Christina CasselCondition: Celiac Disease, Dairy Intolerance, IBS, Food AllergiesDiagnosed Year: 21Foods I Love:Granola Coffee Bananas Ginger Carrots Dark Chocolate Kombucha Sunflower Butter Maple Syrup CantaloupeFoods I Avoid:Gluten Dairy Garlic Onions Avocado Beans Artificial Sweeteners Alcohol Fast FoodMy Recipes & ArticlesSimple Blueberry Crisp on August 21, 2017Lemon Bars on May 21, 2016Cranberry Clementine Biscotti on January 1, 2016Pumpkin Bread on December 12, 2015Flourless Chocolate Cake on December 7, 2015Zucchini Lasagna (vegan) on October 18, 2015Protein Bars on October 5, 2015Strawberry Corn Muffins on October 4, 2015Carrot Juice on October 3, 2015Pumpkin Granola on September 1, 2015Rolled Sugar Cookies on August 21, 2015My StoryIt 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!