“How much you eat matters, but the quality of the food we put into our bodies matters more because it drives our gene function, metabolism and health.”
– Marc Hyman, MD
As a nutritionist, when chatting with potential clients, I often hear:
“I’d love to work with you, but I just love food too much…”
As a matter of fact, a client of mind recently told me that he was afraid that working with me meant no more tasty dinners, no more Sunday brunches and definitely no more burgers.
This perception always makes me chuckle. As a subscriber (and hopefully one of my followers on Instagram or Facebook), you know that I absolutely love food. Good food. In fact, my love of good food is what got me into the field of holistic nutrition in the first place!
So what do I mean by good food? Well, my clients still enjoy tasty dinners, Sunday brunches, and, yes, even burgers. The changes we make together involve the quantity and quality of the ingredients used in those dishes, and some tweaks in cooking techniques.
I am a firm believer that healthy food and tasty food are NOT mutually exclusive. And part of my mission is to teach you how. Here are a few ways to get started:
– Check out my spring-summer farmers market tours, and keep your eye out for upcoming cooking events
– Schedule a consult to create program that’s just right for you and your family
– Follow me on social for my informative Sunday Spotlight posts where I highlight producers of the quality ingredients you need in order to make your meals both nutritious and delicious
– Last, but not least, give the Grass-fed and Guilt-free Lamb Burger recipe from my recent cooking class a try!
Commit to making this spring the season of shifting your buying habits. Remember – buying fresh, local food isn’t just good for you (and your palate), but also good for the planet.