introduction

      Finding balance, or even knowing what

       balance means, is something most of us

       struggle with. I certainly did. I spent four

       years in New York City after college, pinballing

       between health extremes. I either obsessed

       about and restricted food, or I prioritized late-

       night pizza and cocktails. Both approaches

       left me anxious and unhealthy. With food,

       I was either being “good” or “bad”: I labeled

       indulgences as “cheats,” and praised myself for

       being “clean” when I dieted. I spent countless

       hours researching the “hot” nutrition trends:

       vegan, raw, paleo, pescatarian, juice cleansing.

       I tried them all, but nothing gave me the health

       and balance that I desperately wanted.

      After four years of this I discovered the

       Natural Gourmet Institute in the Chelsea

       neighborhood of NYC. NGI is an accredited

       chef’s training program that focuses on

       nutrient-dense, whole-foods cooking. NGI

       offers a variety of approaches to wellness, and

       it is not dogmatic about any “right” or “wrong”

       way. This was revelatory—the idea that there

       is no “one-size-fits-all” when it comes to how

       and what we should eat. My time at NGI

       helped me to realize why my previous food

       strategies hadn’t worked. I had been trying to

       mold myself into guidelines that were created

       by people with completely different lives and

       bodies than mine.

      The truth is that sometimes I eat “paleo.”

       I enjoy meat and veggies and potatoes, and

       they make me feel great. Sometimes I eat

       “vegan.” I enjoy grains and beans, and they

       make me feel great too. I can eat gluten in

       moderation without experiencing negative

       side effects. I love butter and occasionally

       include goat cheese or yogurt in my meals.

      I don’t count calories, but I pay attention to

       my body’s hunger cues. I like fat, carbs, and

       protein, all in different proportions at different

       times. I can fit into all of the trendy food diets

       and none of them, at the same time.

      And I am 100% okay with that.

      I finally understood that I didn’t need

       to follow anyone else’s ideal diet, despite

       how much I admired them. Becoming a

       Certified Holistic Chef gave me the confidence

       to create my own food “way,” and to share

       it with my beloved Nashville community.

       Which is exactly what I did in summer

       2013 when I started posting recipes on

       LL Balanced. The positive response to my

       website was, and continues to be, humbling

       and deeply gratifying.

      I think LL Balanced provides a breath

       of relief for those who find themselves

       overwhelmed by the nutrition noise, as I was.

       People who don’t fall into any specific diet or

       program, who want a variety of dishes to feed

       the variety of preferences in their household.

       LL Balanced food doesn’t reinvent the wheel

       with exotic, one-use ingredients. My recipes

       are nutritious, creative versions of classic,

       familiar dishes. Most are quick, easy, and