Join me on Substack
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After months of requests and lots of work behind the scenes, I’m excited to share that I’ve launched a Substack. Join me on The Big Bite.

I’ve been thinking a lot lately about the kind of connection I want to have with the people who follow my recipes and cooking adventures. Social media is fantastic in so many ways, but throw in algorithms and filtering, and you lose all of that.
Enter- Substack. This platform feels like the perfect home for deeper conversations, behind-the-scenes, and the kind of recipes I don’t always get to share on social media. It’s a place where we can really get to know each other on a more personal level.
Welcome to The Big Bite
Most people don’t know this, but alongside Business school, I also went to Culinary school- and so much of what I learned there never makes it into a recipe post, unless it makes sense. The Big Bite is my space to finally share all the deeper cooking knowledge, tips, and stories I’ve collected along the way.
Before I focused solely on recipes, I also loved sharing my travel guides and itineraries. I’ve missed having a place for all of that, so you’ll find it here too. The food, the trials, and the behind-the-scenes moments that shape everything I create.
I’ll also be on the chat daily to answer cooking questions and share more of my life and the people who make it meaningful. And of course, Kewpie.
Let’s eat.

Here’s what paid subscribers receive:
- Twice a week: I’ll send our brand new, exclusive recipes that are only available on The Big Bite (like my 3-ingredient flourless brownie cookies below!). This means no Instagram, website, or TikTok.
- Once a week: I’ll share a travel guide for somewhere in the world. This could be an itinerary, or similar. Food will always show up somehow!
- Once every two weeks: You’ll get snippets of life and some quite personal chat from me.
- Once a month: You’ll get a monthly round-up of recipes, behind-the-scenes, and everything in between.
- Full chat access: You can ask me directly about recipes, travel, life, work, or anything.
- Live video where we can chat in real time!
- First look: At exclusive new projects, books, etc, along the way!

I hope you find some new, delicious recipes to try, but also get to know one another on a more personal level 🙂 I appreciate your loyalty, and I hope you’ll join me there.















Every one of your recipes that I’ve tried I’ve LOVED!!!!!
Keep writing KETO RECIPES!!!!!
Thank you so much, Susan!
Arman, the ‘subscribe’ option on your substack doesn’t sem to be working.
Thanks for letting me know, RoseAnne! I just double checked and it should open up my Substack 🙂
Dear Arman, I frequently use your luscious recipes, which I share them with my daughters. I appreciate the wholesome ingredients, gluten//dairy free options, and detailed descriptions with pictures of how to proceed. It always takes me more than the 5 minutes you say it takes to whip up a concoction but just seeing that “5 minutes prep time” encourages me to jump right in. I’m sorry I am overextended, mostly time-wise, and cannot participate in your substack venture. I hope your expectations will be more than met.
xSylvia
I appreciate your readership, Sylvia 🙂