About

Hi! I’m Megan Wells, a food photographer, foodie, and blogger living in Vacaville, California.

Meg is Well is my blog, where I’m striving to be well physically and mentally despite whatever challenges I face. Food, photography, and writing is how I deal with life’s struggles, mainly ulcerative colitis and living with a j-pouch.

I work to keep my love of food alive no matter what and I don’t think health, work, or a busy life should get in my way of enjoying all things delicious. And I don’t think it should get in your way either!

About Meg is Well

Here on Meg is Well, I focus on mostly healthy(-ish) comforting recipes that feature bold flavors. However, my sweet tooth is pretty big and it seems other people are the same because my desserts are often the most popular. But hey, life is about balance right?

I post a mix of slow and elaborate recipes and fast and easy. I really enjoy challenging myself (and by default, you) with more gourmet and made-from-scratch recipes. But we’re all busy and sometimes the last thing we want to do is be in the kitchen, so I try to mix in fast and easy meals as well. 

I’m also a big fan of leftovers. 

Living with Ulcerative Colitis and a J-Pouch

The other half of Meg is Well features blog posts that go into more detail about the struggles I’ve had over the years with my health. 

Ulcerative colitis can be an extremely isolating disease. This blog started as a way for me to navigate my experience and to feel less isolated from the world around me. I also felt the need to add context to my story and shape people’s understanding. 

Do You and Your Recipes Adhere to a Specific Diet?

No. I think one of the major misconceptions about this blog is that it follows a diet (SCD, Paleo, etc.).

I did start this blog while I was on the Specific Carbohydrate Diet, so my older recipes do adhere to that. During the first couple years of my diagnoses, I experimented with diet, but ultimately, my body always found ways to reject food and go into very bad flares.

Spending so much time on extensive and intense diets that weren’t giving me results was not making me happy and was increasing the amount of isolation I felt.

Foodie With a J-Pouch 

In May of 2016, I finally made the decision to have my entire colon removed. For three months I lived with a stoma. In August 2016, I had my ileostomy takedown surgery. After some very serious complications, I’m now fully recovered and living life with a j-pouch. I’ve been hospital free since October 2016!

You can follow the links below for more details about my experience or you can browse any of my Health Updates, Ulcerative Colitis Confessions, or Health Stories.

Read More About My Ulcerative Colitis Journey Here:

My UC Story

The Beginning

Diagnoses and Adjustment

Good News – Bad News…

The Verdict and Remission

The Second Flare

A Stay in the Hospital, Moving On, and Hello ER Again

Health Update: Flare #4

Read More About The Surgeries I’ve Gone Through Here:

How Loosing My Colon is a Transformation and Not a Loss

Endurance 

Recovering from Pain and Standing in the Sun

Healthline Cost of Care Interview

In November of 2018, I participated in a Cost of Care interview with Healthline that was extremely illuminating for myself. I usually see the cost of my care in parts but participating in the project helped me see the whole big (expensive) picture. You can check out that interview here.

Some Other Facts About Me…

  • I’m a military brat! My dad was in the Air Force so we moved around a lot. This most definitely contributed to my interest in trying new foods and flavor combinations.
  • I grew up wanting a dog so bad. But my dad always said no because we moved around too much. He surprised my sisters and I with our first dog, Shay, at his retirement ceremony. You can find me tripping over her in the kitchen on a daily basis.
  • My favorite drink is an Old Fashioned.
  • Hot yoga is my favorite physical activity (but not Bikram – I like to flow).
  • Hiking is great, but strangely I like it best when I’m alone.
  • I love to read but I have no self-control and will drop everything to finish a book. I’ve lost count of the times I stayed up reading until 3 in the morning.

Thanks for reading! If you have any questions or want to contact me, see my contact page!

