Thank you for stopping by! 

My name is Daniel Funk I am a chef nutritionist and I live, breathe and sleep food. My love for food started at a young age. Growing up I fondly remember spending countless hours in the kitchen with my mom cooking meals using the fresh produce from our garden. This is where I learned the true power and beauty that whole foods have in the food we make and how it can bring people together around the table.

 

Fast forward to 2017, when I started my first year in culinary school at Johnson & Wales University. There I was able to build upon my culinary skills and knowledge of food and for the longest time I thought that I wanted to be a restaurant chef. However, I soon found that my true passion is with nutrition and recipe development. This fall I will be graduating with my Bachelor of Science in Culinary Nutrition, with the hopes of working in test kitchens and recipe development. 

 

My wife Toni and I currently live in Denver, Colorado with our dog Shiloh (she’s our fur baby). The three of us enjoying spending time in the mountains, eating good food and snuggling up on the couch to watch Harry Potter. Toni and I are both vegetarian and have been for quite some time now. Being vegetarian has encouraged me to be more creative in my culinary endeavors and has allowed me to expand my knowledge of vegetables, which often get overlooked.

 

The purpose for creating this blog is to be able to share my knowledge of nutrition and food with you. I don’t believe in any of the fad diets, or being on either end of the extremes. I believe the way to achieve a healthy and sustainable diet is through balance. This means enjoying a cookie or some ice cream from time to time. 

 

With the use of whole foods and practicing mindful eating we can improve our health and achieve our nutrition goals. While all of my recipes will be vegetarian, they are created in way that anyone can enjoy them regardless of if you are vegetarian or not. 

 

I'm looking forward to cooking with you, so put down some roots and let's enjoy everything that vegetables have to offer!

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Thanks,

Daniel