I believe wholeheartedly that life is meant to be enjoyed, and if you are a food person like me, you will know what I mean when I say that you can tear the bread, the cheese, and the wine out of my cold, dead fingers. I am endlessly inspired by food, food people, food shopping, food images, food books, and food writing. Cooking and eating are two of the great passions in my life aside from my family. But life happens, and health happens, and I have been taught by my body, especially as I get older, that I can’t have all the yummy things and always feel good the next day.
I spent much of my 30s and early 40s trying to address health issues through a series of diets, all of which ranged from slightly to extremely restrictive. I won’t dwell on it too much here, but the lesson I learned from that journey was that not only do I need to eat what I enjoy, but that I can learn to enjoy what I eat. It only takes a little bit of extra knowledge and effort to make healthy eating delicious, satisfying, and even occasionally indulgent.
Parsley & Parm was born out of my passion for creating healthy meals that are a pleasure to eat. I believe that sitting down to a bowl of well-prepared vegetables can rival the experience of eating the very best steak. I consider salad to be a comfort food, and think that seasonal fruits make the very best desserts. I also believe, with all my heart, that indulgence in moderation is the key to having a healthy relationship with food, which I consider to be an essential building block for happiness.
What you’ll find here at Parsley & Parm are recipes that reflect my approach to eating, which, for anyone who is wondering, is loosely based on the principles of the Mediterranean food pyramid. It is whole food-based, veg-forward, heavy on fish and poultry, whole grain whenever possible, and includes dairy in moderation. Global flavors add variety; nuts, seeds, spices and herbs are used in great abundance; and garnishes matter. Thoughtful indulgence is encouraged and celebrated.
Also encouraged at Parsley & Parm is adventure. I am all about growing herbs and vegetables, exploring seasonal produce at farmers markets, venturing into international markets for unusual ingredients, and trying new flavors and cuisines in restaurants and in my own kitchen. I’m here to make healthy eating delicious, fun and inspiring, and I hope you’ll join me on the journey!
My name is Lisa, and I was raised in the Pacific Northwest--the land of fresh-caught salmon, shiitake mushrooms, and the best apples in the world. I live with my husband, two teenage daughters, and a spoiled Jack Russell Terrier in the heart of Washington wine country, about 30 minutes outside of Seattle. I’m a self-taught cook, and my favorite dish to make and eat is paella.
I am a graduate/super-fan of the University of Washington (GO Dawgs!) with a degree in Communications. I have worked in public relations, entertainment media, and as a freelance copywriter. My favorite things to do (besides cooking and eating, of course) are traveling with my family, fishing, and practicing viniyoga.
Food allergies and sensitivities
As someone who is (sadly) very sensitive to citrus, I want to respect the needs of those who struggle with food sensitivities and allergies. I am more than happy to suggest substitutions, so please ask away in the comments of any individual recipe. I'm not a medical professional, however, so I'd like to encourage you to consult your doctor if you have questions or concerns about whether any ingredient is safe for you to consume.