Podcasts about against all grain

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

How many of you have read one of Danielle Walker's fabulous cookbooks? Her newest is called Make It Easy, but she's also got Against All Grain, Celebrations, Healthy in a Hurry, and her memoir, Food Saved Me. We know a lot of you are already cooking with her regularly. Well, we got to OFFICIALLY!!! AND, we got to make non-dairy QUESO! It was truly amazing! Make sure to not just download this episode, but watch it on Youtube to get the recipe and follow along. Danielle is so wise in terms of making cooking fun with kids and the difference healthy foods can make in the lives of the kids we love and ourselves! We can't wait for you to listen to this one with the delightful Danielle Walker! Danielle's Substack Cheesy Nacho Sauce Recipe . . . . . Grab a copy of Are My Kids on Track? to follow along with us through the season! Sign up to receive the monthly newsletter to keep up to date with where David and Sissy are speaking, where they are taco'ing, PLUS conversation starters for you and your family to share! Go behind the scenes and watch our podcast on YouTube! Download a copy of the Raising Boys and Girls Feelings Chart. Connect with David, Sissy, and Melissa at raisingboysandgirls.com. . . . . . If you would like to partner with Raising Boys and Girls as a podcast sponsor, fill out our Advertise with us form. Learn more about your ad choices. Visit megaphone.fm/adchoices

My guest today is Danielle Walker, New York Times bestselling cookbook author who shot to fame with her first book, Against All Grain. Danielle was a Forbes 30 under 30, and has appeared many times on The Today Show. She is also an advocate for those with autoimmune diseases like hers. She's written many cookbooks, and her latest is Make it Easy.Today we talk about:* building community as a writer* the intersection of book titles and branding* behind the scenes of The Today Show* the creative process of recipe creation, and so much more.I hope you enjoy the show!$1,000 and $2,500 Scholarships for Aspiring Writers. Applications now open! More information here.

Growing up, Danielle Walker's family often convened for big meals prepared by her Italian grandmother, Grandma Marge. Back then, Danielle enjoyed a wide variety of food without restriction; but she began experiencing severe abdominal pain in her 20s that ultimately led her to totally transform her diet—cutting grains, lactose, sugar and more. As Danielle found relief in this approach—and realized that others with similar ailments could as well—she began compiling her recipes in an online blog called Against All Grain. Before long, the self-taught chef became a bestselling cookbook author, more recently branching out with her own product lines and cooking courses. This week on How I Built This Lab, Danielle talks with Guy about being an ‘accidental entrepreneur' as she chronicles her journey to building a multifaceted business centered around healthy eating. Plus, Danielle shares her advice for other creators looking to build an audience and discusses food's potential to help millions suffering from autoimmune diseases.This episode was produced by Katherine Sypher with music composed by Ramtin Arablouei. It was edited by John Isabella with research help from Sam Paulson. Our audio engineer was Robert Rodriguez.You can follow HIBT on X & Instagram, and email us at hibt@id.wondery.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rekindle your love for timeless culinary classics as we leaf through the pages of beloved cookbooks that have seasoned our stovetop stories. From the ever-reliable "Joy of Cooking" to the delightful pie recipes in "Pie Every Day" by Pat Willard, this episode promises a hearty serving of nostalgia paired with practical kitchen wisdom. Discover how these cherished guides have not only been a foundation for cooking techniques but also a connection to a community that shares a passion for dependable and delectable dishes.Embark on a flavorful journey through the diverse landscapes of cultural cookbooks, where each recipe tells a tale as rich as its ingredients. We'll celebrate the way cookbooks like Danielle Walker's "Against All Grain" series artfully accommodate dietary needs without sacrificing the essence of cooking. From the narrative-driven "Deep Run Roots" by Vivian Howard to Melissa Martin's "Mosquito Supper Club," we'll reveal how these collections document culinary heritage. This episode is a tribute to the boundless inspiration found in the pages of both vintage and modern cookbooks—join us at the table for a feast of the senses.Support the show

Today we sit down with bestselling author Danielle Walker and discuss the impacts of food on our bodies, long term health goals and health crises, and the important balance that couples strike to support one another at their highest and lowest moments. As she struggled with  an autoimmune disease, Danielle discovered beautiful ways to radically alter what and how she ate. She has pioneered a rich set of recipes that offer delicious alternatives to the Standard American Diet, helping millions of people improve their health and overall wellbeing.We enjoyed our conversation with Danielle and learned so much from her! We strongly encourage you to pick up her memoir Food Saved Me, and to grab one of her cookbooks or check out her website where you can find more recipes. Danielle Walker is an entrepreneur, mother, and 4x New York Times bestselling cookbook author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me, Healthy in a Hurry). She was featured on the coveted Forbes 30 under 30 list in 2015 and has sold over 1 million copies of her cookbooks. For more information, please visit: https://daniellewalker.com/Follow Danielle on Instagram: @daniellewalker

Check out and purchase my individual health protocols here >> Danielle Walker joined us today from Against All Grain. For those that don’t know she’s the author of the book Against all Grain and Meals Made Easy. We don’t own the 2nd one yet but Kate and I really like Against all Grain a lot. […]

