I’m Melanie, and I’m all about living mindfully, getting my veggies in in fun ways, and figuring out how to feel my best through food.
The recipes you’ll find here are mostly plant-based, naturally sweetened, and inspired by my upbringing across the US.
I moved around A LOT growing up (15 times to be exact) and the one thing that always made me feel at home was moving my body and making healthy food.
When I’m not in the kitchen, I’m teaching yoga as a RYT-200 or spending time outside in the sun. Or if it’s not sunny in Atlanta, I’m definitely on the beach in my head. My hope is to inspire a love of feel-good food and encourage you to try something new.
With love and excitement,
FAQ
Are you vegan?
I consider myself plant-based, meaning that the bulk of my diet consists of fruits, vegetables, nuts and seeds. For protein, I generally lean on beans, seafood, shakes and the occasional BBQ wing or burger (because life without my hubby’s grilling isn’t worth living).
Eating this way has completely changed my life. I used to suffer from terrible adult acne and anxiety, and when I started to eat more plants and less processed food, things changed.
My acne spells disappeared, my cholesterol lowered, I didn’t rely on coffee to get out of bed, my blood pressure reached healthy levels, I lost weight without really trying (after a LIFETIME of trying) and my hands didn’t go numb with carpel tunnel every night.I learned that these ailments don’t “just happen” and that they can be prevented or controlled through food.
Do you blog full time?
For now, food blogging is a passion that I am still new to. I don’t really have one “full time” job anymore. I run a marketing consulting firm and teach yoga by day, and I wouldn’t have it any other way.
What’s your favorite thing to make?
Desserts and salads. I have a huge sweet tooth and it’s always a fun challenge to try to health-ify brownies, cookies, cakes, etc. I also love the flavor variety that a salad provides. A salad bowl is truly a blank canvas and the amount of flavors, textures, and temperatures of food you can layer on is limitless.