What happens when a stubborn home cook marries a nutritionist? A blog, of course. One that tries (and mostly succeeds) to make sustainable food taste like... food.
Transparency corner: we shot the recipe and article photos ourselves (yes, in a real kitchen, not a Pixar lab). A few got a tiny AI glow-up for lighting/details — mostly because our photo budget is currently 3 coins, a spoon, and good intentions. The food is still ours, and still very mortal.
Stubborn Cook, Occasional Meat Mourner
Lionel grew up thinking every meal needed a steak. Or at least some cheese melting seductively on top. Now, armed with legumes and sarcasm, he’s turned his culinary rebellion into an art of compromise: less meat, more plants — and surprisingly, more flavor.
Doctor, Nutritionist & Flavor Police
Dr. Catharina is here to remind you (and Lionel) that your body is not, in fact, indestructible. Passionate about nutrition and planetary health, she’s the one who reads the studies, calculates the macros, and occasionally confiscates the butter.
Feast on the Planet is built on a simple idea: eating well shouldn’t cost the Earth. Literally. We follow the EAT-Lancet recommendations — a framework designed to feed 10 billion people without turning Earth into a burnt toast.
But let’s be honest. Transitioning from fondue to flaxseed isn’t exactly a spiritual awakening. That’s why we’re not here to preach. We're here to experiment, adapt, and laugh through it (preferably with a spoon in hand).
Expect recipes that flirt with tradition, cheat with cheese, and somehow land in that sweet spot: balanced, plant-forward, family-friendly, and still drool-worthy.
Got questions about lentils, planetary boundaries, or why Lionel still dreams of steak? Drop us a message — we promise to reply (eventually).