Inner Wild Nutrition

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Breckenridge, CO
Inner Wild Nutrition

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Welcome to Inner Wild Nutrition! My name is Uriell and I am a Registered Dietitian Nutritionist and I help cyclists, runners, and skiers know what to eat.

Uriell is a Registered Dietitian Nutritionist and owner of Whole Life Breck. She studied at Bastyr University in Seattle and then completed her dietetic internship with Utah State University during which she worked in a variety of clinical, community and food service nutrition settings throughout Colorado. Uriell’s passion for nutrition began while growing up on her family’s organic farm in Vermont. Upon moving to Breckenridge in 2007 she found that nutrition and questions regarding food and health were a common topic of conversation among friends and fellow athletes and she wanted to find a way to be able to answer those questions. Today, Uriell’s nutrition practice focuses on incorporating whole foods nutrition with sustainable goals that will help you achieve whole body health and wellness for a lifetime. Specialties include weight loss, sports and performance nutrition and chronic disease prevention or management. Uriell’s favorite part of her job is that her “work” is as much a part of her personal life as it is her professional life. Beyond Whole Life Breck, she can be found working at Whole Foods in Frisco, experimenting with new recipes in her kitchen, or outside either trail running, split boarding or training for her upcoming mountain bike race season. Uriell welcomes all ages and is open to discuss any nutritional interests you may have.

11/02/2026

My current favorite is a packet of the honey PB from Justin's: 7g protein | 17g fat | easy to eat without stopping👌

👀what are you bringing with to hold off hunger?

11/01/2026

Let’s give some examples:
🍌Complex carbs: whole grain toast, a banana or dried fruit
🍪Simple carbs: juice, a cookie, gummies or white bread + jam

🥴Too much protein, fat and/or fiber looks different for each person - it could be that their PBJ was on Daves Killer Bread (whole grain) & would have been better on sourdough, or it could be that even just the PB is too much fat and protein for them…
🌯It could be that they ate a balanced meal too close to their effort and they should have had a smaller snack and saved the meal for after - this is VERY different for each person & figuring this out is a big part of the work we do with our Fuel Your Potential athletes - because it’s really hard to figure out what’s not working if you don’t know WHY it might not be working ✌️

*this clip from an episode with

11/01/2026

Anything over 90 minutes (at any intensity) and over 60 minutes (high intensity) is a case for needing to add in a high carb recovery shake (or snack) that contains mostly carbs + some protein - a perfect example of this is recovery mix or chocolate cows or soy milk - get it in within 45 minutes after your effort to recover & set yourself up for your next effort!

10/31/2026

You don’t just need to go out there and suffer more or train harder - that hasn’t worked so far, has it?

Instead, what is another controllable that you can get intentional about? What’s something that you do every single day, no matter if you workout or not? What’s something that you don’t just say, “I don’t have the energy, I’ll skip it today”?

It’s FOOD! Nutrition - what you eat and when you eat! 💥

10/31/2026

I’ll be sharing a new “real food” fuel to inspire your weekend every friday

I want to know: are Rice Krispies…

10/30/2026

Meredith didn’t need more discipline. She was already showing up for every run.

What she needed was to stop carrying the guesswork alone. Once her fueling fit her real life, everything else had room to grow: her energy, her races, her confidence, and the way she feels about food.

If you train for the love of it and feel like you’ve hit a ceiling, this kind of support is for you too.

Thank you, Meredith, for letting us share your words 💛

DM me “discovery” and let’s talk about your goals.

10/29/2026

It has never made sense to have the same calorie (and macro) goal every single day, when you’re not doing the same thing every single day!! If your training load varies day to day, so should your calorie AND your macro intake - this ebb and flow is the core of giving your body what it needs based on what it’s just done and what it’s about to do

🤨Are you stuck eating the same thing and don’t know how to adjust your intake based on the variability of your days??

10/29/2026

The most unhealthy thing on your ride isn’t the gel. It’s showing up under-fueled 👇

Can’t stomach gels? Banana bread, sugar water, even candy works. What matters is getting enough carbs in, not where they come from.

💥 Fueled beats “clean” every time.

👉 Follow for more fueling tips that actually work on the trail

10/29/2026

You don’t have to quit your job to be able to show up for work + your life, but there’s a BIG gap that gets filled in when you start to add intentional nutrition to your unique schedule and the demands of shift work & wanting to be active - that’s where the magic really happens💥

🧑‍⚕️If you want to chat about how I support my nurses who are also training, comment SHIFT below and I’ll send you a DM - then we can decide if you’re a good fit for a free discovery call!

10/29/2026

There’s something just right about a meal that all fits in a big bowl - these are my staples - grab some ideas in the captions & make sure to save for later! ✌️

Cook pasta (or grain) of choice, sauté meat of choice with veggies (carrots, onion, kale) and then add a side salad with greens, fresh veg + balsamic reduction

Heyday Canning Co. beans of choice, topped with Greek yogurt + herbs, plus a piece of Indian flatbread/naan, or similar

A pile of greens (my first choice is arugula) with leftover ground meat (or crumbled tofu) that has been reheated with veggies (diced zucchini works great) + melted cheese, plus a big hunk of focaccia or sourdough bread

Pasta of your choice, topped with ground meat, lightly sautéed zucchini + peas, finished with shredded cheddar + basil

Crispy rice with tuna (canned and then seasoned), edamame, cucumber, pickled onions, furikake & avo on butter lettuce

*search crispy rice tuna bowls from rachel

Baked sweet potato topped with seasoned, crumbled tofu (this was pesto) with greens + cheddar

Orzo with lettuce, meatballs, zucchini and a feta/lemon dressing

*chicken zucchini meatballs with feta from Ali Slagle on NYT cooking

Address

Breckenridge, CO
80424

Telephone

+19704852584

Website

http://innerwildnutrition.com/

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