The Aesthetic Chef (2026)

07/07/2022

The food scene in NAPLES did not disappoint and was one of my favorite spots that we visited for lunch! Why was it so good you ask? Not only was the spicy chicken, mango salsa, and cabbage slaw absolutely fire, but the soft corn tortilla was fluffier and crispier than anything I’ve ever tried before 😍 it was seriously the best.

I know I talk balance a lot so here we had carbs in the tortilla, protein and fats from the filling, and some green/purple colors from the toppings. We also enjoyed some awesome dairy free sorbet afterwards as a treat 😋 this kept us nice and full the rest of the evening where we met up with some long time friends! That’s what I’m taco about 👏🏼😂

23/01/2021

What’s up foodie fam!! I know it’s been a minute since I’ve posted but I have some news.. I’m selling HOODIE- wait no not that news. I am officially a registered dietitian!! It’s been the wildest 3 years since switching into dietetics and I have so many people to thank for helping me get here (including those of you that I’ve tagged 🧡). I’m beyond fired up to start officially practicing and helping people get to the healthiest and best versions of themselves! I believe beauty can truly change the world and that we all have a little aesthetic inside of us!
•
Since there are a lot of you that are NEW here, here are 3 fun facts about me:
1️⃣ I started this page 6 years ago to post about fitness! (you can tell when you scroll down far enough lol)
2️⃣ I played tennis for a year in high school and I lost a doubles match to a middle school team we played for fun (I tell myself that I’ve gotten better since then 😜)
3️⃣ I love to do videography and used to create YouTube vlogs ALL the time and I currently do wedding videography!
Like this post if I should get a rematch with those middle schoolers and a comment if I should let it go 😂 Have a great weekend y’all!
@ Orlando, Florida

23/09/2020

Happy Wednesday my little kale chips!! For dinner tonight I bring you a delicately placed platter of grilled chicken, noodles, veggies, soy sauce, and cauliflower rice. A quick and simple meal made even quicker and simpler with some cool gadgets I’ll share with y’all!
1️⃣: first, this ninja grill we used was insane bc it grilled the chicken and included a meat thermometer to ensure cooking to the proper internal temperature (165F for all you servsafe/RD kids out there). Like wow go technology!!
2️⃣: not really a gadget but these riced cauliflower packets conveniently provided a nice side to our dish in 60 seconds!
The rest of the meal just included chopping up the broccoli, yellow onion, and mixing them in with the noodles which were already prepared. A drizzle of soy sauce later and dinner was served 😋
What’s your favorite kitchen gadget at the moment?

18/09/2020

Morning egg bake (without the baking 😂😍) and instead of the normal potatoes you might find in this recipe, we’re using YUCA root!! Other items pictured are oranges, red kale, spinach, carrots, and some Spanish guiso.
•
Ever heard of yuca? It’s also known as cassava and has been a staple in my family’s cooking since I can remember 😋 it contains choline, vitamin A, folate, vitamin C, magnesium, and calcium, and high in potassium (16-21% AI). It’s a starchy root and is a delicious sub to potatoes imo! My family makes it best with Spanish guiso which is a sautéed mix of scallions, tomato, cilantro, and garlic slow cooked and a dash of sazón (a mix of coriander, cumin, annatto, and oregano). Goes perfect as a side for lunch or dinner, or as leftovers for breakfast with an egg and veggies as pictured here!
•
Have any of you tried boiled or fried yuca before?? Maybe something you might try if you haven’t! Have a great weekend y’all 😊

15/09/2020

Throwback to Labor Day shenanigans at the farm!! 🐐🚜
One thing I’ve been thinking about more and more is where I’d want to start my career and “settle down”. From my faith I trust that God will lead me where He wants me to be and this unknown is very exciting! I know I’ll find a place to work with people that love what they do and love the people around them. And there will be joy from working where I’ve been called. Also, being someone who’s always having different ideas and who enjoys managing multiple things at once, I do really appreciate weekends of limited screen time and not thinking about posting, studying, financial goals, or creative designs to turn into content.
This potluck on Labor Day was just that! Such a fun day to relax and appreciate friends and freedom, and ride around on an ATV to see the goats on the property 😂 catch me with chickens and a whole forest of plants in the future haha.
•
Last but not least thank you to Matt for bringing the best chips ( DF nacho), Aly for making her award winning potatoes, and the other families bringing beans and this veggie salad I got which was great! What’s your favorite aspects of where you live right now?

