Who I am

I’ve been experimenting in the kitchen since I could reach the counter and have always been fascinated with replicating a flavors with different ingredients. It wasn’t until after college that I became interested in plant-based cooking, mostly out of necessity because money was tight and veggies were cheap. I was amazed at how easy it was to create really unique recipes or recreate my favorite foods with items I’d picked up in the produce section. Since then SO many new products and cooking techniques have emerged you can make just about anything out of, well, just about anything.

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I studied nutrition at West Chester University and have since focused on teaching others how to cook with plant-based ingredients.