CBN MEDICAL CORRESPONDENT LORIE JOHNSON INTERVIEWS DANIELLE WALKER, THE AUTHOR OF THE NEW BOOK "EAT WHAT YOU LOVE".
- Welcome to HealthyLiving, I'm Lorie Johnson,
thanks for joining us.
I'm so excited about today's show because
I have a very special guest
with me today, Danielle Walker.
Many of you know here, she'shad three best selling,
New York Times best selling books before.
And her latest just outDecember 4th is this one,
"Eat What You Love,"
and the title says it all
because it's about healthy comfort food,
which a lot of people think is a oxymoron.
- Right, yes, they think it's impossible.
- And so I wanna get to your story,
which if you don't knowDanielle, it's fascinating.
Long story short, you had aterrible autoimmune disease
and you figured out thatif you changed your diet
that it would help youand boom, it's gone.
And this is the story that we know
with so many other people have struggled
with the various autoimmune diseases,
we're gonna get to that too,
but I'm sure our viewersare looking at this
and saying what is all that food?
So first of all,
tell us why you decidedto make this cookbook
and then tell us aboutthese wonderful dishes.
- Yeah, well so afterwriting the first three
and just continuing to develop recipes,
I found that I was missing
and that also my readers and my fans
were still missing those comfort foods.
The family favorite recipes,
the recipes that they have scribbled out
on a note card from their grandma.
The things that theyremember learning how to cook
growing up with their mom or their dad,
or their aunt and uncle,
just those things that youjust have such memories of.
And there were a lot of recipes still
that I kept getting requests for.
And so I said okay it's time to do kind of
a comfort food cookbook.
And then as we startedto put the book together,
we went through lots of different titles,
but as we were lookingthrough the recipes,
the thing that just keptcoming up in my head
was you can still eat the food you love
and not feel like you're deprived,
but also not feel like you'resacrificing your health.
And then for my biggest concern as well
is not sacrificing the flavors
and the textures that arefamiliar with those foods.
- And I'm one of the millionsof people who feels like you,
when it comes to your diet,
it's either or.
- You have to eat comfort food
or something that's good for you.
- And the idea that comfortfood is healthy is brand new.
- Yes, yep.
- And you figured out a way to do it.
And, you know, what I love about you,
and this is a great tip,
is don't tell people
that they're eating food that is healthy.
- Right. Right.
- Because they're gonna get an idea
in their head ahead of timethat it's not gonna taste good.
So don't tell them it's gluten free,
don't tell them it's dairy free,
don't tell them there's no sugar in it.
- Yeah. Yeah.
- And they won't know.
- No, they won't, andthat's always my goal
because yes we do,
we kind of have these preconceived notions
and people's brains shut themselves down
to enjoying it if they get to hear
all of the free of beforehand.
And we so often apologize for things
before people have even hada chance to experience it.
So I say wait,
bring them into your table,
gather people around,
let them feast, let them eat,
and then if you want to afterwards,
or they ask, wow this tasted so great
what was in it?
Then you can go into all of the nuances.
- Yes, yes, yes.
It's like okay passed the test,
now I can tell you that I lied to you.
No, I'm just kidding.
- You know the great chef, Julia Child,
once said a version of what you're saying,
is no matter what you're cooking,
whether it's healthy or not,
don't ever apologize for your food
when you bring it out to your guests
and they say oh it's lovely,
don't say things like oh I overcooked it,
oh it really shouldn't look like that
because people don't know.
- No, they don't.
And it is, it's so true.
You set something down
and we just immediately start kind of
oh it's too cold or I over baked it.
Yeah, just let them enjoy it.
And then if you wanna discussit afterwards you can.
- Right. Right.
So tell us what we have here.
- So we have a samplingof some of my favorite
make ahead breakfast options actually.
All of these things canbe put in the freezer,
which is so essential when you are having
to use real food ingredients.
It does take a littlemore time in the kitchen.
It's just, you know, ...
There's no skirting around that.
So we have everythingbagels, which are nut free,
they're grain free,gluten free, all of that.
And I make these ...
I make a couple dozen at a time,
I put them in the freezer
and then I can pull themout for either breakfast
or if I'm hosting people for breakfast
to be able to pull out a dozen of them
and have them on hand.
They also make really great sandwiches,
which when you've gone gluten free
or paleo, a sandwich is kind of ...
Well it's a lettuce wrap is what it is.
And so it's kind of niceevery once in a while.
