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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