Amy Godiwalla is co-author of What a Good Eater!, a baby and toddler cookbook with healthy herbs and spices to add flavor and broaden your baby’s palate. Amy is a food writer, recipe developer, cooking instructor, and speaker. She writes for the What a Good Eater! food blog, is a contributing writer for Attainable Sustainable, and versions of her work have appeared on Huffington Post.
Amy was born and raised in a Parsi (Persian-Indian) family in Houston, Texas. Amy’s grandmother, a renowned caterer in India, cooked for many special guests during her lifetime, including government officials, diplomats, and even the queen of England. Her grandmother later emigrated from India to the United States to live with Amy’s family, where she prepared delicious meals daily. Amy’s mother, a talented cook herself, frequently cooked foods from different countries in 30 minutes or less. Amy’s exposure to different foods at an impressionable age was welcome and customary.
After graduating from the University of Texas at Austin, Amy studied foreign language and culture in Florence, Italy, and Seville, Spain. She returned to the United States and excelled in the corporate world, holding various sales and marketing positions and winning numerous awards at Fortune 500 companies. After 14 successful years in corporate America, Amy proudly accepted a new promotion: full-time caregiver to her two sons, Landon and Armin! She began feeding Landon homemade baby food with herbs and spices, which sparked the inspiration and collaboration for What a Good Eater!
Amy and her husband, Shaun, live in Denver, Colorado, with their two little boys. When Amy is not feeding little mouths or inventing recipes, she enjoys hiking, yoga, snowboarding, cooking, entertaining, traveling to the mountains, sipping hot chocolate at ski resorts, and wine tasting.
“Before having my first child, I researched how to minimize picky eating habits in children. I discovered that the subject fascinated me! My research confirmed my intuition: exposing children to a variety of foods, flavors, and textures at a very young age is imperative. I hope to raise children who enjoy a variety of cuisines and flavors, welcoming them with enthusiasm and curiosity. I would be delighted and honored if I can help other parents also achieve this goal.”
