About
▶ When did Foodie Fiasco begin?
Foodie Fiasco was born very late at night on June 10, 2011.
▶ What’s up with the name?
Once upon a morning, I blew up oatmeal. Multiple times. Thus, the name was only natural.
Blogging
▶ I’ve started a blog, but I’m not sure how to get readers. Can you help?
I'd love to help you! First off, congratulations on starting a blog. That in itself is huge. I'm proud of you. I know how hard it is to be a new blogger, so I try to do whatever I can to help you. I've created a bloggers' resources page, a page where you can join the family and promote your blog, and a forum where you can share your story and your blog. And as a shameless plus, I do offer private consulting for serious bloggers.
▶ I want to start a blog, but I don’t know where to begin. Have any advice?
YES! If you want to start a blog, do it. I have a whole page dedicated to resources for bloggers. I am very excited for you! Blogging is a lot of work, but it's also a lot of fun and is very rewarding. Welcome to the community of bloggers! P.S. If you're serious, I also offer private consulting.
Kelly Q's
▶ Where do you live? Could we ever meet in person?
I live in the beautiful Los Angeles, California. And yes! I would love to meet you! Obviously we should get acquainted a bit online for both of our safety (you can never be too careful), but I love organizing meet ups with bloggers/readers. Drop me a line and we'll get in touch!
▶ How do you maintain your weight? What kind of exercise do you do?
Just like everyone, my weight goes up and down a bit. I basically stay in the same range by eating a healthy amount of healthy food for someone my age, height, and weight. As for exercise, I am currently in a love affair with my weighted hula hoop. And my hand weights. And my Fitbit. What? I'm a loving person!
▶ Your recipes follow such limited dietary restrictions. What kind of diet do you follow?
I am not nor have I ever been on any "diet." I am a proud vegetarian (go veggie folk!) and I was a vegan for approximately 2 weeks. Needless to say, I admire vegans quite a bit. And paleo people. And gluten free people. And all people who make a conscious decision to make dietary decisions they know are best for them. That being said, diet is a four letter word to me, and the only strict dietary restriction per say I uphold as of now is being vegetarian. (I don't eat fish, but I love eggs and cheese. As I type this, I just finished a frittata with feta!) I develop my recipes so people from all walks of life can enjoy them.
▶ So you really like cheese?
I love cheese. Cheese is like sunshine. Dairy and all. But as far as vegan friendly cheese goes, don't knock it 'till you try it. Nutritional yeast is fantastic!
▶ You cook and and take pictures and code and stuff to keep the blog running. Have you taken any classes?
Nope! Well, I shouldn't say a definitive nope as I have taken a few summer cooking classes along the way, but I haven't taken an actual photography or (much to my mother's chagrin) programming related class. I'm a self-taught gal as of now!
▶ So you’re still in high school, right? How do you balance blogging with schoolwork?
Yes, I am in high school. A very rigorous private high school that I love, might I add. It's a wonderful experience for me, but it is very challenging. I'm trying to keep everything together while making sure I don't turn in a cake recipe to my English teacher and post an analytical literary dissertation on my food blog. Aah, the balancing act. Caffeine and I are very good friends.
▶ How much do you weigh now?
I'm just one of those people who can get too preoccupied with the numbers as opposed to what they actually mean. I don't weigh myself regularly, but when I do, it is with a dietician. I know I weigh more than I did right after my weight loss (117 pounds at 5'4"), but what I did to get to that weight was not healthy, let alone sustainable. I've also started lifting weights, so I am stronger than I was. As of August 2013, I am currently trying to shed (just a few) pounds, but the healthy way this time.
▶ I love your nails! Could you do a tutorial?
Thank you so much! As a matter of fact, I will do one for you right now. 1. Buy Sally Hansen nail strips. 2. Block out 2 hours of your time. 3. Put on Sally Hansen nails strips. 4. Jump for joy at the sight of your handiwork. 5. Strut your stuff.
Recipes/Food
▶ Where do you buy your ingredients?
As a girl on a budget, I buy a lot of my goodies online, either at iherb.com (you can use coupon code EFI540 for a special discount at checkout) or at Amazon.
▶ I tried X recipe and it didn’t work. What happened?
I am so sorry the recipe isn't working out like it should! I really want to get this fixed. Did you make any substitutions? If yes, then that is most likely the culprit. If no, feel free to get in touch with me and we can work this out together. Unfortunately, it can take a while for me to respond and sometimes you need an answer five minutes ago. I get it. I highly recommend posting your problem in the forum for more responses faster.
▶ I want to make your single serving recipes but I don’t have a microwave! What do I do?
I applaud you for not having a microwave! Now, it does vary per recipe, but for the cookie type recipes I would bake in the oven at 350 for 10 minutes, or until firm. For the cake type recipes, I would bake in the oven at 350 for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
▶ Can I substitute another kind of flour for coconut flour?
In a word? No. Coconut flour is very unique in its properties, and subbing in other flours is rarely if ever successful. I know it is a difficult ingredient to find, so I now test my more recent recipes multiple times with different sets of ingredients, mainstream (like wheat flour) and off the beaten path (like coconut flour). If you want to know about subbing in coconut flour in a specific recipe, please post it on the forum and see if anyone has tried it.
▶ Your calorie counts are way off. What gives?
Good question! My calorie counting methods are a bit unique, and I have a post dedicated to explaining how to correctly count calories.
▶ Can I substitute another kind of milk for almond milk in your recipes?
Yes! I usually call for unsweetened almond milk, and as long as the milk you are subbing in isn't sweetened, I don't think there will be a problem. Otherwise, I will make a note in the recipe.
Have a question that’s not here? No problem! Drop me a line at kelly@foodiefiasco.com and we’ll chat.
Comments