Hi, and welcome!

It’s been a while (eight years, to be exact!) since I last posted here, but after joining a new gym and meeting so many people curious about what I’m cooking, I decided it was time to bring this little project back to life.

A few things you should know about me and my approach to cooking:

I don’t measure. I come from a long line of Italian women who taught me to “measure with my heart,” and I’ve fully embraced that. When you see measurements in my recipes, they’re more like suggestions than rules. My hope is that you’ll use my recipes as a jumping-off point to experiment, adapt, and make them your own. Cooking should be joyful, not rigid.

This blog has evolved. Once upon a time, it was strictly paleo (yes, you’ll still stumble across the occasional oddball post… like brownies made with teff flour. Yikes). These days, my focus is simply on clean eating—which, for me, means prioritizing whole foods over highly processed ones. Think animal proteins, veggies, fruits, beans, healthy fats, herbs, and spices.

The dairy dilemma. Dairy and I have a complicated relationship. Cow’s milk and anything made from it (cream, yogurt, cheese) just don’t work for me. But goat and sheep’s cheeses? That’s where I’ve found my happy place. You’ll see a lot of feta (the real kind), pecorino romano, and goat cheese in my recipes. Of course, if you love cow’s milk cheese, go ahead and use your favorite swaps.

At the end of the day, my philosophy is simple: eat real food, cook with love, and don’t be afraid to get creative. I hope these recipes inspire you the way sharing them inspires me.