It’s about food, it’s about eating, it’s about indulging, it’s about living life. It’s not about being prissy and fussy and boring. – Marco Pierre White
Keto means different things to different people. For me, it isn’t a set of rigid rules or calculations — it’s a way of eating that helps me feel my best.
I don’t count macros or obsess over numbers. Instead, I pay attention to how my body responds — my energy, my mood, my health markers. Over time, I’ve learned what works for me: plenty of colourful low-carb vegetables, good-quality protein, and healthy fats that keep me satisfied.
What I also realised early on is that if I wanted to stay on track and still enjoy food, I’d have to cook everything myself. It’s the only way to be sure of what goes into my meals — to keep my carbs within limits and to make sure I’m eating the right fats.
That’s when my interest in cooking really took off. I decided that if I was going to do this for life, I might as well do it well. I didn’t want to feel deprived — and honestly, I’m worth the effort.
I watch cooking shows and follow both celebrity home cooks and professional chefs for inspiration. Many of my recipes start as restaurant-style dishes that I simplify into homier, more approachable versions. It’s a huge learning curve, especially when it comes to making food look pretty, but I’ve learned that flavour always comes first. I’ll never be the kind of cook who plates with tweezers!
I focus on fresh, seasonal ingredients and make my own condiments, sauces, and spice mixes from scratch whenever possible. I do use sugar substitutes, but only in moderation — just enough to enhance, not overpower, flavour.
This site isn’t about perfection or strict adherence. It’s about creativity, curiosity, and making food that’s both nourishing and joyful.
I include nutritional information with each recipe (calculated using an app), but treat those numbers as a guide — not an absolute. Ingredients vary, and so do we.
Keto, for me, is a lifelong framework — one that keeps evolving as I do.