My Kitchen Philosophy: Keeping It Simple and Nourishing

There are so many diets out there—vegan, carnivore, paleo, keto—but me? I just like to eat real food. My approach to cooking is simple: back to basics, trust my gut, and make meals that feel good. I believe in home-cooked food, making the most of what I have, and keeping things practical and delicious.

Learning to Cook on the Fly

I didn’t always cook the way I do now. When my kids were little, I was juggling school, two jobs, and all the craziness of daily life. I had to figure out how to make dinner out of whatever was in the fridge—fast. Over time, I got better at it, learning what worked and what didn’t. Now, I cook with intuition, grabbing ingredients and making something tasty without overthinking it.

Loving Recipes, But Also Digging Deeper

I love reading recipes and watching chefs work their magic. But after I hit forty, my body started sending me warning signs—I wasn’t feeling great, and I knew food had something to do with it. So, I started learning about the science behind what I was eating. It took me years to really understand how food affects my body, but once I did, everything changed.

Eating for Health (Without Overcomplicating It)

These days, I eat in a way that makes me feel good. That means cutting back on sugar and ultra-processed foods and drinking less alcohol. I quit smoking over 20 years ago—one of the hardest but best decisions I ever made. But I’m not about strict rules. I still enjoy treats and party food now and then because food should be fun, too! I focus on good sleep, daily movement (not always a workout, but something active), and staying connected with people I love. When I stick to these habits, I feel my best inside and out.

Feeding a Busy Family

With a husband and two teenage boys who play sports, food disappears fast in my house! Everyone has different tastes and needs, but I’m not a short-order cook. Instead, I keep my kitchen stocked with essentials:

• Protein: Grass-fed beef, organic or pasture-raised chicken, pork and eggs, wild-caught seafood, canned tuna, salmon, and sardines.

• Veggies: Fresh and frozen—potatoes, sweet potatoes, carrots, broccoli, cauliflower, green beans, peppers, peas, leafy greens.

• Fruits: Apples, whatever’s in season, and frozen berries.

• Grains: Organic quinoa, beans, rice and for the kids, high-quality Italian pasta and bread.

• Dairy: Organic unsweetened yogurt, cheese (I love feta!)

I do one big grocery run a week, choosing fresh produce that will last. I also stock up when things are on sale and buy in bulk, which means my freezer is always full of go-to ingredients. I shop at Aldi, Walmart, and my local Hannaford and Adams, where I can find great deals and quality products.

And I hate wasting food! Leftovers get a second life—roasted veggies might turn into a frittata or end up in a salad and overripe bananas? They mean banana bread is coming (I swear my boys let them sit just for that reason!).

Keeping It Real in the Kitchen

At the end of the day, my kitchen philosophy is simple: cook with love, keep it real, and make food that fuels both body and soul. No crazy diets, no stress—just good food that makes me and my family happy. And honestly, that’s the best way to cook.