Like I mentioned above, the science of nutrition is hard. Yes, I got through chemistry and biology, but it was not easy. I like to say that I put in the work, so that my clients don’t have to. So many times experts, in any area, become so well versed in their jargon, that they are unable to explain it to the public. I try to stay away from confusing words, and break things down as simply as possible.
When it comes to my recipes, I break it down VERY simply. I didn’t grow up cooking, and didn’t have a mother who knew either. When I began living on my own, it became a necessity. I remember googling recipes and following these long precise step by step directions, that called for 10+ ingredients. I hated that- it was stressful! When I finally got a bit used to the kitchen, I realized that its okay to mess up a recipe, or play around with it, and that the experience itself can actually be a stress-reliever, rather than a stressor itself. We all have that creative license to exercise!! Plus, if you are using real whole foods, fresh herbs and flavors, as my recipes do, there is really very little you can do to mess it up! My recipes, just 5 ingredients or less, provide my clients and readers with the confidence to give it a go.