Welcome! My name is Melissa, and I’m the creator/author of this little space called So Much Yum. I love all things food (duh), especially healthy food. And even more so I love sharing my foodie creations with others!
So Much Yum began in July 2014 as a fun project to occupy some of my spare time away from my real-life job as a Registered Dietitian. When I first began blogging, I fully expected that my only readers would be my parents. However, during those first few months So Much Yum unexpectedly started growing, and was actually reaching people beyond my immediate family members! And right along with it, my passion for food blogging continued to grow as well.
It’s going to get really deep really quick here, so hang on…
I was diagnosed with anorexia nervosa when I was 16, just before spring vacation during my junior year in high school. I had planned to go on a mission trip to Peru for the break. Instead, I had the daylights scared out of me by a rather unsympathetic doctor and was hospitalized for six days.
I wish I could say that I was cured after those six days and that everything has been rainbows and kittens ever since, but it hasn’t. An eating disorder is a complicated and frustrating disease, and it doesn’t just magically disappear.
However, it’s been almost 11 years since that initial diagnosis and thankfully I’ve been in recovery for over half of them!
Do I still struggle some days? Absolutely. But the struggles have given me wisdom and knowledge that I can rely on, as well as share with others, and they have made me who I am today.
And who I am today is a registered dietitian, board certified specialist in sports dietetics, Jazzercise instructor, certified personal trainer, plant-based food blogger, and a newlywed fire wife to the hunkiest firefighter on the West Coast! 😉
I believe in striving for a healthy relationship with food. Meaning it shouldn’t have guilt or judgment should associated with it, and I try hard to avoid the “bad food” or “good food” labels. All things should be allowed!
Yes, I prefer to eat whole, plant-based foods. But have you met (vegan) donuts? And hey, my wedding cake had eggs, dairy, processed flour and sugar in it. And it totally rocked.
So with all that in mind, yes, some of the SMY recipes do contain white sugar and white flour. Those ingredients are allowed in my world! But you’ll also find that many of the recipes are made with whole grains, are gluten-free, contain only natural sweeteners or none at all, or have secret vegetable ingredients.
I love delicious + nutritious food, but I also don’t like to put limitations on what I create and enjoy.
When I started So Much Yum, it was a vegetarian food blog since that’s the diet I grew up eating. I dabbled in some vegan recipes as well those first few months but it was more for novelty sake.
During the past couple years, though, I’ve discovered several food sensitivities that made it necessary to change my personal eating habits. So when I transitioned to a completely plant-based diet in early 2016, So Much Yum transitioned with me! And here we are today.
THE FAVORITE RECIPES
Of course, I can’t miss the opportunity to highlight my favorite So Much Yum recipes! If you’re new to SMY, these are a good diving board to get you into the blog’s sea of recipes. In no particular order, here are my TOP TEN favorites!
- Vegan Peppermint Truffles (these babies won a FeedFeed recipe contest!)
- Toasted Almond + Coconut Butter Cups
- Vegan French Toast
- Vegan Sun-Dried Tomato Burgers
- Vegan Creamy Chocolate Protein Shake
- Rocky Road Nice Cream
- Vegan Double-Chocolate Mint Mini Cheesecakes (winners of a Purely Elizabeth recipe contest!)
- Vegan No-Bake Key Lime Pie (a fave of Mr. So Much Yum’s)
- Vegan Whole Wheat Lemon Pancakes
- Vegan Peppermint Patties (another Mr. So Much Yum fave)
THE EXTRA DETAILS
Just in case you’re curious to know even more about the girl behind the blog!
- I’ve been a Jazzercise Instructor for almost 6 years.
- I passionately dislike arugula, brussel sprouts, and sesame seeds, so you will never see any So Much Yum recipes featuring those items! Garlic + tahini are only allowed as flavor enhancers, not main flavors, because they are also yucky. Ditto with coffee.
- I’m originally from Oregon, but have lived in Southern California for the past 6 years.
- I recently got married – May 22, 2016 – to my best friend (Berney) who is my taste tester, photography assistant, and the guy I’m holding hands with in the above wedding photo 😉
- I love crossword puzzles, photography, herbal tea, playing Scrabble, and watching way more television than is good for me.
- My current deepest desire is to one day (soon) become the loving parent to a fur-baby kitten.
- I’m a germaphobe and carry disinfectant wipe single packs with me everywhere. I can’t remember the last time I opened a public door without using my elbow on the handle.
Thank you so much for taking the time to visit So Much Yum, and I hope you enjoy the recipes here as much as I do! If you have any questions or comments, please don’t hesitate to get in touch!
So happy to have you here, my foodie friend!