As a cookbook author and food blogger, as well as a food writer, food stylist/photographer, and nutritionist, I keep my hands in as many projects as I can fit in—all of which involve food and/or drink.
Eating whole foods (preferably in season), including plenty of whole grains, protein (pulses, eggs, whole milk yogurt, nuts, etc.), produce, and healthy fats, is a priority for me, though I’m fairly relaxed with my diet.
Nothing is off-limits, especially when I dine out, but I try to keep the majority of my food plant-focused, which I’ve found works well for my body and keeps my brain sharp.
My daily eats change dramatically with the seasons. Eating according to what’s in season not only tastes delicious but is more economical, supportive of local farmers/businesses, and inspires what I cook and write about for work.
I’m lucky to not have any food allergies (minus Brazil nuts) or intolerances, but I grew up with a sister with celiac disease, so many of my daily meals—and my new cookbook, Whole Bowls—are naturally gluten-free. And I rarely eat the same thing every day, as I want to experience everything.
Let’s get my day of eating started, shall we?