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    About me

    Hi & Welcome to Cooking With Elo!

    I’m Eloïse, a gluten-intolerant veggie lover with a background in Food Innovation Management who turned her passion into her mission: making gluten-free plant-based cooking easy, delicious and accessible to everyone. Whether you have food restrictions yourself or would like to cook for friends and family, I hope we can do it together.

    P.s.: I also love a good cocktail evening with friends and family, which is why you’ll also find plenty of cocktail recipes over here. 

    My Story

    Cooking With Elo started as a part of my gut-healing journey. I had been intolerant to dairy for the majority of my life and was diagnosed with gluten intolerance in my teenage years. While it was a relief to finally know the cause of my symptoms, it was also a challenge to change my diet so drastically. 

    But everything happens for a reason, right? This shift in diet made me discover my passion for cooking and baking. I loved discovering new ingredients, experimenting with new seasonings, and creating my own version of foods I loved. And here I am, sharing them with the world because food is there to be shared!

    Education

    • Bachelor’s Degree In Biomedical Sciences – University of Liège
    • Master’s Degree in Health Food Innovation Management – Maastricht University

    Career

    Even before completing my Master’s degree in Health Food Innovation management, I knew that I wanted to go down the entrepreneurial route. Starting Cooking With Elo and getting my photographer’s authorization quickly became part of the process.

    Once I graduated, I felt that I had to take the leap and start my own business right away. So I did. I started developing recipes for a local magazine and local food businesses and in the blink of an eye, I was managing a content creation and social media management business with a focus on the food and hospitality industry. 

    But growing my blog and sharing my recipes had always been part of the bigger picture. Thanks to the freedom of time that my job provides, I’m able to continue growing it while doing what I love: COOKING.

    My favorite recipes

    • Sliced christmas nut roast on a white serving platter.
      Christmas Nut Roast
    • Penne with vegan white sauce on a white plate on a light grey background.
      Creamy Pasta Sauce Without Cream (Or Cheese)
    • Vegan gnocchi soup in a bowl.
      Vegan Gnocchi Soup
    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese

    My favorite cocktails

    • Ribbed glass cup filled with hot wine, orange slices and two cinnamon sticks.
      Hot German Wine (Glühwein)
    • Large wine glass with Aperol tonic, an orange slice and a sprig of mint.
      Refreshing Aperol Tonic (Without Prosecco)
    • Stemmed wine glass with pink cocktail on crushed ice, garnished with grapefruit and raspberries.
      Martini Tonic
    • Pornstar Martini mocktail with half a passion fruit on a marble board with glitter around.
      Pornstar Martini Mocktail (Non-Alcoholic)

    My favorite restaurant

    If you want to try the best gluten-free pizza in the world, go to Little Nonna in Paris.

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