Odessa Price used to loiter over Friday dinners. Long hours working as a freelancing designer left her last wish to be hovering over a stove or following difficult recipes.
And she felt imprisoned a lot as a vegetarian trying to cut carbohydrates. “So many vegetable dishes are heavy on pasta or rice,” she notes. “I felt full and satisfied even though I wanted to eat lighter.”
Her answer came from no one cookbook or celebrity source. Rather, Odessa started paying attention to her body and noting what really worked on her busiest days.
Her companion was simplicity, she discovered. A few whole-food components, some flavor, and some advance preparation might make a big difference.
She started constructing meals using foods like eggs, lentils, tofu, and roasted vegetables that provided substance without the carbohydrate burden.
She came to see with time that taste did not have to originate from noodles or bread. It came from freshness, from harmony, and from how the cuisine made her feel later.
Odessa confesses that letting go of the belief that every supper had to be sophisticated helped most. “I used to feel bad if I didn’t produce something Instagram-worthy,” she says.
“Now I pay more attention to what sustains me and maintains sanity following a demanding day.”
Her evenings today seem less hurried and more deliberate. Odessa has found a rhythm that supports her body and her creativity by following sensible, low-carb vegetarian choices that are really enjoyable.
