With 20 years experience in the food and nutrition industry, Toby Amidor, MS, RD, CDN is an award-winning dietitian and Wall Street Journal best-selling cookbook author who believes that healthy and wholesome can also be appetizing and delicious.
Toby is the founder of Toby Amidor Nutrition, where she provides nutrition and food safety consulting services for individuals, restaurants and food brands. She is a founding contributor to FoodNetwork.com Healthy Eats blog and the nutrition expert for FoodNetwork.com for 10 years. Toby is also a regular contributor to U.S. News and World Report Eat + Run blog, MuscleandFitness.com, Shape.com and has her own “Ask the Expert” column in Today’s Dietitian Magazine. She has been quoted in hundreds of publications like FoxNews.com, Self.com, Oxygen Magazine, Dr. Oz The Good Life, Mic.com, Reader’s Digest, Shape.com, Women’s Health, Redbook, Men’s Journal, Huffington Post, Everyday Health, and more. Toby has also appears on television including shows like The Dr. Oz Show, Coffee with America, and AMHQ with Sam Champion.
Live. For the past 10 years she has been an adjunct professor at Teachers College, Columbia University and also is an adjunct at Hunter College School of Urban Public Health in New York City.
Toby trained as a clinical dietitian at New York University. Through ongoing consulting and faculty positions, she has established herself as one of the top experts in culinary nutrition, food safety, and media communications. Toby is the Academy of Nutrition and Dietetics Media Excellence Award recipient for 2018.
Mathea Ford [00:00:28] Hi there! It’s Mathea. Welcome back to the Nutrition Experts Podcast. The podcast featuring nutrition experts who are leading the way using food starts today right now with our next guest. It’s great to have Toby Amidor on the show today. Toby welcome to Nutrition Experts.
Toby Amidor [00:00:44] Thank you so much for having me.
Mathea Ford [00:00:46] I’m excited to have you on the show and share your expertise with my tribe. I know you have a lot of experience doing a lot of different things. So I’d like to let you start with telling my listeners a little more about you and what you do.
Toby Amidor [00:00:58] Sure. So I’m a Registered Dietitian with a Master’s Degree in Clinical Nutrition and Dietetics from NYU which I actually received while my mom got her Master’s Degree in Food and Nutrition from NYU. We graduated together. Since then I’ve taught at culinary schools in New York City and eventually I am now the nutrition expert for Food Network for the past 10 years. August will be eleven years and I’ve also a cookbook author. I have four cookbooks I have two more coming out. One of them is a Wall Street Journal best selling cookbook. That’s my Easy Five Ingredient Cookbook. And then I do a lot of spokesperson work and I write for about I don’t know five or six national publications. You might have seen me on U.S. News or Shape or on Yahoo or something like that because I would like to write a lot.
Mathea Ford [00:01:50] One of the things you specialize in is really helping people do meal prep and focus on that. So why do you think that meal prep is important?
Toby Amidor [00:01:59] I have to meal prep books. The Healthy Meal Prep cookbook and Smart Meal Prep for Beginners and The Healthy Meal Prep cookbook was just it did phenomenally well. And the reason is a lot of people don’t have enough time and nobody has enough time these days. And so what it tries to do is helps you organize, shave off time during the week but then allows you to eat healthy well-balanced meals. And so I think a lot of people appreciate that you don’t have to cook up go home 30 minutes every evening and make a meal you can actually pre prepare it in advance which is nice.
Mathea Ford [00:02:35] So in your books you really talk about how to make healthier meals? You said you have a book called Smart Meal Prepping for Beginners and that I think is your latest book right?
Toby Amidor [00:02:47] That’s the latest one the first one was The Healthy Meal Prep cookbook and The Healthy Meal Prep cookbook. I didn’t really take into account that someone who is never meal prep before. So after it came out it’s still doing phenomenally well it’s a bestseller. You know for us since it came out in 2017 on Amazon but then we were like you know my publisher and I were like you know what about those people who are just getting started and need a little bit more of a 101? So, then I did Smart Meal Prep which is almost like a prequel so you can actually use the recipes and combine the two and you’re you know you’re good to go. But my Smart Meal Prep what it does is let’s say you get really nervous you know all those people on Instagram have like 9, 10 recipes and it’s overwhelming and that’s something you don’t want to do get overwhelmed you know because then you won’t do it. So in smart meal prep what I have is I have five or six meal plans but I start with like three recipes. That’s it. So, you can have a breakfast and then I have like two lunches that you can rotate between and that’s your three and if you want to continue to do it at 3. That’s great! If you want to continue to evolve and do more because you really want to do like breakfast and lunches or lunches and dinners however you want you can build on it to make it individual so you are comfortable with it.
