COOKING IN GRANDMA'S KITCHEN

I believe in realistic nutrition. In a world where time feels scarce, the food industry offers endless “quick-fix” solutions — but the truth is that our own quick fixes are often far healthier, more satisfying, and far more enjoyable, once we shift our mindset.

I’m not remotely “holier than thou” when it comes to food. In fact, I strongly believe that rigid rules — never eating chocolate, sweets, or crisps — usually backfire. Human nature being what it is, the more we restrict, the more we rebel. A realistic, sustainable approach works far better.

Where this philosophy comes from

My approach to nutrition is rooted in my upbringing — largely by chance rather than design. I was diagnosed as Coeliac at just six months old, which meant a strict gluten-free diet from infancy. In the 1970s, there were no “free from” aisles and very few ready-made options. My parents had little choice but to cook everything from scratch.

As a result, I grew up on simple, home-cooked food — not because it was trendy or virtuous, but because it was necessary. That meant very little exposure to preservatives, colourings, or ultra-processed foods. Over time, I have come to believe that this “real food” approach played a significant role in supporting my health and resilience.

It also shaped a belief I still hold today: if it’s good food, it could have been cooked in your grandma’s kitchen.

My food philosophy

When I work with clients, nutritional details will always vary depending on goals — weight loss, sensitivities, performance, or health support. But the foundation is always the same:

• Eat a wide variety of foods

• Eat a wide variety of colours

• Keep food enjoyable, flexible, and social

  
  

This approach supports not just physical health, but a healthier relationship with food — for adults and children alike.

Simple principles that really work

• Work with likes and dislikes I’ll never insist someone eats food they hate or follows a plan they can’t sustain. Motivation comes from enjoyment, not force.

  
  

• Embrace variety Explore different fruits, vegetables, proteins, herbs, and spices. Even small changes — a new colour, a new ingredient — can make meals more interesting and nourishing.

  
  

• Home cooking doesn’t have to be complicated Simple meals count. An omelette, a stir-fry, roasted vegetables, or chicken with yoghurt and spices can be both nutritious and quick.

  
  

• Food is not just fuel — it’s an experience I’m not a fan of obsessive calorie counting. While numbers can sometimes be useful short-term, long-term health comes from awareness, enjoyment, and listening to your body.

  
  

• Mindful eating regulates appetite Processed foods can disrupt natural hunger cues. Eating slowly, noticing flavours and textures, and stopping when satisfied helps the body self-regulate far more effectively.

  
  

• Notice how food makes you feel Keeping a simple food–mood note — even just noticing energy levels or digestion after meals — can highlight patterns and sensitivities without restriction or fear.

  
  

• Small, sustainable changes win Radical overhauls rarely last. Gentle adjustments that fit your life are far more powerful over time.

• The benefits reach far beyond weight

  Improving nutrition can positively affect energy levels, mood, strength, digestion, joint health, skin, and immune function. Nutrition also plays an important role in mental wellbeing, including stress, anxiety, and low mood. But perhaps most importantly, eating well supports how you feel day to day — physically, mentally, and emotionally.

  
  
  
  

A final word on mindset

Nutritional change works best when it’s approached with curiosity rather than restriction. Start by noticing what you already eat, then explore small ways to add variety, colour, and nourishment — without removing pleasure.

When food feels supportive rather than stressful, healthy habits become sustainable. And that, ultimately, is the goal.