Hey hey! So happy you found me. I’m Alexandra Caspero, Registered Dietitian and Plant-Based Chef behind Delish Knowledge. Originally from Richmond, VA, I now reside in
sunny California St. Louis, MO with my husband and official taste-tester, BL and my sweet baby boy, Vander.
I have a Bachelor’s Degree in Nutrition and Dietetics from James Madison University in Harrisonburg, VA and a Masters Degree in Exercise Science from The University of the Pacific in Stockton, CA. I am also a Certified Personal Trainer
(CPT), Group Exercise Instructor and Registered Yoga Teacher (RYT).
I absolutely love food. My earliest memories are being in the kitchen with my mom: baking cookies, rolling pasta, and trying new recipes that she wrote down that afternoon watching The Frugal Gourmet. Decades later and my happy place is still the kitchen, this time with my own babe on the counter.
It’s perhaps no surprise that I went on to study nutrition and then become a dietitian. In my best Mean Girls voice, I like to say that I’m not a regular dietitian, I’m a cool dietitian. That’s because I don’t focus on weight loss, fad diets, or anything that makes you feel bad about your food choices. In my previous career, I worked as a sports dietitian who specialized in eating-disorders and I know that power that food restriction can have. My efforts are to help others find their healthiest relationship with food, which usually means ditching the scale, ignoring calorie counts and listening intuitively to what the body needs.
You’ll see nutrition information on some of the recipes (because enough of you have asked for it) but my philosophy around cooking has nothing to do with numbers. Instead, I focus on eating lots of plant foods with a little dairy or egg occasionally thrown in. I first became a vegetarian back in high school, then started and stopped until grad school where I experimented with veganism for a few years. Now, I consider myself to be predominantly plant-based; I eat a lot of plants and I occasionally eat animal products. This way of eating brings me the most peace with food and it’s the type of recipes that you’ll see here.
I wrote an Italian cookbook in 2016, which felt like a full circle moment from the days of learning how to cut gnocchi in my mom’s kitchen. That book embodies the way I feel about food and nutrition; it’s filled with simple, whole-food focused meals that include many vegetables with a healthy serving of grains. Because, no matter what Instagram tells you, grains are not the enemy. I pinkie-promise.
Like most women, becoming a mother flipped my whole-world upside down. Van lights up my life and my mission to do more. Shortly after his birth, I co-founded Plant-Based Juniors; a resource for parents who want to raise healthy, conscious babes. You can find more over on our Instagram page and website, including our Predominantly Plant-Based Pregnancy Guide and First Bites, a guide to introducing solids.
When I’m not cooking, photographing or writing, you can find me chasing a toddler, reading, traveling and eating tacos with husband. I love history and science and am absolutely terrible at math. My heart is always at a beach somewhere, even though I live smack dab in the middle of the country.
All creations, writing and photography are my own, unless otherwise noted. You are welcome to repost photos with credit, but not my recipes.
If you’d like, you can contact me – I like hearing from you. Emails can be sent to alex [at] delishknowledge [dot] com. If you have a general question, please see the FAQs as I’ve likely answered it there. I try very hard to respond to every email and comment I receive, but some do slip through the cracks. The best chance of me responding to you is if you leave a comment on a recent post. If you have a specific question regarding a recipe, please comment on the post as it’s an open forum and others often have the same inquiry. If you’ve tried one of my recipes, I’d love to hear your feedback. Please come back, leave a comment and rate it. Your input helps others!
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