Amber, a transplant from the UK to the Missouri Ozarks, chats with foodsherpa about experimenting, eating naturally, and her blog, Sprinkled With Flour. She was lucky enough to grow up in a house where making food from scratch was the norm, which was mainly due to that fact that there was not an abundance of prepackaged or convenience foods from which to choose from in the UK. Amber comes from a family who has a history of baking, so she is quite the natural when it comes to baking from scratch. Although Amber likes to experiment with foods by adding in healthier ingredients, she knows that food is all about balance and thus doesn't deny herself the occasional 'bad for you food'. Let's not forget to give credit to her beautiful website full of pictures she took herself-impressive! Amber moved back to the United States when she was 18 and has been living here ever since.

F: Your website is stunning! There are so many beautiful pictures to go along with all the delicious recipes. Can you share with us how you went about choosing the overall design of your website?

A: First of all, let me say thank you for honoring me with this interview, and for your kind words about my humble little blog. Now as for my website design, I had a specific "feel" in mind. I knew I wanted something feminine and fresh, with a layout that was simple and easy to navigate. I decided what colors I wanted to use, found a background I loved, then took my "brain-child" to a great blog designer. The rest is history :)

F: Congratulations on your recent 1 year Bloggiversary! Can you tell us a little about your blogging journey and how you feel about having such a successful blog?

A: Thank you! When I first started my blog, it was more of a culinary journal for myself to document recipes I tried - both my own and from others. As I joined the food blogging world, I came into contact with such a great community of like-minded friends, that I became hooked. What started as a very solitary project, turned into an outlet that not only allowed me to share delicious recipes, but introduced me to dear friends. How do I feel about having a successful blog? I guess it depends on how you define success. Success for me was sticking with it and continuing to post a year later, and a bigger success was finding a new love - photography.  I'm grateful for how far my blog has progressed since I started it a year ago. I'm grateful to my faithful readers, to those who take time out of their busy lives to stop by and show me some love. Each comment definitely puts a smile on my face at the end of the day :) 

F: You say you were raised without (much) access to convenience foods, as well as fast foods. How do you think this helped shape your overall views about food in general? 

A:I think it took away the age-old myth that cooking from scratch is too hard and takes too much time. It also shaped my taste buds to know what food is "supposed" to taste like. It's hard to compare fresh, homemade food to pre-packaged processed food. Don't get me wrong, we definitely are not food snobs at our house, there are some guilty pleasures that still find their way into the cabinets. I enjoy having the ability to make things from scratch, a valuable tool I learned from my mother. When you do the math, it really does cut down on expenses. I like to watch the coupon shows that are big right now, but I always think that another way to save money on groceries is to just not buy that stuff in the first place - try making it yourself instead. You never know, you might like your version better :)

F: Do you have an absolute favorite food you like to (occasionally) indulge in? 

A: I'm a sucker for Cadbury's Fruit & Nut bars (YUM!). I love having different textures in my food, and adding this to chocolate is just heaven for me!

F: What are some of your most favorite foods to bake? Why? 

A: I love making pies. This is one of the treats I remember my mom making most often. She makes such a great pie crust, that her pies were the most requested things by friends. Great memories.

F: Does your son show any interest in becoming a baker himself?

A:  Absolutely! He has his own little kitchen that has been the starting point of many concoctions - some edible, some not so much. ;)

F: What words of advice would you give to parents who have a hard time getting their kids to make healthier food selections?

A: First, live by example. There are many things that my son has turned his nose up at, but when he sees Mommy and Daddy eating them, he will actually try it. He may not like it at first, and that's okay, but I keep offering it at different times - sometimes made a little differently. It can take multiple tries before he decides he likes something. Second, make a big deal about the benefits of healthier food. My son is really into superhero's right now, so I tell him that carrots will make him have supervision, spinach will give him muscles like Superman, etc. I also try to stress the word "healthy" as opposed to fattening, and help him view sweets as a treat, but not taboo. Nothing makes you want something more than being told you can't have it. :) My son is so used to being told about healthy foods, that now he will ask me on his own if a certain food is healthy

Amie Valpone has a lot on her plate - not only is she a recipe developer and a culinary marketing consultant, but she's also a nutritionist for the NBA Fit Program, and a feature writer on the NBA’s website!  Amie has a passion for what she calls 'Clean Eating' - a focus on natural, whole foods that are good for you - with a goal of helping people live a healthier lifestyle by helping them learn how to choose the best foods for them. In line with that goal, Amie is the Manhattan Gal behind the Healthy Apple and serves as a brand ambassador for healthy living companies like Rudi’s Gluten Free Bread and Musselman’s Applesauce.  Discover a world of eating healthy in our feature with Amie below.

