The Holidays are upon us. That means more socializing and more get togethers. In short — more eating. It can be a challenging time for people with gluten or other food sensitivities. When local alternative health broadcaster nutrition and expert Cindy Freeling became gluten free, and then later corn free, there were not a lot of options in buying foods that didn’t have these ingredients. So, as a cook she started making her own.
At holidays, Freeling would make a couple of dishes to bring to wherever she was going. Not only did it make her a good dinner guest, but also ensured her that she didn’t feel left out because of not being able to eat some of the food. Continue reading


by Steven Doyle













