Our Favorite Healthy Food Blogs

With creative recipes, mouthwatering images, and nutrition know-how, these writers will inspire you to experiment in your kitchen - writes golifehacks.info

Choosing Raw

Gena Hamshaw, Washington, D.C.

Healthy eating philosophy:Healthful, plant-based food can be delicious, satisfying, and fun to prepare. While I’m a passionate vegan, I support and celebrate everyone’s food choices, so long as they’re thoughtful and sincere.As a nutritionist and as a blogger, my ultimate goal is to help folks love, celebrate, and make peace with the food on their plates.

No. 1 healthy cooking tip:Start simple! Some of the best food any home cook can enjoy is the simplest.

Biggest kitchen fail:I made a raw cream of broccoli soup that was terrible! I like acidic food, but I took it too far and ended up with something so tart and so salty that it was virtually inedible.

What makes my blog stand out:While it’s incredibly health-minded, my blog is also moderate, sane, and reasonable. Many vegan and raw food resources are strict in their approach, advocating an all-or-nothing philosophy or espousing drastic cleanses, fasts, or elimination diets. I don’t forgo my cup of morning coffee, I don’t skimp on indulgences, and I don’t believe in any kind of dietary extremism. I believe in an evidence-based approach to nutrition science and a gentle, open-minded, and celebratory approach to eating.

Five foods I always have on hand:Kale, avocados, bananas, medjool dates, and tahiniCooking idols:Deborah Madison and Mollie Katzen. Their food is so fresh, so simple, and so versatile.One cookbook every woman should own:Vegetarian Cooking for Everyoneby Deborah Madison.

It’s a classic: clear, simple, and full of plant-based fare that will appeal to everyone.

Favorite recipe:Five-ingredient Vegan Blackberry Coconut Ice Cream

  • Follow:@choosingraw
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Skinnytaste

Gina Homolka, Oceanside, NY

Healthy eating philosophy:Eat seasonal, clean, whole foods and maintain goodportion control. When you cook your own meals, you know you can feel good about what is going into your body.

No. 1 healthy cooking tip:I’m a big pasta lover, so now that it’s zucchini season I love swapping spaghetti for zucchini noodles. Sauté for two minutes and top with your favorite sauce. This cuts calories, plus it’s a great way to get an extra serving of veggies in your diet.

Biggest kitchen fail:Chicken and rice artichoke bake sounded good in my head, but that one I decided to give up on.Why did you decide to start food blogging?I was getting married and trying to lose a few pounds for my wedding back in 2007. I started looking for healthy recipes online and realized there weren’t any good ones out there, so I set out to share my recipe experiments on my blog. People started making my recipes, and they liked them.

Five foods I always have on hand:Avocados, scallions, cilantro, tomatoes, and eggs

Food trend I’m over:Baconeverything. I love bacon, don’t get me wrong, but not in my brownies!

Cooking idol:Jose Andres

Favorite recipe:Zoodles with Lemon-Garlic Spicy Shrimp

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Domesticate ME!

Serena Wolf, New York City

Healthy eating philosophy:Everything in moderation. I know that’s cliché, but it’s the truth. I’d say I do a really good job with the clean-eating thing 80 percent of the time, but let’s just say I believe in “No-Calorie Sunday.”

No. 1 healthy cooking tip:Be creative! There’s a popular belief that healthy food has to be boring, which is ridiculous. If a recipe interests you but you’re not a fan of certain ingredients, use it as a base and make it your own with things that you love.

Biggest kitchen fail:Just one? In cooking school, we had to make crab bisque, which involved tossing about 20 live crabs into a piping hot pot and then smashing them with a rolling pin. Long story short, my crabs kept trying to escape, and a number of them succeeded. Trying to roundup rogue crabs in a test kitchen in front of my instructors was not my finest moment.

Why I decided to start blogging:I felt like everyone was virtually consuming food via outlets like Pinterest and television shows, but so few people were actually cooking it. I wanted to provide people with accessible, stress-free recipes that they would have no excuse not to make.

Five foods I always have on hand:Quinoa, lemons, sriracha, extra-virgin olive oil, and diced tomatoes

Cooking idol:Ina Garten. That woman is a goddess, and I can always count on her for simple, beautiful recipes.

One cookbook every woman should own: Mastering the Art of French Cooking. Every woman should take a cue from Julia Child, both in the kitchen and in life.

Favorite recipe: Brown Rice Jambalaya with Shrimp, Chicken Sausage, and Bell Peppers

  • Follow:@serenagwolf
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Nutrition Stripped

McKel Hill, Nashville, TN

Healthy eating philosophy:My blog is rooted in plant-based, whole foods made deliciously simple. All recipes are free from processed foods and ingredients, yet flexible enough to be applied globally to all diets.

No. 1 healthy cooking tip:Batch cookingwill not only save time throughout the busy week, but it also helps make eating healthy budget-friendly and attainable for everyone.

Biggest kitchen fail:Making vegan and gluten-free baked goods is tricky. I’ve learned that vegetarian baking (with eggs) makes the process a bit easier.

What makes my blog stand out:Passion. I have years of nutrition expertise and real-world experience working with clients in my nutrition coaching practice, but I also have fun and share nutrition information and education in an easy-to-understand way.

Five foods I always have on hand:Sweet potatoes, coconut oil, dark leafy greens, bananas, and spirulina

Food trend I’m over:Both low-fat and low-carbohydrate. We need both healthy fats and enough carbohydrates to thrive, and we all need to stop playing the “blame game” on one macronutrient over another.

Cooking idol:It’s a toss up between Jamie Oliver for his Food Revolution attitude, and Mario Batali for his simplistic style of cooking.

Favorite recipe:Fig Zucchini Pasta with Hemp Seed Crumble

  • Follow:@Nutrstripped
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Back to Her Roots

Cassie Johnston, Perkin, IN

Healthy eating philosophy:I grew up eating fresh foods from the garden and playing pick-up basketball in my driveway. I believe that I can be the healthiest me by choosing to go back to my roots—gardening, cooking fresh, local food, and exploring all the beauty that the great outdoors has to offer.

No. 1 healthy cooking tip:Don’t restrict yourself. The healthiest eaters are the ones who “allow” themselves to eat what their bodies crave, whether that’s a big garden salad or a bowl of ice cream after a hard day.

What makes my blog stand out:My husband and I are young homesteaders who hobby-farm nine acres in rural southern Indiana. We love growing our own food, and the majority of my recipes (especially in the summer) spotlight the bounty of our farm.

Five foods I always have on hand:Grass-fed butter (the real, good, bright yellow stuff!), local eggs, dried beans and grains, and whatever fresh veggies are in the garden at the time

Food trend I’m over:Low-fat! Fat is your friend. Eat some butter, drink some whole milk, have an avocado—don’t fear the fat!One cookbook every woman should own:You can’t beat theBetter Homes and Gardens New Cook Book.It’s been a staple in my life since I was a kid! There are a ton of not-so-healthy recipes in there, but it’s an awesome reference to use as a starting point to health-ify classic dishes.

Favorite recipe:Grilled Tomato and Herb Bread

  • Follow:@backtoherroots
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