Featured Chef - Allyson Meyler
Meet Allyson Meyler, who after discovering the health benefits of preparing and eating meals made from real foods decided to share her discovery through the blog site Reclaiming Yesterday. Allyson believes that forgetting how to prepare meals at home has left us overfed, undernourished, and out of touch with our food system. To Allyson cooking is a way to nourish our bodies and connect with those we love and the food we are eating. She creates beautiful and delicious dishes using real food ingredients that have been ethically sourced, are the least impactful on the environment, and provide the nutrition that our bodies crave. We hope you enjoy her creations!
Q: Tell us a little about yourself?
Hi! My name is Allyson Meyler and I work in Marketing during the week and on nights and weekends I blog over at Reclaiming Yesterday. I live in North Carolina with my husband and our cat, Damos. I met my husband while I was studying abroad in Greece, and we lived there together for 2 years before moving back to the states in 2012. We love to visit Greece and I think it’s the most beautiful place in the world!
Q: How did you get involved in cooking?
My dad is a great cook, and I grew up around food since my family was in the restaurant business. I really fell in love with cooking with fresh, healthy ingredients while I was living in Greece—and seeing the way people planned, prepared, and enjoyed food in the Mediterranean.
Q: Describe your cooking style?
I almost never follow a recipe—I’m definitely a taste-as-you-go kind of girl. I think that the kitchen is a great place to experiment and let your creativity come out.
Q: How did you learn about grass-fed meats?
A few years ago I started dealing with some health issues that we couldn’t resolve, despite seeing many conventional doctors. I turned to food as medicine, and through my research I discovered how important it is to source food that is raised or grown the way nature intended.
Q: What is your favorite recipe featuring grass-fed meat?
Probably my favorite recipe with grass-fed meat is Eggplant Moussaka with Chickpea Béchamel. It reminds my husband of home, and the recipe was inspired by a special friend of the family in Greece.
Q: You’re stranded on a desert island; luckily you’re stranded with your top 5 ingredients and must-have kitchen tool. What are they?
Avocado, bacon, eggs, salsa, and cashews…not completely balanced but those 5 ingredients definitely bring me a lot of joy! And a cast iron pan—no question.
Q: What is one of the best cooking secret/tip/piece of advice you've learned?
I’ve discovered (through my own trial and error) to not take cooking too seriously. I used to get really bummed out if I burnt something, or if it didn’t turn out just the way I planned. But I realized that it’s all a learning experience, and the process itself is therapeutic if you don’t stress over it too much—I enjoy the chopping, smelling, and stirring that goes into it, and that makes the final result that much better.
Q: Anything else you want to share?
Every time we buy food we cast a vote with our dollars. The exciting thing is seeing the food industry respond to consumers’ demand for more transparency in our food system, and more organic and sustainable choices…and US Wellness Meats is helping to carve that path!