Kitchen Coaching

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Food is medicine for the body. We will design a custom meal plan for you that addresses your specific issues. One plan does not fit all so we determine a plan that not only addresses your issues but also fits into your lifestyle. 

 Get personalized Kitchen Coaching from Author and Chef Shelley Marie. Your coaching journey starts with a consultation where we’ll explore your goals, concerns, food history, and realistic timeframes. Chef Shelley will guide you on how to optimize your cooking space, navigate the grocery store, plan meals, and create a one-week meal plan. Together, we'll develop a customized outline of essential kitchen coaching services tailored to help you achieve your goals. 

Many people struggle with preparing nutritious meals that are designed for their specific situation and/or health challenge. Your struggle is over! Chef Shelley Marie utilizes her skill in western and eastern cooking to suggest delicious, nutritious meals for you. It starts with a consultation with the Chef to determine what needs to be accomplished and a plan is developed focusing on healthy meals that are specifically designed for you. Please contact us for more information.

 Why It Works in Ayurveda:

• Vata: Warm, soft-cooked zucchini and quinoa provide grounding nourishment.

• Pitta: Zucchini and fresh herbs are naturally cooling, helping reduce internal heat.

• Kapha: Quinoa is light and easy to digest, while mild spices gently stimulate metabolism.

Ingredients (Serves 2–3)

• 1 cup quinoa (white or tri-color), rinsed

• 2 cups water or vegetable broth

• 2 medium zucchinis, diced

• 1 tbsp olive oil or ghee

• ½ tsp turmeric powder

• ½ tsp coriander powder

• ¼ tsp cumin powder

• Salt to taste

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh mint

• Lemon wedges for serving

Instructions

1. Cook the quinoa: In a medium pot, combine quinoa and water/broth. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes or until water is absorbed. Fluff with a fork.

2. Prepare the zucchini: While quinoa cooks, warm olive oil in a skillet over medium heat. Add zucchini, turmeric, coriander, cumin, and a pinch of salt. Sauté for 5–7 minutes until tender but still bright.

3. Assemble the bowl: Divide quinoa into bowls, top with zucchini, and sprinkle with parsley and mint.

4. Serve: Add a lemon wedge on the side for a fresh squeeze before eating.

Every summer, my kitchen turns into zucchini central. If you’ve ever grown it, you know, one day it’s a tiny little green sprout, and the next it’s a vegetable the size of a baseball bat staring you down from the counter. My Dad starts “generously gifting” his surplus, which is code for please take this before it takes over my garden, LOL! Thanks Dad!

I used to slice it into every possible thing — muffins, stir-fries, even smoothies (don’t knock it till you try it). But my favorite discovery was this simple zucchini and herb quinoa bowl. It’s the kind of dish that looks like you put in effort, but really, it’s a quick sauté, a handful of fresh herbs, and a base of fluffy quinoa.

Ayurveda loves zucchini for its cooling, hydrating qualities, which are perfect for summer heat. Pair it with turmeric and coriander, and suddenly you’ve got a meal that soothes Pitta, keeps Kapha light, and grounds Vata, a true tri-dosha crowd pleaser.

Now, every time someone hands me a bag of “extra” zucchini, I just smile, knowing dinner’s already halfway done.