Podcasts about dairy free

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

What if the real game-changer for your gut and skin health isn't probiotics or diet… and is even BETTER than colostrum?In this episode, I'm joined by Brian Kaufman to explore how a colostrum-free immunoglobulin binder can target gut toxins, support gut repair (especially if you've got leaky gut), and calm inflammation — perfect for those struggling with chronic gut and skin issues as well as food sensitivities.If you've felt stuck and reactive to more and more foods, this could be the missing link!⭐️Mentioned in This Episode:- Get my fav dairy-free IgGs to boost your gut protocol

How do I keep my LDL low enough without compromising my brain and my liver?I read that fish oil can raise LDL cholesterol. Is this true?A questionable case study on pycnogenol

Reasons for nausea  My PSA was 4.0 six months ago, and now it's up to 4.55. What should I do?I have lupus and need to take Methotrexate. How can I protect my liver and immune system?The important relationship between vitamin D3 and K2

The cause of autism revealed—is it Tylenol? Is there an ideal probiotic for Crohn's Disease? Treating constipation by modifying the microbiome with botanicals; ACTION ALERT: If Congress has its way, 95% of natural hemp products with CBD/THC may be banned by year's end! The popular diet that reverses psoriasis; A daily habit that could save you from chronic back pain.

Bill Horan and Stacy Raine learn about The Rare Treats Baking Company, a home kitchen from Malverne, specializing in dairy-free and nut-free treats that are delicious for EVERYONE. They create baked goods for families navigating food allergies and restrictions, especially those living with Eosinophilic Esophagitis, or EoE. They speak with Stephanie Fitzpatrick, the founder and baker behind The Rare Treats Baking Company.  She is joined by her oldest son, 11-year-old Logan - the inspiration for Rare Treats.

"We're looking at the molecular composition of milk, all of its proteins and components, how they function together, and what makes it magical. Our technology is around how do we get those to come together and function in a way that looks, tastes, and functions like dairy."  —Thomas Bowman   Can a plant-based milk truly replicate the creamy goodness of dairy? Dive into a world where innovation meets taste, as we explore the potential of non-dairy alternatives that can seamlessly fit into our lifestyle.   Thomas Bowman, CEO of Eclipse Foods, leverages his background as a fine dining chef and food scientist to bring fresh insights into the world of plant-based dairy. His transition from the kitchen to the boardroom provides a unique perspective on crafting products that taste and function like traditional dairy, while also being kinder to the planet. Press play to hear Justine and Thomas' discussion about the science behind non-dairy milk, the importance of incorporating sustainable practices in business and personal life, the challenges and triumphs of pioneering a new era in dairy alternatives, how Eclipse is breaking new ground with partnerships, upcycling initiatives, and a commitment to creating products that deliver on both flavor and sustainability, plus much more.  Meet Thomas:  Thomas Bowman is the CEO of Eclipse Foods, a pioneering company in the plant-based dairy industry. With a rich background as a fine dining chef, Thomas honed his culinary skills in some of the world's most prestigious kitchens before transitioning into food science. This unique combination of expertise allows him to lead Eclipse Foods with a focus on creating plant-based products that not only taste like traditional dairy but also meet the highest standards of sustainability.  Under his leadership, Eclipse has successfully expanded into international markets, including Japan, by forming strategic partnerships and embracing cultural insights. Thomas's commitment to innovation is evident in the company's use of upcycling and sustainable sourcing, setting new benchmarks in the industry. His journey from CTO to CEO reflects his dedication to driving change and inspiring a new era of food production. Through his work, Thomas continues to challenge the status quo, offering consumers delicious alternatives that align with modern values.   Website LinkedIn Instagram Facebook X Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube     Episode Highlights: 02:24 The Science Behind A Non-Dairy Dairy  06:40 Launching in Japan 10:25 Cultural Surprises and Business Lessons from Japan  16:07 Is It Over-Processed?  19:50 Exciting Partnerships in the US 22:07 Debunking Plant-Based Dairy Myths  24:26 Sustainability and Upcycling in Eclipse's Process   Resources: Podcast Creating Cow-less, Plant-Based Ice Cream that Truly Tastes Like the Real Deal with Aylon Steinhart 

After a long hiatus, I'm baaaaack -- and opening up about the journey that's changed everything. In this episode, I share my fibromyalgia diagnosis, how I finally got doctors to listen, and what it's like navigating life with chronic pain, PTSD, and being neurodivergent in a neurotypical world. Shoutout to Danielle Dellilo for seeing me before I saw myself. This one's for anyone living with invisible condition... you're not alone.

FULL SHOW: Friday, July 11th, 2025 Curious if we look as bad as we sound? Follow us @BrookeandJeffrey: Youtube Instagram TikTok BrookeandJeffrey.comSee omnystudio.com/listener for privacy information.

FULL SHOW: Friday, July 11th, 2025 Curious if we look as bad as we sound? Follow us @BrookeandJeffrey: Youtube Instagram TikTok BrookeandJeffrey.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

A product using the label “dairy-free butter” is causing concern within the dairy industry. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Welcome to BCI Cattle Chat! In this week's episode of Cattle Chat, the team answers your listener questions. starting with a question on calf nutrition. Next, Bob Larson answers a question about sexed semen and free martins. Finally Scott Fritz answers a question on pond scum. 4:02 Beef-on-Dairy Nutrition 13:36 Sexed Semen Free Martin 18:08… Continue reading Beef-on-Dairy, Free Martin, Spring Pond Death

#277: Stocking a PCOS-friendly pantry doesn't have to be overwhelming! Whether you're just starting your gluten- and dairy-free journey or looking for quick & easy swaps to make meals less stressful, I've got you covered. In this episode, I'm giving you a peek inside my pantry and breaking down the must-have essentials that make hormone-friendly cooking simple…even on busy days! Because let's be real, when we're hungry and short on time, we don't always have the luxury of planning an elaborate meal. This episode is for you if: - You want to set up your kitchen for PCOS success - You need go-to ingredients for quick, PCOS-friendly meals when you don't have time to plan - You're new to gluten- & dairy-free eating and need easy ingredient swaps Discover our new Berberine supplement here (https://ovafit.org/berberine-advanced/)! Download The Cysterhood App, the largest community of PCOS women learning to lose weight & reverse symptoms with daily meals & workouts designed for PCOS! What's Your PCOS Type? - Take the quiz! Supplements for Women With PCOS (https://ovafit.org/metabolism-plus/) Ovasitol: 15% OFF (https://ovafit.org/ovasitol/) Testosterone Relief Tea (https://ovafit.org/testosterone-relief-tea/) Tallene's Fav PCOS friendly products (https://www.amazon.com/shop/pcos.weightloss?ref=ac_inf_tb_vh) CONNECT WITH US: Website (https://pcosweightloss.org/) Instagram (https://www.instagram.com/pcos.weightloss/) Tik Tok (https://www.tiktok.com/@pcos.weight.loss) Pinterest (https://www.pinterest.com/pcosweightloss/) While Tallene is a Registered Dietitian and Sirak a Personal Trainer, this podcast provides general information about PCOS. It is not meant to serve as fitness, nutrition or medical advice related to your individual needs. If you have questions, please talk to a medical professional. For our full privacy policy, please click on the following link: (bit.ly/PCOSPrivacyPolicy) Links included in this description may be affiliate links. If you purchase a product or service with the links that we provide, we may receive a small commission. There is no additional charge to you! Thank you for supporting our channel so we can continue to provide you with free content each week!

