How many siblings do you have?

I have a six siblings. Three brothers ahead of me, two brothers below, and one little sister at the end! I am smack in the middle of a pretty wild bunch. For most of my life I was the only girl in my family until little sister, Asher, came along when I was 15.


Favorite foods?

This is going to sound so odd, but it has got to be fresh fruits and veggies. If I could eat only thing the rest of my life it would be a bowl of roasted veggies and avocado…with a side of toast and a ball of burrata. Obviously.


Favorite ingredients?

My favorite ingredients change with the seasons. I love to cook with seasonal fresh fruits and vegetables and then add pantry staples like grains, cheese, and spices. I use extra virgin olive oil daily and love to finish dishes with a sprinkle of fresh herbs. My favorite splurge ingredient is fancy cheese and or edible flowers.

Where do you live?

I live high up in the mountains of Colorado in Summit County. I live about 20 minutes away from four major ski resorts…but I oddly almost never go skiing (or snowboarding in my case) and instead stay warm and cozy in my kitchen.

What are your favorite recipes?

This is such a hard questions for me to answer because every recipe that I put on the site I truly love. A few of the recipes I’m always making over and over are my Homemade Naan and Simple Chocolate Birthday Cake.

Where do you find inspiration?

I find inspiration everywhere, but my main source of inspiration is the seasons. My very favorite thing to do is to create recipes around the seasons. Using the produce that is in season is what I love most, and I love playing off the moods of each season. For example, in the summer things are light and bright, but in the fall, they turn a bit, and become a little heavier and cozier. My family is also a huge source of inspiration for me. I have a few siblings and cousins that love to travel, so they’re always providing me with new ideas for ethnic foods. I love to take recipes inspired from other countries and make them a bit more approachable for my readers. Another source of inspiration for me, is color and design. I can see a set of colors and create a recipe based off of that color palette. It sounds odd, but I have a love for design and can find recipe inspiration through that!

What inspired you to start Half Baked Harvest

After graduating from High School, with an Associate Degree as well, I was at a crossroads. I had a really hard time deciding what direction I should go. I’d been cooking for my family since I was 13 and had always had fun with recipe creation. I loved the reactions I would receive when my family tried one of my new dishes. It was my mom who encouraged me to start HBH, and once I started I never looked back. I just kept creating, photographing, writing and working on the site. Each day trying to make it better than the day before.


What do you love most about writing Half Baked Harvest.

What I love most is the potential to make someone else’s day better. Whether they make a recipe and love it, or read a daily post and feel inspired. There’s not a better feeling for me.

What advice would you give to a beginner blogger or someone who wants to start a blog?

My best advice would be to blog about what you are passionate about. Don’t start your blog because you want to make money off it. Start your blog because you feel like you have something unique to share with the world. If you truly have the passion and drive, and you are constantly looking for ways to make it better, your blog will eventually succeed and hopefully turn into a career.


Is blogging your full time job?

Yes, blogging is my full time job. People don’t realize how much work goes into a blog post behind the scenes, it truly takes a great team to run a successful blog.

How do you make money?

We make money in various ways. The ads you see on the site provide an income, as well as the sponsored content I do with brands like Land O’ Lakes and Crate and Barrel. I also have projects outside of the blog, like cookbooks and product lines.

What kind of camera and lenses do you use?

I use a Canon 5D Mark IV. I currently have three lenses, the 50mm 1.2, 74-20mm, and 100 mm. I also use a camera stand for most of my photos, and have multiple tripods for filming recipe videos.

What are some tips for better food photography?

Practice! Honestly, I’ve never taken a photography class, but with a lot of help from Google, tons of practice, and a brother who helped me, I was able to better my skills. Follow people who inspire you, but don’t be afraid to follow people outside of your niche for creative inspiration as well.

Where do you find your pottery?

I find my pottery all over the world. I‘m lucky to enough to have family members that love to travel and they are always on the lookout for unique dishes and props for me. I also do a lot of Etsy shopping and love Anthropologie’s home collection.

What kind of countertops do you have?

My countertops are a carrara marble.

Did you design your kitchen?

I did, but with the help of both my parents, as I was only 21 at the time and really knew nothing about designing a kitchen. I have been living and working in my kitchen for 2 years now and while there are some things I wish I could change, I love it so much.


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Currently Happening on Instagram.

  • Not even October, but I'm 100% ready for Halloween. Sooo my Saturday night plans? The "Black Widow Smash" (blackberries, rosemary, lemon, a couple dashes of orange bitters, tequila, and topped off with sparkling water...spooky, but GOOD) and a Halloween movie marathon. But what's your favorite?? Harry Potter and Hocus Pocus are my top 2 ⚡️Grab the recipe link in my profile👻 #spookycocktailsaturday #Halloween
  • Chai Spiced Apple Ricotta Galette. I know everyone is already onto pumpkin everything, BUT I'm embracing apple season. Enter the this apple galette --> flaky pastry + ricotta cheese (promise it's not weird, but actually so good) + honeycrisp apples (the best), and chai spiced maple syrup (which is addicting). It's EASY. It's DELICIOUS. And you should enjoy with ice cream on top. Obviously. Late night Friday dessert? Saturday afternoon baking? Doesn't matter just make this one soon. Shared the recipe on HBH today (linked in profile). PS. thinking about making this on my stories, should I?? #f52grams #buzzfeast #autumnrecipes #fall #CLkitchen
  • Weeknight 30 Minute Coconut Curry Chicken Meatballs…with spicy mango salsa. Not your average bowl of meatballs, but better? Just depends on what kind of mood you are in. BUT if you are looking for a cozy curry, this one is GOOD --> pantry ingredients + 30 minutes + super simple. It's creamy, saucy, a touch spicy and it's even pretty healthy too. So basically you can't go wrong with this bowl of curry. Grab the full recipe below. ...
Add 1 pound ground chicken chicken, 2 green onions, 1 garlic, 1 tsp Worcestershire, and a pinch each of salt and pepper to a bowl. Mix. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20). Place on baking sheet. Bake at 450 for 15 minutes or until the meatballs are crisp and cooked through.Heat 2 tbs sesame oil in a large skillet. Add the 2 shallots, 2 bell peppers, and 1 inch fresh ginger, grated. Cook 5-8 minutes. Season with salt and pepper. Stir in 2-3 tbs Thai red curry paste. Add 1 (14oz) can coconut milk, 2 tbs soy sauce, and 1 tbs fish sauce. Bring the mixture to a boil, add the meatballs and cook until the sauce thickens slightly. Remove from the heat and stir a handful fresh cilantro or basil.spicy lime mango
1 mango, diced
1 jalapeńo, seeded and chopped
juice and zest from 1 lime
Combine in a bowl.
Serve the meatballs and sauce over bowls of rice topped with toasted coconut + spicy mango. Eat and enjoy :) #eatingfortheinsta #feedfeed #instayum #curry #recipevideo
  • Slow Cooker French Wine and Mustard Chicken. It's not even October yet, but I'm full on ready for the slow cooker recipes. This one is surprisingly SO GOOD. I say surprisingly because the mustard part tends to throw me off. BUT. This sauce. It's EVERYTHING. Made with white wine, Dijon mustard, fresh herbs, and parmesan cheese, it is creamy, a little cheesy, super flavorful, and best served over mashed potatoes...or maybe those that creamy mashed cauliflower from last week? You can’t go wrong. AND? Because I like to give you guys everything you could possibly need, I've also include Instant Pot and stove-top directions too. Grab the recipe on HBH - linked in profile. #eatingfortheinsta #f52grams #instayum #slowcooker