Cookbook
We are bringing nutrition education into the kitchen through culinary medicine—a blend of culinary techniques and nutrition science that makes food delicious and cooking accessible. Dive into a collection of tasty recipes and practical resources designed to help you personalize the cooking experience. Our adaptable recipe frameworks democratize traditional recipes, celebrating personal food choices and encouraging readers to use ingredients that they love or already have on hand. Whether you are a healthcare professional seeking culinary medicine content or a consumer simply looking for delicious recipes to elevate your home cooking, this book serves as a complete guide to inspire creativity, build confidence, and help mix things up in the kitchen.
Join the Waitlist
Olivia Thomas, MS, RDN, LDN, is the Director of Nutrition Innovation and Implementation at Boston Medical Center, where she leads efforts to integrate food-based interventions into clinical care and develop community-driven, culturally affirming programs to prevent and manage diet-related chronic diseases. Olivia pioneered nutrition-focused training for healthcare professionals by co-founding Boston University’s culinary medicine program. She also leads hands-on workshops and develops programs for institutions nationwide and spearheaded the development of technology-enabled products that bring personalized culinary medicine beyond the teaching kitchen and into homes. An accomplished writer and speaker, Olivia regularly publishes and presents on nutrition, culinary medicine, and community engagement. Olivia is a PhD student at Australian Catholic University, where her research focuses on sports nutrition and supporting high-performing athletes through culinary medicine.
Christina Badaracco, MPH, RDN, LDN, works as a healthcare consultant, author, and thought leader, seeking to advance the role of nutrition in healthcare. She applies her expertise in healthcare and public health research, policy, and practice to support leading institutions and organizations across the world to improve care delivery and health outcomes. She also regularly writes, teaches, and develops trainings and programs about nutrition, culinary medicine, and sustainable agriculture—including designing and directing award-winning and innovative culinary medicine trainings and programs for various healthcare institutions and professional associations and coauthoring The Farm Bill: A Citizen’s Guide. Christina previously worked for Avalere, a healthcare advisory firm, as well as the U.S. Environmental Protection Agency, Teaching Kitchen Collaborative, Oakland Unified School District, and NIH Clinical Center. Christina holds various leadership roles within the Academy of Nutrition and Dietetics and Slow Food and she is actively engaged in her local food and healthcare systems.
Get Updates
Subscribe for updates on book launches and recieve a recipe in your inbox every week.
Subscribe