1) George Foreman Grill: George, I am disturbed that you have named all your children after yourself, but I gotta love your grill. I bought my GFG back in 2005 when I began eating meat again and had to consider cooking it myself. It sat, unused in box, until this fall. Now it is a permanent fixture on my counter and gets used several times a week! 3 pounds of chicken breasts, cooked and ready to go in 30 minutes! Fish fillets, grilled to perfection in 3 minutes?!?!? YES, YES, YES. I no longer have to worry about spills or messy oven clean-up, I can cook a week’s worth of protein in less time, and I cannot even begin to tell you how much easier it is to keep ready-to-eat lean protein in the house now. I only wished I had been brave enough to crack open the box 6 years ago. George has more grill varieties than you can shake a boxing glove at  here.

2) Vitamix: My first kitchen tool and my first big ticket household item, a Vitamix has been an staple in my home since I was 18 years old. I make smoothies, emulsify dressings, grind nuts, and can make my wheat-free flour in 45 seconds at less than half the price. My food processor hasn’t been used in years (probably as long as I’ve had that George Foreman grill) is in a box to be donated to charity. Yes it’s pricey, but it is worth it. Ask anyone who owns one; our pupils dilate a little, our voice gets higher and it’s hard not to get ecstatic at the opportunity to fawn over our high horsepower kitchen tool. You can check out a video on the Vitamix awesomeness here and order one here (use coupon code 06-001737 to get free shipping)

3) Zrii: How is it that I am never sick? How can I wake up refreshed on less sleep than in my 20′s? How is it that I ran 150 miles a month and completed a marathon and three half marathons in 6 months? Zrii. This red bottle of Ayurvedic magic is my primary tool in keeping my body balanced and strong. Deepak Chopra and his colleagues at the Chopra Center for Well-being developed this tonic a few years ago and I’ve fallen in love with it. It’s sweet tart flavor and potent herbal formula is kind of addictive. Be forewarned. Learn more about Zrii and try it out yourself by clicking here.  I also share this product with clients and others and am very familiar with the entire line, so you can email me with any questions you have about it!

4) Garmin Forerunner: I’m an info junkie. I use my Garmin to keep track of my heart rate, mileage, route taken, altitude, direction, and more. It kept me from getting lost running in Paris in the early morning and trekking through small Costa Rican towns. It teases me by displaying my split times so I know if I am going faster or slower than I was the mile before or the day before. And I can download all the data and cross-reference to my heart’s content. I have the 305 – an older model. The 405 is prettier, yes, but consistent in-person and internet reviews indicate that the touch bevel creates more problems than convenience. My advice is to stick with the bulkier but better designed 300 series and opt for the studly, waterproof Forerunner 310 with heart rate monitor.

 The Flavor Bible: A must-have  guide for those ready to delve into kitchen alchemy, this book is probably my top gift giving item every year. Look up apples, see they pair well with sour cream, almonds, and rosemary – then take that to the kitchen and revamp your old sour cream coffee cake recipe. I found persimmons at the farmer’s market last winter and wanted to play with them so I brought a few home and created this recipe. The Flavor Bible is a culinary cheat sheet that allows you to boldly step out of your comfort zone. The pages contain whispers of great chefs and menu-making magicians ensuring you can do no wrong. It’s one of my best (and least kept) kitchen secrets and a treasured gem for any food lover!

Right now I am playing with a lot of new products, which I will be talking about here in the coming months, but I wanted to share this one first.

NutriiVeda is a weight management shake that is based on Ayurvedic herbs and modern nutrition. At first I thought it probably wouldn’t be that much different than anything else. My experience had been that protein powders generally feel the same in your body (unless one has a food sensitivity) and it is really a matter of taste preference and quality assurance.

In this case, it’s a little different.

While the basis of NutriiVeda is whey protein (which research shows to be most beneficial to retaining muscle and providing highly absorbed amino acids), the most notable difference is the addition of seven plant botanicals which very effectively curb cravings and appetite.

I tried it. I can vouch for it.
I currently exercise between 7 and 10 hours a week, which means that I get hungry often. I eat about every 2-3 hours, be it a handful or trail mix or an all out meal. When I received my first jar of NutriiVeda and mixed it as directed (just the powder and unsweetened almond milk) I found that no thought of food crossed my mind until nearly 4 hours later.

People, this is unheard of.

That got me pretty excited. It exceeded my expectations, which is hard to do!
Not only this, but being sensitive to dairy I was a little wary of a whey based shake, even if it is listed as casein and lactose free. My digestive system handled it quite well and I have found it to be a tasty, quick snack during busy work hours that allows me to focus more on work and less on snack. I find my blood sugar stays balanced, I stay focused and am actually as productive as I am on caffeine, without the nasty side effects.

