Back in 2012, Eleanor Ozich was a full-time mum, who indulged her passion for food by posting her recipes and pictures for friends on Facebook.

Now, just two years on, she's a published author with her very own cook book and a second on the way. But, most importantly, her daughter no longer suffers from eczema, which was so severe and sore it used to keep her awake crying at night.

Eleanor was simply a distraught mother searching for a cure for her child, but in the process, she's transformed the lives of her whole family and sparked a new, exciting career path.

"Our daughter Izabella started to develop eczema when she was about two years old, although it was not until she was about three that it began to worsen significantly," explains 25-year-old Eleanor, who also has a two-year-old son, Obi.

"After countless visits to doctors and specialists, nobody could shine a light on her condition, nor explain the impact it had on her behaviour. We were prescribed artificial creams, and medication, which would only ever temporarily fix the problem."

In "absolute despair", they eventually took Bella to a naturopath, who diagnosed what she called ' Gut and Psychology Syndrome' (GAPS).

"It's an imbalance of bad gut bacteria, causing toxins, which was resulting in the eczema and her extreme mood fluctuations. At the time, this revelation made complete sense to us, and we were completely willing to heal her gut through removing wheat, grains, sugar and anything processed from our diets," recalls Eleanor.

She was so committed that she started charting her attempts to cook without using those ingredients in a blog, which she named Petite Kitchen (www.petite-kitchen.com).

"At the time, we were living in a tiny apartment with a cute little kitchen," she notes, explaining the name.

"It wasn't always easy. With Izabella being so young at the time, it was really hard for her to understand why we were eating a different style of diet. It did take a lot of hard work and determination, there were times where we felt as though we were hitting a brick wall.

"Looking back, I am so incredibly glad that we worked through it, as the positive changes we have noticed not only in her skin and behaviour, but also in our own wellbeing, are just incredible."

Her new book, My Petite Kitchen Cookbook, features 100 mouth-watering recipes, all illustrated with Eleanor's own beautiful photographs.

Izabella, now 6, is "a very happy, content and balanced little girl", she says.

"She is able to concentrate far better, loves learning and her skin has almost completely cleared up. She also has a huge passion for food, and has a great understanding of how the food she eats not only tastes delicious but is nourishing her in many wonderful ways."

The diet also transformed Ozich's, and her menswear designer husband Valentin's, health too.

"We noticed a huge shift, not only in our emotional wellbeing, but also the physical changes were wonderful. We felt clear-headed, full of energy, and generally like we had a new lease of life."

Here's a recipe from My Petite Kitchen Cookbook to try yourself.

LAMB LEG STEAKS WITH MINT AND APPLE CIDER SAUCE

(Serves 2)

2 large organic lamb leg steaks, each weighing about 300g and about 2cm thick, at room temperature

2-3tbsp olive oil

Sea salt and freshly ground black pepper

For the sauce:

60ml apple cider vinegar

2tbsp honey, or maple or agave syrup

1 large handful of mint leaves

Sea salt and freshly ground black pepper

Here's how you make it

Sprinkle the steaks with a good pinch of sea salt and freshly ground black pepper, then rub on both sides with the olive oil. Set aside.

To make the sauce, put the vinegar and honey in a small saucepan over low heat and bring to a gentle boil. Remove from the heat, then add the mint and a pinch of sea salt and freshly ground black pepper. Stir well, then cover with a lid - this helps the flavours to really mix together.

Heat a chargrill pan or frying pan over high heat. Cook the lamb for three minutes on each side for medium-rare. Leave to rest for five minutes. Carve the lamb and serve drizzled with the sauce.