15/09/2020

Vegan sushi roll Monday’s 🤩😋
So much for not playing with your food bc this was super fun to make! We ordered the bamboo, nori sheets, and sushi ginger ahead of time and picked up the rest of the ingredients at the store (sushi rice, carrots, cucumber, mushrooms, avocado, and coconut aminos). Also pro tip, avocados at Walmart are only $0.68 when I’ve for sure paid $1.29 each at Trader Joe’s. Y’all know I love TJ’s but that’s insane 🙃
•
Swipe to see my reaction when I made my first roll and then feeling like a pro haha. In all actuality did most of the rolling hehe. Also she makes a killer chili garlic sauce which tasted 🔥 with these!
What’s your favorite kind of sushi roll?

03/08/2020

Thinking back to this CHICKPEA salad sandwich I had a few weekends back! Chickpeas, veggies, and homemade oil free mayo um YES 😍 The family I was staying at were all vegan and cooked SO well, and this was a lunch they made us using ‘s recipe!
•
Here’s what you’ll need:
- 4 cups cooked Chickpeas
- 1 cup Homemade Vegan Mayo (cashews, lemon juice, white vinegar, nutritional yeast, Dijon mustard)
- 2 large ribs Celery, thinly sliced
- ½ cup Red Onion, diced
- 2 tbsp Parsley, diced
- 1 tbsp Dijon Mustard
- 2/3 cup Slivered Almonds
- 1 tsp Poultry Seasoning Blend
- Juice of 1 Lemon
- Salt and Black Pepper, to taste
- Black Pepper
Optional Add-ins: 1/2 tbsp Dill, 1 cup Sliced Grapes, and/or ⅔ cup Raisins or other dried fruit + lettuce and gluten free bread :)
•
Recipe:
1. First, add the cooked Chickpeas to a large bowl, and mash them with a fork. Mash around 3/4 of them to give a nice texture to the Salad, but you can adjust according to preference.
2. Add the remaining ingredients for the salad, and mix well. This can be refrigerated in a sealed container for up to 7 days.
3. Then gently toast 2 slices of bread, and layer each with a piece of lettuce. Place a heaping portion of the Chickpea Salad onto one slice of bread, then add the other layer over it. Lastly, serve and enjoy 😊
•

31/07/2020

Taking my favorite person to her favorite vegan restaurant, check 😜
•
Luna’s Living Kitchen definitely made it on my list too bc the food and the aesthetics here are 10/10 (and you know I like aesthetics 😏) If you come with a big appetite you might end up getting multiple plates like we did, so save your pennies!!
•
Here’s what we got:
- the Fire and Brimstone Burger: comes with a burger patty, chipotle sunflower seed hummus, tomato, red onion, guacamole, sprouts, and fire & brimstone sauce and we got this on a gluten free bun!
- the Carmelized onion and pear pizza: comes with cashew basil cheese, caramelized onions, pear, arugula, brazil nut parmesan on a buckwheat and flaxseed crust.
- the Mean Green Protein Smoothie: comes with mango, pineapple, kale, almond butter, h**p protein, coconut milk
- Last but not least, DESSERT 😍 yup, we’re talking a lemon berry cheesecake: made with cashews, coconut, lemon, and berries on a pecan crust, AND turtle cake which had caramel and chocolate layers with fresh coconut and cashews in a moist pecan crust, topped with berries 🤩😭 low key drooling now!! @ Living Kitchen

17/07/2020

Y’all didn’t think I’d leave you without a recipe to take into the weekend did ya?? Here’s an amazing curry to try out: Cookie and Kate’s Thai red veggie curry with a side of socca 😋
•
We never made curries in our home growing up, so thanks to my girlfriend, I’ve been learning a lot more about them and the whole other world of flavors I never knew! P.S. this recipe is vegan, soy, and gluten free!
•
Here’s how to make it:
ingredients:
- 1 1/4 C brown rice
- 1 tbsp coconut oil
- 1 small white onion, chopped
- 1 tbsp finely grated ginger
- 2 cloves of garlic, chopped or minced
- 2 bell peppers sliced into long strips
- 3 carrots peeled and sliced
- 1 can (14oz) coconut milk
- 1 cup kale, tough stems removed
- handful of broccoli & any other veggies you want!
- 1 tbsp tamari or soy sauce
- 2 tsp rice vinegar or soy sauce
- 1.5 tsp sugar (coconut or brown or turbinado)
- 1/2 C water
- fresh basil, cilantro, red pepper flakes, chili garlic sauce, or bamboo shoots (Aly’s favorite) (optional)
How to make:
- so first cook the rice as you normally would bc it’ll take the longest! I typically use a rice cooker but stovetop works also
- for the curry, heat up a large skillet with olive oil and cook the onion first for about 5 minutes, then adding salt, ginger, and garlic until fragrant (30 seconds).
* recipe continued in the comments :) * @ Gainesville, Florida

