{ NICE TO MEET YOU! }
I’m Felicia.
A simple girl with Singaporean roots who moved to Argentina for love.
It’s difficult to believe that I’ve been writing a food blog for the past seven years, when just a little while before that, I didn’t even know how to switch on the gas oven in the kitchen.
And it’s even harder to believe that it’s been almost nine years since I packed my belongings, uprooted myself from Singapore, flew across the globe and made Buenos Aires my home.
{ FROM SINGAPORE TO BUENOS AIRES }
Life sure has its ways of surprising me, and I’ve learnt that it’s often best to go with the flow, and embrace the changes as they come.
When I first landed in Buenos Aires, also known as “the Paris of South America”, I lugged with me two 26kg suitcases and carried a heart bursting with hope.
I needed as much hope and optimism as possible, to be honest. I’d just made a life-changing decision to move across the oceans and continents to live in the same country as Juan, whom I’d met while studying in Germany during my exchange (you can read about my big move in this post).
I’d just quit a job in a large international bank, and stepping foot in a country whose language I didn’t speak, and where I had no friends to call my own, was intimidating and challenging by a long shot.
I was armed with a large smile, romantic dreams, and ready for the adventure of my life. And indeed, Buenos Aires delivered all that and more.
{ THE BEGINNINGS OF DISH BY DISH }
As I gained my footing in this beautiful Argentine capital that is now very much home for me, I realized I wanted to connect with others through writing, a passion that captured my heart since I was 10 years old.
The question was – what should I write about?
When I found myself attending a cooking class every Thursday night, my heart beating with enthusiasm as I saw the professor rolling out fresh dough, or stirring a wooden spoon in a pot full of beetroot risotto, I knew the answer had found me.
Dish by Dish was initially a small and personal space to prove to my family and friends back home that I had eventually been “domesticated”; a sort of testament that I was able to pick up any skill I set my heart to. At that point, my one and only faithful reader was my mum, the woman I love the most.
I’ll be honest and tell you that I never expected it to become a food blog with more than just a handful of readers. I also never expected that food blogging would become a passion that gives back so much more than I put in.
But it did. Through this blog, I’ve had plenty of practice in the kitchen (at least two to three times a week), I’ve even learned how to handle a DSLR in manual mode without fear, and most importantly, I’ve made so many wonderful friends in the food blogging world – through fellow bloggers and readers alike.
More than that, I feel like I’m finally making a difference in this world, dish by dish.
{ WHY GLUTEN-FREE RECIPES? }
In early 2015, my husband Juan was diagnosed with Celiac Disease, which basically meant that he had to eat exclusively gluten-free from then on. I started dabbling with gluten-free recipes out of necessity. All the breads, cakes, and cookies that Juan used to love before becoming Celiac were now off the table, and both of us had to learn our way into this new gluten-free world and kitchen.
At first, I was worried that gluten-free foods meant we had to sacrifice taste, but now I’ve realized that gluten-free doesn’t have to taste bad. In fact, there is a whole world of gluten-free recipes that look and taste so good no one would have realized that they are gluten-free.
Along with not being able to eat gluten, Juan is also lactose intolerant (as of early 2020), so many of the recipes I now test and publish are also dairy-free.
I’m not a registered dietician nor do I have formal training, but the recipes I share are based on my experience in the kitchen.
{ MY HOPE FOR DISH BY DISH }
My heartfelt desire is that anyone will be able to feel at home at Dish by Dish, either through a healthy recipe that calls out to them, or simply through the stories on the blog, that will hopefully touch their hearts.
At Dish by Dish, where personal stories and simple recipes intertwine, I hope you’ll stay a while, with a steaming cup of tea in one hand and a cookie in the other.
Let’s be friends!
{ SOME SIMPLE NOTES }
If you’d like to know more about food blogging, or starting your own food blog, here are are a couple of posts that you’ll find useful. If you have any doubts, just email me.
- How to Start a Food Blog in 5 Minutes
- Top 30 Tips for Food Bloggers
- Food Photography Tips for Food Bloggers
- Food Blogger Resources
- Kitchen Tools I Recommend
{ MY E-COOKBOOK }
I launched my first e-cookbook in July 2015 – an accomplishment I am very proud of!
