About Beyond-Paleo

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I am a Chef and Nutrition Coach with 40 years of nutrition research under my belt. I have been cooking for and teaching my clients how to obtain optimal health, heal from cancer, manage and/or eliminate allergies, gain a much higher level of energy, lose weight and improve athletic performance.

When we maintain a diet that nurtures us fully and keeps our bodies in shape through exercise, the rest falls into place. We cannot have a healthy mind within an ailing body. We need a diet that lets our bodies run efficiently while meeting our nutrient needs. We need an exercise regimen that challenges our bodies so they can stay strong and limber.

What Do I mean by Pescatarian/Green Mediterranean? 

I cook a Vegetarian Green Mediterranean Diet that is lactose and gluten free with an abundant amount of Fruits, vegetables, soups, salads and a moderate amount protein and a moderate amount of healthy fats.  I rely on eggs, nuts, and seeds and some seafood. I do not cook with tofu unless you special request it because it is not that healthy. I do use a variety of beans and peas.

How many calories do I need a day?

1800 to 2000 a day is needed for all biological functions. Any less that this and you are not only going to not get all of the nutrients you need but will remain in starvation mode if you take in less than this. This means your body will not allow you to lose weight while it is trying to hold on nutrients.

  • I cook with vegetable stocks that I make.

  • I make all of my nut milks from scratch so that you are getting protein and rich flavor as opposed to boxed milks with chemicals and have very little nutrients. This also eliminates waste.

  • I use grass fed butter that I make in to ghee, so that you can consume it if you are lactose intolerant as there is no milk solids or lactose.

  • I make all dishes from scratch, I use no frozen foods at all.

  • I make all of my own seasonings and spice blends. I make my own Worcestershire sauce (which I sell).

  • I cook a very wide variety of cuisines including Caribbean, Indian (I have made a living as a chef cooking Indian cuisine), Japanese, Chinese, African and South American cuisines.

  • I am an avid environmentalist and use no disposable paper products or plastic disposable food containers. I use high quality plastic containers which go back and forth between us for deliveries.

  • Menus go out each Sunday by email and the menu changes weekly. Please fill out the form below and submit it and I will send you the menu. The menus run run one full week behind to give me time to order specialty items and food I need for that weeks menu.

Please fill out the form below and I will contact you;

 

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