For more than 20 years, chef Flo cooked for her many students and celebrity clients the way she had learned in her native France, rich in butter and creamy sauces, heavy on meats, eggs and dairy. Then a paradigm shift happened. She began to see how certain foods had a profoundly positive effect on the health of her autistic daughter and on Flo herself. She created her own food pyramid based on three principles: Vegan, gluten-free and alkaline pH-balanced. Menus began evolving. Flo started using dense plant-based hypo-allergenic foods such as sprouted grains, nuts, vegetarian proteins, fresh greens and produce from local farms.

Flo was determined to use this shift to help others receive the dietary components needed to achieve health through food. With her 25 years of culinary expertise and love for how food tastes, she put weekly meals together to fill the need to achieve a more balanced way of eating that was convenient and cost a fraction of health food store prices.

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