About Me

My name is Shayla and I talk about food. A lot.

I live in Brooklyn, NY where I work as a data coordinator at healthcare startup. As much as I wish I could say I’ve been a healthy vegetarian for the past 8 years, I can’t. I started off as many veg’s do: eating primarily processed soy products, pasta and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn’t make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it.

I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It’s impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier.

2birds1scone is a place for suggestions, inspiration and shared information. It’s about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste.

“One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well.” –Terry Walters</em

1 thought on “About Me”

  1. Hi Shayla,

    Our favorite food anthology continues to grow as Best Food Writing 2016 joins the series this November! Brought together by Holly Hughes’ keen taste and trends, foodies and writers alike cannot get enough of the consistent quality and amusing adventures in food. Best Food Writing 2016 celebrates the most insightful prose on food from the past year, with a dynamic mix of seasoned food-writing stars and intriguing new voices.

    Contributors include: Rowan Jacobsen, Dianne Jacob, Corby Kummer, Michael Ruhlman, Oliver Sacks, Wells Tower, Pete Wells, and many others.

    Praise for the Best Food Writing Series:

    “What is so great about this annual series is that editor Holly Hughes curates articles that likely never crossed your desk, even if you’re an avid reader of food content. Nearly every piece selected is worth your time.”—Huffington Post

    We would really appreciate your reviewing the book or posting a shot of the book jacket and thumbnail description on your website or blog, please let me know if I can help. Thank you so much for spreading the word about this great collection, we would love your help!

    For more information, please visit:

    We hope to hear back from you soon.

    Kind Regards,
    Catherine Gessner

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