My name is Angela Roberts. I left California for Nashville because that’s where Doug Roberts lived, but not before we had a California Sunset wedding!
Food is an important dynamic to our story, and is part of our love language. We hope we are contributing to the culture of good food and every recipe you see here is tested in my kitchen, sometimes two or more times.
I take care of the food; Doug takes care of procuring the freshest coffee beans for our Rancho Silvia.
He usually picks the red wine, which he grew to love on our trip to Italy. He dreams of having his own coffee shop. His other dream is to be Italian, so he married me.
We love to dine out, and we share our restaurant experiences, many in the Nashville area, featuring locally owned restaurants and Nashville food events. We LOVE LOVE LOVE Nashville and from time to time, we tell you about some of the things Nashville has to offer. There are many. I wrote the Nashville Bucket List two years in a row for the Nashville Arts & Entertainment Magazine.
I love cooking so much, and as a former faux artist, I even designed a wall finish named “Wasabi.” I would go back and forth between my paint studio and my kitchen, designing and developing something beautiful to look at, or something delicious to eat. Now I blog and do freelance food writing full time.
I also develop recipes and do food photography for major food brands.
It is such a pleasure to develop original recipes, style the food and photograph it in such a way so that you not only want to eat it, but you want to know more about the story behind the dish.
I learned to cook from “tasting” not from books, and I want to teach you to do that too. Cookbooks are guidelines, but your own taste buds, if properly developed, are your best eyes in the kitchen.
My food memories of childhood evolved around weekly trips to the farmer’s market and a stop at the Italian store with my fussy grandmother. She was quite modern , and very ahead of her time as a proponent of healthful and “slow food” before the slow food movement was born. Her choices showed in her beauty and energy, as she continued her career into her 70’s. Good food should do that!
Our shopping would lead to sitting at the table to enjoy a long, delicious dinner with three insane guests, named drama, comedy and adventure, and a multitude of other drop-ins who came to see the show.
Examples of Drama, Comedy and Adventure:
Drama: I remember my mother turning a table of food over ala “Housewives of New Jersey” Style.
Comedy: My grandmother wanted to prove how great her body was and in her 60’s stood up at the table and showed her girls, while my 17 year old boyfriend turned beet red. No one else stopped eating.
Adventure: You never knew who was coming to dinner. It could be a priest or a madame of a brothel. Really.
Everyone, even the men, cooked delicious, yet very different food, not limited to Italian, but influenced by the surrounding diverse, European heritage in Pennsylvania.
This is my most popular Pennsylvania Dutch Recipe. Sand Tarts.
My Culinary View
Food should be simple, bring comfort, give you life and pleasure.
I moved to California and developed my own food style, veering away from traditional Italian, always searching to create a new way to cook an old dish, with a more modern approach seeking brighter, healthier, super delicious food.
I was recently interviewed for the Podcast, Happy Vibrant Women by Dr. Jen Riday.
Most of my recipes are designed for real people with busy lives and small kitchens who love good food.
Many of my Spinach Tiger original dishes are designed for a man to want more of and for a woman to delight in without deprivation or excess. There is a very specific “spinach tiger” culinary viewpoint. Fresh. Whole. Local. Simple. Delicious. Recently, I’ve started gluten-free baking, based on a health issue of Hashimoto’s, but make no mistake, it has to be great or it doesn’t get posted.
My favorite Gluten Free Baked Good is these gluten-free biscuits. I made ten batches to get these right!
Food is not an art. It’s a craft.
It’s not about taking food to the next level; it’s about bringing real food back.
I don’t want to eat a cupcake that looks like a hamburger or a hamburger disguised as a cupcake. I want to eat grass fed beef with salt and pepper.
I aim for serious nutrition, while avoiding the scary “health nut” persona. We eat sugar. We eat grains. Not every day! You should eat yourself healthy; however, I place love first and if someone serves me hamburger helper, I will thank them, and I will eat it graciously, because a heart of gratitude is a healthy heart.
Why Spinach Tiger?
I was nicknamed Spinach Tiger for stating my views during a rather lively discussion. It stuck, and here we are. It fits my approach to his and her cooking and an increasing flexitarian approach to food. I also do a lot of produce, gluten free, grain free and Paleo dishes. Record keeping tells me you really love Italian food and I aim to do more of that.
This is an example of what hearty, healthy looks like.
Who is Retro Rose?
My mom, Retro Rose is a great home cook, whose culinary fare belongs in the best diner in any town. Cooking BIG comfort food, paying absolutely no attention to anything that has happened in the last fifty years, such as sugar substitutes, fat-free, or anything in a box (Hooray). She makes her food from scratch and, while it’s not exactly Spinach Tiger style, it’s still good, slow food, and deserves a feature. Her signature dish is these sweet potatoes which also helped to make my signature sweet potato biscuits.
