Photos by Ron Burkett
Jennifer Conn prepares plates at FIT Biscuit in Trussville. As a certified master integrative nutritionist, functional medicine coach and food educator, Conn guides people to appropriate natural and dietary choices to combat or even eliminate lifestyle diseases such as diabetes, high blood pressure and chronic pain.
Trussville nutritionist and restaurateur Jennifer Conn has been selected as the exclusive chef for a Birmingham-based NFL combine and pro day prep camp.
Xtreme Fitness & Performance owner Kevin Brown runs the camp for NFL hopefuls and selected Conn because of her committed use of natural ingredients at her restaurant, FIT Biscuit.
“There’s a lot that goes into the program. We have physical therapists, movement specialists, chiropractors, position coaches. But Jennifer has one of the most important roles,” Brown said. “If she doesn’t put the proper nutrients in their bodies, they can’t perform the way I need them to in the weight room and the gym.”
Brown has dedicated his career to pushing athletes toward the next level of performance. His experience has shaped what he sees as the optimal training program.
“A lot of camps bring in 50 or 100 guys and work them all the same. But we’ll only accept about 10 or 12 guys. That will allow us to customize the program for the individual athlete to truly get them to peak performance,” Brown said.
UAB’s Nutrition Performance team will provide the most accurate body mass analysis available through the university’s Bod Pod, Bioelectrical Impedance Analysis and Dual Energy X-ray Absorptiometry scans. The information collected will be the basis for each athlete’s customized plan, including micronutrient data provided to Conn as the blueprint for individualized meal plans.
“These guys will get a diet that is mostly plant based, with healthy fat sources like avocado, seeds, nuts and nut butter,” Conn said. “They won’t be consuming any form of processed sugar during their eight weeks with me, but they will have some natural sugars found in honey, maple syrup or fruit.”
Brown said that Conn will play a vital role in the players’ success.
“The nutrition portion of the program is essential. Obviously, a guy needing to gain weight shouldn’t have the same thing as a guy losing weight. Jennifer’s program will make sure each guy get the nutrients needed for energy to keep up during the workouts while also meeting their weight goals.”
To fully immerse themselves in the preparatory process, trainees will be housed together for the duration of the camp. The residential aspect of the program’s design also allows for dietary regulation.
“They’re preparing for one of the most important days of their career so far. We don’t want any distractions or anything that could interfere with their progress,” Brown said.
Brown and other members of the camp’s staff will travel along with Conn’s meals with players to Indianapolis for the combine, which runs Feb. 26-March 4.
“We don’t want the players eating something their bodies haven’t been accustomed to for the past six to eight weeks,” he said. “We do not need stomach issues during the combine.”
Conn is an established trainer in her own right.
As a certified master integrative nutritionist, functional medicine coach and food educator, she guides people into appropriate natural and dietary choices to combat or even eliminate lifestyle diseases such as diabetes, high blood pressure and chronic pain.
“Processed foods offer less energy because the nutrients have already been broken down,” she said. “They also include chemicals for flavor, color and preservatives that are actually toxins. People that eat a lot of processed foods feel sluggish all the time because the little bit of energy they received in their food is being used to fight off toxins within their own bodies instead of fueling their bodies for life. Over time, that cycle seriously compromises our health.”
Conn has been feeding members of the Trussville community since 2012, though the meals were solely ordered and prepared in advance until she assumed operation of the Chocolate Biscuit in July 2018.
Passersby may have noticed the name change of the local favorite to FIT Biscuit — a combination of Conn’s business, Food Integrated Training, and the previous name.
“The restaurant provides an opportunity for people to try the food and realize I’m not just trying to feed everyone raw kale and flax seed,” she said. “Food is our energy source, but it should also be enjoyed.”
Though the menu received an overhaul to reflect Conn’s clean eating approach, nostalgic offerings are still included in the lineup.
“I kept the chocolate sauce but now use organic milk, organic sugar and raw cacao instead. I kept the poppy seed dressing, I just reduced the amount of sugar and changed the types of oils used so that they’re working for your body and not against it,” she said.
The prepared meals that have created Conn’s local following are still available for on a first-come, first-serve basis for carryout or by reserving in advance.
Located at 355 Main St., FIT Biscuit is open Thursday through Saturday from 11 a.m. to 2 p.m. Search @fitonyourfork on Facebook for weekly menus and more. For more information, email fitonyourfork@gmail.com or call 655-0119.
