Here is a round-up of some questions I’ve been asked regarding the blog… if you have one that is not listed on this page, please feel free to email me!
1. What is “healthy” food?
Ask a dozen different individuals what they think “healthy” food is, and you will undoubtedly get a dozen various answers. It is a highly subjective term, and it’s okay if your definition differs from mine (in fact, it probably does).
Here’s what healthy means to me: The majority of my diet revolves around fresh fruits and veggies, whole grains, low-fat or fat-free dairy, legumes/beans, and some meat. I steer clear of highly processed products and pre-made meals, preferring to cook and bake the majority of what I eat. I enjoy a wide array of foods, and do not eliminate any categories or food groups.
Things I eat/cook with often:
- in-season produce, always organic if I eat the skin (see #5 below)
- 100% whole wheat bread, oatmeal, brown rice, wheat berries, whole wheat pasta, whole wheat pizza dough, quinoa
- fat free or low fat plain (no sugar added) Greek yogurt
- reduced fat cheeses
- unsweetened vanilla almond milk
- organic fat free and low-fat dairy milk
- all-natural peanut and almond butter
- homemade desserts & baked goods featuring a moderate amount of unrefined sweeteners (evaporated cane juice, Sucanat, maple syrup, honey, brown rice syrup) and substitutes such as unsweetened applesauce for butter or oil
- olive oil
Things I eat/cook with sparingly:
- meat (chicken once or twice a week; fish once or twice a week; pork occasionally; red meat very rarely), and when I do eat it, I serve myself small portions
- full-fat dairy products, such as cheese, milk, yogurt, and ice cream
- white potatoes
- canola oil
- packaged products (chips, crackers, cookies, etc.)
- fruit juice
Things I do not eat/cook with:
- hydrogenated fats
- high fructose corn syrup
- highly processed foods
- white sugar
- white flour
2. Do you keep track of calories?
I personally do not, but many readers requested that I post the nutritional information for the recipes that I post on the blog, and I was happy to oblige!
3. What kind of camera do you have?
I have a Canon EOS Rebel T3i (photos prior to 1/2012 were shot with my PowerShot S5IS). I use the manual setting on my camera so that I have control over aperture, ISO, shutter speed, etc.
I consider myself a novice food photographer, and am always picking up tips from fellow bloggers.
4. What’s with the “Monday Musings” posts? And why the Instagram photos?
I wanted to share some of my day-to-day life with my readers. Most the content revolves around food, but you will also find tidbits about my personal life… I think it’s a fun way for you to find out a little bit more about me!
I don’t always have my camera on me, but what I do almost always have on hand is my iPhone. Thus the Instagram shots.
5. I noticed you often list fruit and vegetables as “preferably organic”. Why?
It is my personal preference to buy the organic versions of fruit and veggies with skin that I eat (all berries, apples, all stone fruit, pears, kiwi, grapes, lettuce and other leafy greens, peppers, tomatoes, zucchini, broccoli, cauliflower, eggplant, sweet potatoes etc.) and conventional versions of produce I peel first (bananas, melons, mangos, pineapple, citrus, corn, onions, avocados etc.).
I always add in “preferable” because I know it is not within everyone’s budget to spend extra money on organic produce.
6. You seem to eat a lot of sweets. How is that healthy?
It’s no secret that I have a sweet tooth. I eat dessert every single night and don’t feel guilty in the slightest ;). I rely on certain unrefined sweeteners (evaporated cane juice, Sucanat, pure maple syrup, honey, brown rice syrup, Medjool dates) and fat substitutes (unsweetened applesauce, pumpkin puree, Greek yogurt) when baking in order to keep sugar and fat in check. I have also “trained” my sweet tooth to be satisfied with less-sweet treats, so I will often halve the amount of sweetener called for in baked goods and other desserts.
7. How much money do you make from the blog?
Between revenue from being a featured Foodbuzz publisher and freelance blogging/recipe development jobs, I make enough so that I was able to leave my full-time teaching position and nanny part-time, but certainly not anywhere near enough to be able to support myself (thanks John!!).