We need more people like Hanalei in the world. Hard-working and fun-loving at the same time. In her generation, I'm pretty sure she is a unicorn. With such drive and passion for cooking plus wanting to lead a team, I'm impressed. Hanalei is writing her own ticket and it is going to be fun keeping in touch with her as she continues to develop and grow in the industry. At the age of 23, she published her first book. A very related book of her experiences moving from a line-level employee to a leadership role. It really is one of the toughest jumps to make in the business. Your work buddys are now testing you to see how far they can get before you check them back into place. Other leaders with severe insecurity issues now see you as the competition and “out for them”. It's a lonely place to be even though everyone is watching you. Take a look at her website and grab a copy of her book Nice Work, Boys! Order through her website so she can sign the book for you, who knows it could be a collector's item one day. Make it a point to browse through the site as well. Read some posts and take a look at her merch. She has some fun stuff on there. Then go to Instagram and give her a follow. @ladylinecookHere are a few of the things we discussed in todays episodeKitchen Confidential by Anthony Bourdain - Any aspiring cook/chef/dishwasher/whatever must read this book. A word of warning for those that want to continue to follow his books. His name is not protected so you will see plenty of crap out there that was written by some lowlife trying to capitalize on his suicide.Zahav: A World of Israeli Cooking -This is a book that is geared to those with some good cooking skills. The average home cook may struggle with the recipes inside. Danielle Walker's Against All Grain, Meals Made Simple - This is the book Hanalei was referring to when talking about the autoimmune disease cookbook.The Food Lab: Better Home Cooking Through Science Like a modern-day On Food & Cooking. This is not what I would call a light read but more of a reference book as you create new recipes. Understanding the why is so incredibly important in cooking, especially if you want to have any form of consistency. Disclaimer: To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

Today on the podcast I have Misa Pignataro who is the founder of Misa's Clean Kitchen. We discuss all things kids in the kitchen, her favorite cookware for kids, and ingredients to stay away from in the grocery store! Don't miss it!   Against All Grain: https://amzn.to/3s4NAdx   Noteable Things:    Misa's Clean Kitchen:  Sweet potato quiche: http://misascleankitchen.com/sweet-potato-quiche/ Spinach chocolate chip muffins: http://misascleankitchen.com/chocolate-chip-spinach-muffins/ Sweet potato chocolate chip muffins: http://misascleankitchen.com/sweet-potato-chocolate-chip-muffins/   Kid's Chef Knife: https://amzn.to/3VBur0y Sur La Table Culinary Kit for kids: https://amzn.to/3gmbY8d Nylon Knife: https://amzn.to/3gjLzHM Crinkle Cutter Knife: https://amzn.to/3gjIcRp   The Learning Tower We Have: https://www.etsy.com/listing/743092667/learning-tower-kitchen-helper-tower?click_key=4e2ece187842549e54e46da693ca1aae1bce4af8%3A743092667&click_sum=a34bc038&ref=shop_home_active_3&pro=1   The Switch Witch: https://www.mamanatural.com/the-switch-witch/   https://laurennicolejones.com/podcast-episode-getting-our-kids-in-the-kitchen/   Facebook:Misa's Clean Kitchen Instagram: @MisasCleanKitchen http://misascleankitchen.com

Growing up, Danielle Walker's family often convened for big meals prepared by her Italian grandmother, Grandma Marge. Back then, Danielle enjoyed a wide variety of food without restriction; but she began experiencing severe abdominal pain in her 20s that ultimately led her to totally transform her diet—cutting grains, lactose, sugar and more. As Danielle found relief in this approach—and realized that others with similar ailments could as well—she began compiling her recipes in an online blog called Against All Grain. Before long, the self-taught chef became a bestselling cookbook author, more recently branching out with her own product lines and cooking courses. This week on How I Built This Lab, Danielle talks with Guy about being an ‘accidental entrepreneur' as she chronicles her journey to building a multifaceted business centered around healthy eating. Plus, Danielle shares her advice for other creators looking to build an audience and discusses food's potential to help millions suffering from autoimmune diseases.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

205. In Developing Healthy Eating Habits, host Will Moore sits down with Danielle Walker (@daniellewalker), to discuss how to fuel your body with nutrients that will enrich your life. Danielle breaks down what it means to have an autoimmune disease and use it to build your momentum and happiness. She also discusses the number one habit she is working on to keep it all going. This episode is great for anyone suffering from ulcerative colitis or chrones disease. What's your core score? Take the FREE Life Evaluator Quiz to see where you currently stand in your five cores: www.mooremomentum.com/free-li... Like and Subscribe! Are you ready to fire on all cylinders? If so, let's go! MORE ABOUT 5 CORE LIFE & WILL MOORE: My #1 mission in life is to help you become the best version of YOURself so you can, in turn, pay it forward to make the world the best version of ITself. WHAT'S YOUR CORE SCORE? Take the FREE Life Evaluator Quiz to see where you currently stand in your five cores: https://www.mooremomentum.com/free-life-evaluation Like and Subscribe! FIND ME ON FACEBOOK, IG or TWITTER: @mooremomentum JOIN MY FACEBOOK GROUP: 5 Core Life: Become an Entrepreneur in the Five Crucial Areas of Your Life ⬇️ https://www.facebook.com/groups/buildamilliondollarbiz/ SIGN UP FOR OUR WEEKLY BLOG AS WELL! www.mooremomentum.com/blog Danielle Walker Bio: Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me) health advocate and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. Learn more at: https://daniellewalker.com --- Send in a voice message: https://anchor.fm/5corelife/message

