Food

Without having to consider why, our grandparents simply ate very filing and low calorie foods. Foods full of fiber, water, vitamins and minerals. We didn't talk in terms of proteins, fats and carbohydrates. Foods we're grown more locally, cooking was a admired skill, and meals we regularly enjoyed together. Meat was designated for special occasion or only with dinner, in relatively small portions and certainly never consumed in your car. But more than anything we ate to satisfy a physiological urge not an emotion.

In 2005 I had a rare and unique opportunity to spend a significant amount of time with the chef's and nutritionist at the Pritikin Institute in Florida. It was this experience that ultimately modeled the way that I cook for myself today.

I have four goals, (1) Filling, (2) Low Calorie, (3) nutritious, and (4) flavorful. And four Rules, (1) High fiber, (2) Low fat, (3) Low Sugar and, (4) Low sodium.

Healthy does NOT have to be expensive nor does it have to be trendy. And healthy food does not have to take long to prepare nor be flavorless.

I cook every day so when I eat I don't put much thought into it beyond, "I'm hungry so I eat", nothing more nothing less. Basically I "Forget about it!"

Many of the foods I will have for you at RBG will be recognizably comfort-like foods. I love to take Classic comfort food recipes and as I say "Healthyify" them!

My goal is to provide and to teach so recipes with thorough instructions will be available.



- Doug