What do you do when you're a foodie but, the food that you love is "just not that into you"? You blog about it of course.
There's nothing quite as satisfying as a humble sandwich. Choose your ingredients well and you hold in your hands, a convenient, nutritionally dense and macro-balanced meal.
Think oozy Burrata with salty, paper-thin Prosciutto, rocket and a crack of black pepper, drizzled with Extra-Virgin Olive Oil and enclosed between two generous slices of lightly toasted Ciabatta Bread or better yet, an antipasto of Bruschetta with a classic pomedoro and basil topping.
And that's just my Italian influence talking...The South African in me craves a "Steak Sarmie" filled to the brim with tender slices of still-pink-rump-steak and caramelised onions - oh and let's not forget the OG of all breakfast foods: avo toast with a runny-yolk poached egg.
Now imagine being told you need to exclude majority of these things from your diet because they may or may not be causing your digestive issues and eczema symptoms...
We'll that's me - hi I'm Leah and I have food intolerances. I'm 29 years old and I'm a new student at The Nutrition Institute.
Here's a photo of me and my Italian Mamma (in-law) last Christmas.
She's taught me most of what I know about cooking and eating the foods that I love today - fun fact: 3 foods in this picture are now on the avoid until further notice list...
I've started this blog as somewhat of a journal to document the process of learning (and unlearning) what I know about food and choosing what's worth putting into my mouth.
Food means so many things to me; it's the fuel I use to power my active lifestyle, it's the medicine I use to cure anything from a common cold to a broken heart, it's the thing I look forward to most when travelling to new places and my favourite way to connect with the people I love.
This blog is not so much to educate but if you learn a thing or two alongside me on my journey I'd be grateful for the company.
Signed,
A girl, looking at a sandwich, hoping that it's free of yeast, onions, cucumbers and macadamia nuts.
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