F:  Was there one particular, defining moment that led you to choosing a career in the food genre?

A: Yes, I became ill with severe stomach problems and no one could figure out what was wrong with me. I went to every doctor imaginable and no one could help me. That's when I turned to food to heal myself.

F: What do you contribute your passion for Clean Eating?

A: Growing up in a wholesome, loving family where I learned to cook and bake at an early age with my grandparents and family.  Learning to cook with wholesome, natural, pure and fresh ingredients!

F: We see you develop your own recipes. Is there an absolute favorite dish you've made that stands out above the rest?

A: Yes, my famous guacamole dishes are always the biggest hit at an event, holiday gathering or dinner party. I toss in grapefruit, edemame, leeks, cranberries and other unique ingredients.  It's delish. (sounds amazingly delish to us!)

F: Can you tell us a little bit about your role as a Brand Ambassador? It must feel great to promote healthy living companies, as it is really important nowadays to promote healthy eating as a lifestyle.

A: It's amazing and I am so happy working with my favorite brands.  I have so much fun with the people behind these brands; they are all incredible and so much fun. We have a great time working together and I truly enjoy every minute of it! Whether I'm helping work an event, expo, speak at a conference or partake in guerrilla marketing around town, I'm always so excited...the work is exhilarating to me...it's actually tons of fun and doesn't feel like 'work' which is how I know it's my true passion!

F: Are people starting to think more and more about eating healthy/healthier food? Why or why not?

A: Yes, I believe people have begun looking to food to heal their bodies and their minds feeling better with more fruits, veggies and wholesome foods such as whole grains and healthy fats. Our society is starting to realize how important food is to our health and well being.  Our food supply is becoming incredibly processed and packaged and it's important for us to stick to the basics and eat healthy foods such as fruits n' veggies and lean proteins and of course balance it out with the healthy doses of dark chocolate!

F:  What would be your best advice to people who currently have bad eating habits and want to start eating healthier food?

A: I'd start by saying try to add in something new every day or every week...don't think about cutting out foods and depriving yourself but rather add in a new fruit or veggie and try to enjoy and savor each bite. Try fresh strawberries with Greek yogurt, honey and ground flax seeds or how about steamed artichokes with pesto and balsamic vinegar?  You can create your very own soft-serve ice cream by combining bananas, berries, orange juice and cashews in a food processor and make homemade dark chocolate covered strawberries for a special treat.  How about a breakfast with steel cut oats, chia seeds, almond butter and cinnamon?  Or a quinoa salad with arugula, dried cherries, avocado, slivered almonds and fresh cilantro?
See how easy it can be?  So, what are you waiting for? Go ahead and dig in...it's clean, gluten-free and delish!

Allison is a Registered Dietitian and a Personal Trainer who loves almond butter and hates lettuce. Allison states that she created her blog, The Picky Eating RD, as a way to reach out to other people (especially those that are considered to be picky eaters!) and let them know that even though we all don’t eat perfectly, life is all about learning how to create the right balance.  She graduated from the University of Illinois, and currently enjoys working with people to get their diets right.  Don't let her blog fool you - while she is a picky eater, she is actually very knowledgeable about the benefits and nutrition behind almost any edible item!

You're a registered dietitian and a personal trainer. Impressive! What was it that made you choose these particular professions?

I have always been very interested in health and fitness.  I used to be a competitive gymnast and stopped when I was in high school.  I then grew 7 inches after that!  I had to relearn how to eat for my new body and struggled with it for years.  I knew that I wanted to be in a profession where I could help people who have struggled with their eating patterns.  I also can't sit still.  Being both a trainer and dietitian I am able to remain active during my workday.

 
Do you have a favorite food that you absolutely can’t live without? 

Oh I have too many to name!  I would say almond butter, fruit, and black beans rank highest.  I have all 3 of those foods almost every single day and am not sure what I would be snacking on without them.

Is there a food or foods that you avoid? Why?

Lettuce!  I can't stand the taste of it.  People always tell me I am crazy but it tastes so bitter to me.  I do tend to avoid foods that are highly processed and those containing fake sugars.  I avoid them because of the way they make me feel.  Many people don't realize the side effects of fake sugars; bloating, indigestion, stomach cramping and I have experienced them all.  Those side effects alone were enough to get me to stop consuming them.

