About For Carbs’ Sake

Hi, there! I’m Dana. I’ve been a (serious) cook since about 2008, and I’ve been a carb lover my whole life (must be the Italian in me). Because of my passion for cooking — and carbs — I launched For Carbs’ Sake to share my enthusiasm with like-minded people (and with those who aren’t afraid to eat a carb or two).

Carbs often get a bad rap, but I prefer to focus on the positive. There are lots of good carbs out there to enjoy (think quinoa, sweet potatoes, brown rice, beans, and lentils), and you’ll find plenty of them here as the blog grows. As for “bad” carbs, I firmly believe in everything in moderation, so you’ll definitely find the white varieties of pasta, bread, and rice recipes here, too.

Is Every Recipe a Carb Recipe?

No. As much as I love carbs, and they are the main feature of this blog, I do post occasional lower-carb recipes. Think breadcrumbs stuffed inside juicy meatballs, beans to bulk up a bowl of nourishing soup, or crunchy croutons garnishing a fresh salad. But I’ll never hesitate to recommend some fluffy rice or creamy mashed potatoes to soak up the saucy goodness of a protein-based dish. Not ever.

What Type of Ingredients Do You Use?

I strive to create largely economical recipes using everyday ingredients. Furthermore, I try to repurpose certain ingredients for additional meals, so you’re not purchasing an $8.00 jar of sun-dried tomatoes for something that only calls for a tablespoon of them. Full disclosure: It may take some time to achieve this. For Carbs’ Sake is a brand-spanking new blog, and there aren’t enough recipes to go around yet. I’m working on it!

Let’s Start Cooking — and Eating — Carbs!

Whether you love carbs as much as I do or are just looking for tasty — and always personally tested — recipes, feel free to look around my blog, and please let me know if you cook or bake anything from here. I’d love for you to make food you can enjoy and share with family and friends, and I welcome your feedback and any questions you may have.

Long live carbs!