Low Carb Breakfast

Macronutrient Balance and Traditional Cooking for Weight Management with Wardee Harmon

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Wardee Harmon is the founder of Traditional Cooking School and author of The Complete Idiot’s Guide to Fermenting Foods. In this episode we focus on weight management, macronutrient balanced diets, traditional cooking and sourcing healthy foods.

Here's what you'll hear:

Min 03:00 Introduction to Wardee Harmon
Min 06:00 Re-evaluating how we eat
Min 13:30 Eating low-carb & restricted diets
Min 16:25 Energizing vs satisfying dishes
Min 18:55 The concept of traditional cooking
Min 26:30 What foods to eat at home
Min 28:20 Learning how to cook traditional foods
Min 36:15 Wardee's programs
Min 39:30 Sourcing healthy food
Min 42:00 Wardee's menu plan & home cooking tips

To learn more about Wardee Harmon and Traditional Cooking School, visit her website here and follow her on social media:








Sourdough bread
Wardee Harmon's FREE 1-week menu plan
The Complete Idiot's Guide to Fermenting Foods

Here's a video version of the interview with Wardee Harmon:

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Thanks for listening!

Bridgit Danner, LAc, FDNP

Founder of Women's Wellness Collaborative  

What I'm Eating for Breakfast

I wanted to share a new breakfast I made up this summer that could be called "my big, fat breakfast."  If you heard me on a recent podcast with low carb expert Jimmy Moore, you know I'm interested in the idea of a ketogenic diet.  If you missed that episode, you can check out this link.  

I'm not yet doing a full experiment in ketosis (a high fat, low carb, moderate protein diet in which you burn ketones for fuel,) but I have been trying to up my fat intake and lower my carbs more than before.

Even this brief experiment in high fat diet has made me feel slimmer, and I can go longer after a meal before getting hungry.