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Two Most Asked Questions

My diet is primarily based on plants, with a good dose of fresh fruits, vegetables, nuts, and seeds.  However, I do not adhere to one particular diet or eating regimen - seems like there's a new one every season, right?  

My Be Deliciously Healthy® cuisine is not a platform for people to eat like I eat.  Instead, it's a resource and compilation of recipes to fit their lifestyle and preferences.

Are you vegan?  Do you eat 100% food?  These are the two questions I get asked the most.  People are comfortable with titles, and I'm afraid I just don't have one.  With that said, the way I eat and live is a continual state of experimentation and adventure. What may work for me may not work for you.  Of course, let's be real - the way most people in America eat is SAD (standard American diet kind of SAD) and it simply does not work.

Growing up, we ate a lot of produce off the farm and gardens, and my dad bought raw cow's and goat's milk from the locals.  Today, I eat a lot of raw foods, cooked whole foods, and minimal amounts of animal-based products, such as dairy cultures, wild fish, and organic, cage free eggs.  

My personal goals are to keep increasing the amounts of living water I get through fresh fruits and vegetable juices.  The days and seasons I eat good amounts of raw, living foods I feel the best.  On another level, the days I eat "less" food in general (raw or cooked) and stop eating earlier in the day I feel the most alive. 

One of the Coolest Things I Do

Helping people with wide-ranging dietary needs - respecting those needs different from my own.  From vegan to paleo to those trying to get off SAD (standard American diet) to my friend Ross, who cannot have any sugar due to diabetes, gives me the opportunity to help people and develop recipes for their specific needs.  Are you a raw vegan who cannot have soy, gluten, or peanuts? No problem! Many may know what to eat but struggle with how to eat it.  That's where I come in with be deliciously healthy® recipes. Today, I've opened up my kitchen to share my culinary journey with you (and it's FREE).

My clients are often called picky eaters – I prefer to call them “educated”.

Jennifer MacComment