I never set out to become “that person with food allergies.” But over the years, as my body started reacting more and more to things most people take for granted, gluten, dairy, paprika, chili, even curry, I found myself stuck in a constant loop of discomfort, inflammation, and frustration.
At first, I felt defeated. Eating out was complicated. Cooking at home meant reading labels obsessively. And I missed the joy of food, the freedom to explore flavours, share a table with friends, and nourish myself with confidence. So I did what I always do when something doesn’t work: I started from scratch.
This cookbook is the result of that journey. It’s not about restriction. It’s about rediscovery. I learned to swap spices for herbs, richness for freshness, and found that flavour didn’t come from dairy or gluten – it came from balance and ingredients that actually love me back.
These recipes are the meals I wish I had when I started this path. Real food, full of flavour.
I hope this collection helps you feel inspired – whether you’re navigating allergies, cooking for someone who is, or just looking for wholesome, Mediterranean-style meals made with love (and lots of olive oil).
Here’s to food that heals, empowers, and brings you joy at every bite.
People often ask why I don’t cook with chili, paprika, capsicum, or curry. The answer’s simple: my body doesn’t get along with them. If you’ve ever had a burning mouth, itchy throat, or an upset stomach after eating certain spices, you’re not the only one.
Here’s what I’ve figured out. Chili, paprika, and capsicum all come from the nightshade family, along with tomatoes, eggplants, and potatoes. Some of us are sensitive to them. It’s not a full allergy, but more of a quiet protest from the body saying, “Nope, not for me.”
Then there’s capsaicin, the compound that gives chili and paprika their heat. It’s harmless to most people, but it can trigger all kinds of discomfort for others – burning, itching, digestive issues. Curry is its own story. It’s a mix of spices, and figuring out which one is the culprit isn’t always easy. Maybe it’s turmeric, maybe cumin, or maybe it’s just the whole combination that feels too much.
And for some, it’s not even the spice, but how their body handles histamines, compounds that can lead to skin flare-ups, headaches, or bloating.
For me, steering clear of these ingredients just feels better. And honestly, I don’t miss them. There are plenty of other ways to add depth and flavor to food without turning up the heat.
So if you’re in the same boat, don’t worry, you’re not picky or difficult. You’re just paying attention.
In 2017, I published my very first e-book, Simple Foods, available on Apple Books. It was more than just a collection of recipes, it was the start of a movement. After years of navigating food sensitivities, confusing labels, and bland “healthy” meals, I knew something had to change. So I went back to basics: real ingredients, no additives, no allergens, and full-on flavor.
Simple Foods is a clean, allergy-smart recipe guide designed for real families. Every dish in the book is gluten-free, dairy-free, soy-free, and additive-free, crafted with love and purpose. From nourishing breakfasts to fuss-free dinners, these recipes are built for people who want to eat well without overthinking every bite. It’s food you can feel good about, no fear, no fads, just simple, joyful cooking.
This e-book laid the foundation for everything that followed: a lifestyle and a brand rooted in trust, flavor, and freedom. Whether you’re newly navigating allergies or just want to clean up your kitchen, Simple Foods is your first step toward eating with confidence, and loving every bite.
Building on the success of my first e-book, I released a second in 2021, a joyful, feel-good collection all about picnics. This book celebrates the beauty of outdoor eating: simple prep, clean ingredients, and food that travels well without compromising flavor or nutrition. Inspired by Mediterranean staples and allergy-friendly twists, every recipe is gluten-free, dairy-free, soy-free, and fuss-free. From mason jar salads to make-ahead wraps and family-friendly treats, it’s all about making memories, not mess. Whether you’re planning a beach day, park hangout, or garden lunch, this book brings sunshine to your snacks and freedom to your food.
And now, in 2026, I’m thrilled to be releasing a brand new Simple Foods book, bigger, brighter, and even more allergy-smart. This edition brings together years of community feedback, kitchen experiments, and family wins. It’s packed with brand-new recipes, meal plans, and clean eating tips that fit real life, whether you’re juggling kids, work, health, or all of the above. Like everything I create, it’s 100% gluten-free, dairy-free, soy-free, sugar-conscious, and full of flavor. This book isn’t just about food, it’s about freedom. Freedom to cook with confidence, eat without stress, and enjoy every bite.
The journey started in my kitchen.
Now it’s yours too. 💛🌿
And this year, alongside the new Simple Foods book, I’m launching something extra special: the Little Chefs series. It’s a fun, hands-on collection made just for kids, or families who want to cook together. Each mini-book is packed with allergy-smart, mess-friendly recipes that little hands can help make (and eat!). Think: banana pancakes, veggie pizzas, and smoothie pops, all gluten-free, dairy-free, soy-free, and joy-filled.
At the heart of my children’s publishing journey is a growing collection of stories designed to make healthy food fun, familiar, and empowering for young readers. Within this world, children meet the Veggie Superheroes, a colourful cast of characters who turn everyday vegetables into heroes with big personalities and important messages about confidence, teamwork, and making good choices.
This is just the beginning. Many more Little Chefs stories are in development, expanding the characters, themes, and adventures. All with the same goal. Helping children build a positive relationship with food, one story at a time.
The goal?
To raise confident, curious eaters who know how to nourish themselves from the start.
Because food is more than fuel, it’s a skill, a memory, and a way to connect.
And every little chef deserves a safe, happy seat at the table. 🍓🥄👩🍳