Recipes

Food For Real Life

These are recipes I actually prepare and eat—not meals assembled by a food stylist, photographed under studio lighting, and then quietly abandoned because nobody wants to wash fourteen pans on a Tuesday night.

My usual approach is a balanced diet containing protein, carbohydrates, and fats, along with vegetables, fruit, legumes, and other foods recognizably derived from nature. The exact protein depends largely on what tastes good in the recipe. Chicken, fish, eggs, dairy, beef, pork, tofu, and lentils are all food—not competing political parties.

I have nothing against vegetarian or vegan diets. Both can be varied, satisfying, and nutritionally sound when planned properly. They are simply not how I prefer to eat. I enjoy animal protein and choose a broad, well-rounded diet that includes it.

What I do object to is diet tribalism. I consider rigid fad diets—particularly carnivore and the more doctrinaire versions of paleo utterly stupid, and for most people unsustainable. That is my opinion, not a medical decree. If a qualified professional has prescribed a specific diet for an actual medical reason, listen to that person rather than a mildly sarcastic man with a website.

Most recipes here are straightforward, reasonably nutritious, and made from ingredients that can be found without joining a waiting list. Some are useful around training, and some are simply good food. I am not trying to turn every meal into an optimization problem. It should taste good, fit into real life, and not require the afternoon off.

Quantities and nutritional values are estimates. Brands, substitutions, serving sizes, and the enthusiastic application of maple syrup can all change the numbers. Read the Disclaimer before mistaking any of this for personalized nutrition advice.

Current recipes

The collection will continue to grow whenever I manage to write something down in a form more precise than “add some of this until it looks right.”