In this episode, chef and RD Allison Schaaf shares her favorite recipe blogs, as well as those of the Prep Dish team. Don't forget, Prep Dish has a blog too! We add new content every Tuesday and you can find a lot of our favorite recipes there! Connect with Allison: PrepDish.com Instagram: https://www.instagram.com/prepdish/ Get your FREE mealplan at PrepDish.com/podcast OR text the word mealprep to 33777 Resources mentioned in this podcast: Get your free trial at prepdish.com/mpm for two weeks of free meal plans! Prep Dish Blog w/ Search Feature: https://prepdish.com/blog/ Pinch of Yum: https://pinchofyum.com/ Cookie and Kate: https://cookieandkate.com/ The Kitchn: https://www.thekitchn.com/ Epicurious: https://www.epicurious.com/ Paleo Running Mama: https://www.paleorunningmomma.com/ Trim Healthy Mama: https://trimhealthymama.com/ Skinny Taste: https://www.skinnytaste.com/ Skinny Taste Carrot Cake: https://www.skinnytaste.com/super-moist-carrot-cake-with-cream/ Against All Grain: https://againstallgrain.com/  

Ulcerative colitis is one of the most common autoimmune conditions of our time. That said, we are seeing an incredible uptick in autoimmune conditions in general. Basically, these are conditions like type 1 diabetes, lupus, rheumatoid arthritis, ulcerative colitis, and multiple sclerosis that are characterized by an immune system that, for whatever reason, suddenly attacks the host. These diseases are now affecting more than 50 million Americans. And that's just the number who have been diagnosed. In this podcast, I have the pleasure of spending time with Danielle Walker. Her name may well be familiar to many of you as she is the New York Times bestselling author of the Against All Grain series of cookbooks. Her cookbooks are wonderful, and today we get the backstory. You will have the opportunity to share in what motivated Danielle to dedicate herself to creating ways for people to eat in response to the challenges of autoimmune conditions. We discuss her new book, Food Saved Me. And when you read the book, you'll realize that it quite literally did. In the face of advancing disease and profound reactions to medications, Danielle was able to gain control of her ulcerative colitis and regain her general health as well. Please enjoy the podcast, and I certainly recommend the book, especially as it serves as a commentary on how our modern, industrialized foods are threatening our health. ==== Danielle Walker is a New York Times bestselling cookbook author (Against All Grain, Meals Made Simple, Celebrations, and Eat What You Love), health advocate, and self-trained chef. After being diagnosed with an autoimmune disease at age twenty-two and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog at daniellewalker.com as a beacon of hope for others. For over a decade she has been a pioneer in advocating for a grain- and gluten-free lifestyle, having earned a spot on the coveted Forbes 30 under 30 list in 2015. Her delicious recipes have satiated the palates of autoimmune sufferers, kids with food allergies, healthy eaters, and foodies alike. From nostalgic comfort foods to healthy holiday swaps to quick-and-easy meals for kids, Danielle has created thousands of recipes as well as kitchen, food, and parenting hacks that make life easier and healthier. Danielle regularly shares her health journey, recipes, and expert tips on the Today show, The Doctors, E! News, Access Hollywood, Home & Family, and many other nationally syndicated shows. Her work has been featured in People, O Magazine, USA Today, Shape, Women's Health, Parents, Well + Good, and more.

When you're going through something awful and tragic, it's impossible to imagine the good parts that will come. You can't see the resilience you're building, the faith that you're constructing, or the wrestling that turns into confident hope someday. But that's how life works, especially when we choose to lean towards God during those difficult seasons. Maybe you're going through one of those difficult moments right now. If not, perhaps you'll find yourself there at some point in the future. Regardless, we know how helpful it can be to hear someone else's journey of pain, loss, and recovery, and how it can spur on hope inside of us. That's why we wanted to hear about bestselling cookbook author Danielle Walker's life. Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me) health advocate and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. Her latest book, Food Saved Me: My Journey of Finding Health and Hope through the Power of Food, is now available. P.S. We'd like to extend to you a free month of our exclusive Bob Weekly content. All you have to do is click this link and sign up for a month of video teachings and a guided curriculum. Come to Dream Big with Bob Goff at the Oaks Also, we have two Dream Big live workshops coming up in December and January. Join Bob Goff at The Oaks January 10-12 for a three-day experience and bring your dreams along! What better way to prepare for the new year than to prioritize your dreams, set some goals, and make them a reality. Your dream might seem ridiculous, but not here. The bigger your dreams are, the better. The Dream Big framework is Bob's personal outline to dream execution in a straightforward 7-step approach. You'll spend 3 days hearing from Bob's experiences and collaboration with a tight-knit collective of other dreamers like you. During the sessions, Bob will help you stop hitting the wall and repeating the same mistakes when trying to start your dream. He'll come alongside and show you how to make room in your everyday life to make your goals happen. The recipe for success pairs Bob's expertise with an intimate, small group setting where your dream will get focused attention and a tangible action plan. As a result, space is limited so reserve your spot today. We can't wait to Dream Big with you at The Oaks! Learn more and Register