- So these are glutenfree everything bagels.
- And can I just tell you,
when I'm driving past the bagel store
I hear this voice comingfrom the bagel store
saying gluten free bagel.
I'm like noo.
Now I know we can have these.
- Yes, exactly.
And they're ...
I mean they're light,
- All right, we're gonnatake a real quick break
and come back and talk aboutthe other food on this table,
what it has and what it does not have.
- All right, DanielleWalker is our guest today
on Healthy Living, we'll be right back.
Welcome back to Healthy Living
and our guest today is Danielle Walker,
author of the new cookbook,
"Eat What You Love,"
and it's all about healthy comfort food.
Be you didn't know thatthere was such a thing.
We just talked about the everything bagels
that are gluten free
and really all the recipes in here
are gluten free and dairy free
and paleo friendly.
- That's right.
- And also you haverecipes that can convert
to instant pot, crock pot
and regular old pots and pans.
- Yep, yep, all of the above.
Plus sheet pan meals,where you're putting all
of the protein and veggies on a sheet pan
and putting it into the oven,
one pan meals.
Those are the things that getus through on the weeknights.
- And you know, I love how you
talk about making things ahead of time,
when you have time to cook,
make a great big huge batch of it
and throw it in the freezer.
And you talked about doing thatwith the everything bagels.
You know a lot of people have difficulty
freezing baked goods,
how do you do that without ithaving the freezer burn on it?
So there's a few tips thatI think go across the board
but grain free baked goodsactually freeze pretty well,
which is really nice.
But you wanna make sure thatthey are cooled completely
because usually whathappens with freezer burn
is that they're warm andyou put them in the freezer
they have some condensation
and then that settlesback on the food as ice.
So if they're very nice and cooled
and then they're wrapped really tightly,
that's kind of the other tip.
And then you shouldavoid the freezer burn.
- Wrapped really tightly with saran wrap,
or do you need to get oneof those vacuum seal things?
- No, I don't have one of those.
I'm sure it would be nice,
but I just do saran wrap,
or a zip tight bag whereyou press all the air out,
or a glass tuper ware where it has those
snap tight kind of tops to it,
those all work really well.
- Great. Fantastic.
So the everything bagels look spectacular,
great for sandwiches,as well as breakfast.
This is all breakfast food.
- Yes, yes.
This is all breakfast just because
it's that time of theyear where you wanna make
some health commitments,
but you also may not have a ton of time.
And breakfast, I feel like is the meal
that is so often kind of just
either forgotten or whereyou're eating things
that are unhealthy because they're easy
to grab and go.
- Right. Right.
And I just wanna plug the book again.
You have the mostfantastic recipes in here
and they're all comfort food.
And we all have theseemotional connections
with comfort food andyou have a Shepard's Pie
in here, which is so nearand dear to my heart.
I know that was one of the first things
I ever learned how to cook.
- And then my daughter,
when she went out on her own,
it's the phone call every mother loves,
when she says mom, how doyou make that Shepard's Pie,
'cause she was making it for her boyfriend
and trying to impress him.
It's so nice that there'sa healthy version of that.
And you've got all these other classic ...
Macaroni and cheese.
Is there anything betterthan macaroni and cheese
as far as a healthy comfort food?
- Yeah there's chicken and dumplings
and chicken pot pie,
it's just all those old family favorites.
- And desserts as well,
but we're talking about breakfast food
and these are chocolate donuts, what!
- Yes, talk about somethingthat I have memories tied to.
My grandparents used to take us
on donut dates when we'd see them.
Or if I was at church Iwould use my offering money
and put it in the donut basket
so that you could get a donut.
So donuts were somethingI loved eating growing up.
And they were always a treat.
So I wanted to be able to have them.
I have three young kids,
so creating something likethat where I could share
those traditions with themwas really important to me.
- And so talk about thesedonuts in particular.
What's in them and what's not in them?
They look absolutely delicious.
- So they're chocolate.
In the book, there'sactually homemade sprinkles
so you don't have any food dyes in there.
You just make them, they'rereally easy to make.
- But it's kind of a funcraft during the day.
And there's coconut flour in there,
so no grains, no dairy, no refined sugar.
You don't wanna eat this every meal,
but it's still a very nice treat to have.
- And you know you broughtup a good point too
about going gluten free.
A lot of people don't have gluten issues
or think they don't have gluten issues,
but when they try goingwithout gluten for a while
they notice they have so much energy.
