Thoughtful Food Lincoln

After a lot of research and spending a week eating vegan food at a festival in 2017 I made the decision to cut meat out of my diet. I’ve now stopped eating fish and finally made it to vegetarian and I’m working towards becoming vegan. Being allergic to milk all my life has meant cutting out dairy isn’t a problem it’s only eggs for breakfast I would really miss.

I love getting creative with meals in the kitchen and I’m always focused on trying to make healthy and delicious food (that doesn’t break the bank!). Follow my Instagram for more recipe ideas and healthy eating tips.

I don’t have any food requirements, but I have a growing number of friends and family who do, so I’m trying to increase the number of recipes I know that cater to the different eating requirements. I also work hard to find food and recipes without certain foods that taste the same and as good as the food I’m used too, because I don’t think that by living without things like dairy or gluten that you should have to live without tasty food.

Easy cooking is also something I love which is why I created the three ingredient recipe series, because not everyone has an inner chef, but everyone deserves tasty food. My family also has a history of type 1 diabetes, which means I’m very aware of the sugar that is in my diet and the food I make for my family, and try to look at ways to reduce it.

When I was a younger I decided I wanted to be a vegetarian. It lasted two years, and since then my diet has had a lot less meat. I genuinely prefer the taste of Quorn rather than chicken, and I like to cook things like vegetable curries.

Writing blog posts for Thoughtful Food Lincoln means that I can explore different diets more, and learn more about vegetarians, vegans, gluten-free and sugar-free diets. I like to cook, but I love baking and so I enjoy the challenge of baking something without using gluten, or without using eggs and dairy so it can be suitable for vegans.