What Good Karma Kitchen is all about...
OUR VISION...Good Karma Kitchen strives to be the leading sustainable producer and provider of gourmet gluten-free vegetarian food products that emphasize taste and quality. In a market that is lacking quality, healthy and flavorful options, Good Karma Kitchen will be the choice not the substitute.
OUR MISSION...At Good Karma Kitchen, we promote a balanced, holistic lifestyle through knowledge, personal responsibility, mindfulness of our bodies and our environment by:
• Providing our customers with high quality gluten-free vegetarian food products that rival all alternatives.
• Educating our customers on healthy, vegetarian and gluten-free living.
The Good Karma Kitchen Team
Megan Topham
Megan Topham holds a BBA in Management, MS in Information Systems, and is currently a
PhD candidate in Urban Planning with an emphasis in Sustainability at the University of Texas at
Arlington. She is the Director of Operations at the UTA/Fort Worth Center and a Clinical
Instructor in the Center's MSIS in Sustainability program. She serves on numerous committees
at the University and in the community that promote education and sustainability. Additionally,
Megan has always valued healthy living as evidenced by maintaining her massage therapist
license for over 13 years.
In early 2010, Megan Topham, discovered her gluten intolerance after years of undiagnosed
symptoms. For many celiacs the gluten-free diet can be extremely difficult in the initial stages.
For Megan, a practicing vegetarian, needing to go gluten-free was devastating. With nearly every
vegetarian product on the market containing wheat or gluten there were very few choices for a
busy professional who happened to be passionate about food. Products were tasteless and of
extremely poor nutritional value. Almost as much as the gluten hurt her physically – the poor
quality of her new diet mentally drained her.
But never one to take the back road, Megan decided to take back her love of food and team up
with Executive Chef, Christina MacMicken to create healthy gluten-free vegetarian recipes with a
focus on taste and texture quality.
PhD candidate in Urban Planning with an emphasis in Sustainability at the University of Texas at
Arlington. She is the Director of Operations at the UTA/Fort Worth Center and a Clinical
Instructor in the Center's MSIS in Sustainability program. She serves on numerous committees
at the University and in the community that promote education and sustainability. Additionally,
Megan has always valued healthy living as evidenced by maintaining her massage therapist
license for over 13 years.
In early 2010, Megan Topham, discovered her gluten intolerance after years of undiagnosed
symptoms. For many celiacs the gluten-free diet can be extremely difficult in the initial stages.
For Megan, a practicing vegetarian, needing to go gluten-free was devastating. With nearly every
vegetarian product on the market containing wheat or gluten there were very few choices for a
busy professional who happened to be passionate about food. Products were tasteless and of
extremely poor nutritional value. Almost as much as the gluten hurt her physically – the poor
quality of her new diet mentally drained her.
But never one to take the back road, Megan decided to take back her love of food and team up
with Executive Chef, Christina MacMicken to create healthy gluten-free vegetarian recipes with a
focus on taste and texture quality.
Christina MacMicken
Growing up in a family of restaurateurs, chefs and incredible home cooks gave Christina
MacMicken a passion for cooking. At the age of 10, Christina was not only well versed in
traditional Japanese food preparation, but was already experimenting with her own recipes to try
and create more Americanized flavors her schoolmates would enjoy. By the age of 12, she was
hosting family and friend bbq's, volunteering as the sole cook for church events of 20 people or
less and was providing all the meals for her family.
In 1998, when diagnosed with Multiple Sclerosis, Christina began redesigning her collection of
personal and family recipes in an attempt to help curb her symptoms, which were exacerbated
by obesity. In the beginning, she struggled with the taste and flavors of “health food” and began
to educate herself on nutrition desiring food that tasted just as good, if not better, than the foods
she had grown up loving. Through education, healthy cooking and exercise, she was able to
lose over 140lbs over the course of 6 years and develop hundreds of recipes that focused on
taste as much as balanced nutrition. It was this experience that changed her love of food into a
passion for healthy gourmet cuisine.
With the development of these new recipes, she was eager to share her knowledge with as
many people as she could and began a cooking class and healthy lifestyle education program
for friends and co-workers who struggled with poor health and obesity issues. In 2006, after
moving to New York, she expanded her classes to include other cooks, home and professional
chefs, who were interested in making healthy gourmet foods. Through their combined efforts
they were able to form a coalition of chefs and cooks who would gather bi-monthly to share
recipes, techniques and knowledge.
After leaving New York in 2008 and moving back to Texas, Christina began offering personal
chef services for healthy gourmet dinner parties and began providing free educational tools,
cooking classes and exercise programs to people unable to afford traditional weight loss
programs. Christina has held a variety of positions in the food service industry
including: cook, manager, general manager, personal chef and executive chef.
MacMicken a passion for cooking. At the age of 10, Christina was not only well versed in
traditional Japanese food preparation, but was already experimenting with her own recipes to try
and create more Americanized flavors her schoolmates would enjoy. By the age of 12, she was
hosting family and friend bbq's, volunteering as the sole cook for church events of 20 people or
less and was providing all the meals for her family.
In 1998, when diagnosed with Multiple Sclerosis, Christina began redesigning her collection of
personal and family recipes in an attempt to help curb her symptoms, which were exacerbated
by obesity. In the beginning, she struggled with the taste and flavors of “health food” and began
to educate herself on nutrition desiring food that tasted just as good, if not better, than the foods
she had grown up loving. Through education, healthy cooking and exercise, she was able to
lose over 140lbs over the course of 6 years and develop hundreds of recipes that focused on
taste as much as balanced nutrition. It was this experience that changed her love of food into a
passion for healthy gourmet cuisine.
With the development of these new recipes, she was eager to share her knowledge with as
many people as she could and began a cooking class and healthy lifestyle education program
for friends and co-workers who struggled with poor health and obesity issues. In 2006, after
moving to New York, she expanded her classes to include other cooks, home and professional
chefs, who were interested in making healthy gourmet foods. Through their combined efforts
they were able to form a coalition of chefs and cooks who would gather bi-monthly to share
recipes, techniques and knowledge.
After leaving New York in 2008 and moving back to Texas, Christina began offering personal
chef services for healthy gourmet dinner parties and began providing free educational tools,
cooking classes and exercise programs to people unable to afford traditional weight loss
programs. Christina has held a variety of positions in the food service industry
including: cook, manager, general manager, personal chef and executive chef.