Who is Angela Marinelli?
In 1995 I discovered my food allergies, shifted my diet 180 degrees, lost 100 lbs, and learned to cook with new foods. (Download my ebook to read more about it).
I worked to get an M.S. in Holistic Nutrition and a culinary degree to help me transform my favorite foods that I couldn’t eat any longer into healthier meals that taste great and are easy to prepare.
As a practitioner of health and wellness, I began practicing hot yoga in the late ’90’s to aid my recovery from a herniated disc in my lumbar spine. After many years of practice, I completed the 200-hour yoga teacher training in the winter of 2019. I combine what I learned in that program with my M.Ed. and working over a decade in Education to teach alignment focused and breath-based Hatha Vinyasa and Stationary Sequence practices.
My Italian Cooking Roots
Gram making scrippelles, an Italian crepe filled with Pecorino Romano cheese, served in homemade chicken broth. A staple when I was sick as a kid!
I can’t take full credit for my recipes. Much of what I know came from my Italian Grandmother.
At about 6 years old, I started cooking with my Gram. For years I followed her around in the kitchen, mimicked what she did, took in every instruction.
When I discovered my allergies to wheat, eggs, and cow’s milk utter devastation fell upon me. How could I keep my Italian name, rights to my heritage, my birthright, my family’s respect, if I couldn’t eat the basic building blocks of the Italian diet: bread, pasta, cheese???
I refused to give up any of those things. I mean really, is there any better food than Italian food?
The change forced me to learn to cook with new foods and methods from different cultures. Very motivated by my taste buds, I integrated what Gram taught me with these new foods and methods with one goal: to make food as good as Gram’s.
Lofty, yes. But success is no straight line. Many dead soldiers that didn’t make the cut got tossed in the trash. Their sacrifice paved the way for food my Gram and family approves. That’s how I create dairy-free, egg-free, refined sugar-free, gluten-free, and grain-free food that anyone would love to eat.
What’s Free Food by Angela?
Turkey SDT Pesto Meatballs in Marinara: Dairy, Egg, and Grain-free
When I say free food, I mean food that is free of some of the most common irritants to many of our systems. Cow’s milk, wheat, gluten, refined sugar, and even eggs for some people cause a number of undesirable responses from weight gain to skin rashes to digestive distress to leaky gut. In my experience, eliminating those foods from the system is a critical step in healing the digestive tract.
But just because we choose to eliminate certain irritants from our diet, doesn’t mean we have to sacrifice flavor. With free food, you feel stronger, increase your energy, eliminate troublesome digestive symptoms, and feel satisfied.
My Training
- Empowered Yoga, Yoga Alliance Certified, RYT200, 2019
- Empowered Yoga, Balanced Athlete Level One Training, 2018
- Esoffier International Culinary Academy, 2013
- Wilmington University, M.Ed., 2011
- Natural Gourmet Institute for Food and Health, Core Program Completion, 2008
- Clayton College of Natural Health, M.S. Holistic Nutrition, 2007
- Macrobiotic Cook Training, 2002
- Boston College, B.A. English, Concentrations in Marketing Communications and Theater 1994