When you're going through something awful and tragic, it's impossible to imagine the good parts that will come. You can't see the resilience you're building, the faith that you're constructing, or the wrestling that turns into confident hope someday. But that's how life works, especially when we choose to lean towards God during those difficult seasons. Maybe you're going through one of those difficult moments right now. If not, perhaps you'll find yourself there at some point in the future. Regardless, we know how helpful it can be to hear someone else's journey of pain, loss, and recovery, and how it can spur on hope inside of us. That's why we wanted to hear about bestselling cookbook author Danielle Walker's life. Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me) health advocate and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. Her latest book, Food Saved Me: My Journey of Finding Health and Hope through the Power of Food, is now available. P.S. We'd like to extend to you a free month of our exclusive Bob Weekly content. All you have to do is click this link and sign up for a month of video teachings and a guided curriculum. Come to Dream Big with Bob Goff at the Oaks Also, we have two Dream Big live workshops coming up in December and January. Join Bob Goff at The Oaks January 10-12 for a three-day experience and bring your dreams along! What better way to prepare for the new year than to prioritize your dreams, set some goals, and make them a reality. Your dream might seem ridiculous, but not here. The bigger your dreams are, the better. The Dream Big framework is Bob's personal outline to dream execution in a straightforward 7-step approach. You'll spend 3 days hearing from Bob's experiences and collaboration with a tight-knit collective of other dreamers like you. During the sessions, Bob will help you stop hitting the wall and repeating the same mistakes when trying to start your dream. He'll come alongside and show you how to make room in your everyday life to make your goals happen. The recipe for success pairs Bob's expertise with an intimate, small group setting where your dream will get focused attention and a tangible action plan. As a result, space is limited so reserve your spot today. We can't wait to Dream Big with you at The Oaks! Learn more and Register

149. In Developing Healthy Eating Habits, host Will Moore sits down with Danielle Walker (@daniellewalker), to discuss how to fuel your body with nutrients that will enrich your life. Danielle breaks down what it means to have an autoimmune disease and use it to build your momentum and happiness. She also discusses the number one habit she is working on to keep it all going. This episode is great for anyone suffering from ulcerative colitis or chrones disease. What's your core score? Take the FREE Life Evaluator Quiz to see where you currently stand in your five cores: www.mooremomentum.com/free-li... Like and Subscribe! Are you ready to fire on all cylinders? If so, let's go! MORE ABOUT 5 CORE LIFE & WILL MOORE: My #1 mission in life is to help you become the best version of YOURself so you can, in turn, pay it forward to make the world the best version of ITself. WHAT'S YOUR CORE SCORE? Take the FREE Life Evaluator Quiz to see where you currently stand in your five cores: https://www.mooremomentum.com/free-life-evaluation Like and Subscribe! FIND ME ON FACEBOOK, IG or TWITTER: @mooremomentum JOIN MY FACEBOOK GROUP: 5 Core Life: Become an Entrepreneur in the Five Crucial Areas of Your Life ⬇️ https://www.facebook.com/groups/buildamilliondollarbiz/ SIGN UP FOR OUR WEEKLY BLOG AS WELL! www.mooremomentum.com/blog Danielle Walker Bio: Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me) health advocate and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. Learn more at: https://daniellewalker.com --- Send in a voice message: https://anchor.fm/5corelife/message

Any foodies out there? We are grateful for this conversation with the brave and beautiful Danielle Walker about her journey towards health, and you will be too. We get to discuss how our overall well-being is directly impacted by what we put into our bodies and it is a reflective of our priorities. We also don't have to sacrifice good taste for healthy nutrition! Through the ups and downs of her own story and struggle, Danielle encourages us and reminds us that we all can choose to take steps away from pain towards healing.  Joins us at the Emotional Health Retreat in Franklin, TN, on November 18-19. Find more information here!Go to rebekahlyons.com/livefree after purchasing A Surrendered Yes to receive our Let Go, Live Free 8-week Conversation Guide! Join the community as we go through this study together!For more from Danielle, check out her newest book Food Saved Me: My Journey of Finding Health and Hope Through the Power of Food. You can also check out her blog for recipes and tips: Against All Grain.Thankful for our friends at Samaritan Ministries!Join AIM's Village today and you can* receive a signed copy of A Surrendered Yes! (*while supplies last)

Amy chats with Danielle Walker, blogger and author of Against All Grain and Meals Made Simple.

