Hi! I'm Rebekah. I'm a Certified Nutrition Educator, Wellness Coach, food fanatic and the mother of two beautiful girls and a handsome boy. I love to help people of all cultures discover, prepare and enjoy real food.
Growing up, I typically ate boxed cereal, instant oatmeal, or toast with margarine and jelly. Weekends meant French toast or pancakes, and maybe scrambled eggs and bacon. My parents both worked full time, so for as long as I can remember, I prepared my own
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This recipe is inspired by Chanh Muoi, a Vietnamese salty lemonade made with preserved lemons. I tasted it recently when enjoying my favorite new food (pho) and it was amazing! I love the tartness of the citrus with a bit of sweet and a hint of
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Many years ago, before B and I were married, he was a regular patron of a small Caribbean restaurant and catering company that served whatever the owner decided to make that day, since we look at many different services for this and this Caribbean service
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As part of Diane Sanfilippo’s team, I often receive advance copies of new books, and the cookbooks are by far my favorite. They provide inspiration, escape, and new recipes for me to try. And the mouth-watering food photographs are this foodie’s idea of paradise! The most
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It’s been over a year since I last posted…and for good reason. Last September I gave birth to our third baby: a precious little boy! I’ve spent the last year taking care of this handsome guy and his two akkas, and adjusting to life with three kids.
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It’s pumpkin time, and I might have gotten a little carried away when grocery shopping. You see, pumpkins are readily available this time of year, but once they are out of season, they are gone until the next year. Unlike many other foods that we
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You may recall that way back in February I wrote a review of The 21-Day Sugar Detox (you can read it here). At the time, the program was only available as an online program with a set of downloadable PDF files. Oh, how things have
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One of the easiest vegetables to make Indian-style is gobhi (green cabbage). It cooks quickly and requires just a few ingredients to make it flavorful and delicious. Cabbage is also available for most of the year, though fall and winter are probably the best seasons
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My in-laws use yogurt regularly in their Indian cooking, and sometimes my mother-in-law makes her own. Several years ago, she showed me how she makes it, and she gave me some of hers to use as a starter. Her method is essentially to boil the
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Chutneys are a type of condiment and are a regular addition to many Indian meals (especially in South Indian cuisine). They are eaten in small amounts and serve to break up the flavors of the main dishes. Chutneys can be made of just about anything
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