Hello and welcome to my website!
I’m Chef Cindy, and I’m passionate about creating plant-based meals and sharing everything related to eco-conscious cooking with you! With over 20 years of experience in the food industry, I’ve worked in various settings, including private homes, local fitness centers, and virtually as a culinary instructor & wellness coach. My worldly travels have helped expand my appreciation for ethnic foods, cooking vegan, and protecting our planet.
My journey in the culinary arts began in my mother’s kitchen, where I learned the value of using fresh, locally sourced ingredients. Over the years, my passion for cooking grew. I studied Holistic Nutrition and graduated from Natural Gourmet Culinary Institute as a Vegan Gourmet Chef.
Over the years, I’ve had the opportunity to learn from chefs worldwide through courses and travel, honing in on my skills in the kitchen and developing my culinary style.
One of my specialties is creating custom seasonal menus that cater to each client’s unique tastes and preferences. With a focus on local, seasonal, and organic produce, clients quickly learn that food will always taste fresh, flavorful, and visually stun.
Beyond the kitchen, I’m also dedicated to educating others about the importance of cooking with wholesome, seasonal, and locally sourced ingredients. My website shares recipes, tips, and tricks for creating delicious home meals using sustainable, plant-based ingredients.
Here are some of my readers’ favorite seasonal recipes from Chef Cindy’s website.
- Winter – My readers love to warm up with a bowl of Maple Roasted Butternut Squash Chili or Sweet Potato Chickpea and Lentil Soup.
- Spring – Welcome spring with Spring Asparagus & Pea Salad with Quinoa or farm-fresh romaine lettuce in this delicious Vegan Caesar Salad with Roasted Chickpea Croutons.
- Summer – Nothing beats the taste of summer watermelon with Spicy Watermelon Gazpacho or Yellow Watermelon Salsa with Tomatillo and chips.
- Fall – Readers love to make big batches of Butternut Squash Mac and Cheese and Autumn Vegetable Lentil Soup so they can enjoy it for lunch and dinner.
I consider myself an eco-flexitarian, occasionally eating outside my comfort zone of plant-based foods for various reasons but always mindful of where it’s sourced. And over the years, I’ve experienced much adversity trying to sway people to eat less meat (or no meat altogether). My new website The Mindful Fork, gently transitions individuals to a plant-based diet. Please visit if you are trying to adapt to these changes in your diet, whether to better your health and the planet or eliminate animal cruelty.
Luckily, I have a husband and three grown children who have been the taste testers for my recipes. If they don’t give a thumbs-up on my creation, I will not post it!
Even my pup Sammy enjoys my cooking. He loves most vegetables, especially bok choy. There is rarely any food waste in my home!
If there’s an ingredient you would like to see me create a recipe with or need help adapting substitute ingredients, please reach out to me. I love hearing from all of you, so connect with me on Instagram or Facebook or my Contact page.
How can you support this blog best so I can keep providing FREE RECIPES & TIPS (without all the ads)? After you make a recipe, come back and leave a comment, give it a 5-star rating, and PLEASE SHARE on social media!
Enjoy exploring my website, and HAPPY COOKING!
Chef Cindy xo