Shwetha

Elaina

Gluten-free vegan brownie bites topped with whipped coconut cream and fresh strawberries are perfect for a romantic dessert or just because you deserve it !

Super dark chocolate cake made with Black cocoa. It's the perfect blend of intense chocolatey goodness and moist, fluffy texture and moist, tender crumb - all without a trace of gluten or dairy!

This homemade granola is my go-to no artificial added sugar choice. Made with GF oats, almonds, seeds (anything that is at hand), coconut flakes, dates and any dried fruit, this is easy to make, pack for a take along and fulfilling to eat.

This Texas grapefruit salad with a twist, is a refreshing mix of juicy grapefruit, crunchy walnuts, red pepper corn, and mint leaves, elevated with a drizzle of light maple syrup. Perfect for a light and healthy lunch or as a side dish to any meal.

This split pea-spinach soup in its green goodness, is a reminder of childhood and its memories. With toasted paneer croutons , a coconut cream swirl and drizzle of olive oil, this soup certainly hits the spot!

A spiced Paloma drink, when the winter Texas sun is out and it's a sunny 70F outside. Blood Orange Grapefruit soda, Tequila, lime and Tajin make this the perfect drink to enjoy a warm winter's day or cooler night.

Chocolate mini pies to kick off the Holiday season, on a cool and windy December day. Chocolate pie topped with whip cream and dusted with dutch processed cocoa powder.

Peppermint Hot cocoa on a windy and cold December day. A welcome remedy to wind down from a day’s work, relax and enjoy the festivities of this Holiday season.

A spiced Pumpkin Cake that totally hits the spot. Pumpkin, cinnamon and a dash of pie spice to bring out all the flavors of Fall. And, for that rush of sweetness, a little drizzle of warm caramel.

A homemade GF pumpkin boule bread topped with pumpkin seeds. An attempt to keep the scene minimalistic and highlight the colors and textures on this bread.

Part of an entry to an inspiration challenge, this GF chocolate cake, was topped with red wine poached Bartlett pear. The shot captures in process light dusting of sugar on the cake, and the beautiful Bartlett pears that went into the cake.

The focus was on color theory, and I chose monochrome. This was an attempt to capture green in all of its glory, with this GF pasta tossed in spinach and roasted pistachio pesto.

Apples mark the end of Summer and the beginning of Fall. These apples were picked when Fall produce started making their appearance at the Farmer’s market, this year.

An attempt at learning color theory in food using these gorgeous sweet cherries washed under a kitchen sink faucet sprayer. Learning to make intentional color choices in the composition of the scene, by following the color wheel.

A simple late summer salad with medley tomatoes with baby mozzarella, with homemade spinach and pine nut pesto, sprinkled with grated parmesan cheese. Created this as a part of an IG food challenge with the theme to create a food magazine cover.

Almond butter on toasted GF bread with strawberries on the side. An attempt at creating a relaxed table scene and putting color theory in play.

A slice of chocolate sponge dusted with powdered sugar, topped with fresh cream and strawberry. An attempt to capture an inspiration for a monthly food photography challenge. An exploration of a ‘different from the norm for me’ approach to food photography.

Summer berries in their glory. Simply a simple yet elegant combination- summer’s blueberries and strawberries. An attempt at still life captures through these beautiful berries.

Macro with macarons. Exploring the world of macro with these beautiful treats. This is an attempt to capture their color and texture, through the macro lens.

A humble salad with no added salt, no oil, no salad dressing, just fresh berries, water melon and some torn mint. A few peppercorns for heat and some crumbled feta for saltiness. Simple, refreshing and ready in a few, on a hot summer's day.