We strive to follow a whole foods diet, and I am particularly inspired by both the Weston A. Price Foundation and Jordan Rubin’s book The Maker’s Diet. While we don’t always adhere to our diet as we should, my main emphasis in cooking is to use whole, natural foods and to not spend a fortune doing so. I also try to avoid refined flours and sugars, and we limit our grain servings to only a few daily. I’m working on getting more fermented foods into our diet, as well.