Danielle Walker: “Your disease does not have to rule your life.” Walker, a New York Times bestselling author, joins mbg co-CEO, Jason Wachob, to discuss the signs your gut discomfort is a more severe issue, plus: - How to maintain a strict diet & still have fun with food - The biggest "watch-outs" to avoid if you're gluten-free - Advice for anyone struggling with an autoimmune disease - What she wished she knew when she was first diagnosed with ulcerative colitis - How a specific carbohydrate diet can potentially help your gut Referenced in the episode: - Walker's book, Food Saved Me. - Walker's website, Against All Grain. - mbg Podcast episode #125, with Jason Karp. - A study stating ~80% of patients diagnosed with autoimmune diseases are women. - Our explainer on autoimmune disease. Our glow from the inside out bundle+ has arrived! This powerhouse duo, cellular beauty+ and beauty & gut collagen+, helps reduce the size of wrinkles and fine lines while enhancing your skin's hydration, elasticity, and smoothness.* Visit mindbodygreen.com/glow to learn more, and use the code BEAUTYPOD at checkout to save 20% off your first month when you subscribe to the bundle. Enjoy this episode! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com. *These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

You've heard it bandied about in various contexts, but what do you really think when someone talks about healthy eating for maximized performance? Do you think one needs to give up on tasty to stay healthy?  Danielle Walker, the popular food blogger behind Against All Grain, tells us today that healthy food doesn't have to be rude to the taste buds — so long as you're willing to do a bit of research. Danielle has been on a mission to share healthy food with the world for over a decade. She started with her first cookbook, Against All Grain, a New York Times Bestseller, followed by two other New York Times Bestsellers, Against All Grain Celebrations and Eat What You Love. To top it all, Danielle has a new release - Food Saved Me, a memoir detailing her journey of finding health and hope while living with an autoimmune disease.  In today's episode, Danielle shares how she turned her kitchen into her laboratory, experimenting and discovering gut-friendly delectable recipes. We also discuss inflammatory diseases, their impact on the ones affected and those living around them, and why eating healthy is the first step to dealing with any autoimmune disorder. Some points to take away from our conversation: Our gut houses the majority of our immune system - any kind of inflammation really begins there. How to dig out the root cause of your illness and why food, lifestyle, and mental health are critical players to the same Misdiagnosis of disease and how to avoid that How to reframe your mindset and your priorities for better health - frame food in a positive light, start in simple and easy steps, and understand the "why" before you begin. Why to be vocal and honest about your medical condition And so much more. Enjoy! Have a question? Text me 1-206-309-5177
 Tweet me @chasejarvis --- Today's episode is brought to you by CreativeLive. CreativeLive is the world's largest hub for online creative education in photo/video, art/design, music/audio, craft/maker and the ability to make a living in any of those disciplines. They are high quality, highly curated classes taught by the world's top experts -- Pulitzer, Oscar, Grammy Award winners, New York Times best selling authors and the best entrepreneurs of our times.

Today’s episode is about one of our favorite topics … FOOD! We are sharing recipes from our favorite food bloggers and cookbooks. If you love cooking and eating as much as we do, you’ll love these special recipes. We make some of these over and over again because they are that good!   Favorite Things:   Bailey:  New Nalgene Water Bottle   Arsenic and Adobo   Courtney:  How Stella Learned to Talk    Rishi Turmeric & Ginger Tea Episode Notes and Resources:    Literary League   Recipe Organization   Recipes:   Caprese Pasta Salad with Marinated Tomatoes from Heidi at Foodie Crush   A Salad For Spring from Brightland   Spring Veggie Stir Fry from Kate at Cookie & Kate   Lemon Coconut Cake from Half Baked Harvest   Rosemary Chicken Pitas from Half Baked Harvest   5 ingredient toffee from Ali at Gimme Some Oven   Chicken Milanese with Baby Tomato Salad from Antoni in the Kitchen   Warm Gnocchi and Heirloom Tomato Salad from Lindsay at Love & Olive Oil    Roasted Tomato and Bread Soup from Ali at Alexandra Cooks   The Simple Secret to Fluffy Rice by Jules at The Stone Soup Blog   Cookbooks Nothing Fancy (Baked Potato Bar)   Cook This Book   Vegan Instant Pot Cookbook (spiced lentil, kale and sausage soup)   Against All Grain (chocolate chip cookies)   Simply Julia   If you are interested in sponsoring an episode of Soul & Wit, contact us here: soulandwitpodcast@gmail.com   Where you can find us: Bailey: @beautifuldetour or www.beautifuldetour.com Courtney: @bemorewithless or www.bemorewithless.com OR @soulandwitpodcast

When Danielle Walker was diagnosed with ulcerative colitis, physicians told her that her illness could be well-managed with medication. But Danielle’s symptoms didn’t go away. In fact, flare-ups caused her to lose a lot of weight, and she required frequent hospitalizations.Ultimately, she decided to change her diet — even though doctors said doing so wouldn't improve her symptoms. Her diet changes ultimately saved her. But she found herself struggling to stick to her diet changes because the food didn't taste all that good. So she experimented with new recipes until she discovered how to create delicious food that met her dietary requirements.There was such a demand for her recipes that she wrote a cookbook. And her book became a bestseller. Now, she shares how to find the courage to save yourself. Whether you're looking for alternative strategies to manage your depression or you want to take a holistic approach to managing your chronic pain, Danielle has some great strategies that could help you discover what works best for you.