Mathea Ford [00:04:03] So why did you call it Smart Meal Prepping? Kind of what is Smart Meal Prep?
Toby Amidor [00:04:08] Well, with Smart Meal Prep, I really have five steps to help you meal prep so I really take that 101 and give you all the steps. So, the first thing is to choose when to prep. And I think it’s a misconception people think that you have to do everything on one day and sometimes that just doesn’t work like my kids on Sunday they have activities and a lot of driving. I don’t know if you have kids too. And if you’re driving them and you know our stuff is our one day sometimes it’s not possible to do all that prep and so you can switch it into two days a week if that helps you too. You could do two or three dishes one day and two or three dishes the other and kind of break it up. But just choosing one is step one. And then deciding what you’re going to prep I focus on healthy. So, everything I have is in the healthy arena. And you know looking online and finding and printing and then knowing what you’re going to prep that step two. Step three is going food shopping which you do have to plan for. One of the biggest things I like about food prep is that it helps also minimize food waste. How many times you go shopping and then you go and you’re like “oh! I just bought something I have already. I’m not ever going to finish both that’s going to go bad.” So when I make my shopping list I don’t know about you, do you like I sit down with the three or four recipes or whatever I’m doing. I actually send one of my kids do I have this? Do I have that? Do I have this? Go bring it out put it on the counter I take all my dry goods on the counter and I write down so I’m not over buying.
Mathea Ford [00:05:31] Yeah we do that. My husband I’ll say “this is what we need.” And he’ll go through and open the cabinets and say “this is what we have. We have that! We have that!” And we mark it off.
Toby Amidor [00:05:40] Exactly. So, I literally go one ingredient by one ingredient so I don’t forget anything. And then after your food shopping it’s time to prep and cook. So you have to set time to do that. And I’m always slow cooker is the great is like one of my favorite tools because you could put it as the first thing to do and it takes a while to cook while I do my other two dishes for I want to do three dishes total let’s say. And the last step which I think people forget and it really makes a difference when you’re trying to eat healthy is to portion and pack. So, a lot of times when you hear healthy eating and nutrition it’s all about portion control. And this is where you have it the most control. So, you don’t want to leave like a big dish. You actually want to portion it out into those individual dishes so you can either take it to work or you can pull it out of the fridge when you need it for your meal.
Mathea Ford [00:06:27] So, I guess I was thinking of meal prepping as food that you’re packing basically for your lunches for the week but you made a little more than that right?
Toby Amidor [00:06:36] I do it so if you want to do a double batch of let’s say meat balls and then freeze it for later because sometimes you don’t have time over a weekend so you can actually again you plan it however works for you. But if you have time you’re like you know I’m going to do a double batch of this and then I’m going to save it in the freezer and individual containers and then you can defrost it a month, two months later whenever you need it too. So that helps some people too.
Mathea Ford [00:07:00] A lot of my nieces use Pinterest a ton for recipes. They were actually like I have a I have an instant pocket book and they’re they’re like “Do you have your own insta pot?” “Yeah! I use this cookbook. I do.” They’re like “use a cookbook?” Any tips on finding like really healthy recipes on Pinterest? How to search for those or?
Toby Amidor [00:07:21] Well, I mean I have boards on Pinterest that I put my recipes or healthy recipes on you just want to make sure whoever you’re finding from first of all is tasty because that’s a huge thing. Just because it’s something is healthy doesn’t mean it’s not tasty and they still are recipes out there that use like you know just go low fat on it or use non-fat and you’re like “oh! You can’t do that all the time. It’s not going to taste as great.” So, you have to find those that really taste well. There’s a lot of dietitian and healthy food bloggers out there with amazing recipes. But just definitely look through it and read through it before you decide to make it, read the reviews on it if you can. And once you like it this is what I do once I like it I check market and I put it in a binder.
Mathea Ford [00:08:04] So you can find it later?
Toby Amidor [00:08:05] Yeah I’ll do my a if you do it digitally and someone knows how to organize it digitally you could do that as well like do a digital cookery recipe book cards on your on your computer but whatever works for you but I’m good with pen and paper. I’m a little old school.
