In this episode, I'm talking about a culinary medicine class I recently completed, offered by George Washington University and my local community college. The class, designed specifically for food service professionals, emphasized the importance of health and diet, particularly through the lens of the Mediterranean diet.
As a heart attack survivor, we get into the deeper dive into the diet's benefits, including its potential to alleviate menopausal symptoms. I'll also fill you in on a new offering—Menopause Meal Plans—featuring curated recipes, shopping lists, and a private Facebook group to support women in adopting healthier eating habits.
00:00 Intro
00:15 Culinary Medicine Class Experience
01:52 Understanding Diet and Health
04:56 The Mediterranean Diet
05:28 Controversies and Clarifications
06:42 Practical Tips for a Healthier Diet
12:35 Capstone Project and Menopause
17:51 Menopause Meal Plans
24:08 Conclusion and Upcoming Events
Hi! I’m Christine, and I’m super stoked to be cooking, writing, and helping everyone sink into to a better life. If you’re looking for healthier recipes for one and two, or want to add more delightful cocktails into your repertoire, you’re in the right place.
My philosophy is simple:
It’s a meal, not a mortgage.
Real food is the most important factor in good cooking.
If you’re going to drink, drink in moderation and always drink the good stuff.
I’ve been teaching cooking for a long, long time, and I am still excited to cook, teach, and share with you. If you’ve got a question, I’ll work hard to give you an answer so that you’re better and more confident in the kitchen. Hey, it’s a meal not a mortgage, so there’s nothing to stress about and only fun to be had.
With a heart attack in 2020, loss of my brick & mortar cooking school business of 15 years, broken bones, and even my husband having a stroke, and all within just a couple of months, I've been through it! BUT, I’m a lucky gal with endless support and a deep gratitude for everything that I do have. It’s not always easy, but I’m working to make sure that it stays fun.
Post heart attack, I’m reforming my butter-loving, heavy cream worshiping ways by making changes to how I cook, taking things in a healthier direction, without doing a complete 180 and still keeping things flavorful and delightful. The key here is healthier. I’m not afraid of butter, but I’m using a touch instead of stick. A tablespoon or two of cream or half-and-half, not a cup, and so on and so forth. And now that the kids are grown and living lives on their own, I’m re-learning how to cook for two.
