Kelly Page

Thanks for stopping by Tasting Page and sharing a healthy taste of food, wine and travel with me. I’m Kelly, your official taster.  

When I first started Tasting Page, I wanted to share my passion for enjoying great cuisine at home, in restaurants or on the road. My goal is still the same, but now my mission is larger.

It started after being completely burned out at my corporate job of 15 years. I had been gunning for the next level promotion and when it was finally offered, I paused. It was what I had always wanted. It was a great step up top the corporate ladder, but it would mean even more time and stress in my already depleted life. Having recently lost my mom to cancer, I was already in evaluation mode, determining if I was living my best life. So when my boss reached across his desk with outstretched hand and big job offer, I shook it, thanked him for the opportunity, and turned it down. Then I quit. And moved to Paris.

Tasting Page and Curtis Stone

In Paris, I decompressed. Then I began to live. I pulled the plug on my previous high-wired life, and reconnected with my passions. I traveled, I read, I relaxed. Weeks turned to months and I found myself in no hurry to return to the US. So I got a visa and studied cooking and wine at Le Cordon Bleu. I began writing for international travel and lifestyle publications. I became the restaurant critic for the Girls’ Guide to Paris. Soon food, wine and travel weren’t just part of my life, they were my life, which led to a further revelation, uncovered while running the Paris half-marathon.

I returned to Los Angeles with a running injury, after two blissful years living abroad. There were too many doctors’ visits, minor surgeries, CT scans and physical therapy that accomplished little more than quickly  running up my insurance tab. It wasn’t until I turned inward and looked towards different food and lifestyle choices that I finally found long lasting healing. 

I learned how food and lifestyle imbalances can cause inflammation in the body. I learned how all ingredients are not created equal. I learned that what you eat, and also what you think, can have a huge impact on your mind and body.

Now I’m a Certified Nutrition and Wellness Coach. I enjoy helping people remove obstacles to live their best life. Not feeling well can range from dietary issues to stagnation in careers and relationships. As we age, many of us aren’t satisfied with where we are because we’ve stopped making time to reflect, engage in social activities or even prepare a nutritious home cooked meal.

Tasting Page artichoke field

On Tasting Page, I give you a heavy dose of food that’s designed to nourish and energize your system. The recipes are all gluten free, dairy free and free from refined sugar, with many vegan options. I eliminated the ingredients that cause inflammation, and replaced them with one’s that give a big boost of energy. I do eat clean sources of meat and fish, but always make sure everything is well sourced, with animals living in natural, humane conditions, eating what they were born to eat.

I don’t identify with one specific diet. I prefer “clean eating” or “real food.” You’ll find recipes on Tasting Page that are Candida-friendly, paleo, anti-inflammatory, GAPS, low FODMAP, plant based, gluten free, vegetarian and vegan, but I’m really just looking to eat natural ingredients that grow from the ground, and are not born in a factory. I focus on a lot of fresh fruits and vegetables with good protein sources to keep energy levels high. 

You’ll also find healthier options to order when dining at the latest Los Angeles restaurants, or while traveling the world, as I like to do. It can be a challenge, but luckily many chefs are now making a concerted effort to serve fresh, local ingredients with a growing emphasis on moving vegetables from a tiny, overcooked portion on the side of the plate, to a more starring role in the center. 

Tasting Page

In addition to healthier dining options, Tasting Page also features recommendations for carefully curated cocktails and well-sourced wine options. Grapes grow from the ground and often have a story as interesting as some of the food on the plate. I’m always seeking to learn more about wine, the terroir from which it grows, and the people dedicating their lives to the craft. That’s also why you’ll see a lot of travel stories. I like to immerse myself in other cities and cultures and what better way than through exploring the local cuisine.

I’m a graduate of the Professional Culinary School Program at the New School of Cooking, and passed the WSET, Wine Spirits Education Trust, Level 2 Program with distinction. I’ve been studying yoga all over the world for 20 years and I’m a Certified Nutrition and Wellness Coach.

Join me as I offer a healthy taste of food, wine and travel, here on Tasting Page.

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Kelly Page

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Please feel free to contact me at Kelly (at) TastingPage (dot) com if you need assistance with your diet, health goals, marketing your business, starting a blog, developing a social media strategy or creating recipes or content for your site.