Cooking dinner should be enjoyable, but for Nicki Sizemore, it became a source of stress. Even with her experience as a culinary educator and cookbook author, meals felt like a race against time. “Making dinner felt like a race, and I was the out-of-shape jogger gasping to keep up,” she says in her new book, Mind, Body, Spirit, Food, releasing on January 13. This pressure affected both her love for cooking and her health.
In Mind, Body, Spirit, Food, Sizemore shifts the focus from cooking as a chore to viewing the kitchen as a space for relaxation and self-care. Central to her approach is “intentional cooking.” This practice encourages home cooks to slow down and connect with the process, utilizing mindfulness instead of strict rules. Before cooking, she suggests taking a moment to breathe and engage the senses.
Each recipe in the book includes an intention—brief prompts that help readers focus on texture, aroma, and the joy of cooking without the pressure of perfection. Sizemore understands that life happens; kitchens can be chaotic, and meals don’t always go as planned. This flexibility is a core theme throughout her recipes.
The recipes are diverse, with options for various flavors and ingredients. For instance, a whole chicken dish can be adapted with French or Moroccan spices. Even granola can take on different forms, switching from peanut-chocolate to fruit-and-nut. Sizemore’s recipes are also gluten-free, catering to her dietary needs while remaining accessible to all. They aim to be inclusive and freeing rather than restrictive.
What’s refreshing about Sizemore’s approach is her focus on comfort food with modern twists. Dishes like tahini chili crisp noodle bowls and socca “pizza” are practical, using simple techniques and easy-to-find ingredients. The emphasis is on cooking that doesn’t exhaust but delights.
Sizemore extends her vision through her Substack newsletter, Mind Body Spirit Food. Here, she shares seasonal recipes and thoughts on mindful eating, fostering an ongoing exploration of food with intention. This serves as a way to keep the conversation alive beyond the book.
Changing how we think about cooking is vital for our well-being. Sizemore encourages infusing more awareness and less pressure into our meal preparations. It’s about finding nourishment not only through food but also in the mindful act of preparing it.
Recent studies indicate a growing movement towards mindful eating. A survey found that 70% of home cooks are looking for ways to make meals more enjoyable rather than stressful. This aligns perfectly with Sizemore’s philosophy. By embracing cooking as a mindful practice, we can reconnect with our food and ourselves.
In a world filled with fast-paced schedules, Sizemore’s message rings true: cooking can be a source of joy rather than just a task to check off the list. Anyone can find comfort in the kitchen by adopting a more intentional approach.
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