Writing Process Blog Tour

writing process blog tour

Hello, guys! Today’s post will be a little different.

So, let me explain what I am going to write about on today’s post. Maybe, you’ve seen the “writing process blog tour” post going around. But if you haven’t, this is basically a fun blog post to tell the readers our “writing process”. I was nominated by Sarah from Whole and Heavenly Oven, and I have to nominate three more people to pass on this challenge. I think it is such a fun way for my readers to get to know more about me and what I do.

I got inspired and encouraged to learn how to cook healthier and fresh dishes after my husband discovered that his glycemic level and blood pressure were very high. From that point, we decided to change our eating habits by avoiding white carbs, refined sugar and trans fat as much as possible. I also became more curious about food and what we should be eating or not eating. So, in May 2014, I created my blog because I wanted to share all the recipes I’ve learned and inspire people to make more homemade food and healthier dishes. I also thought that blogging would motivate me to learn more and more about cooking and healthy food. And this is how I started blogging 😉 This was my first healthy recipe I made for my blog: Roasted Root Vegetable with Thyme.

roasted root vegetableI always love photograph and before I started my blog, my husband gave me as a gift my favourite toy, my first DSLR camera and also my lens. I attended photography classes for about 6 months. I really enjoyed it but I think I still have lots to learn. I feel like this is a forever learning process that you can getting better and better by practicing every day.

Before I launched my blog I hired a web designer, I also took cooking classes and I bought some cute props for my food photograph. Now, after five months I am in love with this blog. It means so much to me and I really feel proud of what I am doing in here.

So, now let’s answer the questions:

1. What am I working on right now?

Right now I am researching about new fall recipes to try and hopefully they will be delicious and healthy enough to me post here. Maybe for you guys it is great to make fall recipes, but for me it is a little hard because although I love all fall flavors, my lovely picky-eater husband (love you, baby ;-)) doesn’t like cinnamon, pumpkin and butternut squash. So, you guys can image how hard it is since almost all fall recipes use these ingredients. But last Sunday, I made a delicious pasta recipe with butternut squash and my husband ate everything without complaining. Actually, he said it was very good. I am also still working on my food photography because I think it is such an important part of a food blog. You CAN’T ignore that part. I am always reading some book (Plate to Pixel: Digital Food Photography & Styling is one of my favourite books) or taking courses (in person or online).

2. How does my work differ from others in my genre?

Well, I try to cook using nutritious ingredients, healthy fats and natural sugar options. I love to cook simple, tasty and healthy dishes, but sometimes you will see a few indulging recipes here and there, because “occasionally everyone needs to splurge” like my husband always says. You will see an influence of North America culinary (Canadian) and as well Brazilian culinary in my cooking since I grew up tasting all the tropical ingredients and flavors from Brazil. I also love to cook seafood because I used to live in a city by the beach in Brazil where fish, shrimp, and mussels are a very strong part of the Brazilian diet. I also love to cook with many, many, many vegetables and spices of any kind. Last but not least, I like to keep my recipes seasonal and local when accessible and affordable.

3. Why do I write what I do?

Well, to be honest I am still trying to find my “blog voice” since I have been blogging for only 5 months. I think my writing is probably not the best part of my blog, maybe because English is not my first language or because I always believed that a picture expresses a hundred times better what I will be trying to say (write). But, when I am writing I always try to describe the food, how it was made, give some cook tips and make sure the readers will get the flavors in the recipe. I think I have a long way to go, but I will get there with practice and experience.

4. How does my writing process work?

I always start writing the recipe ingredients and the instructions because I think it helps me to write on my post the tips I want to share with my readers and also the flavors I should describe. After that, I write the post, where I always talk about the recipes and sometimes if something nice and fun happens during the day or the week I share with my readers too. I don’t have any plans on how and what to write and so many times I just write what is on my head or in my heart that day. I get inspired by some ingredients or something that I read too. This was a post that I didn’t have any idea what to write, although this Baked Potato with Shrimp was a delicious recipe 😉

Roasted Potato with lemon shrimp

So, it was very hard for me to choose only three blogger to nominate because there are incredible unbelievable amounts of lovely people doing such a beautiful and amazing work out there. But these three inspirable girls with their beautiful blogs are so talented. It is a pleasure for me to share their work here. So, now let’s check the nominees!

First, I would like to introduce you my blog dear friend Grace from Earthy Feast. Oh Gosh… I can’t even express by words how much I love her blog, where you can find ALWAYS delicious and healthy recipes. Most of the Earthy Feast dishes are vegetarian, colorful and tasty.

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I don’t remember how I met Grace but I am glad I found her blog. Her food is amazing, but I can’t forget to talk about her photography. Wow… all her pictures are GORGEOUS and make you wish you could reach into the screen and take a bite out of her dishes 😉 For instead, check out this Vegetables Tacos With Feta + Lime. Some more recipes include Polenta with Slow Roasted Tomatoes & Collard Greens and Tomato Tart.

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Second is Julia Mueller from the blog The Roasted Root. I love her blog because her recipes are very nutrient-rich and centered around vegetables, although it is not a vegetarian blog.

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She is like me, a fellow veggie lover. Also, Julia has lots of delicious gluten-free recipes! Julia is also a believer that healthy food can be as tasty and comforting as any other foods. Julia is a super talented recipe developer, has a great sense of humor and her comments on my blog always bring a smile to my face. One of my favourite recipes from her blog is this gorgeous and full of flavour dish – Ultimate Detox Salad. Some more delicious recipes from her blog include Asparagus and Pancetta Pesto and Gluten Free Chocolate Cake with Coconut Chocolate Ganache.

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Olivia is the sweet girl behind the food blog Olivia’s cuisine. I met Olivia few months ago when I saw the name of her blog somewhere around the Internet. I thought “Oh, she has the same first name as me, let’s check it out”.

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When I visit her site I found out that she is also Brazilian, lives miles away far from her family like me, her husband is foreigner like my husband (I mean they are not Brazilians) and our birthday month is September. So much in common, right??? How cannot be her friend?!! We started to hanging out– right here – on this site and on hers. She also has a great sense of humor and I love all the stories she tells on her posts. Her blog is great because she always posts the best of Brazilian cuisine. I love her delicious recipe for the traditional Brazilian Chicken Croquettes. More awesome recipes from her blog include this Traditional Brigadeiros (Brazilian Fudge Balls) and Brazilian Beef and Cheese Enchiladas.

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So, I really hope you enjoy this type of post. If you like this post, please share with your friends and family. Do you wanna taste more? Subscribe to my newsletter and follow Primavera Kitchen on TwitterPinterestGoogle +Instagram and Facebook for all delicious recipes updates. As always, you are really appreciated for stopping by.

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