I am an omnivore who occasionally flirts with the idea of becoming a pescetarian. I enjoy cooking for and eating with my carnivorous friends and family, but the majority of the meals I make at home are sin carne. My current practice is to prepare meals with meat infrequently, but when I do, I invest in fresh, high-quality proteins. My food inspirations include Jamie Oliver, who never bothers to wash the dirt from his hands as he transforms his garden produce into beautiful plates of colors and flavors, Heidi Swanson, whose recipes are creative and healthful celebrations of all things vegetarian, and my mother, whose health-conscious food provided the initial impetus for this wonderful hobby of mine, and who never tires of conversations starting with, “Guess what we made for dinner last night….”
Above all else, I enjoy making food that makes you feel good not only during, but after eating it. Eating meals should provide a healthy boost of energy, and I do my best to incorporate ingredients and methods that contribute to this boost rather than detract from it. Real foods, vibrant colors, fresh flavors, and simple preparations–these are the things that bring me back to my kitchen, ready to prepare the next meal.