Food for group homes 

Simple flavorful recipes prepared with fresh and wholesome commonly available ingredients that meet nutrient needs. Originally developed for group homes, the recipes are so simple and delicious many of the author's clients purchase a copy to use in their own home. Who can blame them? These recipes have been tested in the author's home with her family and friends during the last 5 years. 

Implementation Book 

Food First! Enhancing the Nutritional Value of Meals with Fortified Food 

Coauthored with Linda Eck Mills, MBA, RD, FADA. This book provides the tools for implementation of a creative, survey friendly food supplement program using real food, not commercially manufactured medical nutritionals. Learn about the New Dining Practice standards and CMS requirements. 


Flavorful Fortified Food – Recipes to Enrich Life  coauthored with Linda Eck Mills, MBA, RD, FADA. The book contains 60 high calorie, high protein easy to prepare recipes for home or facility use. The recipes for beverages, breads and cereals, desserts, main dishes, sauces and soups, and side dishes have quantities for both one and ten portions. 

For the Public

Current topics include

  • ​Eating Well When Dining Out
  • Finding Time for Fitness
  • Portion Control Made Easy
  • How to Deal with Cravings
  • Simplified Recipes - ​Dining by Myself
  • Grab 'n Go Meals 
  • Food Labels - sorting out the message
  • ​My Plate and Yours
  • Got the Munchies? Eat this, not that
  • Gluten -  the misunderstood ingredient
  • Portion Control Made Easy
  • Help! I was just diagnosed with .......!!
  • ​Your Fast Food Alternatives
  • Diabetes and Blood Sugar Management
  • Hypertension and Blood Pressure Management
  • Your "No Diet"  Wellness and Weight Management Plan
  • ​Your Shopping List

Dining Services Orientation & Training Manual for Cooks

Mealtime is the highlight in most of our days. For residents in long-term-care skilled, assisted living or residential communities it's a time to look forward to. That's why cookes have a very important job; preparing delicious meals while following a planned menu designed by a registered dietitian nutritionist to meet the physician therapeutic treatment orders. This simplified manual provides guidelines to help cooks and dining services understand their responsibilities and perform their job efficiently, accurately and correctly to remain in compliance. Type your paragraph here.

Policies & procedures

Dining Services Policies and Procedures - Long Term Care Communities, 2014. Simplified policies and procedures manual. The 10 chapters include 32 detailed cleaning procedures for equipment and physical plant areas, QAPI instructions and forms, a disaster and emergency management plan with sample menus and inventory, and 20 in-service lesson plans.


Spice it Up with Robust Flavor

I invite you to enjoy tasty food that is also stress free to prepare. Relax knowing you don’t have to be an experienced cook or have a gourmet kitchen to achieve delicious results with these simplified recipes. With a few herbs and spices you can change a boring meal into a remarkable one.  These nutritious recipes, packed with robust flavor, are so easy and affordable!  This is “scratch” cooking at its best, avoiding processed ingredients and giving you choices according to your time and skills.  Only you will ever know these dishes are moderate in sodium, fat and calories! 

Order your printed books copies directly from Amazon, or if you prefer directly from me at Electronic PDF copies can be downloaded from or https.// 

​For Professionals

Current topics include

  • Your Dining Services - Have you looked at it lately?
  • F-371 Guidance Training in Food Sanitation and Safety
  • Disaster and Emergency Management for Long Term Care Communities
  • Compendium of Regulatory Requirements for Long Term Care Communities
  • It’s Time for Culture Change! Planning for Resident Directed Care
  • Are you ready when the attorney calls? 
  • Implementation, Training and Monitoring of your HACCP Plan
  • Your Business Plan: The Nuts and Bolts of Starting your own Consulting Business
  • Food Safety Training
  • HACCP Certification (8 hour course with test & certificate)
  • Food first! Creative and Survey Friendly Supplement Program
  • Pureed Foods with Pizazz​​

Dining Services Education & Training  

43 lesson plans with syllabus & competencies. The book is organized alphabetically by the title of the inservice plan. The total number of pages for each recipe is on the bottom center of the page. Having the total number of pages included helps the presenter determine how much time the inservice presentation will take. The Table of Contents is arranged in alpha-numerical order and refers to the total number of  book pages. These numbers are on the upper right and left corners of each page. The terminology used is common every day English and  easy to understand by all users.