- So excited about today'sshow because I have
a very special guest withme today, Danielle Walker.
Many of you know her.
She has had three bestselling,
New York Times bestselling books before,
and her latest just outDecember 4th is this one,
Eat What You Love, andthe title says it all
because it's about healthy comfort food.
- Yes.- Which a lot of people
think is an oxymoron.- Right, yes, they think
it's impossible.- And so, I want to
get to your story, which, if you
don't know Danielle, 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 who struggle
with the various autoimmune diseases.
We're gonna get to that too, but I'm sure
our viewers are looking at this and saying
what is all that food?(laughing)
So first of all, tellus why you decided to
make this cookbook, and then tell us about
these wonderful dishes.- Yeah.
Well, so after writing the first three,
and just continuing to develop recipes,
I found that I was missing,and that also my readers
and my fans were stillmissing those comfort foods,
their family favorite recipes,
the recipes that they havescribbled out on a note card
from their grandma, thethings that they remember
learning how to cook growing up with their
mom or their dad or their aunt and uncle,
just those, you know,those things that you
just have such memories of, and there were
a lot of recipes still thatI 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 theflavors and the textures
that are familiar with those foods.
- Mm-hmm, and I'm one ofthe millions of people
who feels like when it comes to your diet
it's either/or.- Yes.
- You have to eatcomfort food or something
that's good for you.- Right.
- And the idea thatcomfort food is healthy
is brand new.- Yes, yes, yeah.
- And you have 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 peoplethat they're eating food
that is healthy.- Right.
- Because they're gonnaget an idea in their head
ahead of time that it'snot gonna taste good,
so don't tell them it's gluten-free.
- Right.- Don't tell them it's
dairy-free, don't tell themthere'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 allof 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 'em into your table,
gather people around, letthem feast, let them eat,
and then if you want to afterwards,
or they ask, wow, this tastedso great, what was in it?
Then you can go into all of the nuances.
- Deceive.- Yes, yes, it's like okay,
passed the test, now I cantell you that I lied to you.
No, I'm just kidding.- You know, the great chef
Julia Child once said aversion of what you're saying
is no matter what you're cooking,
whether it's healthy ornot, don't ever apologize
for your food when youbring it out to your guests
and they say oh, it's lovely,
don't say things like oh,well, I overcooked it.
- Yeah.- 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 downand we just immediately
start kind of, you know, oh, it's too cold
or I overbaked it, yeah,just let them enjoy it
you know, and then if you want to
discuss it afterwards, you can.
- Right, right.- Yeah.
- 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'sno 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 makea couple dozen at a time.
I put them in the freezer, and then I can
pull them out for either breakfast,
or if I'm hosting people for breakfast,
you know, to be able topull out a dozen of 'em
and have 'em on hand.
They also make really great sandwiches,
which when you've gonegluten-free or paleo,
a sandwich is kind of,well, it's a lettuce wrap
is what it is, and so it's kinda nice
every once in awhile.
- So these are gluten-free.- Mm-hmm.
- Everything Bagels.- Yes.
- And can I just tellyou, when I'm driving
past the bagel store.- Oh my goodness, yes.
- I hear this voice comingfrom the bagel store
saying gluten-free bagel.
I'm like no.- Yeah.
- Now I know we can have these.
- Yes, exactly.
And they're like light, they're great.
- All right, we're gonnatake a real quick break.
- Yes.- And come back and talk about
the other food on this table.- Great.
- What it has and what it does not have.
- Yes.- All right, Danielle Walker
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.
Bet you didn't know thatthere was such a thing.
(laughing)We just talked about
the Everything Bagelsthat are gluten-free.
- Yes.- And really, all the
recipes in here are gluten-free.
- Yes.- And dairy-free,
and paleo-friendly.- That's right, yes.
- And also you haverecipes that can convert to
Instant Pot?- Yes.
- Crock-pot, and regularold pots and pans.
- Yep, yep, all of the above,
plus sheet pan meals, where you're putting
all of the protein andveggies on a sheet pan
and putting it into theoven, one pan meals.
Those are the things that get us through
on the weeknights.(laughs)
- And you know, I love how you talk about
making things ahead of time.- Yeah.
- When you have time tocook, make a great big huge
batch of it.- Yes.
- And throw it in thefreezer, and you talked about
doing that with the Everything Bagels.
Now, a lot of people havedifficulty freezing baked goods.
