Hi there! I am a Registered Dietitian by day, and food experimenter in the kitchen by night, and this is my culinary adventures blog. I am all about food, nutrition, and wellness. Whether it is practicing my love of nutrition by day educating clients in the clinical setting or by in my leisure time writing new recipes, cooking and baking. On nights and weekends I enjoy focusing on fine tuning healthy recipes and discovering new foods and trends at local markets and different cities.
I love to travel, run marathons, and half marathons in different cities. When I travel, I like to take cooking classes to learn the local cuisine and culture.
After I earned my Bachelors of Science in Nutrition and Dietetics degree from Kent State University, I moved to Pittsburgh, Pennsylvania for my Dietetic Internship at Adagio Health. Later I obtained my Masters in Business Administration with a focus in Healthcare from Waynesburg University. I have been practicing as a registered dietitian for the last 16 years and have been a Clinical Nutrition Manager for the last 13 years. I recently moved to Charleston, SC and I am looking forward to this new chapter in my career and life journey.
In June of 2018 I completing my 200 hours Certificate to teach yoga. Yoga has forever changed me and how I view life. I find the practice to be the perfect blend for balance in my life. I also met my boyfriend at the training and we fell in love practicing yoga and cooking together, two of our biggest passions. This started our culinary adventures journey together.
I love sharing recipes so much I started A Pinch of Luv Food Blog in 2012. Since 2013, I have been a volunteer field editor for Taste of Home Magazine. I have had several of my recipes published in Taste of Home (TOH) Magazine and Simple and Delicious Magazine. Most recently I was published in Taste of Home, 2019 Slow-cooker Cookbook, 2016 Holiday & Celebrations Cookbook. My corn salsa recipe was featured in the October/November 2019 TOH magazine (page 43). I have also been featured in the Taste of Home 2019 December Magazine edition as a field editor highlight. Link Here: Recap below; courtesy of TOH.
“We just love Danielle’s healthy, creative approach to recipe creation. You’re going to love it, too!
We were wowed by Danielle’s Rhubarb Scones recipe in 2014 and have since fallen in love with her creative, healthy approach to recipe creation. As a registered dietitian, we know we can count on her for recipes that are full of whole grains, fresh ingredients and flavor.
Taste of Home: Tell us a little about you. Where do you live, what do you do when you’re not cooking, and who’s in your family?
Danielle Lee: I live outside Pittsburgh in a quaint little town. You can walk to multiple local restaurants and cute coffee shops. You literally do not have to leave the town on the weekend. It is a very friendly neighborhood, with a local farmers market on Saturdays. I love to walk there and pick up local finds: fresh mushrooms, leafy greens, ramps and apples. Yum! My boyfriend and I stop there weekly. We plan our menu based on what’s in season.
TOH: How did your love of cooking get started? Was there someone in your life who taught you?
DL: I always attribute my love for food to my grandparents. They taught me how to appreciate gardening and all the fresh, tasty food it produces. My grandma Harper was always making zucchini treats with her harvest. She even made a mock apple pie with the zucchini. She loved to can pickles, peppers and dilly beans. I always helped her can jam with fresh fruits.
My mom played a role, too! She always received Taste of Home magazine and I loved to sit and read through them, looking for new dishes to try. As I got older, I would just try new recipes when I had the ingredients.
TOH: What inspires you to cook?
DL: I get my inspiration from the many fresh ingredients available at the store and local markets. Plus, I love reading food magazines and articles about food. I like to pick whatever looks best at the farmers market or at my favorite grocery stores, then go home and whip up something delicious.
Trying out new restaurants when I travel is super fun, too! My boyfriend and I went to Florence last November. There we would eat something wonderful at restaurant; then go to the local market and purchase similar ingredients to try and re-create what we had eaten. We love to cook and experiment in the kitchen together to create something yummy.
TOH: What is your favorite cooking method and why?
DL: Hands down, I love to bake. My oven and Kitchen Aid mixer are my best buds. Baking bread is one of favorite pastimes. There is nothing quite like the smell of fresh bread baking in a warm, cozy kitchen. Everyone in my family loves bread, especially my dad, so I always make extra just for him. Plus, bread goes with everything.
