Good Food for Life

Maggie Davis’  book, Good Food for Life: Planning, Preparing and Sharing, has been published and is available on Amazon and in bookstores. Click on the photo to see more.

Click here to listen to Mindy Todd (WCAI – The Point) interview Maggie about Good Food for Life

“Do you want to have more energy? Want to be around to see your children and grandchildren get married and raise their families? Read this book… and then live it.”

Matthew Kelly, New York Times bestselling author of The Rhythm of Life



Work Clean book review

Click here to see the book

Mise-en-place is a French culinary term that represents a unique system of working. The term means “putting in place”. Its a very simple system that applies in the kitchen and also in any setting that requires you to focus your actions and accomplish tasks.  His sage advice stems from interviews with chefs and culinary executives but can be applied in almost any setting. I especially like his section on “cleaning as you go” and “developing a repertoire of cleaning tactics…

In Work Clean Dan Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike:

  1.  cleaning as you go
  2. arranging spaces and perfecting movements
  3.  planning is prime
  4.  making first moves
  5.  finishing actions
  6.  slowing down to speed up
  7.  call and callback
  8. open ears and eyes
  9.  inspect and correct
  10.  total utilization

If you’re having difficulty organizing you work or your kitchen, this book provides useful insight into putting things “in place” and simplifying work that may at first seem daunting.

Probiotics & Prebiotics: Are you getting enough of the right stuff?



There are lots of probiotics out there, in the supermarket, healthfood store, drugstore, discount store and online but figuring out which one is the best may not be that simple. Even probiotics that are expensive may not be the highest quality and best probiotic strains.


  • Are you taking a probiotic?
  • Who recommended it?
  • How many strains does your probiotic contain?
  • Should you buy off the shelf or in the refrigerated section?
  • What is the potency?
  • Are you taking the right probiotic for your particular needs?
  • Are you taking it at the right time to get maximum benefit?

These are important questions that can impact your health, your digestion and your immune system. And if you are taking a probiotic, are you providing those beneficial organisms with the right fuel (prebiotics) to help them take up residence in your gut? We’ll also look at food sources of probiotics…

Bring in your probiotic and your questions for an informative session with Nutritionist, Maggie Davis. You will leave having answers to all of these questions…

Where: Live Nutrition, 26 Wampum Drive, Brewster, MA 02631

When: Mon, Feb 27, 2017 at 5pm – call 508-896-9080 to make a reservation or inquire about other upcoming dates. Fee $15 with reservation, Walk-ins $25


Butternut Coconut Bisque

This soup is packed with nutrition and flavor. It’s versatile enough to be served as a supper entree or in a mug as a snack after school or after a walk on a chilly day. And with a little advance prep, peeling and chopping the vegetables and also assembling the other ingredients the day before or the morning before you make it will go together quickly…


  • 2 Tbsp olive oil
  • 4-6 garlic cloves, chopped
  • 1 large Vidalia onion, chopped
  • 1-2 inch ginger root, peeled and chopped
  • 3 medium carrots, chopped coarsely
  • 4# butternut squash, peeled and cut into 1 inch chunks
  • 1-2 apples, peeled and chopped
  • 1/2 tsp cinnamon
  • 2 cups unsalted vegetable or chicken broth
  • 1.5 cups light coconut milk

Heat olive oil in a large dutch oven or heavy soup pot. Add garlic and cook for 30 seconds. Add onions and ginger. Cook for 1-2 minutes more.

Add carrots, butternut squash, apples and cinnamon to the pot. Pour broth over the vegetables, adding more if necessary to generously cover them. Cook for 20-30 minutes or until the vegetables are tender and soft.

Using an immersion blender, puree the soup until smooth. Think with more broth if you want. Taste for seasoning and add salt and pepper to taste. Add the coconut milk and blend into the soup.

I like this garnished with chopped cilantro leaves, toasted almond slices or chopped scallions… Leftovers can be stored in mason jars for snacks or lunches.



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