Danielle Walker (IG: @daniellewalker) is a New York Times bestselling cookbook author, health advocate, wellness expert and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog, Against All Grain as a beacon of hope for others. For over a decade she has been a pioneer in advocating for a grain and gluten free lifestyle, having earned a spot on the coveted Forbes 30 under 30 list in 2015. Danielle regularly shares her health journey, recipes and expert tips on the TODAY Show, The Doctors, and many other nationally syndicated shows. Her work has been featured in People, O Magazine, USA Today, and more. In this episode, we discuss: Being diagnosed with ulcerative colitis at age 22 Incorporating dietary and lifestyle changes into Danielle's healing journey Stress causes flare ups Having a supportive family during a health crisis Prolonged symptoms from ulcerative colitis can cause organs to shut down Danielle’s life-threatening trip to Uganda Managing an eating disorder Going gluten-free A general overview of the SCD and GAPS diets Danielle’s husband reaped the health benefits of switching his diet too The difference between ulcerative colitis and Crohn's disease The origin story behind Danielle’s blog, Against All Grain Why some women with autoimmune diseases go into remission during pregnancy Managing ulcerative colitis flare ups postpartum The benefits of eating an anti-inflammatory diet Danielle's inspirations during her health journey Turning Against All Grain into a successful business Danielle’s passion for recipe creation and drive to help her community Growing up with an entrepreneurial spirit The need and creating Link in Profile and Tap Bio Sharing personal grief from pregnancy and infant loss How to provide support for others dealing with loss It’s ok to say their name Show sponsor: Paleovalley

Amy chats with Danielle Walker, blogger and author of Against All Grain and Meals Made Simple.

#27: In today's episode, I chat with New York Times Best Selling Author of the Against All Grain cookbook series, Danielle Walker. Danielle shares her health journey with us and how she was diagnosed with Ulcerative Colitis at the age of 22 years old and how she has used food to help heal her. Danielle fills us on how she started her food blog and creating recipes, what a paleo lifestyle looks like for her, her must have items in the house for grain-free cooking and baking and how she cooks paleo-ish for her family. Danielle also speaks to her fertility journey and loss of their second child and what we can do to support other women and families during their journey. For more from Danielle, head on over to againstallgrain.com  Thank you Simple Mills for sponsoring today's episode! Simple Mills has been one of my favorite products for years now. They make the most delicious gluten-free and grain-free crackers, baking mixes, cookies and more. Their Almond Flour Crackers are a staple in our pantry and have been for years. Especially those Farmhouse Cheddar ones that taste like cheez-itzs (not kidding!). I share all of my favorite Simple Mills products here and you can snag them over in Whole Foods Market as well as many other retailers.  For more from me, I'm over @rachLmansfield and rachLmansfield.com

There are few people I look up to as much as Danielle Walker, personally and professionally. She is the new face of the grain-free and gluten-free cooking online, a New York Times Best Selling author with four cook books under her belt, a loving wife, and a mother to four beautiful babies. We discuss Danielle’s road to recovery after being diagnosed with an autoimmune disease when she was 22 and how she became the blogger rockstar she is today. Towards the end of the episode, we celebrate the life of one of Danielle’s daughters, beautiful Aila Jane, who is now a sweet angel in Heaven. Things get pretty emotional, but Danielle has some beautiful advice for how we can support women of loss that everyone can benefit from hearing. You will learn about... (01:00) When Danielle was diagnosed with Ulcerative Colitis (02:55) The stigma of talking about diseases like this (12:10) What an Ulcerative Colitis flare up is like (16:30) When Danielle started turning to food as medicine (33:55) Testing and learning how foods affects your body through elimination (38:10) The incredible results that Danielle experienced when she shifted to something that’s similar to a Paleo diet (41:45) Danielle’s Top 5 Tips for individuals who have an autoimmune disease (45:05) Danielle’s favorite supplements: liposomal curcumin, butyrate, fish oil, collagen, probiotics (49:40) Processing heartbreak, one day at a time, when you’re in the public eye (56:00) Aila’s legacy (01:00:18) Danielle’s advice for talking to people who have experienced a loss like this Resources: Againstallgrain.com (https://againstallgrain.com/) Danielle’s Cookbooks: againstallgrain.com/category/shop/cookbooks (https://againstallgrain.com/category/shop/cookbooks/) Instagram: www.instagram.com/daniellewalker (https://www.instagram.com/daniellewalker/) Twitter: twitter.com/againstallgrain (https://twitter.com/againstallgrain) Facebook: www.facebook.com/AgainstAllGrain (https://www.facebook.com/AgainstAllGrain) PurePaleo Protein (https://shop.designsforhealth.com/purepaleo-protein?quantity=1&custcol_dfh_size=76) Connect with Kelly: kellyleveque.com (https://kellyleveque.com/) Instagram: @bewellbykelly (https://www.instagram.com/bewellbykelly/) Facebook: www.facebook.com/bewellbykelly (https://www.facebook.com/bewellbykelly/) Be Well By Kelly is a production of (http://crate.media)

