I received this great comment last week from one of the participants in my online group program, From Surviving to Thriving: The roadmap to eating well after a heart event. It was such a common concern, and so well stated, that I asked if I could share it here. I edited it a bit to make sense in this context, and expanded on…
Black Friday is tomorrow, which is generally my reminder to get it together and start gift planning. Perhaps you organized people are done or even started, but for the rest of us slowpokes, it’s time! So to help you with the cooks in your life, here are 15 of my…
A couple of weeks ago I shared my first cooking video and a couple of friends / followers asked about nutritional yeast: It’s used in a few recipes in my 30-Minute Heart Healthy cookbook *, so I thought others might enjoy getting the lowdown on this mystery ingredient… What is nutritional yeast? Nutritional yeast, sometimes called “nooch” by…
(Note: The book has been released since I wrote this: On Amazon.ca (Canada) / and Amazon.com (USA) .) Gosh, it’s been almost 3 months since my last post, because as many of you know, I’ve been under a rock writing a cookbook. The publisher approached me with a fantastic idea they had, to create…
Since I published my guide to eating well after a heart attack , two people have emailed to ask this question. This FAQ will definitely be in the next version, but for now, I’ll answer it here: Nope. If you like the taste of sea salt better, go for it, but don’t be fooled by slick marketing. It’s…
Eating more vegetables and fruit is one of the most effective, most agreed upon practices associated with better cardiac outcomes, but people continue to struggle with it. I’m not naming names, but let’s just say I’ve seen some painfully dull looking salads at Canadian restaurant chains. Don’t martyr yourself in…
Did you ever notice that people think about salt, sugar, and other demonized foods in all or nothing terms? They’re either good or bad, in or out. So one of the most common questions I get when speaking about blood pressure is, “How can I make food taste good, now…