The brain fog has lifted.
They just ...
Their joints don't hurt anymore
and they didn't realize howgluten was effecting them.
You don't have to have celiac disease ...
- To be semi gluten intolerant.
- Not at all.
I think there's a statistic that's like
one in four have a gluten intolerance
but don't know it.
And 50 million Americanshave autoimmune disease
and could benefit from eating gluten free.
- And we're gonna talkabout autoimmune diseases
after we go through the list of foods.
So these are wonderful donuts.
- [Danielle] Thank you.
- Talk about these muffins right here.
So these are morning glory muffins.
They're packed full of alldifferent sorts of things.
There's pineapple and carrots
and some sunflower seeds on top,
coconut flour again, whichis really high in fiber.
So these are a really wonderful thing
to pull out of your freezer
if you're busy on a school morning
or work morning.
And they're so full of protein
and fat that they'll actually keep you
really satiated until lunch.
- I'm sure your kids really love this.
- They do. They do.
- I love how you have colorful
little paper wrappers around them as well.
So we're gonna be backwith Danielle Walker
right after this commercial break.
The book is "Eat What You Love."
Stay with us.
Welcome back to Healthy Living.
My guest is Danielle Walker,
author of the new cookbook,
"Eat What You Love."
and these are all recipesthat are paleo friendly,
gluten free, dairy free,
oh so healthy.
None of those awfulpreservative things in them.
And we're talking about these ...
Specifically these are breakfast foods
and you talked aboutthe everything bagels,
the muffins, the chocolate donuts,
and this is a wonderful parfait.
Tell us about this.
- So there's a smoothie on the bottom.
I use Acai in there,
which is really high in anti-oxidants.
And then we have a chi seed pudding
that has coconut milk on top.
So the best thing I like to do with these
is I actually put theminto little mason jars
and put lids on them.
You can make them over the weekend
and then you can just grab one and go.
Sometimes I'll eat themin the carpool line
with drop off for school,
or if I have to run into the office.
So these are really wonderful
because they're so full of healthy fats
and protein that again,
kind of like those muffins,
that keep you reallyfull until lunch time.
You know those reallyhigh, sugary breakfasts,
you find yourself hungry by 10:00, right?
- They're so bad for the kids.
- Right, so bad for the kids.
So this is really wonderful'cause it's sweet,
but there's no actuallyadded sweeteners in there,
it's just from the fruit.
- And chi seeds are some ofthe healthiest types of food.
And chi seed is one of thehealthiest foods you can eat.
- Not just because ofit's nutritional value,
but it kind of ...
If you're trying to lose weight,
it expands in your stomach
and makes you feel really full.
- That's what makes that pudding, yeah.
It kind of gives it that texture,
which is so great.
They start out as these little seeds
and as soon as you add some liquid
they just kind of absorb it all.
- One note though about chi seeds
is carry floss with you.
- Oh my goodness, yes.
- They do tend to lodge.
- They do.
And if you don't likethat crunchy texture,
sometimes I just blend them up
into the milk or the liquid.
And then you actually geta very smooth pudding.
So if you're not one of those ones
that likes to kind of chew on those,
then that's an option too.
Never heard of that.
And so you're saying that a lot ...
This food in particular youcan make it on the weekend
and it will last allthe way through Friday?
- Yes, which is so great.
- In the refrigerator.
- Yes in the refrigerator.
You could actually freeze this one too.
These ones I freeze.
This one you can keep in the refrigerator.
As long as you're eating one a day
you'll be done with themby the end of the week
and you can make another batch.
- This one right here,
these little mini quiches,
look so filling.
I love eggs and theysay pasture raised eggs
are the best type to buy
and I've noticed that the grocery stores
have been starting to carry those,
which is encouraging.
So I have swiss chard in there,
so really great leafy greens
that are high in iron.
You could also do spinach
or you could do kale,
whatever you want.
And then some chives for flavor.
Instead of heavy cream,
which quiche usually has,
I do coconut milk and almond milk.
And then I throw somesausage or bacon in there.
You want organic if possible.
But really you can putwhatever's in your fridge.
There's also some sweet potatoes in there,
so they are really, really packed full
of really great nutritional food.
But you can ...
Yeah if you have things thatare in your crisper drawer
that you just need to get rid of,
throw it in there.
That's what's so nice about them.
- It's sort of like a Western omelet.
- Yeah, it is a little bit.
- With all the vegetables in it.
