1. Why don’t you post nutritional information for your recipes?

I don’t encourage calorie counting, because I believe it’s more important to focus on the quality of the food you eat, rather than a self-imposed calorie or macronutrient limit. A cookie made with protein-rich almond flour may have more calories than a 100-calorie package of processed cookies, but I’d much rather eat the higher calorie cookie that’s made with ingredients that my body can recognize and will keep my hormones in balance. This is the philosophy I use when creating all of my recipes, using only real food ingredients. To work with all those numbers would take the enjoyment out of sharing recipes for me!

If using nutrition information is imperative for your own lifestyle, you can calculate the nutrition information for any of my recipes using a free website like Fitday or MyFitnessPal. Simply add in all of the ingredients into the nutrition calculator, and divide by the number of servings!

2. Where did you receive your nutrition training?

I received my nutrition training from the Institute of Integrative Nutrition. If you have any questions about IIN, please read through my IIN FAQ.

In addition, I’ve also trained in Intelligent Detox Counseling with clinical nutritionist Natalia Rose, and attended the Detox Culinary Institute with chef Doris Choi.

3. Why do you choose to consume goat dairy over cow dairy?

Goat’s milk has a smaller protein molecule, making it significantly easier to digest than cow’s dairy. People who are mildly lactose-intolerant can often tolerate goat’s milk just fine. It also tastes much better, in my opinion!

4. What’s the difference between juicing and blending veggies? Which is better?

Juicing removes the fiber of the vegetables, quickly flooding your body with nutrients, without needing to go through the digestive process. This is thought to give your body a rest, saving your energy to work on other areas of the body. Blending veggies does not remove the fiber, it simply makes it easier to digest by breaking down the veggies before consumption (like “chewing” them for you!).

One option isn’t necessarily “better” than the other–> it completely depends on the person and each individual situation. Personally, I like to drink both!

5. I think I have a Candida issue. What do you recommend for Candida Cleansing?

Many suffer from Candida overgrowth, and there is much debate on the best approach to battle it. In my own experience, I’ve used Natalia Rose’s Detox 4 Women plan. I also recommend reading Breaking the Vicious Cycle, for a different approach to healing digestion, and therefore, also starving yeast. Regardless of the diet you choose, reducing overall sugar intake is a step in the right direction!

You can also see the candida tools I’ve personally tried on my Resources page.

6. I’d like to read more about nutrition, which books do you recommend?

You can find all of my favorite health and nutrition books on my Recommended Reading page. I’ll be sure to keep it updated with all my new favorites!

7. What’s your favorite juicer, blender, spiralizer, etc?

My favorite kitchen tools are listed here.

8. Substitutions.

I receive a LOT of substitution questions, and I don’t always know the answer to them. Grain-free baking is especially tricky, so a “trial and error” approach is usually what works best.

As a general overview, here are a few substitution options:

To replace…

Blanched almond flour: Ground almond meal, or any other ground nut or seed meal should work (i.e. sunflower seeds, walnuts, pecans, etc.), though the flavor may be affected with any substitution. Coconut flour will NOT replace any other flour– it’s tricky! Grain-based flours and other gluten-free flours will also NOT work as a substitute for a nut-based flour.

Almond butter or peanut butter: Any other nut butter can be substituted, but since some are oilier than others, results may vary. For those allergic to nuts, sunflower seed butter may be used as a substitute. A word of warning about baking with sunflower seed butter–> when mixed with baking soda, it can turn baked goods GREEN! The results are totally safe to eat, but it can be a shock if you’re not prepared for it.

Sunflower Seed Butter: Any nut butter, such as almond, cashew, or peanut butter, will work as a substitute. Keep in mind that nut you choose may affect the flavor, and oily nuts such as pecans or macadamias may affect the texture.

Butter: Coconut oil or palm shortening can be used interchangeably with butter.

Coconut Oil: Butter or palm shortening can be used interchangeably with coconut oil.

Honey: Pure maple syrup, brown rice syrup, or coconut nectar may be used instead. I don’t recommend using agave, as it’s highly processed and very high in fructose. If you’re looking to avoid sugar all together, I prefer NuNaturals stevia, as it doesn’t have a bitter aftertaste like other stevia products on the market. When baking with stevia, be sure to add extra to taste, as some of the sweetness is removed with heat.

Goat cheese: In most cases, any type of cheese will do. It can also be omitted completely, as in the case of my cauliflower pizza crust, but the results may vary. For a vegan “cheese” flavor, nutritional yeast can be added to many recipes.

Eggs: Flax or chia eggs will work in many cases, especially in cookies. For recipes calling for more than one egg, as in muffins or cakes, the resulting baked goods will NOT rise as well with flax or chia eggs. One mashed banana may also be used in some recipes, and I’ve heard great things about Ener-G egg replacer, but have not tried it myself.

Have more questions? Feel free to contact me!


  1. Elaine says

    I am making your coconut flour chocolate chip cookies and don’t see how 1/3 cup coconut flour can possibly be correct. The amount is so miniscule. I had to leave what I originally wrote and then I decided not to send this until the recipe and baking were all done and I have to say I am shocked. I can’t believe it worked!! They are tiny but it DID make 12 cookies and they are really good. Thank you so much and especially for proving me wrong. I am impressed!!

  2. Kristy says

    I would love to know what your toddler eats. My 15 month old eats a LOT of fruit and veggies, but I have a hard time incorporating fats and protein in his diet. Do you have more toddler taste tested recipes you can share?

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