you can call me Jules
—a nickname turned identity—
Behind Little Squeeze
Little Squeeze expresses my love for making food and memories. My favorite meals and dishes are those that remind me of a sentimental moment or of someone special.
The idea for Little Squeeze came in January 2020. I was just diagnosed with an autoimmune disease that forced me to eliminate dairy, soy, and tree nuts from my diet. I was already accustomed to reading food labels because of my peanut allergy, but peanuts were not as common as my new allergens. I didn’t mind baking and cooking everything from scratch. I did, however, mind the embarrassment I felt when I went to restaurants, birthday parties, and anywhere with friends. I felt isolated trying to explain to a waiter or waitress my restrictions, and fearful that whatever I didn’t make myself would make me sick.
I wanted to share my own recipes that are simple to make (and easy to eat) because most foods labeled “SOY-FREE”, “DF”, “FREE OF TOP 8 ALLERGENS” are just not satisfying. This blog is a collection of recipes, from desserts to dinners, for all to enjoy.
FAQs
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When I was little, I had these chubby cheeks that my sister would chase me around to squeeze. She started calling me “little squeeze,” and the nickname stuck.
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I got the idea to start my own blog after my diagnosis in January 2020. I was intimidated to start. Food blogging involves developing the recipe, testing the recipe, revising the recipe, finalizing the recipe, photographing, editing, writing a post, and all of the tedious tasks in between. I finally decided I needed to start, regardless of how scared I was, and launched Little Squeeze in 2022.
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I am not; however, many of my recipes are gluten free!
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I do! I wanted to be responsible for all of the content on littlesqueeze.co. I was gifted a Canon Rebel T8i for my birthday and I learned how to shoot manually.
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The kitchen has always been my happy place. From when I was little, I watched cooking shows and tried to replicate the dishes. I looked forward to red, sweet cherry tomatoes over the summer months and visiting the farmer’s markets for tricolored produce and fresh cider in October.