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Yassine Atmani

Founder and editor, HealtyFoood

I run HealtyFoood on my own. It started because I kept losing an hour hunting for a straight answer — a recipe with the macros actually visible, a calorie number that explained where it came from — across a dozen sites that each buried it under a life story or an email form. I wanted one place where the useful part is the first thing you see.

What I am, and what I'm not

I am not a dietitian, a nutritionist, or a doctor, and I don't present myself as one. Nothing on this site is medical advice, and if you have a health condition, take medication, or are pregnant, a qualified professional should be the one advising you.

What I do bring is organisation and a refusal to hand-wave. Every calculator names the formula behind it and links to the paper it came from. Every recipe shows its nutrition. Where a number is a rough heuristic rather than a validated equation, the methodology page says so instead of dressing it up.

How the content gets made

I choose the topics, decide what goes on the site, and edit everything before it publishes. I also use AI tools to help draft and structure articles — I review and rewrite what they produce rather than publishing it untouched. I'd rather say that plainly than let you assume otherwise.

Recipes are moving to a stricter standard, and I'd rather describe it accurately than overclaim. From now on a recipe only goes up if I've cooked it, photographed it myself — including a shot of it part-made — and written my own account of how it went, mistakes included. That rule is enforced by the publishing tool, which rejects a recipe missing any of those, so it doesn't rely on my discipline.

The guides already on the site predate that rule: they were drafted with AI assistance and edited by me, and they are not claimed as dishes I cooked. As original recipes go up, the older ones get replaced or rewritten to the same standard.

Nutrition figures come from USDA FoodData Central and are estimates — good to roughly ±10–15% for a home-cooked portion.

If something here is wrong, I want to know. Tell me which page and which number, and I'll fix it.