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Avoid fruits and nuts. You are what you eat.

I had all kinds of allergy problems with certain meats, and with fruits and vegetables with pesticides. So I turned to bear, caribou, venison, hippopotamus, buffalo, elk and moose. Taste-wise, buffalo and elk are tied for first. Not gamy, and loaded with protein. And very expensive, I might add.

A nutritionist has told me to have very little butter and very little spices, but I can't live like that.

One of my last few vices is coffee, but with a spot of almond or soymilk, it's never tasted better!

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.

I didn't know that my son had allergies until he spit up eggs one day, and one day he had a little peanut butter and his face swelled up. I took him to get tested and found out that he is allergic to everything.

My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.

If you feel like snacking, stock up on almonds, walnuts and cranberries.