How do you do that without ithaving the freezer burn on it?
- Yes, so there's a few tips that
I think go across the board,but grain-free baked goods
actually freeze prettywell, which is really nice.
But you want to make surethat they are cold 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 cold
and then they're wrapped really tightly,
that's kind of the other tip,
and then you shouldavoid the freezer burn.
- Wrapped really tightlywith like Saran Wrap?
- Yeah, yeah.- Or do you need to get
one of those vacuum sealer things?
- No, I don't have one of those.
I'm sure it would be nice,but I just do Saran Wrap
or you know, a zip-tight bag where you
press all the air out,or a glass Tupperware,
where it has those snap-tightkind of tops to it.
Those all work really well.
- Okay, great.- Yeah.
- Fantastic, so the Everything Bagels
look spectacular.- Yes.
- And they're great forsandwiches as well as breakfast.
This is all breakfast food.- Yes, yes.
This is all breakfast,just because you know,
it's that time of the year where you
want to 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 kindof just either forgotten
or where you're eatingthings that are unhealthy
because they're easy to grab and go.
- Right, right, and I justwant to plug the book again.
You have the mostfantastic recipes in here
and they're all comfortfood, and you know,
we all have these emotional connections
with comfort food.- Yes.
- And you have a shepherd's pie in here.
- Which is so near and dear to my heart.
- Yeah.- I know that was one of the
first things I ever learned how to cook.
- Same, same here, yes.- Oh.
And then my daughter, whenshe went out on her own,
it's the phone call every mother loves,
which she says, "Mom, how doyou make that shepherd pie?"
'Cause she was makingit for her boyfriend,
and trying to impress him.- Yes.
- And it's so nice that there's a healthy
version of that.- Yes.
- And you've got all these other classic--
macaroni and cheese, isthere anything better than
macaroni and cheese as faras a healthy comfort food?
- Yeah, there's chicken and dumplings
and chicken pot pie, you know, just,
it's all those old family favorites.
- Mm-hmm, and desserts as well,
but we're talking about breakfast food,
and these are chocolate donuts.
What?- Yes, yes.
Talk about something thatI have memories tied to.
My grandparents used totake us on donut dates
when we'd see them, or if I was at church
I would use my offering money and
put it in the donut basket, you know?
(laughing)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 'em,
I have three young kids, andso creating something like that
where I could share thosetraditions with them
was really important to me.- Mm-hmm, and so talk about
these donuts in particular.- Yes.
- [Lorie] What's in themand what's not in them?
They look absolutely delicious.
- Yeah, so they're chocolate.
In the book there'sactually homemade sprinkles
so that you don't haveany food dyes in there,
so you just make 'em,they're really easy to make.
- Really?- But it's kind of a
fun craft during the day,and there's coconut flour
in there, and so no grains,no dairy, no refined sugar.
You don't want to eat this every meal,
but it's still a very nice treat to have.
- Mm-hmm, and I know youbrought up 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.
- Yes.- But when they try going
without gluten for awhile, they notice
they have so much more energy.- Yes.
- The brain fog has lifted.- Yes.
- They just, their joints don't
hurt anymore.- Yeah.
- And they didn't realize...- No.
- How gluten was affecting them.
You don't have to have celiac disease...
- No.- To be semi-gluten
intolerant.- Not at all.
I think there's a statistic that's like
one in four have a glutenintolerance but don't know it,
and 50 million Americanshave autoimmune disease,
and could benefit from eating gluten-free.
- Mm-hmm, and we're gonnatalk about autoimmune diseases
after we go through the list of foods,
so these are wonderful donuts.- Thank you.
- [Lorie] Talk about these muffins
right here.- Yes, so these are
Morning Glory Muffins,they are packed full of
all different sorts of things.
There's pineapple, and carrots,and some sunflower seeds
on top, coconut flouragain, which is really
high in fiber, so these area really wonderful thing
to pull out of your freezer if you're
busy on a school morningor a work morning,
and they're so full of protein and fat
that they'll actually keep youreally satiated until lunch.
- I'm sure your kids really
love these.- They do, they do.
- And 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 theseare all recipes that are
- Gluten-free, dairy-free,
oh so healthy.- Yes.
- None of those awful
preservatives...- Yes, exactly.
- And things in them.
- And you were talking about these.
Specifically these are breakfast foods,
and you talked aboutthe Everything Bagels,
the muffins, the chocolate donuts.
