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Just a couple of foodies...

...trying to inspire the world.

 

We love food. 

As a chef and a nutritionist, that should be fairly obvious. But we're not perfect either. We love all food. Sweet, salty, crunchy, soft, it's all welcome at our table. 

We have only one rule. 

Eat real food. 

But we found that that's not as easy as it sounds. 

Our appetites have led us around the world, chowing down on handmade pastas in Florence, street food in Chiang Mai, dumplings in Xian, shawarma in Tel Aviv, blood sausage in Black Forest, and whole fish in Dubrovnik. And every time we come home, we crave the pure, wholesome tastes the rest of the world has to offer. 

Unfortunately, what we're given is chemical flavor enhancers, shelf life lengtheners, and marketing ploys. 

Somehow the "authenticity" of a dish gets overshadowed by the stomach pangs, headaches, and lethargy that comes from eating food-like products. 

So, we set out to learn what we were actually eating and how it really affects our bodies. With that information, we've been able to make more sensible choices for ourselves. 

We don't eat according to some specific fad diet, or turn food into a vehicle for pure sustenance either. Where's the fun in that? 

Eating is about connection, joy, and indulgence, as much as it is fuel, wellness, and simplicity. 

But how do we merge those two philosophies? By teaching how to think like a chef and eat like a nutritionist.  

You get the training to create delicious meals from whole ingredients, while keeping in mind the best foods fit for your body. 

Each body is unique. Its needs and tastes are vastly different. Learning how to feed that uniqueness with an array of fresh foods is the best way to feel, look, and live better. 

We promote eating well-rounded meals made from the highest quality ingredients necessary. We don't count calories, do weigh ins or measurements, we just eat real food. Care to join us? 

The Cooking Blueprint is a place to learn about food:

  • How food affects our bodies
  • What kinds of foods are best for our uniqueness
  • How to shop & care for those foods
  • How to make those foods flavorful, delicious, & healthful

We hope to inspire a new generation of cooks to take their lives from pre-packaged to from-scratch, to make informed choices based in nutrition science, and to no longer be beholden to a losing battle against corporate food pushing.

Here's to a brighter, healthier, tastier future!

I grew up with an affinity for sweets and the belly to prove it. I was an active kid, spending most of my time on the soccer field or dancing on stage, but as a young girl, having pudgy legs and cheeks and feeling overly muscular, made me feel less beautiful than my lean, twiggy friends.   So, food became my frenemy. I loved to hate it and hated to love it.   I developed hypothyroidism, bacterial imbalances, and spent most of my days feeling groggy and apathetic.   When I focused on feeling better and eliminating food-like products in place of whole ingredients and meals made from scratch, my body started to change. It's nowhere near "perfect," but food is now my friend.  Since then, I've earned my certification in Fitness Nutrition with ISSA (International Sports Science Association) and have spent my days researching the ways food today affects our bodies, minds, and lifestyles.  You'll get to know my voice as you read through this site. Justin takes the lead in the kitchen, while I put our words, thoughts, and teachings onto the page.

I grew up with an affinity for sweets and the belly to prove it. I was an active kid, spending most of my time on the soccer field or dancing on stage, but as a young girl, having pudgy legs and cheeks and feeling overly muscular, made me feel less beautiful than my lean, twiggy friends. 

So, food became my frenemy. I loved to hate it and hated to love it. 

I developed hypothyroidism, bacterial imbalances, and spent most of my days feeling groggy and apathetic. 

When I focused on feeling better and eliminating food-like products in place of whole ingredients and meals made from scratch, my body started to change. It's nowhere near "perfect," but food is now my friend.

Since then, I've earned my certification in Fitness Nutrition with ISSA (International Sports Science Association) and have spent my days researching the ways food today affects our bodies, minds, and lifestyles.

You'll get to know my voice as you read through this site. Justin takes the lead in the kitchen, while I put our words, thoughts, and teachings onto the page.

LIZ OWENS | Co-Founder, Certified Nutritionist

Justin has been a talented cook in Los Angeles for about 10 years.   Born and raised here, he's developed a taste for just about every kind of food imaginable, making him at once extremely picky about what's considered authentic and unbelievably creative when it comes to molding dishes.  He's one of those guys that could eat anything he wanted and not gain a pound. But as age creeped up on him, he too recognized the fate of eating processed, refined foods that he mostly purchased from convenience stores and packaged food aisles.   As a cook, he knew he could make incredible food at home without the fillers, preservatives, and additives, so he started doing just that.   With many admirers of his creations following up and asking questions about how he put his meals together, he knew that there was a void in our generation for information on how to become a great cook at home.  By refining his skills and learning how others learn, Justin has tried to make our teaching technique personal and all-encompassing for any cook looking to improve.  Don't worry. Even though you're mostly reading my voice, when it comes to cooking, you're learning his methods and following his lead in the kitchen.

Justin has been a talented cook in Los Angeles for about 10 years. 

Born and raised here, he's developed a taste for just about every kind of food imaginable, making him at once extremely picky about what's considered authentic and unbelievably creative when it comes to molding dishes.

He's one of those guys that could eat anything he wanted and not gain a pound. But as age creeped up on him, he too recognized the fate of eating processed, refined foods that he mostly purchased from convenience stores and packaged food aisles. 

As a cook, he knew he could make incredible food at home without the fillers, preservatives, and additives, so he started doing just that. 

With many admirers of his creations following up and asking questions about how he put his meals together, he knew that there was a void in our generation for information on how to become a great cook at home.

By refining his skills and learning how others learn, Justin has tried to make our teaching technique personal and all-encompassing for any cook looking to improve.

Don't worry. Even though you're mostly reading my voice, when it comes to cooking, you're learning his methods and following his lead in the kitchen.

JUSTIN JOHNSON | Co-Founder, Professional Chef

 

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