 
What are your favorite types of recipes? 

I love recipes that contain fresh ingredients and spices but are super simple.  For me the less time it takes to prep a meal, the better.  I am generally cooking for one and I don't have time to be spending hours in the kitchen when I get home from work.

What is your favorite part of  being a dietitian? Personal trainer?

My favorite part of both professions is seeing my clients change and improve their health.  There is nothing better than having someone say to you "you have changed my life for the better".  Those statements are why I love my job.

What is your best advice to people who want to start living a healthier life?

Patience, balance, and consistency.  It takes time for change and people need to realize this.  Their bad habits didn't develop overnight and they might take months and months to change.  This is ok!  Consistency is key when it comes to living healthy.  I encourage my clients to make at least 80% of their food habits healthy while leaving the other 20% for those enjoyment type foods/drinks.  Because let's be honest, who doesn't enjoy a nice glass of wine or cookie every once in awhile ;).

For today's featured foodie, we share with you the wonderful culinary adventures of a Windy City food blogger.  Allison Hendrickson grew up in the mid-western state of Ohio, and then headed over to the Windy City in 2003, where she worked at an ad agency. After finding herself in an office all day, Allison decided that her true passion was in writing, and food! Yum :) Following her passion, she then created her blog, Ali Eats - documenting the fine food of the Midwest, among other things.

When did your love affair with food begin? 

I am convinced my love affair with food was conceived in the womb because my mom still recites what she had for dinner the night I was born (tuna noodle casserole and chocolate pudding - both homemade, of course).

Growing up, my mom never made my dinner plate an exception.  I ate what my parents did - from fresh pesto to kibbeh (lamb).  I was an adventurous eater at a young age and developed a taste for clean, simple and fresh dishes.

When did your passion for writing begin? 

I took an earnest interest in writing at sixteen when I realized writing came naturally to me.  I wrote for my high school and college newspapers and transitioned this hobby into freelancing for a restaurant magazine called Dining Out Chicago when I moved here after college.  I freelanced for three years and then stopped - the writing was 'cookie-cutter', and I no longer enjoyed it.  I took some time off and started AliEats last Fall! 

Why do you think Farmers Markets are important? 

Farmers markets are vital to promoting a healthier food lifestyle.  Buying local allows consumers to eat 'farm to table' - food is fresher and tastes better.  More and more farmers are focusing on growing organic, too, which makes the local markets a healthier place to shop vs. most grocery chains (not everyone has access to Whole Foods or Fresh Market).

What are favorite herbs and spices? Why? 

I love oregano, chives and mint the most - likely because they're so versatile in the foods I consistently eat.  I adore oregano on pizza - I can never get enough.  I use chives with eggs, in vinaigrettes, mixed with butter and oil and used to top a protein or added to finish a pasta.  And mint is just as versatile - with lamb, in tea, in desserts.

Do you have  a favorite type of cuisine? Why?

Probably the Mediterranean diet.  I'm half Lebanese and mostly crave the foods that I grew up eating - tabbouleh, hummus, lamb with spices (kibbeh, kafta), feta cheese, olives, nuts.  I love everything from a burger to foie gras, too, but you asked for a favorite:-)

What is your best advice to others that are looking to incorporate new foods into their current diet? 

My advice would be to incorporate new items gradually and creatively.  For instance, kale is a super-food but many find it too bitter.  Try dressing it with olive oil, salt & pepper and then baking it (into chips).  Delish!

(-; We hear you just got back from a culinary vacation in Italy. Can you tell us a little about that? 

Spending two weeks in Italy will make anyone's perspective on life and food change a bit.  Food is about pleasure - meals aren't rushed and ingredients are fresh and few.  They eat well yet mindfully.  Nothing is off limits, but they don't eat in excess. 

My vice was a daily gelato - half a scoop of pistacchio and half a scoop of stracciatella.  The BEST was at Giolitti in Rome.  More favorites to come on AliEats!

Alder Yarrow is the founder of Vinography, a wine blog where one can find anything and everything related to the world of wines and wineries.  In this feature, we discover the importance of exploration and discovery.  Cheers to that!

You state that you started your wine blog because your friends kept asking for your advice. Can you tell me how/if the blog has transformed from what you initially set it out to be to what it is today?

