I’m Danielle. A plant-based registered dietitian nutritionist and culinary consultant.
I became a registered dietitian in 2016 while simultaneously struggling with my own body image and nutrition misinformation for many years. I’m happy to say that I have come a long way, and found a true love and passion for all things culinary.
I practice body acceptance, and I eat the foods I want to eat without guilt or shame.
In 2019, I decided to follow my heart. I sold my stuff, left my cute Los Angeles apartment, and moved to Italy to fulfill a longtime dream of going to culinary school. I had never been to Italy before and didn’t speak a word of Italian. I was terrified, and it was the best decision I have ever made. I stepped way out of my comfort zone, and finally made a meaningful connection with food that I had been searching for.
Developing a passion for pastry played a major role in my growth.
For years I denied myself added sugars, fats, or desserts in general because I was fixated on eating “clean,” and felt major fear around foods that didn’t fit within my rigid rules. Now, I appreciate the joy and creative expression I find through food, and sharing it with the people I love.
I create recipes (mostly desserts) that are free of all animal products such as eggs, dairy and gelatin.
It’s challenging, fun, and lets me think outside of the traditional pastry box! With a little bit of creativity and science, I have developed my own methods for replacing these ingredients to make delicious vegan recipes that anyone can enjoy, whether you’re a home cook or professional.
I have over six years of experience in food and nutrition PR and marketing.
I specialize in food and nutrition communications and content. I’m a recipe developer, food photographer, videographer, pastry pro, and recovering restaurant industry employee. I help brands create strategic food and nutrition PR and marketing strategy to engage with and grow their audience.
Use this site to find the inspiration that food gave me, and go make something delicious!
- Bachelor of Science: Nutrition and Food Science, University of Vermont
- Dietetic Internship: Wellness Workdays DI
- Master of Applied Gastronomy: Culinary Arts, University of Gastronomic Sciences
- Toni Rodriguez Vegan Pastry Academy
plant-based Recipe development, content creation, cooking demos and more.