My favorite recipe is definitely the crusty bread recipe from Taste of Home. I love how versatile it is! You can make it as written or add in any number of extra flavors. It is by far my most requested recipe.
TOH: What kitchen gadget do you reach for most frequently?
I’d have to say my Kitchen aid mixer or my Vitamix blender. I love that Kitchen Aid has so many attachments. I love them all, from the veggie spiralizer to the ice cream maker. I would say I use the traditional attachments most often though. Believe it or not, I have 10 bowls and lids just for my mixer! No joke. I make a lot of cupcakes and cakes and all those bowls come in super handy. I love my Vitamix for my daily protein shakes. It’s also great for grinding nuts for fresh nut flour to make macrons. Makes the whole process much easier.
TOH: What recipe do you get asked to make the most?
Oh my, this is tough! Probably my own Rhubarb Cinnamon Vanilla Jam Recipe. The recipe is really special because my grandpa grows the rhubarb in his garden for me. He just turned 89 in April and still keeps up with his garden and orchard.
TOH: What’s your favorite recipe?
My mom’s peanut butter pie, for sure. She makes a no-bake cookie crust using my grandma’s cookie recipe and fills it with a dreamy, creamy peanut butter mixture. I ask for on my birthday every year. Her recipe was inspired by a pie at one of our favorite restaurants in Mercer, Pennsylvania. I’ve tried to get the recipe from her but my mom keeps it top-secret. It took me seven years just to get her macaroni salad recipe (complete with secret ingredients). She is an amazing cook! I’ve been blessed to learn so much from her over the years.
TOH: On the nights you don’t want to cook, what’s your go-to takeout fave?
DL: I hate to say, I don’t really like takeout. Instead, I’ll just have the occasional steamed veggies with steamed tofu for a quick dinner. I just find it more fun and quick to make things at home (and my fridge is always full). I do a lot of meal prep on the weekend I’m ready for whatever the week brings. That helps me pack healthy lunches as well as make dinner at home all week.”
I know you will have mouth watering postings that everyone will be tempted to try. For those of you reading this, I have been a taste tester from all of her good eats. Therfore, I higly recommend you staying tuned:)
Would you share your recipe for baklava. I made some last Christmas and my grandchildren loved the dessert. But I would like to learn of an easier way to make it. I found it time consuming. Thanks in advance.
It is time consuming for sure Betty !! I adapted a TOH recipe. My husband and I found using a spray bottle really helps! Having two people also helps cut the time in half. Here are some short cuts we used.
http://www.apinchofluv.com/wordpress/2012/12/29/baklava-a-family-tradition/
Just saw your blog in the latest “Taste of Home’ magazine. I will sure enjoy it I am sure.
Awe thank you! I was so excited to see my blog would be shared!! I appreciate feedback! Thank you for checking it out!
Thanks for getting back to me. Love the dessert. Will try using a spray bottle to spray the butter, will also try using I Can’t Believe its not Butter. Taste is great for a margarine.
Got to make 12 Christmas Cakes (loaf size for each) Recipe makes 2 loaves. And also 10 to 12 Christmas Carrot Puddings. So got a lot to do yet. made apple crisp, and two apple pies this morning. We have four boarders living with us who are in their late 50’s or early 60’s, so making meals is busy to say the least. Always planning ahead. Thanks again. Am going to try the baklava that you so generously contributed.
Hi Betty ! Sure thing! I love sharing recipes!! Wow that is a lot of loaves! I plan on making some bread to go with the apple butter I canned earlier this year to give out as gifts. And of course the baklava
Wow sounds like you will be busy no doubt. I am sure everyone appreciates all your lovely baked goods. Have a wonderful thanksgiving !!
Dear mrs. Ulam
I enjoy grabing recipes off Facebook so I do hope you will share your wounderful recipes on Facebook. I look foward to trying to make some of you recipes real soon
Sincerly yours
Carl Fritzler
I have a favorite pasta dish at a restaurant that I’ve never found anywhere else. My daughter wants to try and make it so I searched online again and found your recipe for pink pepper sauce!! I didn’t even need the confirmation of where you lived to know that it was indeed from the same restaurant. My parents no longer live in that area but I crave that stuff constantly. So glad I found your blog!!
Oh my gosh! This makes me so happy !!