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Featured Chef - Heather Resler


Featured Chef  Heather Resler          

See Heather's Recipes


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Meet Heather Resler, our Featured Chef for the month of March. She describes herself as a gluten-free baker, rock climber, wannabe photographer, tall person, unapologetic nerd, and general lover of life.  After being diagnosed with celiac disease, she used a gluten-free and paleo lifestyle to improve her celiac symptoms, as well as the symptoms of gluten, dairy, and egg intolerance that some of her family members have. She post recipes on her blog for everyone’s favorite foods made paleo and free of other common offending foods, such as dairy, eggs, or nuts. The more challenging something is to paleo-fy, the more I want to do it!


Q: Tell us a little about yourself?  

Hi there! My name is Heather Resler and I’m a 20 year old food blogger and recipe developer at Cook It Up Paleo; living in the backwoods of Wisconsin. I was diagnosed with celiac disease when I was 16, and have been in the blogging space since I was 14. I love cooking healthy paleo recipes that accommodate lots of different food allergies and dietary restrictions.


Q: How did you get involved in cooking?  

I started to learn to cook when I was about 13 years old. I remember that the first dish I ever made all on my own was a pumpkin chili recipe. I loved creating delicious food for my family and friends, so I continued to read cookbooks and try out recipes. I eventually started coming up with my own recipes and posting them online. When I got diagnosed with celiac disease I became committed to providing gluten-free, grain-free, and allergen-free recipes that still taste amazing.


Q: Describe your cooking style?  

To me, cooking is chemistry that you can eat. That’s why I love to focus on making allergy-free food because it’s a challenge to create familiar dishes that still taste great, without common ingredients that many people are sensitive to. I focus on re-making traditional dishes simply and deliciously.


Q: How did you learn about grass-fed meats?

I’ve eaten grass-fed meat from an early age. My grandparents used to raise cows every year for meat for our whole family. When I went paleo, I learned how grass-fed meats are so much healthier and nutrient-dense than feedlot meat. Now I can’t imagine cooking without grass-fed and pasture-raised meats.


Q: What is your favorite recipe featuring grass-fed meat?

Right now I’m totally loving the Bison and Beef Meatloaf recipe that I’m sharing. It’s so easy, flavorful, and nutritious. My whole family loves it.


Q: You’re stranded on a desert island; luckily you’re stranded with your top 5 ingredients and must-have kitchen tool.  What are they?

I’d have to bring coconut oil, bacon, grass-fed ground beef, eggs, and maple syrup; yum! And my must-have kitchen tool is definitely a food processor.


Q: What is one of the best cooking secret/tip/piece of advice you've learned?

When you need to cool down a dish or baked good down really quickly, pop it in the freezer for a few minutes. I do it almost every day it saves me a lot of time.


Q: What is your favorite quote/song for culinary inspiration?

 “You miss 100% of the shots you don’t take.”  -Wayne Gretzky. It doesn’t seem like a quote that would relate to cooking, but I really want people to be creative in the kitchen. If you have an idea for a recipe you want to create or a certain twist you want to add to a recipe, go for it! If it doesn’t work out, that’s OK because you learned something in that process. And there’s always a chance it will be absolutely delicious, and you won’t know that until you try.


Q: Anything else you want to share? 

I truly believe that life is too short to eat bad food. Eat good food; food that tastes good and is good for you! I promise it exists, there’s a ton of it right here at U.S. Wellness Meats, and your tastebuds and body will thank you!

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