Instagram with me

  • This Orange Shrub Recipe with Yunnan Tea and Szechuan Peppers has a bright orange-lemon flavor that is balanced with a slightly spicy maltiness.⠀ ⠀ The flavors of this shrub were inspired by the description on a box of Yunnan tea, which has a “malty aroma, a slightly peppery smooth taste, and a mouth-filling sweet finish”⠀ ⠀ I'm throwing the actual DIY Gin Bar party tomorrow, so all the recipes I've been sharing with you over the past weeks will be used in it. Wish me luck! ⠀ ⠀ In the meantime, you can click on the link in my profile @megiswell to print the recipe for this shrub or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Orange Sugar with Szechuan Pepper⠀ 1 cup water⠀ 1 cup orange pieces* skin and pith removed⠀ 1 teaspoon Szechuan pepper⠀ 1 cup apple cider vinegar⠀ 2 Yunnan Black tea bags or two tablespoons loose leaf tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea bags or leaves, letting them steep for 3 minutes.⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith to prevent bitterness. I like to cut the bottoms of the tops of oranges to create a flat surface and then use a small paring knife to remove the skin and any pith from the orange.
  • The fourth shrub being used in the #diyginbar is this Orange Shrub with Cardamom and Thyme, which has a bright orange flavor with a cool refreshing zing.⠀ ⠀ I also like to drizzle a little over vanilla ice cream, it tastes like an orange creamsicle!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup orange pieces*⠀ 1 bundle of thyme⠀ 1 cup apple cider vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a spice grinder along with the cardamom husks. Pulse until the seeds are a coarse powder and set aside.⠀ ⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges, cardamom, and thyme and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith. I like to cut the tops and bottoms off the oranges to create a flat surface on both ends and then use a small paring knife to remove the skin and any pith from the orange.⠀ ⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn #beautifulcuisine
  • This Lemon Shrub with Cardamom and Mint packs a cool refreshing punch of flavor on hot spring or summer days in any cocktail or mocktail!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later! Or check out my highlights!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 3/4 cup mint leaves separated out into three 1/4 cup portions⠀ 5 Meyer lemons* zested⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup rice vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a mortar. Put the papery skins in a food processor. Use a pestle to crush the seeds, releasing their fragrance and breaking them down a little.⠀ Pour the seeds in the food processor along with the shells and pulse a couple of times.⠀ ⠀ Add the mint leaves and pulse until the leaves have broken up and look bruised.⠀ ⠀ Zest the lemons and add the zest to a food processor along with the sugar. Pulse until the zest, cardamom, mint, and sugar are well incorporated and the sugar is fragrant.⠀ ⠀ Add the sugar mixture and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ While the sugar and water are cooking, slice the lemons up. Once the sugar is completely dissolved, add the sliced lemons and the other 1/4 mint leaves (whole mint leaves). ⠀ ⠀ Cook for 10 to 15 minutes, or until the lemons have lost their brightness and the liquid is a light yellow color (like lemonade).⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Turn off the heat and add the last 1/4 cup mint leaves. Cover and let sit for 10 minutes.⠀ ⠀ Strain the lemons, spices, and leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Recipe Notes⠀ Meyer lemons are the best to use because the pith and skin are soft and not very bitter-you can simply add the lemon zest to the sugar and cut the lemons up. ⠀ ⠀ For all other citrus fruits, the pith is very bitter. For those, the best procedure is zesting and then using a paring knife to cut away any pith to prevent bitterness.
  • This Blackberry Shrub with Vanilla and Earl Grey is the second of four shrubs that are part of the #diyginbar and it is surprisingly rich and deep with bursts of vanilla-berry goodness!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Vanilla Bean Sugar⠀ 1 cup water⠀ 1 and 1/3 cups blackberries⠀ 2/3 cups red wine vinegar⠀ 4 tablespoons apple cider vinegar⠀ 1 tablespoon balsamic vinegar⠀ 2 tablespoons loose leaf Earl Grey tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the blackberries and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea leaves, letting them steep for 3 minutes.⠀ ⠀ Strain the fruit and the leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into an airtight jar and keep it in the fridge.⠀ ⠀ I used this in a Blackberry Gin Fizz and a Vanilla Earl Grey Blackberry Mocktail.⠀ ⠀ #cocktailparty #shrubcocktails #diyginbar #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn
  • And now on to the shrubs! Besides the gin, these are the most essential part of the #diyginbar. They add so much flavor to simple cocktails and they make excellent mocktails-no more feeling like your drink is an afterthought if you aren't partaking. ⠀ This Strawberry Shrub with Basil and Peppercorn is probably my family's favorite. You can also use pink peppercorns (which aren't really peppercorns btw). ⠀ ⠀ Ingredients⠀ 1 cup sugar⠀ 1 cup water⠀ 2 cups sliced strawberries⠀ 10 basil leaves⠀ 2 teaspoons black peppercorns (or pink peppercorns)⠀ 1 cup red wine vinegar⠀ ⠀ Instructions⠀ Add the sugar, water, strawberries, basil, and peppercorns together in a medium saucepan over medium-low heat. Use a muddler to crush the ingredients together until the basil looks bruised and is fragrant. Stir until the sugar is completely dissolved.⠀ ⠀ Cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the red wine vinegar and bring the mixture back to a simmer (about 5 to 8 minutes)⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ You can make the shrubs 6 to 8 weeks in advance of your DIY Gin Bar 🙌⠀ ⠀ ⠀ *⠀ *⠀ *⠀ *⠀ *⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #sunsetmagazine #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #farmersmarketfinds #foodbloger #thenewhealthy #eatingwelleats #todayfood #foodphotograph #ginstagram #ginoclock #bonapetit #marthafood
