In addition to cooking and baking, I do a lot of exercise, so I like to include protein with the majority of my meals. Not only does it help with training, giving me the slow release energy I need, but it also helps keep me full and stops me eating as many carbs, which I know my love handles like!
So I try to balance my weekly food, to ensure I include what I need to give me the energy to do what I love and also enjoy the food I cook.
I use a lot of lactose free or alternative milks and oils, such as coconut oil or lactose free yoghurt. I do also eat a lot of Gluten Free meals, but I have not totally cut it out. I believe you can use all the recipes and adapt them to eliminate your particular sensitivity, or swap items such as fish for quorn or tofu.
Using the whole vegetable and not wasting it, is a must, so I sometimes make lots of meals from one vegetable, which is also cost effective. To save on time or to ensure I always eat a decent meal, I do a lot of bulk cooking, so this helps when there is little time. Most meals will keep for 3 days in the fridge, or freezer for much longer, generally up to 3 months.
Button Bakes & Creates 