Sometimes customizing meals to your likes and dislikes isn't enough. For people with food allergies, celiac disease, diabetes, heart disease and other serious health issues, it's not a matter of preference, it's a matter of health and well being. Sometimes even life or death. For clients with restrictive diets, Chef Shelley saves them even more time and can increase the variety of the foods they eat.
"I've had clients who are gluten-free, casein-free, sugar-free, refined carb-free and even did all raw for a while. I've used a dehydrator, I've even offered to grow sprouts. I am more than willing to go the extra mile for clients. Food is such a big deal to me. It's part of our lives and you shouldn't feel chained down because you need to eat a certain way. Or worried that something you're eating might make you sick. This can be hard when you're out of the mainstream. My clients can just relax and eat. No hassles, no worries." - Chef Shelley
Also known as gluten intolerance. A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives.
Any food can cause an allergic reaction, but eight foods cause nine out of ten reactions. They are milk, soy, eggs, wheat, peanuts, tree nuts, fish and shellfish.
Client is concerned about overall fat intake. May want to relieve symptoms of indigestion and gallstones or want to reduce risk of heart disease.
Client is concerned about or has hypertension.
Client may have cravings for sweets, experience mood swings and hunger or have a family history of diabetes.
Client may be lactose intolerant or not like dairy products.
Client may have diabetes or diabetes runs in their family. They might crave sugar and would like to have a lower carbohydrate meal plan to help control cravings. They might want to learn portion control and healthy eating behaviors to help stabilize blood sugars.
Client wants to manage or lower risk of heart disease, hypertension and Type 2 diabetes.
Client feels they are addicted to sugar or has sugar cravings often. They want a low carbohydrate meal plan that is still high in fiber.
Client is concerned about carbs and how they affect blood sugar levels and insulin.
Client wants to lower risk of heart disease and cancer.
South Beach Diet
Client is following a three phase diet which culminates in a permanent lifestyle.
Client wants to monitor food intake.
Heating food above 116º F is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Cooking is also thought to diminish the nutritional value and "life force" of food.