Ep 101: The Healing Power of Food With Chef Chris Van Bloem

Join Fitness Chef Christine as she welcomes guest Christine VanBloom, a former culinary school owner and chef with a passion for culinary medicine and the Mediterranean diet.  In this episode, Christine  shares her personal and professional journey, including the challenges she faced during COVID-19, her husband's stroke, and her own heart attack. Despite these obstacles, Chris has emerged stronger and more dedicated to healthy living.  Learn about her work with AARP, her upcoming menopause meal plans, and the importance of the Mediterranean diet for overall health. Don't miss this inspiring conversation that proves it's never too late to change and embrace a healthier lifestyle. 00:00 Welcome to Lean and Clean with Fitness Chef Christine 00:26 Meet Chris VanBloom: Culinary Journey and Challenges 02:11 COVID-19 and Personal Struggles 03:27 Health Scares and Recovery 07:00 Adapting to a New Lifestyle 12:13 Cooking Classes with AARP 15:45 Mediterranean Diet vs. Standard American Diet 16:09 The Mediterranean Diet: A Lifestyle, Not a Restriction 16:59 The Importance of Healthy Fats and Mobility in Old Age 17:23 Personal Health Improvements and Exercise Routines 19:25 Exploring Culinary Medicine and Nutritional Gaps 22:10 Menopause and the Mediterranean Diet 25:09 Launching Menopause Meal Plans 26:30 Connecting with the Community and Future Plans 29:50 Concluding Thoughts and Personal Updates Connect with Christine Van Bloem The Empty Nest Kitchen  EmptyNestKitchen.com Find out more https://affable-truth-33850.myflodesk.com/rydibhdy1b Do you have an idea for a new episode ?   Please send emails to me [email protected] Purchase one my cookbooks : https://fitnesschefchristine.etsy.com/listing/1462150067   Join my free groups Macros and Movement FREE group https://www.facebook.com/groups/menopausemacrosandmovement/   Lean and Clean Recipes/ cooking lessons https://www.facebook.com/groups/676076752958384/ https://fitnesschefchristine.etsy.com/listing/1470050425   Follow me 👇🏽 https://linktr.ee/Chrisnoelhealthcoach   Blessings , Chris Mediterranean-Inspired Farro & Feta Salad with Roasted Vegetables Ingredients: For the Salad: 1 cup farro, rinsed and cooked 1/2 cup crumbled feta cheese 1/4 cup toasted nuts (like walnuts or almonds) 1 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup Kalamata olives, pitted and sliced 1/4 cup red onion, thinly sliced 1/4 cup fresh herbs (such as parsley or mint), chopped 1 cup arugula (optional) For the Roasted Vegetables: 1 red bell pepper, diced 1 zucchini, diced 1 eggplant, diced 2 tablespoons olive oil Salt and pepper, to taste For the Dressing: 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 clove garlic, minced 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup Salt and pepper, to taste Instructions: Cook the Farro: In a medium saucepan, bring 2 1/2 cups of water or broth to a boil. Add the farro, reduce the heat, and simmer for about 20-25 minutes, until the farro is tender but still has a slight chew. Drain any excess water. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the diced red bell pepper, zucchini, and eggplant with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper until well combined. Assemble the Salad: In a large bowl, combine the cooked farro, roasted vegetables, cherry tomatoes, cucumber, Kalamata olives, red onion, and fresh herbs. Drizzle the dressing over the salad and toss to coat all the ingredients evenly. Add the Final Touches: Gently fold in the crumbled feta cheese and toasted nuts. If using arugula, you can either mix it in or serve it as a bed for the salad. Serve and Enjoy!