My approach on foods and recipe ingredients

As I have already mentioned in multiple places around this website, I have had my fair share of diets and problematic eating behaviors in my life. Therefore, I am not the one who will point fingers or judge anyone for their food preferences or their chosen ways of eating. But since you are navigating my website, and you come across my recipes and nutrition advice, I thought that it would be fair to have a page where you can read all about my philosophy on various foods, and how I use them as ingredients in my recipes.

My food philosophy

I have tried many approaches towards foods during my experimental years of dieting. Healthy eating, clean eating, sugar-banning are just a few of them. Nowadays, my enriched nutrition knowledge and a little bit of life wisdom that I acquired after walking on earth for more than four decades, have led me to a different philosophy that can be summed up in the following points:

Natural foods, as close to their original form as possible, are the most nutritious ones.
There are no bad foods and good foods for a healthy person. But there are foods that are more nutritious and should be chosen more frequently, and foods that could potentially pose health risks and should be eaten in moderation. However, for people with health issues, there are foods that could deteriorate some conditions and they should be avoided or consumed rarely.
Similarly, there are no bad and good cooking methods for a healthy person. There are some cooking methods that could pose health risks – like deep frying – and should be used less often. As with foods, for people with certain health conditions, these cooking methods may need to be avoided.
Variety, moderation, basic cooking skills and basic nutrition knowledge are the foundations of good eating.
There are some aspects of eating that are equally or even more important than the kinds of food we eat. Food safety, seasonality, mindful eating are just a few examples.

The ingredients in my recipes

Most of the times I use natural ingredients in my recipes, as little processed as possible. Their nutrients are intact, and I believe they have all the taste. I prefer wholegrain cereal, grains and cereal products but I do use white flour in a few recipes.

Am I a vegetarian?

I would like to be. Because I just don’t like meat. I never did. But I occasionally eat it because my family does and I am the one who cooks for my family. My recipes, though, the ones I choose to post on my website, are meatless. They don’t contain any kind of meat, poultry or fish but they do contain eggs and milk products.

Food Labels

A healthy person who eats a variety of foods and practices moderation on their everyday meals, does not need to read food labels. When it comes to packaged products, I believe it is more important to read ingredients lists than food labels.

I provide nutrition facts for my recipes as a courtesy and also for visitors of the website who might have special dietary needs. The amounts of macronutrients and micronutrients presented are estimates as is every single food facts label that you will come across, on the internet or on a product. Each individual is different and this is true for people as well as foods.