And it looks like youmade this in a muffin tin.
- Exactly, yes.
So that's what's nice,
they're individual sizes so if you're
not going to be serving them right away,
you can pack them up in the freezer
and just pull out one or two
as you need them
and then they can just stay in there,
which is so wonderful.
- Well I'm sure your familyloves this type of food.
And I noticed in your cookbook,
not only do you have fantastic recipes,
but you have some advice.
- I do.
- And one of the thingsthat you already mentioned
is don't tell people ahead of time
that this is healthy food'cause it turns people off.
But another thing you said is
get the whole family involved.
And you know it's really hard for somebody
who's in a family who'seating a certain way
and then the others aren't.
And this tempting food is just sitting
right there on the table.
You're just settingyourself up for failure.
And you're isolating that child
or that family member,
which is really difficult,
especially if they're doing this
because of an autoimmune disease
or some other sort of an ailment.
You know, they already feel different
from their peers
or from their siblings.
So to try to get the whole family on board
just sets you up for more success.
- And so also you talked ...
I thought was really interesting,
you had an autoimmune disease
where you had to eat this way.
- And for a while you were the only one
in your family doing it.
- And your husband,
you asked him to helpyou stay on your diet,
on your healthy eating plan,
and he would like reprimand you in public
and everybody thought hewas like the biggest jerk.
- Yes, they did.
Oh my goodness yes.
He would say that's not on your diet,
and people would look athim like you are a monster
trying to get your wife to diet.
So we had to kind ofswitch the words around
and he would just say heythat's not on your plan.
He just ...
He kept me on track
and honestly he helped save my life
because if I wouldn't have eaten this way
and continued to do it I would be so sick.
- But you actually had sort of like
a code word for him to help you.
I think it was the plan.
Not diet, we did like the plan
so people wouldn't give him the evil eye.
- The point is, andthis is a serious point,
is you do need support.
Don't do it all alone,
have other people help you with it.
- Yes, absolutely.
- Well we're gonna take a quick break
and be back with Danielle Walker,
author of the wonderful cookbook
"Eat What You Love."
And we're gonna talk about her story,
which is fascinating,
when we come back.
Stay with us.
Welcome back to Healthy Living.
My special guest is Danielle Walker,
author of the wonderful new cookbbok
"Eat What You Love."
And we're talking about the reason,
the inspiration behind thiswhole eating plan of yours
that has really caught on like wild fire.
This is a very personal story for you
because you were diagnosedwith an autoimmune disease
and it was really life threatening.
And then you discovered thatif you changed your diet
the disease was under control.
- Isn't that amazing.
And it's actually a littlebit discouraging too
because you had to sort offigure this out on your own.
- I did.
- A doctor did not tell you this.
- No, they did not.
They actually denied that it would help
and told me not to even try it.
So yes I was diagnosedwith ulcerative colitis
when I was 22.
I had just gotten marriedand graduated college
and had not had any symptoms growing up.
Nothing that would havemaybe altered us to it.
It pretty much came on over night.
I spent weeks and weeks in hospitals.
I was on 100 mg of prednisone steroids,
which is incredibly debilitating.
There was a point in time
where I couldn't walk up the stairs.
I had to take medical leave from my job.
I would lose 20 pounds ...
20 to 30 pounds within a two week period.
My hair was falling out.
It was just ..
Yeah it was a lot.
- And how did you discover
that changing your diet would help you?
- So ulcerative colitis is in your colon
and I was young and Ididn't go to med school,
I wasn't a dietician.
But something in my brain just said
there has got to besomething that I'm eating,
because it's all going through there,
that might be making things worse.
Or maybe am I deficient in something.
And so as the doctors keptsaying no that doesn't help,
I just kind of got online honestly
and I started researching and googling
autoimmune disease and diet,
and ulcerative colitis and diet.
And at that point it wasn't very prevalent
for people to be eating a paleo diet.
Even celiac was juststarting to be recognized
and diagnosed more.
So really it was a lot of chat boards.
It was a lot of otherpeople with my disease
that had kind of stumbled upon it,
and reading their testimonialswas really what got me
to think oh this could actually work,
I'm gonna give it a shot even though
the doctors are saying don't.
It couldn't hurt is what I thought.
I was being faced with either
having a portion of my colon removed
or having a lifelong immunosuppressant
administered through an IV every six weeks
that would just cut mywhole immune system out.
And those ...
You know at such a young age,
I wanted to be a mom,
I wanted to continue working,
that didn't really seemlike an option to me.
