Cooking gluten-free food for the whole family isn't rocket science, it just requires a bit of thought and learning some basic skills, like how to substitute ingredients.

My previous food experiences were usually to override my body's resistance by shoving more of what was harming me into my mouth so I couldn't feel. Ouch. You may have different experiences and I would love to hear them. We are all so different and yet so alike!

As you can imagine, having staple foods such as bread, pasta and flour mixes on prescription is a vital lifeline for the majority of those who have to follow a gluten free diet, especially those where such carbohydrate rich food sources are important in their nutritional regime, such as diabetics.

While at work last week I was chatting about food - always on the agenda - and he was describing how ill and bloated he feels after eating pasta. He went on to say that even though he feels sick every single time, he still eats it regularly because "It's a treat". It literally takes days for his body to recover.

When we start a relationship, food can be really important to find common ground. If there is a mutual love of Brussels sprouts, for example (obviously a big favourite of mine!) then it's like sunshine on a rainy day. Whew!! We have something in common that we both like!

One of my work colleagues, Tom, and I were having a conversation about spit roast pig and Jerusalem. A terrifically inappropriate conversation I know!...

Calling all carnivores. We've got news for you. Vegetarianism isn't a fad. Nope. Not at all. It's not going to disappear and go the way of Pokemon, MySpace and Global Hypercolour T-Shirts.

They are little pockets of love and I devour them with glee. They have changed my life, not only are they high in vitamin A and C, they have large amounts of folic acid and dietary fibre - awesome for the gluten and grain free life I choose.

Here are my tips - simply learned from listening to my body - to stay healthy, full of energy, calmness and clarity when you're super busy...

I have gathered so many amazing recipes from the ladies at the checkout, people in the queue and my friends at work. What would happen if we connected with people all the time? What if we actually let them into our lives, even if only for a moment?

what's wrong with making mistakes? Aren't the best recipes where we just allow the process to evolve? Aren't mistakes also successes in the kitchen? I know the success is my preferred blog option - though my Coconut Mistake Cake was a huge triumph from disaster pancakes ...

Since when did Christmas become about stuffing ourselves with Christmas cheer? To celebrate family and friends and to see how much we can eat without being sick? And then exercise and starve like a maniac to lose all the weight we've piled on in the name of fun?

I've never been in a situation where I have been neglected or hungry. My life has been relatively middle class, so I've always known there would be food on my table. So there's a comfort for me with food. It

I adore food markets that go on and on and truly appreciate the displays of the fruit and vegetables in all their colours and glory. I mean, come on people, what's not to Love - aubergine and pumpkin just work, don't they?

When it comes to food, some people think I'm fussy - well, I guess you could call it that - I prefer self-loving.

Is wheat the only culprit or could it also be the way that much of our food is produced and reared? Or are we getting fatter because food is too readily available and cheap?

The National Health Service has come under fire after it was revealed that it spent £17 on one prescription gluten-free pizza – and that doesn’t ...

I was fortunate recently to have the opportunity to visit the US to see how the gluten-free food market differs from that in the UK.

A gluten and casein-free diet may lead to improvements in behaviour and physiological symptoms in children with autism spectrum disorder (ASD), recent...

Unlike the modern day, rich foods in a traditional household would have consisted of sugar, fat, flour and eggs. Now I can't imagine in the 15th century (first records of pancake day and pancake tossing) they cared about intolerances or that a need for gluten and dairy free existed but, fast forward a few hundred years, or a wee bit more, and there is most definitely a need.

Making the right food choices is never easy. And a month after Christmas, I am sure a fair number of us are still regretting eating quite as much as we did over the festive period.