You have enough to do already. By getting back to basics, healthy home cooking can be fun, quick, easy, and simple. Promise.

We are all stressed and busy these days. Home cooking might seem impossible, but ultimately it feeds your body, mind, and soul. While providing nourishment, food also allows us to connect with family and friends, and save money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making satisfying meals from scratch can contribute to a more fulfilling way of life.

I rely on a simple, fuss-free home cooking approach using whole, real foods that support gut health to alleviate common health concerns at the root cause.

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featured Un-recipeS

Immune-Boosting Hearty Winter Soup

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Need something super quick, super easy, but super delicious?

The thick, creamy texture of this soup will satisfy your winter craving for warm, satisfying comfort food. Gluten and dairy free as always, and made with basic, stocked kitchen and pantry ingredients and re-purposed leftover ingredients if you have them.

Sautee a large onion in EVOO with fresh garlic, turmeric, sea salt and pepper till transluscent. Add a bunch of carrots and cook down until soft. Puree half of the mixture with 1 can cannelini beans with enough bone broth (from a cooked down organic chicken or purchased) to be smooth. Sautee a bunch of kale with vegetables (and any other veggies you desire), pulled leftover chicken (or sauteed fresh chicken) and add pureed bean mixture, more bone broth, and another can of beans. If you're feeling fancy, top with sauteed onion, kale, and nutritional yeast, salt and pepper, and a splash of olive oil.  Feeling really fancy? Serve it up with my "cheesy" plantain fries. Enjoy!


Herbed Mushroom and Onion Gut-Happy Gravy


This basic recipe allows you to use whatever mushrooms and herbs you choose. Sautee one large onion and one container of sliced mushrooms in 2-3 T ghee or olive oil, sea salt, pepper, fresh sliced garlic, and plentiful fresh (or dried) herbs such as thyme and rosemary. When onions and mushrooms are soft with golden edges, add generous splash of sherry and cook down for a few minutes. Add another splash of vegetable or chicken stock. Transfer to small stock pot and add heaping spoonful of collagen and simmer to thicken over low heat for desired consistency. Add more ghee, salt, and pepper to taste.




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MY food-first PHILOSOPHY

What and how you eat is critical to your overall health. I believe in cooking with the highest quality ingredients possible. I thrive on an anti-inflammatory diet. As much as I can, I purchase organic vegetables, grass-fed and pastured meats, and all local ingredients when they are in season. I cook with foods that are non-GMO and free of soy, corn, and artificial additives of any kind. They are also low in (or free of) sugar. I rely on ingredients that are gluten and dairy free and target gut healing for total body and mind health. 

I practice using food as medicine. What we eat has the power to transform how our body functions at a cellular level. Food is the easiest way to transform our health by providing essential nutrients that dictate how our genes express themselves and influence the health of our gut.

My food philosophy is simple: get back to basics. Everything is as straight from the source as possible. I don't believe cooking needs to be complicated, fussy, or hard. We are all very busy in today's world, and I enjoy cooking meals that are on the table in 30-45 minutes as often as possible.

To simplify and take the guesswork out of cooking, I cook once and eat twice (or thrice!)...I love reinventing food into new meals the next day, and I often cook in bulk and freeze things for later.

I design my kitchen the way I design my wardrobe. I rely on quality foundation "staple items" (stock ingredients like organic meats and veggies) that I mix and match with a variety of "accessories" (spices, herbs, flavorings, sauces) to add flair and endless variations based on your mood and tastes, and inspirations. This practice allows me to cook intuitively and be successfully creative in the kitchen.

I practice keeping my fridge and pantry stocked with the same basic ingredients most times to take the guesswork out of cooking. I am a creative person by nature, so many of the things I whip up are impulsive and sometimes unrepeatable. I believe it is important to play, experiment, and have fun in the kitchen.  Cooking shouldn't (and doesn't have to) be drudgery -- it can be an enjoyable and easy daily practice that enhances life!

Stay tuned as I continue to fine-tune and record recipes of my whirlwind culinary creations.