introduction HI THERE! I'm guessing that if you're reading this, you want to eat better; that healthy eating is important to you and that you want to do more of it. But also that you're busy--working, studying, generally being awesome--and what little time you do have, you don't necessarily want to spend in the kitchen. I get it. That's why my goal is to make eating well easier. Oh, and a lot more delicious, of course.   In my experience, the secret is not fancy ingredients, tools, or techniques. It's about having a collection of simple recipes that can be prepared quickly, affordably, and, above all, easily , but that you also actually want to eat. I hope this book is just that.   I'm Sara Lynn, by the way, and if you're new to the Domestic Geek community, WELCOME! I've spent the last five years dishing out all sorts of deliciousness on YouTube, Facebook, Instagram, and just about anywhere else hungry people seek kitchen inspiration. It's amazing to think that in that time, our cooking collective has grown to include more than 1.5 million dedicated food enthusiasts. A total dream come true, especially for someone who adores all things edible as much as I do.   Food was really my first love. Growing up, cooking was always my favorite thing to do. While other kids were watching cartoons or cheesy sitcoms, I was watching cooking shows and then heading into the kitchen to test newly discovered recipes and techniques. My parents were always incredibly supportive and, as parents do, politely choked down anything I served up with a spirited "Good job!" whether it was particularly palatable or not. (Thanks, Mom and Dad!)   But it wasn't enough for me to just cook the recipes, oh no. Channeling my beloved TV chefs, I would talk my imaginary audience through each and every step, recommending a pinch of this or a splash of that to a plethora of endlessly attentive stuffed animals. (Who, in retrospect, were probably grateful for their lack of hearing--and taste buds, for that matter.)   As I grew up, my tastes grew with me, and I spent my early twenties experimenting with all sorts of exotic flavors and fussy French techniques. I traveled all over on eating adventures and discovered so many new cuisines along the way. I was so obsessed, in fact, that every week my fellow foodies and I hosted a Friday night supper club, where we'd try daring new recipes over too many bottles of wine.   And like good wine, my cooking skills improved with age, but the amount of time I spent in the kitchen became less and less. As a busy professional, I just didn't have endless hours to stand at the stove anymore, and most often found myself either eating out or ordering in--habits that were jeopardizing both my health and my bank account. Something needed to change, so back to the kitchen I went.   I learned to meal plan and committed to Sunday meal prep--a few hours dedicated to shopping, prepping, and cooking foods to enjoy through the week. You probably won't be surprised to hear that my health began to improve almost immediately. I had more energy and better digestion, and I started to see the weight that had snuck up on me thanks to years of take-out start to vanish. I wasn't doing anything really extraordinary, but the impact of just eating at home wassimply incredible. The most dramatic improvement, though, was my confidence, and I couldn't wait to share that feeling with the world.   I launched The Domestic Geek in April 2014 to inspire others to eat well and as a result, live better, with a fresh, fuss-free approach to healthy cooking. The objective since its inception has always been to make life in the kitchen easier, which is why Meals Made Easy felt like such a fitting title for this collection of recipes that aims to do just that. I hope you enjoy them! Excerpted from The Domestic Geek's Meals Made Easy: A Fresh, Fuss-Free Approach to Healthy Cooking by Sara Lynn Cauchon All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.