You've cut out gluten and dairy—but you're still dealing with fatigue, pain, and flare-ups. So what gives? In this episode of Autoimmune Rehab, we dive into why simply going gluten free and dairy free isn't always enough to fully heal your body from autoimmune issues. I share the deeper root causes that often go unaddressed—like hidden gut infections, blood sugar imbalances, toxin exposure, and emotional stress—and how to create a truly comprehensive healing plan. If you've hit a plateau in your health journey, this episode will help you uncover what's missing and what to do next.

In this conversation, Vilma Livas, Chief Marketing Officer at Nature's Bakery, discusses the brand's purpose of providing healthier snack options for families and the importance of convenience, taste, and value in their product development process. We touch on the impact of the company's acquisition by Mars and how it has allowed for growth and innovation, particularly with new products like the Oatmeal Crumble and Hearty Bar. Vilma shares insights into her consumer-centric approach to product development and the importance of both consumer insights and retail partnerships in launching new products in the CPG industry. She shares the background behind the development of Nature's Bakery's newest innovation — the Hearty Bar. Then we wrap up by discussing Vilma's involvement with Women on Boards, advocating for greater representation of women in leadership roles, and her vision of a better world which includes democratizing access to healthy food options for all consumers. Takeaways:Nature's Bakery aims to nourish families and make healthy snacking accessible.The brand focuses on convenience, offering products that are easy to consume on the go.Consumer research revealed a full family audience for their snack bars, from toddlers to grandparents.The product design emphasizes great taste and better-for-you attributes.The acquisition by Mars has provided resources for scaling and innovation.Nature's Bakery maintains a commitment to its brand purpose despite ownership changes.The product development process starts with identifying consumer needs and iterating ideas.Collaboration with diverse teams enhances creativity in product development.The Oatmeal Crumble was developed to address the need for convenient breakfast options.A consumer-centric approach is crucial for successful product innovation. It's crucial to put personal bias aside for better outcomes.Retailers have their own goals that must be understood.Empathy in business relationships leads to better partnerships.Involving retailers early in product development increases success.Healthy snacks must appeal to both parents and children.Women are underrepresented in board positions despite their influence.Accessibility to healthy food is a significant issue.Consumer demand drives the need for better food options. Sound Bites:“Everything we do is this balance of three things that we hold dear: 1 - great taste; 2 - better-for-you; and 3 - accessibility.”“Start with the consumer. What's the job to be done? What is the problem we're trying to solve here?”“Being owned by a much larger organization has allowed us to accelerate the rate at which we can scale.”“Stay focused on the goal, not the path that we're taking to get there.”"Retailers are gatekeepers to the shelf.""Be empathic, show up and learn.""Kids are very discerning about their snacks."“If you think about the purchasing power of women, you would expect to see that they also influence the direction and course of companies, but they're not at the table.”“A better world is one where we've democratized better for you food, by making it available and accessible to all.” Links:Vilma Livas on Linkedin - https://www.linkedin.com/in/vdlivas/Nature's Bakery - https://naturesbakery.com/Nature's Bakery on Instagram - https://www.instagram.com/naturesbakery/Nature's Bakery on Facebook - https://www.facebook.com/naturesbakery/Nature's Bakery on TikTok - https://www.tiktok.com/@naturesbakeryNature's Bakery on YouTube - https://www.youtube.com/@naturesbakery1316Nature's Bakery on LinkedIn - https://www.linkedin.com/company/nature-s-bakery/…Women on Boards - https://www.wobproject.com/Women on Boards on LinkedIn - https://www.linkedin.com/company/wob-project/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radio Chapters:03:00 - Introduction to Nature's Bakery and Brand Purpose06:03 - Understanding the Family Focus in Healthy Snacking08:58 - The Importance of Convenience and Product Design12:12 - Balancing Taste, Value, and Health in Product Development14:55 - Navigating Brand Growth and Acquisition Challenges18:07 - Leveraging Resources from Larger Corporations21:08 - Innovations: Oatmeal Crumble and Hearty Bar23:51 - The Product Development Process Explained26:56 - Iterating Ideas and Consumer-Centric Design32:30 - Consumer Insights and Retail Partnerships38:12 - Innovating with the Hearty Bar43:28 - Empowering Women on Boards48:38 - Personal Favorites and Future Trends53:47 - A Better World Through Accessible Food

In this episode, we dive into the world of gluten-free, sugar-free, dairy-free, and keto diets to explore whether these eating patterns are truly healthier and if they can aid in weight loss. We'll discuss the challenges of each diet, how they impact your overall health, and whether they're sustainable in the long term. Tune in to learn whether these trendy diets are the right choice for your lifestyle and weight loss goals!

Shawna and LaLa are back after being under the weather! Shawna shares her frustrating health journey, ending in an ER visit where she was finally diagnosed with a GI tract infection and a UTI—proof that self-advocacy is key! Plus, they dive into Easter fun with Good Pops, a tasty dairy-free treat for kids, and LaLa gives an update on Giulina's potty training success. And you won't believe what one mom asked for in a parenting group—a prank that sounds more like a total setup!

Dairy: The Ultra-Processed Food Hiding In Plain Sight “Some dairy products clearly fall into the ultra-processed category—spray cheese, whipped toppings, artificially flavored coffee creamers, and ice creams packed with stabilizers and preservatives… But while it's easy to see these products as processed, what about dairy products deemed more “natural?” Learn more in today's episode written by Justin Long at Switch4Good.org #vegan #plantbased #plantbasedbriefing #UPFs #ultraprocessedfoods #dairy #ditchdairy #dairyfree =============== Original post: https://switch4good.org/dairy-the-ultra-processed-food-hiding-in-plain-sight/  Related Episodes: 175: [Part 2] Dining by Traffic Light: Green is for Go, Red is for Stop https://plantbasedbriefing.libsyn.com/175-part-2-dining-by-traffic-light-green-is-for-go-red-is-for-stop-by-dr-michael-greger-at-nutritionfactsorg  174: [Part 1] Dining by Traffic Light: Green is for Go, Red is for Stop https://plantbasedbriefing.libsyn.com/174-part-1-dining-by-traffic-light-green-is-for-go-red-is-for-stop-by-dr-michael-greger-at-nutritionfactsorg   ================= Switch4Good is an evidence-based nonprofit dedicated to rattling accepted norms around dairy and health. They're working to abolish the current system of dietary racial oppression, and promoting solutions for climate change. They have a fantastic podcast hosted by Olympic medalist Dotsie Bausch and Baywatch actress/health coach Alexandra Paul - they'll inspire and educate you to start living better and feeling better.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

