Who is the seasoned scientist? My name is Angely and I am a board certified medical laboratory scientist in Ohio. My lab experience ranges from working in a zoo, to critical care, to cancer therapy using stem cells.
People who inspired me to cook: My mom and my abuela (grandma)
What type of recipes should you expect at The Seasoned Scientist?
Healthy: The majority of my recipes are plant-based with the occasional meat or dairy recipe.
Simple: I believe in simple cooking techniques and not spending hours in the kitchen. I like the phrase “Anyone can cook” from Ratatouille because that’s what I believe when it comes to cooking. I focus on incorporating shortcuts such as the Instant Pot or Air Fryer whenever I can.
Affordable: I believe that eating healthy can be budget friendly. You don’t need expensive ingredients. When I started eating more plant based I saw my grocery bill go down significantly. Meal planning and making bigger batches of food to freeze can cut down your grocery bill too.
International: I was raised eating American, Venezuelan, and Colombian food. I LOVE learning new recipes from other cultures. I’m not afraid to take a trip to my closest international grocery in order to make something tasty. The sky is the limit when it comes to food and you will see recipes from all over the world as we embark on this cooking journey together.
What made you want to eat more plant based?
Nutrition and sustainability. As a medical laboratory scientist, understanding the power that plant based eating has on preventing and also controlling chronic conditions resonated with me. Diabetes and high blood pressure runs in my family and I wanted to set my body up for success by eating nutrient rich foods instead of the standard American diet which has high amounts of refined sugars, meat, refined carbs, and processed foods. Secondly, eating plant-based is more sustainable for the planet as it produces less greenhouse gases than animal products. You can see the difference in the carbon footprint chart below!
