Food and I have had a long, incredibly complicated love story.
For years, I chased the elusive “how to get skinny” dream, getting completely lost in punishing crash diets that left me exhausted and uninspired. I viewed the kitchen as a place of restriction rather than a place of joy.
Today, Cafe Delites represents my personal liberation from that mindset. Here, we celebrate the absolute joy of eating.
The Story Behind the Screen
Cafe Delites didn’t begin in a boardroom or with a polished plan. It started on my kitchen floor, in the middle of a kind of physical and emotional pain I wouldn’t wish on anyone.
For years, movement was my oxygen. I was a dance and Zumba instructor who loved what I did with everything in me, until life shifted in the hardest way. I was diagnosed with Stage 4 Hodgkin’s Lymphoma after two long years of searching for answers. Zumba became more than a career then. It was my lifeline, the thing that reminded me I was still here, still fighting. But just as I began finding my way back, endometriosis arrived and forced me to give up dancing completely. Losing that part of myself, especially alongside a history of trauma, felt like everything was slowly being stripped away.
I turned to cooking and food photography as a way to cope, something to hold onto when everything else felt quiet and heavy. As a mother, a wife, and someone trying to keep going, I built Cafe Delites from the ground up, working up to 22 hours a day, 7 days a week, for years. I was relentless. There were days I filmed recipes for millions, then collapsed on the floor in pain between takes. As the site grew, so did the disconnect. To the world, I was creating beautiful, full flavoured recipes. Behind the scenes, I was disappearing.
I was trying to be everything for everyone else, while quietly losing myself. My weight reached 125 kilograms, and I got to a point where I avoided mirrors because I didn’t recognise the person looking back. I had built something incredible, but I had lost who I was in the process.
Now, this journey is about more than recipes or milestones. It’s about finding my way back, piece by piece, and learning that I can’t keep feeding the world if I’m still starving myself.
Experience and Recognition
I am incredibly humbled to see my creations traveling so far. From being featured on platforms like Country Living, Delish, Buzzfeed, Cosmopolitan, Huffpost, BRIT + CO, Australia Best Recipes, Food Network and Epicurious to chatting about my passion for Zumba on Channel 7’s Today Tonight. It’s been such a whirlwind!
One of my absolute favorite moments was winning the Best Recipes Home Cook Hero Competition. My Lamington French Toast with Raspberry Jam Syrup holds such a special place in my heart.
Beyond the kitchen, I’ve had the joy of partnering with brands like Natvia and supporting causes like the Lymphoma Coalition.
The Comeback
Life is Too Short Not to Enjoy Good Food
Realizing I was fading away, I made the terrifying decision to step back from the cameras. Over a three year hiatus, I went to war for my own physical and mental health. I lost 55 kilograms, but more importantly, I found the woman I had abandoned. I learned to love myself again.
Surviving stage four cancer and overcoming immense trauma lit a permanent fire inside of me. It taught me one undeniable truth. Life is entirely too short not to enjoy good food.
I am so incredibly grateful you are here. Whether you are here for the famous Deviled Potatoes, the Tomato Soup Mac and Cheese, or just a safe space to connect over our shared journeys, you are welcome at my table.
Hello Karina!!!
I hope that you are doing well. I just wanted to say first and foremost that you are loved by many around the world. Thank you for your Chicken Tikka Masala recipe. I have prepared it many times and it has truly changed my life.
P.S.– I am Indian and the only substitution/additions that I have to the dish are that I use Half-and Half rather than Heavy cream for the sauce. Also, I add 2 teaspoons of dried fenugreek leaves (also known as kasoori methi). Fenugreek is readily available at any Indian grocery store–try Patel Brothers if you are in the USA like me. I believe HEB grocery store also sells it too.
Hi Farah, thanks for your kind words they really mean a lot to me. I’ll definitely think about your suggestion and try this upgraded version. Have an awesome day!
Hopefully leaving a comment and my info will get me onto your email list!
Hi Karina, do you still have a newsletter or is the best way to get your recipes via Facebook? I was diagnosed with Hodgkin’s when I was 17 and underwent radiation. I beat Hodgkin’s but unfortunately the radiation caused breast cancer later in my life. However, I beat the cancer thanks to a double mastectomy and chemo. I’ve been cured since 2008. So glad to hear you are a survivor as well!
Hi Karina,
I make your no knead artisan bread often. Was wondering if you have ever used a sour dough starter with same ingredients and had success? I think using bread flower would make the the loaf less dense. Any tips or advice would be great.
Thank You.
Hi Kathleen,
I have just spoken to Karina about this, and she has suggested the following.
Using a sourdough starter with your no-knead artisan bread recipe is certainly possible and can yield delicious results. Here are some tips and adjustments you might consider when incorporating a sourdough starter:
Adjusting Ingredients:
Replace the yeast with the sourdough starter. Typically, about 100-150 grams of active sourdough starter can be used to replace commercial yeast in a recipe like this.
You might need to adjust the amount of flour and water slightly to maintain the desired dough consistency, as sourdough starters add both flour and liquid to the mix. Start by reducing the water by about 50 ml initially and adjust as needed.
Fermentation Time:
Sourdough fermentation takes longer, so you’ll need to extend the proofing time. After mixing, allow the dough to rise for 8 to 12 hours or until doubled in size. This can be done overnight at room temperature or in the refrigerator for a slower fermentation process.
A second rise (after shaping and before baking) might also be necessary for about 1 to 2 hours, depending on room temperature.
Using Bread Flour:
Bread flour is indeed a great choice for a sourdough loaf. Its higher protein content can help develop gluten, giving the bread a better structure and less dense crumb.
Flavor and Texture:
Sourdough will impart a slightly tangy flavor, which can enrich the taste profile of your bread.
The crust might become thicker and crunchier, and the crumb might have a more open texture with larger holes due to the prolonged fermentation.
Baking:
Follow the original baking process, ensuring that your oven and pot are preheated properly to achieve optimal results.
By experimenting with these adjustments, you can transform your artisan bread with the complex flavors and robust texture characteristic of sourdough. Happy baking!
Hi Karina!
All I have to say is “Fuhgetaboutit”.
NYPD turned amateur Chef
Love the recipes.
And congrats on beating Stage 4 Cancer….
God Bless….
Your so hot me loving you forever my dreams are good enough i guess
I was looking for a chimichurri recipe and found your website. I was born in Uruguay but have lived abroad most of my life. Today I thought of grilling (which I rarely do) and remembered “los asados” from my childhood with chimichurri. Thank you so much for sharing the recipe and your story. Wish you all the best.
I read “About Me” today because I only just realized I have 6 saved recipes over the years from Café Delights. The latest creamy parmesan herb mushroom chicken. So many family favorites. Thanks for so many delicious recipes!
First time I’ve read the about me on this blog. So glad you’re here with us Karina! Love your recipes! God bless you and yours 🙂
Karina,
My name is also Karina. Actually is KaRina. Point being, there are many of us out there with the love of cooking and sharing. Tonight I’m trying “your” version of chicken parmigiana. So i will let you know after tonight if it’s a success because I have picky eaters tonight. Thank you for looks like a simple dish to prepare.