And food, at it's very purest form,
unprocessed, the way Ifeel like it was created
to be enjoyed, felt like itwasn't that big of a risk
if we just tried it for 30days to see if it would work.
And thankfully it did.
And I was able to avoid all ofthose other drastic measures.
- What did you do?
Did you immediately go off of gluten
and then dairy?
Just those two things?
And then you stoppedwith the processed food
which contains a lot of chemicals
and also sugar?
- Right, yeah.
So it was a process.
And it was a mental process for me too.
It wasn't easy.
You know, I mean I grewup in an Italian family
that loved to get together around food.
I had all these dreams
of being able to cook all these things.
And so it took a whilefor me to even commit.
I would kind of dabble in it
and I'd see a bit of improvement
and then I'd go back,
or I'd eat somethingoff of somebody's plate.
And so I went gluten free first
and then it kind of morphed
and continued to grow into grain fee,
dairy free, paleo.
I did an elimination diet.
I worked with a naturopathic doctor
and kind of helped mefigure out what foods
might be trigger foods for me.
And after going on that elimination diet,
my symptoms improvedby 75% within 48 hours.
It was pretty incredible.
And it was really difficult after seeing
such a correlation for me
to want to go back to eating those foods
because I said oh my goodness,
I have this glimmer of feeling well
and eating those foodswill make me not feel well.
So it was a lot easieronce I really saw that,
to kind of keep forging ahead.
- It is actually shockinghow much our diet
effects our health.
- [Danielle] It is.
- I don't think people realize it.
- No, I don't thinkthey do, unfortunately.
It's growing and I'm not ...
I'm seeing it more and more,
and some doctors are startingto do some research into it.
But yes it is,
it is incredible the thingsthat we put into our bodies
and how even,
just like you said,
with joint pain, or not sleeping well,
or that brain fog.
I think so often people justthink that that's normal
and they just live with it.
And they just kind of are like
oh this is my normal.
But I don't feel like that's the way
our bodies were created to live.
I think we should be thriving more
and I think you have to startlooking at your symptoms
and your food and realizing
this is not the normal I want.
I don't wanna live like this.
- And you had ulcerative colitis.
That is an autoimmune disease.
There are a number of autoimmune disease.
Graves disease andHoshimoto's thyroiditis.
- And MS.
- Talk about ...
Have you heard from people with other
types of autoimmune diseases?
- Yes, it's incredible.
I mentioned before 50 million Americans,
there's hundreds of autoimmune diseases.
So MS, rheumatoid arthritis.
I mean you probably know somebody
with some sort of an autoimmune condition
in your sphere of people.
And it has been incredible
to hear the testimonials of people.
I have over a million and a half people
that come to my website a month
that are using this for various forms
of autoimmune conditions that are finding
health and healing through it.
- Well we're almost out of time,
but I wanted to talk specifically about
one of your recipes.
And this is near and dear to my heart.
- Oh my goodness, yes.
- Bone broth.
Now we ...
I love this becausethis actually does help
repair your intestines
and this is the leaky gut syndrome,
which is really at the root of
so many autoimmune diseases.
Talk about how important bone broth is.
- Yeah, it was one of those things
that I didn't understand
the importance of when I first started.
But it is, it's incrediblyhealing to your gut.
It contains collagen and gelatin,
so it's really great forthe lining of your gut
to heal something like a leaky gut.
It also has just really wonderful
nutrients in it that are kind of
extracted from boiling those bones.
And the way that I think about it is
when you're grandmother madeyou soup when you were sick,
she didn't pour a canof chicken broth, right?
- She boiled those bones andshe made stock from scratch.
- I remember.
- That's why it's so much more healing
because it has all ofthose nutrients in it.
So yes it is something Iincorporate into my diet daily.
I either drink a mug of it
or I have it in soup,
but I always keep it in the freezer.
I actually freeze my bone broth
in a similar silicone muffin mold
and pop em into a freezer bag or container
so that I can have them all the time.
- Well the bone brothrecipe is in the new book,
"Eat What You Love."
Danielle Walker, you are an inspiration.
- Thank you.
- Thank you so much.
- Oh thank you.
- For paving the way
and for coming up with these marvelous
recipes so people can eat healthier.
- Thank you for having me,it was wonderful to be here.
- And thank you for joining us
for this addition of Healthy Living.
I'm Lorie Johnson
and we'll see you again next time.