The purpose of this blog is to provide a creative outlet that promotes healthy eating in an enjoyable and accessible way. The food we consume can share a lot about who we are. Each body reacts differently to different food, and that’s OK- we know what’s best for our body. What’s not OK is the increase of obesity, hospital patients, and the lack of knowledge of where our food even comes from. Good Humble Foodie’s ideology is that everyone should have access to knowledge of wholistic cooking that not only tastes good but also feel good in the body.

The Good Humble Foodie blog contains health-focused, healing recipes of everyday food, but made fresh and fun! There is no secret or cheat code- just love and wholesome ingredients. Become a Good Humble Foodie and tag along the blog for recipes of your favorite dishes made good!

Meet Lisa the Good Humble Foodie

My name is Lisa and I am the recipe developer, writer, and overall creator of Good Humble Foodie. I discovered my cooking passion when I was just a high schooler. At 17 years-old, I became vegan for seven months during my cooking journey, teaching myself about wholistic plant-based ingredients and recipes that I would’ve never discovered if I followed the same diet and culture. In my senior year, I took a journalism class and got to be the co-editor of the food section of our website. I was really repulsed by how unenriching the school cafeteria food is and providing a sad bowl of raw, rancid broccoli as the only vegetable option. Utilizing the position I had, I wanted to influence student readers to make lunch from home. I came up with the idea of “Paper Bag Lunch”- we posted at least three recipes a week on our website that gave our classmates easy school lunch ideas they can make at home and bring to school. I remember walking on campus and overheard someone sharing to their friend they made my tofu bao buns recipe for lunch. That was really COOL!

After high school, I moved to LA and attended The Institute of Culinary Education for the diploma in Plant-Based Culinary Arts. The program I studied was very health-focused, and I learned a lot about nutrition, adjusting recipes for special dietary restrictions, and blue zone lifestyles. My biggest goal was to open restaurant, and maybe that is still a possibility in some point of time as I still often think about it, but in this economy and after experiencing many kitchens, I realize that I lean more towards health rather than the big chefy restaurant life and started this website to share my ideas and knowledge about good food. I apply what I know to my own life, practicing good food habits, meditation, and stoicism. I want to use my platform to spread more good and positivity to the world when we most need it. I really appreciate anyone who took the time to read about my story. Thank you so much! 🙂