I’ve always loved to cook but when I was diagnosed with IBS in 2009, I became even more interested in pushing my boundaries. Being given such extreme limitations,  everything becomes trial and error. The experience really opened my eyes to all of the different substitutions I could use in the kitchen.  While I was on an elimination diet to find out what was going on with my insides,  I also developed an intolerance to dairy. I chose to make the best of a bad situation and look at the opportunities it provided, rather than those it took away. I’m always willing to try anything food related once, if I like it, there are usually about 20+ recipes it will very quickly be incorporated into. If not, I’ll pretend it never happened and disavow it’s existence, much like seaweed.