Food-lover, coffee snob, natural wine enthusiast and mom of two kids with food allergies. Run, walk, snowboard, window shop—you name it—she'll take any reason to get outdoors.
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As senior digital editor, Penelope Wall manages the digital editorial vision of EatingWell. Penelope has more than 15 years’ experience in digital content strategy and development as well as production and project management in a wide arena of industries, including food, health & wellness, pharmaceutical, retail and education. She has a bachelor’s degree in English and studio art and a minor in French from Middlebury College.
Penelope’s palate has always been quite varied. Growing up in Vermont, she had good food to eat from her family's garden and understood from an early age where food her came from. With a Puerto Rican father and English mother, Penelope would eat arroz con pollo one night and bangers and mash the next—and loved it all. She’s also traveled to France more than a half dozen times, including living there twice, and those experiences deeply impacted her outlook on enjoying good life and good food.
Penelope and her husband are parents to two young children. Whether picking apples from the local orchard or enjoying dinners with extended family, food is but one of the many things they bond over. On the weekends you’ll find them hiking, traveling and snowboarding. In the winter, they basically live at the mountain. And though she identifies as a coffee drinker, Penelope appreciates good tea and has a growing stash of excellent oolongs thanks to her husband’s business travels to Asia.
I’ve always disagreed with the notion that healthy can’t be delicious. Eating well is nourishment for the body and soul. It’s food that is good for me and also tastes good.
1. Salad Greens: We literally eat a salad every single day with dinner. I make a homemade vinaigrette and usually have a green salad with whatever herbs I grab from the garden. It’s a family favorite and so simple.
2. Vermont Cheddar: A staple in our house. If you have a block of Cheddar and some bread, then you have what you need to make dinner.
3. Maple Syrup: I use it in everything from salad dressing and chili to desserts and cocktails. And, of course, to pour on top of homemade pancakes. But my favorite is drizzled on top of vanilla ice cream.
Picnic dinners are the best dinners! Some good cheese, charcuterie, crusty bread, whatever fresh fruit and veggies we have and a bottle of wine. I’ll cut everything up and set it out in bowls and on cutting boards in the middle of the table and everyone fills their own plates.
Sitting down for dinner with the kids. Ever since our kids were born, we’ve always eaten dinner together as a family.
It’s always changing, but right now it’s Chickpea Curry. It’s so easy, only takes 15 minutes, uses mostly pantry staples and everyone in the family likes it. And it’s vegetarian. I’m not vegetarian but I prefer vegetarian dishes most of the time.
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