So the first thing you probably need to know about me is I work in biology research, which means I love a good protocol. The one thing I’ve always loooved in a protocol, is the troubleshooting section. Running the same damn experiment 20 times with 20 new problems is probably the most frustrating aspect of research and is obviously a necessity at times with new protocols. But when you run a protocol with someone who’s been-there-done-that that can explain where you’ll probably make a mistake unknowingly or found a faster way of doing a step? WAY more fun!

That’s the first thing I’m going to bring to this blog, because I’m only going to write tried-and-true good food. Second thing is trying to limit the sugar, white flour, processed food, etc. Sean, my husband who gets to be my number one guinea pig, was diagnosed with type 2 diabetes in 2017 so we’ve been conscious of removing foods that can spike his sugar levels. Plus, it’s more of a challenge, which is way more fun.

Other things to know: I work in the tiniest Boston kitchen possible, with a fridge/freezer that is literally the next step up from a dorm sized one, and I like to shop monthly and prep/cook weekly. Did I mention I like a challenge?

This leads to some ‘weird’ foods that can include some weird ingredients that I’ll try to let you know where they can be found (damn Shirataki noodles took AGES!!). Some things will be sugar-free or ‘low-carb’ and not always natural food, though I generally try and stick to whole foods and only use honey for a sweetener. Course, if you’re curious or have questions, you can always comment or email and I’ll try to respond in a timely manner. Thanks!!

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