Short Bio
I am an Irish Catholic Sicilian born in Syracuse, NY and when I was seven moved to Massachusetts. I spent the next few years deciphering the weird accent, adopted it, then lost 90% of it when I became an English as a Second Language teacher in Boston. I wanted my students from around the world to speak correctly.
As far as my age, I stopped aging the day I went sugar-free gluten-free on December 14, 2006. Originally from Boston, I now live in Los Angeles. And from age thirty-five to thirty-nine, I lost over a third of my hair.
Practically balding, at the time I thought, “This is my only good asset, I can’t loose it!”
But I was a sugar addict and compulsive overeater, and I was desperate to heal myself. After consulting with a healer, I committed to going sugar-free/gluten-free and transformed myself from head to toe. I kept true to my healthy lifestyle and created a food philosophy where I walk the talk. Every day.
My cookbooks, Sugar-free Gluten-free Baking and Desserts, and 100 Best Gluten-free Recipes for your Vegan Kitchen are both a nostalgic compilation of my entire life: everything I’ve ever loved and craved as a toddler to a teen, in my twenties, until today
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Now, I still crave my chocolates a few times a month, but what has changed is my craving for animal protein on a daily basis. I don't eat it as much, but I do need a little protein for energy, hair, skin, and nails, muscles, brain power. And it has been a process of figuring out which proteins are good for me, which aren’t. As my healthy lifestyle and cooking continues to grow and evolve, I find myself having less animal and more vegetables.
Luckily for me, I found a term at the Natural Gourmet Institute in New York City that describes my current food practice: flexitarian
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So much has changed and expanded in the vegan, sugar-free, gluten-free world. And it’s exciting.
When you know how to dress these up vegan staples up with healthy oils, spices, and fresh herbs, you will elevate your taste buds to the top of the food chain. That is the main reason why I created this website and wrote my cookbooks.
My cooking style takes the best food preparation and cooking techniques from many different disciplines: French, Japanese, Italian, Indian, Mediterranean, Mexican, Macrobiotic, and Raw Live Vegan
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1 year old in New York
2 years old with Aunt Nancy cooking in New York at my Nana Chiavetta's
6 years old with sister Collen making Christmas Cookies
8 years old at Christmas in Massachusetts
11 years old with brother Patrick, sister Colleen, and the twins in Massachusetts
31 years old in Mexico
34 years old sailing off of Cape Cod
recently in Salisbury Beach, MA
Hollywood Head shot
2010 My Facebook Smile
2010 Teaching a raw vegan cooking class in the Alta Dena Garden, CA
2010 Kelly in Alta Dena Community Garden, CA
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Although my "o's" still sound Bostonian, regaining my "r's" helped my students and assisted me in becoming an actress, TV host, and chef. Teaching has been my life… everything from algebra and geometry at the Urban League to hip hop theater at the Lee School where New Kids and Marky Mark got their start… read more
Practically balding, at the time I thought, “This is my only good asset,
I can’t loose it!”
I find myself having less animal and more vegetables.
you will elevate your taste buds to the top of the food chain.