What does “Masala Girl” mean?
Masala Girl is slang for Indian Girl.
Masala is also slang for “an interesting mixture of things”.
And technically Masala means a mixture of spices. 🙂

Are all your recipes meatless?
Yes, all my recipes are meatless.
This blog reflects my whole foods plant-based lifestyle. Whether you are a flexitarian, vegetarian, vegan, or something in-between, you will find meatless meals here that are delicious and easy. So grab a fork and dig in, I promise you won’t miss the meat!

When did you become a vegetarian?
From as far back as I can remember, I have never enjoyed eating meat. I avoided it, picked around it, and spit it into napkins on countless occasions growing up because I couldn’t swallow it. Spending a great deal of my childhood “down the shore” in NJ watching crabs being trapped & cooked really had an impact on me. The catalyst to becoming an “official” vegetarian was in my early twenties. I rarely ate meat, but on this occasion I had ordered a lunch combo at a restaurant. I found a feather on my rotisserie chicken & $hit got real…I was both horrified & saddened, & just done. Living a plant-based lifestyle reflects my love for animals, being healthy & fit, and our planet.

Isn’t that recipe ridiculously fattening – vegetarian, but not plant-based?
Yes, some of my recipes are. I live by the 80/20 rule. For the most part I eat nutrient dense healthy plant-based foods, however I do fall off the wagon from time to time (and get back on at the next meal). I also lead a very active lifestyle, which includes some sort of exercise pretty much every day.

It’s too expensive to buy natural or organic products.
My focus on this blog is to make going plant-based and/or organic attainable. As a mom of four on a budget, I understand buying organic, local, sustainable food is just not possible all the time. I pick my battles and have to make choices at the store every time I shop. That’s why growing my own food is so important to me, it’s such a small investment for such a great return.

Are you a chef?
Yes, I’m a classically trained pastry chef. I graduated with honors from Le Cordon Bleu. Since graduation I have continued my food education with various workshops, focusing on mostly plant-based cuisine. I’ve had the honor to train with plant-based Chef Chad Sarno and Chef Ken Rubin at Rouxbe, completing their Plant-Based Professional Certification Course.

I try to avoid consuming dairy products for the animals, the planet, & my health. I have Psoriasis which is is an autoimmune disease, following a plant-based (anti-inflammatory) diet helps eliminate or greatly reduce my symptoms.

I love salt…I only use unrefined sea salt or Himalayan salt. I don’t like all the junk that’s in regular processed table salt.

Do you have any product recommendations you can share?
I do share my recommendations throughout my blog & on my Instagram page.