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Let's face it. We gotta eat, so we may as well enjoy the ride, right?

Quite frankly, I didn't take a lot of interest in cooking when I was young, despite having two parents who are both geniuses in the kitchen. Unfortunately, once I moved out for college, this left a huge gap in my diet - both in nutritious, healthy food, as well as an interesting variety. So, I set out on my own fix that. Over the years, I've picked up the skills and knowledge necessary to feed myself, and sometime around 2014 pivoted towards a plant-based diet for personal and ethical reasons.

Jump forward to today, and here we are. My recipes are largely, if not completely, vegan with a focus on high-protein meals to help fuel my other passions. In my day job, I'm a security consultant with a specialty in cultural property protection and domestic terrorism counterintelligence; at night, I fly the flag of a Krav Maga instructor and dedicated practitioner. Suffice it to say, a little time in the kitchen is exactly what I need to step away from the rest of my paranoid reality.