Christina Cassel

Condition: Celiac Disease, Dairy Intolerance, IBS, Food Allergies

Diagnosed Year: 21

Foods I Love:

Granola
Coffee
Bananas
Ginger
Carrots
Dark Chocolate
Kombucha
Sunflower Butter
Maple Syrup
Cantaloupe

Foods I Avoid:

Gluten
Dairy
Garlic
Onions
Avocado
Beans
Artificial Sweeteners
Alcohol
Fast Food

My Recipes & Articles

My Story

It was during my junior year in college, studying Food Service Management: Baking & Pastry Arts at Johnson & Wales University in Providence, Rhode Island, that I was diagnosed with Celiacs Disease. It was such a relief to finally know what was wrong after feeling horrible for way too long. After being diagnosed, it was also concluded that I have issues with dairy and high fodmap foods. Using my foundational skills from my culinary education I was able to begin my journey of turning recipes into products that were safe for others and me!

I am now a holistic chef, culinary arts educator, a gluten free specialist, certified in allergen food safety from The Hamptons, New York. My approach to food is to cook and “enjoy again” from healthy, organic, natural, local, wholesome ingredients. My craft includes cooking and baking gluten free, dairy free, fodmap free, vegan, vegetarian, nut free, legume free, and berry free. I received my Masters in the Art of Teaching Culinary Arts and her Bachelors in Food Service Management: Baking & Pastry Arts from Johnson & Wales University- Providence, Rhode Island. My training and education has equipped me with extensive knowledge to help others enjoy food again! See my website here: www.christinacassel.weebly.com to check out what I’m cooking up!

 

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