Hi there! I’m Marcy Lane, a 42-year-old homegrown cook living just outside of Asheville, North Carolina. My kitchen is where soul meets science, and it’s where I’ve spent the better part of two decades coaxing flavor out of fresh, wholesome ingredients. I wasn’t always this way—believe me, I’ve had my microwave dinners and drive-thru phases—but a health scare in my early thirties completely changed the way I looked at food.

After being diagnosed with a thyroid condition, I dove headfirst into nutritional research, reading everything I could about whole foods, anti-inflammatory diets, and the impact of what we eat on how we feel. What began as a mission to heal myself turned into a lifelong love affair with healthy cooking. I started with simple swaps: quinoa instead of white rice, Greek yogurt instead of sour cream, avocado oil instead of vegetable oil. Before I knew it, friends and neighbors were stopping by for my herb-roasted salmon or my famous black bean brownies.

I don’t have a fancy culinary degree, but I do have a stubborn curiosity and an appetite for learning. I’ve taken weekend workshops, spent way too many hours experimenting with my air fryer, and even tried fermenting my own kimchi—twice. (The first batch was more science experiment than side dish.) What I’ve learned is that healthy cooking doesn’t have to be bland or complicated. It’s about honoring your ingredients, trusting your instincts, and knowing when to let your kids lick the spoon.

Now, I share my recipes and stories with other home cooks who want to feed their families better without losing their minds in the process. Whether it’s a quick lentil soup on a rainy Tuesday or a zucchini lasagna that even my picky nephew devours, I aim to make every dish feel doable and delicious. I believe food is medicine, yes—but it’s also joy, comfort, and connection.

So if you’re a fellow home cook trying to eat a little cleaner, feel a little better, and still enjoy every bite, welcome to my table. I’m so glad you’re here.