I’m honored to have oncologist, Katie Deming MD on the podcast today.

Here’s what we talk about in today’s episode:

What we need to know about cancer that no one tells us

Cancer’s multiple root systems

Her 6 pillars to radiant health

Strategies she uses to help patients on their healing journeys

and so.much.more

164: Cancer treatment and prevention with Dr. Katie Deming, MD

More about Katie Deming, MD and her background:

Katie Deming, MD, The Conscious Oncologist, is a radiation oncologist, inventor, and TEDx speaker who is transcending the boundaries of conventional and integrative medicine to evolve the current paradigm of disease prevention, treatment, and healing. She blends conventional medicine with holistic practices and ancient wisdom to address the hidden roots of disease and activate the body’s innate capability to heal.

Connect with Katie on her website and on Instagram.

Resources:

Check your water here

4th phase of water book

Partners:

Dr. Deming talks about water structuring in this episode. This is what I use to structure my water after it’s been filtered. The taste is entirely different, and this beautiful device also helps with EMF mitigation. Use the code FITNESSISTA for 10% off.

I’ve been using Nutrisense on and off for a couple of years now. I love being able to see how my blood sugar responds to my diet and habits, and run experiments. You can try out Nutrisense here and use GINA50 for $50

Creamy Gruyere Baked Zucchini Squash Gratin

It’s time to take your average side dishes to the next level with this cheesy baked zucchini gratin! It’s creamy and packed full of zucchini, yellow squash, spinach and gruyere cheese.

Summertime means fresh fruits and vegetables from the garden! It’s the best! But come the end of summer, we are usually zucchini’d out. Anyone else? You can only have sauteed or steam zucchini so many times. That’s why we have the best zucchini bread, chocolate zucchini muffins, and zucchini cupcakes on the blog too. If you want more savory options, this baked zucchini gratin is phenomenal! Ooh, and our Mexican zucchini boats too!

I was watching a little Ina Garten one evening waiting for Cade to get home and I NEVER watch tv so I was totally excited to be soaking in a little inspiration. Ina (like we’re on first name basis) was cranking out a little zucchini and rice dish and I have been making my own low carb version ever since. 

Ingredients for Zucchini Au Gratin

You will need a few veggies, a couple of fresh herbs, two kinds of cheese, and a few other ingredients to make this delicious vegetable side dish. Here is your grocery list:

• Butter: adds flavor and keeps the veggies from sticking to the pan
• Olive Oil: cooks all the veggies before baking
• Zucchini: sliced thin
• Yellow Squash: sliced thin
• Shallot: adds flavor, if you don’t have a shallot, a yellow or white onion can be used instead
• Garlic: adds flavor
• Spinach: adds texture, nutrients and color
• Fresh Thyme: adds flavor, freshness
• Fresh Parsley: adds flavor, freshness
• Nutmeg: this might be surprising, but trust me…it adds a little pop of flavor
• Lemon Juice: adds a flavor pop, and cuts through the richness
• Salt and Black Pepper: adds flavor
• Eggs: acts as a binder to hold the casserole together
• Heavy Cream: adds richness
• Gruyere: adds such great flavor and makes the dish so gooey
• Parmesan: adds salty flavor and golden crispy topping

The measurements for each ingredient can be found in the recipe card down below.

How to Make Summer Squash Gratin

You don’t want a side dish that is super complicated, especially for during the summer. This recipe is so easy, which is exactly what you want! You can even make it a day ahead and pop it into the oven right before your dinner. Here are the basic steps:

1. Preheat the oven.
Read more

The Best Peaches and Cream Pie Recipe

Who doesn’t like Peaches and Cream? Here’s a great way to enjoy this yummy combination in a fabulous pie with our all butter pie crust!

My friend Lisa brought me the most delicious, can’t-stop-eating-this-pie and my life has never been the same. Why haven’t I ever had a simple peaches and cream pie? IT’S SO GOOD! I think the secret is absolutely in the peaches. I know, you thought it would be the cream. But that’s just creamy and wonderful, it’s the peaches that can ruin everything and these peaches are really sweet and perfect! 

Lisa is one of those friends that you love instantly because she’s so real, and love forever because she’s loyal. I adore that, and I adore that no matter if I’m a hot mess or totally on my game she’s not only there, she won’t even notice. I want to be more like that.

Back to peaches and cream though…we are obsessed with the combo! Check out our peaches and cream muffins, peaches and cream crumble bars and peaches and cream overnight oatmeal. Everything about peaches with cream is just perfection!

Recommended Equipment

• Ultragel
• Pie Dish

Before You Begin…

You want to start by making the pie crust, blind baking it and letting it cool completely. If you don’t want to make your own crust, you can grab a store bought crust and bake it according to the instructions on the package.

