About Zan
About Me – How I Went from Corporate Chaos to Kitchen Creativity
I’ve always been a creative spirit – the kind who gets more excited about a fresh box of pastels than a shiny new iPhone. I went to an arts-focused school where I dabbled in painting, sculpting, printmaking, and graphic design – basically, if it involved splattering, carving, or smearing, I was all in. But, like many aspiring artists, I took a hard left turn into the corporate world, where I found myself running operations for multiple companies. Yep, the kid who once made clay pots for fun ended up overseeing everything from sales and marketing to manufacturing and compliance. I even spent 15 years jet-setting around the globe, setting up factories, and developing new products. It was a wild ride – a mix of spreadsheets, jet lag, and a crash course in international business. But somewhere between the conference calls and customs lines, I realized I’d lost sight of the most important thing in my life – my family.
So, in 2014, I hung up my corporate hat and traded my laptop for a spatula. Did I always love cooking? Absolutely not. As a kid, I wouldn’t touch anything green unless it was artificially flavored lime candy. Then, in college, I went vegetarian – which was a major plot twist. Enter my husband – a guy who actually loves cooking and has a deep affection for all things Italy (which he lovingly refers to as “EATaly”). He slowly broke down my picky eater defenses, and then – BAM – I got pregnant and craved a steak like my life depended on it. I’m not saying that steak changed my life, but… actually, yeah, it kind of did. It was the gateway meat that brought me back to the carnivorous side for good.
Cooking quickly became my creative outlet – the perfect blend of science, art, and a dash of chaos. Now, I whip up dishes for my family of foodies (minus my daughter, who seems determined to live on a diet of about six foods). I started Zelicious Recipes as a way to share my culinary experiments with friends and family, who have cheered me on through this new adventure.
So here we are – welcome to my kitchen chaos. Let the journey begin.
Thanks for being here.
With love and a pinch of salt,
Zan ❤️
Arugula and Goat Cheese Omelet
I don't think my sons realizes HOW good he has it. This morning, before being dropped off at high school (yes, he's totally spoiled!), I made him an omelet! it wasn't just an ordinary omelet... It was a truffle butter, goat cheese, arugula omelet with crispy onions....
Roast Beef and Arugula Wraps
For all the Paleo lovers out there...here is a great little wrap for you! Ingredients: 1 tbsp fresh lemon juice 2 tbsp extra-virgin olive oil (EVOO) pinch of sugar or ½ tsp of raw honey for the Paleo fans salt and pepper 8 thinly sliced roast beef (8 oz.) halved...
Panko Crusted Tuna
I like to have tuna only once every couple of weeks, as it can contain high amounts of mercury, which can't be good for anyone! But I truly love the texture, flavor and consistency of tuna, especially with a nice crispy exterior. I marinated the tuna in a bit of Ponzu...
Zucchini hummus with a kick
I have always loved hummus, but sometimes the chick peas or garbanzo beans can get a bit filling. So I looked around to see what else would pair well with tahini and found a great zucchini recipe. I have made some alterations to the one I found, as I thought it needed...
Pasta with Broccoli, Anchovies and Garlic
Here is an easy anchovy and Broccoli pasta, with a bit of Manchego and red pepper flakes. This recipe serves 2 so be sure to adjust quantities as needed. Ingredients: 2 cups of small broccoli florets 7 cloves of Garlic finely chopped ¼ cup olive oil (EVOO) ½ tsp of...
Homemade Caesar Dressing
Here is a simple recipe I found for homemade Caesar dressing. It's really easy to make and this batch can last in the fridge for a few days. It's not too fishy or garlicky. Ingredients: 4 Cloves of minced Garlic 1 tsp of Anchovy Paste 2 tbsp of fresh lemon juice 1 tsp...
Gravlax – Swedish Dill Cured Salmon
This is one of the few recipes my mom brought with her from Sweden. The name actually comes from the way salmon was prepared back in the old viking days. The Salmon back then with all the spices were buried in a "grave", for curing. It is simple to prepare. It...
Ricotta Pasta with Tomatoes
Here is a fun, lighter spaghetti dish with ricotta, mozzarella, basil, garlic, cherry tomatoes and parmesan. My son loves ricotta and if he has his preference he would pretty much add it to anything. Ingredients: ¼ cup Olive oil 6 cloves chopped Garlic 10-15...
Marinated Pork Tenderloin
Ingredients: 1 cup of soy sauce ½ cup olive oil 6 cloves of crushed garlic 2 tsp grated fresh ginger 1 tbsp brown sugar 2-3 pork tenderloins Directions: In a mixing bowl whisk brown sugar with soy sauce until brown sugar dissolves. Slowly add in the olive oil,...
