As a Certified Health Coach who specializes in healthy gluten free living and someone living and thriving with Celiac Disease, there’s no doubt that I experiment a lot with food, cook a lot for myself and am very concerned with what goes into my body. My first blog for my new website I discuss meal making and recipe writing – as well, why I choose to put recipes on my blog and my connection with food and the work I do. It’s all about our stories and I am here to tell mine and to be a part of yours.
Recipe writing is an art and a science. I do not profess to be an artist nor a scientist in this category yet I am taking the time to honor those from whom I am learning. While growing up, my mother worked 25 years for Dr. Jean Mayer, a world-renowned nutritionist that ultimately became the President of Tufts University. Never was there soda in the house or junk (as my mother called it). If my brother or I were hungry we were told to eat a piece of fruit. I learned to cook over the telephone. At the young age of 13, my mother would call from work at the University to tell me that she was bringing colleague’s of Dr. Mayer’s to the house for dinner and would I make it for her. I jumped at the idea. It entailed setting the table for 6, putting the oven on 350 degrees and then she proceeded to instruct me on how to prepare the meal she had in mind. I have fond memories of being young and feeling comfortable in the kitchen.
There are so many talented recipe writers, bakers that I would like to honor; some I’ve met and others I admire from afar. My dear friend, Lindsey Deitsch, Chief Baking Officer and Founder of XO Baking Co www.xobakingco.com has taught me an infinite amount about the art and craft of baking. She is all that and a nutritional research expert. Measuring is an exact science that I am learning to respect more and more while I bake. Thank you Lindsey for your patience and invaluable lessons. As far as cooking I’d like to mention Elana Amsterdam, www.elanaspantry.com whom I have not yet met. Her love and work with food suits me perfectly. Her recipes are gluten-free, grain-free, paleo and she also has many wonderful Jewish holiday recipes that I have used again and again.
I am not a professional writer, although have been asked to write for a couple of publications. I am not a professional chef, although have created many simple, nutritious meals for various people and would like to document them for others who are interested. In addition to so many others that I could mention right now, I found my main source of inspiration to write and document my recipes from my mother who wanted only the best for her children and made living mindfully with nutrition a focal point in the household. So to my mother, Lindsey, Elana and countless others I owe gratitude.
While diagnosed with Celiac Disease 5+ years ago I learned to change my life and eating habits pretty quickly. Always a healthy eater, I had to re-learn what healthy was for me and to learn to listen to my body and hence go with your gut was born.
Celiac Disease is a complex, multi-system, multi-symptom condition and I hope to bring simplicity to you through the meals I make, advice I bring to the table, tips and insight, to help navigate being gluten-free, and all that goes along with it, as best as I can. I have a full resource page that can be useful for anyone with Celiac Disease (CD), gluten intolerance, your loved ones or for anyone that wants to learn more about it. I am here to create awareness for those with CD, those living with someone diagnosed with CD, someone with gluten intolerance or non-celiac-gluten-intolerance (NCGI). Whatever it may be, I am here to make the process a bit easier.
Back to meal planning and recipe writing. There’s so much thought that goes into a meal. First comes the idea – sometime it comes from going out to dinner at a favorite restaurant and seeing a gluten-filled item that I love and can not order or the meal idea may strike me while shopping at the grocery store, farmers market… in the middle of the street, in the middle of my sleep or often standing in front of the refrigerator. My focus is always on creating a fresh, healthy (often organic), delicious, (fairly easy) gluten free meal with the least amount of processed food as possible. I do not use a slow or fast cooker. You’ll know it if/when that happens. So deciding on the meal comes first, then the shopping takes place – often I shop at Whole Foods Market, my local health food and mainstream stores. Between that and a local farmers market selling fruits and vegetables of the season; I can find everything I need.
So after the shopping is done – then comes all of the chopping. I love to chop vegetables. It’s therapeutic for me. Like ironing a shirt or sewing for others – chopping give me that same sense.
You may ask me why I’d like to document my recipes – well, mainly it’s that most of my recipes I could never replicate. Quite often, I cook with what I have in the refrigerator and I am the queen of creating a meal from nothing.
So sit back, enjoy what I have to offer and please reach out if you have any questions or want to learn more about what I do…Thanks for stopping by!