Stepfanie Romine is a journalist turned cookbook author, health coach and yoga teacher who has lived and cooked on three continents. After spending a year teaching English in South Korea and later discovering Ashtanga yoga, she turned her passion for health and wellness into a career.

Stepfanie has worked as editorial director for an online healthy living community, and as a copywriter and recipe developer for an herbal products manufacturer. Today she is a freelance editor and writer, specializing in plant-based nutrition and natural health and wellness, and she also teaches yoga and cooking classes.

Stepfanie was introduced to mushrooms during her time abroad. Then in 2012, she and her husband moved to the mountains of North Carolina to prioritize healthy living. A temperate rainforest with unparallelled biodiversity, Asheville and the surrounding area is a mecca for natural health, and Stepfanie dove right in, learning about herbal medicine, foraging for plants and mushrooms and soaking up as much information about the natural world as possible. Having followed a plant-based diet since 2010, Stepfanie felt drawn to natural and herbal medicine, including the healing power of mushrooms.

Stepfanie is an experienced registered yoga teacher, and she is also an ACE certified health coach and fitness nutrition specialist. She has completed courses in herbal supplements and holistic and integrative nutrition and is working toward a certification in functional movement.

Stepfanie cooks healthy, seasonal, plant-based meals (with plenty of medicinal mushrooms) to fuel her active life and her husband’s long-distance road cycling. Stepfanie is the co-author of three books, including The No Meat Athlete Cookbook. She and her husband have three cats. Find her online at www.theflexiblekitchen.com

At SparkPeople.

com, Chef Meg Galvin develops

healthy recipes, tests some of our best member-submitted

dishes, and teaches the fundamentals of

cooking through informative and entertaining videos,

blogs, and articles. A World Master Chef since

2005 (one of only twenty women in the world with

that title), Chef Meg hosted the regional television

show The Dish and a series of cooking videos on a

local station. She has appeared on TV and radio, and in print, both locally

and nationally as a SparkPeople

expert. A faculty member at the Midwest

Culinary Institute at Cincinnati State Technical and Community College,

she trained at Le Cordon Bleu in London and uses classical French cooking

methods and farm-fresh

foods to create flavorful and satisfying healthy

dishes.

Raised in a large farm family in central Kentucky, Chef Meg now lives in

northern Kentucky with her husband and three teenage sons. On any

given day, this world-class

chef can be found hitting the pavement on long

runs or cheering on her boys at their numerous sporting events. She balances

her busy schedule by incorporating her home life and career, bringing

her kids into the kitchen, and testing recipes on—and

with—her

family. This is her second book.