I'm the girl in the kitchen and behind the camera! Here at Meg and Matcha, you'll find delicious sweet recipes. I love making treats that are secretly healthy and fit a variety of diets like paleo, gluten-free, dairy-free, and vegan.
I grew up in Wisconsin, where my love of food began. Cheese curds, frozen custard, cream puffs, and Kringle are some of my favorite Wisconsin foods.
As I got older, I struggled with a chronic gut infection, PCOS, and insulin resistance. In college, I decided to make my health a priority and discovered a love for wellness. It's taken a long time to find balance, realize that there are no "bad" foods, and make healthy habits. I still struggle, but it's a lifelong journey!
After prioritizing my health, I began my healthy baking journey. I started experimenting using more wholesome, "healthy" ingredients in some of my family's traditional recipes. Soon after, I started developing my own to share on this blog.
You'll find recipes that are vegan, gluten free, paleo, and some that are decadent just for the heck of it (balance, baby!). And I promise all the allergy-friendly and healthy recipes taste amazing and just as good, if not better, than the original.
Some you should check out right away are my salted brownie crinkle cookies, rose moon milk, and baked matcha cheesecake.
More About Megan
I was born and raised in Wisconsin but currently live in Chicago, Illinois. I'm definitely a Midwest gal and have lived in Wisconsin, Illinois, Indiana, and Ohio! I live in a teeny tiny studio apartment with my two cats- Ezra and Julian. Between their shenanigans and me trying to bake and take photos on my coffee table, there's pretty much always chaos!
As I mentioned before, I found a love for health and wellness while I was in college. I've love spin classes and long walks either on the lake or just around the city. When I'm not baking, you can find me listening to Classical music (I have my Bachelor's and Master's degrees in music), watching reality TV, or coffee shop hopping!
Work With Me
When the pandemic hit in 2020, I was halfway through my last semester of graduate school studying music. With orchestral jobs pretty much eliminated, I knew I had to make a career shift. That's when I decided to learn about food photography and social media and make Meg and Matcha something I could eventually do full time.
I'm happy to say that in January 2022, I quit my job and have been dedicating all my time to the blog and client work!!
I love partnering with like-minded brands to create fun, beautiful things! I've worked with companies like Simple Mills, Chomps, Emmy's Organics, and GoMacro on recipe development, food photography, and sponsored partnerships. If you think our brands align and would like to work together, shoot me an email at [email protected] In the meantime, check out my food photography portfolio!