IN THE KITCHEN WITH STACEY VENANCIO
Tell us about yourself:
My mission in life is to help make the world a healthier, happier place through food, fitness and mindset inspiration. I’m a full time ACE Certified Personal Trainer as well as an ACE Certified Health Coach. I started the Autoimmune Protocol back in November 2015 and was finally able to put my celiac disease, leaky gut, and chronic fatigue into full remission after years of frustrating doctor visits that left me feeling like a hypochondriac. I also suffered from alopecia, anxiety and brain fog which I controlled through diet and lifestyle changes. I am now the healthiest, fittest and happiest I have ever been in my life and I’d love to help you accomplish the same!
How did you get involved in cooking?
I’ve always loved to cook since I was a kid. I used to help my grandmother in the kitchen as much as possible. When I was 18 I would go to the library and check out books on baking and cooking and challenge myself to make the most complicated recipes. In my twenties I started experimenting with different ways of eating in an attempt to resolve chronic health issues and that’s when I started to follow and develop even more creative whole food based recipes.
Describe your cooking style:
Around-The-World Fusion to the extreme! I love to combine traditional Carribean and Latin American ingredients with Italian, French, Greek or Indian seasonings. I also love to play with the textural elements of an ingredient to come up with new possibilities- like using green plantain as a shreddable, meltable base for a non-dairy cheese.
How did you learn about grass-fed meats?
I learned about grass-fed meats when I started following a Paleo diet in 2015 and have not looked back! I only buy and cook with grass fed meat at home.
What is your favorite recipe featuring grass-fed meat?
Definitely my Nutrient Dense Burger Bake which has both grass fed beef liver and ground beef!
You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:
Instant Pot + Grass-fed beef chuck, wild salmon, liver, ground beef and plantains
Best cooking secret/tip/piece of advice you’ve learned:
Instant Pot cooking directions for meats never seem to be long enough to get the meat tender. I always extend the cook time to 60-90 minutes depending on the size of the cut.
What’s your favorite quote/song for culinary inspiration (if any)?
“Learn the rules like a pro, so you can break them like an artist” Pablo Picasso
Anything else you want to share?
Enter To Win!
Enter to win our August 2020 Featured Chef Contest for a chance to win $150 bundle of farm fresh food! Contest runs from August 1 – August 12.