Women in Food: 10 Questions with Food Heaven Made Easy

Have I told you all recently how much I love you? And how lucky I feel? After speaking at the Food and Nutrition Conference and Expo in Nashville at the start of October I got to chat and hug so many of you and that was amazing. But maybe my favorite part was getting to to finally meet in person people that I PERSONALLY Instagram stalk. In the most non-creepy way possible. But sometimes when you get sucked into the Instagram rabbit hole you start tapping away and you end up somewhere and go "HOW DID I NOT KNOW THIS PERSON/PEOPLE?!". Please tell me you know what I mean. That's basically the exact thing that happened when I found Wendy and Jessica from Food Heaven Made Easy. They have such a good vibe and brand concept  (and big Instagram following!) that I was just stumped how I hadn't seen them before! And then serendipitously, they were in my talk and came to introduce themselves (they're also dietitians!). And I lamely told them I Instagram stalk them. So OF COURSE, especially because they've just launched a beautiful rebrand, I knew I needed to have you all meet them.

Jessica & Wendy from Food Heaven Made Easy: @foodheavenshow

Wendy Lopez, MS RD and Jessica Jones, MS, RD 

1. Tell us about yourself and your business.

Food Heaven Made Easy is an online resource for nutritious and delicious plant-based living. Our brand includes a healthy cooking and nutrition web-series and podcast that addresses popular nutrition concerns with an evidenced-based approach that our listeners can trust.

2. If you could define your food philosophy in one sentence it would be….

Healthy tastes good, and can be as simple as you want it to be. 

3. What are your 3 must have foods in your kitchen?

• Garlic (Enough said).
• Cinnamon (Tastes great and has so many medicinal properties -- I add it to everything).
• Rice and beans (Because that make us happy and full).

4. It’s your birthday. What are you eating?

It’s funny because our birthdays are only one day apart (Cancer’s in the house!). We usually celebrate together in a big way -- for example, next year we’re going to Greece! For both of us, the perfect dinner is something that includes lots of fresh vegetables + a savory protein (salmon for the win!) coupled with either root vegetables or a hearty grain.  

5. Signature cocktail?

• Jess: I currently don’t drink, but I easily get “drunk off vibes”
• Wendy: Dark Rum (Brugal) with pineapple juice

6. Food you can’t like no matter how hard you try?

• Jess: Mushrooms. Ick! I know this is dramatic but they remind me of slugs. 
• Wendy: Oatmeal. Which sucks, because it’s so healthy for you, but I just can’t deal with the texture. 

7. What are your go-to resources for all things food (websites/magazines/groceries etc)?

• Academy of Nutrition and Dietetics (for research)
• Nutrition Stripped (for recipes)
• SmartBrief for Nutritionists (email blast of the latest and greatest in nutrition news)
• Today’s Dietitian (for research, recipes, and articles) 
• Cook Smarts (for recipes and meal planning resources) 

8. Food fad you wish would die a horrible death?

Eating For Your Blood Type Diet: The premise for this diet is that you should follow certain dietary guidelines based on your blood type (A, B, AB, O) for improved health and energy levels. Type A’s should go for meat-free diets, with an emphasis on organic produce. Type B’s should avoid specific foods- some being lentils, tomatoes, and wheat. O’s should go heavy on the protein, and AB’s should stick to greens, tofu, and fish, while avoiding caffeine. Can we all let out a big “huh?” We’ve been approached a few times by people who try to follow these guidelines, and end up feeling confused and defeated. The diet emphasizes very specific dietary recommendations and limitations, which leaves little room for flexibility. There’s also no evidence to support that following this diet will result in improved health. The take home message? Stick to minimally processed plant-based meals, no matter what your blood 

9. Must have kitchen tool:

Good knives, a garlic press and an olive oil spritzer. Oh, and a popcorn maker! 

10. What’s the one thing you learned this year that changed the way you think about food?

This year we had the pleasure of going to FNCE (the Food and Nutrition Conference and Expo) and attended a workshop on functional medicine, a type of medical and nutrition practice that addresses the underlying causes of disease, using a systems-oriented approach and engaging both patient and practitioner in a therapeutic partnership. After learning more about the powerful benefits of this approach, we are super motivated to start putting functional nutrition principles into practice with our patients!