Who We Are

Tracie, Founder & CBO (Chief Baking Officer)

I have had a sweet tooth for as long as I can remember, with a fondness for cookies, bars and brownies; though I do not discriminate and love all food! My enthusiasm is apparent when I talk about food; I get animated and start to talk faster. I know it is just as much an emotional experience as physical, incorporating the senses while nourishing the body. As my family can attest (with a sigh, as we are on our 3rd stop or going an hour out of the way, throw in that I occasionally get us lost) when we travel. I research beforehand and have bakeries and restaurants mapped out. Since my teen years, I have been in the kitchen, baking at least once or twice a week.  As time has passed, this has not changed, but I began to recognize the importance of what I put in my body. If I eat processed foods or foods containing refined grains and preservatives, I can feel the difference. So many times in my life, I have said to myself that I need to cut back and eat less baked goods to maintain a healthy weight and lifestyle. Though I simply don’t have the willpower to curb it!

Along with my sweet tooth, my genes also include a family history of heart disease, high cholesterol and high blood pressure. With a borderline high cholesterol check and my insatiable cravings, I decided to embrace them and continue to make the foods that I love to prepare and eat, but put a healthy spin on them. I modified my recipes so that they deliver health benefits, but don’t sacrifice taste and still satisfy. I recognized that I could replace fats with healthier fats and refined grains with whole grains. I sought out ingredients that are unprocessed and contain no hydrogenated oils or trans-fat and are predominantly organic to make my food healthier for the heart and the body. Thus, “For the Health of it! Foods”, with the initial product offering of “Avocadough”! Food that satisfies but doesn’t leave you feeling guilty.




“Research & Development” Team

My Husband and Children have served as my “Research & Development” team for years. Of course, they have been willing participants, especially when it is a flavor they know and love! Sometimes unwittingly, when it comes to the introduction and perfection of a new recipe.