About Maggie

I’ve been baking since I was a little girl.

I always really wanted an Easy Bake Oven – I never did get one. And now that my kids want one, I don’t want them using those processed, packaged mixes. Oh the irony!

Years later I did get a KitchenAid Artisan mixer though, and who doesn’t love one of those babies?

My husband was diagnosed with Celiac Disease in 2004 and I’ve been baking gluten-free since.  Let’s be honest, it did take some time to get our heads around that news.  The baker in me was a little heartbroken.  But like every change in my life, time makes it easier.

We soon embraced this change and now we’re very thankful for Pete’s diagnosis.  It has changed our lives for the better, in so many ways.

In December of 2009 our then 3 year old son, Callum, was diagnosed with gluten, dairy, and egg intolerances.  Wowsers.  That was shocking.  This news was a little easier because we were already a gluten-free friendly family.  In addition, we had already eliminated dairy in 2008 so we could wean him off inhalers.

It was this change that lead us to become an entirely gluten-free family.  No gluten in our house.  It might sound crazy, but we find it easier that way.  And we all feel better.

The impact our children have on our journeys always amazes me.

In the past few years we have discovered real food and the power that comes with eating real food.

We’ve never felt better.  Our diet consists of mostly fruits and vegetables, nuts and seeds, legumes, and lots of smoothies.

Smoothies are a food group, right?

The recipes you will find here are made from healthy ingredients.  We choose organic whenever possible.  We also choose local whenever possible.

We love real food.  And we don’t want to eat anything but real food.  And I don’t want you to eat anything but real food either.

I am a newly crowned Registered Holistic Nutritionist so now I am ready to help the world, officially!

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