Hey, I'm Amanda Logan!
- qualified nutritionist, cookbook author and recipe developer behind My Goodness Kitchen.
For almost a decade, I've been creating simple, approachable and affordable plant-based recipes for busy home cooks.
My Goodness Kitchen is where I share delicious and (mostly-but-not-always) healthy recipes that I serve my own family and friends in my actual every day life. For real, not just for Instagram.
Every recipe on My Goodness Kitchen is developed, tested and photographed in my own kitchen before it's published.
Here, we cook real food, for real people with real budgets and lifestyles. Sound good?
Jump to:
My Food Philosophy
I believe good food and good nutrition should be accessible to everyone. My goal is to make plant-based cooking simple, affordable and delicious, with recipes that fit real life rather than striving for perfection.
After 10 years in recipe development, I know one thing for sure: you are a good cook. Even if you don't know it yet.
Whether you're a seasoned cook or new to the kitchen, on a tight budget or with a little more to spend, you can create food that nourishes you and the people you love. Magic can be made with a budget-friendly can of beans and some fresh herbs. Not convinced? Check out by butter bean soup recipe.
Combining Cooking and Nutrition
Long before I studied nutrition, I was developing recipes for MGK and other publications. I love creating plant-based versions of family favourites and showing people that plant-based cooking can be comforting, affordable and completely delicious.
But I am a Curious George, and the more I cooked, the more I wanted to understand not just how a recipe works, but why certain ingredients support health. I knew with a better understanding of nutrition science I could help people build better eating habits while still enjoying the foods they love.
So, I in 40s, I went back to university and completed a Graduate Diploma in Human Nutrition at Deakin University. I wasn't looking to leave recipe development behind - just the opposite. I wanted to make it stronger. Studying nutrition gives me the evidenced-based foundation to complement my years of experience in the kitchen.
Today, my focus is on culinary nutrition-translating complex dietary science into practical, balanced, and affordable everyday meals. Every recipe starts with flavour - because if food doesn't taste good, no one's coming back for seconds. But whenever I can, I also think about how to add more fibre, more protein, more plants and more everyday nourishment without making my recipes complicated or expensive.
I believe I became a better recipe developer by studying nutrition, and I'm a better nutritionist after years in the kitchen.
Nutrition is Personal to Me
On a personal note, my mother passed away a few years ago from dementia. At the time of her death in a nursing facility, she was 38 kilograms. This is not uncommon.
Nutrition across all ages became my focus and I am committed to helping anyone I can eat better. That doesn't mean everything you find here will be nutritious - sometimes we'll cook just for fun, as it should be. But, my hope - my goal - is to help anyone who wants to eat better, do just that.
Transitioning to a Plant-based Diet
I wasn't raised vegan. I'm from a meat-loving family where my mother cooked dishes like Irish stew, stroganoff, hearty curries and pea and ham soup. She was an adventurous and inspired cook.
But, I love animals and see no culinary or nutritional need to eat them. So I don't. If you're just transitioning to a plant-based lifestyle, you might find my "how to go vegan" post helpful.
But you don't have to be a strict vegan to pull up a seat at my table. Whether you are fully plant-based, trying out meatless Mondays, or just want to get more nutrient-dense whole foods onto your family's plates, my recipes are designed to be accessible, delicious, and satisfying for everyone
You can read all about my cooking journey with my Mum in this beautiful article by Erin at Olives for Dinner.
What You'll Find Here
You can get a nourishing and delicious meal on the table in 20-minutes. Promise.
Lightning Round
Location: Victoria, Australia
Age: 50.
Family: The best! Open-minded husband, awesome kid and 3 rescue pups
Education: I have a communication degree from Queensland University of Technology. I also studied with Rouxbe doing both their plant-based cooking program and pastry program + I attended Deakin University to complete a graduate Diploma in Human Nutrition.
Years Blogging: 10-ish years
Zodiac Sign: Libra. So, so Libra.
Favorite Charity: Edgar's Mission
Food Heroes: Yotam Ottolenghi, Roy Choi, Anna Jones, Hetty McKinnon, Nigella - nope they're not vegan but I love to try and create vegan versions of their recipes!
My Books: Great Vegan Meals for the Carnivorous Family
Publications: I am a regular contributor to a completely beautiful magazine called Nourish here in Australia and I'm featured in Thrive magazine. My recipes have appeared in Vegan Food and Living, Huffington Post, The Zoe Report, Brit & Co, MSN and more.
You can also find me at Punchfork alongside a swag of awesome food creatives.
Contact Me
So, that's me. I am so happy you popped by to visit and hope you'll make yourself known. Drop me a message and say g'day. There are no strangers here, just people I haven't met yet.
Except spammers. Spammers are not my friends.
Everyone else, welcome to My Goodness Kitchen x
Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.
