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About

As a child, my parents made a concerted effort to introduce my siblings and I to many different foods and flavor profiles. Our diets were not restricted to “kid-friendly” dishes, but rather full of plenty of seasoning (mucho garlic!!!), vegetables (lotsa onions!!!) and heat. You know……all the things that most kids hate. As a result, I developed an adventurous palate and a lifelong love for all things food. For as long as I can remember, I have dove head first into food with and an eagerness and curiosity matched by few.

Although I have no formal training, I began cooking and developing recipes at a young age; cooking for my siblings, making meals for friends and eventually preparing food for my own family unit.

Life has taken a lot of unexpected turns in the last couple years and over the past few months it has become evident that I am being urged to transition to the next phase. I am confident that there couldn’t be a better time for me to step into the food blogging world. So here I am!!!!

My Food Philosophy

Over the years I have tried many different diets for many different reasons. While most proved to me valuable for a spell they eventually lost their appeal and I failed to adhere to them. After many years of dieting I came to the conclusion that like most things in life it all comes down to balance, moderation and simply being mindful of what we put in our bodies..

Tao of Spice will offer recipes that align with many diets, however, when developing recipes I do not do so with specific diets in mind. Instead my objective is to offer a wide variety of dishes that incorporate ingredients from all the food groups with a focus on freshness, quality and flavor. When it comes to food there is nothing I find more disappointing than blandness. If you’re not into exciting flavor profiles and adventurous food choices you’ve probably come to the wrong place. I’d encourage you to spice up your life a little by trying something new.

Living in Kansas, I am lucky to have access to farm-fresh seasonal produce and locally sourced meats and dairy products. I believe it is important that we are conscious of the impact our food choices make on our own being, our brothers and sisters, and our Mother (Earth), thus aim to grow/make my own food or purchase locally and organic whenever possible. That being said I do realize that it is not feasible for many (my family of 11 included) to live/shop this way (at least not always). I find the elitism and classism surrounding eating healthy, locally, organically, etc to be not only distasteful but also disheartening. I encourage you to do the best you can within your means and want you to know that you have my support no matter what.

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Categories

  • Appetizers & Snacks (19)
  • Baked Goods (13)
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Seasonal Recipes

Lemon Orzo Salad w/ Asparagus, Arugula, & Feta

Large bowl of lemon orzo salad with wooden spoon atop a yellow towel with sprinkled arugula and lemon half shot from above.

This herbaceous lemon orzo salad is a wonderful, light Spring side dish incorporating fresh seasonal produce like asparagus and arugula, garlic, and feta. Naturally vegetarian.

Cast-Iron Spinach Artichoke Casserole w/ Cauliflower Rice

Slice of casserole on spatula atop casserole in cast-iron skillet.

This super simple spinach artichoke casserole with cauliflower rice is a one-pan meal that takes less than 30 minutes. It’s ultra flavorful and creamy, and gluten-free.

Blueberry Rhubarb Buckle Cake w/ Cardamom Streusel

Slice of buckle cake on wood plater with scattered blueberries and flowers in background.

Easy, super moist buckle cake with fresh blueberries and rhubarb topped with cardamon and cinnamon streusel. Wonderful choice for brunch or dessert.

Mexican Slaw & Shrimp Stuffed Avocados

Mexican slaw & shrimp stuffed avocados on baking sheet with spoon of slaw shot from above

These avocados stuffed with limey Mexican coleslaw and shrimp are great for a quick and easy snack or a light lunch. Packed full of veggies, healthy fat, and a touch of protein. Naturally gluten-free.

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