About Me

My name is Ashley Louise Rothstein and I’m a glut at heart.

I often joke that I must have been a fat Latin man in a past life because in my glory days, I frequently devoured my bodyweight in burritos, tacos, nachos, chips, guac, salsa, and pretty much anything that looked like, smelled like, or resembled Mexican food. All with extra extra extra sour cream and cheese. And to finish it off, I face plowed as many chocolate chip cookies and as much chocolate ice cream (with mountains of rainbow sprinkles mixed in) that I possibly could.

Sadly, those days did not (and could not) last forever. My lifestyle caught up with me, and in early 2015, I got sick.

To feel better and attempt to reverse my crazy health issues (if interested, read more about them here), I bounced around between the carnivore, keto, and paleo diets. After experiencing and studying each diet philosophy, I learned I feel my best by merging the three and following an Animal-Based Paleolithic Diet that includes mostly meat and eggs, a moderate amount of minimally toxic plants, and time-restricted feeding.

But, the fat Latin man is still definitely alive inside of me, and I don’t think he is going anywhere anytime soon.

So throughout this journey, it’s been a mission for me to find a way to make my food taste good so I can satisfy this inner gluttonous dude.

For years, I’ve been going ham with creativity, trying to recreate the foods I always loved and enjoyed but within each new diet philosophy’s guidelines and parameters. And I guess over time, I somehow became a…Closet chef? Recipe developer? Food photographer? Perhaps a combination of the three.

And these days, I develop tasty, whole food, nutrient-dense, animal-based, fat-filled recipes that include minimally toxic plant foods and are not boring. Most of what I create is paleo, keto, and/or carnivore. I share the recipes here on the blog and on social media. I enjoy sharing about this way of eating so other people, too, can please their inner gluttonous spirits without having to sacrifice their health.

And finally, while I love a good set of food guidelines (when approved ingredients are few and limited, it keeps me challenged and creative), the dogma behind strict dieting and rigid food rules has not been good for me over the years. While the recipes I develop are animal-based (mostly meat- and egg-based), I am not anti-plant like I used to be. I love color, diversity, and variety, and find I feel the best with mostly animal foods and a moderate amount of plants.

Savor and enjoy!


Pink Stripes and Purple Pants + The Look / Hayward, CA, 1993