Crowded Kitchen

We’re Lexi and Beth, a mother-daughter team from southeast Michigan. In November 2017, we decided to launch Crowded Kitchen after over two years of sharing our photography and plant-based recipes on Instagram. Over the last year and a half, Crowded Kitchen has grown into a full-time business that we’re lucky enough to work on together.

Why is our kitchen so crowded, you ask?

In our house, nearly every task we conquer is a team effort, whether it’s washing dishes, putting up a Griswold-worthy display of Christmas lights every December, or cooking a Sunday dinner for ourselves and the other ten people that inevitably show up. Crowded Kitchen, too, was born out of team effort.

Our family is very close, so naturally we involve them in nearly every big decision we make. We wanted Crowded Kitchen to reflect our family and the difficulties we sometimes face when it comes to feeding a crowd with multiple dietary requirements. While we are both plant-based and gluten free, the rest of our family is not. One is experimenting with going vegetarian, another is allergic to all nuts, another recently decided to limit red meat, and everyone else has their own preferences and needs.

Over the last few years, we’ve realized that our family is not unique when it comes to having diverse diets, which is why we’re doing our best to share recipes that everyone can enjoy. As our team grows, we hope to continue to share a wider variety of recipes so your family, too, can be crowded, happy, and full.

Read more about us here.