Danielle is a holistic nutritionist that grew up on the prairies eating whole foods straight from the land. Watching her family grow, cook and prepare meals that were gifted from the earth inspired her whole food cooking style. She tries to use ingredients that are as local as possible while still packing in tons of health benefits and flavour. You can often find her frequenting farmers markets, talking with the farmers about their food, or playing in the dirt of her own balcony garden. Some of her favourite items to cook with are; fish, bison, cauliflower, lentils, chard, and squash. For the vegetarian or plant-based eaters she makes a mean Sheppard’s pie made with mushrooms, lentils, chickpeas, sweet potato, sage, rosemary, thyme and a parmesan pecan crumble.