Sonja & Alex Overhiser are writer and photographer of the award winning food blog A Couple Cooks, and authors of the book Pretty Simple Cooking, named a best vegetarian cookbook by Epicurious and Food & Wine. The couple has a worldwide following for their vegetarian and plant based recipes. They are authors of a series with Washington Post Food called Voraciously: Plant Powered, a recipe newsletter on how to cook more plant-forward meals. 

A Couple Cooks won IACP Best Individual Blog award in 2019 by the International Association of Culinary Professionals, a professional association co-founded by Julia Child. Their original recipes are inspired by seasonal produce and their adventures travelling the globe: expect everything from cauliflower tacos to margherita pizza.

IACP Award Winning Food BlogShortly after getting married, Sonja and Alex did a 180 from fast and frozen food to eating a home cooked mostly whole food plant based diet. The positive changes they experienced prompted them to start A Couple Cooks in 2010. Today it receives millions of visitors every month and connects people all over the world to their healthy plant forward recipes. 

A Couple Cooks has been featured on the TODAY Show, and numerous national publications including Washington PostHuffington Post, OprahFood & Wine, Health, and Bon Appetit. The couple works as healthy food influencers, recipe developers, food photographers, and on-screen video hosts for major national brands, and contributes to publications such as EatingWell and Parents. They host and produce the food podcast Small Bites featuring short-form interviews with leaders in food.

Sonja and Alex are national advocates for healthy and sustainable eating to improve our health, communities, and planet. Their interests include plant based eating, planetary health, and food justice. They work with the following organizations committed to improving planetary health and public health: Planetary Health Alliance, True Health Initiative, EAT Foundation, and Patachou Foundation.

Sonja and Alex live in Indianapolis, Indiana with their 3-year-old Larson. Together, they seek to inspire cooking to make the world a better place one bite at a time.

Sonja is co-founder of the Food + Wellness Equity Collective, a a diverse group of content creators and entrepreneurs committed to being change agents for equity, diversity and anti-racism in the food and wellness industry. Sonja is also co-founder of the organization Indy Women in Food that champions women in the Indianapolis food industry with a focus on racial and gender equity and food justice, and has been featured as a trailblazing woman in food

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Meet A Couple Cooks

Welcome to A Couple Cooks! We’re Sonja and Alex Overhiser, the husband and wife who write and photograph this website, and authors of the vegetarian cookbook, Pretty Simple Cooking. How did it all start? We got married and wanted to learn to cook. In 2010, we started this food blog as a way to keep track of the new plant based recipes we were cooking up. Now, we’re a professional photographer and writer who develop recipes and photograph food for national brands. And, we’re authors of a cookbook about our story of learning to cook plant based whole food recipes from scratch–together! There’s nothing we love more than meeting new people and inviting them to our table.

Our eating style: we eat a mostly whole food plant based diet. Most of the recipes you’ll see on this website are vegetarian or vegan, since about 90% of the time we eat that way. Our eating style is most similar to the Mediterranean diet, with lots of seasonal vegetables, whole grains, healthy fats, and olive oil. We’re passionate about buying local and organic where possible. Above all, we avoid rules-based eating and instead embrace the joy of eating good food with family and friends around the table. We call that Pretty Simple Cooking.

Publicity & Press

A Couple Cooks has garnered a worldwide following—the website was named one of Huffington Post’s 10 Healthy Food Blogs and Pretty Simple Cooking as one of both Food & Wine and Epicurious’ best vegetarian cookbooks. Our work has been featured online in publications including Oprah, Food & WineBon AppetitEpicurious, Real SimpleHuffington Post, Washington PostFood52, People.com, Williams-Sonoma, BuzzFeedThe Kitchn, Mind Body Green, Well+Good, and The Splendid Table, and in print from Marie Claire to Midwest Living. Sonja and Alex have appeared on podcasts from The Feel Good Effect to Radio Cherry Bombe, and have been featured cooking live on television on IndyStyle Live TVWindy City LIVE, and the TODAY Show.

Brand Work

Sonja and Alex have worked with over 50 national brands to create content including recipe development, food photography, videos, blog and social media promotion, and more. Current and past clients include ALDI, Stonyfield, National Mango Board, DeLallo, Home Depot, Lundberg, Northwest Cherries, Hellman’s, Tillamook, Dole, Earthbound Farm Organic, Bob’s Red Mill, Kroger, Meijer, Shipt, Newman’s Own, Alessi, American Pecan Council, Oregon Fruit Products, California Olive Ranch, Village Farms, Muir Glen Organic, Simply Organic, One Degree Organics, Cherry Marketing Institute, Robert Mondavi, Roxbury Mountain Maple, Bolthouse Farms, Califia, Wisconsin Cheese, illy, Kettle Chips, North Carolina Sweet Potatoes, Haas Avocado Board, Hurst Beans, AncestryDNA, Simon, State Farm, Owlet, Scott’s Nature’s Care, Creo, GreenPan, Sub-Zero and Wolf, KitchenAid and Vitamix. 

A Couple Cooks was nominated for an IACP award for Best Narrative Marketing Campaign in 2018 for coverage of organic dairy for Stonyfield.

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Activism & Giving Back

Alex and Sonja are passionate about issues of food access, food as medicine, environmental sustainability, social justice, social enterprise, education, women entrepreneurship, and diversity and inclusion. A Couple Cooks has also partnered with organizations taking strides in these areas, including The Patachou Foundation, United Way, Second Helpings, Exodus Refugee, Broad Ripple Farmer’s Market, and more.


