The Yum Project

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The Yum Project

Private Chef, Recipe Developer, Health Coach All my life I have loved every aspect of food from cooking it to enjoying.

Now that I am older I am becoming more aware of other aspects such as nutrition, food systems and the business of the food industry. I moved to New York to tackle my dreams of living in this fabulous city and having new life experiences. Specifically I am looking for success in the culinary world and ultimately hope to have my own restaurant. Until then I am learning all I can while trying new restaurants, searching for internships and jobs, as well as making my own culinary creations.

31/01/2021

Threw together a simple breakfast of ricotta toast with blistered cherry tomatoes because I’m that last minute person who needs to head to the store right now in order to prepare for this east coast snowstorm hitting tonight!

I am incredibly excited for some snow and I have plans to cook for pleasure all day long while playing a new television show of choice in the background. (recommendations are appreciated!) I look forward to being cozy and savoring the beauty of winter. The Midwest in me misses blizzards.

For the toast:

Slice a baguette or some ciabatta in half and sizzle on an oiled cast iron until toasty on one side. Remove the warm bread and rub it with a raw garlic clove.

Tumble your whole cherry tomatoes into a pan with a little more olive oil, a sprinkle of salt/pepper and a drizzle of white wine vinegar. Sizzle those bbs until they start to pop just a little bit.

Slather the toasted bread in a swoosh of fresh ricotta and pile the tomatoes over the top. Garnish with fresh herbs and a dash of Flaky sea salt for good measure.

29/01/2021

I don’t know what it is about meatballs but they feel like an ultimate comfort food for me in the winter. So easy to make and with endless options for ingredient combinations, they are an excellent weeknight meal to just toss together.

Also, what makes this an even more comforting dish is turning it into an “almost” soup by simmering the browned meatballs in stock, creating a rich and flavorful broth.
Ingredients
- 1 lb ground turkey
-1 egg
- 1 tsp ground fennel seeds
- 1 tsp salt
-4 cloves garlic
-1/2 minced yellow onion
-1/3 cup shredded Parmesan cheese
Mix with your hands until homogeneous. Brown each side of the meatballs in an oiled pot and then remove to a plate.

For the broth
-1/2 thinly sliced yellow onion
-2 sliced carrots
-2 sliced celery stalks
-2 cups water or chicken stock

Garnish
- 1 thinly shaved bulb of celery
- green yogurt or sour cream
- basil and dill

Sauté the onion, carrots and celery until tender, about five minutes. Add the liquid and then replace the meatballs into the pot. They should be about half covered with liquid. Cover with a lid and simmer on low for 20 minutes. Place the raw shaved fennel into the bottom of bowls and place a few meatballs + a ladle of broth into each. The fennel is meant to be a lil crunchy. Top with yogurt, herbs and a sprinkle of flaky sea salt. *chef kiss*

28/01/2021

One of those weeks where I look in the fridge and find a way to bring all the different scraps together into tasty meals.

Lunchtime romaine salad with buttery castelvetrano olives, spiced crispy chickpeas, sweet pickled red onions, sharp crumbled feta, mint, dill and a drizzle of lemony honey tahini.

01/10/2020

Soup season has arrived for myself as well as for my clients.

I love everything squash or pumpkin, from roasted to puréed, as it is here in what I like to call “not your mama’s tomato soup.”

When the weather gets cooler I like to make this warming and comforting tomato soup that is actually only half tomato based and then half butternut squash. For flavor profile I use cumin, curry powder, turmeric and coconut milk.

I like to mix it up for tomato soup because unless I have a huge grilled cheese sandwich to dunk into every bite, tomato soup can sometimes feel like eating a bowl of marinara sauce. This rendition has me feeling cozy and nourished + looking forward to my favorite month of the year 👻

29/09/2020

Flashback to this point of summer.
Picture of health- glowing skin, feeling hydrated, clear bright eyes, curls with a bit o’ bounce.

The backstory on this photo is that I had spent the prior month doing absolutely nothing except focusing fully on trying to improve my health.

I think a lot of people started having some health issues from the stress of this year, but my body completely stopped working. Weight gain, lymph’s coming to a standstill, hair loss, extreme brain fog and fatigue to the point of uselessness, zero digestion ability, physical discomfort from eating basic foods...these are just some of the autoimmune symptoms that frequently flare up if I’m not making self care a priority.

During the month of June, I cut out every single food allergen, all gluten, processed foods, caffeine and alcohol. I stuck mostly to easily digestible foods such as fruits, veggies, smoothies, soups, salads and the occasional baked fish. I was using my infrared sauna blanket every day and doing an at home low-impact yoga class each afternoon. I guzzled water, stayed off my phone and forced myself to sleep at least 8 hours every night.

It was kind of awful. I had mood swings, cravings and break downs. However, it was also obvious that I was feeling physically better every single day. Within one month, my very sluggish thyroid completely normalized in labs and my digestion was functioning much better. I returned to nyc feeling empowered knowing that I had some control over my health.

Unfortunately, all of the above is nearly impossible to do during regular life. It was a privilege to be able to devote all my effort and time to working on my health, and most people do not have that luxury. Now that I’m back in the city, I’m finding it difficult to balance everything.

I’ve been working closely with a few health practitioners to get to the root of my long-standing health problems, but I also know from experience that we all have some life-changing healing tools right at our fingertips. Whole, nutrient-rich foods can work miracles to improve many health issues. Thus, yet again, Its time for me to turn to the one “medicine” that hasn’t ever let me down.

