How I think about food
For five years I planned and cooked meals for families, coached people on nutrition, and was a top-rated home chef on WoodSpoon. My cooking is grandma-style: good ingredients, big pots, lots of vegetables. My view on food is pretty simple: balanced, varied, and made in a way you can actually keep doing.
No fads, no one plan for everyone
Variety beats rules
Vegetables, grains, beans, fish, meat, eggs, fruit, good fats. Lots of different things across a week, not one food group doing all the work.
If you can't keep it up, it isn't working
Most plans fail in month two, not day two. The best way of eating is the one that still fits your life in March.
A label isn't the same as healthy
A vegan cookie is still a cookie, and a lot of "clean" food is sugar with better branding. Cutting out everything but meat isn't the answer either.
Simple beats impressive
A pot of soup on Sunday will do more for your week than a 19-ingredient recipe you make once.
Everyone's different
Bodies, budgets, cultures, schedules and families all vary, so the food should too. My training draws on everything from standard nutrition to Ayurveda, and none of it is one-size-fits-all.
Feeding people is care
Some of the best conversations I've had happened over a big pot of something. Cooking for people is one of the oldest ways we look after each other.
A menu, a grocery list and recipes, built around each family
Every week a family got a short menu that fit their tastes, diets and schedule, a grocery list, and recipes with make-ahead tips. Sometimes I cooked it in their kitchen, sometimes I dropped it off.
Lots of different cuisines, so no one gets bored, and always room for swaps when someone hates eggplant.
- Sunday prep · Turkish-style breakfast bowl
- Smoothie · Spiced apple, with secret cauliflower
- Monday · Spiced shrimp and mango lettuce wraps with coconut sauce
- Tuesday · Ginger garlic beef and vegetable stir fry
- Wednesday · Italian sausage and vegetable soup
- Thursday · Moroccan apricot and almond chicken stew
Postpartum meal prep
For a while I cooked for new parents as a "food doula": healing, grandma-style food for the fourth trimester, so the weeks after a baby arrives aren't spent on cereal and takeout.
- Perinatal nutrition
- Local ingredients
- Any diet
- In your home or dropped off
Therapy is my focus now. If you're expecting, or know someone who is, and you'd like to hear if I start it up again, email me.
Things I actually make
Family cooking, mostly. Big pots, sheet pans, lots of vegetables, food from everywhere, and the occasional pie.
Where this fits now
I'm not a dietitian, and therapy with me isn't nutrition coaching. But how you eat, sleep and move affects how you feel, so when it's relevant I'll ask about it, and I won't judge the answer.