Los Angeles, CA


My name is Virginie, a passionate foodie, cook, health coach from Institute for Integrated Nutrition (IIN), a mom of three, cooking instructor and a blogger. Over the years, I have accumulated hundreds of recipes all resulting from my passion and experience. I have established a niche in quickly putting together, healthy and family friendly meals.

My European roots intertwined with the life in California balances out the way I cook, as far as portions, ingredients and way of cooking are concerned. I believe that the hours I spent as a child learning to cook, watching my mother and grandmother, and also the hundreds of farm to table cookbooks, and recipes I’ve browsed shaped me into who I am in the kitchen today.

I grew up enjoying simple but delicious food. I have learned to use good products and make them the star of a dish without too much fuss. My mother always told me if you have something good, there is no need to hide it with a sauce or too much “froufou”.

I have been teaching numerous cooking classes over the past few years and have always had positive feedback. I will teach and share delicious and super quickly put together recipes that will impress all of those that you will be cooking for.

Maker Feed

Caccio peppe scrambled eggs

Serves 2 This is so so so good! I could not believe how great it turned out and how simple it was! I highly recommend it! Ingredients 2 English muffins 4 eggs 1-2 tbsp of butter 1 tbsp of olive oil 1/4 cup of freshly grated parmesan 1-2 tsp of freshly ground pepper Sides: arugula tossed with olive oil and balsamic, prosciutto, avocado,... Directions Toats the English muffins. In a small pot heat up 1 tbsp of olive oil and crack the eggs. Cook on low-medium stirring constatnly with a spatula. The key here is to slow cook the eggs so they stay "creamy". When you get to desired consistency, remove from the stove, add the butter, the cheese and pepper. Plate your muffins and spoon the eggs on top. Add a tiny bit more of pepper and cheese. Eat on it sown or with yummy sides... I did it the Italian way with the arugula and the prosciutto, so worth it!

Savory Delicata squash galette

35-40 min Makes 1 galette This is the kind of dish I love making for brunch on week-ends or as an appetizers when we have guests over... But I guess for an easy dinner with a nice green leafy salad it would be perfect as well. Ingredients 1 sheet of puff pastry (store bought) 1 small delicata squash, washed, seeded and sliced into 1/2 inch 1 cup of pumpkin purée 1 cup of ricotta 1 egg 1/3 cup of creamy goat cheese 1 tbsp of fresh rosemary 1 tsp of fresh thyme 2 tbsp of olive oil salt and pepper Directions Preheat the oven at 400F. Place the puff pastry on a lined baking sheet. In a large pan cook the squash slices with the olive oil on each side for 3-4 minutes. Meanwhile in a food processor combine the pumpkin purée, ricotta, goat cheese, egg, some salt and pepper and pulse until smooth. Spread on the dough and add the cooked squash on top. Sprinkle the chopped fresh herbs with some salt and pepper. Fold the borders of the dough towards the center and bake for 30-35 minutes until pastry is golden brown.

Fall Halloumi salad

20 min serves 4 My summer halloumi salad had so much great feedback an enthusiasm that I decided to do one with more fall flavors. It turned out super delicious... Maybe I could do a new one each season. I know I mention a lot of cooked veggies in the recipe ( because I used leftovers), when in a rush you can use frozen beens that you thaw and beets can be found cooked in vacuumed bags in the refrigerated section Ingredients 1 pack of halloumi cheese 1 delicata squash 1 cup of cooked yellow beets 1 cup of cooked beens 1 persimmon 1/3 cup of pomegranate seeds 1/2 avocado, cut into cubes 2-3 bunches of arugula 2 tbsp of olive oil 1 tbsp of avocado oil Vinaigrette: 2 tbsp of lemon juice and orange juice, 1 green onion, 1/3 cup of olive oil, 1 tsp of maple syrup, salt and pepper Directions Cut, slice and remove the seeds from the delicata squash, toss with 2 tbsp of olive oil and roast at 425 for 2o minutes ( if you are cooking the beets, peel them, cut into cubes and cook together same time same instructions). Slice the persimmons and roughly chop the green beans. Chop the green onion and place in a jar with lemon juice and orange juice and leave for a few minutes. Slice the halloumi and cook in a pan with the avocado oil fro 2-3 minutes on each side, until golden brown. Finish the vinaigrette with the olive oil, maple syrup some salt and pepper. Pace the arugula on a serving platter. Arrange all the cooked veggies and fruits. Add the halloumi and the vinaigrette and enjoy while the cheese is still warm. This is so satisfying, it is the perfect fall salad in my opinion!!!!