Hey, I'm Rachael!
Pass the Sprouts began as a personal cookbook to share with friends during the Covid-19 lockdowns. I believe we can all improve the quality of our lives through the food we eat. All recipes are plant centered, gluten free, dairy free and refined sugar free. Some recipes are vegan where others include high quality animal protein. I'm a recovering veggie skeptic determined to make food truly healthy, delicious and approachable.
My first job when I was 15 was a dishwasher at a local breakfast restaurant. By the time I was 17 I was cooking in restaurant kitchen most weekend mornings. I've always obsessed over easy tasty food but what I've learned to love even more is tasty food that leaves me feeling great. After successfully completing 121 lessons and a few exams, I graduated from Food Future Institute in March 2022! Food Future Institute is Matthew Kenney's culinary school for elevated plant based food.
Here are few fun facts about me:
1️⃣ I don’t love veggies! Yup, you read that right. You won’t find me munching on any raw 🥦. Every meal is a fun challenge to see how many plants I can incorporate in a tasty way! I want my food to feel good and taste good.
2️⃣ I’m a recovering carnivore. Growing up my primary food groups were meat, white bread and cheese. This left me with crippling stomach and gut issues which are mostly healed! I still eat high quality animal protein but I also mix in some vegan meals so you’ll see both reflected in my recipes. I personally haven’t been able to minimize gluten, dairy, refined sugar, soy and processed foods without eating some animal proteins.
3️⃣ I’m an introvert but was raised to be an extrovert so many people are surprised that I love spending time alone. I once went a week without talking at a silent retreat which shocks many because I love to talk 😜.
Thanks for being here! I'd love to connect with you on Instagram @passthesprouts.