We learned so much about healing both physically and emotionally from NY Times Best Selling Author, Danielle Walker. At 22 she was diagnosed with ulcerative colitis and after a plethora of medications that did more harm than good, as well as almost dying on 3 separate occasions, she decided to make dietary changes to end her suffering. This was the impetus behind her cookbook series and blog Against All Grain, which is the platform she uses to share her life and paleo inspired recipes, to help others suffering from all types of diseases or allergies.Hilaria, Daphne and Danielle discuss her journey with this auto immune disease and how food changed her entire life. Plus, how she approaches eating, her different paleo themed recipes and how she inspires her own kids to be adventurous with food and eat things like liver meatballs. Danielle also bravely shared her experience of the loss of her daughter Aila and the process of grief and healing she went through. Be sure to check out her new YouTube series Feeding Friendships and her latest book Danielle Walker's Eat What You Love: Everyday Comfort Food You Crave; Gluten-Free, Dairy-Free, and Paleo Recipes. Favorite Things:Danielle: Honest Beauty mascara with primerDaphne: GG Scandinavian Fiber Crispbread Honey Raisin ThinsHilaria: Coconut Collaborative YogurtEmail us with your questions at mombrainpod@gmail.com and follow us on Instagram, just search for @MomBrain. We answer a lot of your questions on there! Check out videos of our episodes on our new YouTube channel!

For this episode of Real SOULutions, I am bringing on my friend Danielle Walker.   She is the author and photographer of the New York Times best selling cook book "Against All Grain," along with having three other cook books out there that are absolutely amazing and filled with delicious foods.   Her stroy starts after being diagnosed with an autoimmune disease. That's when she realized that she needed to make dietary changes to end her suffering.   She removed grains, lactose, legumes, and started her blog to help others suffering from similar ailments to continue to enjoy food.   With her acquired culinary skills, love for food, and equal love for journalism, she has become a hope for others suffering from all types of different diseases or allergies.   Listen to this episode and learn more about Danielle and what she has learned about diet and her illness.   In this episode of Real SOULutions: 04:30 -  What is Danielle Walker's story? 06:30 - What did the doctors say about Danielle's condition? What did they say when she decided to control it using diet and nutrition? 10:00 - How does stress affect autoimmune diseases? How about the things we use and put on our bodies? 12:00 - What was the process that Danielle used to make changes to her lifestyle? 16:30 - What if you do not have an autoimmune disease and just want to be healthy? 22:00 - How does a day in Danielle's life look like? Is it realistic? Is it convenient and time-friendly? 29:00 - How do you get your family onboard in eating healthy meals? Does Danielle make separate meals for her kids? 33:30 - What is something that you don't know about Danielle? 35:30 - How does Danielle balance social media? 41:00 - What's a topic that Danielle would love to talk more about? 43:00 - What's a great life solution that has helped Danielle that you can start implementing today? 46:00 - How did Danielle manage stress?   You can reach Danielle at: Againstallgrain.com Instagram - @daniellewalker   Books mentioned: Eat What You Love

In episode 24 of the Between Meals Podcast Beth is joined by Danielle Walker of popular website AgainstAllGrain.com Danielle is also the beloved author of three New York Times best-selling cookbooks Against All Grain, Meals Made Simple and Celebrations, as well as the recently released Eat What You Love. She is a self-trained cook whose innovative and accessible grain-free recipes appeal to a range of appetites. Her recipes are not only healthy and delicious but also can be credited with saving her life after she received a diagnosis of a serious autoimmune disease. After being diagnosed with an autoimmune disease and suffering for many years, Danielle healed herself through dietary changes. With her honest and open nature, Danielle has become a prominent voice in the grain-free and real foods community and she is a true testament to how food can nourish and heal our bodies. Danielle shares her story of healing with food while also discovering ways to still enjoy the foods that she loves. In this episode: - Danielle shares how she first discovered the paleo diet and where her mindset was and what she had tried prior to this, when she decided to implement this approach. - Danielle shares her tips for getting started on a healing protocol or dietary intervention when you have autoimmune disease and she shares the tough-love advice she wish someone would have shared with her, early on. - Why “cheat days” with healing interventions may not work - We talk about shifting your perspective and what to do when you feel like "I can't have THIS food anymore" or "It's not fair I have to eat this way". Getting out of the poor me trap. - Finding new ways to enjoy the classic foods you grew up with, to still celebrate and not feel left out or deprived. - Our thoughts on emotional eating and how it sometimes gets a bad rep. - Tips for finding a sustainable, long-term lifestyle vs. forever feeling restricted or locked into a diet.   You can find Danielle Walker at againstallgrain.com or follow her on Instagram @DanielleWalker     Check out Danielle's Best Selling Books: Against All Grain Meals Made Simple Celebrations and her brand new book: Eat What You Love  

On this episode of Mommies Tell All, Jade and Carly talk with Danielle Walker, author of Eat What You Love, Against All Grain and more NY Times Best Selling Cookbooks. They talk about eating Gluten Free, “gut” health, surviving food allergies on The Bachelor and more! Danielle Walker on Instagram Jade on Instagram  Carly on Instagram  Follow Reviver Jewelry  Listen to Carly’s Album “Dream Train” here  Thanks to our sponsors: Onelink.firstalert.com Arm & Hammer Cloud Control Cat Litter Daily Harvest -  (Promo code: Mommies) Stitch Fix Third Love  

In this episode of the Be Well podcast, Dr. Frank Lipman sits down with Danielle Walker, the author and photographer of the ​New York Times​ best-selling cookbook “Against All Grain.” At age 22, Walker was diagnosed with a painful autoimmune disease. Doctors told her changing her diet wouldn’t help ease her symptoms — but she had a sneaking suspicion they were wrong. Almost 10 years ago, Walker removed all grains and legumes from her diet, and it has made a major difference in managing the symptoms of her ulcerative colitis. Soon, she became passionate about helping other people who suffer from similar illnesses continue to enjoy delicious, nourishing food. In addition to her first cookbook, “Against All Grain,” Walker also reaches people through her popular Instagram page. In addition to sharing recipes, she also promotes the benefits of self-care. Dr. Lipman also talks with Walker about her newest cookbook, “Eat What You Love,” a compilation of healthy, gluten-free, and dairy-free recreations of classic comfort foods.

