Interview & Giveaway with Nutrition Expert Julie Daniluk


To celebrate Celiac Disease Awareness Month, we interviewed celiac and nutrition expert Julie Daniluk. We discussed Julie’s own journey with celiac disease and her new cookbook, Slimming Meals that Heal. After reading the interview, scroll down to enter for your chance to win a FREE copy!

Nutritionist Julie Daniluk, R.H.N., hosts The Healthy Gourmet on the Oprah Winfrey Network (OWN) in Canada, a reality cooking show that looks at the ongoing battle between taste and nutrition. Her first bestselling book, Meals That Heal Inflammation, advises on allergy-free foods that both taste great and assist the body in the healing process.

Her second book, Slimming Meals That Heal, explores how inflammation leads to weight gain and how you can use superfoods to lose weight without dieting. Julie has appeared on The Dr. Oz Show and is a resident expert for Reader’s Digest. Her passion is sharing juicy vitality through yoga, nutrition, and celebration. Check out more amazing recipes, nutrition tips, and her Anti-Inflammatory Online Programs at and follow her on Facebook at Julie Daniluk Nutrition and on Twitter and Instagram @juliedaniluk.

GFF: Can you share your journey with us and how you landed on your current path?

JD: My very early health journey started when I was diagnosed with ADHD at the age of 7. My mother would not accept the idea of putting me on drugs and started to research ways of helping me naturally. She found the work of Dr. Feingold MD who recommended a dietary change. My mother removed sugar, food colouring and all other unnatural foods and additives from my diet and within a week I slept through the night for the first time in my life. My grade when from Ds to As and I was a much happier child. There are many other events that lead me to my current path but my mother’s actions, all those years ago, are the foundation of my work.

GFF: Congratulations on the launch of your beautiful new cookbook. What inspired you to write Slimming Meals that Heal?

JD: The response of readers of my first book Meals That Heal Inflammation! So many people contacted me about the weight loss they were naturally experiencing while trying to resolve their inflammatory issues. With all this feedback it became apparent that the news that a reduction in inflammation naturally leads to healthy weight loss needed to be shared.

GFF: Creating delicious gluten-free recipes (that are healthy to boot) is very difficult to say the least. Can you share challenges you’ve encountered with your gluten-free recipe development?

JD: Cooking is a passion so I spend a lot of time in the kitchen 🙂 I am very fortunate enough to have a great team of family, friends and colleagues who love to test my experiments. Some recipes come about very easily and others are more of a challenge. For example anytime you try to replace an ingredient such as gluten, you have to get very creative to find a healthy and workable substitute. All of my recipes have been tested numerous times to esure that my readers are successful in their anti-inflammatory journey.

GFF: Can you please tell us about your new cookbook – can you reveal any secrets or surprises, some of your favorite recipes, and what sets this cookbook apart from other gluten-free cookbooks on shelves today?

JD: Diets fail because they are a self-imposed temporary food prison that we can’t wait to escape. Slimming Meals That Heal (SMTH) shatters the need to count calories and will conquer cravings by offering the Live-It, a delicious new way of eating that reduces the inflammation that looms in the background of anyone who struggles with their weight.


Julie Daniluk’s Skinny Onion Rings — Click on image for the recipe!

GFF: What is your personal all-time favorite gluten-free recipe?

JD: One of my all time favourite recipes is my gluten-free Raw Apple Crumble. This recipe makes people so happy as it has all the wonderful taste of apple pie without the harmful gluten.

GFF: Do you have any tips you’d like to share for those who are new to gluten-free cooking/baking?

JD: Don’t expect to become an expert overnight and don’t be afraid to experiment! Take your time. It takes most people years to become a proficient chef so it may take some time to make a switch to a new skill set. Each gluten-free ingredient comes with its own attributes and limitations. Just like glutinous grains! If you expect a gluten-free recipe to taste and feel exactly like one that includes gluten, you might set yourself up for disappointment. If you go into your gluten free experiments with an open mind you might find that you not only like the taste of gluten-free, you even prefer it in the long run. And there is a very good chance you will prefer the way you feel, which is the most important factor. Food can heal or food can harm. Show yourself some love and chose a path that makes your body dance with joy!

For your chance to WIN a copy of Julie Daniluk’s beautiful new cookbook, Slimming Meals That Heal, answer the following question in the comments section of this post below:

What is your favorite food or ingredient that can help us heal?
Enter during the month of May 2014 (Celiac Disease Awareness Month) for your chance to WIN! One lucky winner will be drawn. Good luck!


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