Culinary Creativity

I taught myself how to cook in college when the University didn't offer nourishing or reliable gluten free options to accommodate my Celiac diet.

I fought to move from ice cream service to line cook at my job, and brought my boss samples of my cooking until he agreed. 

I have worked with Italian cuisine at Little Nonnas in Philadelphia and was influenced by cultural cuisines at Gadabout in Chicago.

I create recipes that are all gluten free and sometimes vegan, with a busy athletic lifestyles in mind!

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Inspired and in collaboration with Korra O'Neill of UnStuck Health.

Check out the FALL GUIDE for more info on how to eat seasonally for your body cycle!

@unstuckhealth - Instagram

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Bhakarwadi

My riff on the fried Indian pastry: a flakey dough rolled with coconut, pecans, walnuts, honey and savory spices: baked to golden brown!

Glazed Pear Toast

Seared Bosc pear, marsala wine glaze, brown buttered walnuts, whipped ricotta and parsley on toasted Ciabatta.

Paella

My take on the Spanish dish; aromatic crushed tomatoes sauteed with black beans and ground pork over brown rice. Topped with grilled shrimp.

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Seared Tuna Tacos

Al Pastor marinated Tuna, Chow Chow, whipped queso spread and scallions.

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Radicchio Salad

Radicchio tossed in a lemon vinaigrette with arugula, strawberries, mango and parsley, topped with hazelnuts.

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Braised Tofu

Tofu marinaded in tamari, chili crips, fish sauce, sesame oil, ginger and garlic. Seared with enoki mushrooms. Over brown rice with sesame seeds, scallions and fire oil.