Elena Merklin
Culinary Nutritionist / Plant-Based Chef / Food blogger / Wellness Writer
MBA (Business Management & Marketing), BS (Bachelor of Science in Nutrition and Dietetics), AS (Associate of Science in Food and Nutrition & Culinary Arts), Certified ServSafe Allergens & Food Handler from the National Restaurant Association.
Every summer, my parents sent me to my grandparent’s farm. It was an incredible journey of 5 hours airplane flight followed by an overnight train and a one-hour motorcycle ride to the middle of vast wild forests. At the end of the long ride, I was rewarded with three months of amazing adventures and…yes, hard farm and kitchen work.
My grandparents owned a large piece of land where they raised all kinds of animals (horses, cows, pigs, chickens, etc.) and planted vegetables. The town had one school, a post office, and an ancient library…
I was curious about cooking from an early age. My Polish Jewish grandma often left me in a kitchen to fry pirozhki (delicious savory buns) or prep the vegetables for the borscht.
It was a cool August evening when I decided to re-invent my grandma’s nettle soup and make the nettle patties instead. I chopped the nettle and added a bunch of herbs, eggs, and flour. Then, I proudly fried the patties in a lot of sunflower oil. And wait, I made my raw nettle sauce with an edition of sour cream and salt. I just chopped raw nettle, using my gloves, and somehow thought it would be enough… save to say I was only 11… -)
If you don’t know this plant, the nettle must be cooked before eating because its leaves are covered with tiny stinging “hairs”.
My little sister and grandparents were not impressed by my unappetizing green patties. They tasted like grass..well, they were grass. But for the SAUCE….well, let me put it this way, my grandfather jumped from his heavy wooden chair….and ran for his life toward the kitchen sink, trying to wash the nettle sauce out of his mouth… Well, my “gourmet” inner chef failed miserably that day. -)
My sweet grandparents have long gone (they passed away ten years ago), but this story will always be dear to my heart and forever remembered with a laugh.
Thank you to my supportive grandparents and parents; growing up, I was able to experiment with food from a very early age. Yes, sometimes, I failed miserably, but most times, I made incredible pizzas, pies, cakes, cookies, and much more…
Fast forward to my early 20s,
Fast forward to my early twenties, I won a life-changing opportunity to undergo a culinary internship in Asia. I learned from some of the most renowned chefs and food enthusiasts. For six months in China and Japan, I immersed myself in plant-based cuisine, uncovering fascinating discoveries along the way.
Throughout my internship, I had the chance to explore various culinary treasures, including Kombucha with its beneficial probiotics, Douchi paste made from fermented black beans, the antioxidant-rich Matcha tea, mouthwatering Chinese pickled vegetables like Zha Cai, and much more. In addition, I also embarked on eye-opening visits to great small farms and factories.
Inspired by my Asian adventure, I delved deeper into researching the therapeutic benefits of food, expanding my nutrition knowledge, and even continuing to brew Kombucha (which I still do). Also, my passion for marketing, writing, food styling, photography, and language learning grew stronger.
Everything fell apart when I discovered I had cancer and my little sister had lung failure. It was a crucial moment when I had to take care of both of us using the diet for our recovery. Helping us get better motivated me to go to college and study nutrition.
After my successful recovery, I started a new chapter in my life. I chose to return to college and wholeheartedly dedicate myself to a career that combines cooking, nutrition, health science, and marketing.
How Cooking My Pounds company was born…
Having lived, traveled, and worked in numerous countries, I eventually found my home in NYC. Drawing upon my skills and education, I established my own food-focused social media marketing company, which also offers culinary plant-based teaching services as an additional dimension.
Better health starts with a better understanding, and with my work, I don’t preach to people what they should or should not eat. I prefer to educate them on what foods are good for them and why. I do this through recipes, educational materials, fun and relaxing zoom groups, or private consulting. People who read my social media or talk to me find it easier to make healthier food choices that fit their lifestyle and culture.
My ultimate goal is to pass on my knowledge and educate others about achieving wellness through nutrition. I believe in the power of healthy foods and that anyone from vegans to omnivores will enjoy them.
Read my “Plant-Based Education” tab for my services.
With over a decade of experience in food social media marketing, I have collaborated with numerous international food companies, dietitians, doctors, magazines, blogs, influencers, restaurants, and health coaches. I specialize in promoting specialty-focused plant-based products and accommodating various dietary requirements. Drawing from my background in food marketing, nutrition, food science, and culinary arts, I aim to create visually appealing and cost-effective content with an organic aesthetic.
Read my “Social Media Marketing Services” tab for my services.
During my leisure time, I enjoy reading, traveling, practicing yoga, cycling, and language learning.
I proudly built, developed, and run this website (and all my social media) 100% myself.
Please get in touch with me with any questions or specific requests; I love fantastic ideas.
cookingmypoundsoff@gmail.com
Thank you for getting all the way here and learning about my story!