{"id":48576,"date":"2024-05-01T10:00:00","date_gmt":"2024-05-01T17:00:00","guid":{"rendered":"https:\/\/foodrevolution.org\/?p=48576"},"modified":"2026-09-14T05:13:45","modified_gmt":"2026-09-14T12:13:45","slug":"frn-team-member-recipes","status":"publish","type":"post","link":"https:\/\/foodrevolution.org\/blog\/frn-team-member-recipes\/","title":{"rendered":"6 Delicious Recipes from Our Food Revolution Network Team Members"},"content":{"rendered":"

As you might imagine, the team members here at Food Revolution Network (FRN) talk about food \u2014 a lot. We\u02bcre passionate about our mission of healthy, ethical, and sustainable food for all.<\/p>\n

But you know what else we\u02bcre passionate about? Cooking yummy meals for ourselves and our families, and then telling each other about our favorite recipes, ingredients, and flavor profiles.<\/p>\n

The food we choose to eat is one of the most personal things about us.<\/strong> Our choices are based on taste, budget, family history, cultural backgrounds, environment, health, and ethical considerations. So, hearing about each other\u02bcs culinary adventures gives us a real window into each other\u02bcs lived experiences.<\/p>\n

And you\u02bcd better believe that most of us are long-established sharers of food stories. Stories can include things like \u201cThere\u02bcs a great frozen fruit mix at Trader Joe\u02bcs that I use in my smoothies<\/a>\u201d and \u201cA cute Panamanian restaurant opened four blocks from my apartment and has an entire page of vegan options.\u201d<\/p>\n

But one of our most powerful \u201clove languages\u201d is recipes<\/strong>. Sharing them fosters a strong sense of community within our organization as well as within the broader FRN community (that includes you if you\u02bcre reading this!)<\/p>\n

After all, food is our focus (see the \u201cF\u201d in FRN), and recipes are a big part of our mission. I\u02bcm usually the one associated with recipes since I\u02bcm the lead FRN Registered Dietitian and Recipe Developer. But I\u02bcm certainly not the only person around here with recipes on my mind!<\/p>\n

So today, I want to celebrate the diversity and richness of the culinary traditions within FRN, bringing attention to both the people and their recipes.<\/strong> I\u02bcll introduce you to some of our behind-the-scenes team members, let them tell you in their own words what food and healthy plant-based eating means to them, and share one of their own go-to kitchen staples.<\/p>\n

Food Revolution Network Team Member Recipes<\/h2>\n

Find out a little bit more about a few of our team members, and check out some of their favorite recipes to make at home!<\/p>\n

1. Buckwheat Blueberry Ginger Pancakes by Lily O.<\/a><\/h3>\n

\"Buckwheat<\/p>\n

Lily\u02bcs Buckwheat Blueberry Ginger Pancakes offer a delightful mix of the wholesome, nutty flavor of fiber-rich buckwheat<\/a>, sweet blueberries, and a zesty splash of anti-inflammatory ginger. Packed with omega-3s<\/a> from chia and flaxseeds, these pancakes are as nutritious as they are tasty. The ginger not only enhances the flavor but, together with the blueberries, chia seeds, and flax seeds, also supports your digestive, nervous, and endocrine systems. Whether you\u02bcre already a ginger enthusiast like Lily or are curious to try something new, these pancakes are a perfect, nourishing addition to your breakfast routine.<\/p>\n

Lily Ovadya is FRN\u02bcs bookkeeper.<\/strong> Thanks to her, we know what we\u02bcre spending and what we\u02bcre bringing in \u2014 kind of like calories, except here, the greens are dollar bills. She keeps us within our budgets, and her insights and oversight allow us to make informed decisions about projects and priorities.<\/p>\n

When she\u02bcs not taking care of FRN, she enjoys deep conversations, dancing, board games, connecting with nature, and cocreating containers that foster collective liberation and healing.<\/p>\n

When she thinks about food, she thinks about the whole natural world that supports her life in Vashon, Washington. Here\u02bcs how she puts it:<\/p>\n

\u201cFor me, eating is not just about my own sustenance but also about feeling connected to the wider web of life.<\/strong> It\u02bcs important to me to know where my food comes from, and what went into its creation. I try to source my ingredients as close to home as possible and from farms or companies that have similar ethics and values. Eating can be a meditative space for me to reflect on my interwovenness with life, and to feel how supported I am by the Earth, sun, and elements.\u201d<\/em><\/p>\n