In this episode, we are talking with New York Time bestselling author and beloved food blogger from Against All Grain, Danielle Walker. In this conversation, Danielle talks about her health journey and how recipe development started as a necessary means for healing and eating what she loved, leading to her latest cookbook, Danielle Walker’s Eat What You Love: Everyday Comfort Food You Crave. Listen for more on healing from an autoimmune disease, the process of creating recipes and cookbooks that people can trust, the challenges of being in the public light, and Danielle’s movement away from the Against All Grain brand and more towards herself.   Instagram: @realfoodwholelife Join our Facebook Group Stay connected: join the tribe!   Show the Feel Good Effect Love If you loved today’s episode be sure to leave a rating and review on Apple Podcasts so we can keep bringing you more content like this! Share the show on Instagram, tagging @realfoodwholelife so that we can connect and highlight listeners on my feed.

Welcome back to We Feel Super Nourished!  This week, you'll meet our first of four rotating cohosts, Lorrie Gray! ​ Linkables discussed in this episode: Against All Grain  ​Coconutty Granola  Special thanks to Amy Van Vlear for original design and Jonathan Byram for original music! Let us know what you thought of the show!  Leave a comment, send us a question, or find me over on Instagram @ifeelsupernourished. 

The majority eat only one meal together as a family during regular work week due to conflicting schedules, and many are waking up to the harm our bodies experience from fast, manufactured food. Danielle Walker, New York Times bestselling author of the Against All Grain series of recipe books, gives perspective on how food brings people together to connect, build relationships, and nourish our bodies and spirits.

My guest for the Happy Half Hour #21 is Danielle Walker from Against All Grain. Danielle first joined me for episode #74, earlier this year. She's back today after the recent release of her newest cookbook, Celebrations.  On today's show, we catch up about Danielle's latest Netflix binges, the qualities she values in her best friends, how she recharges with naps, massages and quality time with her kids and the dream of being a never-realized dream of being a ballerina. I loved catching back up with Danielle, and I know you'll love hearing from her again. And from The Happy Hour team, very Merry Christmas to you and your family! We're praying the Lord would be near to your family this season and that you would experience the glory and grace of Jesus. {You can listen to the showHERE. And of course, I would love if you would share with your friends. Just use the FB & Twitter links at the end of this post!} Links from the Show Downton Abbey This is Us Instagram Beddit App Connect with Danielle Facebook // Instagram // Twitter //  YouTube Connect with Jamie Facebook // Instagram // Twitter Sponsor Noonday Collection Noonday Collection is a business that uses fashion to create meaningful opportunities around the world. When you purchase Noonday accessories, you create a marketplace for artisan businesses, enabling them to provide dignified jobs in vulnerable communities. They develop artisan businesses through fair trade, collaborative design, responsible financing, capacity building and long-term partnership. Together Noonday is building a flourishing world— come join!

“Is there anything I am eating, or not getting enough of, or deficient in, or something I am eating constantly that might be aggravating [my symptoms]? Every single doctor said no. They said the same three things: diet can’t cause … Continued The post 42 – Against All Grain’s Danielle Walker on Advocating, Healing, and Celebrating appeared first on Julie Foucher | Reebok CrossFit Games Athlete.

Danielle and Jenna discuss how Against All Grain evolved from a small recipe blog for family and friends into the top destination for grain-free living for over 1.5 million health-seeking followers. 

An interview with Danielle Walker of Against All Grain. Read the full transcript here: http://bit.ly/1kss79W

In this episode of Radio Cherry Bombe, we hear from a panel of women, all cookbook authors and food activists, who are changing the way we eat today: Caroline Randall Williams, author of “Soul Food Love,” Michelle Tam, author of “Nom Nom Paleo,” and Danielle Walker, author of “Against All Grain.” The moderator is Michele Promaulayko, editor in chief of Yahoo Health, and the panel is introduced by Andie Mitchell, author of “It Was Me All Along.” This talk was recorded at the Cherry Bombe Jubilee conference held in March 2015. This program was brought to you by Whole Foods Market.

This week I sat down with my friend and amazing food blogger Danielle Walker. Danielle and I talked about: Danielle's battle with ulcerative colitis and playing detective with her own food sensitivities. Managing flare ups. What Danielle eats now to keep herself healthy. How Danielle feeds her son, Asher. Danielle's take on grain-free treats. Egg substitues. Paleo foods Danielle avoids with her UC. Quick & easy meal ideas when busy/on-the-go Her new book, "Against All Grain," due out this summer!