Hi, I'm Mason Brooks. I write the recipes on Keep Your Diet Real.
I live in a one-bedroom with a 24-inch range and four burners I do not trust equally. I cook almost everything in a 12-inch cast-iron skillet because I do not have the cupboard space for a Dutch oven and a sheet pan army. That constraint is useful: if a dinner cannot be done in one pan, I usually rewrite it until it can.
I keep a short pantry — canned tomatoes, chicken stock, rice, eggs, onions — and I build recipes from those first. If you need a garnish that exists only in a specialty shop, I leave it optional.
Keep Your Diet Real is not a meal plan. It is dinner from a short pantry in a small kitchen: canned tomatoes, chicken stock, rice, eggs, onions, and a 12-inch skillet. If a garnish exists only in a specialty shop, it stays optional.
I live with a 24-inch range and four burners I do not trust equally. If a dinner cannot be done in one pan, I usually rewrite it until it can. That constraint is the point of the recipes, not a diet rule.
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