I moved to Belgium from Hungary with my family in March 2005. I’m a mother of four. In our family, a genetic condition has always defined what I can cook, so I don’t use, for example, animal grease. And because of this condition, for over 30 years now, I put food that I prepared myself on the table one or two times a day.

When my youngest son was diagnosed with gluten intolerance, I thought nothing would surprise me anymore. Then came the realization that my youngest daughter and I were gluten intolerant too. It turned out that we are also lactose intolerant, and after further tests, we received a definitive diagnosis that a lot of allergies and intolerances also affect our lives. I guess I’m going to have to list our allergies to avoid misunderstanding why I use certain vegetables and fruits in my recipes. Well, the list: onions, fresh (not cooked) garlic, carrot, celery, soy, hazelnut, almond, nuts, mustard, tomatoes and all types of fish.

We’re allergic to wheat, too, so I can’t even touch wheat flour and dishes made of that.

Today, after two years, it’s easier for me to get over the difficulties to make everything more tasty for us. Sometimes I hit walls, a door closes, but then I climb through the window, like my grandmother said. ❤

“Not all of us can do great things. But we can do small things with great love.” (Mother Teresa)