Hi! I’m Jackie. Welcome to my little food utopia!
I’m a recipe creator, food photographer, mom, wife, backyard farmer, former fitness pro and on-air guest at QVC. Most of all, I’m so glad you’re here.
When my fitness clients would give me an hour of their lives, I took it very seriously. I knew I needed to deliver results! I take it just as seriously when you trust me to give you a recipe. It better be damn good!
Literally nothing makes me happier than hearing about your happy dinner times from making one of my recipes, and nothing wrecks my day worse than hearing that something didn’t work out.
So I test and re-test the recipes here to make sure that you can be successful in the kitchen, no matter what your skill level is!
Education & Early Career
I earned my B.A. in Psychology from Penn State University, where I graduated Phi Beta Kappa.
Fun fact: I’m a second generation Penn Stater. My mom and sister both went there, and now my son goes there too! WE ARE!
My corporate career included roles in executive recruitment, IT recruitment and corporate recruitment for large companies like Comcast and Manpower Group to small boutique firms in and around the Philadelphia area.
Fitness & Wellness Background
Although it paid the bills, corporate America felt like a shoe that didn’t fit.
Fitness and food were always my passion from a very young age! So, in my free time, I actively pursued those passions.
Here’s what I was up to in my free time:
- ACE Certified Personal Trainer
- Johnny G Certified Spinning Instructor
- Martial Fitness Certified Kickboxing Instructor
- Red Belt Budokon Sensei
- Budokon Certified Yoga Instructor
- 200 Hr. Power Vinyasa Yoga Instructor (Baron Baptiste Institute)
- AFAA Trained Mat Pilates Instructor
- NESTA Certified Plyometrics Coach
- SCW Certified Sports Nutritionist
I also got to take my family on fun trips all over the world as a guest fitness instructor through Fitness Pro Travel. Those were great years!
Food Blogging Background
As far back as I have memory, I can remember cooking. I learned from my Jewish mother and grandmother, and then I learned from my Italian mother-in-law and grandmother-in-law. I learned measurements in handfuls, “glasses” and “drops”.
And while these methods may have been challenging when it came to actual recipe writing, they taught me how to feel the meal in my heart and soul before I could ever write it down. A good thing!
In addition to my full-time work on Simmer and Sage, I have contributed my recipe creation and food photography skills to others from time to time:
- Abbot’s Butcher: Contributor, recipes and food photography
- Toshiba: Contributor, recipes and food photography
- Lifeway Foods: Contributor, recipes and food photography
- Deep Indian Kitchen: Contributor, recipes and food photography
- TikTok: Paid Contributor, #LearnonTikTok Campaign
- Auntie Nono’s, Bubbie’s Fine Foods, Cello Cheese, Cretor’s Popcorn, FullGreen, Saint Lucifer Spice, Microplane, PopBowls, Repurpose: Social Media Contributor
QVC Experience
What could be more fun than going on TV and talking about food?! Nothing, that’s what.
It’s an honor and a privilege to represent the following amazing brands on QVC:
- Old World Quality Foods
- Orchard Valley Harvest
- Tejava
- EasiYo
- South 40 Snacks
- Dockside Market
- Bread & Bread Co.
Other Randomness
If I don’t eat it, you won’t find it here
This means you won’t find any recipes containing beef or pork. It’s not a religious thing.
Is it an animal loving thing? Probably. But then, I’d be a hypocrite for eating chicken and fish, now wouldn’t I.
I try not to think too hard on the chicken and fish thing, or else I’d be a full blown vegetarian.
I also have a lot of loved ones who avoid gluten and dairy, so I try to provide modifications whenever possible. If you don’t see the modifications you’re looking for, message me!
What about the backyard farming?
Yes, we raise chickens. We currently have 8 gorgeous ladies, and I plan to blog more about them. Trying to find the time!
I’m also an avid gardener. This is another thing I want to blog more about! The garden definitely plays into the recipes I create between April and September.
“How do you stay slim and make all that food?”
- Moderation. If you’re someone who can control your portions, take a few bites, savor them, and move on.
- Use your freezer. Enjoy some now, and freeze the rest for later.
- Never underestimate the power of the cheat day. For years, I have operated on the 6 days clean with 1 cheat day rule. Give yourself a day to get the naughtiness out of your system. It’s good for the body and the mind. Check out Tim Ferriss and his Four Hour Body way of life for inspo.
- Exercise. Duh! Since I stopped teaching my own classes, I trust Les Mills and BeachBody programs with my at-home fitness.
If you’ve made it this far down the page, we’re officially besties! Thanks for sticking around. Again, I’m so glad you’re here.
Sending warm hugs and full bellies,
Jackie