MV Nutrition is The Home of Eating Free

In 2004, I founded MV Nutrition, my private practice, in San Francisco, and since then I am proud to say that we’ve helped over 2,000 Bay Area residents with their health goals and received four consecutive awards 2008, 2009, 2010 and 2012 as “Best Nutritionist” in the  San Francisco Bay Area.  After four years of reading the research literature, applying it in my private practice, seeing thousands of people and witnessing great success, I had a vision. It became clear to me that I have something to share with the rest of the nation.  This is when the Eating Free philosophy and weight management program was born.

After three years of hard work and a roller coaster of emotions, Eating Free found a home with publishing house Health Communications Inc.   I am excited to announce that the book will be released May 14th, 2012.

I created Eating Free because of my love for food! And through my years of experience I have witnessed suffering, deprivation and the demonization of food in order to lose weight. I hope to put an end to that with Eating Free by spreading the word nationwide.  I want readers to love and celebrate real food while reaching their health goals.

I am extremely grateful to ALL the MV Nutrition clients who have embraced my program. We’ve learned so much from our clients’ barriers, struggles and successes. Their stories, pain, victories, emotions, laughter and tears inspired me to create Eating Free. So many asked me when I would write this book. Finally, it's here and I dedicate this effort to the clients of MV Nutrition. 

Manuel Villacorta
Owner of MV Nutrition

Roasted Cauliflower

12 cups cauliflower florets, about 2 heads
1-1/2 Tbsp olive oil
1 tbs chopped fresh parsley
2 tsp chopped fresh thyme
2 tsp chopped fresh tarragon
3 garlic cloves, minced
1/4 cup (1 ounce) grated fresh parmesan cheese
2 Tbs fresh lemon juice
1/2 tsp salt
1/4 tsp pepper

Preheat the oven to 450 degrees F. Place the cauliflower in a large roasting pan. Drizzle with oil and toss well to coat. Bake at 450 degrees F for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake for 5 more minutes.

Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl. Toss well.

Yield: 8 servings (serving size: 1/2 cup) Allowances: 1 NSV; 1/2 Fat