I suffer from a few thousand food allergies which makes dining out…. interesting. Especially when a waiter accidentally serves you something that brings on anaphylaxis, and you’re two seconds away from blacking out and landing face-first into your entrée, and you’re thinking, “Oh, God. I’m totally going to die in my crappy, bun-less burger.”

But I digress.

Instead of feeling sorry for myself and everything I can’t have – in the wonderful world of takeout and restaurants – I rolled up my chef jacket sleeves (okay, fine, my adorable anthropologie apron strings), grabbed my favorite knife and decided to kick some foodie butt. As one does, naturally.

Turns out this whole cooking without gluten and dairy thing ain’t so bad. I’ve been dairy free most of my life and gluten free for the last several years (thanks to having pre-celiac disease) and can’t say that I miss much these days.

I decided to create a blog where I can share some of my tricks with anyone else who might be new to this diet change. It seems overwhelming at first, but I promise you’ll be able to say “Dairy… what?!” (because gluten schmuten sounds weird) in no time.

Thanks for stopping by my little internet kitchen – I can’t wait to cook (and MAJORLY nerd-out over food) with you!



  1. Hi Kerri, your pan seared Sea Scallops look and sound delicious. I will definitely try this recipe. Oh by the way you probably don’t remember me, but my husband Rich and I are friends of your Mom and Dad’s. Thanks for sharing your recipes.

    Carolyn Crisci

    1. Thank you so much for popping in, Mrs. Crisci! I remember you both – Mom and Dad are always saying good things!!! Hope you enjoy the recipe and please let me know what you think 🙂

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