The Skinny Spoon
- Health Supportive
- New Mothers & Children
- Enjoy Teaching
My cooking style is based on simple foods with great flavor. I incorporate fresh produce and local meat with a holistic and alternative approach, with the main focus on foods that are both delicious and healthy to eat.
I learned how to cook from my mom, but the real transformation began when I moved to New York City. When I stepped foot in the Union Square Green Market, it was love a first sight. It inspired me to try new things, create seasonal recipes, and eat local, sustainable foods. Living a busy life and finding time to eat healthy foods on a budget proved to be difficult. I used the basic skills I learned in my mother's kitchen, and started to explore alternative preparations and dietary theories. This lead me on a path to enroll in the Institute of Integrative Nutrition to become a certified holistic health coach. I look forward to the opportunity to help people develop healthier, more energetic lifestyles, starting first with what they choose to cook and eat.
I love being in the kitchen, it is my zen time, my time to let go and create nutritious and tantalizing recipes. Recently, I have catered photo events and worked as a private chef, all the while working elements from my education into my cooking.
mushrooms, coconut and artichokes
I catered a photo shoot. The client requested light and healthy salads that would appeal to a large crowd. I prepared veggie crudite & hummus as an appetizer. For the entree, ginger-miso chicken breast with mandarin oranges on a bed of greens, & steak caesar salad.
Roasted Kale and Artichoke Pizza (Gluten-Free Crust!) with Ricotta/Chevre Blend and Crushed Red Pepper
Asian slaw lettuce wraps with spicy almond sauce
The chef getting real happy stirring up some grits for the KS team
Seared Trumpet Mushroom Stems ("Faux Scallops") with Truffle Oil/Salt Stone-Ground Grits
Mushroom millet risotto with seared monkfish
Seared wild salmon with oyster mushroom and coconut oil sauteed chard
Kale salad with chia seed, mushroom, asian pear, pumpkin seeds in a truffle walnut oil and lemon dressing
Seared scallops over potatoes, wild mushrooms, and ramps with wilted spinach
Apple, carrot, celery, strawberry, and beet juice