Mathea Ford [00:08:21] Like I said I have a bunch of cookbooks. So, yeah. So, thinking about meal prepping and you mentioned your five steps, what are some of the things that people do wrong? So, you mentioned how to do it right. What are some of the things where people do it wrong or get messed up when it comes to meal prep?
Toby Amidor [00:08:36] First of all, they don’t leave enough time. They don’t plan and they want to do meal prep last minute and that just doesn’t work. You really need to plan to find the recipes. You need to plan to get your shopping list together even if that takes 20 minutes to go in your pantry and check and write a list digitally or pen and paper. You need to find time to go to the supermarket that takes at least an hour because you’re remembering shopping now for not just one or two recipes but for many more. And then you need to leave yourself time to cook so and pack. So all these things take time. So, although you may not be doing it every night of the week and it does help shave off about 45 minutes during weeknights you still have to plan for everything else. I think another mistake people do is they rush and they’re like “Okay, I got to do like nine dishes for that you know gung-ho and going full force ahead. But if that doesn’t work for you and that’s going to make you like fail you’re not going want to do it again so you have to do things that are doable for you and that you like to do and that work for you. Another thing is freezing extras. You might have an extra like few batches or few meals in there. You know don’t just throw it in the fridge for you know who knows where it’s going to go. Could go to waste. Put it in the freezer label it so then you can eat it within two months and then you have for a rainy day that you didn’t have time to meal prep. Those are just some of the things.
Mathea Ford [00:09:59] So, you know when you’re thinking about planning your meals you mentioned not enough time. I’ve found that the older my kids get that the more input they want on meals and that’s a big thing in our family like what do you want? You get to pick a meal this week or something like that so that they’re involved and they’re more likely to eat it because they I wouldn’t call them picky eaters but they do like to….
Toby Amidor [00:10:24] Take their individual plate. Right. The individual tastes and flavors and I think that’s really fun when you get the entire family involved. You can have if you’re doing four recipes and you have four people in the family then everybody can pick a recipe. Could be mains or sides or whatever it may be and they can even help in the kitchen. My soon to be 12 year old she’s actually my recipe tester with me. So, she comes she knows at 12 she’s like what’s the yield? What’s the serving size? So, she can actually help me formulate and edit my recipe. “Oh! How much does it measure?” She pulls out the right you know measuring cup, she knows the measurements and at this point she can help me cook the meals. Yeah, it’s just really getting involved. Even coming to the supermarket I have my older daughter she’s just turned 14 picking produce because then you can teach them. This is the colors and then one time she brought an onion home or pepper home and it had a blemish on it and I didn’t say anything and I opened it up and and you can see it was no good it was black and in the inside and I wanted to show her. “This is the black mesh. When you open it this is what you see.” It wa more of a learning moment. I was able to use half of it and then she knew for next time this is how we select and what we’re cautious for. So, there’s so many different learning moments when it comes to food and kids of all ages. My kid was my youngest was 18 months so I’m wheeling around showing her the colors and the protest styles. So, that’s great. And I picked a sorry avocado and just to press it with your fingers and pears like we do that together all the time.
Mathea Ford [00:11:53] Well, that’s life skills that people don’t always think about. I noticed that when I taught dietetics at a local college that some people had not experienced their parents cooking at home very much. They did a lot of out to eat meals and stuff so they didn’t have that base of how to go find foods in the grocery store. You know like you said what is a good fruit? What is a good avocado? That type of thing. I love that you also mentioned that doing like nine meals at once because you see these epic blog posts and they’re like plan for the whole month. Make twenty seven crockpot meals and fill up your freezer and if you had a lot of help maybe if there was like I know sometimes like me my little sister talk about this like we should get together and make a bunch of these freezer meals together then you’re doing like half the work and you share in the bounty but doing it yourself that’s just almost overwhelming especially initially.
Toby Amidor [00:12:46] And with so many meals I advise then do some insta pot and some slow cooker recipes just those are so it’s like basically dumb things and closed cook. And those are really easy to do.
Mathea Ford [00:12:59] Yeah I love my instant pot. I just have been getting really into it. So. My kids seem to like they act like the slow cookers like not very good. So, I’m like “fine. I’ll do it in an instant pot it’s similar idea but.” So, speaking of a little bit healthier meals, what are some things that you do to recipes or that people can do to recipes to make them healthier for meal prepping?