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Send us a textThe rise of plant-based milks has sparked a vibrant conversation around what it means to consume dairy in today's world. In this episode, we delve into the transformation of our relationship with milk—from traditional dairy to a host of alternatives. Are these plant-based options as healthy as they claim to be? We break down the myths and facts surrounding different milk varieties, shedding light on their nutritional content and how they affect our bodies. Join us as we discuss the impact of thought-provoking documentaries like *Cowspiracy*, which has influenced public perception and dietary choices around dairy. We examine common alternatives, such as almond, soy, oat, and coconut milks, exploring their respective benefits and potential drawbacks specifically for gut health and allergens. Most importantly, we emphasise the significance of personalised nutrition in our dietary choices. Understanding how different milks interact with our individual health needs can empower listeners to make informed decisions about their diets. Tune in for an insightful exploration and essential takeaways that could help improve your wellbeing. If you're ready to revolutionise your relationship with milk, this episode is your guide. Don't forget to subscribe and share your thoughts with us!Support the show

In this episode of Living a Nutritious Life, we are thrilled to welcome Addison LaBonte, a passionate entrepreneur and creator of gluten-free desserts.About Our Guest:Addison is an inspiring entrepreneur who transitioned from being a Division 1 college athlete to a thriving creator of gluten-free desserts. She has captivated a wide audience with her Instagram account, Organically Addison, focusing on a gluten-free lifestyle. Addison is known for her innovative approach to baking gluten-free, dairy-free, and refined sugar-free desserts, most notably her signature delicious chocolate chip cookies. Full bio here.What You'll Learn in This Episode:Addison's compelling journey from a college athlete to having compartment syndrome to becoming a successful health-conscious entrepreneur.The link between dietary changes and health improvements, as Addison discovered by going gluten-free.How Addison built her thriving gluten-free dessert business from the ground up.Insights into creating indulgent desserts that are both delicious and suitable for those with food restrictions.Episode Highlights:Addison's transformative health journey and her decision to go gluten-free.The entrepreneurial spirit behind launching Sweet Addison's shipping healthier cookies nationwide.Recipe development insights: selecting ingredients like almond flour and coconut sugar for healthier treats.Addison's vision of opening gluten-free bakeries across America to provide better options for everyone, especially those with food allergies.About Living a Nutritious Life Podcast: Welcome to the Living a Nutritious Life podcast with Keri Glassman, MS, RDN, CDN, where we break down the latest nutrition science into smart, actionable tips to help you live your most nutritious life.On the Living a Nutritious Life podcast, Keri and her world-renowned guests cut through the noise, sharing unparalleled, forward-thinking tips, tricks, and the latest in health, wellness, and nutrition science.Listen as Keri and her expert guests explore the physiological and behavioral connections that explain, for example, why the common wisdom around dieting and exercising alone doesn't work, so you can finally make the meaningful changes you've been looking for.We hope you enjoyed the conversation as much as we did! If you found value in this episode, please RATE, REVIEW and SHARE. Are you ready to dive into the world of nutrition and wellness even deeper and become a certified nutrition coach? Join our amazing global community of like-minded students and alumni. Get in on the action—enroll in our Become a Nutrition Coach program at nutritiouslife.com/bnc. Connect with Addison: Instagram: instagram.com/organicallyaddison Website: Visit sweetaddisons.com Follow Addison for more insights into gluten-free baking and living.Connect with Keri on social: Instagram: https://www.instagram.com/nutritiouslifeofficial/ Instagram: https://www.instagram.com/keriglassman/ Copyright © 2023-2025 Nutritious Life.#LivingaNutritiousLife #NutritiousLife Hosted on Acast. See acast.com/privacy for more information.

In this episode, we dive into the real talk about going dairy-free—why it's a game-changer for your health, how it transformed Chef Bai's journey with endometriosis, and the powerful impact it can have on your well-being. As we chat, we unpack the health implications of dairy consumption, from its links to breast cancer, liver cancer, and autoimmune diseases to the surprising fact that 68% of the population is lactose intolerant. It really makes you think—why are we still so dependent on it? Chef Bai shares practical tips for making the transition seamless, with smart swaps for your everyday meals and the benefits of choosing organic alternatives. Plus, she's got some incredible plant-based recipes up her sleeve (yes, even vegan mozzarella!) that prove dairy-free doesn't mean flavour-free. Her passion for demystifying plant-based nutrition shines through, offering simple, mindful ways to shift your diet without feeling overwhelmed. If you've been curious about healthier living or considering a plant-forward lifestyle, this episode's packed with insights to inspire and empower you. Let's get into it! Key Takeaways: Embracing a Dairy-Free Lifestyle: Understanding the harmful effects of dairy on health and the environment, and exploring alternatives for better well-being. Health Advocacy: The importance of self-advocacy in health, informed choices, and seeking genuine information amidst the noise dominated by big food and pharma. Recipe Inspirations: Discover delicious dairy-free recipes like dairy-free cheese, plant-based milk, and everyday substitutes that promote a healthier lifestyle. Social Challenges: Navigating social settings and maintaining dietary choices with confidence and self-compassion. Gradual Transition: Encouragement to start small, replacing daily dairy products with nutritious plant-based options to gradually transform one's diet. More About Chef Bai: Bailey Ruskus, also known as Chef Bai, is a seasoned chef, activist, and holistic nutrition consultant with nearly one million followers across social media. A Le Cordon Bleu graduate, she's spent the past fourteen years crafting rich, nourishing flavours in kitchens around the world. Her plant-based journey began as a personal mission to heal chronic pain from a sixteen-year battle with endometriosis—after exhausting every other option. Bailey holds certifications in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies and is a certified health coach through the Institute for Integrative Nutrition. Alongside her husband, Steve, she runs a thriving business, hosting pop-up dinners, educating global audiences through social media, consulting for sustainable restaurant practices, and developing recipes for her blog, brands, and publications. She's the bestselling author of Cook. Heal. Go Vegan! and her latest book, Breaking Up with Dairy, is now available. LAUNCH PARTY LINK Website Instagram Connect with me!: Website Instagram Facebook YouTube

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Mid-Day Squares, the functional chocolate snack that claims to satisfy your sweet cravings while offering a healthier alternative to traditional chocolate bars. Are they as good as their marketing suggests? What's inside these snacks, and do they live up to the hype? Tune in to find out! Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramReal People, Real Results: Paul and CaylaReading Labels: What Are We REALLY Looking for?Reading Labels Part 2: Learning In Action

Watch the 9malls review of Daiya Cheddar Gluten And Dairy Free Mac And Cheese. Did this Macaroni and Cheese dinner ready in 10 minutes taste as good as Kraft? Watch the hands on taste test to find out. #macaroniandcheese #macandcheese #tastetestreview #tastetest #review Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