Why I decided to food blog:
Did you ever have a moment in life where you knew exactly what you were born to do and you couldn’t not do it? That’s why.
My hope is to share, learn, connect, and inspire a healthy, hearty, happy, slow food, Spinach Tiger life style.
Business Notes (for Brands)
Page Views per month ranges from 80,000 to 128,000 per month.
Social Media Stats: 20,000 + Klout Score: 67
Facebook: 3750, Twitter: 6650 Pinterest: 8,500 Instagram: 2800
Age 25-44: 46% Age 45-54: 16% Over age 55: 28%
64% Traffic is organic and 90% content is evergreen. Because Spinach Tiger writes evergreen recipes, your product exposure will have a long life.
Female Readers: 77%
Male readers: 23%
Media Kit: Please email me at [email protected] for a Media Kit.
I work with brands two ways. Sponsored Posts, Recipe Development for Brand Websites.
Post will be at least 300 words, with minimum 2 beautiful photographs, 3 social media shares, but we can talk. Let’s talk.
Sponsored Posts: I can help brands by creating approachable, tested recipes with high quality styling and food photography. Here are three examples of sponsored posts. Here, Here, and Here. I am also open to life style blog posts such as the post here.
Travel Posts: I will do travel posts that are related to food. This food press tour in Columbus, Ohio has had over 10,000 views. Doug Roberts is also a contributor to travel posts.
Recipe Development: I can develop original recipes with photography as sponsored on Spinach Tiger or for your website. I recently created 35 recipes you see on this website. I can cook or bake according to your customer profile, from comfort food to healthy or special including gluten free, grain free or paleo. Most recipes have an Italian or Southern viewpoint. There are over 800 recipes here to browse.
Recipe Videos. Please contact me for details. I can do food/drink/lifestyle videos.
Food Judge: We are both trained in the EAT Method of Food Judging, certified by the World Food Championships.
Certified Food Judge, trained at the World Food Championships
Published in Nashville Arts & Entertainment Magazine, last two years. 2014: for two pieces, one a feature piece, Nashville’s Bucket List.. Current issue: Nashville Restaurant Revolution, Nashville Bucket List.
2015: Three recipes, including this favorite sweet potato lasagna, published in Cookbook: Southern Cooking for Company
2015-16 Recipe development, food styling, photography for Albertville Foods, 35 recipes.
Recipe development for Tortilla Land, Tabasco.
Contributor to Williamson Source, an on-line magazine.
Podcast Interview on Nashville Restaurant Scene.
Published at Taste Trekkers Top Five Places to Eat Shrimp & Grits in Nashville.
Published in Huffington Post for Savory Cheesecake for food made with potato chips.
Published in Huffington Post for Hunger Games Lamb Stew with Dried Plums for favorite food in children’s books.
Published in Huffington Post twice for this biscuit.
Published in Huffington Post for Sweet Potato Grits.
Published in Huffington Post for this kale recipe.
Published in Reader’s Digest for this turkey burger and this guacamole.
Featured in CountryLiving.com and HouseBeautiful.com with this blackberry jar dessert.
Judges Choice Winner for Hunger Games Lamb Stew, Contest by Spencer-Stapleton.
Rated #3 at Zomato for restaurant reviews.
Third place winner for this veal recipe.
Second Place winner in cupcake contest for homebakers at Cupcake Palooza in Nashville.
Published in 55 Knives On-Line Cookbook.
Featured in Saveur.com for this recipe.
Featured as local food blogger in the Tennessean.
Published in Blogger’s Aid Cookbook 09.
First Place winner in Whole Foods recipe contest for this recipe.
I take all the pictures, and it’s been an evolving process. I started with a Canon Point & Shoot G11. I now use a Canon T3i and my primary lens is 1.4 fixed 50mm lens. I do very little picture editing, and I use a tripod infrequently. Sometimes I use my iPhone 6+ (especially for restaurants).
The Cooking Videos
Connect with Spinach Tiger
Feel at home. Browse around, Leave a comment. Send a note to [email protected] and visit often. I answer every single email. Shoot me any cooking question you have and I’ll try to help you.
Note: This blog is dedicated to two of the most influential and beloved people in my life, who left this world too soon. Classy, courageous and both incredible cooks, James, my brother, and Sam, my cousin, are painfully missed at the dinner table and every day of my life. This is true, will always be true.
My Faith – Jesus Christ saved my life and gave me something to give to the world. Faith, Joy, Love. A Passion for Good Food, a heart to share it.