Toby Amidor [00:13:23] Well, I like to bulk up a lot of my meals with fruits and vegetables. So if I have a pasta dish I will most certainly add that you know fresh tomatoes even like shaped carrots. I just do anything to bulk it up to add those fruits and vegetables because we know that 90 percent of Americans just don’t get the recommended about vegetables and about 85 of Americans don’t meet their fruit recommendations. And then one of the things I also realized with meal prep to make it healthier a lot of these main meals don’t have a lot of dairy in them or fruits. So, those two foods sometimes can be missing from your main. And think about it in your main meals unless you’re drinking a glass of milk or really putting a little cheese you’re really not getting dairy or fruit in there. So, making sure those snacks you can meal prep snacks and I have those in my cookbooks or just make sure you get like a yogurt and put some fruit on the side of that are fresh fruit when you go. So, plan for those missing food groups as your snacks and that’s something important to remember.
Mathea Ford [00:14:21] Yeah. I love yogurt. I especially love Greek yogurt so I always try to get some breakfast because I’m just not a milk drinker but I always try to get those other options like you mentioned with the cheese because there’s also help you to feel more full. So, like you mentioned like you can have cardboard healthy food or you can have tasty healthy food. And I think some of that is your spices and your flavors and some is just being willing to try a variety of things and add those other in there. You mentioned the five steps. Those don’t have to be all done in one day right?
Toby Amidor [00:14:54] No. So if you’re picking recipes you could do it as you see them you know in the evening and you’re picking them and then you have to you know by the end you have to settle on X amount of recipes and if you have to think about it if you get fed at work for lunch you don’t have to go out. You don’t have to make those if let’s say dinner. You know you have a couple dinners that week for work you’re going out those don’t need to be meal prep so you have to work within your own constraints in your own life. You know you have to do what works for you.
Mathea Ford [00:15:24] So, when you’re thinking about making like for recipes for the week about how long are you thinking that’s going to take for a person?
Toby Amidor [00:15:31] Three or four recipes shouldn’t take that long depending on what you’re doing. I’d probably like I said I always like to start with like an instant pot or like a slow cooker or say can make let’s say a chili so that can be one. All you have to do takes 15 minutes and then you press the button so then you really worrying about your other three meals. So, let’s say you want to breakfast, do you want to do like muffins? That’s easy. That’s 15 minutes to prep and 15 minutes to cook. You’re done with that. Maybe a side of broccoli or cauliflower steamed and however you want makes sure divided up and then I don’t know. Let’s say you want to wholegrain, rice let’s say brown rice. So, you have to think about how all these kind of come into play and you know when one thing is going like the Rice let’s say it takes 40 minutes to cook brown rice, I can then go steamed my broccoli and so you’re working in tandem and once you start getting the hang of it with smaller amounts of items then you can build slowly on it. So, I would say like four recipes about a half a day. Start going more it’s going to take you like three or four hours. You take a little bit more goes longer.
Mathea Ford [00:16:31] I love the idea like you mentioned with your kids that are a little bit older. But even at different ages there are different things they can do. It is teaching them a life skills so letting them peel the carrots, letting them cut something if they’re old enough to handle a knife or letting them you know even just get out the bags and write on the bags what everything is or the tubs, containers or go through the cookbooks.
Toby Amidor [00:16:55] And actually flip through them if they’re you know some of them they’re on the computer all the time so I don’t mind I’ll pull out some of my cookbooks because I get a lot in the mail too or just going through mine. I said “What do you want?” And they’ll go through “Oh I remember this one I want you to” because they’ve taste tested and I have between 100 to 250 recipes in every book. So, they’re like “oh! I remember the the lime chicken three or five ingredient cookbook. I want to do that one.” So, you know and of course whatever they want I’ll try to incorporate. Another thing I do at smart meal prep, I have meal plans developed and what I try to do to minimize food waste is let’s say I’m making like an egg muffin for breakfast with broccoli in it. I try to have that broccoli used for another meal for that week so maybe it’ll be like as a side or maybe shredded into a pasta salad whatever it may be. But I utilize the food so you’re not like “Okay, I need one carrot. Now what do I do with the rest of the bag?”
Mathea Ford [00:17:51] Yeah! I think that’s important because not only are you making healthier food but you’re also saving money. If you plan on buying groceries and you put the food together you’re not buying lunch, you’re not getting post mates, you’re not going through the drive through. So, yes it’s healthier but it’s also a cost savings don’t you think?
