About – Tuulia

This post is also available in: Suomi (Finnish)

Hi, and welcome to my site!

My name is Tuulia Talvio and I was born and raised in the western part of Finland, by the sea. Currently I’m living in Helsinki with my husband, but I love to travel and I always have a plan to go somewhere new. However, in my heart I’ll always be attached to my Nordic roots, as there is this a certain magic (and all these awesome berries!), that we have here up in the North.

I’m a certified Vinyasa Flow Yoga teacher and have a MSc in work psychology and media studies, and yoga, healthy lifestyle and food are my great passion. I’ve had an interest towards nutrition and wellbeing for a long time, and I’ve always enjoyed cooking, both for myself and for friends and family. My favorite foods and my diet have changed over the years, but the love for fresh ingredients and simple meals has stayed.

All the recipes that I share here are always gluten-free, as I’m a celiac. Otherwise I try not have a strict philosophy in food, but I prefer seasonal, natural and wholesome ingredients. I like to keep things easy and simple and to eat foods, that make me feel good inside out. I especially love making breakfast and different kinds of healthy snacks.

My blog is a collection of recipes that bring me joy + some everyday ramble about food and life in general. Besides writing my blog, I work as a recipe designer, photographer, and freelance writer.

If you have any questions or comments in mind, please feel free to send me a message to hello(at)tuulia.co or send me a message on Instagram!

Thanks for stopping by!

xo Tuulia

Recent interviews + press

2018:

ELLE à table: 10 recettes pour voir la vie en ultra violet

Greatist: 8 Baked Goods That You’d Never Guess Are Gluten-Free

Health: 13 Overnight Oats Recipes to Meal Prep Like a Pinterest Pro

Nourish by Her: How to make the gluten-free life easy and delicious!

2017:

Brit + Co: 19 Grain-Free *Date* Cakes to Crush Your Clean-Eating Cravings

ELLE à table: Oatmeal: 7 idées aux flocons d’avoine pour un petit-déjeuner qui change