Hi, my name is Camilla–thanks for stopping by my website, Power Hungry®!
I am a cookbook author (20+), recipe developer, fitness instructor and runner. I am a native Northern Californian (San Francisco East Bay), but I currently live in Texas with my husband and son.
Power Hungry is the place where I share the fast, fresh recipes I have developed to power me and my family through our busy lives in general, and our fitness endeavors in particular. We are a sporty crew.
My primary focus here at Power Hungry is making delicious, plant-based, gluten-free eats, especially ones that have the added advantage of portability. It is a rare day when I do not have an assortment of portable snacks–in varying degrees of squished-ness–packed in my bag or purse.
I have always loved (LOVED) to bake. As such, you will soon discover that most of my recipes here are baking-centric. Power Hungry® is my space for sharing my adventures in baking with alternative and innovative flours, ingredients, and methods to create wholesome, easy-to-prepare breads, cookies, muffins, energy bars and more that are gluten-free, grain-free and plant-based. I love challenges!
Fitness
Although I swam a lot as a child, I did not get into fitness and exercise again until college. Before long, I transitioned from avid participant to instructor. I’ve been teaching a wide range of fitness classes ever since, including, but not limited to, pilates, yoga, spinning, kickboxing, and strength training. At present, I teach spin classes, which complement my primary fitness passion: running!
I started running when I turned 30. Specifically, I decided to train for and run my first marathon. I did it (barely; I chose a June marathon and the weather was in the 90s. Oy vey!), but I was hooked nonetheless. I have run many races since, and am always looking forward to my next one.
When I’m not developing recipes, working on a new project (including my new website, One Bowl Baker), or teaching classes, I love to get outside, spend time with my family and friends, watch my son play baseball, travel, and read (everything, but always good British mysteries).
Geraldine
Friday 3rd of September 2021
Are your recipe measurements according to US or UK measurements?
Camilla
Friday 3rd of September 2021
Hi Geraldine, I am in the US, so cups and tablespoons are based on US measurements. I am not aware of a difference between US and UK cups and teaspoon/tablespoon measures. For the past few years, I have also included metric measurements for recipes in recent years (and updating older recipes with metric options). I hope that helps!
Hiro Liao
Thursday 17th of June 2021
Keep up these great recipes! You really should public a book. Happy to invite you to Taiwan to be a guest instructor if you are interested
We played in the Albany high orchestra before, not sure if you still remember me. Hiro Liao
Camilla
Friday 18th of June 2021
HI Hiro! What a thrill to receive a message from you!!! Yes, of course I remember you, what a fun surprise, and neat to remember the days when we played for Mr. Douglas. I hope you are doing well in Taiwan--my son and husband and I have been contemplating a trip to several Asian countries in the next year or two (now that the pandemic is lifted). I will get in touch, ok?
Ike
Sunday 16th of May 2021
I own yoour book "150 best gluten-free muffin recipes". I received it as a gift. It's the best!!
Camilla
Wednesday 19th of May 2021
Thanks a million, Ike!
Jl
Wednesday 31st of March 2021
Could you confirm the weight of oats/oat flour in your banana oat cookies. Your notes says 200 gr, recipe reads 175 gr.
Gluten-free Chocolate Crêpe Cake – Eat the Vegan Rainbow
Thursday 19th of April 2018
[…] that was the the type of flour I had on hand (I found the recipe in The Chickpea Flour Cookbook by Camilla Saulsbury and I recommend you check this cookbook out because it does offer lots of gluten-free recipes with […]