I was born and raised in Riverside and grew up when I moved to San Diego in 2007 where I currently live with my cat in a condo full of messiness. In 2011, I was diagnosed with type 2 diabetes, ignored doctors orders to get on meds and “cured’ myself with a lifestyle change. I’m now the healthiest I’ve been in my entire life and look forward to sharing my continuing journey here at Cauliflavor. My approach to cooking, eating and life in general (we’ll leave freezable out of that particular aspect) boils down to these six ideas:
Fresh, as in a focus on real ingredients, mostly produce and meat, which (usually) contain only limited ingredients, all of which I can pronounce.
Fast or freezable, as in on your plate in under 30 minutes or able to make your time in the kitchen produce more than tonight’s dinner.
Flavorful as in absolutely NO steamed veggies, 2xs the garlic a recipe asks for, cooked in lots of healthy fats and upgraded with tons of commonly accessible spices.
Frugal as in I’m on a limited budget and have found some clever ways of stretching a buck while eating good-for-me food. And yes, this means I don’t use organic, grass-fed everything (more on that later).
Flexible as in grounded in foundational go-to recipes and techniques that provide foundations for 100s of healthy meals with completely different flavor profiles to keep things both simple and NOT boring.
I have no official training or certification in cooking, nutrition, fitness or the like so please, please, please take everything I say with a grain of salt. All I can share is what has personally helped me, I hope you find it helpful too.
Want to know more? Email questions to email@example.com.
“To eat is a necessity, but to eat intelligently is an art.”
– La Rochefoucauld