Meet Trailblazer Martina Yvette

Today we’d like to introduce you to Martina Yvette.

Martina, can you briefly walk us through your story – how you started and how you got to where you are today.
I have always been a foodie and a writer but after years of unhealthy habits and a constant battle with my weight, I decided to embark on a journey that included varieties of plant-based items and leaner meats in my diets. I also play around with traditional family recipes in an attempt to make them healthier as well as mostly salt-free.

Salt-free recipes are my claim to fame within my blog and I attempt to utilize various salt-free seasonings including Mrs. Dash and Gemini spyces by The Power Plate. But, also, I’m human and I love a good meal from various local restaurants or a slither of red velvet cake once in a while. My goal for A Dash of That is to create a place for various foodies to collaborate and develop recipes. My blog was started as an accountability tactic that involves motivation, recipe developing and a sharing space for collaborators.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
A Dash of That has gone through a variety of name changes and focuses- It started under the name of Bite Me and it served as a WW program accountability tool via Instagram and Facebook that over the course of a few months started to look mundane.

I didn’t have the ability to convey a story because my idea of eating and nutrition looked very basic. I decided to take a step back and to learn how to create dishes that were still relatively healthy, but that also included more color variations, various food combinations, and a cliche recipe for success. After rebranding and creating a different mindset around wellness, salt-free alternatives, and tidbits about food sources, my blog transformed into A Dash of That- which is a simple nod to everything that I love with the cultivation of continual learning about food from chefs and family members who I dubbed as my cooking inspirations.

We’re all complex human-beings who should be a little more forgiving of ourselves. I tried my hardest to stick to a status quo that I soon forgot that I was a woman capable of doing many things. In this journey, I embrace all that I am and all that I love.

I love to exercise, food-style, and learn interesting historical facts about food. At a young age, I was very motivated about the idea of food writing and one of my favorite chefs is Alton Brown- he, much like myself love the idea of learning and creating.

We’d love to hear more about your work.
Aside from a Dash of That- I am also a youth advocate and teaching Artist for non-profit in the Savannah, GA area called Deep. I love that my job gives me the ability to teach the art form of writing and creating within our programming.

I share my love for this art form by teaching our youth to write in a variety of forms including food blogging and recipe developing (how-to) approaches to food.

What’s the most important piece of advice you could give to a young woman just starting her career?
The most important piece of advice I would give a young woman is to embrace your adversities- They aren’t the end of the cycles, but the rebirth of a new direction. I still have growing pains myself, but every day I understand that at the end of every storm is a rainbow.

Contact Info:

• Website: https://www.adashofthat.net/
• Instagram: https://www.instagram.com/a_dashofthat/

Image Credit:
Shay Davis
Justin Brown

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