We are in a state of mass confusion around what to eat and what healthy actually means. More than 78% of consumers say they receive conflicting information about what to eat. I could go on and on about the reasons why here (i.e., incentives and conflicts of interest in food science and government agencies, and poor medical education around food) but the key point is that this mass confusion has resulted in Americans being sicker, fatter and more infertile than ever before.

Only 12% of Americans are metabolically healthy (defined metabolic health as having ideal levels of blood sugar, triglycerides, high-density lipoprotein (HDL) cholesterol, blood pressure, and waist circumference, without using medications). This is not surprising because almost 60% of calories American adults consume are ultra-processed.

Cutting out ultra processed foods is the first step towards being healthy, but then the next layer of confusion and noise arises - should you be keto? vegetarian? paleo? vegan? low fat? Red meat or no red meat? I once found myself drowning in this noise. I tried various diets and fads. They all felt restrictive. They never stuck. My relationship to food once caused me constant stress and anxiety. I dove into reading, studying and living the science of food and nutrition

I created a simple, sustainable approach to cooking and eating for myself that made me look and feel good (and my labs gave me data-backed validation too). I learned to trust myself and my own body. This is the only approach I’ve been able to stick with while living a life of joy, adventure, and abundance.

The approach is to eat real, whole, colorful foods. And lots of them! The approach is to minimize white (non-colorful) foods like refined sugars and refined grains. I created cooking in color because I was sick of making countless swaps and modifications to existing recipes to make them fit this approach. The goal is to get as much COLOR as you can on your plate. Research actually shows people who eat a wider variety of plants (think 30 a week vs. 10 a week) had more diverse gut microbiomes. The more colors, the better! Also, chances are if you have a colorful plate, it’ll also be blood sugar balanced with fat, fiber, and protein.

So how do you make this happen? You cook in color. You cook easy, simple, delicious, saucy, colorful meals. Cooking in color was created to simplify the hundreds of micro decisions you make every day about what food to put into your body with clear, science-backed information about foods, and how to pair and combine them. Cooking in color prioritizes blood sugar balancing combinations of healthy proteins, fats, fiber and carbs — and believe all dietary preferences and habits are welcome. We count colors not calories.

Questions? Please reach out!