Hi, I’m Danielle Kay Riendeau! Pink Troll Kitchen is a food blog dedicated to sharing my gluten-free, vegetarian, and vegan recipes, with some occasional drink recipes and product reviews.

Food blogging is only my nights and weekends job…during the day I am a graphic designer and creative director, sometimes photographer! I live in the beautiful town of Bloomington, Indiana with my boyfriend and two wonderful dogs, who occasionally make adorable cameos in my recipe posts.

Starting in April 2012, I became gluten-free after being diagnosed with Celiac Disease. So most posts before April 2012 aren’t gluten-free, but after that time, they all are! All of my recipes can be made with non-gluten-free ingredients, like regular pasta or bread, without changing the nature of the dish.

My goal is to create dishes that are healthy, simple, and delicious. Being gluten-free, vegan, or vegetarian does not mean you should have to sacrifice taste, so I’m here to debunk the “sounds like you only eat salad” myth.

I hope you enjoy this food as much as I do!

Connect with me on Twitter (@trollkitchen) and Pinterest or via email!


2 Comments on “About”

  1. March 5, 2012 at 12:50 pm #

    Be careful cheese uses stomach enzymes (called Lipase) to coagulate the milk. The lipase comes from calf, lamb or kid usually.

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