THE STORY

As a family physician and amateur chef, my goal is to prepare individuals and families with the tools to be healthy and well.  This starts in the kitchen with unique, healthy and fulfilling meals.

We know that the food we eat directly impacts our health.  The risk of having a heart attack or developing diabetes or high blood pressure, even certain cancers, has been shown to be related to the food we choose to eat on a daily basis.

In my experience as a physician, most people want to be healthy, they want to feel well and take fewer medications.  They want to be able to bring their cholesterol down without having to be on medication forever.  When appropriate, like many physicians, I will give my patients three months to improve their health through dietary changes and moderate exercise.  With best intentions, they leave my office.  But what advice should they follow?  What should they cook for dinner? 

Think of this site as offering guidance. What if the dinner table can be a fun and delicious journey to a healthier you!

THE PRODUCE AISLE

Follow these two simple rules: 1. Walk the outsides of a grocery store to find fresh ingredients.  Produce is cheapest and best tasting when in season, so eat seasonally and shop the sales.  2. Aim to make half your plate fruits & vegetables at every meal

THE KITCHEN 

Research shows us that populations that spend more time in the kitchen have less chronic disease.  Research also shows that families who eat at home together save money, have closer family relationships and healthier teens. It is about so much more than food or nutrients, its about joy, creativity, health and wellness for the whole family!

Hi I'm Dr. Bowling. 

I am a family physician, medical acupuncturist, yoga teacher, athlete, and amateur chef.  I was raised in Los Altos, California, and inherited my passion for cooking from my Slovenian mother.  Growing up, she made sure that the family sat at the table together to eat, no matter how chaotic our days were.  She also encouraged us to participate in the cooking process.  From age 12-21, I was a competitive platform diver and nutrition was an important aspect of athletic performance.  After graduating from Stanford, I spent a year cooking for my parents, and this was probably when my skills developed the most: my mother was the unapologetic critic, my father was the appreciative eater.  In medical school, residency, and now in family practice, it has become ever clearer this connection between food and wellness, between fast-food and disease.  I hope the recipes on this site inspire you, fill your senses and your bellies and surround you with wellness.

DISCLAIMER

The information provided by myself, in the absence of a visit with a health care professional, must be considered an educational service only.  This blog should not be relied upon as a medical judgement and does not replace a physician's independent judgement about the appropriateness or risks of a procedure or condition for a given patient.  I recommend you always seek professional medical advice, diagnosis and treatment for any medical condition.  Never disregard professional medical advice or delay in seeking care because of something you have read on this site.