Why pancakes? Here\u02bcs Lily again:<\/p>\n

\u201cI love pancakes<\/a> and wanted a way to eat them that feels nutritious and fun. I also have struggled with finding breakfast foods that really work for my body. This recipe has been a winner. My digestive system loves it, my nervous system loves it, my endocrine system loves it, AND my taste buds, too! I love to make a big batch of pancakes and then keep them on hand in the freezer and fridge for breakfasts and snacks. I eat them with nut butter for added protein \u2014 and a little fruit on top to sweeten.\u201d<\/em><\/p>\n

2. Blueberry Chia Porridge by Ocean Robbins<\/a><\/h3>\n

\"Blueberry<\/p>\n

Crafted with some of Ocean\u02bcs favorite \u201creal superfoods<\/a>,\u201d this Blueberry Chia Porridge combines the hearty goodness of omega-3-rich chia seeds with the antioxidant power of blueberries. With just five simple ingredients and minimal prep time, you can easily whip up this beloved Robbins family favorite any day of the week!<\/p>\n

OK, so Ocean isn\u02bct exactly behind the scenes here at FRN. But you absolutely need to check out his go-to breakfast! Ocean is our CEO<\/strong>, which means he\u02bcs busy doing FRN-related things pretty much all of the time. When he does get a break, he loves playing racquetball.<\/p>\n

The reasons for his commitment to plant-based eating have already filled hundreds of blog articles and several books, along with a popular TEDx talk<\/a> and dozens of keynote speeches.<\/p>\n

Let\u02bcs hear from Ocean: \u201cAs the CEO of the Food Revolution Network, I\u02bcm deeply committed to promoting healthy, plant-based eating because of its profound benefits for our health, our planet, and all its inhabitants. Whole foods, plant-based diets can significantly reduce the risks of chronic diseases, support environmental sustainability, and reduce cruelty to animals. By choosing plant-based foods, we\u02bcre not just nourishing our bodies \u2014 we\u02bcre making a conscious decision to cultivate a more compassionate and sustainable world.<\/strong> It can feel really good to know that you\u02bcre making food choices that align with your values.\u201d<\/em><\/p>\n

Why Blueberry Chia Porridge? Because it\u02bcs nutritious, delicious, and incredibly fast and easy. Win-win-win! Here\u02bcs Ocean with the specifics:<\/p>\n

\u201cThis recipe is loaded with protein, fiber, omega-3 fatty acids, phytoestrogens, and antioxidants. And on top of all that, it\u02bcs also delicious. It\u02bcs my favorite way to start the day!\u201d<\/em><\/p>\n

3. Aubergine Boats at Anchor by Myila Y.<\/a><\/h3>\n

\"Aubergine<\/p>\n

Set sail on a culinary voyage to the Mediterranean with Myila as your trusted captain. This recipe, dubbed Aubergine Boats at Anchor, cleverly combines the best of Greek gemista and Turkish imam bayildi<\/em> into a delightful dish.<\/p>\n

Each eggplant half is carved into a boat, generously filled with a savory mix of vegetables, herbs, and spices, and topped with a crunchy pita topping (see Chef\u2019s Notes in the recipe for alternative topping ideas). These aubergine boats are as enjoyable to make as they are to eat. So get ready to anchor down for a delicious meal!<\/p>\n

Myila Young is FRN\u02bcs Head of Culture and HR leader.<\/strong> Her expertise around culture is both deep and wide: Myila\u02bcs a nomad who does her thing while she travels around the world. In fact, her favorite thing to do (other than help create a culture of deep respect, belonging, and equity at FRN) is travel.<\/p>\n

Her travels have given her a powerful perspective on how food culture can determine a society\u02bcs well-being. In her words:<\/p>\n

\u201cMy partner and I are travelers, and one of the things we travel for is to experience how different cultures perceive and prepare food. As we have traveled through places like Greece, Turkey, Thailand, and Singapore, we have been struck by how fundamental fresh produce is to cuisine outside the US.<\/em><\/p>\n

\u201cIn Turkey, we went to a local market in a small town that filled two large floors with fresh fruits, vegetables, nuts, and spices. Each stall was doing a brisk business selling their delicious produce to locals; the quantity of produce and the frequency of the market demonstrated not only how important plants are in their diets but also how inexpensive they are.<\/em><\/p>\n

\u201cThis is in stark contrast to the US, where fresh produce is often more expensive than processed foods and, in many low-income neighborhoods, is unavailable. I love being part of FRN\u02bcs mission to champion healthy plant-based eating FOR ALL.\u201d<\/strong><\/em><\/p>\n

