Welcome to Cooking With Elo!
I’m Eloïse, but please call me Elo! I consider myself a gluten-intolerant veggie lover with a nerdy side when it comes to food science (hence my Master’s degree in Food Innovation Management).
My mission? Help you start or upgrade your plant-based journey with easy and realistic recipes and make Cooking With Elo a well-rounded resource for all things plant-based cooking and healthy eating (even with food restrictions).
My Food Story (And Why I Get It)
Food intolerances can be a daunting road to navigate. Trust me, I know this firsthand. As a child, I was diagnosed with a lifelong dairy allergy–one that brings back vivid memories of Alpro vanilla pudding from my preschool days.
But it was during my teenage years that my health took a detour. The revelation of gluten intolerance was the missing puzzle piece that explained years of symptoms. I started rebuilding my gut health and drastically changed my dietary habits.
I encountered the same hurdles you probably did: those exorbitantly expensive allergen-free products, the gluten-free bread that needs rescuing in the toaster, and the insanely long ingredient lists filled with gums and thickeners that do little to support a weakened gut barrier.
The era of reading labels, seeking alternatives to familiar favorites, and inquiring about allergen menus at the restaurant had officially started. I've experienced the helplessness, frustration, and disappointment that I'm sure resonate with you, too.
The Start of Cooking With Elo (For You & For Me)
Let’s rewind for a bit: At 16, when I went gluten-free, I started a secret food blog that I told no one about (you know how kids in high school can be). A place where I shared my gluten-free recipes – hoping they would help even just one person.
I knew homemade cooking was the way to make gluten-free food taste good. I started experimenting a lot in the kitchen (hello rice and buckwheat flour) and quickly realized how hard it is to reproduce the taste and foods made with wheat flour.
During my Master’s degree in Food Innovation Management in the Netherlands, my newly acquired knowledge of food science helped me bring my cooking skills to the next level and I spent a lot of time perfecting recipes.
That's when I launched Cooking With Elo, and it has since become my full-time vocation. If you're curious about my blogging journey, you can tune in to my podcast episode, "10 Things to Know When Starting a Food Blog," on Eat Blog Talk.
Now I’m sure you’re wondering when I went plant-based. After graduating, I found myself gravitating more and more towards plant-based foods until I decided to cook exclusively plant-based. But let me explain…
My thoughts on plant-based eating
I believe in a plant-first approach to eating for health, sustainability, and ethical reasons. However, I am not 100% vegan. While I cook exclusively plant-based, I do occasionally enjoy animal-based products at my family’s or restaurants. This is also the reason why I choose not to label the blog as vegan even though most recipes are.
To me, the question of plant-based eating is not all black and white. I believe it’s about finding a balance that feels right for every one of us. It’s about consciously reducing our meat consumption and eating seasonal and local produce. It’s about making health-conscious choices, eating real whole foods, and reducing consumption of ultra-processed products. A luxury –I’m well aware– that unfortunately, not everyone can afford.
What Awaits You Here
On Cooking With Elo, I focus on sharing healthy, plant-based, and gluten-free recipes. I draw a lot of inspiration from the Mediterranean diet –which is probably where my love for olive oil and veggies comes from.
All my recipes are designed to be prepared on the stove or in the oven, without the need for specialized kitchen appliances – except for a blender, you most definitely need a blender (I love and swear by this compact personal blender).
Looking Ahead: 2023-2024
As life gets busier—hello adulthood and homemaking—I understand the need for systems that make healthy cooking more manageable. That's where meal prepping comes into play. It's become a game-changer in my life, helping me save time, money, and, most importantly, my sanity.
Currently, I'm hard at work creating a series of e-books dedicated to meal prepping and simplifying plant-based cooking. You can sign up for the newsletter to be the first one to hear about my first e-book release.