22/06/2020

HAPPY MONDAY :) I’ve officially just started my second week in my clinical rotations today and I’m pumped! It’s so exciting to learn under an amazing preceptor and get to apply our skills with actual patients. If only they served pancakes like these at the hospital 😋
•
these little pillows of fluff were back from a Sunday morning pre-mass breakfast between the girlfriend and I. They may look dry here, but lemme tell ya does NOT skimp on her confinements. These were dripping with maple syrup and honey by the time we went to eat 😂
•
DEETS:
- birchbenders paleo flour
- olive oil and a pan
- a great attitude
basically we prepared the batter per the bags instructions and then placed it in a plastic bag and cut a little hole on the end (99% sure I followed a .eatz tiktok haha). Then we made pancakes like we normally would using small tiny portions of batter to create tiny pancakes. It takes some patience to make a large enough batch to fill up two people but it’s SO worth it in the end. I mean look at them!! Haha. Lastly, we plated alongside fresh fruit and topped with maple syrup and honey!
•
keep an eye out for the story bc my mouth is literally watering thinking about them. Talk about a Sunday funday :) have a great week y’all! I’m trying to find outdoor study spots bc Raleigh is even more strict about COVID and I think I’ve found a place 👌🏼

04/06/2020

This weekend I tried a spin-off to .eats ‘s POTATO NACHOS 😛
•
This was such a favorite especially for that we ended up making it twice last weekend. The best part is the simplicity of it while still being PACKED with flavor. Here’s how I made it:
• slice a russet potato into thin slices and spread out on a baking sheet. I used parchment paper underneath and sprinkled a little salt and pepper to top. And coat these bad boys with olive oil as you would any baked item
• preheat oven to 450• and pop in the potato slices for 20 minutes (ours gets real hot so I did 15 total) while flipping halfway
• while those are baking, we pulled out some refried black beans, heated up their cashew fiesta dip (cheese dip alternative) SO GOOD LEMME TELL YA 😍, pulled out their “salsa especial” (medium salsa), and chopped up some cilantro and jalapeño.
• once the potatoes were done, we topped accordingly and enjoyed! Yess it’s that easy. You won’t regret trying it 😋 have an amazing week guys!!

28/05/2020

DAIRY FREE HUMMUS QUESADILLAS 🔥
•
I use all caps when I’m really excited about recipes and wish I was eating them 😅 THIS is one of those recipes, adapted from one of ‘s tiktoks I watched a while back! It’s honestly so easy to make and the hummus tastes so good that I’m shocked it wasn’t more of a mainstream meal in the past.
•
Being the budget queen that she is, and I went to Walmart to pick up tortillas, hummus, and the veggies we needed. Here’s what we got:
- Sweet potato, banana, and apple wraps (which is the kids version much to Aly’s surprise 😂)
- Roasted red pepper hummus
- white mushrooms
- zuchinni
- sweet onion
- baby bell peppers
•
We cut up the zuchinni into wedges, thinly sliced the bell peppers, julienned the onions and added them to our wraps after generously coating each side with hummus, YUM 😛 then we added one tortilla with all the toppings to a skillet set to medium/high and then added the second tortilla and flipped.
•
These came out SO tasty and we really only burned one tortilla so it was a win in my book haha. Other additions could be any veggies like spinach or red onion, spices like salt, pepper, and paprika, or avocado slices to top. Lastly, we served it with some chunky salsa and enjoyed 😍

The Aesthetic Chef

07/07/2022

23/01/2021

23/09/2020

18/09/2020

15/09/2020

15/09/2020

03/08/2020

31/07/2020

17/07/2020

22/06/2020

04/06/2020

28/05/2020

Address

Website

Alerts

Shortcuts

Share