Traci Higgins

• 
  www.sfbg.com/printable_entry.php?entry_id=6776 - [Cached Version]
  Published on: 7/22/2008    Last Visited: 7/28/2008  

  Traci Higgins, founder of Dining In, will give you some hot tips on eating in a "fresh, organic, economical, and healthful" way.

• 
  www.pr9.net/home/cooking/8755july.html - [Cached Version]
  Published on: 7/18/2008    Last Visited: 8/26/2008  

  Family Secrets Revealed by Dining In's Chef Traci Higgins at The San Mateo County Fair
  ...
  Chef Traci Higgins will be sharing the great art of disguising vegetables and getting your kids (and other picky eating family members) to eat healthier without sacrificing great taste.Save precious time with her fun, quick-to-fix delicious recipes.
  
  PR9.NET July 18, 2008 - SAN MATEO, CA - Shh ... don't tell your kids, but broccoli florets are not really trees.That's YOUR secret.On August 17th, 2008 at 1:00 p.m.The Bay Area's leading personal chef service Founder/Executive Chef Traci Higgins will reveal her own savvy culinary secrets at the San Mateo County Fair (2495 S. Delaware St. San Mateo, CA 94403) with "Family Secrets: Cooking Healthy and Low-Fat Without The Kids Knowing!"Chef Higgins disguises vegetables beyond the old broccoli tree ploy, by bringing unique, creative, fun and easy recipes together that the whole family can enjoy.
  
  "I will be talking about healthy, tasty kids meals that parents can eat too.Very nutrient dense things like adding pureed carrots and sweet potatoes to tomato sauce, pureeing corn in chicken noodle soup, disguising vegetables, etc.....but things that don't take a hour," states Chef Higgins.
  
  This year's 10-day three-county Fair will be food-packed, but not just with the vast number of food vendors.
  ...
  Faigen and Higgins who both spent time in the kitchen with their mothers cooking as kids, know the value of learning about healthy and fun meals.
  ...
  Chef Higgins has worked for Cooking Light, Weight Watchers, America's Best Recipes and The Food Network on "Follow That Food" with Gordon Elliott.
  ...
  Family Secrets Revealed by Dining In's Chef Traci Higgins at The San Mateo County Fair

• 
  quickmeals.starchefs.com/news/press_releases/html/newsd - [Cached Version]
  Published on: 5/20/2008    Last Visited: 7/14/2008  

  DINING IN's Founder and Executive Chef Traci Higgins (www.dininginsf.com) knows how it feels to try to juggle a full plate and then some, which ironically is what her business helps people do.This multi-hyphenate entrepreneurial business woman, Executive Chef, Speaker, Culinary Instructor, Health Educator & Advocate, Wife and Mother, who's worked for Cooking Light, Weight Watchers and The Food Network, is having her own dream realized.San Francisco Bay Area's DINING IN is the fastest growing healthy gourmet organic food delivery service that delivers to your home or office.Chef Higgins, named one of the Top 5 Personal Chefs by San Francisco Magazine, has her own 6,100 sq. ft eco-friendly kitchen at DINING IN and is celebrating her five-year business milestone, tripling her business in just three years.
  
  WHY is her business successful?She knows helping busy people break the fast food cycle is vital to good health and wealth in terms of productivity and better quality of life.The U.S. Census Bureau states in 2007 the average American purchased fast food 16 days of the month."It is hard to break the fast food cycle because we live in an instant society.There is a mentality that everything has to get done today and that nothing can wait.Because of this, eating is a last priority and the quicker the better.For some reason it seems more important to take care of everything else first, leaving food, energy, nutrition and your well being last on the list.There is a certain level of awareness that busy professionals need to have, and that is they will get more out of their bodies via energy, focus and better sleep when they take care of them," explains Higgins.
  
  In 2003, from the humble beginnings of a one bedroom apartment, Higgins, a California Culinary Academy graduate, was preparing meals for six families, which increased to 10 clients.She accommodated this growth by adding a refrigerator and renting space from a restaurant.After doubling her business in 6 months, she grew the company almost 200% and hired a total of 12 employees as she worked out of a permanent kitchen and eventually moved again.Finally, after long commutes she and her staff are back home in San Francisco with a bustling business and still new developments to come, which keeps things fresh and exciting.
  ...
  You will spend less per month eating six DINING IN meals per week than you will eating gourmet take out or at restaurants," states Higgins.
  
