The last few weeks have flown by, and so much has changed! Firstly, I left my job, which is always bittersweet – terrifying, but exciting. Secondly, after several visits to the doctor it has emerged that I am gluten-intolerant. In all honesty, I thought that the change would be more dramatic than it has been – luckily I’ve always been more of a rice fan, so my diet hasn’t changed too drastically. I’m excited to explore a whole new area of baking and cooking and I can’t wait to document that journey on this blog.
So far, my local Planet Organic has been an absolute savior. Although most mainstream supermarkets to cater to coeliacs and gluten intolerant people there is such a great selection at Planet Organic that it’s been the only place so far I don’t feel like I’m strapped for choice.
One of the first things I invested in after finding out was a spiralizer. I’d read so much about them on other food blogs and I am so happy with mine! Pasta is definitely a major staple at ours, and this gluten and carb free version even impressed the resident sceptic.
First thing I tried out was a Thai green chicken curry (recipe here) with courgette noodles. It was perfect for a hot day, as the heat from the sauce and the crisp noodles really went well together.
I’m really excited for this new direction and I can’t wait to see where it goes.