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Food blogger Alana Lieberman offers healthy, family-friendly recipes

Alana Lieberman (Your Home, Made Healthy)

The Berkley-based food blogger has turned her love for cooking into a small business.

Alana Lieberman, 27, says she’s always had a real passion for cooking, “ever since I was tall enough to stand on a stool and peek over the kitchen counter. “

The Berkley-based food blogger has turned her love for cooking into a small business. It started as a stampede in college, she says. ” I called him At home, made healthy at the time and did small catering jobs, personal cooking at home for working families and baked goods for friends and family events.

The money Lieberman earned from her business wasn’t enough to pay the bills, so she decided to get a job in the healthcare industry and put aside her passion for cooking. “However, when COVID hit I was laid off from my full time job and decided to give At home, made healthy one more shot.

With time and research, Lieberman found the field of food blogging and dove into it. “I started with an internship with another local blogger, where she taught me a lot about the behind-the-scenes work of running a recipe website.”

After the internship, Lieberman resumed his business full-time.

Passion turned into business

“I bought a domain name, ‘’, and changed the company name to Your home, made healthy to represent the shift from cooking for others in their homes to cooking my recipes themselves.

Almost two years later, Lieberman’s website has over 100 recipes, with more being added every week. “I am able to earn a full-time income from multiple sources of income, including freelance recipe development, food photography, website maintenance, and meal preparation services,” she says.

In honor of her Jewish roots, she has a whole category dedicated to Jewish recipes. “Easy hamantaschen, air fryer latkes with homemade applesauce and classic matzo ball soup, are made from fresh, wholesome ingredients but still let you celebrate in style,” says- she.

Lieberman hopes to continue doing what she loves while having the freedom to work on her own terms and provide healthier meals to the world.

“My primary goal for my readers, and fundamentally my company’s mission in general, is to provide accessible, family-friendly ‘healthier’ meals to those who love to get in their kitchen and cook. Well food.

“I never impose opinions on diets or dietary restrictions. Instead, I focus on using quality ingredients for recipes made from scratch. Food should be both nice and fresh (i.e. lots of fruits, vegetables and other whole foods),” adds Lieberman.

While Lieberman enjoys helping others in the kitchen, she also hopes to be an inspiration to those who feel “stuck” and want to make a difference. “I hope I can encourage others to take the plunge, even if they don’t know exactly where it will take them.” Life is too short to live without passion, especially more than 40 hours a week.

Alana’s Passover Cheesecake
Kosher for Passover Cheesecake
Kosher for Passover Cheesecake

“I’ve been making Passover cheesecake for at least five years now,” she says. “I originally came up with the idea because it’s one of the only desserts that doesn’t require matzo flour or a different flour substitute, as there isn’t any in the traditional version. anyway. Instead, I’m just opting to make the crust with coconut, just like the coconut macaroons, for a grain-free substitution. Now I can’t go to just one Passover without doing it because my family begs for it every year!”


For the coconut macaron crust:

  • 2 cups sweetened shredded coconut
  • ¼ cup granulated sugar
  • 2 large egg whites
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the vanilla cheesecake

  • 16 ounces cream cheese (2 blocks) at room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream. ambient temperature
  • 2 tablespoons potato starch
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • vanilla bean seeds, scraped from a pod

For the white chocolate mousse

  • 1 cup heavy cream
  • ¼ teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 4 ounces cream cheese (½ block) at room temperature
  • 4 ounces white chocolate (1 baking bar), melted


Prepare a 9-inch springform pan by spraying it with nonstick spray and adding a circular piece of parchment paper to the bottom. Preheat the oven to 325 degrees F.

Make the Crust: Whisk together the sugar, egg whites, vanilla extract and salt in a bowl until fully blended and frothy. Stir in coconut until thick and evenly moistened.

Pour the mixture into the bottom of the prepared pan. Press until it forms a thin layer of crust on the bottom, working up the sides to thinly cover about ½ inch on the sides.

Bake the crust for 15 minutes until set on the bottom and lightly browned on the sides. Let cool completely. Increase oven temperature to 350 degrees F.

Prepare the cheesecake filling: In the bowl of a stand mixer, beat the cream cheese with a spatula until soft and creamy, about 2 minutes.

Add the sugar, sour cream, potato starch, vanilla and salt and mix until smooth, about 3 minutes, scraping down the sides of the bowl halfway through.

Stir in vanilla bean seeds until evenly incorporated, about 30 seconds. Do not overmix.

Spread the cheesecake over the cooled crust and bake at 350 degrees F. for 30 to 35 minutes, until the edges are set but the center still stirs slightly. Remove from the oven and let cool completely.

Make the white chocolate mousse: Clean the bowl of your stand mixer. Then add the heavy cream and vanilla extract. Beat with whisk until soft peaks form, about 3 minutes.

Add the powdered sugar and mix until the mixture is smooth and the peaks become firmer, about 2 minutes.

Gently scoop whipped cream into a separate bowl and set aside.

Again, in the bowl of your stand mixer, beat the cream cheese until light and fluffy. Add the melted white chocolate and mix until smooth and creamy.

Remove the bowl from your stand mixer. Using a rubber spatula, gently fold the whipped cream into the beaten cream cheese by hand, being careful not to deflate the whipped cream.

Spread the white chocolate mousse over the cooled cheesecake. Leave to set in the fridge for at least 1 hour before serving.

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