28/09/2020

I’m just going to leave this here for you. Truffle butter on toast. Hearty slathering of ricotta. Lazy drizzle of manuka honey. Maldon salt.

27/09/2020

I don’t think there is anything more effective for mind/body healing than surrounding yourself with nature.

Getting away from the city and spending a week in the woods was exactly what I needed. I was able to slow down, relax and become more observant with all of my senses. I absorbed the smells of crisp fresh air and the feeling of warm sun. I saw the Milky Way and incredible stars. I found frogs and mushrooms growing on fallen trees. I swam in icy water that made me feel clear and alive. I listened to birdsong and noticed that the leaves on trees were just starting to turn.

All of these experiences are actually proven to improve health, which I think is incredibly cool. For example, did you know that nature is filled with repeating shape patterns, (such as in that of leaves) and that when processed by your brain after seeing, it is shown to lower stress levels?

I think it is really important to get outside as much as possible, and even for those who live in urban environments, bringing a little nature into your home can do wonders. Just watch as my apartment slowly becomes a jungle.

I highly recommend the book “The Nature Fix”, or the quick read, “Forest Bathing” if you are curious about some of the studies that have been done that link nature with optimal health.

23/09/2020

Ohh cabin breakfasts.

It has felt so calming, cozy and festive for the fall season to wake up on a chilly morning and start preparing a fueling meal. I normally begin each day with a smoothie, but once the weather starts to shift, my body craves warming bowls for breakfast.

I always savor the ritual of preparing an oat or grain bowl. I was raised on farina and cream of wheat so it brings back good memories and there’s nothing like the smell of simmering grains once you’ve added some cinnamon and vanilla to the pot. I oftentimes sneak in a little cardamom and nutmeg as well.

Today, I was a little short on toppings, so I utilized the last of a frozen bag of mixed berries by tossing them into a sauce pot with a quarter cup of water, a drizzle of honey, and a tablespoon of chia seeds. I let the mixture simmer for about five minutes and then let everything sit off the heat for another five to thicken. I was left with a slightly sweet, faintly tart chia berry jam that looked so pretty, tasted delicious and packed the punch of all the nutritional benefits that come along with chia seeds.

Naturally, I finished everything off with a healthy dose of peanut butter, because it’s not a complete day for me if I haven’t gotten my fix somehow.

21/09/2020

Stay tuned for Apple everything

21/09/2020

I’ve found a pretty great way to stretch grill season into the fall. Behold: the smoked turkey wing.

I was hell bent on getting hold of some turkey drumsticks to try and cook up myself while on this cabin weekend. I have a deep love for smoked turkey drumsticks, the likes of which I usually savor during summertime, either at a state fair or a renaissance festival.

Things looked a little different this year so I attempted to find some of my own. As luck would have it, the market was out so I went for an anticlimactic second choice of wings.

I don’t think I’ve ever even had turkey wings before but I’ve got to say, these were incredible. Two hours in the smoker with a dry rub and the result were these crisp, tender wings the size of my hand that I will forever on choose over chicken.

This plate is like summer, thanksgiving and football season all rolled into one.

13/09/2020

Perception vs reality —>
Haha, but really, this summer was the first time I have ever cooked for different households in the Hamptons and I’ve got to say, I’m so glad that I can add those experiences to my checklist of things I have done but I can’t say that I’m mad it is turning to autumn.

The Hamptons are beautiful- filled with farms, markets and the highest quality ingredients. Creating a beautiful evening for others brings me so much joy, but boy are those some crazy long days.

I was worried that it would be tough to get back into the groove of cooking after taking a few months off this spring, but I really was thrown right back into the fire. I’ve turned out some wild meals over the past few months which has left me feeling like I can take on anything. I’m ready for the fall temps, seasonal foods and hopefully a little more routine.

08/09/2020

I hope everyone had a wonderful Labor Day and that you all found simple pleasures to bring gratitude.

I can’t stop thinking about the aperativo I shared with a few friends in a secluded backyard garden of a restaurant in Fort Greene. The sun filtered through the trees in a way that hinted fall is just around the corner.

The conversation was flowing as we shared a few cheeses and meats, some focaccia dipped in a bright grassy olive oil, a lasagne wedge that was to die for, and a few glasses of orange wine. I must say, I’m really on an orange kick and I’m not mad at it. See me in ten years with the most magnificent wine cellar collection.

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My Story

All my life I have loved every aspect of food from cooking it for others to enjoying it with my own loved ones. I now work as a private chef, recipe developer and health coach. I love to prepare bright, colorful, seasonally driven meals using the most fresh and locally sourced ingredients I can find. I love bountiful rustic platters of produce heavy feasts supplemented with grilled or roasted proteins. My style of cooking is done with an eye towards health while preparing delicious comforts that everyone can enjoy. I believe that food can heal and that this concept is especially important during a modern era when chemicals run rampant in the environment.

I not only believe that healthy and food is paramount to a successful life, but I also believe in the importance maintaining life balance by buffering stressors with the incorporation of nature, human connection, and personal passions into daily practice.

I stand for connection, personal development, health, delicious food, seasonal living, body movement, and nurturing my passions. This is my journey.

31/01/2021

29/01/2021

28/01/2021

01/10/2020

29/09/2020

28/09/2020

27/09/2020

23/09/2020

21/09/2020

21/09/2020

13/09/2020

08/09/2020

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