My French roots
I eat, therefore I am. I grew up in France with a mother who was a fantastic cook and a father who was the harshest food critic I have ever known (his highest compliment was “hmmm, that’s not bad”).
With five siblings and a grand-mother living with us, I had plenty of chances to watch my Mom cook for a crowd of nine. I helped whenever I wasn’t doing homework, learning by watching her transform simple ingredients into memorable meals.
Food was always the favorite conversation at our dinner table, either reminiscing about the last meal or planning the next one. I ate my very first hamburger at McDonald’s in Paris when I was in college, and it was a luxury I could barely afford on my stipend. By then I had already realized that cooking at home was far more affordable and much more rewarding than eating out.
A journey in my kitchen
Over the years, my cooking has evolved with each stage of life. When I arrived in the U.S. at age 22, I had to adapt to the ingredients I could find here (goodbye fromage blanc and crème fraîche). Later, when I was cooking for my children, I introduced them to classic French dishes but also gave in to some American staples like hamburgers and hot dogs (yes, guilty as charged!).
Today, both of my kids are healthy adults who will try just about any food, and can outcook me on most days. My husband, who grew up in New York, is still my best customer. He’s also nudged me to broaden my repertoire with global flavors, from Indian curries to Tex-Mex favorites.
Pivoting to the Mediterranean Diet
As my husband and I grew older, I became more intentional about food choices. We wanted to stay healthy and enjoy a good quality of life into our later years. The Mediterranean Diet is widely recognized by the medical community as one of the healthiest eating patterns in the world, and it quickly became my blueprint for everyday meals.
I started focusing on vegetables, whole grains, beans, seafood, and extra-virgin olive oil, while keeping meals simple, colorful, and satisfying. Sharing Mediterranean Diet recipes here on my blog is my way of showing how approachable and delicious this way of eating can be.
Getting an education
I never do anything halfway. My curiosity led me from personal research into formal nutrition studies. I completed programs from some of the most respected institutions in the world, including:
- Harvard Medical School: Nutrition and the Metabolic Syndrome, Culinary Health Education Fundamentals
- Stanford University: Introduction to Food and Health, Child Nutrition and Cooking
- Emory University: Controlling Blood Pressure, Weight Management
These courses gave me an evidence-based foundation in healthy eating, disease prevention, and weight management.
I’ve always had a strong love of learning and problem-solving (as a longtime Mensa member, I thrive on research and critical thinking). More importantly, I channel that curiosity into helping others. Today, I combine decades of hands-on cooking experience with this training to guide readers and clients toward sustainable, balanced eating.
I also offer nutrition coaching, with a special focus on helping post-menopausal women who struggle with weight management.
Featured in the media
My work has been featured in U.S. News & World Report, where I contributed tips on how to succeed with the Mediterranean Diet. Being part of conversations in trusted publications reinforces my mission: making healthy eating approachable for everyone.
Eat Food. Not too much. Mostly plants.
We all know these wise words from Michael Pollan. But putting them into practice every day takes planning, creativity, and a willingness to experiment. That’s the part I love most. By sharing my recipes here, I hope to inspire you to prepare meals that are good for your body, enjoyable for your family, and easy enough to make every day.
Forget picky eaters
Your kitchen isn’t a restaurant or a cafeteria. Dinner time can be so much nicer with less ordering and more enjoying. I love creating recipes that satisfy both adventurous eaters and hesitant ones, encouraging families to try new ingredients together.
Not a great cook?
That’s okay! I’m not Martha Stewart, and I’ve had no formal culinary training. What I do have is a lifelong love of food, decades of cooking for family and friends, and the belief that anyone can learn to cook with a little guidance.
If I can do it, so can you. Let’s get cooking!