Myila chose Aubergine Boats at Anchor to honor one of her favorite regions of the world, the Mediterranean.<\/p>\n

\u201cThis recipe that my partner and I have created together is deeply rooted in our culinary experiences in the eastern Mediterranean. I don\u02bct remember ever having eggplants (or aubergines, as Europeans call them) growing up. And I never incorporated them into my meal planning until visiting Greece and Turkey.<\/em><\/p>\n

\u201cThe things they do with aubergines and the flavors they bring out are almost criminal \u2014 it\u02bcs that good! So I want to share an aubergine recipe that is a hybrid of Greek gemista and Turkish imam bayildi.<\/em><\/p>\n

\u201cGreeks love to stuff their vegetables, bringing out incredible flavor profiles that can make you eat far too much in one sitting! Often, they top these stuffed vegetables with feta, but we came across one restaurant that created a crust using breadcrumbs, garlic, olive oil, and lemon juice.<\/em><\/p>\n

\u201cIt was so delicious we decided to add it to our beloved imam bayildi (which in Turkish means \u2018the imam fainted<\/a>:\u2019 the story is that when he tasted this aubergine dish, it so delighted his taste buds that he literally fainted with pleasure!)<\/em><\/p>\n

\u201cIt\u02bcs a relatively easy recipe with simple ingredients that produce one of our favorite dinners when combined. We call it Aubergine Boats at Anchor because we make it on our sailboat as we cruise the islands. Though the recipe I give you here is a make-at-home version, I don\u02bct have another name for it. I hope you enjoy it as much as we do!\u201d<\/em><\/p>\n

4. Welsh Cakes by Maritza L.<\/a><\/h3>\n

\"Healthy<\/p>\n

Get ready for teatime<\/a> with Maritza\u02bcs wholesome Welsh cakes, perfect for sharing moments with loved ones. These delightful cakes are crafted from a nutritious blend of whole grain flour, almond meal, and coconut flour, offering a flaky texture that mimics the traditionally buttery treats. With just the right touch of sweetness and a burst of bright citrus flavor, Welsh cakes are ideal for an afternoon snack during tea or a comforting breakfast. Gather around the table and enjoy these treats with loved ones as you cherish quality time together.<\/p>\n

Maritza Loaiza is FRN\u02bcs Community Builder.<\/strong> She splits her time between Ireland, Costa Rica, and Cape Cod, Massachusetts. These settings allow her to engage in two of her favorite activities: surfing and foraging medicinal herbs.<\/p>\n

\u201cFive years ago, I switched to a plant-based diet for health reasons, and the results were life-changing \u2014 I\u02bcve never felt better! Not only is this diet beneficial for the environment, but it truly is the best way to thrive!<\/strong>\u201d<\/em><\/p>\n

Why Welsh Cakes? Maritza explains:<\/p>\n

\u201cThis recipe is a healthy version of the most typical dessert in Wales: Welsh cakes. My mother-in-law is Welsh, so the first time I met her in Wales, she made me Welsh cakes. The only problem is that the original recipe uses white flour, processed sugar, and butter. I had to create a healthy alternative! Now, when I visit, we make them together. But I make my version beside her! She has confessed to liking my version more than hers!\u201d<\/em><\/p>\n

5. General Tso\u2019s Chickpeas by Max<\/a>
\n\"\"<\/h3>\n

General Tso\u2019s Chickpeas puts a plant-based twist on a takeout classic. Tender chickpeas soak up a sweet-and-savory sauce with just enough heat to wake up your taste buds. The dish yields a generous portion that freezes well, making it perfect for quick meals later on.<\/span><\/p>\n

Max is Food Revolution Network\u2019s Backend Developer, who gravitates toward whole foods because they make him feel most human and connected. \u201cHumans are curious, silly, social creatures,<\/em>\u201d he says, \u201cI gain fulfillment from being in harmony with the world around me, and I want to support a food system that reflects my vision of a world worth living in.<\/em>\u201d<\/span><\/p>\n

Although he doesn\u2019t make this recipe very often, every time he does, he reminds himself to bring it back into the rotation. \u201cI\u2019m a big fan of strong, bold flavors that compete for my taste buds\u2019 attention,\u201d he adds. \u201cThis dish delivers \u2014 and since it makes a big batch that freezes well, I can enjoy it again later without any extra work.\u201d<\/span>\u00a0<\/em><\/p>\n

