About Me

Hello everyone! I’m Erin.

I’m a born and raised California girl. Half my heart is up in San Francisco while the other half has lived all over Southern California (which is where I currently reside). I am a military wife and mother to two strong-willed little girls, Aurora and Jocelyn, as well as my fur baby, Pickles.

I also happen to be a Registered Dietitian. I graduated from San Diego State University with a Bachelor’s Degree in Foods & Nutrition and later completed my Dietetic Internship through the University of Houston. Although I have pulled back from this passion to raise my children, food (as well as fitness) has had a place in my heart since I was in High School.

I actively practice Yoga and Pilates (I almost became a certified Pilates instructor in college) and will be celebrating my 10 year run-niversary this upcoming Valentine’s Day. I’ve completed over 10 half marathons since and someday hope to concur the elusive and challenging full marathon.

In the fall of 2018 I made the decision to become Vegan. At first it was solely to clear up my skin. I have suffered with severe acne since I was 10 and was hoping that cutting out dairy would lead to fewer breakouts. This was extremely challenging for me because I had grown to love feta and Greek yogurt. They were my everything. Eliminating these foods from my diet, however, did more than just freshen up my complexion. I felt less bloated, more energetic and happier as a result.

It was an epiphany. Even before going vegan I had never really been a huge carnivore. I would really only ever eat poultry so cutting out meat from my diet wasn’t much of a stretch. I decided to go all-out and convert to a vegan diet. In the past year I have grown to appreciate food as I never had before. A balanced, plant-based diet has shifted my thoughts about the planet and the animals that inhabit it.

Since then I’ve been exploring other bloggers on social media sites and it has opened my eyes to the possibilities that await fellow vegans and Meatless Monday lovers alike. My hope is that Cashews & Quinoa can be a welcoming environment for all those who share my passion for food (not just fellow vegans). The versatility of these two ingredients, cashews and quinoa, is meant to show readers that even the smallest and seemingly basic ingredients can be transformed into something wonderful.

So take these recipes and make them your own. Incorporate them into a healthy lifestyle that feeds your mind, soul and tummy. Thank you for trusting me to provide you with healthful and balanced snacks, meals and sweets. Enjoy and happy cooking!

Hugs, Erin