  Higgins has traveled the country performing cooking demonstrations and insightful lectures on health and wellness to doctors, dietitians, health professionals and nurses and has been active in many diabetes educational forums and conferences.She has worked in the test kitchens of Weight Watchers, Cooking Light Magazine and America's Best Recipes and is credited in three cookbooks.

• 
  qm.fundraisers.starchefs.com/news/press_releases/html/n - [Cached Version]
  Published on: 3/26/2008    Last Visited: 5/14/2008  

  DINING IN's Founder and Executive Chef, Traci Higgins proudly introduces, THE DAILY DIET - a program that is more than food - it is support, personal service, easy, fresh, nutritious and pre-portioned organic meals made the same day they are delivered.They are sold in two week packages featuring a breakfast, lunch, dinner and two healthy snacks.
  ...
  This is a service in which the client will get it all and then some," states Chef Higgins, named one of the "Top 5 Personal Chefs in the Bay Area" by San Francisco Magazine."We have two different daily calorie-counted category meal options: 1200-1500 calories and 1500-1800 calories.The great thing about these meal plans for both men and women is they are determined by your current weight, previous dieting success/failures and activity level," she explains.Higgins has designed DINING IN's service focus to take pride in creating organically prepared, low-calorie food that caters to a client's dietary needs - inclusive of weight loss goals, low sodium, low cholesterol, and has received praise and support from some of the best personal trainers and dieticians in the Bay Area.She actively works with DIAKADI Body, Informed Body Pilates, MV Nutrition and Action Sports Med.Higgins, also a speaker, health educator and advocate, culinary instructor, wife and mother has traveled the country performing cooking demonstrations and insightful lectures on health and wellness to doctors, dietitians, health professionals and nurses and has been active in many Diabetes educational forums and conferences.She has worked in the test kitchens of Weight Watchers, Cooking Light Magazine and America's Best recipes and is credited in three cookbooks.

• 
  www.dininginsf.com/contact_us.html - [Cached Version]
  Published on: 5/30/2007    Last Visited: 5/30/2007  

  Traci Higgins, Founder and Executive ChefPhone: 415-255-2433, Fax 415-861-2365
  
  Email Dining In at : traci@dininginsf.com

• 
  www.fitnessprnews.com/health_and_fitness_articles/2008/ - [Cached Version]
  Published on: 3/28/2008    Last Visited: 8/9/2008  

  Home » Health and Fitness Articles » DINING IN's Menu Expands - So The Bay Area's Waistband Doesn't: Executive Chef, Traci Higgins introduces THE DAILY DIET
  
  DINING IN's Menu Expands - So The Bay Area's Waistband Doesn't: Executive Chef, Traci Higgins introduces THE DAILY DIET
  
  Summer is coming and dieting can be made easy by.... DINING IN!
  ...
  DINING IN's Founder and Executive Chef, Traci Higgins proudly introduces, THE DAILY DIET - a program that is more than food - it is support, personal service, easy, fresh, nutritious and pre-portioned organic meals made the same day they are delivered.They are sold in two week packages featuring a breakfast, lunch, dinner and two healthy snacks.
  ...
  This is a service in which the client will get it all and then some," states Chef Higgins, named one of the "Top 5 Personal Chefs in the Bay Area" by San Francisco Magazine."We have two different daily calorie-counted category meal options: 1200-1500 calories and 1500-1800 calories.The great thing about these meal plans for both men and women is they are determined by your current weight, previous dieting success/failures and activity level," she explains.
  
  Higgins has designed DINING IN's service focus to take pride in creating organically prepared, low-calorie food that caters to a client's dietary needs - inclusive of weight loss goals, low sodium, low cholesterol, and has received praise and support from some of the best personal trainers and dieticians in the Bay Area.She actively works with DIAKADI Body, Informed Body Pilates, MV Nutrition and Action Sports Med.Higgins, also a speaker, health educator and advocate, culinary instructor, wife and mother has traveled the country performing cooking demonstrations and insightful lectures on health and wellness to doctors, dietitians, health professionals and nurses and has been active in many Diabetes educational forums and conferences.She has worked in the test kitchens of Weight Watchers, Cooking Light Magazine and America's Best recipes and is credited in three cookbooks.

