Our Story

Ten years ago, I was looking for a clean protein snack bar- I ate them for lunch every day at work. I was frustrated that I had to compromise on ingredients, because most of the bars I found were full of added sugar or sweeteners I would not recommend to my own patients. So, I started making my own protein bars at home in my kitchen. They were mostly made with black beans and almond butter, healthy protein and fat, and fiber, everything I was looking for.

Early in my career as a nurse practitioner, I realized nobody in primary care was really teaching people about food. So I became a certified diabetes educator, and over forty years in internal medicine, cardiology, and diabetes care I watched what food does to blood sugar, one patient at a time. I always believed lifestyle was as big a factor for most of my patients as the medicine we were prescribing.

My first try at bringing these bars to market did not go the way I hoped. The manufacturer changed the recipe, and since I did not know much about manufacturing foods, I accepted the changes and was only marginally happy with them. This time I formulated the bars myself and kept the ingredients the way I believe they should be.

RyD Right is named for my son Ryder, who lived a vibrant life. This bar is my way of honoring him.

Michele Sturt, DNP, CFNP, BC-ADM, CDCES