Thanks for stopping by Tasting Page and sharing a healthy taste of food, travel, and wellness with me. I’m Kelly Page, 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 marketing job of 15 years. My adrenals, digestion, and hormones were all shot, but I was gunning for the next level promotion. When it was finally offered, I paused. It was what I had always wanted. It was a big step up 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 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.
Paris was a place I had always dreamed of living, but never thought it was possible, until I did it.
In Paris, I decompressed. I slowed down, and rediscovered that je ne sais quoi that had been missing in my life for so long. I studied cooking and wine at Le Cordon Bleu. I began writing for international travel and lifestyle publications, and even became a restaurant critic, writing weekly reviews.
Soon food and travel weren’t just part of my life, they were my life. After nearly two blissful years living abroad, it was time to come home. The old familiar fear and anxiety returned, not knowing what my life would look like when I got back. I knew I didn’t want to return to the stressful, unbalanced living I was doing prior to leaving, but I wasn’t sure how to avoid falling back into that routine.
On top of that, I had developed an unrelenting pain in my leg after running a half marathon right before leaving Paris. I went to dozens of doctors, had X-rays, physical therapy, minor surgeries, but the pain wouldn’t go away – in my head or in my body. My thyroid, hormones, and adrenals were all out of balance again.
When the doctor’s couldn’t heal me, I decided it was time to take charge of my health. It was then that I dove into discovering new food and lifestyle choices for permanent healing.
I learned how food and thoughts can cause inflammation and imbalance in the body. I learned how all ingredients are not created equal. I learned that what you eat, and especially what you think, can have a huge impact on your mind and body. It took focusing on everything that came into my mind, body, and spirit to make a true transformation.
Now I’m a Certified Transformational Health Coach. I enjoy helping people remove the obstacles that prevent them from living their best life. Not feeling well can range from dietary issues and unwanted weight 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.
On Tasting Page, I give you a heavy dose of healthy food that’s designed to nourish and energize your system. The recipes are all gluten free, dairy free, and free from refined sugar, with vegan, vegetarian, paleo, and Whole30 options.
I've eliminated the ingredients that cause inflammation, and replaced them with ones that give the body a big boost of energy. I eat organic, pasture-raised meat and fish, always ensuring proper sourcing where animals are living in natural, humane conditions, eating what they were born to eat.
I don’t believe there is one “perfect diet.” Our bodies are all different and everyone processes food differently. While I primarily eat Paleo right now (read why here), what works for me, may not work for you. The key is to be able to get quiet and listen to your body to understand what makes it feel good and what depletes it.
While you’ll also find recipes on Tasting Page that are Candida-friendly, anti-inflammatory, GAPS, low FODMAP, and plant based, it really doesn’t matter the name. At the end of the day, my goal is to eat food in its most natural state. I try and aim for food that grows from the ground, and is not created in a factory.
In addition to eating healthy and healing foods, I also think it’s imperative that you're consuming positive and nourishing thoughts. I share some of the best practices that I've learned from teachers I've studied with around the world so that you can apply practical tips to live your best life right now.
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. I love to see the growing global 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 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’m a Certified Transformational Health Coach and I’ve been studying yoga, meditation, and holistic healing practices all over the world for more than 20 years.
Join me as I offer a healthy taste of food, travel, and wellness here on Tasting Page.
I've had the opportunity to create content for a range of advertisers such as:
Paws Up upscale glamping resort
Nick's Cove luxury seaside cottages and restaurant
I've also written for and been featured in:
Parade Magazine (also a paid contributor)
You can subscribe to my free weekly newsletter here.
If you'd like to work with me, learn more here.