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About the author

I am not what most people would describe as a “foodie.” I love food, don’t get me wrong, but I’m not a person who always wants to go to the most hyped restaurants or cook dozens of new recipes every month. Sometimes I wish I had the time or patience to spend hours in the kitchen, lovingly hovering over roasts and homemade pies. While I do get to do that occasionally, most days there are just other things to do. I don’t think I’m alone in this.

My cooking philosophy is just three words: simple, healthy, and tasty. I developed that philosophy early in college, and it’s carried me through those early days and then beyond, as late nights of homework turned into late nights meeting deadlines for my health and wellness writing projects. While I may not be a professional cook or baker, I’ve learned that good cooking doesn’t require expensive or fancy equipment, or even expert skills. Quite the opposite, actually. Making good, healthy food doesn’t have to be difficult, and that’s the message I hope to share with all my readers.

Now, I have more space and a bigger budget than when I started cooking for myself. My skills and tastes have expanded. What hasn’t changed, however, is my belief in the beauty of simplicity. While there are times for more complex meals and dishes, the vast majority of the time, simple food is what sustains us best. For whatever book, health and wellness article, or recipe I’m working on, I try to keep that mind.