How I Stay Healthy While Writing a Cookbook

When I first got into university, I actually thought I wanted to go into the fitness industry. I tossed around the idea of maybe having my own fitness app, or even my own fitness clothing line. But I ended up rediscovering my love for culinary instead. That earlier passion never really left me though. Even now, writing a cookbook entirely about gelato, I've found that the two can genuinely coexist, even if people don't always expect them to.

So I have some practices I follow to make sure I can stay consistent, especially now that I'm writing and testing recipes for my gelato book.

One thing that's genuinely made staying active possible is working out at home. I use an app with follow-along workouts, so I don't have to structure a workout myself or drive to the gym. I just show up and press play. That alone removes so much friction, less decision fatigue, and more consistency.

I've also become really intentional about finding efficient workouts, something that genuinely challenges me in about 45 minutes without requiring a two-hour commitment. And yes, as cliché as it sounds, even something as small as putting on a cute workout outfit makes the whole thing feel more fun. It's a small thing, but it genuinely shifts my mindset before I even start.

Walking has become something I rely on too. Even a short walk gives me time to just take a break and get some fresh air, which matters when your brain is constantly cycling through recipe ratios, testing notes, and deadlines.

Eating well is just as important to me. I try to keep plenty of whole foods in my routine, and matcha every morning is completely non-negotiable. I also make my own juices at home. Carrot, apple, turmeric, and lemon has become one of my favorites. I know that combination doesn't sound especially appetizing, but I promise it's so good.

A quick recipe, if you want to try it:

• 2 carrots, peeled

• 1 apple

• Juice of 1 lemon

• A few dashes of turmeric

Run everything through a juicer, or blend and strain if you don't have one. Adding a splash of water helps everything blend smoothly if you're using a blender instead.

I also try to keep meals simple. Usually, I'll cook one main thing, like a protein and vegetables, and then add things that don't require any cooking at all, cucumbers, tomatoes, avocado, arugula. Sometimes I'll do a full sheet-pan meal and roast everything together at once. Something that also gives so much flavor and texture to a meal is adding pistachios or pumpkin seeds, while also adding a lot of nutrients.

And then there are the little things. One ritual I've genuinely come to love is lighting a nice candle while I work, whether I'm writing, testing a recipe, or just sitting down to answer emails. It sounds so small, but it makes the whole process feel a little more special. Especially now that the holidays are starting to creep around, it makes the process more special, rather than just grinding through another task on the list.

Fitness and enjoying real food, even a dessert like gelato, aren't opposites. For me, the two aren't in conflict, they can absolutely coexist, as long as what you're eating is made from real, honest ingredients. There's an important distinction between enjoying something made with real ingredients and eating something that's been built around artificial ingredients, additives, and things I wouldn't choose to put into my food.

If I'm going to enjoy gelato, I want it to be made from ingredients I recognize and actually believe in. That's the philosophy behind my cookbook, too. I didn't want to create recipes that rely on artificial flavors, colors, stabilizers, or a long list of industrial ingredients just to make the process easier.

I wanted to make gelato the way I believe food should be made, with real ingredients, thoughtful technique, and an appreciation for what you're actually eating.

That's genuinely how I cook and live, and it's exactly the philosophy I wanted to bring into this book, too.

It's a reminder to slow down, make something amazing, and enjoy it.

Because life is too short to give up gelato. ;)