About Me

While growing up, I wasn't interested in cooking and didn't know how to do anything in the kitchen besides use a can opener and boil water on the stove. Then I got married to Michael, who is gluten-intolerant and allergic to corn.  Michael and I cooked together, and I learned how to read food labels and cook from scratch. And, surprising to me, I began to enjoy cooking.

Then I gave birth to two sweet children, who have intolerances to dairy, soy, and peanut products.  Having two children was apparently such a shock to my system that my body decided it was intolerant to those same foods, too. So since 2005 I have been learning to cook without any wheat, corn, soy, peanuts, and only small amounts of dairy products. Did I mention that we also need to avoid shellfish and some tree nuts?  (So far we all can eat almonds and pecans.)  And lastly, my older daughter is sensitive to eggs, so now our cooking is mostly egg-free as well.

I thank all of you who have tried and continue to try to feed my family and me.