Send us a textThis episode shares valuable strategies for navigating lactose intolerance while maintaining enjoyment in meals. Lauren O'Connor, a registered dietitian, discusses practical solutions, including delicious dairy alternatives and tips for improving gut health without eliminating entire food groups.• Exploring the journey of becoming a dietitian• Discussing the impact of lactose intolerance on daily life• Highlighting the tolerance levels for lactose consumption• Sharing insights on plant-based dairy alternatives• Emphasizing the importance of nutrient fortification in swaps• Encouraging an inclusive approach to food choices• Offering actionable tips for improving gut health• Providing resources for further exploration and supportHere is Lauren's Website Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

The tension women face between education, wife, motherhood, career, and where they place their value. (0:42) What does the Bible say about a good woman? What does she do? (25:16) How do you navigate gluten-free and dairy free cooking? Converting your life and kitchen to allergen friendly cooking. (42:35) Resources mentioned: Do I keep hoping for a baby episode https://relevantradio.com/2024/04/the-andrew-tate-phenomenon/ Scripture: Proverbs 31 Danielle Walker's Against All Grain: Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime https://www.amazon.com/Danielle-Walkers-Against-All-Grain/dp/1974816109/ref=asc_df_1974816109/?tag=hyprod-20&linkCode=df0&hvadid=312029893875&hvpos=&hvnetw=g&hvrand=6678225253187909146&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060505&hvtargid=pla-583687380440&psc=1&mcid=7ca69249cd7c3277903a4d4871ae9231&gclid=Cj0KCQjwztOwBhD7ARIsAPDKnkBJGaNRPk_UcYkhIeQGZ4x7yEJNz2EpOqNXjes_1VaGOB4lnNs14L0aAtVCEALw_wcB Cassidy Creations https://cassidyscraveablecreations.com/ The Autoimmune Paleo Cookbook: An Allergen-Free Approach to Managing Chronic Illness https://www.amazon.com/Autoimmune-Paleo-Cookbook-Allergen-Free-Approach/dp/0578135213/ref=asc_df_0578135213/?tag=hyprod-20&linkCode=df0&hvadid=312281022958&hvpos=&hvnetw=g&hvrand=8208131747560093392&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060505&hvtargid=pla-466253297033&psc=1&mcid=d57d1e52afea32b1b3e0b9bd89cfabce&gclid=Cj0KCQjwztOwBhD7ARIsAPDKnkCqxNiu8B2NnEEAv7nJzR1F3NIrW2zi6Qy-vMdnK-LZy7zQT_-jNtYaAiV2EALw_wcB Keto Paleo Cookbook https://www.amazon.com/Keto-Paleo-Kitchen-Ratios-Long-Term/dp/1624144217/ref=sr_1_2?crid=2SY0FS2SF230E&dib=eyJ2IjoiMSJ9.gvDejU3jz-RHjxIWsgeJY9RpspmDxi54lSI7EkcKDO0Nx-3pWBd86_9pfypZXNowY-gerURm7xLzJdodKGMEXd4JJAI1i0c1ON2F6T_Y7p8JwvgWX_iVs8_LFCtK8J1GIVl62lcMH1dqvBdAr8BqMGsrCOZ33YLCoaL0m_blreFaFAhasgC_lFKBlwKL5HWlSb2MtbDPNRtJYxPCCkIcDsOju75ZRr7KoiqDLf6QLFk.KRiJ_XNBI4KDaejhA4HOLlg_hDzhS7VcKIt-1ufQ6MA&dib_tag=se&keywords=keto+paleo+cookbook&qid=1712691620&s=books&sprefix=keto+paleo+cookbook%2Cstripbooks%2C156&sr=1-2

Watching your child be in pain from constipation and scared to go to the toilet is hard! If this is something you are struggling with, you're going to want to listen in as we chat to a mum who has come out the other side of these struggles. In this episode, Mel opens up about her journey with her 3.5-year-old son, who has faced persistent constipation, withholding poos, and daycare struggles. She shares how addressing gut health has been a game changer for her son and her entire family.In this episode, we explore:> The impact of early challenges, including a tongue tie and recurring illnesses, on her son's gut health.> How anxiety around toileting and constipation affected daily life and daycare routines.> Mel's transition from costly naturopath consultations to the Natural Super Kids Klub for a more sustainable and supportive approach.> The transformative results of a consistent gut health routine, including fewer supplements and better overall family wellbeing.Tune in to discover how Mel found practical, affordable solutions to help her son thrive and improve her family's overall health. This inspiring story is a must-listen for parents navigating similar challenges.Want to join Mel in the Natural Super Kids Klub and get access to all of our amazing resources? You can join the waitlist here.If you want more personalised support, our team of highly qualified naturopaths specialise in children's health issues! Find out more about booking in for a 1-1 consultation here.Get $20 off your first order with Part and ParcelShop here - https://partandparcel.com.au/naturalsuperkidsUse Coupon code NSK$20 to claim $20 off your first order (for orders over $99) This episode is proudly sponsored by my membership, the Natural Super Kids Klub. If you would like to become a member of the Klub to get more helpful resources to help you raise a happy and healthy family click here and pop your name on the waitlist. If you loved this episode, leave me a review! I would really appreciate it. Also, let me know your biggest takeaway from this episode by sending me a direct message on Instagram @naturalsuperkids or shoot me an email at jessica@naturalsuperkids.com.

TWO WEEKS IN A ROW?! Let's kicks things off with my secret to staying jolly and dairy-free this holiday season—yes, it's possible! Catch up with my latest style must-haves that make mom life feel a little more chic. And of course, I have to overshare a big 30th birthday secret and a hot take on why Black Friday just isn't the vibe anymore. We finish with diving into a moms group on Facebook... LOL, welcome to a new segment of toxic. JOIN MY $48 CHALLENGE: https://bit.ly/24gains Tune in for a mix of motherhood, pop culture, and real-life moments. Love you guys. ----     And remember, if you enjoyed today's episode, please subscribe, rate, and review the podcast. Your feedback helps me continue to bring you content you love. #podcastforwomen   JOIN MY $48 CHALLENGE: https://bit.ly/24gains MY PREGNANCY GUIDE AND CORE GUIDE: https://desbfittraining.com/pregnancy-guides SHOP HYDROJUG, code desb for 10% off: https://bit.ly/DESBhydrojug SHOP BUFFBUNNY, code desb for 10% off: https://bit.ly/buffbunnyDESB SHOP PTULA, code desb for 10% off: https://www.ptula.com/desb SHOP ACTA, code desb for 10% off: https://www.actawear.com/desb   SHOP MY CURRENT OUTFITS: https://www.shopltk.com/explore/desb___ NEED THERAPY? https://bit.ly/betterhelpbrunch  use code DESB for 10% off your first month at BetterHelp online therapy _____________ ♡ Join BetterHelp today - https://bit.ly/betterhelpbrunch    code “desb” for 10% off your first month! #ad #sponsored   Time Stamps: (2:30) jolly and dairy free (6:30) style update (9:00) 30th secret (12:33) Black Friday is RIP (17:20) 4 week challenge (21:30) 5 months postpartum (25:55) wicked moana (31:00) VISITING THE MOMS GROUP   leave me a voicemail: https://bit.ly/voicemail_bwd  tell me a secret/ask for advice: https://brunchwithdesb.com  ♡MY SKINCARE AND MAKEUP: https://www.shopltk.com/explore/desb___  OPEN FACEBOOK FITNESS COMMUNITY: https://bit.ly/dbftcommunity_bwd  

