Real Food Liz/Liz Wolfe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Regarding other affiliate links and affiliate relationships: I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. An underlined hyperlink denotes a sponsored, affiliate or Amazon Services LLC link from which I earn or have earned a fee. For more information, click here.
All right. My podcast partner Diane will roll over in her Lulus when she reads this, but here is my truth: I can list the roles of the fat-soluble vitamins, I can pinpoint signs of mineral deficiency, and I can put together a hormone-balancing, fertility-boosting, skin-healing protocol for a nutrition client…but when I'm in the kitchen cooking, I usually forget the salt & pepper.
I know that S&P are the cook's most basic tools, but I forget that. I do.
Other things I forget: that I have stuff cooking on the stove. That I have stuff cooking in the oven. That I have food thawing on the counter. That my finger tips work better when they remain attached to my fingers.
Seeing a pattern?
And I can't promise I'll ever remember. Maybe I will. Maybe I'll find room in my head for the most basic of cooking skills. But at this point, my brain just isn't working that way, and I don't intend to make room right now. Why? Because the goat escaped and there is chocolate to be eaten and I just discovered Game of Thrones. And, y'know, WORK.
HELLO, my life is full.
So for now, I cook the simplest of simple things, and when they end up tasting good, I make them again and again. Like the bison butternut bowl.
It dawned on me that there juuuust might be people like me out there. People that love the nitty-gritty of nutrition, who appreciate a phenomenal cookbook and beautiful pictures, but whose brain shuts down after the fifth ingredient. Or any mention of words like “whisk” (pronounced hooo-isk) or “fold.”
Some people just want the pertinent information, no filler: some smart guides to good nutrition, a rundown of the “whys” and “hows,” some EASY special menus to make holidays seamless, a few no-frills ways to make cooking and eating real food easier, and some awesome recipes…that they'll actually make.
For these folks, and for myself, I created Good Food for Bad Cooks. Drawing on my experience as a Nutritional Therapy Practitioner (NTP) certified by the Nutritional Therapy Association, I assembled the tools, the EASY recipes, and the information you need to make it work. Nothing else.
I hope to see you there!
Want more? Try my Email Exclusives!
Stay in the know & get exclusive subscriber-only goodies!