Amy Slater

IN THE KITCHEN WITH AMY SLATER

Tell us about yourself:

I am a mom of two sets of twins (two boys and two girls). I currently practice as a women’s health coach and have been in the health and fitness field for 22+ years. I have a bachelor’s degree in Nutrition and Dietetics, a fellowship in Applied Functional Science and several advanced certifications. This year I returned to school with goals of working towards nurse practitioner with an emphasis in functional medicine.

How did you get involved in cooking?

I began to learning how to cook when I was pregnant with my first set of twins. Prior to that, I ate to refeed as I was a competitive cyclist, trail runner and triathlete. I began exploring cooking by learning how to nourish my body and better support my children with food.

Describe your cooking style:

Simple, repeatable and sustainable for busy, working moms.

How did you learn about grass-fed meats?

This all came through my own studies when I was working to recover my own health after my first set of twins. I began to learn through the teachings of The Paleo Mom and Chris Kresser along with many books, including Deep Nutrition.

What is your favorite recipe featuring grass-fed meat?

Marinated beef heart with sauteed cauliflower rice and herbs.

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

Beef liverwurst
Fresh fish
Winter squash
Fresh greens
Citrus
and a sharp knife

Best cooking secret/tip/piece of advice you’ve learned:

My own best recommendation: keep it simple and sustainable from the start with motherhood. Learn the basics and stay consistent.

Anything else you want to share?

Nutrition has such tremendous, far-reaching benefits. Learning to cook and prepare foods at home is essential to preserving our mental and physical health.