If you've paid any attention to the health space lately, you know all about the dairy-free obsession. But is it really healthier to choose dairy-free milks? In this episode, I'm talking all about: - why people started drinking milk in the first place - the health pros & cons of consuming milk - eight different milk alternatives for those looking to switch - how to get enough calcium and vitamin D without relying on dairy ... and more! --- Show Notes: Resources: Bovine milk in human nutrition – a review Calcium intake and risk of fracture: systematic review Milk consumption during teenage years and risk of hip fractures in older adults Mechanisms by which IGF-I May Promote Cancer --- Join the Compass Method DIY Program Jump inside my Rock the Bloat Minicourse Get my Core-Gi Workout Program with the exclusive listener discount! Join my Brain Rewiring Masterclass You can learn more about me by following on IG @imperfectlypaigewellness or by checking out my blog, freebies, and offers on my website: https://imperfectlypaigewellness.com Please share with #PaigeTalksWellness to help get the word out about the show - and join the Imperfect Health Fam over on Facebook.

Avoiding gluten, dairy, soy, artificial flavors or colors, or other highly inflammatory foods during the holidays can be tricky! But Andrea Daigle has some AMAZING tips in this episode of the Soaring Child podcast.  Andrea is one of our expert coaches at the ADHD Thrive Institute, a board-certified holistic health practitioner, and FDN-P. She's been an amazing guide to countless families, helping them manage ADHD naturally. She's also a regular on this podcast, and I know her advice will leave you feeling prepared, supported, and ready to enjoy the holidays without stress. If you want to enjoy the holidays without a meltdown, preparation is absolutely everything, and this episode will give you lots of tips to help!  Links Mentioned in the Show:  ADHD Fast Class - https://bit.ly/3GAbFQl Key Takeaways: [3:43] Challenges of Holiday Gatherings for Gluten and Dairy-Free Diets [4:09] Tips for Preparing Gluten and Dairy-Free Foods [5:09] Getting the Whole Family Involved [6:54] Key Ingredients for Substitutions and Creative Boards [15:45] A Recap of the Steps Parents Can Take for Holiday Parties [16:14] Staying Positive and Motivated [17:03] Crowd-Pleasing Gluten and Dairy-Free Holiday Dishes [20:02] How to Handle Accidental Gluten and Dairy Exposure Memorable Moments: "Preparation is the key to avoiding holiday meltdowns for kids with ADHD." "One holiday, all we found were some gluten-free crackers and a sad little salad – we learned the hard way." "If kids help shop and cook, they're more likely to eat and enjoy what's on their plates." "Bring a dish to share – a crowd-pleasing gluten-free dessert or charcuterie board can make a big difference." "When everyone eats better, they feel better. Keep that as a mantra during the holidays." "Communicate with your host and don't hesitate to offer to bring gluten-free options." "Stock up on gluten-free treats and keep them in your freezer for those last-minute holiday parties." "If your child sneaks a cookie, don't panic. Accidents happen, and it's okay." "Use moments of gluten or dairy slip-ups as teaching moments, focusing on how different foods make them feel." "A pumpkin pie or stuffing can be made gluten and dairy-free with just a few simple swaps." How to Connect with Andrea Daigle Schedule a free call with Andrea and the team at ADHD Thrive Institute: https://bit.ly/3X5ZVvT  Dana Kay Resources:

Expert Tips to Help Parents of Picky Eaters Enjoy a Dairy-free Lifestyle By Tiffany Bruno at Switch4Good.org   Original post: https://switch4good.org/expert-tips-to-help-parents-of-picky-eaters-enjoy-a-dairy-free-lifestyle/  Related Episodes: 6: Milk: The Top 10 Scariest Things by Switch4Good.org 22: Dairy and the Environment FAQ by Switch4Good.org 53: How Dairy Affects Children's Health by Dr. Justine Butler at Switch4Good.org 57: The Honest Truth: An Interview with a Former Dairy Farm Worker by Jackie Norman at Switch4Good.org 71: 6 Reasons to Detox from Dairy Today by Switch4Good.org 120: 8 Things You Don't Know About Dairy by Dr. Darshan Shah at SwitchForGood.org 153: Dairy and Increased Risk of MS by Switch4Good.org 162: Dairy Studies: What the Industry Doesn't Want You to Know by Switch4Good.org 202: Dairy Linked to Acne, Diabetes, and Cancer According to Revolutionary Study by Switch4Good.org 306: Why Milk Is Bad For You – 9 Reasons You Should Avoid Dairy by Switch4Good.org 307: The Twisted History of Milk in America by Switch4Good.org 340: Milk and Osteoporosis: The Calcium Myth by Rick Scott at Switch4Good.org 385: Study Reveals Shocking Results: Cow's Milk Ranks As The Number One Cause Of Fatal Anaphylaxis From Switch4Good.org 401: Mythbusting Soy: Women's Health & Hormones from Switch4Good.org 432: 3 Myths About Soy And Men Debunked from Switch4Good.org 490: The Harmful Side Effects of Whey Protein from Switch4Good.org 548: The 411 on Cheese: Definition, Health Risks and Alternatives from Switch4Good.org 579: What About Yogurt? Why This Dairy Product Is Not As Healthy As You Think from Switch4Good.org 603: Cottage Cheese Doesn't Deserve Your Attention from Switch4Good.org 612: 5 Tips To Maintain Strong Bones And Prevent Osteoporosis from Switch4Good.org 632: Sources Of Vitamin D: Everything You Need To Know by Rick Scott at Switch4Good.org Switch4Good is an evidence-based nonprofit dedicated to rattling accepted norms around dairy and health. They're working to abolish the current system of dietary racial oppression, and promoting solutions for climate change. They have a fantastic podcast hosted by Olympic medalist Dotsie Bausch and Baywatch actress/health coach Alexandra Paul - they'll inspire and educate you to start living better and feeling better.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #plantbasedbriefing #dairyfree #dairy #ditchdairy #vegankids #pickyeaters

Starbucks Drops Dairy-Free Surcharge from VegNews.com   Original post: https://vegnews.com/starbucks-drops-dairy-free-surcharge   Switch4Good Justice Cup Campaign: https://switch4good.org/starbucks-justice-cup-campaign  Related Episodes: 405: We Need Price Parity Between Vegan and Non-Vegan Foods by John McDonnell at VeganSustainability.com 622: [Part 1] What Farm Subsidies Are and Why They Matter, Explained by Björn Ólafsson at SentientMedia.org 623: [Part 2] What Farm Subsidies Are and Why They Matter, Explained by Björn Ólafsson at SentientMedia.org Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing #vegan #plantbased #plantbasedbriefing #starbucks #justicecup #dairyfree #dairysubsidies    

