nourish, simplicity, beauty
eat well, laugh often, love much
Wooden Spoon Kitchen began as a cooking school after my years as a Home Economics teacher. Teaching the next generation essential cooking skills has always been close to my heart, and I wanted to create a space where cooking could be accessible and fun for everyone. Over time, this passion evolved into a food blog, where I began sharing simple, wholesome recipes for those who feel overwhelmed or uninspired in the kitchen. As Wooden Spoon Kitchen grew, so did my love for food photography. I learned how to style and capture the beauty of food, combining my passion for teaching, creating, and sharing.
Now, my focus has expanded beyond recipes—I also offer food photography services and online resources to help others find their way in the kitchen.
Today, my journey is evolving again. As I embrace this new stage of life, including navigating peri-menopause, I’m focusing on health, balance, and purposeful living. Wooden Spoon Kitchen has become more than just a blog—it’s a reflection of my commitment to living simply, sustainably, and beautifully. Whether through cooking workshops, creating healthy recipes, or capturing food through photography, my goal remains the same: to inspire and help others find joy in food and life.
latest from the blog
my food philosophy
As a real foodie I find it very hard to only choose one diet path but here are some points of my food philosophy.
- Like Michael Pollent said: ”Eat Food, not too much, mostly plants.
- Limit sugar intake, I rather only have cake once in a while, but when I do I enjoy it. I don’t use any artificial sugars and only stick to unrefined sugars like dates, honey and coconut sugar. Life and diet are all about balance.
- When eating meat, eggs and dairy I stick to good quality organic products but I also try to limit my dairy intake and make my own nut and oat milk when I have time.
- I include a lot of beans and pulses in my diet and eat a plant-based whole food diet.
- I plan my meals around vegetables and what is in season and if you are lucky enough to buy from farmers or organic that is always the best way to go.
- I cook 90% of our meals and very rarely eat processed food
