Acerca de The Gallbladder Kitchen
Hello, and thank you for stopping by.
Twenty years ago I had my gallbladder removed. Like most people, I was sent home with a photocopied leaflet, a vague instruction to "eat a low fat diet", and absolutely no idea what that meant in practice.
It took me years to work it out. Which meals worked and which ones I'd regret. Which everyday foods had far more fat in them than I'd ever guessed. That it does get easier, even when it doesn't feel like it will.
Nobody told me any of that. I had to learn it one uncomfortable evening at a time.
That's why I built The Gallbladder Kitchen.
It's low fat recipes that don't taste like punishment, straight answers to the questions people are too embarrassed to ask, and honest guidance from someone who has actually lived it — not a leaflet.
Everything on the site is free. No paywall, no sign-up, no gatekeeping. Someone three weeks post-op at eleven at night, searching for whether they can eat a normal dinner again, shouldn't have to pay to find out.
But it isn't free to run.
There's hosting, the domain, the recipe ingredients I buy and test and often get wrong the first time, and a lot of hours spent writing and photographing. If the site has helped you, or saved you a bit of the guesswork I went through, a coffee genuinely helps keep it going.
And if you can't, that's completely fine. Use the site, share it with someone who needs it, and know that it's there.
Thank you for being here.
Rachel
Twenty years ago I had my gallbladder removed. Like most people, I was sent home with a photocopied leaflet, a vague instruction to "eat a low fat diet", and absolutely no idea what that meant in practice.
It took me years to work it out. Which meals worked and which ones I'd regret. Which everyday foods had far more fat in them than I'd ever guessed. That it does get easier, even when it doesn't feel like it will.
Nobody told me any of that. I had to learn it one uncomfortable evening at a time.
That's why I built The Gallbladder Kitchen.
It's low fat recipes that don't taste like punishment, straight answers to the questions people are too embarrassed to ask, and honest guidance from someone who has actually lived it — not a leaflet.
Everything on the site is free. No paywall, no sign-up, no gatekeeping. Someone three weeks post-op at eleven at night, searching for whether they can eat a normal dinner again, shouldn't have to pay to find out.
But it isn't free to run.
There's hosting, the domain, the recipe ingredients I buy and test and often get wrong the first time, and a lot of hours spent writing and photographing. If the site has helped you, or saved you a bit of the guesswork I went through, a coffee genuinely helps keep it going.
And if you can't, that's completely fine. Use the site, share it with someone who needs it, and know that it's there.
Thank you for being here.
Rachel
Seguidores recientes