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Welcome to The Sensitive Kitchen where home cooks are inspired to Cook to Enable Those You Love to Flourish. I’m Cindy Sullivan, registered dietitian, passionate nutrition, educator, and accomplished home cook. Whether you’re changing how you cook for food sensitivities, allergies, intolerances, or just trying to eat healthier on a budget, you’re in the right place.
Most episodes, I will share favorite recipes as well as modification tips and nutrition benefits. Occasionally I’ll have a guest or special episode like modifying holiday favorites. My favorite foods? They’re raspberries and homemade chocolate chip cookies. My latest cooking project was long fermented sourdough bread,
Transcript coming soon!
Recipe modified from Provencal Light: Traditional Recipes from Provence for Today’s Healthy LIfestyles by Martha Rose Shulman, A Bantam Book, New York 1994
Food and Wine, https://www.foodandwine.com/cooking-techniques/whats-difference-between-ragu-and-ragout
7 Surprising Health Benefits of Eggplants By Rachael Link, MS, RD on June 30, 2017 https://www.healthline.com/nutrition/eggplant-benefits