Danielle Brown
speaker
177 appearances
1 recordings
1 series
first heard Feb 2025
last heard Feb 2025
Danielle Brown’s voice in public audio — every appearance, attributed to the second.
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Yeah, like I'm not a chef. All my recipes are like realistic for the busy person. Well, that's very good.
I don't have time for that.
So I went to nutrition school out of college and I became a certified holistic nutritionist. I started working one on one with clients and I was helping them with their nutrition. But at the same time, I decided to start posting on Instagram like TikTok wasn't even there. Even there. And I started posting my recipes, but simply for my clients who needed healthy meal ideas.
I'm like, well, let me throw them up on a blog. Let me put them on my Instagram and then they can go find them there. And then I noticed I started getting thousands of people to my blog every month. I started to get Instagram followers and I started to have small brands reaching out. And I mean, I had maybe 5000 followers. It was nothing substantial, but
It planted the seed of, oh, I maybe could make a job out of this. I remember Bonza Pasta offered to send me free pasta. No payment, nothing, just like, are you kidding? I'm like, this is the best day of my life, free pasta. Are you kidding? But that just kind of opened my eyes to this being a career because, again, TikTok wasn't even there. And so I just started to post more.
What I did is I joined every Facebook group that had to do with eating healthy, eating vegan, plant based, and I would post my recipes on there. Oh, that's smart. And then I noticed it would drive website traffic. And then I was getting thousands and thousands of people every month. And then I was able to monetize my website. So that was the first thing I was really able to monetize was my blog.
And then from the blog, I had a pop up that said, follow me on Instagram. And then people would follow me on Instagram. it kind of became like this marketing funnel. But then TikTok came into the picture.
Yeah, and that was really a shift in how people consumed recipe content. Because take Instagram, we're only posting static images. And you can only learn so much about how to cook something from a picture. where on TikTok, I saw this opportunity to show a 30 second tutorial of how someone can actually make something. And this changed the game.
And I mean, before I knew it, had like a million followers on TikTok. And I was like, I'm posting like simple, easy recipes. But people, I guess, really needed them. They need them. Wanted them. And this was also the beginning of COVID where people were home doing nothing. And it was like a great time to learn how to cook and restaurants weren't open. So people had no choice but to cook as well.
For sure. It was definitely a blessing and a curse. And so then I would take those TikToks and I would then, once reels came into play, would put them on reels as well. And then my Instagram grew and I stopped taking private clients. And I was like, I can help millions of people at a time now, not just one-on-one. Right. and just started transforming women's lives.
People message me, hey, I've been struggling to get pregnant for years and now making your recipes, I feel healthy and I was able to get pregnant. That's wonderful. Yeah, they're like, my skin has been horrible, I have horrible acne, and now I make your recipes and eat plant-based and use all of your cookbook recipes and my skin's cleared up.
And just all these stories every day from women whose lives are transformed from nourishing themselves and making plants the center of their plate.
i think we absolutely men too we'll they do we'll listen we'll do these recipes and benefit like 95 of my followings women but they cook for their partners and their husbands and everything so then they end up yeah related they end up reaping the benefits of the cooking but do you know age wise like your audience demographic I'd say it's really a range.
I have people come up to me in person who recognize me who are 20 and then 60. And you guys probably get the same thing. It's like you have this range because it applies to everyone.
So I'll talk about my books because this is really where the books are helpful. So everything in my book is gluten-free optional. So if you know that you do best when you eat gluten-free, every recipe is adaptable to be gluten-free. So if there's a pasta, use gluten-free pasta. If there's a toast, use a gluten-free toast.
If I say to you some kind of grain that's not gluten free, just sub it with like a quinoa or rice and I'll mention that in the book. So everything's adaptable to each person. And then every recipe indicates whether it's like soy free or nut free. And I think it's important to to kind of keep track of what makes you feel your best. Like if you're having any kind of
symptoms, stomach issues, whether it's bloating or maybe you're not going to the bathroom regularly. Maybe after eating, you feel like like you said, you know, maybe dairy upsets your stomach.
I would say also anyone who feels like their stomach's always upset, seek out a functional medicine doctor. Not enough people go to functional medicine.
I would say you can look it up like in your area or you can ask.
So functional medicine doctors will take a more holistic approach to your wellness.
Showing 61–80 of 177 · page 4 of 9
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