FASTer Way trainer Coach LeAnne Ash is today's guest sharing about eating gluten and dairy free. Gluten can trigger adverse reactions in some people because the peptides in gluten are resistant to stomach acids, making them hard to digest. Symptoms can range from mild indigestion to more serious health conditions. As for dairy…cows milk is appropriate to fatten up a child. But about 70% of the world's adult population can't digest dairy - leading to inflammation, autoimmune diseases, gut issues, and more. LeAnne is going to school us on how great we can feel - and how lean we can get - when we choose to bypass inflammatory foods like gluten and dairy.    Here is LeAnne's favorite sourdough bread recipe: https://moonandspoonandyum.com/gluten-free-sourdough-bread/  Follow LeAnne on IG @leannemarieash.    CONNECT with Amy Bryan any of the following ways:  ENROLL in my next FASTer Way 6-week online class at https://www.fasterwaycoach.com/AMYBRYAN Leave your best nutrition/fitness/weight loss tip here:  www.speakpipe.com/AmyBryan JOIN my free info group, SCHEDULE a discovery call, VOICE MESSAGE me, and DOWNLOAD freebies at www.linktr.ee/amybryanfasterway. EMAIL me at amy@fatlossschool.net

Send us a textJoin us for an enlightening episode featuring Jason Bronstad, the visionary CEO of Malk Organics. Discover how a mother's quest to craft a pure and organic dairy alternative for her son sparked a movement that captured the hearts and taste buds of families worldwide. From humble beginnings at local farmer's markets to forming a monumental partnership with Whole Foods, Jason takes us through Malk's journey, emphasizing its dedication to nourishing ingredients and a taste that resonates with kids and adults alike.Our conversation doesn't stop at the incredible growth of Malk Organics. Jason shares the core values that fuel their mission—transparency, sustainability, and accountability. These principles aren't just words; they're the foundation guiding every decision, ensuring Malk remains a trusted choice in the booming plant-based milk industry. We explore the shift towards personalized nutrition and the entrepreneurial spirit that drives new product innovations, responding to the increasing demand for healthier, transparent options in a post-COVID world.Building a strong team is critical, and Jason highlights how Malk's commitment to hiring the right people ensures their culture and objectives align seamlessly. We discuss how they prioritize food safety and product accessibility, with innovative solutions like shelf-stable packaging to reach more communities. As we wrap up, there's a genuine sense of gratitude and excitement for the future, with aspirations for continued growth and collaboration. Stay tuned as we share resources to support your health journey, ensuring you don't miss out on any upcoming innovations from Malk Organics.https://malkorganics.com/#turnitaround IG: Malk Organics Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

Nothing screams cozy quite like fresh baked bread. And with a quality sourdough starter bread baking is actually super easy. That's because a mature starter is "alive" and will work its way into all of the dough in comes in contact with. Which is why in Scripture leaven to likened to sin.Listen in for a quick look at the Feast of Unleavened Bread in Leviticus 23 and a tutorial on no frills baking with sourdough. ****Kira's super basic sourdough recipe:Pull your recently fed starter out of the fridge (as long as mine has been fed within a week its good to go!)Add 3-3.5 cups of King Arthur bread flour, half a cup of starter, a teaspoon of salt, and a cup of warm water to your Kitchen Aid with the bread hook attached. Feed your remaining starter equal parts flour and water (usually a cup to half a cup of each. Make sure to either weigh or pack your flour down). Leave on your counter until doubled in size. Then pop back in the fridge for next time.)For the bread, turn the Kitchen Aid on to medium speed for about 5 minutes until everything is combined and your dough is somewhat soft.Cover bread for between 5-9 hours.Place in a dutch oven on parchment paper and bake in oven at 425 for about 25-30 minutes with lid on.Take lid off and bake until golden brown and delicious (20-25 minutes)Let rest for a bit and serve! Magic!Kira's Italian Inspired Coconut Soup (Gluten and Dairy Free!)Mild Italian sausage Carrots Onions Garlic Potatoes Can of coconut soup Can of tomatoes Peas MushroomsSimmer the above ingredients on medium heat in the order listed until delicious. 

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2709: Danielle Omar from FoodConfidence.com highlights the importance of carefully choosing dairy-free yogurt options. While these alternatives offer benefits for those avoiding dairy, not all are created equal. Omar advises reading food labels to avoid hidden dairy ingredients, added sugars, and low-quality components, ensuring you pick a nutrient-rich and genuinely dairy-free product. Read along with the original article(s) here: https://foodconfidence.com/2024/06/06/inside-dairy-free-yogurt-food-label/ Quotes to ponder: "Some seemingly dairy-free yogurts are lactose-free but not completely dairy-free, and they may still contain dairy ingredients like milk, milkfat, casein, and whey." "Whenever possible, aim for unsweetened dairy-free yogurts or yogurts without added sugars." "Yogurts labeled as plant-based are also safe dairy-free choices in many cases." Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2709: Danielle Omar from FoodConfidence.com highlights the importance of carefully choosing dairy-free yogurt options. While these alternatives offer benefits for those avoiding dairy, not all are created equal. Omar advises reading food labels to avoid hidden dairy ingredients, added sugars, and low-quality components, ensuring you pick a nutrient-rich and genuinely dairy-free product. Read along with the original article(s) here: https://foodconfidence.com/2024/06/06/inside-dairy-free-yogurt-food-label/ Quotes to ponder: "Some seemingly dairy-free yogurts are lactose-free but not completely dairy-free, and they may still contain dairy ingredients like milk, milkfat, casein, and whey." "Whenever possible, aim for unsweetened dairy-free yogurts or yogurts without added sugars." "Yogurts labeled as plant-based are also safe dairy-free choices in many cases." Learn more about your ad choices. Visit megaphone.fm/adchoices

Dairy substitutes can be highly processed and often contain additives that may not be ideal for health, and it can be confusing trying to make sense of the available choices.  Tune into this week's episode of Ask a Nutritionist in which registered and licensed dietician Brandy de-mystifies milk alternatives, helps identify the best quality substitutes  - and even provides a recipe for a homemade, dairy-free milk alternative! 

