Hello, and welcome to grub-tastic! If you’ve stumbled upon my blog by pure chance, I hope you’ll stay and take a look around.
I’m Louise, and I started this blog as a way of recording all the recipes I’ve used and enjoyed making over the years. It’s getting more and more difficult to keep track of them all.
I’ve always loved entertaining friends and family at home, but only became seriously interested in the nutritional value of food, following the birth of my daughter in 2003. I believe that both nutrition and our environment alters the way our DNA reacts, and whilst I can’t do much about the environment I live in, I can do quite a lot about the food that I eat.
In January 2015, I was diagnosed as being gluten-intolerant, and although it’s nowhere near as serious as having coeliac disease, it made me focus on what food I was putting into my body, and more to the point, how my body reacted to the food. This has led to a more recent interest in nightshade-free foods, vegetarian recipes, and by complete contrast, the paleo diet. As a result, you’ll find all sorts of grub here!
I enjoy creating wholesome meals for my family, especially with my daughter, who’s now old enough to help out. You’ll occasionally see us working together to create something delicious. That’s the plan anyway! And whilst I love making good food, I’m not the kind of person that likes to spend hours and hours preparing it all. This isn’t the place to find professional, cordon bleu style cookery – it’s just honest, wholesome, home-made grub! I often make food that freezes well, so there’s always something to hand when I don’t feel like cooking. Yes, I have a life too!
There’s lots of dishes that I’ve yet to try, so hope you’ll join me on my culinary journey – a bit like going on a journey with Rick Stein, but without the travelling bit! Well maybe not, but I hope you’ll enjoy my humour anyway. 🙂
I usually include some extra information on the products that I’ve used, along with nutritional benefits and other notes of interest.
And last but not least, I’m studying a science-based food and nutrition diploma which is proving very interesting indeed. Hopefully my newly found knowledge will be useful here.
I am not a trained chef or nutritionist so any opinions or suggestions that I offer are my own.
Thank you for visiting!