  • The fifth infused sugar I'll be using in the #diyginbar is this Lemon and Lavender Infused Sugar, which has a sweet floral and lemon fresh fragrance that tastes amazing!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1/2 tablespoon dried lavender culinary⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ ⠀ Instructions⠀ Put the lavender in a food processor and pulse until it is chopped into fine pieces.⠀ ⠀ Add the sugar and lemon zest and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ I have one shrub for each day next week so get excited! ⠀ ⠀ #diymocktailbar #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons
  • The fourth infused sugar I'll be using in the #diyginbar is this DIY Citrus Sugar with Lemon and Dill. ⠀ ⠀ Out of all the infused sugars I’ve made, this one wins the award for most surprising. The smell of dill is sweetly aromatic and I always wondered if it would go well in sweets.⠀ ⠀ Which is why I gave this infused sugar a try and had my mind blown. If anything, the addition of the dill makes the sugar taste even sweeter than regular because of the aroma. It truly feels like eating spring.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 tablespoon dill fronds minced⠀ 1 cup sugar⠀ 1 tablespoon Meyer Lemon zest*⠀ 1 teaspoon Yuzu Essence optional⠀ ⠀ Instructions⠀ Put the dill in a food processor and pulse until it is chopped into finer pieces.⠀ ⠀ Add the sugar, zest, and Yuze Essence and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #diymocktailbar
  • The third infused sugar I'll be using in the #diyginbar is this Lemon Zest Sugar with Cardamom, which packs a very lemony punch with an added aromatic zing from the cardamom.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 20 cardamom pods⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ 1 teaspoon Yuzu Essence (optional)⠀ ⠀ Instructions⠀ Use the flat edge of a knife to press on the cardamon pods. Pry the pods open and empty out the seeds into a mortar and pestle and crush them with the pestle.⠀ ⠀ Add crushed cardamom seeds to a spice grinder along with 1 tablespoon sugar. Pulse until the cardamom seeds are equally dispersed and smaller.⠀ ⠀ Add the mixture to a food processor along with the rest of the sugar and pulse.⠀ ⠀ Add the lemon zest and Yuzu Essence to the food processor. Pulse until incorporated and then lay out on a baking sheet to dry out the sugar. Store in an airtight jar.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #foodblogeats
  • The second infused sugar I'll be using in the #diyginbar is this Orange Sugar with Szechuan Peppers, which has a bright orange flavor with slight lemony overtones that is simply effervescent.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 2 cups roasted sugar (optional)⠀ 1 teaspoon Szechuan peppers⠀ 1 tablespoon orange zest⠀ ⠀ Instructions⠀ Preheat oven to 325 degrees. Pour 2 cups of refined white sugar into a 6×10-inch glass baking dish and roast for 2 hours, stirring every 10 minutes. It should be a sandy tan color and coarse, like turbinado sugar. Let the sugar cool completely before moving to the next step.⠀ ⠀ Grind the Szechuan peppers in a mortar and pestle until they are crushed and the smell is starting to release.⠀ ⠀ Add the crushed pepper to a spice grinder along with 1 tablespoon of the roasted sugar. Pulse until the Szechuan peppers are even smaller in size and equally distributed throughout the sugar.⠀ ⠀ Pour into a food processor with the rest of the sugar and orange zest. Pulse until equally distributed and lay the sugar out on a baking sheet to dry.⠀ ⠀ Recipe Notes⠀ You can use regular sugar if you want. Roasted sugar can be used like regular sugar and it tastes less sweet and has a more caramelized flavor profile.⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood
  • First up in the series of infused sugar and shrub recipes I'm using in the #diyginbar is this Vanilla Bean Sugar. ⠀ ⠀ Once you open whatever container you end up storing it in, the vanilla aroma hits you and life is great 😌⠀ ⠀ You can find the link to the recipe in my profile @megiswell or you can hit save to come back to it later. ⠀ ⠀ Ingredients⠀ 2 cups raw sugar or regular sugar⠀ 1 teaspoon vanilla extract⠀ 1 vanilla bean halved and beans scraped out⠀ ⠀ Instructions⠀ Combine the sugar, vanilla extract, and vanilla beans in a food processor and pulse until combined. Lay out on a baking sheet and let dry. Store in an airtight container.⠀ ⠀ Raw sugar can be very hard to dissolve in liquid, even when it’s hot. If you are going to be using the sugar in drinks primarily, I would suggest using regular sugar. I grind mine in a mortar and pestle to make it easier to dissolve if I’ll be using it in drinks. You can also put it in a high-speed blender and pulse until the grains are finer.⠀ ⠀ I used this sugar in a Blackberry Shrub along with some Earl Grey tea 👌and you can muddle it along with fruit and herbs in your cocktail shaker for some extra flavor 🙌⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood

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