The Simple Healthy Breads & Treats e-cookbook was mainly written with my mum as an inspiration, and it’s a dream come true to see the fruits of months’ of effort come to pass. More than anything, I hope this cookbook will inspire you to eat better, live healthier, and learn that food is really our medicine.
I know you’ll love it – so check it out & get a copy, then tell me what you think!
Hi!
I am right this minute making the Buckwheat GF Bread…
I used the ingredients and measured well, but the batter was very thin. And so I took a chance and added about 3/4C DIY ground Oat Flour. I sure hope it will turn out… I was already into the ingredients and didn’t know what else to do!!
Hi Jill, sorry I just saw this! How did your loaf turn out in the end?
Hi Felicia! I love, love, love the fluffy gluten free buckwheat loaf bread recipe! I’m so excited to have found something easy, that feels more whole grain than starchy, if that makes any sense. Great job! I’m a long time cook and dietitian who recently found that my tummy is much happier without gluten, and I’m a card-carrying foodie, too, so your blog and recipes will be my new resource for all things gluten free.
Thank you thank you thank you!
Mimi Ellis, PA-C, RDN, CHC
Hi Mimi!! So happy to hear that you love the buckwheat bread! I spent quite a while developing that recipe and it has become a favorite bread recipe in my family as well as with other readers. Your compliments are really appreciated, especially since you’re a long-time cook and dietitian! Thank you for taking the time to comment and to let me know how it went. I hope to see you around the blog again sometimes soon!
xx,
Felicia
I was thrilled to see this recipe for gluten free buckwheat bread until I saw that the recipe includes eggs. To which I am highly allergic.
Do you have a gluten, egg free recipe for bread Felicia.
Sara who was born in Kinrara Hospital, Selangor, Malaysia!
Hi Sara!! Happy to have you here. Sorry to hear that you can’t have eggs, I have a gf, egg-free, dairy-free recipe for whole grain bread that you might want to try: https://www.dishbydish.net/gluten-free-whole-grain-bread-dairy-free-vegan/.
Hope to see you around the blog again sometime soon!
xx,
Felicia
what if I have no more brown rice flour. what other flour can I use
Hi Missy, if you don’t have brown rice flour, you can substitute it with sorghum flour or millet flour 🙂
You are officially my new go to person for wonderful gluten free recipes…
Thanks for your lovely note Glenda! Glad you’re enjoying the recipes!!
xx
Felicia
Hi Felicia! I was thrilled to find your recipe for GF naan. I made some this morning with King Arthur All-Purpose GF baking mix (includes xanthan gum), Bob’s Red Mill Tapioca Flour/Starch, Bakewell Cream (no milk involved) baking powder, 1 large egg, a little more than 1/4 cup warm water. I don’t have a cast iron skillet and getting the skillet I do have to the right degree of hotness was an educational experience. I thought the resulting naan were too salty and might actually benefit from a little contrast (honey? sugar?) but will have to experiment. Have you gotten any comments about saltiness?
Thanks for your blog and recipes!
Hi Lisa! Glad to have you here, and thanks for sharing how it went! I don’t remember comments about saltiness for this naan recipe, but of course, feel free to adjust the amount of salt according to how you like it 😉
I was looking at your recipe for coconut milk ice cubes. How do you combine the fat from the coconut oil into the milk and it not be lumpy with fat? No matter what you do , it seems that it would always separate.
Hi Felicia,
I loved your Gluten Free Sandwich Bread recipe. (https://www.dishbydish.net/2016/10/03/easy-gluten-free-sandwich-bread-vegan/)
I would love to feature it in our website, Greenthickies.com. I will not be posting the actual recipe, but will only use one image from the post and a small quote and link directly back to the original post in your site.
Will that be all right?
Thanks a lot :),
Katherine,
Greenthickies.com
Hi Katherine! Nice to meet you and thanks for asking! Sure, please go ahead and use one image (please credit Dish by Dish) and then link back to the gluten-free sandwich bread recipe on my site. thank you!
hi Singapore Girl
i happened to see your website by a small window via the online streaming.
I also posted your webpage on the Singaporeans in Americas.
It is a page for the Americas.
You will be the very first Singaporean i am aware of in Argentina.