SummaryIn this conversation, Lisa Davis and Kayla Cappiello discuss a recipe for deconstructed lasagna. They talk about making a dairy-free version of the dish and the importance of using the right type of lasagna noodles. Kayla shares her tips for caramelizing onions and explains the layering process for the lasagna. The recipe includes a cheesy ricotta base, shredded chicken, and shredded mozzarella cheese. The cooking time for the dish is around 30 to 45 minutes. Kayla also mentions her other recipes and where to find her on social media.Keywords: deconstructed lasagna, dairy-free, gluten-free, caramelized onions, lasagna noodles, cheesy ricotta base, shredded chicken, shredded mozzarella cheese, cooking time, recipes, social mediaTakeawaysDeconstructed lasagna can be made dairy-free and gluten-free.Using the right type of lasagna noodles is important for the dish.Caramelizing onions requires cooking them slowly on low heat.The layering process for the lasagna includes a cheesy ricotta base, shredded chicken, and shredded mozzarella cheese.The cooking time for the dish is around 30 to 45 minutes.Kayla can be found on Instagram, YouTube, TikTok, and Substack.Chapters00:00Introduction and Empty Nesting00:57Creating a Dairy-Free and Gluten-Free Deconstructed Lasagna03:00Tips for Caramelizing Onions for the Lasagna06:29The Layering Process for the Deconstructed Lasagna08:25Cooking Time and Checking the Noodles10:43Where to Find Kayla's Recipes and Social Media

Episode Summary In this episode, Erin Skinner interviews Melissa Teel, a functional dietician and autism parent, about the impact of diet on autism. They dive into a recent autism reversal study showing the benefits of gluten-free, dairy-free, and low-processed food diets on children's behavior, communication, and cognitive function. Melissa shares her personal journey with these dietary changes and offers practical advice for other families. Episode Highlights Autism Reversal Study: A study found that eliminating gluten, dairy, and processed foods led to significant improvements in autism symptoms. Read the full study here. Implementing Dietary Changes: Tips include meal prepping, using gluten-free and dairy-free alternatives, and gradually introducing new foods. Melissa also discusses the GAPS (Gut and Psychology Syndrome) diet, which focuses on gut health. Professional Support: Collaborating with dietitians, occupational therapists, and other specialists can enhance the effectiveness of dietary interventions and support the transition. Lifestyle Adjustments: Reducing screen time, increasing physical activity, and incorporating sports are beneficial. Recommended supplements include Omega-3s, vitamin D, multivitamins, and probiotics. Challenges and Barriers: Financial constraints, lack of support, and the need for gradual dietary adjustments are significant challenges. Melissa stresses the importance of balancing dietary changes with professional guidance. Resources Mentioned Autism Reversal Study: Reversal of Autism Symptoms among Dizygotic Twins through a Personalized Lifestyle and Environmental Modification Approach: A Case Report and Review of the Literature Autism Dietitian on Instagram: @autismdietitian, a valuable resource for autism-friendly diets and tips. Thrive Clinics: Erin's clinic offers telehealth services in various U.S. states and in-person services in North Carolina, focusing on nutrition for cognitive health, autism, and much more. Contact Thrive Clinics to empower your health today! Connect with Us Visit our website for more episodes and information. Follow us on social media for updates and health tips. Subscribe to our podcast and leave a review! Ready to dive in? Listen here.

Summary:In this conversation, Lisa Davis and Kayla Cappiello discuss the TV show Love on the Spectrum and share a recipe for easy lettuce wraps. Kayla talks about her love for the show and the supportive families featured in it. They then move on to discussing the recipe, which includes a peanut sauce and various options for fillings. Kayla shares her journey to becoming a foodie and how she transitioned from a career in fashion to cooking. They end the conversation by providing information on where to find Kayla's recipes. TakeawaysLove on the Spectrum is a heartwarming show that highlights the supportive families of individuals on the autism spectrum.Easy lettuce wraps are a versatile and healthy meal option that can be customized with different fillings and sauces.Kayla's journey from fashion to cooking shows how a passion for food can develop and become a fulfilling career.Kayla's recipes can be found on her Substack, Instagram, TikTok, and blog.Chapters00:00Introduction and Discussion of Love on the Spectrum 03:18Recipe: Easy Lettuce Wraps 11:06Kayla's Journey to Becoming a Foodie 14:10Transitioning from Fashion to Cooking 15:11Where to Find Kayla's Recipes

SummaryIn this conversation, Lisa Davis and Kayla Cappiello discuss a recipe for easy peanut butter oatmeal. They talk about the base ingredients for the oatmeal, including gluten-free rolled oats, oat milk, mashed banana, and applesauce. They also discuss different toppings and flavor combinations, such as peanut butter, chocolate chips, pecans, and white chocolate chips. They provide tips for making a large batch of oatmeal and storing leftovers. Kayla shares where listeners can find her weekly meal plan and healthy recipes.Keywordspeanut butter oatmeal, recipe, healthy breakfast, gluten-free, toppings, flavor combinations, large batch, leftovers, meal plan, healthy recipesTakeawaysPeanut butter oatmeal is a delicious and healthy breakfast option.The base ingredients for the oatmeal include gluten-free rolled oats, oat milk, mashed banana, and applesauce.Toppings and flavor combinations can be customized to personal preference, such as peanut butter, chocolate chips, pecans, and white chocolate chips.Leftover oatmeal can be stored in an airtight container in the fridge and reheated with a little water to maintain its consistency.Listeners can find Kayla Cappiello's weekly meal plan and healthy recipes on Substack and Instagram.TitlesMaking a Large Batch of OatmealEasy Peanut Butter Oatmeal RecipeSound Bites"Oh, that sounds great. All right, jump in.""But if I'm not pulling those baggies out and I'm buying it from the store, I'm buying the kind that is like there's nothing in it. It's just pure applesauce.""I have a vanilla one, I have a chocolate one, kind of just depending on what toppings I wanna add to it."Chapters00:00Introduction02:25Choosing Gluten-Free Rolled Oats04:19Adding Protein Powder and Peanut Butter Powder06:32Favorite Dark Chocolate Chip Brands09:12Making a Large Batch of Oatmeal11:14Stocking Up on Healthy Ingredients13:03Closing Remarks

SummaryIn this episode, Kayla Cappiello shares a recipe for an easy breakfast casserole with eggs, ham, and rolls. She emphasizes the importance of having a quick and convenient breakfast option to start the day on the right foot. The casserole can be customized with different ingredients such as vegetables and different types of cheese. Kayla provides various options for the protein component, including turkey bacon and different types of ham. She also suggests adding seasoning and herbs to enhance the flavor. The recipe is versatile and allows for personalization based on individual preferences.Keywords: breakfast casserole, eggs, ham, rolls, convenience, customization, protein options, seasoning, herbsTakeawaysHaving a quick and convenient breakfast option can make mornings easier.The breakfast casserole recipe can be customized with different ingredients.There are various options for the protein component, such as turkey bacon and different types of ham.Adding seasoning and herbs can enhance the flavor of the casserole.Sound Bites"I like to start my day on the right foot with like, you know, eggs, maybe some cheese or dairy free cheese, maybe some carbs, a little bit of protein.""You want this to feel more like a casserole fluffy, everything is incorporated together.""The idea here is you want a protein, you want any kind of egg so egg white or regular egg."Chapters00:00Introduction and Recipe Overview01:38Importance of a Quick and Convenient Breakfast Option03:03Creating a Fluffy Casserole with Eggs and Milk06:48Exploring Protein Options for the Casserole09:42Customizing the Casserole with Different Ingredients10:42Conclusion and Where to Find the Recipe

