Hi, I am Krista!
So happy you’re here!
I am 26 years old, born and raised in Orange County, CA. I have my master’s in teaching and am currently a preschool teacher and exploring my passions in life…so welcome to Krista’s Kitchen! I grew up watching my mom make delicious homemade meals every night and I would cook alongside her using my play kitchen. I would pretend I was Rachel Ray and would make my very own 30 minute meals. As I got older, I began helping her and became her sous chef. In my teens and early twenties I worked at a steakhouse which gave me a love for fine dining. Once I started dating my fiancé, who I happened to meet at the steakhouse I worked at, we ate out all the time. Our favorite thing was trying new restaurants and eating good food. I didn’t fall in love with cooking again until I learned the corrupt truths about the food industry in the United States. For a long time I struggled with digestive issues and I worked alongside my nutritionist and dear friend to heal my gut imbalances. In working with Renovating Health, I learned so many valuable things that completely shifted my mindset and lifestyle when it comes to food and nutrition. Cooking has quickly become one of my favorite forms of expression and self care. I love that I have the ability to make any dish and that I have the knowledge to find ingredients that are clean to make it with. And of course, making it flavorful and delicious! Whether it’s food, exercise, spirituality, or anything else in life, I strive for balance and above all I believe that a positive mindset is key. I am grateful you are here and I hope you can learn valuable things and find recipes that you enjoy.
TIPS when cooking with me:
-I eyeball everything so my measurements are typically guesses. Everyone has a different palette, so season food in a way you’re comfortable with and add more seasoning when needed.
-Remember you can always add more but you can’t take out. When seasoning food, start out small and gradually add more.
-I strive to buy organic produce, grass-fed & finished meat, pasture raised poultry and eggs, wild caught seafood, and raw or grass-fed dairy.