About

I started this blog because of a conversation I didn’t want to have.

My husband is eleven years older than me. A few years ago, I realized I wasn’t thinking about retirement — I was thinking about how to make sure we’d both still be hiking, cooking, and laughing together for as long as possible. That question changed everything about how I eat.

I’m a licensed clinical psychologist with a specialization in post-stroke brain rehabilitation. For over fifteen years, I’ve worked with patients rebuilding their lives after neurological events — and I’ve seen, firsthand, how profoundly what we eat affects how the brain and body recover, age, and thrive.

What surprised me most wasn’t the research itself. It was how inaccessible it was. Thousands of peer-reviewed studies on inflammation, cardiovascular health, and cognitive aging — and almost none of it translated into food that actually tastes good on a Tuesday night.

That gap is why Burnt Eggs Club exists.

What you’ll find here

Every recipe and article on this site is grounded in published research — real studies from PubMed, not wellness trends. I don’t make medical claims, and I don’t believe in miracle foods. What I do believe in is the cumulative effect of eating well, consistently, over years.

My focus is on anti-inflammatory and heart-healthy cooking for adults over 50. The recipes are simple enough for weeknights, built around ingredients with documented benefits, and — this part matters — genuinely worth eating.

A note on credentials and transparency

I am a licensed clinical psychologist with advanced training in neurological rehabilitation. This site reflects my personal research and cooking practice, not medical advice. For any health concerns, please consult your physician.

Welcome to Burnt Eggs Club. I’m glad you’re here.