What happens when you cook with U.S. Wellness Meats products?   Culinary magic.

Alison Lewis

Alison Lewis
Food Educator, Nutritionist and President and Owner of Ingredients, Inc.

Alison Lewis is a nationally-known Recipe Developer, Television and Media Spokesperson, Food Educator, Nutritionist and President and Owner of Ingredients, Inc., a Food Consulting company in Birmingham, Alabama. She is known for creating healthy family-friendly recipes that are easy to prepare, and she offers great entertaining ideas on her blog. Her recipes are frequently featured in well-known magazine publications and cookbooks (see below), and she has a wealth of television cooking experience, appearing regularly on television in Birmingham, Nashville and Atlanta.

Alison's blog has been featured on America Online, "Apartment Therapy: The Kitchen," "Slashfood.com" and several other U.S and foreign websites and food blogs. Her first cookbook "400 Best Sandwich Recipes" will be published internationally in the spring of 2011. Alison teaches private and group cooking classes to children, and she has her own line of Gluten-Free Cookies.

A mother of three and avid tennis player, runner, and photographer, Alison enjoys yoga and spending time with her family in her free time. For more information on Alison Lewis and Ingredients, Inc., contact alison@ingredientsinc.net or look for her on Twitter at @alisonlewis.

Q: How did you get involved in cooking to begin with? Was it something you learned to love early on or did you come to it later?

A: My passion for food didn't start until after college. I went back to school for a second degree in Nutrition/Dietetics, and I was lucky enough to receive a job at Oxmoor House Publishers working on "light" cookbooks. Three years later, I received a promotion as a Food Editor at Southern Living magazine. I loved my job but decided to form my own company so I could work at home with my three young children. My main focus was on recipe development for national magazines and major food companies. All of this work eventually led to my blog. I now work as a Media Food Consultant doing television and media food spokesperson work for various food brands. My upcoming cookbook, "400 Best Sandwiches", will be out spring of 2011 published by Robert Rose Books.

Q: Why is eating grass-fed meat is important? How does it affect my cooking?

A:Eating grass-fed meat is important to me because I want to give and expose my kids to the best and healthiest choices in food I can buy. I like grass-fed meats because they are lower in fat and better for you. Also grass-feeding is better for the environment and more humane to animals. I like the way grass-fed meats cook, and I can distinguish between grass-fed products and conventional meats.

Q: Is it just about health or more than that?

A: For me, it's about eating healthier and teaching my children about making healthy choices, I also want to teach them about protecting the environment. Grass fed covers all of this.

Q: How did I learn about grass-fed meats?

A:I learned about grass-fed meats years ago after while developing a flank steak story for Cooking Light magazine. I like the leaner meat, and I felt healthier eating it.

Q: Why is it so important to have the right ingredients?

A:Fresh spices, herbs, meats and produce are the key to a great meal. You're almost guaranteed a great result if you spend a little extra for the finest, freshest ingredients. Usually, the simplest recipes with quality ingredients are the best and healthiest.