SummaryIn this conversation, Lisa Davis and Kayla Cappiello discuss how to make a pineapple crisp dessert. They explore the ingredients and substitutions for a healthier version of the recipe. Kayla shares her tips for achieving the right texture and flavor, and Lisa expresses her willingness to try cooked fruit despite her previous aversion. The recipe is available on Kayla's Substack and Instagram.Keywords: pineapple crisp, dessert, healthy recipe, gluten-free, date sugar, vegan butter, ground cinnamon, texture, flavorTakeawaysPineapple crisp is a delicious and healthier alternative to apple crisp.Gluten-free oats and flour can be used in the recipe.Date sugar is a natural and less processed sugar substitute.Vegan butter can be used as a substitute for regular butter.Ground cinnamon adds a hint of flavor without overpowering the pineapple.The pineapple crisp can be enjoyed warm, cold, or at room temperature.Chapters00:00Introduction and Pineapple Crisp02:11Creating a Healthier Recipe04:05Substituting Sugar and Butter06:53Balancing Texture and Flavor09:12Overcoming Aversion to Cooked Fruit10:41Enjoying Pineapple Crisp at Any Temperature

SummaryIn this episode, Lisa and Kayla discuss a lemon raspberry dessert recipe that is easy, low maintenance, and healthy. They talk about the ingredients used in the recipe, such as gluten-free flour, monk fruit sweetener, yogurt, applesauce, and oat milk. They also mention alternative variations of the recipe, including using different fruits or adding chocolate chips. The conversation veers into a discussion about non-dairy whipped creams and self-control when it comes to indulging in treats. Kayla shares a tip on freezing individual slices of the dessert for portion control. The episode ends with Kayla sharing where listeners can find her recipes.Keywords: dessert, recipe, lemon raspberry, gluten-free, healthy, alternative ingredients, non-dairy whipped cream, self-control, portion controlTakeawaysThe lemon raspberry dessert recipe is easy, low maintenance, and healthy.Alternative ingredients can be used, such as gluten-free flour, monk fruit sweetener, yogurt, applesauce, and oat milk.Different variations of the recipe can be made by using different fruits or adding chocolate chips.Non-dairy whipped creams are available as a topping option.Freezing individual slices of the dessert can help with portion control.Sound Bites"I like my desserts the way I like my weeknight dinners. I like them to be easy, low maintenance, and I like them to be healthy.""Trader Joe's gluten-free flour. It's made with rice flour, millet flour, potato starch, and tapioca starch.""You can use a monk fruit sweetener or any other different sweetener you'd like to use."Chapters00:00Introduction and Discussion about Step Aerobics02:21Using Alternative Ingredients for a Healthier Dessert08:07Adding Frozen Berries to the Recipe09:57Discussion about Non-Dairy Whipped Cream Options12:11Tips for Portion Control with Desserts14:44Conclusion and Where to Find Kayla's Recipes

This week, Elizabeth welcomes Lauren Montgomery, founder and CEO of Monty's, maker of plant-based dairy essentials including cultured cashew cream cheese and butter. Lauren shares her inspiring journey from the fast-paced corporate fashion world to becoming a health-supportive chef with a passion for whole plant-based foods and fermentation. She discusses how her own quest for wellness led her to culinary school and ultimately to founding Monty's with a mission to spread health and create a community of conscious consumers who love delicious, clean-ingredient foods. Throughout the episode, Lauren offers valuable insights on scaling a business, stepping out of your comfort zone, and embracing a growth mindset. She also emphasizes the importance of overcoming fear, utilizing coaches for personal and professional development, and making self-care a non-negotiable part of daily life.Hungry to try Monty's? We don't blame you! Use Code LivePurely25 for 25% off LiveMonty's.com 

#236: We dive into the impact of dairy on women with PCOS and explore how going dairy-free can transform your health. We'll uncover the hidden hormones in dairy, like IGF-1, and how they can worsen insulin resistance and elevate testosterone levels, leading to acne, irregular periods, and weight gain. Plus, get practical tips and delicious alternatives to make your dairy-free journey a breeze. From personal stories to practical advice, this episode is your guide to a healthier, dairy-free lifestyle for managing PCOS. Download The Cysterhood App, the largest community of PCOS women learning to lose weight & reverse symptoms with daily meals & workouts designed for PCOS! What's Your PCOS Type? - Take the quiz! Supplements for Women With PCOS (https://ovafit.org/metabolism-plus/) Ovasitol: 15% OFF (https://ovafit.org/ovasitol/) CONNECT WITH US: Website (https://pcosweightloss.org/) Instagram (https://www.instagram.com/pcos.weightloss/) Tik Tok (https://www.tiktok.com/@pcos.weight.loss) Pinterest (https://www.pinterest.com/pcosweightloss/) While Tallene is a Registered Dietitian and Sirak a Personal Trainer, this podcast provides general information about PCOS. It is not meant to serve as fitness, nutrition or medical advice related to your individual needs. If you have questions, please talk to a medical professional. For our full privacy policy, please click on the following link: (bit.ly/PCOSPrivacyPolicy) Links included in this description may be affiliate links. If you purchase a product or service with the links that we provide, we may receive a small commission. There is no additional charge to you! Thank you for supporting our channel so we can continue to provide you with free content each week!

Nico and Natalie love cooking together. But since Natalie developed a dairy intolerance, cooking their favorite dishes just hasn't been the same. Chris and vegan chef Chrissy Tracey help Nico and Natalie navigate the world of dairy substitutes to satisfy their creamy cravings.RECIPESVegan Cacio e PepeChewy Date and Dark Chocolate Cookies

#215: Have you thought about going gluten and dairy free for PCOS? In this episode, we guide you through how to start going gluten and dairy free with crucial tips you must know and a 3 day meal plan! You'll also discover the link between gluten, dairy, and inflammation, and how reducing these foods may positively impact PCOS symptoms and weight loss. This episode is for you if: - You want to go gluten & dairy free but don't know how to start - You want a step-by-step meal plan to follow - You feel PCOS symptoms flare up when you eat gluten or dairy 3 Day Gluten & Dairy Free Meal Plan! Download The Cysterhood App, the largest community of PCOS women learning to lose weight & reverse symptoms with daily meals & workouts designed for PCOS! What's Your PCOS Type? - Take the quiz! Metabolism Plus - Our PCOS Supplement Line! Ovasitol: 15% OFF CONNECT WITH US: Website Instagram Tik Tok Pinterest While Tallene is a Registered Dietitian and Sirak a Personal Trainer, this podcast provides general information about PCOS. It is not meant to serve as fitness, nutrition or medical advice related to your individual needs. If you have questions, please talk to a medical professional. For our full privacy policy, please click on the following link: (bit.ly/PCOSPrivacyPolicy) Links included in this description may be affiliate links. If you purchase a product or service with the links that we provide, we may receive a small commission. There is no additional charge to you! Thank you for supporting our channel so we can continue to provide you with free content each week!