Tonia's Kitchen

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Next Level Chef winner Pyet De Spain celebrates her Mexican and Native American heritage in this collection of mouthwatering recipes, a vibrant fusion that ties us to the land and to one another. Watch her show Spirit Plate on @PBSFood on YouTube.

#chefpyet

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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20 year Dietition/Nutrition Veteran Julie Ruelle joins me to talk about Ultra Processed Foods and the specifics on how they impact our health (hormone disruption, diabetes, obesity, mood, etc
with statistics) how we can avoid them, what we should eat instead and how to make small changes that last. 

We talked about food additives that are banned in the EU and in certain US states, what that looks like for the whole of the US.
You can find out about GoCoCo, the app that is changing how we can identify healthier foods.  GoCoCo is offering:

1 year free iOS link
https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=FOODTALK

or

90 days free Android code (can be used 4 times)

FOODTALK

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

We would love to hear from you. Click here and tell us what you thought of this episode.

What an exciting interview with Sally Norton learning about oxalates.

This is from my other Podcast Food Talk For Health. 

If you’re eating a healthy diet and you’re still dealing with fatigue, inflammation, anxiety, recurrent injuries, or chronic pain, the problem could be your spinach, almonds, sweet potatoes, and other trusted plant foods. And your key to vibrant health may be quitting these so-called superfoods.

After suffering for decades from chronic health problems, nutrition educator Sally K. Norton, MPH, discovered that the culprits were the chemical toxins called oxalates lurking within her “healthy,” organic plant-heavy diet. This book shines light on how our modern diets are overloaded with oxalates and offers fresh solutions including:

• A complete, research-backed program to safely reverse your oxalate load
• Comprehensive charts and resources on foods to avoid and better alternatives
• Guidance to improve your energy, optimize mood and brain performance, and find true relief from chronic pain
• In this groundbreaking guide, Norton reveals that the popular dictum to “eat more plants” can be misleading. Toxic Superfoods gives health-seekers a chance for improved energy, optimum brain performance, graceful aging, and true relief from chronic pain.

Sally K. Norton's book, “Toxic Superfoods: How Oxalate Overload is Making You Sick-and How to Get Better” is available everywhere books are sold., The Data Companion to Toxic Superfoods is available at https://sallyknorton.com/toxic_superfoods/data_companion. Sally’s latest project, the long awaited cookbook, Sally’s Recipe Collection, is filled with amazing recipes; it can be found at Shop.SallyKNorton.com. For more information, visit SallyKNorton.com or follow Sally on YouTube and social media. She’s @sknorton and @toxicsuperfoods_oxalate_book (on Instagram), @BeFreeToThrive  (on Facebook), and @BetterLowOx (on X)   

• LINKS:
• — Website: https://sallyknorton.com 
• — IG: https://www.instagram.com/sknorton 
• — IG: https://www.instagram.com/toxicsuperfoods_oxalate_book  
• — FB: https://www.facebook.com/BeFreetoThrive 
• — X: https://twitter.com/BetterLowOx  
• — YouTube: https://www.youtube.com/channel/UCFpmJtV19QCyjzaC5U691-A 
• — "Toxic Superfoods" Book: https://www.amazon.com/gp/product/0593139585?tag=randohouseinc7986-20 
• — "Data Companion" Book: https://sallyknorton.com/toxic_superfoods/data_companion 
• — Sally's Recipe Collection:

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

We would love to hear from you. Click here and tell us what you thought of this episode.

Suzette Smith is the founder of Garden Goddess Ferments, a fermented foods company based in Phoenix, Arizona. The company specializes in producing high-quality beet kvass and three unique sauerkraut flavors, allowing it to carve out a strong presence in the fermented foods market. For more information about Garden Goddess Ferments and their
products, visit ggferments.com .

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

We would love to hear from you. Click here and tell us what you thought of this episode.

I really had fun talking with Dorie about her new book.

Dorie Greenspan is a five-time James Beard Award-winning author, New York Times bestselling writer and beloved baking authority known for infusing her recipes with equal parts precision, creativity, and heart. Dorie has built a career out of transforming simple, everyday ingredients into magical moments.

In her trademark style, Dorie makes baking accessible and joyful, encouraging bakers of all levels to embrace whimsy and warmth. Most cakes are mixed by hand, use pantry staples, and come together with ease - proof that the best cakes don't require special occasions, just a little inspiration.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

We would love to hear from you. Click here and tell us what you thought of this episode.

