Your health practitioner gives you the news: you're gluten intolerant. Or allergic to dairy products, sugar, wheat, whole categories of related and unrelated foods. You get the list. You know, the one that says what you need to avoid and what you can eat. No problem yet? Well, maybe until you get to breakfast or lunch or dinner a week or so later.
You begin to feel better but your taste buds and mind are beginning to complain. What about that 'crunch'? I need some variety! Harder yet, your family begins to whine and say these dreaded words, "I don't like this. Do we have anything GOOD to eat?". And in spite of how you feel, you're looking for outs and may begin to slide back.
Health Practitioners: I act as the implementation team between your office and a client/patient's mouth. Every person's...(click to read on)
Crunch. Variety. Sweetness without the glycemic spike. Yummy-ness. Noodles. Ethnic flavors. Miss it? Almost all is possible but we need to re-learn about old foods and learn about new ones too. It's an exciting time in food prep and cooking. And with personal guidance, in your own kitchen, you'll learn quickly and easily.read more
~Breakfast Egg Bowl Extraordinaire~
Light assembly required :)
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"Mysteries and functionality get worked out. Genie's organizational sense is nicely simple and personalized. If you don't make a system for the person that they will actually use, it's not a system. She makes one that are perfect for the environment and the requirements of the people who are going to use them." ~ Carrie B., Novato, Ca
"Genie's knowledge of the foods she suggests and teaches you to prepare is special. Her methods are thorough and fluid, her instruction is firm and gentle. Be prepared to smile, laugh and learn." ~ Charlie B., San Rafael, Ca