The Downsizing Diva’s Substack
Lizzie WingfieldHow to turn food that helps you lose weight into food you most want to eat.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 69 | Subscribers | Read | thedownsizingdiva.substack.com |
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Latest Issues
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Ultra-processed-food has got worse: just take a tape measure to Heinz’s latest spaghetti
Heinz’s latest offering – Spaghetti Carbonara – has been getting a lot of attention in the press – and plenty of justified outrage – but one thing missing from the coverage, is how it demonstrates that ultra-processed-food (UPF) has got me...
How I landed on low-calorie-density as the ideal solution for a fat foodie
One of many delicious eat-yourself-thin feasts on my Tuscan terrace
Pizza Rossini at the seaside
The Downsizing Diva’s Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Tomatoes, Aubergines … and Peaches: a heretical trinity of Italian cooking
I’ve written about courgette gluts and cooking aubergine without draining the olive oil mountain, so I thought it was time for tomatoes and peaches to have their moment in the sun; in particular, tomatoes and peaches together.
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Authors
The writers behind this newsletter.
When being large threatened to make life difficult and probably short, I started creating recipes so I could lose weight and still eat amazing food. I’ve written about life in our ever-fattening world for the Independent, Prospect, and Reaction.
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