Smoked cinnamon. 5-spice powder. The microplane. Vegan parmesan cheese. Smoked sea salt. These are all things I decided to add to my kitchen after this beautiful and fun interview with Chef Charity Morgan. Turns out we grew up an hour apart in Northern California (you never know what you’re going to find out during a podcast interview!) and that Charity has loved to cook since age 5, made a full meal at age 8 that blew the mind of her father, cooked for her friends after school as a teenager, learned about the word “culinary” as a young adult and that propelled her into attending and graduating from Le Cordon Bleu in Pasadena. Take this a step further and Charity is not only making amazing meals for her family, but for her husband, Derrick Morgan (linebacker for the Tennessee Titans) when his nutritionist says to cut back on inflammation and recovery time and that he should try going plant-based. Charity followed suit and now not only is entirely plant-based, but cooks for a bunch of those team members as well and is loving it all! You can find recipes and helpful hints on her website chefcharitymorgan.com, but you’re just gonna love getting to know Chef Charity Morgan in this episode! (PS - She tells her love story on how she met Derrick! Adorbs!)