Wellness by MaryAnn Your food is your medicine

Whole food cooking, simply done

Real food, made from things you can name.

I cook without pork, without tomatoes, and without vinegar or other harsh acids. What is left is not a shorter life in the kitchen. It is a better one. Clean flavor, honest ingredients, and dinners that people ask for again.

Start with a recipe See how I cook

Where to begin

Three doors into the same kitchen

However you got here, start with whichever one sounds like your week.

01

The Approach

The short version of how we shop, what we leave out, and why the food still tastes like something.

 02

The Recipes

Weeknight dinners and slow Sunday plates, written the way I would tell a friend over the phone.

 03

The Kitchen

The tools, spices, and everyday household items we tested, kept, and would buy again.

From the kitchen

Recipes to start with

Slow Roasted Chicken with Artichokes and Olives

One pan, one hour and change, and a house that smells like Sunday.

Dinner · Serves 4

Herb Crusted Wild Salmon

Twenty minutes, five ingredients, and no lemon needed to make it bright.

Dinner · Serves 4

Sweet Pepper and Chickpea Skillet

The meatless night that nobody complains about. Good hot, better the next day.

Dinner · Serves 4
Browse all recipes

Make your own

The spice blends do most of the work

When you take vinegar and tomatoes off the table, flavor has to come from somewhere else. For us it comes from spice, toasted and ground at home, mixed in small batches, and kept in a jar by the stove.

Store bought blends hide salt, sugar, anti caking agents, and sometimes ingredients we are avoiding on purpose. Making your own takes ten minutes and puts you back in charge of the label.

Build your pantry

Everyday House Blend

The one jar we reach for most. Good on chicken, fish, roasted vegetables, beans, and eggs.

  • 3 tablespoons sweet paprika
  • 2 tablespoons granulated garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 teaspoons ground coriander
  • 1 teaspoon black pepper, freshly ground

See the full method and four more blends

Coming soon

The Cookbook

A full collection of the recipes we cook at home, plus a chapter that teaches you to build your own spice blends instead of buying them.

Read about the book

About

Hello, I am MaryAnn

I am a home cook, not a clinician. Years ago our family changed the way we eat, and I spent a long time working out how to keep real food on the table inside a narrower set of ingredients.

My husband Jason did the research alongside me. Between us we have read the labels, returned the bad tools, and thrown out more test batches than I want to admit. What is on this site is what survived.

Read the whole story