Prime Roots is a new school deli brand. Over 300 million sandwiches are eaten in the US on a daily basis, and the processed meats found on these lunchbox essentials are not only bad for American’s health they also take a toll on the climate.

Kimberly Le, Founder of Prime Roots, has created a new meat
alternative , Koji-Deli Meats .
Koji, an ingredient that is like mushroom roots, is grown through
simple fermentation, a process similar to making beer or wine. The
meats have the same texture and taste as traditional deli meats, and
they are now being sold in grocery stores and used in sandwich shops and restaurants across the country. Unlike many plant-based
alternatives, Koji-Meats do not contain gluten, soy, GMOs, artificial
ingredients, colors, flavors, or preservatives. The ingredient list is
short, simple, and clean.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

We would love to hear from you. Click here and tell us what you thought of this episode.

Tired of feeling guilty every time you skip the greens? What if you could enjoy your favorite meals with all the nutrition and none of the veggie taste?

 If you’ve ever wished you could eat healthier without choking down another forkful of kale or pretending to like Brussels sprouts, The Hidden Vegetables Cookbook is for you.

This isn’t your typical nutrition cookbook. It doesn’t try to convince you to fall in love with spinach or develop a taste for zucchini. Instead, it gives you a creative, practical way to get the benefits of vegetables without tasting them at all.

 These recipes are smart, satisfying, and designed for real adults who know they should eat their veggies… but just don’t like them. Author Heidi Herman brings together 90 flavorful dishes that cleverly incorporate fresh vegetables in ways that blend, mask, and even overpower their taste so you get the nutrients without the struggle.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

We would love to hear from you. Click here and tell us what you thought of this episode.

What an exciting and empowering talk I had with Rachel about her new book. She's the real deal!

IN GOOD HEALTH: Uncomplicated, Allergen-Aware Recipes for a Nourished Life  by Rachel Riggs, founder of the popular Substack Minimalist Kitchen, is a beautifully photographed and deeply personal guide to nutrient-dense, allergen-conscious cooking—crafted for the millions navigating food sensitivities, autoimmune conditions, or simply seeking a more mindful approach to eating. 

Rachel’s journey is as compelling as her recipes. A former specialty food shop owner, she was forced to reinvent how she cooked after developing a chronic illness that made her intolerant to many foods. Drawing from her experience in the food world and her deep involvement in chronic illness communities, Rachel has created a resource that speaks to both the wellness-curious and those with complex dietary needs.

With 75 simple and satisfying recipes that are free of gluten, grains, dairy, nightshades, soy, legumes, refined sugar, and peanuts, In Good Health offers more than just dietary substitutions. These are craveable, joyful dishes—like Slow Cooker French Onion Beef with vegetable mash, Asparagus Mimosa with Tarragon + Orange, and Mint Chocolate Mini Bundts—that prove nourishing food can be both healing and indulgent.

The book includes a foreword by Dr. Terry Wahls (The Wahls Protocol) and has already drawn praise from Jason Mraz and Adeena Sussman, who call it “an essential resource” and “beautiful, nourishing food that sacrifices nothing on the plate.”

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

We would love to hear from you. Click here and tell us what you thought of this episode.

Accomplished musician, former chocolatier and author Nick Greenberg infuses his books with food, foiled plans and funny situations. His new book, The Culinary Caper, features a recipe for disaster that includes a down-on-his-luck chef, art thievery and the Russian mob.

The Culinary Caper is part of a highly entertaining three-book series from Greenberg that blends equal measures of food, music, humor, crime and romance with eccentric characters and unlikely escapades.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

We would love to hear from you. Click here and tell us what you thought of this episode.

I really enjoyed talking with Misty from Uncle Jerry's Pretzels and especially enjoyed the pretzels.

These aren't store-bought, but instead 100-percent all natural, hand-rolled Amish/Mennonite heritage pretzels straight from Lancaster County in the heart of Pennsylvania Dutch Country.

It's not fast food either. These pretzels are not just hand-rolled, but hand-crafted and hand packed. Try them and you'll really notice the difference. Yummy!!!  Learn more and buy a bag at:

https://unclejerryspretzels.com/

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more.