I’m organized and to the point, just how I like my recipes.


Delicious, healthy meals with clear instructions are my m.o. My name is Amy, and I’ve been cooking balanced healthy food for more than a decade.

Growing up and into adulthood, I was used to eating whatever I liked because I had what my family called “good metabolism.” I could eat as many burgers and fries and drink as much soda as I wanted and not put on a pound.

Right here, I was eating anticuchos (cow hearts on a stick) in Peru. What you can’t see are the giant ears of corn and fried potatoes on the rest of the plate. A sugary beverage was in that glass to my right. I cleaned up and ate some more the next day …

Later, in my thirties, I learned that obesity technically doesn’t lead to diabetes; the lifestyle that brings it on does. I (and everyone who knew me) was pretty shocked when my doctor told me I was pre-diabetic, but it was the kick in the butt I needed to make a major lifestyle change.

After some deep thoughts and deeper research, I began a low-carbohydrate diet, which helped me out of the danger zone in just six months.

The evolution of my diet

Over the years since my diagnosis, I have slowly started introducing more grains into my diet. Today I no longer stress about how many carbohydrates (or calories for that matter) are in a dish. Instead, I focus on whole, mostly unprocessed foods.

My diet is the result of many years of food diaries, doctor consultations, trial and error. The infographic I designed (I’m also a freelance graphic designer) guides me in making healthy food choices to stave off GERD and pre-diabetes. My fridge is full of fresh veggies, and the only ready-made meals in my freezer are those I cooked myself.

I won’t lie—this lifestyle takes commitment. The general daily demands can topple the best of us, and I don’t have any uncanny resistance to stress. What keeps me in line is a collection of organized, easy-to-follow whole meal prep recipes. I also use my own weekly meal plan tool, which you can download at the link and try out for yourself.

My recipes are to the point, with no long-winded stories about why I like the color orange or how much I love the smell of autumn on the wind. My recipes are just recipes—recipes that are concise, simple, and scrollable.

The best way to follow my recipes

  1. First, read through the whole recipe first to make sure you have all the ingredients and tools you need.
  2. Then, take out all the tools and ingredients.
  3. Next, prepare the ingredients under the “Ingredients and preparation” list.
  4. Finally, follow the instructions and enjoy your easy healthy meal!