Sabrina Moller

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Sabrina Moller is a chef, certified holistic health coach, food stylist, and culinary entrepreneur. Her company, The Tasty Plate-Date, provides private chef services, including weekly meal prep, healthful meals for kids, and nutrition coaching for the whole family. Sabrina attended Johnson and Whales culinary school and integrative nutrition school, where she studied culinary and holistic health. Before starting her own business, her passion for cooking and education earned her a career with Peter Callahan, a prestigious celebrity chef and caterer in New York City. Sabrina worked under Chef Callahan for over 3-years and was featured in his award-winning cookbook, Party Food, published with Penguin Random House.

Member Since APRIL 07, 2020
Social Audience 8K
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thetastytravelust 8K Last Month Last 3 Months
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  • Events and Attractions
  • Food & Drink
  • Barbecues and Grilling
  • Cooking
  • Desserts and Baking
  • Healthy Cooking and Eating
  • World Cuisines
  • Family and Relationships
  • Home & Garden
  • Traveling

Begin and saute your onion, celery, carrots and garlic about 5-8 minutes, add chicken and 2 cups of water followed by salt and pepper to taste. Grab your matzo ball mix from fridge and make into small balls. Add 2 more cups water to soup, followed by chicken broth. Bring to boil and then add your matzo balls.


WHAT YOU NEED: 4 tablespoons olive oil 12 halloumi cheese cut into cubes 1 large bag chopped spinach 1 white onion finely chopped 1 TBS peeled and minced ginger 4 cloves garlic, minced 1 serrano chile, finely chopped 1/2 tsp garam masala 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 cup plain yogurt, stirred until smooth WHAT TO DO: 1. Add more oil to pan along with the onions, ginger, garlic and chile and sauté slowly for about 15 minutes. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes.


YUP slowly turning into a coookie monster over here and pretty ok with it 🤷‍♀️ we already had 2 packs of @tatesbakeshop in the pantry, but why the HECK not make homemade chocolate chip peanut butter cookies for breakfast through this quarantine. 1/4 cup coconut oil melted 1 TSP vanilla 2 flax eggs or 2 regular eggs 1/2 TSP baking soda 1/2 TSP salt 1/3 cup peanut butter creamy 1/3 cup chocolate chips of choice Preheat oven to 350F. Combine all wet ingredients then dry ingredients.


1/4 cup lemon juice 1/4 cup white wine 4-6 cloves Meanwhile melt butter over pan, add garlic, cook till translucent. Add white wine and lemon juice then add shrimp and cook approx. 4 min until cooked, add pasta, season with salt and pepper.

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