What’s Inside?
Watch this! Remember, read labels and avoid man-made chemicals, preservatives and words you can’t pronounce, just eat real food!
Watch this! Remember, read labels and avoid man-made chemicals, preservatives and words you can’t pronounce, just eat real food!
I was in Ozo Coffee Shop in Boulder a couple months ago when I saw this sign in front of some individually wrapped pastries. So I bought a slice of the gluten-free pumpkin bread. It was really good! In fact it was so good I started going out of my way each time I was…
Last weekend I attended the 2008 Gluten-Free Baking Invitational in Denver, Colorado. Johnson and Wales Culinary Institute hosted the conference. It was a monumental event. People traveled from all over the US and Canada to attend. If you or someone you know has recently been diagnosed with celiac disease or gluten intolerance please do not…
In February my friend Kendra taught me some fun, new ways to add more flavor into recipes. Over a course of four Saturday afternoons she and I cooked up a storm in my kitchen. We made: An herb roasted chicken. A pork loin rubbed with fresh spices and a cherry preserve sauce. Steamed fish, herbs…
We’ve completed another 12 month cycle and it is time to reflect and renew. As I do my own personal reflection I also took time to write down some of my favorite Healthy Discoveries from 2013. 1. Favorite Cookbooks- Practical Paleo and The 21 Day Sugar Detox: Bust Sugar Cravings & Carb Cravings Naturally by nutritionist,…
Do you: Keep getting stricter with yourself about food? Feel an increased sense of self-esteem when you eat healthy food, and superiority to those who don’t? Feel guilt or self-loathing when you stray from your diet? Or do you know people who spend most of their days evangelizing on behalf of their current health-food theories?…
In my wellness workshops one thing I often focus on is, reading food labels. I travel with various food boxes, cartons, bottles and packages (the original food is long gone) but the ingredient paragraph and Nutrition Facts remain. My audiences love this portion of the class. People are always shocked when they READ THE INGREDIENT…
