Hi! I'm Ashley - wife to my husband, Greg, and mama to my two boys, Hudson and Huntley. 

 

I grew up no stranger to allergies - mostly environmental but I also developed a malt allergy in high school.  Malt is in so many foods - especially anything with flour because many foods are made with malted barley flour.  This was the start of my food allergy journey. Through elimination, I discovered that eating it regularly had caused years of worsened respiratory issues and increased sinus infections and bronchitis. My own mama was amazing at making all of my malt-free food from scratch - bread, bagels, condiments - she did it all.

 

When I graduated high school I knew that I wanted to get my degrees in nutrition and food science because I had experienced first hand how impactful food can be to someone’s health.  At the age of 18, I had no idea that one day I would also have children with severe food allergies, requiring me to make most food from scratch.

 

We first discovered Hudson's food allergies through breastfeeding when he was just six months old. You can catch up on Hudson's allergy story over on the blog. Because I was breastfeeding, Hudson's food allergies immediately became my allergies too. I got busy experimenting with food allergy friendly food for my sake too and never looked back. 

 

As an adult, I have developed allergies to wheat, soy, and corn, and often eat Paleo to manage my autoimmune disease symptoms. With all of our food restrictions, I'm almost always cooking or baking something! Thankfully, I love to be in the kitchen. It's both a necessity for our health, but also a hobby that I enjoy and hope to share with others who find themselves in a similar situation. 

 

Happy cooking!