Meet MaryAnne
Hi! I'm MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy. I create vegetable-forward recipes that are:
- Loaded with big flavor and simple ingredients
- Comforting but not heavy
- Totally doable for real-life home cooks
I've been eating mainly flexitarian/pescatarian for 6 years now, and every recipe on this site reflects how I actually eat at home: lots of vegetables, plenty of protein, and always room for dessert.
My style is simple: wholesome, nourishing dishes that still feel exciting.
My Flexitarian Story & Food Philosophy
I didn't grow up on fancy (or even healthy) food in Minnesota-think frozen pizzas and bologna sandwiches-but I did grow up loving baked goods. That eventually turned into a full-on food obsession.
In my early 20's, I started taking cooking, baking, and candy-making classes just for fun. Somewhere between kneading bread dough, stirring caramel, and experimenting with new ingredients, I found that cooking could be both creative and therapeutic.
Over the last 6 years, I've transitioned into a mostly pescatarian/"flexitarian" way of eating. For me, flexitarian means:
- I eat mostly plant-based meals
- I enjoy dairy from time-to-time
- I have seafood here and there
- I eat meat once in a while if it sounds good and feels good
In short, I eat what makes my body feel good, without rigid rules.
My food philosophy in a nutshell:
- Flavor first. Herbs, spices, and texture should make healthy food feel exciting--not like a compromise.
- Mostly whole foods. I focus on seasonal produce and as few preservatives as possible.
- Comfort with a lighter touch. Think cozy, crave-worthy recipes that are a bit more nourishing than the original.
If you're new to eating plant-based or vegan, I've been where you are. I created my Vegan Grocery List for Beginners, and plenty of easy, approachable recipes to help make that shift feel doable.
How I Develop & Test Recipes
Every recipe you see on Gastronotherapy has been thoroughly tested before it lands on the blog. I'm picky in the best way. 😉
Here's what my process looks like:
- Thoroughly tested: I test each recipe multiple times until it's reliable and exactly what I want.
- Clearly written: I provide detailed, step-by-step instructions, along with process photos so you can follow along.
- Flexible: I always list ingredient swaps when they make sense.
- Improved over time: I update posts as I retest or get helpful reader feedback.
From Chocolatier to Food Blogger
Food has been my career in a few different forms:
- Former owner of H.S. Chocolate Co.: While living in NYC, I made small-batch artisan chocolates that were sold at national retailers like Whole Foods, and featured in publications like Food & Wine.
- Taught chocolate-making classes at various establishments, including Haven's Kitchen in NYC.
- Managed NYC bakeries (Amy's Bread, Billy's Bakery)
- Have a Master's Degree in International Relations, but food ultimately won. 😋
Where I've Been Featured
Over the years, my work and story have been featured in:
- Business Insider: on how to "outsmart" grocery stores
- Food & Wine: highlighting my chocolate work
- Canvas Rebel: on takings risks and starting a business
- Noom: sharing my vegan flatbread pizza recipe
- Eat Blog Talk podcast: on accountability and community for food bloggers
I've also worked with many brands to create tasty recipes and content, like Kite Hill, Hodo Foods, Terrapin Ridge Farms, the Wonderful company, Cappello's, Yo Mama's Foods, and Toby's Family Foods.
What You'll Find on Gastronotherapy
This site is your home for mostly meatless, veggie-forward recipes with big flavor, simple ingredients, and plenty of room for dessert. The recipes are easy enough for weeknights and special enough for guests.
You'll find:
- Quick, weeknight dinners - easy dishes that can be made in 30 minutes or less.
- High-protein main dishes: think beans, lentils, tofu, & whole-grains.
- Mouth-watering desserts: I've got cookies, pies, cakes, breakfast bakes, and plenty of chocolate!
- How-to guides & kitchen tips: everything from reheating, batch-cooking, make-ahead friendly guides, and simple techniques.
To see my full list of recipes, check out the Recipe Index, where you can browse recipes by category.
Stay in Touch & Work With Me
Let's stay connected:
- Follow me on Instagram, Pinterest, Facebook, or TikTok for new recipes and behind-the-scenes glimpses.
- Subscribe to my newsletter to get my FREE e-book of 20 vegetarian recipes, and get new recipes delivered to your inbox!
Interested in collaborating?
- Visit my FAQ/services page or send me an email at [email protected]'d love to chat about how we can work together.
And if you're simply here to find something delicious to cook, I'm glad you're here. 💚