Ingredients for Peaches and Cream Pie

• Pie Crust: You will need flour, unsalted butter, salt, sugar and ice water to make the pie crust.
• Cream Cheese: I highly recommend using full fat cream cheese. The texture just turns out better.
• Powdered Sugar: Sweetens up the cream layer and balances out the tang of the cream cheese.
• Heavy Cream: Whipping up the cream gives body, fluffiness and creaminess to the cream layer.
• Vanilla: Adds flavor
• Yellow Peaches: You want freestone peaches, like Early Elberta, that are ripe. Remove the pits and slice them. Peeling is optional.
• Sugar: Helps balance the tartness of the peaches. If your peaches seems super sweet, then you can reduce the sugar a little.
• Ultra Gel: Helps thicken the saucy peach layer.
• Water: Helps create a thick syrupy peach layer for the top of the pie.

The measurements for all the ingredients can be fo

How to Make the Best Grilled Salmon

Grilled salmon is one of the quickest and healthiest ways to make salmon! This recipe includes a delicious seasoning rub and a homemade tartar sauce for extra deliciousness!

We’ve done it! We made it through another winter here in Utah and I am dying to get the grill out and kick off the summer grilling season! The first recipe on my list is this easy grilled salmon recipe.

Learning to Love Salmon

Growing up salmon was actually a really big deal. When you’re in the Pacific Northwest, you learn all about the Native Americans and salmon is represented often in totem poles etc. I have such a vivid memory of learning about “the salmon people”, their chants, songs, dances, and beautiful culture. Unfortunately I HATED salmon so that’s about as far as I got.

Now I’m trying so hard to learn and enjoy it and one of the best tricks I’ve learned is to cook it skin on and then the skin will easily slide off once it’s done. No sawing away with the knife!

And yes, one of the first times I was served salmon with the skin on the bottom of the filet I took the smallest piece and suffered through eating it, skin and all. Go ahead, Gag away. I certainly was trying not to do just that. Lol!

Ingredients for Grilled Salmon

For this recipe, we are going to make a flavor-packed seasoning rub for the salmon fillets and a homemade tartar sauce. Here is your ingredients list:

For the Salmon

• Salmon Fillets (skin-on)
• Olive Oil
• Kosher Salt
• Smoked Paprika
• Chili Powder
• Granulated Garlic
• Parsley Flakes
• Ground Mustard
• Black Pepper
• Lemon 

For the Tartar Sauce

• Mayonnaise
• Dill Pickles
• Fresh Dill
• Lemon Juice
• Sugar
• Salt and Pepper

The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the items you will needs so keep scrolling for the all the details!

How to Grill Salmon

I love grilling salmon because all you do is prep the fillets and then let the grill do all the work! It really couldn’t be easier! Here are the basic steps:

1. Heat the grill to high heat.
2. Make sure the grates on the grill are clean and wipe them with an oiled paper towel. Close the grill lid and let it heat up.
3. Combine all the ingredients for the seasoning mixture.
4. Brush the flesh side of the fillets with oil and season evenly with the seasoning mixture.
5. Place the fillets with the skin side down over direct heat on the grill. Close the lid and let it cook for 6-8 minutes.
6. Gently flip each fillet and cook for another 2-5 minutes.
7. Transfer to a plate and let the fillets rest for a few minutes. Gently remove the skin from the salmon and serve

Welcome to the weekend, my friends! We had a fantastic time in Washington and Idaho this week, enjoying the Pend Orielle River and making the most of our time with family. We made it back home in the wee hours of yesterday morning and I’m happily spending this afternoon on the couch. It’s great to be home, despite the crazy heatwave that has found us here in Ohio. (Doesn’t the summer heat know that we very happily left it behind in Phoenix?)

ON THE BLOGS THIS WEEK: Build your own hot dog bar this summer with four awesome combinations – Chicago-Style, Hawaiian, Green Chile Queso, and BBQ Sundaes.

Oatmeal is anything but boring when it’s made into baked oatmeal cups – like warm, soft and chewy oatmeal cookies designed to be eaten for breakfast!

I have adored corn since I was a little kid. A bowl of these sweet and juicy kernels with a pat of butter take me right back to childhood. Follow this guide on how to saute corn and you’ll love it too.

Super fresh sweet corn is cooked in butter with a squeeze of lime, then transformed with cream and a dash of cayenne. Words fail me to describe just how mouth-wateringly delicious this fresh creamed corn is, my friends.

Gooey butter cake is a buttery, sweet cake with a rich cream cheese layer. It has been an instant hit with everyone who tastes it.

This no-bake Nutella pie with an Oreo crust is a Nutella lover’s dream. This is also the easiest Nutella cheesecake ever because it is completely no-bake and requires just a handful of ingredients!

Made without a drop of cream or dairy milk, this chocolate peanut butter ice cream is a non-dairy and vegan ice cream that my boys devour.

What I’m CRAVING: ALL THE SALADS! Anytime I come home from vacation, it’s as if my body starts clammering for vegetables nonstop. (And yes, we still eat tons of vegetables when on vacation.) This tomato, peach, burrata salad looks incredible. I need to play with a version of it soon.

My FAVORITE THING this week is another new game – Skyjo. My brother and I played this card game for the first time a few weeks ago and it’s been a ton of fun to play with bigger groups too. Designed for 2-8 players, it’s super versatile and we lov