Toby Amidor [00:18:12] Yes, I absolutely think and I’ll go to those big warehouse stores and I’ll get the hamburgers and I know like I usually have a pound and a quarter of hamburger meat that serves four. If I need more I’ll add on that’s like one of my recipes and then I’ll all separate them out. So, if I want to make two portions I take two bags once I get home I’ll separate out the meat into portions and then I know exactly how much I need per person. And so that’s why all of my cookbooks also have a Toby’s tip on the bottom which is an action will tip if you want to swap something, you want to add something, you want more vegetables, you want a different grain, you don’t know how to store the herbs like I always put some sort of actionable tip ’till like “oh! I could do that!” So, it’s kind of fun to read through my recipes in that sense too.
Mathea Ford [00:18:59] What tips do you have for people just getting started doing meal prep so like you mentioned your whole smart meal prep is really for beginners. What are some tips that you have for people starting with meal prep?
Toby Amidor [00:19:12] Start with just a few recipes. Like for example, the first meal plan that I have in the smart meal prep book has three recipes. I have a smoked salmon breakfast bowl which is basically have smoked salmon, you have a hard boiled egg, some vegetables and cheese and like some lemon. I have a deconstruction chicken burritos and then I have a beef and mushroom stir fry with brown rice and lentils. That’s it. And if you want to swap anything you’re allergic to something you don’t like smoked salmon for breakfast you can go there I have recipes and you can swap it and so you can have three. Once you’ve done that and you feel comfortable with the process then start adding a fourth. Start adding two different breakfasts that you can rotate between and I think that’s really important. Another thing that’s really important is to remember to divvy everything up like do not forget that step because if you forget to divide and have all the ingredients there you’re still going to take time to assemble it and you’re not going to have time during a very busy workweek to do that.
Mathea Ford [00:20:11] So, what about people who maybe want the same food every day versus people who maybe want to have something a little different? So, for me for example, if I made chili I’d eat it for three or four days but maybe there’s people that really are I can’t stand Chili two days in a row type thing you know? How do you handle that?
Toby Amidor [00:20:31] So, the smart meal prep was designed for people because that’s the feedback we were getting is that people wanted to eat the same thing every day. But then I started hearing other feedback. “No no we don’t like that.” It’s like almost like you know like on your on your plate. People like food touching and people like food not touching?
Mathea Ford [00:20:47] Yes.
Toby Amidor [00:20:49] I don’t like my food touching though I’ll let it. It’s like it’s being done right. I like how they taste together.
Mathea Ford [00:20:54] My daughter. This weekend we had quesadillas for dinner and she put ketchup on her plate and she went back to get a second case study and I put on her plate and she said “oh! It touch the ketchup! I’m like “well, aren’t you going to pour ketchup on it anyway?” So, how do you handle those different things.
Toby Amidor [00:21:11] So, what I try to do is I try to repurpose it. So, let’s say I have a white beef and chili on my Healthy Meal Prep Cookbook and that white bean chili actually repurposed it to make you can put the chili in the quesadillas with a little bit of cheese in it. And so I repurpose it that way. I also have a barbecue chicken in the slow cooker which is really nice and soft. So, what I do over there is I can make a pizza with barbecued chicken. My kids love that. And so we would do wholegrain pizza crust that you can buy. You can put some tomato sauce or make your own tomato sauce or you know and then you have your chicken on there and so you’re repurposing it you can make them into tacos you can make a baked potato and put the barbecue chicken on it. So, you’re still utilizing. This meat’s expensive. You’re still utilizing that dish but you’re just serving it in a variety of ways.
Mathea Ford [00:22:00] It’s just one of those things that you just don’t always think of but it really it makes a lot of sense to do it that way.
Toby Amidor [00:22:06] And you always have like extra quesadillas is usually laying around or an extra potato you know or sweet potato. So, it’s like stuff you have in your house.
Mathea Ford [00:22:14] I like the idea you mentioned earlier of putting things into the freezer instead of keeping them in the fridge. So, for me if I make like I said a bowl of chili. I’m going to keep it for three or four days if I make a large bowl of chili for the family and then I’m the only one eating it for three or four days after that then I do take part of that and freeze it in containers and put it in the freezer so that I can use it in a week or so and it not go bad.
