Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
Latest posts by Rebecca McKinney (see all)
- Why Food Makes the Best Gift for a New Mom - April 12, 2023
- 5 Ingredients to Cook With This Spring - March 15, 2023
- 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023
My 2019 Recipe Challenge is officially underway! I know I’ve already shared the concept with you all but figured I’d dive a little deeper.
When I first became a health & fitness coach, I knew I wanted to help people understand that weight loss and/or a healthy lifestyle didn’t have to mean giving up all of your favorite foods. I created the Foodie Turned Fit brand to share my weight loss journey (I’ve lost and kept off 45 pounds) but also to share how I did it in an enjoyable, sustainable way. This challenge takes that to the next level because it’s more than me just TELLING you that eating healthy is/can be gourmet … it’s me SHOWING you.
Every recipe that I’ll share this year will come straight from the family cookbook that my mother made for me. Some of the recipes have been passed down by generations, some were made up at home and some come right from M&D.
As we move forward in the challenge, I’ll share both the original AND the modified version of each recipe as well as the corresponding video. My hope is that you can get a picture of how I’m tweaking things as well as get to know myself and my husband, Matt (aka my official taste tester) as we eat our way through 2019.
See you next week! We’re making butternut squash risotto.
minoring in journalism and writing a food column for a local paper (thanks to my favorite professor for connecting me with his contacts). I loved it! I was able to sample menus before restaurants opened, eat for free (sometimes) and write my opinion in a column of my very own. I was thrilled to be 22 with a newspaper column – even if it was in a small local paper. Anyway, I wanted to do more so I approached my father and asked him if I could write a monthly newsletter for his business. I could include updates and business stuff but I could also write in some family history and stories from the kitchen I grew up in at home. The newspaper column and my column in the newsletter both held the same title: Food For Thought.
simple a Thanksgiving dinner shared with close friends before everybody heads wherever they are heading to visit their relatives. Well, I take this holiday very seriously. In fact, at my house, we don’t just eat, we compete. Everybody that comes to dinner also brings a homemade pie for our pie contest. No joke! We have an annual trophy and everything. I have been the winner for the last two years and I don’t plan on giving up my title this year. That’s where you come in. I need some help determining what kind of pie to make.
more time to go over the event in detail. And before you ask me if I’ve mixed up the date, YES, we are holding this event on a Monday. Since the restaurant is not typically open on Monday’s, space will be limited and tickets must be purchased in advance so we can be sure to prep in full.