Life’s too short
for bad food
Mealtime is about sharing life together.
Hi, I’m Ann. I enjoy laughing with friends, food puns, and meals with my favorite people. I also love taking the mystery out of eating better.
I grew up on a farm in Kansas where dinnertime was a special place for my family. Now I have my own family to pass on this tradition of gathering around the table.
I believe family mealtime is about so much more than food and nutrition; it’s also about the memories we make together.
From farm to table to health
Peas and Hoppiness started as a passion project to unite the three silos in which food exists: to teach my fellow humans how food is grown, how to cook “healthy” meals that taste good, and how to ditch dieting to intuitively nourish your body.
Learn where your food comes from and how to be more sustainable
Understand how to create a delicious meal
Enjoy how food nourishes your body while ditching diet culture.
Ann Kent, MS, RD:
what the credentials mean
There are lots of “experts” and conflicting nutrition advice out there. Let me share with you my educational journey.
Recipes designed for you
I’m a cook, not a chef. My degree is in nutrition, not culinary arts. I learned my way around a paring knife by cutting apple slices to send to the field when I helped my mom “make lunches” during wheat harvest on the farm.
You’ll find evidence of my roots in all of my recipes. I use real ingredients you can find at any grocery store. Meals are balanced nutritionally and tested in my own kitchen to make sure they taste as good as they look. Some recipes might appear fancy, but the techniques are simple and thoroughly explained so every level of cook can feel confident in the kitchen.
With love from the farm
I grew up on a farm in Kansas where I learned how food is grown. Working as a dietitian in a clinic I also saw how unattainable healthy eating is for so many people.
Experiencing these multiple angles - from producer to consumer to healthcare provider - I’ve witnessed the food crisis America has found herself in, where she produces lots of calories, but not enough nutrition.
I hope to be part of the conversation about what it means to produce nourishing food in a sustainable way for farmers, for eaters, and for the planet.