6. Mushroom \u00c9touff\u00e9e by Rosie M.<\/a><\/h3>\n

\"Mushroom<\/p>\n

Rosie\u02bcs Mushroom \u00c9touff\u00e9e puts a delightful spin on a New Orleans classic, where mushrooms shine as the main attraction. This dish expertly blends familiar Southern comfort with the benefits of plant-based nutrition. Using mushrooms<\/a> as a meaty substitute, it offers a familiar texture, making it an excellent choice for anyone to explore plant-based options without missing out on traditional taste. It\u02bcs the perfect way to savor those beloved New Orleans flavors while embracing a healthier, plant-powered lifestyle.<\/p>\n

Rosie Mackay does her thing as FRN\u02bcs Community Dietitian-Nutritionist<\/strong> from her home in Atlanta. When she\u02bcs not exercising her creativity by coming up with delicious and healthy recipes, she enjoys travel, going on long nature walks, dancing, painting, and crafting.<\/p>\n

Rosie knows firsthand the benefits of a plant-based diet:<\/p>\n

\u201cSwitching to a plant-based diet was a life-saving transformation for me, altering the course of my life entirely. If I hadn\u02bct made the shift to a healthier, plant-based way of eating, my life today would be vastly different.<\/em><\/p>\n

\u201cDuring my childhood and teenage years, I struggled with being overweight, was frequently ill, and lacked the motivation to actively participate in my own life. Although my family predominantly followed the standard American diet, I was always more attracted to vibrant, fresh, and whole foods. Once I was in a position to make my own decisions, I fully embraced a plant-based lifestyle. This shift resulted in significant weight loss, hormonal balance, and a surge in energy and creativity. Life became brighter and seemed to offer endless possibilities.<\/em><\/p>\n

\u201cPlants have significantly improved my physical health and have also provided me with a genuine sense of purpose and vitality that I am eternally grateful for!\u201d<\/strong><\/em><\/p>\n

Rosie\u02bcs recipe also pays homage to family traditions, in her case originating in the Bayou region of Louisiana:<\/p>\n

\u201cI selected this recipe because it\u02bcs one of my favorite comfort dishes from childhood, bursting with flavor and perfect for any night of the week. My passion for cooking blossomed with New Orleans-style recipes, passed down by the women in my family. Each shared their cherished secrets, adding that extra special touch to their dishes. This plant-based twist on our family\u02bcs crawfish \u00e9touff\u00e9e recipe pays homage to generations of cooking-loving women who came before me. Now, I\u02bcm adding my spin to keep enjoying my rich culinary heritage while prioritizing my health and love of plant-based ingredients.\u201d<\/em><\/p>\n

Eat Well with the FRN Team!<\/h2>\n

As you can see from this collection of people and recipes, food is a reflection of personal, familial, and environmental factors. Now that you\u02bcve heard from some of FRN\u02bcs team members, it\u02bcs your turn to reflect on your own food choices and the stories behind them. What\u02bcs important to you about what you eat and what you prepare for yourself and others?<\/p>\n

And how about asking the same of your friends, families, and others in your communities? Maybe even organize a recipe swap, focusing on healthy, ethical, and sustainable ways of eating. Food has always been a shared experience \u2014 let\u02bcs keep the sharing going on our way to a healthier, happier, more just world.<\/p>\n

Editor’s Note:<\/strong> If you’re new to plant-based eating, check out our Guide to Going Plant-Based<\/a>.\u00a0<\/em><\/div>\n

Tell us in the comments:<\/h4>\n
    \n
  • What\u02bcs one recipe you\u02bcd like to share with the world?<\/li>\n<\/ul>\n

    Featured Image: iStock.com\/JulPo<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

    Here at Food Revolution Network, we talk about food all the time. Professionally, it\u02bcs our mission. And personally, it\u02bcs our passion. In this recipe roundup, you get to meet seven of our team members. They share some of their favorite recipes and also explain what healthy, plant-based eating means to them. Enjoy!<\/p>\n","protected":false},"author":111,"featured_media":48578,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,2640],"tags":[1866,2624,2532,2563,185],"class_list":["post-48576","post","type-post","status-publish","format-standard","has-post-thumbnail","category-blog","category-lifestyle","tag-breakfast-recipes","tag-entree-recipes","tag-how-to-eat-plant-based","tag-multicultural-recipes","tag-plant-based-diet","wpautop"],"acf":[],"yoast_head":"\n6 Food Revolution Team Member Recipes to Try at Home<\/title>\n<meta name=\"description\" content=\"Meet 6 Food Revolution Network team members and their favorite recipes, and find out what healthy, plant-based eating means to them.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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