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Though I grew up cooking with my mother and grandmother, my love for cooking and creating my own recipes really didn't come to fruition until my latter years of college. I had gotten tired of eating unhealthy food and feeling sluggish all the time just because I hadn't learned how to cook anything that wasn't overprocessed or microwaveable. This was my inspiration to engineer healthy meals that would not only give me the nutrition and energy I needed but that also tasted delicious.
I began simply with fix it and forget it crock pot recipes and moved on quickly to casseroles and roasts. I began adapting recipes to my own tastes post-college (a la vegetarian white sauce lasagna) as most of my treasured childhood favorites were too unhealthy to include as part of my normal diet. My love of healthy cooking has grown over the years to include not just American classics and the traditional Mexican and Italian eats but also Greek, Thai, Indian, Viatnamese, Cuban and Caribbean-inspired dishes.
I've flirted with vegetarianism over the years but I've never committed to that lifestyle long-term. However, I do now enjoy cooking a variety of meat-free meals which vary from veggie dishes to dishes with soy protein substituted for meat. My preferences have also evolved over the years to include more fresh produce, organic when possible, for the taste factor as opposed to canned vegetables for the economic and convenience factors.