- Yeah.- And this is a
wonderful parfait.- Yes.
- Tell us about this.- So there's a smoothie
on the bottom, and I use acai in there,
which is really high in anti-oxidants,
and then we have a chia seed pudding
that has coconut milk on top,
so the best thing thatI like to do with these
is I actually put theminto little Mason jars,
and put lids on 'em.
You can make 'em 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, and sothese are really wonderful
because they're so full ofhealthy fats and protein
that again, kind of like those muffins,
they keep you really full until lunchtime.
You know, those reallyhigh sugary breakfasts,
you find yourself hungry by 10:00, right?
- [Lorie] And 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.
- Mm-hmm, and chia seeds are some of the
healthiest types of food,and the chia seed is
one of the healthiest foods you can eat.
- Yes.- Not just because of
its nutritional value, but it kind of,
if you're trying to lose weight
it sort of expands in your stomach
and makes you feel really full.
- That's what makes that pudding, yeah.
It kinda gives it thattexture, 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.
- Mm-hmm, one note though about chia seeds
is carry floss with you.- Oh my goodness, yes.
That's true.- The chia seeds.
They do tend to lodge.- They do.
(laughing)- And if you don't like that
crunchy texture, sometimesI just blend them up
into the milk or the liquid.- Oh.
- And then you actuallyget a very smooth pudding,
which so if you're not one of those ones
that likes to kinda chew on those,
then that's an option too.- Interesting.
I've never heard of that.- Yep.
- And so you're saying that a lot of,
this food in particular, you can make it
on the weekend.- Yes.
- [Lorie] And it will lastall the 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.- Yes.
- I love eggs.- Yes.
- And they say pasture-raisedeggs are the best type
to buy, and I've noticedthat the grocery stores
have been starting to carry those,
which is encouraging.- Yes.
- What else is in this?
- Yeah, so I have Swiss chard in there,
so really great leafy greensthat are high in iron.
You could also do spinachor you could do kale,
whatever you want, and thensome 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,
nitrate-free, you wantorganic if possible.
But really you could 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
that are in your crisper drawer,
that you just need to getrid of, throw it in there.
That's what's so nice about them.
(laughs)- It's sort of like a
Western omelet.- Yeah, it is
a little bit, yep.- With all the
vegetables in it, and it looks like you
made this in a muffin tin.
- Exactly, yes, so and that's what's nice
because they're individual sizes,
so if you're not going tobe serving them right away,
you can pack them up in the freezer
and just pull out oneor two as you need them,
and then they can just stay in there,
which is so wonderful.
- Mm-hmm, well, I'm sureyour family loves this
type of food.- Yeah.
- And I noticed in yourcookbook, not only do you have
fantastic recipes, butyou have some advice.
- I do.- And one of the things
that you already mentioned is
don't tell people ahead oftime that this is healthy food.
(laughing)- Right, yep.
- 'Cause that turns people off.
- But then another thing you said is
get the whole family involved.- Mm-hmm.
- And you know, it'sreally hard for somebody
who's in a family who'seating a certain way,
and then the others aren't.- Right.
- And you know, thistempting food is just sitting
right there on the table.- Right, right.
- [Lorie] You're just settingyourself up for failure.
- Exactly, 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.
- Mm-hmm, mm-hmm, and so also, you talked,
I thought was really interesting,
you had an autoimmune disease.
I mean, you had to eat this way.
- Right.- And for awhile, you were
the only one in your family doing it.
- Yes.- And your husband, you asked
him to help you stay on your diet.
- I did.- And your healthy
eating plan, and he wouldlike reprimand you in public,
and everybody thought he was like
the biggest jerk.- Yes, they did.
Oh my goodness, yes.(laughing)
- 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 kinda switch the words around
and he would just say likehey, that'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
ate this way and continued to do it,
I would be so sick.
- But you actually hadsort of like a codeword
for him to help you.- Yes.
I think it was the plan.- So that people--
(laughing)- It was like not diet,
we did like the plan, so that yeah,
so people wouldn't give him the evil eye.
- The point is, andthis is a serious point,
is you do need support.- Mm-hmm, yes.
- Don't do it all alone, haveother people help you with it.
- Yes, absolutely.
- Well, we're gonna take a quick break
and be back with Danielle Walker,
author of the wonderfulcookbook, 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 cookbook,
Eat What You Love, and we'retalking about the reason,
the inspiration behind thiswhole eating plan of yours
that has really caught on like wildfire.