  • Reply
    Kelly Lutz
    September 26, 2018 at 3:45 pm

    I want to follow you. Can you add me to your email list

    • Reply
      September 26, 2018 at 9:30 pm

      You’ve been added!

    • Reply
      Michael Welly
      April 26, 2019 at 2:18 pm

      I am making sourdough bread and watching your podcast step by step. This is the second time, the first loaf turned out well, but I had a problem shaping because the dough was very loose in the basket it firmed up over night and rose looked good when it came out of the Dutch oven. I am now at the stage of the fight riding for an hour and s half and believe the dough will do the same thing. What did I do wrong and what do I do at this point ? Thank you !!!!

      • Reply
        April 26, 2019 at 4:34 pm

        Hi! Getting a few practices under your belt will definitely help with the shaping. If it’s extremely loose, you can do step 7 twice to let it strengthen up a little bit. Are you using King Arthur flour? If not, you may want to try a little more bread flour and a little less all purpose flour next time.

  • Reply
    October 19, 2018 at 3:38 pm

    I would love to follow your recipes plz add me to your list

    • Reply
      October 19, 2018 at 8:58 pm

      We’ve added you! Thanks for following along.

  • Reply
    Jess Pittman
    February 25, 2019 at 12:10 pm

    I feel late in the game on discovering your blog, but so glad I have! I’ve also strived for “a mostly whole food plant-based diet” for the last ten years so I’m anxious to continue trying some new recipes and listening to the podcast! I love to see what other community driven people in Indy are doing! Cheers!

    • Reply
      February 25, 2019 at 9:06 pm

      Thank you for the kind words! Let us know what recipes you try and what you think of the podcast. It’s nice to meet you!

  • Reply
    Lee Allison
    March 23, 2019 at 9:22 pm

    Can you please send me a check list for sourdough prep thank you

  • Reply
    Maureen Hosey
    May 29, 2019 at 7:58 pm

    Could you let me know your thoughts regarding textured vegetable protein? I would like to find non meat crumbles to add to dishes, but this product seems so processed and I’m trying to minimize processed foods. Also I’ve read that there are chemicals involved in the process?


    • Reply
      May 29, 2019 at 9:57 pm

      Hi! We generally avoid TVP due to the fact that it’s a pretty processed ingredient. We usually add a whole grain such as bulgur or quinoa for texture (like in our vegetarian chili). I hope that helps!

  • Reply
    Maureen Hosey
    June 10, 2019 at 8:33 am

    Hi! I need help with all the fresh produce I’ve been buying at a local CSA and farmers market. The fruit and produce bins aren’t big enough! What’s the second choice area in the fridge for produce? Ive been wrapping everything in clean cotton cloths, but should I remove roots and leafy tops also? Any advice will be greatly received!!

  • Reply
    July 17, 2019 at 5:51 pm

    I’ve made sourdough bread twice now following your recipe and instructions. It has turned out great, although the dough is a little wetter than yours was. But practice makes perfect right? My question is how do I make the bread taste more sour? It is delicious but doesn’t have the sour flavor. Any tips?

    • Reply
      July 18, 2019 at 8:36 am

      Hi! You can try mixing in some rye flour while feeding your starter (start with a little rye and work your way up). This will add a bit more funk to the flavor! You can also try mixing a little rye into the dough for a bit of AP flour. Glad you are enjoying the recipe!

      • Reply
        Patti Swanson
        July 19, 2019 at 1:48 pm

        Thank you. I will give that a try.

  • Reply
    July 19, 2019 at 1:47 pm

    Thank you! I will give that a try.

  • Reply
    Charles Smith
    November 12, 2019 at 4:51 pm

    In your vinagerette what non-glucose and quantity may be substituted for the sugar component..no maple sugar etc, but Splenda or something similar?

    • Reply
      Sonja Overhiser
      November 13, 2019 at 11:24 am

      Great question! If you’re worried about sugar, you can just omit! The sugar rounds out the flavor, but it’s subtle and not necessary if you’re watching sugar content.

  • Reply
    March 27, 2020 at 11:06 am

    Hi Sonja and Alex,

    I’m Nyasha and just wanted to say, I love the website and I’m just having a look through some of your recipes especially the spicy ones and pizza hahaha two of my favourite things! Keep up the good work!

    Hope you can check out my spicy food website, Nyam with Ny when you have the time: http://www.nyamwithny.com

    • Reply
      Alex Overhiser
      March 27, 2020 at 1:00 pm

      Thank you!

  • Reply
    Pat Allen
    May 25, 2020 at 1:31 pm

    Love your info and would like to find your blog. hw do I do that?
    I am obviously new to bloging!

  • Reply
    June 8, 2020 at 6:11 pm

    A friend asked if I wanted to get back to healthy eating ans swap some meals. I shared your website/recipes with her. We are going on three weeks now of swapping meals made from your recipes and every one of them has been fantastic. Thank you! Who says healthy can’t also be delicious?!

    • Reply
      Alex Overhiser
      June 8, 2020 at 8:52 pm

      I’m so glad to hear this! Thank you for making so many!

  • Reply
    Jasmine Brown
    July 7, 2020 at 12:19 pm

    I recently gave up dairy and these recipes make the transition so easy! I made the easy vegan tacos for my boyfriend’s meat eating family and they were a hit! Looking forward to trying out some more recipes shortly!

    • Reply
      Alex Overhiser
      July 7, 2020 at 1:51 pm

      So glad you enjoyed them!

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