A Multicultural Food Writer’s Pick

The first and only time I went to a dietitian, they gave me a pamphlet with healthy recipes, as you might expect.

Still, I wasn’t prepared for what I saw.

Dull-colored cantaloupe stuffed with cottage cheese, soggy iceberg lettuce salads, and bland rice substitutes greeted me as I peeled back the bundle of paper.

“Is this really it?” I asked.

Needless to say, I was disappointed. As a food writer and recipe developer—and person who enjoys eating—I crave flavor, color, texture, and diversity in my food.