• Glenn Rothfeld, MD

Meet Katy!


Are you thinking of going gluten-free, sugar-free, dairy free, or full on Paleo? Then you need to meet Katy Driscol!

Katy has been The Rothfeld Center’s Apothecary Manager since 2009, and became the Lifestyle Educator in 2013. She has tons of personal experience with nutrition and fitness. She is a certified USA swimming coach and coached for four years, still occasionally running clinics. She currently participates in local groups throughout Boston that promote fitness and community to all audiences.

Katy has been gluten free for over four years and has practiced Paleo dieting. These changes, she explains, have bettered her life 100%. By listening to her body and eliminating foods that did not agree with her, chronic respiratory infections and stomach issues have disappeared. She has gained even more nutritional knowledge since working at TRC, explaining “I’ve been exposed to more of the science behind healthy eating.”

Katy is excited about being the nutritional counselor at The Rothfeld Center. “I can’t think of a better thing to do than help other people feel better by educating them on clean eating, or helping them get on track with the dietary changes their practitioner personally recommends. It can be very hard to change your eating habits, and I want to help people make the adjustments that will fit their lifestyle and improve their quality of life.”

To set up an appointment with Katy, please contact the front desk at 781.736.1901

Katy’s Cinnamon Banana Muffins!

These muffins are gluten, dairy, soy and added sugar free. The ripe bananas are enough to sweeten them up!



Makes 24 Muffins 3 cups cashew meal (you can find this at Trader Joe's. If you can only find almond meal that will work as well) 1 1/2 tsp baking soda 1/4 tsp salt 1 tbsp. cinnamon 3 large eggs 1 tbsp. vanilla 2 tbsp. coconut oil melted 5 really ripe bananas (you want to get close to 2 cups of mashed banana from these)


  • Preheat the oven to 350 degrees.

  • In a large bowl mix the dry ingredients: cashew meal, baking soda, salt, and cinnamon.

  • In another bowl mix the eggs, vanilla, and oil.

  • Add the wet ingredients into the dry ingredients and mix until well incorporated.

  • Peel the bananas and put them in the now empty wet ingredient bowl. Mash them up really good with a fork. Add the bananas to the batter and mix them up.

  • Now here I use an immersion blender to really blend and smooth the batter. You can also use a regular blender. If you don't have one you can skip this and it will be ok but your muffins will be denser; blending lightens the texture and leads to fluffier muffin. If you do have either blender you’ll want to use it until the batter looks smooth, which shouldn't take too long.


(Filled silicon muffin trays. Only kind of muffin tray I'll use)

  • Pour the batter into the muffin pans. I have two silicon muffin pans so I fill them both up and bake both at the same time. I highly recommend silicon muffin pans. You don't need to line or grease them. They're wonderful. If you have traditional pans make sure you use muffin cup liners. And if you only have one pan, you can do two batches.

  • Put the trays in the oven. After 15 minutes open the oven and rotate the pans 180 degrees. This will ensure the muffins cook evenly. Let muffins cook another 10 minutes. Nut meals brown up pretty quickly so just because they're brown doesn't mean they're done. Stick a knife in the middle of a muffin and if it comes out clean the muffins are done.


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