About Lucy

I'm a 30-year-old food blogger based in Austin, Texas, where the food scene is as diverse and energetic as the city itself. I live in a bright apartment in South Austin with my rescue dog Charlie, a beagle mix who thinks he's a professional taste-tester, and way too many cookbooks for someone with a one-bedroom place.

I started LucyMeals in 2019 as a side project while working as a graphic designer for a tech startup. What began as a creative outlet to share recipes with friends has become my full-time adventure and the most fulfilling work I've ever done.

My Story

I grew up in San Antonio in a big, loud, loving Mexican-American family where food was always the centerpiece of every gathering. My abuela was the undisputed kitchen queen, making everything from scratch with techniques passed down through generations. Weekend mornings meant fresh flour tortillas on the comal, and Sunday afternoons were filled with the smell of pozole or carne guisada simmering for hours.

My mom worked full-time as a nurse but still managed to put homemade meals on the table almost every night. Watching her balance a demanding career while feeding our family of six taught me that good food doesn't have to be complicated or time-consuming. Some of my favorite childhood meals were her quick weeknight tacos, simple rice bowls, or pasta dishes she'd throw together after a long shift.

I studied graphic design at Texas State University in San Marcos, graduating in 2017. After college, I moved to Austin and landed a job at a growing tech company designing user interfaces and marketing materials. The creative work was satisfying, but I found myself spending every evening and weekend in my tiny apartment kitchen, experimenting with recipes and photographing the results.

My friends became my unofficial recipe testers, and after the tenth person told me I should start a blog, I finally listened. In 2019, I launched LucyMeals with a simple goal: share recipes that were colorful, flavorful, and realistic for young professionals like me who wanted to eat well without spending hours cooking or tons of money on groceries.

By 2022, the blog had grown beyond anything I'd imagined. I took the leap to leave my design job and pursue food blogging full-time, bringing my design skills into recipe development, food photography, and building a brand that feels authentic to who I am.

My Cooking Philosophy

At LucyMeals, I'm all about bold flavors, fresh ingredients, and recipes that fit into real life. I draw inspiration from my Mexican-American heritage, my love of Austin's diverse food culture, and my travels whenever I can escape for a long weekend. You'll find everything from Mexican-inspired dishes that remind me of home to Mediterranean-influenced bowls, Asian fusion weeknight meals, and creative vegetarian recipes.

I believe cooking should be fun, not stressful. I focus on recipes that take 30 minutes or less whenever possible, use ingredients you can find at regular grocery stores, and don't require fancy techniques or equipment. My approach is flexible and forgiving because I know that not everyone has the same ingredients, dietary preferences, or skill level.

I'm also passionate about sustainable cooking and reducing food waste. You'll find tips throughout my recipes about how to use leftover ingredients, substitute what you have on hand, and make meals stretch further without sacrificing flavor.

What Makes LucyMeals Different

Every recipe on this site reflects my dual background in design and cooking. I approach recipe development the same way I approached design projects: focusing on the user experience. That means clear, easy-to-follow instructions with photos that actually help you understand what you're doing, not just pretty pictures that look good on Instagram.

I test each recipe at least three times in my regular apartment kitchen with a basic electric stove and standard cookware. I'm not working with professional equipment or a photography studio. What you see is what I actually made in my real kitchen, often after a full day of work, just like you might be doing.

My Mexican-American background influences much of what I create, but I'm not trying to be an authority on traditional Mexican cuisine. Instead, I share the home-style cooking I grew up with, the dishes my family makes, and my own modern interpretations that honor those flavors while making them accessible to everyone.

My Specialties

I'm known for my quick taco and burrito bowl recipes that are endlessly customizable and perfect for meal prep. Mysheet pan dinners have become reader favorites because they're low-effort but high-impact. I create vibrant salads that are actually filling and satisfying enough to be complete meals, develop breakfast and brunch recipes that fuel your day, and share one-pot meals that minimize cleanup while maximizing flavor.

I also have a growing collection of vegetarian and plant-based recipes because I've been gradually eating less meat over the past few years. While I'm not fully vegetarian, I love the challenge of creating meatless meals that are so satisfying you don't miss the protein.

Beyond the Kitchen

When I'm not developing recipes or editing photos, you'll find me exploring Austin's food truck scene with friends, always on the hunt for the next great taco or creative fusion dish. I'm an avid runner and hit the Town Lake trail at least three times a week, usually with Charlie trotting along beside me.

I'm passionate about supporting local farmers and shop at the farmers market near my apartment every Saturday morning. There's something special about talking to the people who grow your food and building recipes around what's fresh and in season.

I also volunteer with a local organization that teaches cooking skills to teens from underserved communities. Seeing young people get excited about making their own meals and understanding where food comes from is incredibly rewarding and reminds me why I do what I do.

In my downtime, I'm either reading food memoirs and cookbooks, trying new restaurants with my foodie friends, practicing yoga at a studio downtown, or planning my next trip. I've been slowly working my way through Rick Bayless's entire cookbook collection and dreaming of a culinary trip through Oaxaca.

A Few Things About Me

I'm obsessed with collecting hot sauces and have over 40 bottles in my fridge right now. My morning ritual is essential: a pour-over coffee with oat milk while I plan the day ahead. I can't function without good lighting, which is probably my design background showing through. My comfort food is my abuela's chicken tortilla soup, though I've never quite replicated it perfectly. I eat avocados almost daily and have strong opinions about the best taquerias in Austin. I'm also that person who takes photos of every meal at restaurants for "inspiration."

My Kitchen Setup

I work in a small galley kitchen in my South Austin apartment. It's tight on counter space but gets beautiful morning light, which is perfect for photography. I cook on a basic electric stove that came with the apartment, use a simple set of pots and pans I've collected over the years, and rely heavily on my blender, food processor, and cast iron skillet.

I shoot all my photos with natural light from my kitchen window because my design background taught me that great content doesn't require expensive equipment—just good composition and lighting. If I can create recipes and capture them in this modest setup, you can absolutely recreate them in your own kitchen.

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