Below are some common questions I have received, and my best answers. If you have a question, and do not see it here, please feel free to send over a note to email@example.com
Frequently asked questions
What is your background?
I have a Bachelor of Arts degree in Political Science and a Master of Science in Holistic Nutrition. Additionally, I am a certified yoga teacher. I have worked in market research, in the natural food and wellness industry, as well as at an integrative medicine clinic, assisting with nutritional consults. Additionally, I was responsible for writing a Healthy Living Initiative for children at a non-profit organization. More recently, I have taught yoga, specifically prenatal yoga and yoga for kids. Most importantly, I am a mother to three kiddos that light up my life, and are constantly an inspiration for me to do better and be better. Food - good food, is my passion. Balance is my goal.
Who did your logo?
Believe it or not, my very talented husband deserves credit for the logo. He is a logo and marketing whiz!
Do you have recommendations for certain products?
I am looking for specific recipes, like gluten free or vegan. Do you have a way to find these recipes?
I use a tag for each of my recipes, identifying into which, any and all, categories they fall. You can click on a recipe, and use the tag at the bottom of the recipe to find more recipes in that category. Equally, I have an allergy friendly page that breaks the recipes in the three categories; dairy free, nut free and gluten free.
I have been told by my doctor I have a certain medical condition and need to eat a certain way. Can you help with that?
While I have worked in clinical situations, it is best to follow the advice of a medical or health professional who can work with you on an individual basis and has access to all of your medical history and can monitor your health accordingly through labwork and/or other diagnostic tools.
If your recipes are healthy, why do you use butter and other saturated fat? Why do you use cane sugar?
Healthy means something different to different people. To me, healthy means whole foods, with as little processing as possible. I subscribe to the philosophy that the source of the food matters. Organic grass fed butter is a lot different than a tub of processed chemicals, coloring and preservatives that may not have saturated fat but is certainly not a healthy product in my opinion. I do include a resource on the benefits of healthy fats that explains a bit more in depth.
Do you have the nutrition content of your recipes?
I do not list the nutritional information with the recipes. I do believe that for the most part, if you eat a variety of whole foods in their natural form, emphasizing quality and sourcing, concentrating on the numbers isn't necessary. This includes taking into account any dietary restrictions or medical condition and focusing on a balance of sustainably grown fruits, vegetables, legumes, nuts, meats, dairy, whole grains and healthy fats, Additionally, this philosophy encompasses listening to your body and following its guidance as to what works and what doesn't.