introduction: food as fuel, art and connection!

(this feels so overwhelming... with so much information to sift through, how do we make sense of it all?)

if there’s one area of wellness that gets overcomplicated fast, it’s food. between macros, micros, meal plans, and “what i eat in a day” reels, it’s easy to forget what eating is supposed to feel like: nourishing, satisfying, and intuitive.

this post is about how i approach food as fuel, art, and connection: in a way that supports both performance in the gym and joy in the other parts of my life!

balance, not rules 🌱

(nothing better than a colorful plate!)

if i had to sum up my food philosophy in one line:
all foods fit: but not all foods serve you the same way. 

i don’t “earn” my food, and i don’t label meals as good or bad. food is neutral and the meaning we attach to it is learned.

the only thing i intentionally choose to avoid is refined sugar - again, not out of fear, but because i genuinely feel better without it. beyond that, there’s room for everything: homemade desserts, comfort foods, and cultural staples!

the foundation: whole foods 🥗

(with the over-availability of ultra-processed foods, eating whole, real foods has never been so important!)

no surprise here, but my eating philosophy is built around whole, real foods. i feel like the more that i’ve centered these kinds of food in my diet, the more i crave them naturally - also, the food i make at home is 🚌 (you definitely don’t have to compromise on flavor)!

personally, i’ve never gotten into tracking calories (myfitnesspal is just not for me). i’m not a pro-athlete or bodybuilder right now so why strip the joy out of food! my goal is to eat enough to feel strong, fueled, and focused. restricting too much doesn’t just mess with your mood; it also confuses your metabolism (@ metabolic adaptation).

instead, i pay attention to macros without tracking. i make sure each meal has a solid protein source and plenty of fiber, and then let the rest fall into place naturally.

the luxury of time: the art of mindful eating 🕰️

(presence is soo important, especially when we're eating... this is a big goal of mine right now!)

i genuinely believe one of the biggest modern-day luxuries is having time to eat mindfully. most of us rush through meals we don't have the time to cook ourselves: cramming food between meetings, eating at our desks, or finishing lunch in twenty minutes flat. i fall into that trap quite a lot too.

but the state you’re in when you eat matters just as much as what’s on your plate. digestion, nutrient absorption, even how full or satisfied you feel: all of it’s influenced by whether your body is relaxed or in “go-mode.”

so, i try to be present while i eat. even if i’ve got a comfort show playing in the background, i try to focus on the act of eating: chewing slowly, actually tasting my food, noticing when i start to feel full, listening to my body’s natural cues. it sounds simple, but it changes everything.

the joy of cooking: why home feels better 🍳

(there's soooo much to experiment with the kitchen... i would love to go to culinary school hehe)

for me, cooking isn’t just about nutrition: it’s also about creativity. i don't eat personally out much, because (a) i love cooking fresh, warm meals and (b) i’d rather spend on high-quality ingredients (i try to have a virtually “unlimited” - within reason - budget for groceries) and know what i'm putting in my body!

when you buy good produce, quality protein, and fresh herbs, you realise how elevated home cooking can be… the most elaborate dish i’ve made recently? homemade gnocchi with sage and thyme brown butter, pesto, and crispy bacon bits!

culture, comfort, and connection 🍛

(FOOD!! such an amazing window into culture and celebration!)

food isn’t just fuel: it’s emotional, cultural, and communal. it’s the way families express love, the centerpiece of every celebration, and the first thing we turn to when we miss home.

i love homemade indian food: mutton curry, palak chicken (spinach chicken), baingan bharta sabji (mushed eggplant), and warm ghee rotis are literally top tier.

that’s why i believe in finding healthy ways to keep cultural foods in your life, rather than cutting them out entirely. for example, my family makes the yummiest shahi paneer but swaps heavy cream for a lighter yoghurt-based blend and uses purified ghee instead of random oils. those kinds of tweaks let you enjoy tradition and feel good.

i’m also obsessed with japanese, italian, and mexican food.. i just think it’s all such an amazing window into culture!

the gut comes first 🧫

("the best probiotic foods include fermented dairy products like yogurt [pictured] and kefir, and fermented vegetables like sauerkraut, kimchi [pictured], and pickles/ other excellent sources are kombucha [pictured], a fermented tea, and fermented soy products like miso and tempeh/ for certain cheeses, look for varieties like aged cheddar, gouda, and Swiss, which can contain live cultures!" ~ ai overview)

as a big-time science and wellness nerd, one of my biggest health obsessions right now is the gut microbiome. it’s fascinating how much it influences energy, mood, skin health, and even immunity… so, i try to eat in ways that support it: diverse plants, fermented foods, and plenty of fiber (and sometimes, the trendy probiotic shots!).

health really does start from within. literally!

experimenting with plant-based eating 🥬

(tofu is one of the most versatile ingredients for me - so many delicious stir fries!)

i’ve been trying to incorporate a little bit more plant-based eating in my week: my goal right now is to do one vegan day and one vegetarian day a week (honestly kind of ambitious for me!).

even though i was actually vegetarian for three and a half years back in high school (after watching a documentary on dolphin hunting in taiji AHAH), i’ve found it a lot harder to go back than i expected.

my best tip here is: to try to plan ahead. if i know i have certain commitments in the week ahead, i try to schedule the other days of the week for plant-based meals. it keeps it realistic and consistent.

some of my current plant-based favourites: simple tofu or tempeh stir-fries with loads of leafy greens (and a ton of homemade sesame chili oil): i love sichuan chinese cooking.

outro: the bigger picture!

(nothing beats going to an amazing grocery store in a foreign country! so much joy!)

my approach to food is the same as to fitness and business: it’s about habits, not hacks. we’ve been led to believe that we should lean on experts in nutrition and diet (don’t get me wrong, there truly is a wealth of knowledge out there!) more than ourselves. in my opinion, though, the more you listen to your body, the less noise you need from everyone else!

here are some of the gentle ‘guidelines’ i stick to:

• i try to get protein and fiber with every meal - it keeps my energy stable and actually helps me feel full. i don’t track calories, but i do try notice patterns: what meals make me feel sluggish, what foods make me feel strong
• i don’t believe in “earning” my meals or punishing myself for eating something indulgent
• most days, i choose home-cooked meals over takeout: partly because i love the process, and partly because it’s cheaper, cleaner, and just more satisfying (minus the dishes, obviously 😭); when i can, i’ll invest in good ingredients over trendy diets
• lately, i’ve been more focused on gut health - diverse plants, fermented foods, fiber - because it truly affects everything from energy to skin
• maybe the biggest thing: i try to keep food joyful; to slow down, to make it look pretty, to actually enjoy the experience (presentation counts - and yes, the camera still eats first 📸)

i hope this post inspires you to connect with that joy of eating! being literate about nutrition is key but also, so is: finding peace in how you nourish your body!