Better Health. One Bite at a Time.
Being able to create your own healthy food —that is the difference between being on the path of a healthy lifestyle versus being in a passing phase. The path less chosen? Indeed. But, it is a highly rewarding one.
So, welcome to Whole Foods Explorer! Join me my excitement and fascination with the nourishing potential of food. While I eat a vegnormous about of plant-based food, I am not a vegan, nor am I a vegetarian. I shy away from ascribing to or promoting any ‘dietary plan’ other than a ‘mostly plant-based, phytonutrient-rich’ one.
The research is quite clear on this one. In fact, high amounts of plant foods, or at least more than the standard american diet, is the common denominator among most of today’s dietary plans. While every body has different needs, you can’t go wrong with a plant-centric approach.
Who Am I and Why Do I Run WFE?
I am an amateur photographer and blogger. For years I cooked in an 8-foot galley kitchen in Manhattan with a 3/4 size refrigerator, which froze my produce. One day I realized how uninspired my cooking had become. Baked salmon and steamed kale —again?! I was cooking the same half-dozen recipes over and over and over… Healthy? Yes. Inspired? No. A dietitian bored by her own food. How sad is that?!
Then, during a month-long cleanse, I excavated favorite cookbooks. I scoured food blogs for ways to make healthier versions of my favorite recipes. My kitchen bliss returned, fueled by the creative challenge of limiting the use of dairy, sugar, gluten and processed ingredients. The cleanse ended, but I stayed in the kitchen.
Looking to make your kitchen a more creative and healthier place? I hope I can be a resource for you. The recipes on Whole Food Explorer reflect how I cook at home; mostly gluten-free, dairy-free, low on the glycemic index and about 80% vegetarian.
Also, I am currently enrolled in the Chef Training Program at Natural Gourmet Institute for Health and Culinary Arts. So, follow along as a become a whole foods chef. Follow along as I share what I’ve learned -and what not to do!
My goal is to share my passion for creative and healthy food through my blog. While some recipes require more time than others, none require a high-level of skill. I try to present the recipes and techniques in an approachable and flexible way. And if something doesn’t make sense to you -let me know!
I hope you will make the recipes your own; adapting to where you are in your journey towards a healthy, whole foods lifestyle. You will see various ingredient options presented, my preference listed first, with others following. You will also find my experimentations with new ingredients and techniques. Join me in my kitchen —or at least join the newsletter. There’s a lot more room there!
About the Author
Maribeth Evezich MS, RD, CDN
I’ve cooked in a Napa Valley restaurant and ran my own Oregon Wine Country catering business. I have worked for years as a Functional Medicine Consultant, learning from some of the most honored industry leaders. These experiences have fueled a major passion for nourishing through food and sharing what I’ve learned, yet hungry for more.
Masters in Nutrition, Bastyr University
Dietetics Internship, Brigham and Women’s Hospital
Certified Firstline Therapy Lifestyle Educator
Institute for Functional Medicine – Applying Functional Medicine in Clinical Practice
Graduate, Chef’s Training Program – Natural Gourmet Institute for Health and Culinary Arts
American Dietetic Association
New York Dietetic Association
Dietetic Practice Groups
– Dietitians in Integrative and Functional Medicine
– Nutrition Entrepreneurs
– Food and Culinary Professionals
MEDIA / CONTRIBUTIONS:
White Sugar Better Than Honey? Yes, If You’re Salicylate Sensitive – RebeccaWood.com
Umeboshi Paste: From Curiosity to Culinary Muse – Natural Gourmet Institute
How Becoming a Plant-Based Chef Transformed Career as a Dietitian – Mind Body Green
How to Get the Benefits of Turmeric – Shape.com
Three Ways to Get the Most From Curcumin – The Integrative RD
All images copyright Maribeth Evezich. All rights reserved.