Meet Chef Alana Hunnicutt-Carroll
Alana Hunnicutt-Carroll also known as Chef Alana was born and raised in Washington, DC. Alana is a chronic kidney disease (CKD) warrior of over 25 years and a proud advocate of the CKD community. Alana is a two-time kidney transplant recipient receiving her first kidney transplant from her brother and her second (current) kidney transplant from her husband, a former dialysis patient, a mom of two and a wife. In 2003, Alana attended Stratford University School of Culinary Arts and has been a chef for over 21 years. Chef Alana owns a catering business, Klean Plate Catering, LLC since 2012.
Favorite kidney-friendly cooking tip: “I like to add robust flavors to my proteins and vegetables by marinating them with fresh citrus juice or balsamic vinegar, citrus zest, healthy oils, herbs and salt free spices.”
Favorite Kidney Kitchen recipe:
“With my dialysis warriors in mind, one dish I like to tweak that actually tastes better than the original is swapping tomato sauce for a roasted red pepper sauce when making “tomato based” dishes.”
Alana over-stands the importance of nurturing our bodies with clean eating. While on dialysis, she witnessed many people with kidney disease struggle with their health and maintaining stable labs due to poor eating choices. She knows food consumption still plays a major role in how our bodies deal with chronic diseases and that dialysis and transplantation require their own food therapy to support dietary needs
Alana is the founder of Nurture by Nature, a non-profit organization delivering free healthy meals to dialysis patients in underserved and disadvantaged neighborhoods in the Washington, D.C. area.
