About Me
It was April 20, 2009....I can still recall the Doctor calling and saying to me, “You are now a mom of a child with Celiac's Disease. Welcome to the gluten free world.” I was stunned. What did this mean for my 3 year old daughter? For the rest of my family? My 3 year old now is a Celiac....it was starting to sink in. After two years of dealing with the violent bouts of irritable bowels and vomiting, my little daughter had been finally diagnosed with something. But now what? The rest of our family was tested because Celiac's Disease is hereditary. My husband knew right away he probably had it too. He had been experiencing similar symptoms with the addition of anemia. Sure enough, he was right! Coincidently, my 1 year old son and I tested negative. So now what?
My husband and daughter had to continue on with life. What were they going to eat? How was I going to prepare it? I literally flew down to the local gluten free store, The Gluten Free Cupboard, located in Rochester MN. Jane Mueller, the owner, could tell I was a newly diagnosed mom by the panic in my voice and knew exactly what to say. Jane walked me through the store and helped me pick main staples to take to daycare so my daughter would be able to eat something. We talked at length about how to prepare things in my home and how to find foods for my husband too. The store has been the best thing that has ever happened to me and my family. Everything in the store is gluten free and I don't have to waste a lot of time reading labels because Jane and her husband Mike have already done it.
So I had to do a lot of research about eating and living gluten free on my own. I have had to educate our daycare, family, and friends. My daughter started Kindergarten this year and she is the youngest Celiac to date in the system so I have had to do some education at the school as well.
Going out to eat has been the toughest for us. We usually end up going to a pizza place that offers a gluten free pizza crust. Although restaurants offer a gluten free menu, there is a huge issue with cross-contamination. We often question the preparation procedures. So unless I know how it's prepared and with what ingredients we usually avoid those places.
I really enjoy teaching people about cooking, eating and living gluten free. That is why I have created this consulting business. It is my goal to educate and consult with individuals, families, agencies, groups, restaurants, and anyone interested on how to setup, care for, and provide gluten free options and/or lifestyle changes for people with Celiac Disease and gluten intolerances.
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