NutriiVeda also comes with a 12 week weight loss program that introduces the follower to the concepts of Ayurveda and eating for one’s dosha to find balance in the body (which is designed to facilitate weight loss).  What I love most about the program is it’s incorporation into MINDFULNESS as an essential component; journaling and meditation are key elements to this program. Beginning in January, VIBRANCE will be offering the 12 week program in a group format and include other concepts of healthy living and more detailed information on Ayurvedic eating.

I am considering keeping a supply of it on hand for clients to try.  In the meantime,  if you are interested in trying it out contact me and I can assist you in getting started. The product is currently available through distributors only (unless you live near the Chopra Center in Carlsbad, CA) so it is pretty hard to stumble upon unless you know someone (and you do!)

For more information on the product and to check out the NutriiVeda Diet Program, click here. Want to try it yourself? Click  “join” on the top right corner to give it a try!

Let me tell you, I love food and I love to eat.

And I love to eat healthfully. It makes me feel good and gives me the energy to do a lot of physical activity, run a small business, and maintain an incredible lifestyle.

My food is never boring. Anyone who has tried what I cook can attest to that (your comments below are appreciated! You know who you are!)

So let me please dispel any lingering doubt that healthy food is boring and bland. NONSENSE!

The key to tantalizing meals are accomplished by two things. BONUS: they can be used independently of one another with good results.

The first is quality. Quality food has amazing taste, hands down. Freshly picked fruit, vine-ripened tomatoes, halibut fresh off the boat…this foods are so incredibly tasty of their own accord that they do not need much additional “help”.

I grow herbs on my patio, choose only grass-fed or organic animal foods and opt for locally grown produce whenever possible. This not only ensures that my food tastes amazing but it also means I am getting more nutrition per calorie, because the food I am putting in my body has more vitamins, minerals, and antioxidants when it is grown close to home by individuals who care about the quality of the product they bring to market.

The second key to amazing food is spices. Spices are my secret.  It’s the secret to my crazy-awesome lasagna recipe (only one person knows that secret other than I), the magic behind the power of my notoriously famous soups and the reason why my salad dressings rock the casbah. I use spices to take an ordinary muffin or cupcake and raise it to culinary heights that widen eyes and excite the palate.

Spices not only ensure that each meal is extraordinary, they also contribute powerful medicine to our meals. An herbalist once told me that if it is in the kitchen cabinet, it is medicinal. And looking in my cupboard, I can’t argue with her. Turmeric is a renowned anti-inflammatory, garlic and onion boost immunity, prevent cancer and assist in healthy cholesterol. Cinnamon stabilizes blood sugar…and it all tastes good!

If you are bored with your food I encourage you spice it up a little. A simple chicken breast at dinner can take your taste buds to Morocco, Bombay, Istanbul or Florence depending on how you season it.  Below are links to my favorite spice shops.  They have an array of custom blends to inspire and challenge the chef within and are staffed by seasoned connoisseurs of spice.  They are just as passionate about spice and food as I am and can offer lots of helpful suggestions on what to do with something new and exciting that you want to bring home.

If you do not live near these locations, they are willing to ship to you. And if you have a favorite spice shop in your neighborhood, please share the link in the comments section so others can benefit from access to greater tastiness!

World Spice Merchants, Seattle Washington <– hands down, Number One place to visit or order from. I love these folks! Check out the Osaka Salt Blend, the Thai Tofu Seasoning, and the East African Blends!

Summit Spice and Seasonings, Anchorage, Alaska <– Their Cajun Blend and Borealis Blast have been staples in my kitchen for years! (speaking of, I am out of Borealis Blend — I’d love it if my family would send some my way! *AHEM*) They are on the top of my places to visit when I am in Anchorage and offer incredibly friendly, thorough customer service in person or on the phone!

Other Places on my Hit List:

Penzeys Spices (various locations nationwide)

Spice Road Market, Portland, Oregon

San Diego Coffee, Tea and Spice, San Diego, CA

See how it’s being done, and demand your favorite restaurant do the same!

Not listed is Mashiko’s, my favorite sushi bar of all time. Mashiko’s recently announced that they are moving to a strictly sustainable seafood menu as of August 15th. My love for them has deepened! Read more about the exciting news here!

I began the work in a final attempt to come to peace with food and to learn a new way of coping with life so that I did not turn to bowls of popcorn and tortilla chips, chastise myself for it, and repeat the habit the next time I was overwhelmed. What I gained from devoting myself to learning it over the following two years was profound.

• I became more in touch with what I was feeling and more clear in expressing myself.
• I was able to see the pattern and break it before I engaged in it. When I did engage in it, I recovered more quickly and compassionately than I ever had been capable of before.
• My ability to work within the stresses of day-to-day life skyrocketed-now there is very little panicking, getting frustrated, or feeling trapped! 
• I witnessed others doing the work with me also experience greater calm and joy in their lives as they became well-versed in their internal world and learned to choose different responses.

