Ethan Paff

IN THE KITCHEN WITH ETHAN PAFF

Tell us about yourself:

I’m a health educator and content creator focused on making nutrition simple, practical, and grounded in how our bodies were designed to function. With a background in biology and a personal journey through gut and autoimmune thyroid issues, I became deeply interested in what actually drives energy, recovery, and long-term health.

My work centers on high-protein, micronutrient-dense meals that help people optimize their health in a way that’s sustainable and realistic. My philosophy is simple: Good Food. Better Health.

How did you get involved in cooking?

I started cooking for myself when I was around 10 years old. The first “recipes” I ever wrote were for scrambled eggs and grilled cheese. I was determined to get them right every time; it felt less like cooking and more like a science experiment that I needed to master.

About three years later, cooking took on a whole new purpose. I began paying attention to the health of the people around me and realized how much it was tied to what they were eating. If I wanted to feel my best long-term, I couldn’t be careless about what I put in my body.

Over time, I became increasingly interested in the ingredients in ultra-processed foods and started learning how to make my own replacements from scratch. What began as curiosity turned into conviction. I realized that if I wanted better health, I had to take responsibility for what I ate. Now I teach people how to do the same, but in a way that’s practical, sustainable, and built around real health.

Describe your cooking style:

My approach to cooking is simple and intentional. I’m less concerned with presentation and more concerned with whether a meal actually supports the health and lifestyle I’m after. For me, food isn’t flair—it’s purpose.

Every recipe that I make is filtered through the lens of minimizing harm and maximizing health. Whole foods are always the foundation. Built on top of that are principles of nutrition and lifestyle performance. In my kitchen, I care about gut health, hormones, and longevity—not just flavor.

How did you learn about grass-fed meats?

I think the first time I heard about grass-fed meat was from Paul Saladino on YouTube. Before that, it hadn’t really occurred to me that there could be a meaningful difference between how an animal was raised and the nutritional quality of its meat. Once I started looking into it, I realized it wasn’t just a marketing term—it reflected real differences in diet, environment, and exposure.

About a year after college, I worked as a conservationist at a park, where part of my job was spraying herbicides to manage invasive plants. That experience changed the way I thought about food. I saw firsthand how difficult it is to fully control environmental contamination, and I learned just how biologically disruptive many of these chemicals can be. It became hard to ignore the connection between environmental inputs and human health.

That’s when the principle clicked for me: the quality of the food we eat is inseparable from how it’s raised. Just like with our bodies, the inputs determine the outputs. If I’m intentional about what my food is exposed to, I’m being intentional about what I’m exposed to. Today, grass-fed meats aren’t a trend for me—they’re the logical choice.

What is your favorite recipe featuring grass-fed meat?

Easily my favorite recipe is a slow-cooked beef pot roast. It’s the kind of meal that feels grounding—simple, hearty, and deeply satisfying. When it’s made with grass-fed beef, the flavor is somehow richer and even more pronounced.

I usually grate a bit of beef liver into the finished roast as well. It melts right in and makes the dish more nutritionally complete without changing the flavor. It’s a small addition that turns comfort food into something that truly fuels you.

Served with creamy mashed potatoes, slow-roasted carrots, and a rich, savory gravy, it’s hard to beat. It’s the kind of meal that brings warmth to the table and reminds me that good food doesn’t have to be complicated to be powerful.

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

Stranded or not, my top five ingredients remain the same: ground beef, beef liver, whole milk (magically refrigerated, of course), bananas, and eggs. Why? Because the first three meet the majority of your nutritional needs, bananas offer more potassium and plenty of carbs, and I included eggs just because I love them.

Along with a stainless steel pan and whatever else I can forage for on the island, I should have plenty of ingredients to keep my meals interesting while providing me the nutrition I need to thrive. You know what? Sign me up!

Best cooking secret/tip/piece of advice you’ve learned:

Just start. Seriously. Put aside your doubts and fears and just start.

I spent two years deliberating over whether I should start a YouTube channel and how I would do it. If I had waited until I knew for a fact that I was ready, I never would have started.
Now I read comments from people saying how they don’t know how to cook and they’re overwhelmed by the idea of even starting. I don’t care if your first recipe is grilled cheese—just
start with something. In time you will gain the skills and confidence you need to make whatever you want.

I am no chef; I have no culinary education. I just knew that I wanted to better my health and that I could do it through food. So, I took the first step.

What’s your favorite quote/song for culinary inspiration (if any)?

“Whatever you do, work at it with all your heart, as working for the Lord, not for human masters, since you know that you will receive an inheritance from the Lord as a reward. It is the Lord Christ you are serving.” (Colossians 3:23-24 NIV)

This Bible verse comes to mind whenever I think about my work on YouTube as an educator. It reminds me that my craft should and does flow from the love of Jesus Christ and the desire to serve others. It’s the encouragement that I need to keep prioritizing the health and wellness of others, even when it’s easier to focus on myself.

For me, cooking and teaching aren’t just practical pursuits. They’re a way to participate in something bigger: a way to help care for the world and serve the Lord through the work I do.

Anything else you want to share?

I love to cook because it satisfies several needs at once:
1. It gives you control over your health,
2. It brings people together, and
3. It’s genuinely fun.

My advice is to be curious, explore food, and enjoy the process of learning how to nourish yourself and those around you.

Your social media links (Facebook, Twitter, Instagram, Pinterest, Youtube):

YouTube: https://www.youtube.com/@ethanpaff
Instagram: https://www.instagram.com/goodfood_betterhealth.jpg
Newsletter: https://ethanpaff.kit.com/cb997396ce

Enter To Win!

Enter to Win our March 2026 Ancestral Foods Giveaway for a chance to win $175 bundle of delicious & nutritious grass-fed and pastured meats. Contest runs from March 1 – March 11, 2026.