Hello, I’m Carol Carlson. After a lifetime of cooking and entertaining, I started Good Sense Health in 2008, following a dream to nourish people with good food. I also want to share my know-how so that you learn to nourish yourself in the best way possible.
Food is much more than ingredients and recipes. My tastiest dishes are those prepared for people I love. And I do love my clients. That’s what makes my work enjoyable. I cook for you when you are ill or taking up a new diet, are a new mom, or just too busy to prepare the healthy foods you want for your family. When you are ready, I will teach you everything you need to know to meal plan, shop and cook for your family with ease and efficiency.buy fake watches online
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As a youngster, it was a cheese sauce served over broccoli at a friend’s house, while sitting at a white tableclothed card table that first thrilled my taste buds. I went home, raving about it to my mother. I found a recipe for béchamel in her Betty Crocker cookbook, and made my own cheese sauce. That was it for me. On to marble cakes from mixes; chocolate pudding, prepping for my mother at Thanksgiving, and high school’s deep fried onion rings, courtesy of Bisquick.
When I moved to New Orleans for college, well, I like to say that is where I learned to eat. Fresh garlic, stuffed artichokes, beef daube, crawfish boils, barbecued shrimp, trout meuniere, oyster po’boys. When I moved to Los Angeles and got married, I continued to revel in cooking, reading Alice Waters’ “Chez Panisse Cooking” and Marcella Hazan’s “The Classic Italian Cook Book,” cover to cover. I gleaned not only the recipes, but a bit about who these women cooks were and are. And I loved them. For me, eating and cooking swirl with biography, geography, history and culture. Today, I bring these interests to the table for my clients: the art of creating a menu for you inspires me.
What we eat is about our world: the land, the farmers and producers, and the season. It’s about ancient cultures, wisdom, wives tales, and necessity. Taste – both of the palate and the eye – and nutrition are of the utmost importance.
For years I described myself as having an iron stomach. I could eat everything. Nothing bothered me. Well, that has changed. I now have a pretty sensitive tummy. I learned that I wasn’t “hearing” what my body was saying to me, but now I am able to tune in to her. I know that gluten and dairy are not my friends. Though I love creme brûlée, it hates me. I have learned to make the creamiest soups and sauces with….my Vita Mix.
I have healed myself with the grain-free GAPS diet (Gut and Psychology Syndrome), but I am familiar with many healing regimens, including Ayurvedic, Paleo, the Autoimmune Protocol, ketogenic, low FODMAP, vegan, vegetarian and raw food.
I am a member of Slow Food USA and attended the Slow Food USA international conference in Turin, Italy, meeting and connecting with food producers from across the globe. I also support the Weston A. Price Foundation of Boulder. I have had the pleasure and privilege of working and studying with award-winning chefs and big-city caterers. I’ve studied cookbooks, meal plans and special diets that focus on pure, healing, traditional foods that nourish as nature intended.
Good Sense Health Mission
I strive to nourish people and the earth. I want to share with you my knowledge, skills and passion for the healthiest, healing foods that can be found. I will take the worry out of what to eat for dinner – and teach you to nourish your loved ones.