My name is Callie and I love all things food. Growing up in North Carolina, southern food is a religion and I’ve been worshipping in my kitchen since I could walk. Over time, my tastebuds have matured, my skills in the kitchen have improved, and my knowledge of food and nutrition has increased. Here’s the thing – we don’t all live in Los Angeles, Chicago, or NYC where there’s an organic juice bar or SweetGreen on every corner. In the social media dominated world we live in, it can be easy to get intimidated by fitness experts and digital influencers who make it seem like it takes no time to have the perfect body and make a protein green smoothie every morning with adaptogens most of us can’t pronounce that isn’t the reality for most people.
Most of us are juggling ten different activities at a time, whether it be working, going to school, raising little ones, or battling a health condition. Adding healthy eating and basic cooking techniques to the mix can seem like another daunting task we just don’t have the energy to take on, especially not long term, which is why I feel that so many people turn to diets that last a few weeks or months rather than incorporating healthy choices that last a lifetime.
When we were in school, your teachers didn’t just say, “Hey, you need to understand math, so here’s a calculator and a piece of paper. Go for it”; however, that’s how it can feel when you walk into Whole Foods for the first time. Instead, our teachers started with counting, then moved on to basic math like addition and subtraction, and later moved on to incorporate things like word problems and algebra, building on our knowledge with each step. That’s the approach we’re going to take here at Callie’s Palate because I want you to actually understand why eating kale is a good thing instead of you eating kale just because everyone else is doing it, so that means you probably should, right? I want to build on your knowledge and help you to understand how to make healthier choices and the effects that those healthier choices will have on your body, not overwhelm you with rules and science jargon that can be difficult to understand when you don’t come from a medical or nutritional background.
Since I was two years old, I’ve been in the kitchen watching, learning, and experimenting. While other kindergarteners were watching cartoons before bed, I spent my evenings glued to the TV watching Emeril Live or Sara Moulten. The kitchen has always been my happy place and one of my favorite ways to show someone I care is through food. Earlier this year, both of my grandfathers were hospitalized within two weeks of each other for heart, lung, and neurological issues. Being the control freak that I am (blessing and a curse, trust me), I couldn’t accept that the only treatments for their issues were medications, so I started researching a way that I could help, which naturally led me to cooking and food. The more I read, the more I learned that the food we eat can have a major impact on our health and well-being in ways I never realized. While the research I’ve done (and continue to do) was incredibly informative, it was also super overwhelming. It seems like every week there is a new fad diet and we’re all bombarded with magazine covers, social media ads, telling you how to lose 10 pounds in one week, how this juice cleanse will transform your body in three days flat, and how this new sugar free candy is totally healthy, promise. But guess what? Those aren’t sustainable ways to care for our bodies, and we’re much more likely to see a long term benefit if we understand why we’re eating something, not just see it on a list of “do eat” and “don’t eat.”
Whether you’re just learning to cook, trying to incorporate more healthy choices in your diet, or interested in learning more about ingredients and the benefits they provide, I hope you’ll find my site a valuable resource. If the thought of eating healthy has you afraid that you’ll feel deprived and depressed, don’t worry. In addition to teaching you techniques and recipes to prepare the best meals in your own kitchen, I’ve also gotcha covered with the good, better, and best versions of your favorite prepared foods so that you have options, not a rulebook.