating and I live in a small country town- Sonora, CA. I’m struggling in choosing menu ideas for cooking for my self and my husband not giving up meat & I still cook for him. Happy that I found your website and you’re kinda local.

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