• 
  qm.fundraisers.starchefs.com/news/press_releases/html/n - [Cached Version]
  Published on: 4/14/2008    Last Visited: 5/14/2008  

  Incorporating today's super power foods, including fresh leafy greens like kale, chard, spinach and beet greens and grains like quinoa, barley, polenta, brown rice and oats, which provide antioxidant support and fiber, DINING IN's Founder and Executive Chef, Traci Higgins utilizes her gourmet culinary creativity to turn these super foods into a luxurious, healthy, delicious DINING IN experience and a lifestyle change for the better.But mom can have her cake and eat it, too...
  
  The average chocolate cake has almost 800 calories."The one thing I learned from my mother about food, that I apply today is to always have a great chocolate dessert every holiday - now I just lighten it up," explains Higgins."The biggest misconception people have about dieting is that dieting leads to successful weight loss - that is not the 'answer.' The answer is a balanced healthy lifestyle which includes proper portions and healthy foods.Doing it this way is easier to enjoy treats," states Chef Higgins who has a sweet tooth herself and offers over 100 dessert recipes under 300 calories from DINING IN.
  
  Higgins, named one of the "Top 5 Personal Chefs in the Bay Area" by San Francisco Magazine believes that variety is the spice of life - and variety contributes toward healthier eating, sometimes not always taught either from home or school.As a mother herself, she takes food and nutrition seriously."Kids eat at home for five years before they eat at school, so it is obvious where eating habits develop.But the responsibility falls on both - schools need to reinforce the political, social and medical communities claims and ads that a nutritious diet leads to a healthy and long life.Parents need to expose their children and teach them to eat good food, correct portions and healthy kid-friendly foods," she explains.The first thing she did as an adult opposite of what she learned growing up was to eat more fruits each day and making organic eating a choice."The only fruit we had were apples, oranges and bananas.Now I eat cherries, peaches, kiwi, pineapples, mangoes, etc.," states Higgins.
  
  Also a red meat-lover, Higgins has found a creative way to convert and prepare this food she grew up with in a healthier way by braising leaner cuts and marinating them for flavor and stuffing with fresh vegetables and it's been part of her commitment as a chef, business woman and mother, to ensure that eating right and eating healthy doesn't mean deprivation and sacrificing taste and quality.
  
  Higgins, also a speaker, health educator and advocate, culinary instructor has traveled the country performing cooking demonstrations and insightful lectures on health and wellness to doctors, dietitians, health professionals and nurses and has been active in many Diabetes educational forums and conferences.She has worked in the test kitchens of Weight Watchers, Cooking Light Magazine and America's Best recipes and is credited in three cookbooks.

• 
  www.umuni.com/article.cfm/id/316913 - [Cached Version]
  Published on: 6/9/2008    Last Visited: 8/30/2008  

  DINING IN's Founder and Executive Chef Traci Higgins (www.dininginsf.com) is proud to announce San Jose businesses and residents will now be benefiting from the healthy and organic food delivery service that San Francisco area folks have had from DINING IN, delivered directly to their offices and homes.Chef Higgins, named one of the Top 5 Personal Chefs by San Francisco Magazine, has her own 6,100 sq. ft eco-friendly kitchen at DINING IN and is celebrating her five-year business milestone, tripling her business in just three years, and the San Jose delivery expansion is a mile-marker in her continued mission to get the Bay area healthy.
  ...
  Every client receives personal attention," explains Chef Higgins.
  
