I'm a late twenty-something full time student in a graduate nutrition program/DPD(certificate for becoming a Registered Dietitian) as well as a personal trainer(NASM certified) at a large university in Boston. Four year ago, I became gluten intolerant(gluten free) which has not only changed my cooking, but also helped me to create new recipes.
1 comments:
Soup for breakfast, eh? How intriguing! I can always appreciate someone who thinks outside the food box :)
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