I kept collecting cookbooks and diet related books. I tried many different diets, from microbiotics to Atkins. I was vegetarian for years until I became deeply anemic and was told that I had to add some beef to my diet. in the 80s I went on the so popular low-fat high-process, artificial-everything diet. Then it was time to ditch to whole wheat breads and pasta.
And during all my life I always thought I was healthy and doing the best I could to be in my best possible shape and health. It wasn’t until I started my nutrition program at IIN that I learned that a diet that it’s based on WHOLE, REAL foods was the only alternative.
There is not one perfect diet. We are all different people, with different lives, different activity levels, living in different parts of the world and we will have different dietary needs.
One thing we all have in common- we need to know what it’s in our plates, we need to have control and a choice of what we decide to eat. The only way we can do that is to cook our meal at home. That way you know you bought an organic, local, seasonal food and you are feeding that to your family.
Now I wanted to make sure that my clients will get to the kitchen and will cook their meals, so I enrolled at the Culinary Nutrition Expert Program. I learned more about cooking and creating healthy recipes.
I also learned how to:
- Develop meal plans
- Modify and test recipes
- Teach cooking classes & workshops
- Work with specific health conditions
- Use food as medicine
I don’t believe in counting calories or labeling a specific dietary approach like “Paleo”, “Raw Food”,”Vegan”, etc. As Meghan Telpner of the Academy of Culinary Nutrition says, ”labels are for tin cans”. I will guide you to find the food and lifestyle choices that best support YOU.