Can I Share One of Your Recipes or Images?
I absolutely love it when you share my recipes! Feel free to share the link back to any recipe on social media using the social share buttons on this site.
If you want to share one of my PHOTOS, or retype the recipe onto the internet, keep in mind that all recipes and photos at Champagne Tastes are copyrighted. Here’s my sharing policy:
- You may share ONE image, but you must link back to my site TWICE— once to the post you’re linking to, and once to my homepage.
- If you are referencing the original recipe, you may share the ingredients list but not the full recipe, as long as you give credit back to the original post.
- You may NOT republish an entire recipe in full.
- If you adapt a recipe from one of mine, please link back with credit to my recipe.
- Please do not “chronically” use adaptations of my recipes.
- You may NOT use my images as stock photography to promote a different recipe. It must be clear that the image is for the recipe on my website.
Your Facebook Group is Called Pescetarian Recipes. What is a Pescetarian?
A pescetarian, pescatarian, pesco-vegetarian, is a vegetarian who eats seafood. They also generally eat eggs and dairy.
This website was previously branded as “pescetarian,” but I found that it was putting too much focus on the labels. This site still features primarily vegetarian and seafood recipes, but the focus now is on green living and healthy eating, and not on labeling your diet.
Personally, I enjoy eating a diet that includes lots of vegetables and seafood, but I don’t care for the strict labeling and food shaming that comes with the labels. Eat for your own health, and use this site to help you feel your healthiest.
Do You Promote A Specific Diet?
No. The purpose behind this site is NOT to promote a specific diet, or to be dogmatic about labels, but instead to promote a healthy way of life.
In general, my family feels the healthiest when eating a Mediterranean-style diet– consisting of mainly lean proteins (mostly seafood), and lots of veggies, whole grains, and fruit. We’ve enjoyed narrowing that diet down to primarily vegetarian and seafood meals– because that’s what makes us feel the healthiest.
What Culinary Training Do You Have?
I’m a home-taught chef! I share the recipes I love, and test them until I’m sure they’re right.
Where Do You Get the Information on Your Nutrition Labels?
I use a nutrition label generator from WP Recipe Maker– I enter the ingredients, and it tells me what’s in the food.
Some Recipes are Marked “Low-Carb.” What Counts as Low-Carb?
There is no universal, recognized standard as to what qualifies as “low carb.”
On this website, recipes marked “low-carb” will have around 16 grams of carbs or less per serving, and usually will not include processed sugars or bread. Check the recipe nutrition label and ingredients if your dietary needs are very specific, and check with your doctor if your diet needs are health related. (I am not a doctor, and these labels are not medical advice.)
Some Recipes are Marked “Gluten-Free.” Are you 1000% sure that my ingredients will not contain gluten?
No. The gluten-free recipe label is provided as a convenience for anyone looking for recipe ideas that are gluten-free. Some ingredients (especially store-bought, pre-made ingredients) may have hidden sources of gluten. For example, most ketchup is gluten-free, but some brands may not be.
Use my gluten-free label as a guide, but know that it is just that– a guide. If you avoid gluten for health reasons, or if you have Celiac’s disease, please do your own research instead of relying on mine. (I am not a doctor, and the gluten-free labels are not medical advice.)
If you notice that a gluten-free labeled recipe contains an ingredient with hidden gluten (such as soy sauce), please tell me!
Some of Your Recipes Use Raw or Under-Cooked Fish. Is this Safe?
The FDA recommends cooking your fish before consuming, but also gives guidelines for serving raw or undercooked fish. The number one tip? Use commercially frozen fish for any raw or undercooked fish preparations.
Commercially freezing the fish kills harmful parasites that may have been present in the fish. Keep in mind that commercial freezing involves storing the fish at -4ºF or below for at least 7 days. Most home freezers do not go below 0ºF. I do not recommend using fish frozen in your home freezer for raw or undercooked preparations.
Also keep in mind that I am not a doctor. If your doctor says you’re at a high risk for becoming sick from raw or undercooked fish, listen to them, and cook your fish.
You’re certified in “backcountry kitchen” and “identifying wild plants.” What Does that mean?
I took online courses via AIM Adventure U to help become more knowledgeable in backcountry cooking and foraging. I do not have a degree in botany.
Can I Email You?
Yes! Visit my Contact page for more information.
I absolutely LOVE hearing from you! Especially when your comments are respectful, on-topic, and kind. If you have questions, please leave a comment (make sure to subscribe to replies!), and when you make a recipe– let me know about it! Comments that are rude, offensive, totally off-topic, or would be confusing for anyone else reading the comment are deleted. Let’s keep this a friendly space!