Rachel Mansfield never planned to turn her food blog into a career. A decade ago, she lost her public relations job after her employer saw the side project as a conflict. That setback pushed her to build a business around recipes designed for real life.
From Side Hustle to Full-Time Career
Mansfield began sharing recipes online as a hobby, testing dishes for herself and her husband. After losing her job, she gave herself six months to see if the blog could support her. The experiment worked faster than expected. “I worked hard over the past decade and said yes to many opportunities to reach this point,” she said. Her platform now reaches over 1.5 million people, and her new cookbook, More, Please!, carries the same practical approach that built her following.
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The shift wasn’t just financial. “I never thought my passion for healthy recipes would become my job,” she said. “Losing that job turned out to be one of the best things that happened to me.”
Cooking for a Crowd—Without the Chaos
Mansfield’s approach to cooking changed after having three children. Early recipes were simple, designed for two people with no time constraints. Now, every meal must be fast, appeal to kids, and accommodate her husband’s celiac disease. “My meal planning had to evolve,” she said. “I ask whether a dish can be made on a busy weeknight, prepped ahead, and cooked with minimal cleanup.”
One recipe, Thai Turkey Meatballs with Coconut Curry, became a surprise hit. Though she knew her family loved it, she didn’t expect it to become a staple in other households. Years later, people still tell her they make it weekly. “That feedback means the most,” she said. Another favorite, Crispy Gluten-Free Chicken Cutlets with Mustard Sauce, hasn’t gained the same popularity—but she keeps promoting it. “It’s a real chicken cutlet, just healthier,” she said. She even uses her sea salt cadootz as “breadcrumbs” to make these cutlets gluten-free.
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Shortcuts That Actually Work
Mansfield’s pantry reflects her balance of convenience and quality. She keeps full-fat coconut milk for creamy dishes, gluten-free pasta, and bone broth to add nutrition to simple meals. Her fridge holds cottage cheese for extra protein, and apples are a daily necessity. She buys whatever organic variety is largest.
For busy nights, her freezer is essential. Homemade meatballs and breakfast sandwiches are regular solutions. “We often eat breakfast for dinner,” she said. Her favorite kitchen tool is a sturdy sheet pan. “I use one almost every day,” she said. “A good pan heats evenly, helps food roast better, and won’t warp over time.”
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When she wants a guaranteed crowd-pleaser, Mansfield turns to dishes like One-Pot Chicken Pot Pie Pasta and Chocolate Chip Cookie Granola. The granola, stored in the fridge, is addictive and lower in sugar than commercial versions. The real success, though, is the mindset behind the recipes. “I hope this book makes feeding a family feel less overwhelming,” she said.
Her journey shows how a simple idea can grow into something bigger.
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