The Backstory of A Latta Eats

As a kid, I loved mixing things.  Whether it was during a meal out with the family, or at my preschool, I was always combining ingredients together and creating (questionable) concoctions. Luckily, this passion quickly manifested itself into the kitchen where my love for cooking mushroomed. 

I’ve been gluten-free and dairy-free for about five years now. Up until my sophomore year of highschool, I experienced daily migraines, constant stomach aches, and severe bloating. I learned I had a gluten intolerance, switched to a gluten-free diet, and my quality of life significantly improved. Soon after, I cut out dairy to clear up my skin. At the time, the world didn’t have as many gluten-free and dairy-free options as it does now, so having such dietary restrictions at that age forced me to prepare my own meals at home. During this period, I learned all the tips and tricks about gluten-free and dairy-free eating.

Quarantine was hard. I’m in college so adjusting to online school and living at home brought many challenges. To say the least I was overwhelmed. Cooking became an outlet for me where I felt free; free from stress, free from homework deadlines, and free from covid scares.

I initially started a blog to document these quarantine recipes, but it has grown into something much more meaningful. Not only has this blog sparked a passion for food styling and food photography but it has inspired me to tune into my creative side.

My last name is Latta pronounced “lotta”. There were many nicknames growing up; for the majority of my childhood people entirely omitted my first name and referred to me as Latta. So, I feel it is only appropriate to include Latta in the name of my blog. Alattaeats is supposed to be slang for “a lot of eats”, get it? Ha! Soo funny, I know..