Why I’m Relaunching — And Why the Menu Just Got a Little Bigger
I’ll be honest: this blog went quiet for a long time. So let me welcome you back to LandSea Meals, a Bahamian food blog.
A few years ago, I moved to Canada, and I lived there for three years. When I moved back home to the Bahamas, getting settled back in took longer than I expected, and somewhere in that stretch, the blog just stopped. Two years went by without a single post. The email list I’d slowly built quietly went cold, and by the time I thought seriously about coming back, it had been inactive so long there wasn’t really a list left to come back to. So here I am, starting over — no shortcuts, no old subscriber count to lean on. Just a blank page and a lot of recipes I’ve been sitting on.
But it wasn’t just the move and the resettling that kept me away. Somewhere in that same stretch of time, I also became a grandmother — which is its own kind of wonderful, and its own kind of busy. And around then, I started going through menopause, which came with changes I wasn’t fully prepared for: weight that crept on differently than it used to, and moods that needed more from my day-to-day habits than they used to. Food became one of the first places I looked to make changes, because it was one of the few things I actually had control over.
So this relaunch isn’t just “I’m back after a break.” It’s shaped by everything that happened during that break. And I didn’t want to just pick up where I left off. I wanted to do something a little different this time.
What hasn’t changed with this Bahamian Food Blog
This is still, first and foremost, a home for traditional recipes — the ones passed down, the ones that taste like home, the ones I grew up eating and still cook the same way today. That’s not going anywhere. If you came here for the classics, they’re still the heart of this Bahamian food blog. URL: /bahamian-crab-and-rice
What’s new
Once I started paying closer attention to how food was affecting my weight and my mood during menopause, I found my way to anti-inflammatory eating — not as a strict diet, but as a way of leaning into ingredients that were already working in my favor. And the more I looked into it, the more I realized: a lot of the ingredients already sitting in my kitchen, the ones I grew up cooking with, fit right into that world. This isn’t a restrictive, give-up-everything-you-love kind of shift. It’s more “what if the food I already love could also work a little harder for me.”
So alongside the traditional recipes, I’ll be sharing anti-inflammatory dishes built from those same familiar ingredients — the ones you already know, just prepared in ways that might do a little more for your body. Same pantry, same flavors, a slightly different lens. (/menopause-foods-to-eat-list
This isn’t a wellness overhaul of the blog. It’s an expansion. Some days I’ll be sharing a recipe exactly the way my family always made it. Other days I’ll be showing you a lighter, anti-inflammatory take on something classic. Both belong here.
What to expect this month
I’m easing back in with new posts this month — a mix of traditional favorites and the new anti-inflammatory recipes — plus I’ve started a Substack, which is where I’ll be sending things directly so you don’t have to keep checking back to see what’s new.
If you’re new here: welcome. If you’ve been here before and stuck around even through the quiet stretch: thank you, genuinely. Either way, if you want to follow along, the subscribe button below is the easiest way to make sure you don’t miss what’s coming.
Glad to be back in the kitchen and visit me over at
