Recipes for living well the Rio way
Nourishing Brazilian-inspired recipes rooted in the balance of a traditional prato feito and shaped by seasonal, California ingredients. These healthy, approachable recipes focus on beans & rice, protein, vegetables, and whole foods to make everyday cooking feel simple and satisfying. Inspired by the Rio way of living, this is a fresh, modern approach to eating well at home. Learn more about the Perfect Plate philosophy here .
Recipe Index
Brazilian Cheesy Shrimp (Camarão com Requeijão)
Inspired by the creamy Brazilian dishes I grew up loving, this Camarão com Requeijão comes together in about 15 minutes.
Quibebe (Brazilian Butternut Squash Mash)
"Oh how I miss Quibebe" said no Brazilian ever. But this version with roasted ingredients just might make it something you long for.
Vegan Feijoada (Brazilian Black Bean Stew with Butternut Squash)
I know what you all are going to say. But I promise you won't miss the meat in this smoky bean stew with butternut squash that is perfect for fall days ahead.
Crispy Potato Rösti with Point Reyes Toma Cheese
One daring flip of a pan later and you have a show-stopping potato dish that is crispy on the outside, and cheesy on the inside.
Easy Weeknight Soup Formula
In Rio, where it never really gets cold, we don’t delegate soups to certain months. Year-round soup is my best-kept kitchen secret for balance.
Truffled Sheet Pan Gnocchi with Mushrooms and Shrimp
On the 29th of every month, there is an opportunity to will good fortune for the coming month, and all you have to do is eat gnocchi. Worth a try right?
Pumpkin Marinara Sauce (Creamy Tomato Pumpkin Pasta Sauce)
It’s so good you will want to find creative ways to use it.
Welcome to my Kitchen
Brazilian-ish & California-esque.
Raised in Rio de Janeiro, I grew up in a family where food was a daily expression of care, connection, and joy, and where some of the best recipes lived only in memory. I’ve made it my personal mission to write, translate and adapt those Brazilian classics, and share them here.
My work is shaped by a decade in the Bay Area food and wine world, hands-on kitchen experience, training at Le Cordon Bleu in Rio, and studies in Nutrition Education at Bauman College.
Today, I create Brazilian-inspired recipes designed for modern American kitchens, using accessible ingredients and simple techniques that make nourishing, everyday cooking feel both intuitive and culturally meaningful.