About Ali

A Little Bit About Me

By day I have a career in IT and work for corporate America.

In my free time, I love my husband, children, and three grandchildren.  I sit in coffee shops writing essays for my blog, go for long bike rides, laugh with friends, read books, say another prayer, cook dinner, battle imperfections, make it through another workout, play with our 2 golden retrievers + 2 kitties, and try my best to avoid cookies

Stories from my life are woven throughout the posts, though there are certainly some favorites that tell a lot about who I am

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Food Philosophy

A few thoughts about the recipes and writing found throughout the site.

I’m a holistic nutritionist and studied at Hawthorn University.

Much of my writing is in the space of nutrition, exercise, and healthy living.  The intent isn’t to offer opinions of right or wrong; instead, food for thought and the acknowledgment that life is far from being an exact science.  What works for one person may not work for another

My approach to food and cooking is probably best described as healthy, natural, and balanced.  Therefore, you’ll find recipes centered around vegetables, lean meat, good fats, natural sweeteners, fruits, whole grains, legumes, seeds, and nuts.

While there are many popular eating plans, at our house, every day and at every meal, we’ve chosen a simple focus instead.  A diet that’s as varied as possible and filled with whole foods rather than processed.  We buy the best quality produce we can afford, organic when possible, and nothing that’s been genetically modified.

Our pantry contains a wide variety of whole-grain flours, dried fruits, seeds, and superfoods.  In the fridge are seasonal veggies. There are jars filled with flavorful sauces, spreads, and nut butters.  Lots of cheese, a couple of versions of plant milk, and a few bottles of something bubbly.

Some of the site’s recipes are vegan, vegetarian, or paleo, although we don’t espouse to a specific way of eating.  Many of the recipes are also gluten-free, although I love to bake with spelt, whole wheat, and other whole grains.  It’s nice to feel strengthened and energized after a meal, rather than heavy and bloated.

For me, success doesn’t come from forbidding myself; instead by striving for balance and listening to my body.  There are also treats.  After all, what would a birthday be without my Mom’s rice pudding?  Or the state fair without a gyro and a mini-doughnut or two?  A game of pool without a handful of nuts and a frosty-mugged beer?

Inspiration for our meals come from lots of different sources:  friends, family, restaurants, and favorite blogs.  I’ve found I’m most creative when time is of the essence, and the outstanding question is simply

“What’s for dinner tonight?”

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Thank you for reading

For those of you who take a few minutes out of your day, to stop by the site and catch up, I offer the sincerest of thank yous.

Thank you too, for the stories you’ve sent about recipes you’ve enjoyed.

It makes me smile a million times over to hear of making whole wheat greek yogurt pancakes in the mornings with your kids, drip beef sandwiches on a Tuesday evening, spaghetti and meatballs for special diner parties, or whole wheat chocolate chip cookies .. just because