Cooking dinner is one of the only times in the day I get to unplug from staring at a screen and get creative in a different way. 
 
I started food blogging almost ten years ago—way back in high school as a project to de-stigmatize vegan baked goods. I have lived with life-threatening food allergies my entire life, something that has shaped me and changed my approach to eating. As a child, I almost exclusively consumed home-cooked meals, a decision my family and I embraced after too many allergic reactions at restaurants.

My allergy to milk and all milk products pushed me toward a plant-based lifestyle in my early teens. In fact, I had reactions to red meat (steak, burgers, etc.) and the cross-contamination that came with eating deli meat was a risk we were not willing to take. My family and I discovered a local vegan eatery in the mid-2000s and learned that vegan restaurants almost guaranteed that dairy ingredients were not on their premises, ensuring a safer eating experience.

The more I learned about plant-based eating, the more resolute I became in removing all animal products from my diet. I became a vegetarian in 2007 at the age of 12 and transitioned to veganism in 2009. I now consider myself "plant-based," as I occasionally consume honey in tea when I'm sick or even eggs in brownies that my aunt makes.

My approach has always been consistency over perfection. If we all convince one person to go meatless—even for a "Meatless Monday" or "Veganuary"—it'll make a huge impact on their health and the planet. 

While I've always cooked the majority of my meals, starting to work from home in March 2020 gave me the time to get more creative, try new recipes, and record them. Spending time alone in the kitchen has helped to calm my anxiety and step away from the craziness that has been the past year+. You can find my recipes here and I hope following along and cooking healthy, delicious food brings you some joy too.