My mom was the original gangster of crunchy health food.
Growing up, her idea of an after-school snack was organic fruit leather that was just a touch too leathery, various carob-covered nuts from the bulk bin, or a rice-based ice cream that tasted like lightly sweetened snow. Naturally, I spent most of my childhood rebelling against this menu, and going into full Fruit-by-the-Foot binge mode at friends’ houses.
It took me a few decades to get on board. But since you’re here, it’s safe to say that all those bowls of millet eventually caught up with me. And it’s my daily mission on this site to make them taste less like something that should be served to Oliver Twist.
Cooking was something that grew on me much sooner. I was so starved for creativity during my first job out of college that in 2008, I ended up starting a food blog on the side to feel some sort of purpose and re-find my sanity. That led to a cookbook deal, which gave me the confidence to leave said cushy corporate job at the height of the recession to launch a career in food.
In my early twenties, I hustled hard and took on pretty much any odd food job that involved buttercream and not my naked body. And it was all going pretty well until I was diagnosed with an autoimmune disease: Hashimoto’s Thyroiditis.
Things changed after that. I spent most of my mid-twenties trying to get on board with the health hand I was dealt, and using my professional experience in the kitchen to attempt to heal my body with leafy greens.
I launched this site in 2012 as a virtual home for my gluten-free comfort food—-recipes that marry my old life of chef-ly hedonism with my new one of being conscious of my health. I try to keep things approachable, accessible and not-too crunchy. You won’t find baked goods that require 10 different alternative flours, or ingredients that need to be sourced from the specialty health food stores of my childhood.
You’ll also find healthy hedonist travel guides, and insights about balanced lifestyle choices beyond what’s on your plate…like all the reasons why kale margaritas are better than no margaritas at all.
At the beginning of 2015, I decided to double down on all the self-care practices that fell by the wayside when I left the corporate world to become a professional slicer and dicer, by making one lifestyle change, one month at a time. You can read the archives of the yearlong Wellness Project series to explore my roadmap for healing.
My mission on this site is to give folks who feel overwhelmed by all the health to-do’s on the internet, permission to choose their own wellness adventure. To find practices that are worth the time, money and energy we spend on them, and a shame-free way to kick those that aren’t to the curb.
It’s my hope that by following along, you’ll be better able to find your own sweet spot between health and hedonism, wherever it may be.
p.s. The Wellness Project is now a book! It’s part memoir, part health primer, with 20 inflammation fighting recipes for clearer skin, better digestion, and a thriving thyroid. (Because who doesn’t wake up in the morning wanting a thriving thyroid?!). You can read more and preorder here.
More Notable Things
Most of the recipes on this site were developed in a 400-square-foot studio apartment in Manhattan. I now happily live in Brooklyn with a dining room table, my partner Charlie, and my step-son, Baron the Beagle.
In 2013, Food & Wine magazine named this site as one of the top food blogs in their first ever Digital Awards. Saveur also nominated Feed Me Phoebe as one of the Best Special Interest Blogs in their 2015 Food Blog Awards.
For my more formal bio, in which I humble brag in the third person, you can visit my professional site here.
My menu of odd food jobs today mostly includes teaching private cooking classes in NYC, developing recipes for brands and magazines, freelance writing, hosting cooking shows, and speaking to women about how to do right by their bodies without giving up their lives.
If you’re a brand or a person with a video camera or an editor of a publication or just one of my NYC neighbors who wants to be fed, you can find a full menu of ways we can collaborate here.
If you have questions or suggestions, ping me! I love getting reader feedback in my inbox.