While meals cooked in the home are always the safest and healthiest ways to eat, sometimes we must eat out. Here are some tips to avoid picking up any illnesses when eating out for a business meeting, celebration, or a quick lunch.
The daily hustle and bustle of chef life can be very rewarding, yet very challenging at times. Food anatomy is everchanging and so many new trends and fad diets follow. From meal planning to fine dining, the key is to keep your clients engaged. Creativity, texture, and taste are important elements when creating a dish for either my client and also myself. In order for me to stay focused, I take my vitamins every morning and add in nutrients by eating the right foods. I have a cup of coffee with a scoop of collagen. After my vitamins, I have a banana or cup of oatmeal or piece of cheese. I was never much of a breakfast person, but I do indulge in lunch or snacks on the go like cherry tomatoes or a light salad. Then, for dinner I have either fish or a lean protein like chicken or beef with green vegetables like kale, spinach, or broccoli. Then off to a restful sleep. The next morning I’m up at it again checking emails and starting my day. Optimize and Monetize! Chef Life!
Today I want to talk about collagen. Unfortunately, as we age our bodies get depleted of so many nutrients and other vitally important things that keep us moving and happy with ourselves. Lacking in collagen hits home in a big way for me because I’ve always had beautiful skin, people have always commented on my skin, and now it’s what I dislike most about myself when I look in the mirror. I’ve been looking closely for a supplement to help me restore the collagen levels I need to improve elasticity, vibrancy, and hydration. I came across the top 10 collagen killers, which I will talk about, but first, here are some facts about collagen from Dr. Axe:
SEVEN MYTHS AND SEVEN TRUTHS ABOUT THE KETO DIET from DR. AXE
Myth 1: Carbs are an essential nutrient for good health.
Truth 1: There are essential proteins and essential fatty acids, but there is no such thing as an essential carbohydrate.
Need a Boost? Why I Started Incorporating Beef Liver into My Diet, And Why You Should Too by Chef Paige G
Tonight, I finally did something that I have been meaning to do for quite a while. I cooked Tacos using what is called beef boost instead of regular ground beef. What is beef boost, you ask? Beef boost is a blend of the ground beef everyone knows and loves with beef liver (The beef boost I bought is 90% ground beef to 10% liver).
If you are like me, the idea of eating liver is not very appetizing. Trust me, I was not expecting something to salivate over... I was pretty sure it would taste pretty gross actually. Then WHY was I so excited to start cooking with this boost? Because I know how great eating organ meat is for our bodies, and I was ready to bite the bullet and start benefiting from this powerful superfood…yes, I said superfood.
During this time of year I'm always looking to more earthy, heartier, rustic dishes to warm body and soul. Chestnuts similar mushrooms not only pair nicely with many wines but also contain great benefits. Including folate which you find in leafy greens as well as a good source of fats the body needs. Check out the additional vitamins and minerals chestnuts provide below and enjoy your winter celebrating.
A year ago when I decided to make a change to become a personal chef it was the best decision of my life. I went from making food and creating dishes for mostly people I would never see not utilizing my background in Nutrition to help and often time the opposite making delicious food that wasn’t the healthiest.
These days I see the impact of my job every day. Clients who are well on the road to better health, parents telling me they get to spend more time with their kids, individuals who wore off vegetables years ago now wanting them more then ever. I get to use my degree in nutrition and my background in fine dinning and seasonal cooking to make a positive impact on peoples lives.
Not that it wasn’t without challenges along the way. With the support of the Whole Health Everyday chef team there was never a diet problem, new diet, or situation someone hasn’t encountered and couldn’t help me through.
I look forward to the next year and helping more people eat and feel better
The Mexican Riviera, specifically the city of Tulum has been a hot travel destination for the last few years. Pictures of its perfect turquoise waters, cream colored sandy beaches and jungle hideouts have been a regular fixture on everyone’s Instagram. My husband and I decided to make it this year’s vacation destination and we found that it had much more to offer than its natural beauty and hippy chic vibe.
Our main reason for visiting this area was the world-class diving in the famous freshwater cenotes and coral reefs off the coast of Cozumel. And to be sure, it was world class. If you enjoy scuba diving or even just snorkeling the state of Quintana Roo (which encompasses Cancun, Cozumel, Playa del Carmen and Tulum) is one of the best in locations in the world.
WHE had our first pop-up dinner on Oct 28, 2018. - Heres the highlights
As a Chef, cooking healthy food and being healthy is a top priority for me. In general, I always strive to cook healthy yet satisfying food for my clients, unless they have requested otherwise or are hosting an event. In keeping up with being healthy, both mentally and physically, kayaking is a sport that I have found to be able to do so. Kayaking and gliding along the water helps me keep a clear mindset. I’ve also outfitted my kayaks to be able to fish off of them. With a clear healthy mind, I can be more effective and creative as a Chef. As a Personal Chef it’s important to my clients that I am always on top of my game. They have specific diet and culinary needs that I need to focus on, along with health focused menu planning.
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