So hopefully the members of SIA will be writing in with interest on your food blog.
Cheers
Yuan Nik Shia.
Member of the SIA family fb page.
2020.
Hi I was wondering if you had the nutrition guide for your flax seed bread I would really Apprecite it thank you I love it I made a rew changes I eat low carb so I replace the tapioca flour with 1/2 cup of psyllium husk
Hi Carole! Thanks for writing! And I’m so happy to hear that you love the flax seed bread. I don’t provide nutrition guides as I’m not a certified RD, but I believe there are websites online where you can key in the list of ingredients and they will tell you the calories, fats, etc! Hope that helps!!
Wow Wow Wow ! ! !
I really lvee this new look of Dish by Dish – it is so warm and welcoming and at the same time so very refreshing 🙂
Well done darling – you are indeed moving from strength to strength ! I am very inspired by your steady progress. Keep up the good work and be a blessing to all your readers. There is no denial that I have been very blessed as I follow you on your blog
Sending you lots of love from home,
Mum
Yay! So happy that you love the new look! Been working on it for months and couldn’t wait to launch the new design :))
Hi felicia, not sure how to comment on here but giving it a go! Any chance of adding the macros to your recipes? Would be interesting to see the breakdown of Fats, carbs and Protein. Otherwise, the recipes are out of this world. Allan
Hi Allan! Thanks so much for commenting and reading! 🙂 The reason why I don’t provide breakdown of fats, carbs and protein is because I’m not a certified nutritionist, and I believe that we should focus more on eating better instead of counting carbs 🙂 I’m really glad you enjoy the recipes though! Thank you so much for your kind words! Felicia
Hi Felicia! It had been so long since I last been on the blog community. I love your new looking blog! Lots of good looking and delicious recipes that I have yet go through. And your e-cookbook is great! I can’t wait to catch up with you about what you had been up to and life.
xoxo,
Irene
Hey Irene! Wow, indeed! It’s been so long! How have you been? Are you still blogging? Would love to connect with you again! 🙂
Hi Felicia,
I nominated you for the Liebster Award. I’ve always enjoyed how you weave your own personal stories with your recipes. All of your food photos look amazing and I enjoy reading your posts each time!
https://rbjello.wordpress.com/2015/09/07/the-liebster-award/
~Jackie
Thank you for the nomination Jackie!! 🙂
Hello! I am going to buenos aires for a short vacation in mid September, and plan to stay in San Telmo. Is it really dangerous there as mentioned in Scam City or is that just overrated? (I’m from Singapore!) 🙂
Hi Ika!
Cool that you’re coming to Buenos Aires!
San Telmo is an older neighborhood which is very nice in the day with some tourist attractions (weekend market, antique fair), but at night it’s not as safe as compared to Palermo..
Palermo is also a lot more central to most of the city (compared to san telmo).. i would suggest either stay in Palermo or Recoleta instead..
🙂
Thanks for the suggestion! I was looking at palermo too, so i guess i will get a hotel there. is there anything that you need from singapore? I can help you get it 🙂
Hi Ika, no worries! I don’t need anything as I’ve just moved to Washington DC for the next few months – thanks for offering though! I hope u enjoy your stay in BA!!
Hi Felicia. 🙂 I happened to be browsing the internet for a history on Dulce de Leche for a paper I need to type up for my class, and I stumbled upon your site. It’s amazing! You are a real inspiration. Just when I thought I was losing motivation, I stumbled upon this beautiful site. I’m currently a chef in the making (graduating culinary school with a double degree in Culinary Arts and Patisserie & Baking Arts). Your posts have truly warmed me! I hope we get a chance to be friends! 🙂
Hi Dolly! Thank you so much for stopping by..! Aww, your comment just made my day! Of course we can be friends! So happy to meet you and I’m so glad you like the site 🙂 Where are you based? A double degree in culinary arts and patisserie & baking arts sounds really cool. I’d love to study that in depth one day! 🙂
Hey,
Just want to tell you that, i found you in printerest and i like you blog a lot!
Thank you for inspiration!
Aww, thank you so much Kristel! I just popped over to your blog and the photos are beautiful! Pity I don’t understand the language though! Would love to see you around more! 🙂 Thanks for dropping by, friend!