I’m Maya and I love food. And food blogs. I could spend all day browsing recipe archives, admiring the beautiful photos, and generally getting way too excited about making them myself. At any given moment I probably have 50+ recipes bookmarked on Google Chrome, waiting for their chance to be created.
I trace my food obsession to my freshman year of college, when I became a vegetarian to avoid eating fried chicken every night in the dining hall. I had to be a lot more creative to eat healthily as a vegetarian, so I began experimenting with different cuisines and foods I previously had irrational fears of (mushrooms, beans, tomatoes…chalk it up to tragic childhood dinnertime memories).
Nowadays I still eat mostly vegetarian and vegan food, but I think the most important way to describe what I eat is whole foods. As a master’s student studying nutritional sciences, most of what I’ve learned has supported the idea of eating mostly plant-based, unprocessed foods.
Another thing I love? Traveling! Who doesn’t? But, as twenty-something with my share of student loans, I need to seriously budget to be able to go anywhere. So, don’t expect too many trendy and expensive ingredients on this blog – I’m looking at you, $17 jar of artisanal-raw-sprouted-paleo-vegan almond butter! However, I am very passionate about sustainability and its connection to food, so I try to be environmentally conscious where possible. PS did you know they make reusable snack bags!?
Thus, Maya’s Food Brain was born. This is a blog where I’ll share my cooking successes, disasters, thoughts on nutrition and food policy, international adventures, and other miscellany.