I didn't set out to be a journalist.  I set out to teach myself about these things called "blogs" and gain a little  leverage in being the "go to" wine guy among my friends.  Not long after I started writing, I found myself at it every day, and it became clear that it was something I really enjoyed doing. And then the readers came in droves, and I found myself not only with a passion but with an audience. And then there were awards and accolades, speaking gigs, and press trips, and an unstoppable flow of wine samples. Here I am seven years later a legitimate wine journalist in every respect except for paycheck.

How does it feel to be 'The Wine World's Brightest Cyberstar', as well as being the recipient of many blog awards?

Getting awards feels great of course. As someone who cares a lot about quality, it's nice to have my work recognized, and in the absence of a paycheck for my writing, awards and positive feedback from my readers are the real payoff for all the time and energy I put into.

Can you tell us a little more about your Simple Sample Policy?

Sure.  I taste every wine that gets sent to me, and review the ones I really like.  That's it. [Wow...that's awesome!]

Is there a wine book in the works for you? If yes, what would be your take/twist? 

I certainly would love to write a book, and have been kicking around a couple of ideas, but with a crazy day job I'm hard pressed to find the time to write the proposal, which means I'd have a hard time writing the book, even if someone accepted the proposal. I'm working hard to try to find the time to at least get a proposal or two done.  As for what the book would be about,  I've considered a number of things, but haven't settled on anything yet.

What is your best advice to people who are just starting to enter the world of drinking wine?

The most important thing you need is curiosity.  Try a lot of different things -- as many different types of wines from as many different places you can possibly find.  Along the way, pay attention to what you like, and drink more of those, but never stop exploring.

Chef Daniel graduated from The California Culinary Academy and has trained in some of finest restaurants and has a real interest in sustainability, which becomes more important each and every day. He is currently traveling in Spain, so be sure to look for another article about his trip and all that he learned while there!

I see that you are very involved with sustainable practices, which is really important nowadays. Has this always been your view, or did it take a while to understand the importance of food sustainability?

Fortunately for me, I was introduced to sustainable forms of cooking at the beginning of my professional cooking career. I did my culinary training at the California Culinary Academy. One of my part time jobs was being a vendor at the San Francisco Farmers Market, Not too long after that, I trained with several Bay Area chefs. Most notably I worked under Paul Bertolli at Oliveto Restaurant in Oakland. He is one of the leaders of the Slow Food Movement in North America. It was a great place to learn and be passionate about food. Every day farmers, ranchers, and fisherman would come to the door and drop off the very best foodstuffs they had. Nothing would go to waste. Each day the menu would change to reflect the best ingredients. I am glad to see this attitude towards cooking spread to the entire country. I arrived in Chicago in 2003 and I have seen Chicago grow to become a world class city for sustainable and innovative cuisine.

What is your absolute favorite cuisine? What makes it so special?

My favorite cuisine is defined by who is cooking versus a particular part of the world. One of the best meals I have ever had was in Warsaw, Poland -- a very much underrated food city. It had everything to do with the heart, soul, and talent that went into the dish.

It seems that cooking for private dinner parties is your favorite way to cook for others. Can you tell me why this is?

I have definitely found a niche in cooking for private dinner parties. I am very grateful that my clients trust me to prepare a multi-course dining experience for their milestone events. I have never been the type of chef that yells. My calm demeanor fits in well in a private setting. I create just one menu per night and I am allowed to concentrate on making every element of this meal perfect. In my prior career as a restaurant chef, I had a lot more to balance. Being able to focus on only my clients and their guests makes for a very memorable event.

Congratulations on being an award winning chocolatier! What was it that first made you interested in handcrafting chocolate?

I also have another life as a chocolatier. My chocolate company is called Mayana Chocolate. In 2010 we were declared ¨Best Chocolate¨ by the Chicago Reader's ¨Best of Chicago 2010¨issue. Chocolate is the most delicious and intriguing ingredient for me. It is also the most complex and temperamental. I think chocolate is a great way to understand the world. Chocolate comes from all over the world (Central and South America, Hawaii, Africa, Philippines, etc...) I look forward to participating in humanitarian endeavors that will help end poverty in some of these regions and allow for their environmental regions to prosper. Another reason I love creating chocolates is that it has a much longer shelf life. A beautiful sashimi course has a shelf life of about 15 minutes. A stunning box of Mayana Chocolate has a shelf life of 3-4 weeks.