A little info on me. I’m a certified holistic nutritionist. However, I used to teach in a Title One school in North Carolina. While I loved the kids, teaching made me eat poorly because I was stressed out. However a few years ago, when my Dad had his first heart attack and I made cooking healthy recipes a priority as heart disease and diabetes (the kind brought on by food) run in our family. This is when I really started creating and reinventing recipes to make them better for our bodies.
This January, my Dad passed away suddenly from a heart attack after his daily 5:30a.m. Crossfit workout. As much as he worked out, he wasn’t careful about what he ate (I mean, when you have a stent, it’s probably not a good idea to be eating Italian sausages). Since he passed, I became a certified holistic nutritionist so I can really help people re-shape how they eat so they can live long and healthy lives as a result.
(This was the last picture we took together)
These recipes use healthy alternatives in place of the not-so-good-for-you ingredients. These replacements maintain your glucose levels, so your sugar doesn’t spike and your cholesterol doesn’t skyrocket, therefore you stay lean and you stay healthy. By changing the way we eat, we can maintain a health lifestyle that isn’t dictated by following specific diet plans or counting calories.
Now let’s cook something.