lab tests + behavioural coaching
= real and lasting transformation
One on One Coaching
Clarify, simplify and get educated: We look inside your personal biochemistry and food behaviours to create a program designed just for you.
Do you find that an interactive group environment is the most powerful way for you to learn and more likely to inspire you to change?
Looking for a passionate speaker on food and health for your conference, corporate group, organization or social gathering?
“Tzabia taught me that nourishment is about more than food – it’s also about discovering the things in life that feed your soul and make you happy.”
The Food Coach Blog
From antioxidants to neuroscience to women’s health, here is where you’ll find all The Food Coach® postings.
Tzabia chats with champions Sylvie and Adrian about rarely-talked about aspects of nutrition, the value of life coaching, changing behaviour, dealing with emotional eating, moving to Latin America and much more.
Listen to Tzabia talk about why she became The Food Coach and what it's about.
Eggs, those little oval perfect food bodies in a shell - the ones that need to peel right for the universe to be okay. Are they really an issue for cholesterol? How many can we eat? Which ones should we buy - is free range better than Omega 3 eggs? Is the white sufficient to eat or should I be including the yolk? So many questions for such a little food-bite.
It's great to see that kale and broccoli are getting their well deserved appreciation, but it's now time to shine the light on five other vegetables that are due for some of the limelight.
Need a healthy, protein-rich breakfast or snack that is easy and quick to prepare? Bonus - it's yummy, easy to consume first thing in the morning, and it will satisfy your hunger for hours.
This is a great shake to have within 30 minutes of an intense workout, whether it is power or cardio based. This is the time when the muscles are most ripe to recover their stored sugar (glucose) supply and protein can most easily be shuttled into the muscle tissue alone with the glucose. We keep fat low or non-existent so the digestion and uptake of the sugar and protein are not slowed down.
Just about everyone has a bottle of olive oil in their cupboard. Most people assume it to be good for cooking. Is it? To test this out, I did my own kitchen experiment. Read on to find out the details.
I get asked this question a lot. Should we be using multivitamins? Are they worth worth your MEF (money, effort, focus)?? Here's my encapsulated view of the world of multivitamin/minerals (further known as multis).