I am a working mom of two children. I have an amazing husband who loves to cook as much as I do.
My diet is slightly bipolar and that will probably be reflected in this blog. I’ll give you a quick overview of my nutritional wanderings and where that’s left me.
A vegetarian from age 17 to 26, I attended The Natural Gourmet cookery school in 1991. The school was wholefood based and macrobiotic in many of it’s teachings. In the mid to late 90’s I realized I had become more of a carbitarian than a vegetarian. I was hungry (and busy) all the time, and so turned to bagels, bread and pasta as the mainstays of my diet.
In 1998 I started eating some eggs and fish. And slowly, since that time, I’ve crossed that line (carnitas) where I had to turn in my vegetarian times subscription. I still love lentils and black beans. I still would rather have brown rice than white. And did I tell you how bad-ass my BBQ tofu is? So, you’ll probably see a lot of vegetarian recipes here.
Just don’t be surprised if you see honey-sweetened granola one day, and bacon wrapped bacon the next. That’s the insanity of Tani’s Kitchen.