What if eating well didn't have to be complicated, expensive, or time-consuming? In this episode, Lisa Parda and I geek out about real food, how to cook for a busy life, why batch cooking is a game-changer, and how to stop villainizing yourself over a cookie.

We also talk about why American processed food tastes different (and not in a good way), how to navigate the grocery store without overwhelm, and why labels are for cans, not people.

In this episode, we cover:

Why every meal doesn't have to be a culinary feast
The magic of batch cooking and freezing in glass jars
How to use the Dirty Dozen / Clean 15 list (and when to just buy the damn berries)
Why frozen fruits and vegetables are your secret weapon
The truth about protein yes, you can have too much
Why community cooking might save your week (and your sanity)

Resources & Links:

Lisa's cookbook: My Love Language Is Food
Follow Lisa on Instagram: @starsatnightpublishing
EWG.org (Dirty Dozen / Clean 15 list)
Salt Sugar Fat by Michael Moss (recommended book)

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