The numerous small and large ways in which it has affected me cannot be measured. My heart is lighter, I can laugh at myself more, and I have come to peace with how much of life has unfolded.  Last year I began training to become a provider for this Method myself, so that I can share these skills with others who are looking for less stress and greater joy in their lives.
With so much seemingly out of control these days, having an internal safe haven is paramount to getting through the rough patches with our hair and wits intact!

I encourage you to learn a bit more about the Method, and look for more information on telegroups and individual coaching from VIBRANCE to appear in the next few weeks. Wired for Joy, the 6 week introductory course to the Solution Method, will begin in early May.
If you are interested in registering for Wired for Joy or wish to begin individual coaching now, please contact me at aimee@vibrancenutrition.com or by calling 206-227-1231

For more information on Developmental Skills Training and the Solution method, please click here and here.

I also highly recommend the book The Pathway, by Laurel Mellin – developer of the Solution Method.

Food for Life has done an excellent job of creating a variety of breads that are satisfying, unique, and versatile. Among my favorites of the company’s options is their millet bread; it is the only one I can eat without toasting (although I still prefer it toasted).

Food for Life’s Millet bread is moist and slightly sweet with bits of crunchy whole grain millet embedded in the loaf. It is the perfect carrier to the cashew butter ginger jam breakfast sandwiches that are a mainstay in my home. I nearly always gravitate to this loaf, occasionally seeking variety in the Raisin Almond Loaf or the China Black Rice Loaf.

If you are working on a gluten-free diet, give Food for Life’s Millet Bread a whirl. If you have a personal favorite that you use, please share it here!

Aside from being a fabulous resource, they also offer educational articles on why grass-fed is a preferable option, have a small store of books on farming, food, food politics, and cooking gadgets. It’s a site worth bookmarking for future reference!

To find local suppliers of grass-fed products in your area, click here:

They have partnered with DaVinci’s bakery to reach out to those of us who have food intolerances. DaVinci’s makes a D/S/F pizza crust and DaVinci’s has been offering soy cheese to those who are lactose intolerant (please note – the soy cheese make have the milk protein casein in it; check with staff to make sure). I’m no stranger to a cheeseless pizza from my vegan days (back in the 90′s, in Alaska, when soy cheese was relatively unheard of), so even if Romio’s hasn’t figured out a dairy-soy free cheese, I’ll gladly order a pie from them the next time I’m having a craving for pizza or wanting to prep for a long run.

Please show Romio’s your support by ordering from them the next time you want a pie. Thank them for considering those with food intolerances and encourage them to keep up the good work!

Romio’s is located in Greenwood, but offers delivers free to the following areas:
North to 160th St.
East to I-5
West to Puget Sound
South to the Ship Canal

Greenwood, Phinney, Green Lake, Wallingford, Fremont, Ballard, Loyal Heights, Crown Hill, North Beach, Blue Ridge, North Park, Broadview, North Gate, And Bitter Lake.

ROMiÓS PIZZA & PASTA
Greenwood
8523 GREENWOOD AVE. N.
SEATTLEWA 98103

Tel: (206) 782-9005
Fax: (206) 781-9181
E-Mail: office@romiospizza.com

No, I haven’t gone on a gluten/dairy bender. I cannot say I haven’t been tempted! After noticing that the almond milk I have been using contains soy lecithin, I nearly threw in the towel in frustration. But rather than commit digestive suicide, I chose to hunt down a little known Seattle treasure, Da Vinci’s Cafe and Bakery.

Nestled in a relatively unattractive part of Greenwood, Da Vinci’s truly is a haven for the food intolerant. A dedicated gluten-free bakery, they have left no stone unturned, offering delectables for vegans, dairy intolerant, soy intolerant, and nut allergies. All items are gluten and peanut free, and varieties abound for those with other food intolerances. A big complaint about gluten-free goods is that they are gritty, dry, and tasteless. I assure you the chocolate muffin I just scarfed down was none of those things.

Traffic is pretty solid here for a Thursday afternoon. The five space parking lot became filled with my vehicle’s entrance, and there were several people inside eagerly chowing down on various baked goods and lunchtime offerings (quiche and pizza, to name a few). I walked up to the counter to stand in line after quickly scoping the place out (allergy-focused books on the book shelf, ingredients predominantly displayed next to the bread shelf) and was greeted by a young girl who asked if she could be of assistance. I informed her that I needed something soy, dairy, and gluten free. She was quickly able to point out several options. The owner behind the counter piped in once she was finished with her customer, informing me that everything is gluten free, and that there is a terrific soy-free French bread available on Fridays (just may have to come back tomorrow…)

The bane of my existence has become soy lecithin, which is everpresent in anything which may need emulsifying (chocolate, dressings, my freaking almond milk). While some ingredients did contain soy lecithin, I was able to find both sweets and savories that qualified with my new dietary restrictions. Now when I get irritated at the limitations and want to bury myself in a brownie, I have someplace to go.

Thanks, Da Vinci’s!