A Note From Our Editor:
As a recipe developer and food photographer for over a decade, I’m continually inspired each day by the world of food. I’m the type of person who thinks about lunch before breakfast is even over. You know the type, always daydreaming about their next meal? That’s me.
I started in the world of food media and digital marketing, on a professional level, way back in 2011 in my college dorm room. I would write articles and create recipes instead of going to my nursing classes #sorrynotsorry. Realizing my passion, I quickly changed to a sociology and marketing path and found my way home to the kitchen and my laptop.
Since 2011, I have built three separate food publications that have gone on to reach audiences of millions, two of which were acquired by investors in 2019 and 2023. I have created content for brands and bloggers across the globe and wrote and photographed a cookbook in 2020 in collaboration with Page Street Publishing, although that cookbook wasn't vegan as I hadn't yet made the leap to a plant-based lifestyle.
I also work as a digital media consultant specializing in digital acquisitions as well as general marketing strategy.
These days, I specialize in gluten-free and plant-based recipes and love to show that anything you can make I can make vegan 😜
When I'm not in the kitchen and building and scaling brands, you can find me backpacking in the PNW, painting, reading, and trying all of the delicious vegan food in Portland, OR where I live with my husband Alex and our two pets, a one-eared cat named Van Gogh and our sweet-as-can-be pup Edison.
So, welcome to Plantsapalooza, I'm glad you're here. Let's cook!
Our food philosophy
Our food philosophy is simple, all recipes on Plantsapalooza are:
- 100% plant-based - no animal-derived ingredients, ever ✌️
- 100% gluten-free - whether you're celiac or gluten-sensitive, you're safe
- 100% all-natural - no artificial ingredients
We believe that food should be as close to nature as possible, but that doesn't mean we're not up for some lab-made products like Beyond Meat occasionally, #balance.
These days, we lean toward a WFPB diet so you'll see a lot of recipes made without added oils or sweeteners.
Have a question about tailoring a recipe to fit your needs? Please don't hesitate to reach out, we're always happy to help.