With the holidays behind us, many are feeling the effects of overindulgence and looking to the new year to get back on track. Starting a new diet can be intimidating and the amount of information coming at us about nutrition can be overwhelming, but Bend’s Mayra Molina Santana and Oscar Molina of Roots at Heart Nutrition Therapy aim to change that. A blend of a chef’s skills and a nutritionist’s knowledge is the basis for fresh ideas and a holistic approach to health.
The Source had the opportunity to catch up with the Molinas and learn more about what their combined experience has taught them and how they’ve been able to join forces to encourage us to think of food as medicine.
the Source: Oscar, can you tell us a little bit about how you got your start as a chef?
Oscar Molina: I started in restaurant kitchens in 2004 washing dishes. At the time, it was just a job, but a chef I worked with changed the way I saw food. He taught me that cooking isn’t just chopping vegetables or cooking meat. It’s understanding ingredients, technique and how to build flavor with intention. I learned to cook in a way where you don’t hope someone likes the dish — you cook with enough skill and care that you know will be good.
tS: How has that experience shaped your culinary vision for Roots at Heart?
OM: Working alongside Mayra and learning more about nutrition has expanded my cooking even more. I’ve come to see nutrition as more than “healthy food”—it’s nourishment, balance, and using ingredients with purpose.
At Roots at Heart, my vision is to make food that’s genuinely delicious and supports the body — meals made with real ingredients, quality oils and fats, and cooking techniques that respect the food. We want people to feel like they’re eating something satisfying, comforting, and also truly nourishing.
tS: Mayra, what inspired you to become a nutritionist?
Mayra Molina Santana: My own health journey inspired me. I worked in conventional health care and I saw a pattern: people would come in, get a pill, leave… and come back for another pill.
When it was my turn to be the patient after being diagnosed with an autoimmune condition and prediabetes, I wasn’t willing to accept that my only option was medication without addressing root causes.
During the pandemic, online education opened up and I took the opportunity to study holistic nutrition. I wanted to learn how to support the body with real food, lifestyle changes, and natural tools—not just “more supplements.” That path eventually brought Oscar and me together professionally, and we built Roots at Heart as a team.
tS: Are there any limitations on age or condition that would keep someone from benefiting from seeing a nutritionist and developing a strategy to overcome things like diabetes or high blood pressure?
MMS: There’s no age limit—nutrition supports everyone, from babies to elders.
In terms of limitations, the biggest one is mindset. If someone believes the only solution is a pill, injection, or surgery—and they’re not open to lifestyle change—then nutrition support won’t go very far. But if someone is willing to learn and take small consistent steps, nutrition can be powerful for both prevention and chronic conditions like diabetes and high blood pressure.
tS: What sparked the idea of combining your two fields of expertise into one business?
MMS: It honestly felt like a no-brainer. Nutrition is food—and food is nutrition. People can get great advice, but if they don’t know how to turn it into real meals at home, it’s hard to sustain.
By combining holistic nutrition with chef support, we help people connect the “what should I eat?” with “how do I actually cook and enjoy it?” We like to say: nutrition + chef support = a practical path to feeling better.
tS: What is your favorite healthful weeknight meal?
Both: Tacos — hands down.
OM: I love tacos because everything can be made from scratch: the seasoning, the salsa, and the fillings. We use high-quality ingredients (often local), and I’ll mix flavors and proteins depending on what’s available—sometimes even more nutrient-dense options like organ meats.
MMS: From a nutrition standpoint, tacos can be really balanced: solid protein, carbs from the tortilla, fiber and phytonutrients from cilantro/onion/salsa, and healthy fats like avocado if you want. It’s simple, satisfying, and easy to make work for different health goals.
tS: Are there any nutritional trends going around that you believe are not as beneficial as they claim to be?
MMS: We’re cautious about heavily marketed “health” products—especially things like meal replacement shakes, powdered proteins, and “zero sugar” drinks that look healthy on the label but are still highly processed.
We’re big believers in keeping health simple and realistic. Real food, movement, and joy matter. You don’t need thousands of dollars in supplements or equipment to start feeling better.
tS: What are some of your favorite tips for making nutrition at home a little bit easier?
MMS: Make your home environment support you. If you don’t buy foods that derail you, you won’t be fighting temptation every day. Keep it simple: build meals around real ingredients and repeat what works. Don’t be afraid to cook. Treat it like a hobby, not a chore. Try something new, learn from it, and improve over time.
tS: You are going to lead a discussion at Larkspur Community Center Saturday, Jan. 10, 1:30–2:30pm. Do you have any other upcoming events?
OM: Yes, Mayra will be at Larkspur Community Center guiding a discussion on the potential benefits of coffee and tea.
We’re also working on next year’s class schedule, including tortilla-making, and we’re exploring bilingual cooking classes with community partners. Long-term, our dream is to have a teaching kitchen where we can host hands-on classes—from basic knife skills to cooking nutrient-dense meals.
Roots at Heart
1010 NW Harriman Ste E, Bend
541-241-6529
rootsatheart.com/
This article appears in the Source January 8, 2026.
MAKE LOCAL JOURNALISM HAPPEN
Republish our articles for free, online or in print, under a Creative Commons license.