  Incorporating today's super power foods, including fresh leafy greens like kale, chard, spinach and beet greens and grains like quinoa, barley, polenta, brown rice and oats, which provide antioxidant support and fiber Chef Higgins utilizes her gourmet culinary creativity to turn these super foods into a luxurious, healthy, delicious DINING IN experience and a lifestyle change for the better.She creates indulgent gourmet menus that taste decadent to the palate without anyone realizing they are eating healthy.
  ...
  There is a certain level of awareness that busy professionals need to have, and that is they will get more out of their bodies via energy, focus and better sleep when they take care of them," explains Higgins.
  ...
  You will spend less per month eating six DINING IN meals per week than you will eating gourmet take out or at restaurants," states Higgins.
  
  Chef Higgins is a multi-hyphenate entrepreneurial business woman, Executive Chef, Speaker, Culinary Instructor, Health Educator & Advocate, Wife and Mother, who's worked in the test kitchens of Cooking Light, Weight Watchers, America's Best Recipes and on the television show "Follow That Food" with Gordon Elliott for the Food Network . Higgins has traveled the country performing cooking demonstrations and insightful lectures on health and wellness to doctors, dietitians, health professionals and nurses and has been active in many diabetes educational forums and conferences.Chef Higgins is a multi-hyphenate entrepreneurial business woman, Executive Chef, Speaker, Culinary Instructor, Health Educator & Advocate, Wife and Mother, who's worked in the test kitchens of Cooking Light, Weight Watchers, America's Best Recipes and on the television show "Follow That Food" with Gordon Elliott for the Food Network . Higgins has traveled the country performing cooking demonstrations and insightful lectures on health and wellness to doctors, dietitians, health professionals and nurses and has been active in many diabetes educational forums and conferences.

• 
  www.californiaprnews.com/california_articles/2008/05/di - [Cached Version]
  Published on: 5/22/2008    Last Visited: 9/9/2008  

  DINING IN's Founder and Executive Chef Traci Higgins (www.dininginsf.com) knows how it feels to try to juggle a full plate and then some, which ironically is what her business helps people do.This multi-hyphenate entrepreneurial business woman, Executive Chef, Speaker, Culinary Instructor, Health Educator & Advocate, Wife and Mother, who's worked for Cooking Light, Weight Watchers and The Food Network, is having her own dream realized.San Francisco Bay Area's DINING IN is the fastest growing healthy gourmet organic food delivery service that delivers to your home or office.Chef Higgins, named one of the Top 5 Personal Chefs by San Francisco Magazine, has her own 6,100 sq. ft eco-friendly kitchen at DINING IN and is celebrating her five-year business milestone, tripling her business in just three years.
  
  WHY is her business successful?She knows helping busy people break the fast food cycle is vital to good health and wealth in terms of productivity and better quality of life.The U.S. Census Bureau states in 2007 the average American purchased fast food 16 days of the month."It is hard to break the fast food cycle because we live in an instant society.There is a mentality that everything has to get done today and that nothing can wait.Because of this, eating is a last priority and the quicker the better.For some reason it seems more important to take care of everything else first, leaving food, energy, nutrition and your well being last on the list.There is a certain level of awareness that busy professionals need to have, and that is they will get more out of their bodies via energy, focus and better sleep when they take care of them," explains Higgins.
  
  In 2003, from the humble beginnings of a one bedroom apartment, Higgins, a California Culinary Academy graduate, was preparing meals for six families, which increased to 10 clients.She accommodated this growth by adding a refrigerator and renting space from a restaurant.After doubling her business in 6 months, she grew the company almost 200% and hired a total of 12 employees as she worked out of a permanent kitchen and eventually moved again.Finally, after long commutes she and her staff are back home in San Francisco with a bustling business and still new developments to come, which keeps things fresh and exciting.
  ...
  You will spend less per month eating six DINING IN meals per week than you will eating gourmet take out or at restaurants," states Higgins.
  
  Higgins has traveled the country performing cooking demonstrations and insightful lectures on health and wellness to doctors, dietitians, health professionals and nurses and has been active in many diabetes educational forums and conferences.She has worked in the test kitchens of Weight Watchers, Cooking Light Magazine and America's Best Recipes and is credited in three cookbooks.

• 
  www.dailydietsf.com/how_it_works.html - [Cached Version]
  Last Visited: 8/28/2008  

  Traci Higgins, Executive Chef and Owner of Dining In | Daily Diet

Page:  1 2 3 4