Experienced recipe developer and food photographer
Hello! I am Kelly. I have always been passionate about what I eat and what’s new to try but never a great cook until I survived cancer in 2007. When my doctor told me that dairy, meats, sugars and nutritionally empty food-like substances are no longer “safe” for me, I was at a loss of what to eat. I researched and did a lot of reading about these foods and understood why they are not good for me and so I decided I will follow my doctor’s orders.
500 salad meals later, I decided to “re-boot” my journey of culinary discovery with a whole new perspective. Making and eating real food. Food that not only makes me happy but also keeps me healthy.
I started with cookbooks, cooking shows and lots of phone calls home to mum for tips and tricks on how to make a decent meal at home while omitting dairy, meats, refined sugars, ingredients with preservatives and artificial food like substances.
Then I decided it was time for a full fledged culinary education. I enrolled into the prestigious culinary program at the Illinois Institute of Art Chicago and it turned out to be one the best decisions I have made in my life. My culinary discoveries blossomed and I decided to start this blog to share what I have learned and what I am continuing to learn and discover in the kitchen – from information about ingredients, their uses, substitutes, nutritional values, yummy recipes, kitchen tips and tricks and much much more.
I love to cook with fresh ingredients that are in season because that’s when fruits and vegetables are at their best in terms of flavor. I try to make everything from scratch in my little humble kitchen, from spice blends to sauces and pastes. My creations are mainly plant-based with an occasional use of healthy seafood such as wild caught salmon (great source of healthy omega-3 fatty acids and iron) and organic eggs (great source of biotin for healthy hair).
Please check out my portfolio at :
https://healthyhappyplates.wordpress.com
Work Terms
I can work all days of the week and open to different modes of communication be it over email or phone conversations. I work with my clients to figure out the best way for us to work together and make it work.