Toby Amidor [00:22:39] Right. And you can actually put it at. The only thing I would do is label it but you can actually eat it up to two months later as long as you know you put it and you could do an individual or you could do it in a family style and then you reheat it right on stovetop if you don’t want to use microwave. You could do it that way too. But yeah it’s just using your freezer not over filling it with some other junky foods you know that people have because I’ve had that complaint too that people have very very little freezer space. So, if you want a meal prep with very little freezer space your best bet is probably meal prepping twice a week so you can eat it you know do half a week half a week. So, again this is what I mean by individual. How much space you have? If you have many people in your household. If you do have a lot of freezer space, are you going to eat it later on as opposed to some people will toss it which you actually don’t want to do so you have to know yourself too.
Mathea Ford [00:23:26] All right. So, thinking about what we talked about with the meal prep, how can this information be used by the listeners in their day to day life and a lot of the listeners or dietitians and then I know I get a lot of feedback from people that are just looking for nutrition information, healthy nutrition. So, how can dietitians use this in their day to day work when they work with clients?
Toby Amidor [00:23:48] Well, what I try to do when you’re building for meal prep for a healthy meal prep you do want to keep in mind all the food groups. You want to talk you know wholegrain, fruits, vegetables, lean protein, low and nonfat dairy and of course healthy fats and like I said one of the things I was noticing just from a nutrition perspective is that fruit and dairy tend to be minimized in those main meals especially lunches and dinners. So, to make sure that the snacks or meal prepped compliment whatever new nutrients are not in that dish. So, I have like a delicious poached pear and like a wine sauce that’s in slow cooker and that and the sauce is so good. And that would be a perfect like that would stay basically all week as a snack or a dessert. Either way it could be done. So, I think that’s something that’s important to realize and also the education component in terms of portion control and the right size how to measure everything out. All my meal prep cookbooks actually have measurements for each serving. So, I don’t say like that divided by for a quarter of the recipes a serving I actually say two cups of this, a half a cup of thism one cup of this and that’s how you should build it.
Mathea Ford [00:25:01] And what about people who are just doing meal prep done it for a long time is there any ways you have that maybe they can add some variety?. Any ideas with that?. If they kind of feel like they’re stuck in a rut?.
Toby Amidor [00:25:13] Yeah if you’re stuck in a rut I have besides my two meal prep books I have the Easy Five Ingredient Healthy Cookbook and that could be swapped in to for any of the meal prep. You know meal prep recipes don’t have to feed 16. They can feed four, six, eight. It doesn’t. It really is how you use up that meal. And so any of those five ingredient recipes which are so easy to make you know you can find some really fun ones, fun recipes, fun varieties that you like and kind of swap that in.
Mathea Ford [00:25:43] All right. So, a question I ask everyone that comes on my podcast is because we’d love talking about food is what your favorite food?
Toby Amidor [00:25:51] I know I have so many. I know I’m always like..
Mathea Ford [00:25:55] You pick one.
Toby Amidor [00:25:56] I now I like my steaks but then I also love my pizza. And then I love my ice cream. So.
Mathea Ford [00:26:03] What’s your favorite kind of steak?
Toby Amidor [00:26:06] Filet. The filet mignon that’s usually what I order out. Because usually I can find them in a smaller portion as well.
Mathea Ford [00:26:12] Yeah like six ounce usually.
Toby Amidor [00:26:14] I’ve even found them four ounces in a steakhouse that was Toby portions I was very happy.
Mathea Ford [00:26:21] Well great. Toby, thank you so much for being on the podcast today. It was a pleasure to have you on the show. I know you my listeners learned a lot about meal prep and I loved a lot of your tips and ideas that you gave. So, if listeners want to connect with you what’s the best way to do that?.
Toby Amidor [00:26:36] They can go on my web site. So, it’s Toby T-O-B-Y Amidor A-M-I-D-O-R nutrition dot com. tobyamidornutrition.com. There’s a link to contact me and there’s also a link to my books and blog and articles and recipes so there’s a ton to poke around and learn about over there.
Mathea Ford [00:26:55] What type of stuff do you write for Food Network?
Toby Amidor [00:26:58] I’ve been writing I’m a founding contributor to their Healthy Eats blog. So, I write about a lot of the latest trends. I wrote about the last article that’s live right now that’s the top of the list over there is how I always follow the Mediterranean diet because my family is from the Mediterranean or from Israel. So, I discussed that. Honestly, anything and everything nutrition I talk about over there.
Mathea Ford [00:27:22] Okay. Well, guys it’s been another great episode of the Nutrition Experts podcast. The podcast that is all about learning more so you can do more with nutrition in your life you’ve just listened to an episode of the nutrition experts podcast.