2 Shares2 Comments
I love crepes and was excited to have Dr. Meg show us an easy way to make them gluten and dairy free.
Meg Haworth, Ph.D. is the private chef to some of the top stars, producers and directors in Hollywood. She specializes in food allergies, healing diets and healthy weight loss with food that tastes so great that her clients don’t feel like they’re missing anything. Her great passion is teaching people with food restrictions how to eat, offering delicious and healthy menu plans, grocery lists and “how to” cooking instructions along with blogs, videos and recipes.
Dr. Meg is no stranger to the difficulties of eating for health. After spending her twenties in doctors’ offices with over a dozen illnesses, she decided to take the complementary medical route to get some relief. After her nutritionist told her to remove, gluten, dairy, sugar, corn, citrus, peanuts, caffeine and alcohol from her diet, she saw massive improvements within a week.
In the last two decades of eating for food allergies, Dr. Meg has written a cookbook, Done with Dairy. Giving up Gluten; 14 Days to a Delicious and Healthy You, owned a country inn called Harmony Oaks in South Carolina where she had a full service restaurant serving breakfast, lunch, dinner and dessert all gluten and dairy free and with produce from her organic garden. She was the first food allergy chef in a mainstream venue sharing 27 of her recipes in video on Eat, Drink or Die.com, (a spinoff of Will Ferrell’s Funny or Die.com) alongside celebrity chefs Jamie Oliver, Tom Colicchio and Paula Deen. Dr. Meg is also the national spokesperson for a line of kitchen products from Nexgenstore where she develops recipes, writes blogs, makes videos, commercials, and hosts live events demonstrating their products.
Dr. Meg holds a Ph.D. in Transpersonal Psychology (Holistic Psychology) and an undergraduate degree in English with a concentration in writing and minors in both psychology and social work. She studied cooking privately with Russell Washington at her country inn and worked in the test kitchen at Authentic Foods, a gluten free flour company. She grew up in a southern family of foodies where no one measured anything and everything tasted amazing and that’s just how she believes healthy cooking should be.