What began as a blog to help patients at our office, Altman Dental, has grown into something I feel can help others outside of our community too. I began this blog to help our patients suffering from diabetes, periodontal & heart disease, and those with food allergies. The initial name of the blog was Tooth Food. Over time, I realized how much I loved sharing my recipes with those in need, and developing a platform for people to find ways to reduce their intake of inflammatory foods. All of the recipes on this blog are plant-based, since the fall of 2014. Meaning, our recipes use no animal products like eggs, meat, or dairy. Cooking with whole plant foods helps to fight heart disease, diabetes, and many other inflammatory diseases. All of the recipes on this site are gluten free with ways to change them into traditional flours if desired. Our recipes aim to be heart healthy, low in sugar (and no refined sugar), no oil, low/no in saturated fat, and high in nutritional density (well, most of the time, we have to splurge on dessert every now and then, eh?).
Why gluten free? All of our recipes are gluten free (early recipes were not, but directions on converting them are available). As the writer of this blog, I suffer from several auto-immune conditions, one of which is Raynaud’s Syndrome. It’s a painful condition that decreases blood flow to extremities, especially during cold weather. It got very severe for me, causing swelling and a lot of pain in my feet. I chose to give up gluten, seeing if it would help. The results have completely astounded me and my doctors. I want to tell everyone about the benefits of dietary changes on one’s body. I have had very few flair ups since changing my diet, even during the extreme cold weather that we often get here in Buffalo, NY. It has improved even more since giving up dairy from my diet. In addition, since going plant-based, I no longer suffer from migraine headaches, something I dealt with my entire adult life.
I am currently pursuing a Master’s In Public Health. It is my mission to bring plant-based wellness to a larger forum, and to work with local medical spaces in creating a lifestyle medical program. This vision includes creating a space to teach whole food, plant-based cooking classes, along with wellness lectures, group support, exercise, meditation within a medical setting. I have a Master’s in Science Education, and have furthered my educational journey into wellness by getting a Plant-Based Professional Culinary Certification through the Rouxbe Cooking School. I have learned additional ways to diversify our meals and enhance my understanding of plant based foods and wellness, as a part of my educational journey. I also hold a certification in Plant-Based Nutrition through eCornell University.
I teach cooking classes and lecture on the benefits of plant-based nutrition throughout the Buffalo, NY area. To contact me to book a class/workshop, email me at veghead18 @ gmail.com for more information.
Medical Offices I have worked with/spoken at:
- Roswell Park Cancer Institute
- Audubon Women’s Medical Group
- Buffalo Spine and Sports Medicine
- Altman Dental
- Osteowellness of WNY
- Windsong Radiology
- Dr. Nora Meany-Elman and Dr. William Healy MDVIP practices
- Independent Health
- US Air Force Reserve Base in Niagara Falls NY
- Daemen College
- Farmer’s and Artisans
- Buffalo Museum of Science
- Girl Scouts of WNY
- Buffalo Barre Studio
- Soma Cura Wellness Institute
- Parkside Yoga
- Mel’s Mobile Fitness
- WNY Vegfest
- Her Sanctuary
On-Line Blog/recipe Contributions for:
- American Heart Association of NY
- Forks Over Knives
- Buffalo News, Refresh section
- Food Revolution Network
- One Green Planet
- Natural Awakenings, Buffalo
- Buffalo Healthy Living Magazine
- Food blogs: Foodgawker, Tastespotting, and Finding Vegan
To see me in action, watch the presentation below I gave at Windsong Radiology, with Dr. Thomas Campbell on whole food nutrition.
I feel that nothing is more important than the food we put into our mouths. As a working mom of 2 busy children, I understand time constraints, creating meals that will appeal to multiple audiences, and food restrictions. Most of these recipes are easy and fast to prepare. I give you ideas on ways to prep ahead.
I grow much of our food. What we don’t grow, we try to buy locally in season, and store it to be used throughout the year. This is a less expensive way to eat, as well as being more flavorful, healthy, and better for the environment. If you haven’t done this before, start now by growing or joining a CSA (community supported agriculture) in your area. Freeze, dehydrate, or can what you don’t use so you can enjoy your seasonal produce throughout the whole year!
Happy and healthy eating! Let me know if I can help you on your path towards wellness! Email me at veghead18 @ gmail.com