As much as I enjoy going out to eat and being fed by master chefs, I grew up on mom’s home cooking. At the end of the night, after a nice four-course meal at a restaurant – even when I’m full and happy – I always feel that home is better.

What’s left of my grandparent’s one-room school house in squirrel, Idaho. My grandma was a wonderful all-american cook, and my mom still cooks with Eastern European flair.

The plan is to eat in, and to eat the foods I love, but with a fun twist/challenge:  Making the most plant-based, whole-food and wholesome version of those foods without compromising taste or passing out from low blood sugar.