As I get through the grocery-shopping sprints, I’m also going to break down a few things throughout the month. Since my blog has always been a lifestyle journal, I’ve been slowly realizing that I adopt an operational model for my writing style. Granted, I do enjoy article writing when it comes to nonfiction. 

Speaking of which, during the food breakdowns I plan to tackle a wide range of variables. From adjusting meal-prepping lifestyle costs, such as shame for not following it properly and the false assumption of financial efficiency. Then there’s the reality that not everyone can afford the luxury tax of high-end machinery to assist in daily cooking. Especially when those same appliances are rarely used and consume valuable space (physical and mental). Then the trap of a one-size-fits-all approach when lifestyles, abilities, financial constraints, and dependents (one person vs multiple) change the math completely, to the point where many, if not most, “healthy” cooking options are not achievable. 

When I say “healthy,” I am not just referring to food consumption, but also financial, physical, and mental stability. Being a home cook is a luxury. Being vegan is a luxury. Being a carnivore is a luxury. Eating fast food and high-end restaurant food is a luxury. Even having the time to cook is a luxury.

So hopefully, with my next few blogs this month, I can help others reach the same goal of eating properly and without fear of not being qualified to make meals by showcasing different methods. And by “properly,” this term is very subjective, so it should be considered with a grain of salt.