This is a very personal story for you
because you were diagnosedwith an autoimmune disease.
- Right.- And it was really
life threatening.- Yes.
- And then you discovered
that if you changed your diet
the disease was under control.
- Yes.- Fascinating.
- Isn't that amazing, yes.
- Yes, and it's actually alittle bit discouraging too,
because you had to sort offigure this out on your own.
- I did.- The 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 married
and graduated college, and I had not had
any symptoms growing up,nothing that would have
maybe alerted us to it.
It pretty much came on overnight.
I spent weeks and weeks in hospitals.
I was on 100 milligramsof Prednisone steroids,
which is incredibly debilitating.
There was a point in time where I couldn't
walk up the stairs, Ihad 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.(laughs)
- Mm-hmm, mm-hmm, and how did you
discover that changingyour diet would help you?
- Yeah, well, so ulcerativecolitis is in your colon,
and I was young, and Ididn't go to med school
or you know, 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 you know, maybe am Ideficient in something?
And so as the doctors kept saying no,
that doesn't help, I justkind of got online, honestly,
and I started researching and Googling
autoimmune disease and diet,and ulcerative colitis and diet
and at that point, itwasn't very prevalent
for people to be eating a paleo diet,
even celiac, just was juststarting to be recognized
and diagnosed more, and so really it was
a lot of chat boards, it was a lot of
other people with mydisease that had kinda
stumbled upon it andreading their testimonials
was really what got me tothink this could actually work.
I'm gonna give it a shot,even though the doctors
are saying don't, it couldn'thurt, 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, at such a young age,
I wanted to be a mom, Iwanted to continue working.
That didn't really seemlike an option to me,
and food, at its very purest form,
unprocessed, you know, the way I feel like
it was created to be enjoyed,
felt like it wasn'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 of those other drastic measures.
- What did you do?
Did you immediately go offof gluten and then dairy,
just those two things?- Yeah.
- And then you stoppedwith the processed food,
which contains a lot ofchemicals 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 grew up 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
awhile for me to even commit.
I would kinda 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-free,dairy-free, paleo.
I did an elimination diet, I worked with
a naturopathic doctor,and kind of helped me
figure out what foods mightbe 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,
like 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
affects our health.- It is.
- I don't think people realize it.
- No, I don't thinkthey do, unfortunately.
It's growing, and I'm not, you know,
I'm seeing it more and more and doctors,
some doctors are startingto kinda do some research
into it, but yes, it is incredible
the things that 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 just think 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 know, you have to start
looking at your symptoms and your food,
and realizing this isnot the normal I want.
I don't want to live like this.
- And you had ulcerative colitis.
That is an autoimmune disease.- Right.
- There are a numberof autoimmune diseases,
Graves disease and Hashimoto's thyroiditis
- Yes.- And talk about have you
heard from people with othertypes 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 testimonialsof people, you know.
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 conditionsthat are finding health
and healing through it.- Mm-hmm, well,
We're almost out of time but I wanted to
talk specifically aboutone of your recipes,
and this is near and dearto my heart, bone broth.
- Oh my goodness, yes.
- Bone broth, now we' ve --
I love this because this actually does
help repair your intestines.- Right.
- And this is the leaky gut symdrome.
- Yes.- Which is really
at the root of so manyautoimmune 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 incredibly healing 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 reallywonderful nutrients in it
that are kind of extractedfrom boiling those bones,
and you know, the waythat I think about it is
when your grandmother madeyou soup when you were six,
she didn't pour a canof chicken broth, right?
She boiled those bones, andshe made stock from scratch.
- I remember.
- And that's why it's so much more healing
because it has all of thosenutrients in it, and so yes,
it is something that Iincorporate into my diet daily.
I either drink a mug ofit or I have it in soup,
but I always keep it in the freezer.
I actually freeze mybone broth in a similar
silicone muffin mold, andpop 'em into a freezer bag
or container so that Ican have 'em all the time.
- Mm-hmm, well the bone broth recipe
is in the new book, Eat What You Love.
Danielle Walker, you are an inspiration.
- Oh, thank you.- Thank you so much
for paving the way and for coming up with
these marvelous recipes.- Thank you.
- So people can eat healthier.
- Thank you for having me.
It was wonderful to be here.
- And thank you forjoining us for this edition
of Healthy Living, I'm Lorie Johnson,
and we'll see you again next time.