You’ll find so many things on the Internet - including the definition of being “healthy”.

In 2013, I went on my first juice cleanse. There was also a time when I drank lemon water for 5 days and ate nothing solid. After my juice cleanse, I was told to eat nothing but vegetables, minimise meat, and that if I could avoid grains, even better. I lost weight but couldn’t focus. As good and “light” as I felt, I knew that “purge” detoxes were unsustainable in the long run.

Fast forward to 2020, when COVID-19 hit and everyone was raving about a plant-based diet. Many documentaries people were bingeing like The Game Changers (2018) were also providing evidence on health and why going plant-based was better for people - and planet. In June 2020, I challenged myself and went plant-based for a month. I had never felt so nourished, energised, and focused. Like after my juice cleanse, I felt lighter - mentally and physically. I ate from all food groups - carbs, proteins and fats - without guilt. I realised that foods that I used to perceive as “bad”, like noodles, rice etc could be on rotation in my diet. In fact, they had to be if I was eating a plant-based diet.

Finding peace with food

Gradually, my relationship with food changed. I grew to be more intuitive about how I eat. I’ve learnt to listen to my body and stop eating when I’m full. On a plant-based diet, which is also largely a whole foods diet, I don’t have to discriminate good foods from bad. I’ve learnt that if something is classified as a whole food, it is likely to be energy-giving and good for the body.

I’m no saint - I still indulge in things like pizza and beer. But these are occasional foods to enjoy, while my staple diet remains whole foods, plant-based. I classify myself as a flexitarian since I also allow myself to indulge in animal protein. You don’t have to give up meat to reap benefits of a plant-based diet.

Experimenting with plant-based cooking has not only opened up a new world of cooking, but also paved the path for me to become more plant-forward. Now, I eat one plant-based meal a day.

And I want to help people get there, and share my journey along the way.

Balsamic vinegar is boring

Experimenting with plant-based cooking has opened up a new world. I love working with plants - that’s why I created Loaded Gun Kitchen. Earlier in life, all I used to use as a dressing when I’d have vegetables was, sadly, balsamic vinegar. That got pretty boring.

Loaded Gun was born from a personal desire to create flavour bombs that excite the taste buds and help people - meat eaters, flexitarians, vegetarians and vegans -  get more plants into their diets.

I’m now hoping to create a whole range of sauces and alternative proteins that will provide variety. I hope they will influence how you cook your food, and allow you to rotate your home cooked meals. Ultimately, I hope they help you feel your best.

My love and my light,
Lynn :-)