Welcome to Googie’s Kitchen Life!
Hi, I’m Alexis and I’m so glad you’re here.
If you’re new here don’t forget to like and follow for plenty of free recipes and posts. I share new content three times a week. Every Monday, Wednesday, and Friday. Plus my YouTube videos on a Tuesday, Thursday and Saturday. Cooking has always been a huge part of my life and this space is where I get to experiment, create, and share the recipes I love most.
A few years ago, I made a big lifestyle change and decided to cut out sugar and processed foods. It wasn’t easy at first, but once I started rethinking how to recreate my favourite meals in a healthier way, everything changed. What began as a challenge quickly became something I genuinely enjoyed and I haven’t looked back since.
This blog has gone through a few different names over the years, but Googie’s Kitchen Life finally feels right. And if you’re wondering… “Who is Googie?” It’s actually me.
“Googie” was my childhood nickname. My dad had a habit of giving nicknames (he briefly called my brother “Boffin”!), and my Nan decided I needed one too. Apparently, as a baby, I said “Googie” all the time… and it stuck. I wasn’t always a fan growing up. In fact, I made sure it disappeared before my teenage years but now I’ve come full circle.
What once felt embarrassing now feels meaningful. It’s part of my story, and it reminds me not to lose touch with who I was as a child, carefree, creative, and full of joy.
Since becoming a mum to my son Ted, I’ve started to see life differently. Children have this amazing ability to just be themselves, without worrying about what anyone else thinks. That’s something I truly admire and something I’m trying to bring back into my own life. To care a little less, laugh a little more, and enjoy the simple things again.
That’s what this blog is all about:
food, life, and love.
Googies Kitchen Life 
Very tasty bean and kale stew,ideal for vegetarians. ,full of good protein
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Thanks Freda and I’m glad you enjoyed it! xxx
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Do you have any hints re a liver pate that did not set – – it is a bit runny- first time I experienced this after making this recipe for years.
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Hi Adrienne, thank you for your comment, I really appreciate it and I’m glad you made the recipe. If you would like a liver pate that is more like mousse I would suggest adding melted butter to the blender instead of olive oil. I tend to use more olive as I have a slight dairy intolerance. I would start with a couple of tablespoons until the get the consistency you want. I hope this helps and again thank you. xxx
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