WHAT MAKES ME, ME...
The cook and the foodie...
I love delicious food. Real food.
The kitchen has been my happy place for my entire life, followed by the close second of the dining room table where I’ve shared my culinary triumphs and failures over the years.
Looking back, I can’t remember a time when food wasn’t part of the best memories or the saddest days of my life. It’s crazy, isn’t it? From our celebrations to mourning those who’ve passed, food is such an intimate part of daily life and how we live it.
Throughout my life, I’ve loved to cook, bake, and have fun creating with food. I’ve cooked favorite foods of my childhood for over half a century, followed by a handful of regional dishes I’ve picked up over years of traveling around the United States. My world of food mostly focuses on renditions of traditional recipes from the Midwest based on wild-caught and farm-raised fish and meats, root vegetables, fruits and other fare grown in Zone 5 gardens. I love using fresh herbs and spices grown seasonally in pots or a sunny windowsill during winter months, and canning, preserving and fermenting foods has always been a way of life. When purchasing ingredients, I lean towards those easily found in Midwestern Farmers Markets and local grocery stores.
In 2011, I was diagnosed with celiac disease. That day forever impacted my relationship with food, but contrary to what some might think it was not in a bad way. It was the opposite. That day I celebrated finally knowing everything that I could eat, and I felt release in being certain of what was making me sick. The diagnosis changed my life. It was the day that changed how I thought about food, how I feel when I eat it, where I eat food, how it’s prepared, and about all the ingredients that nourish my body. I even began questioning the products I use on my body and in my home.
I learned that there was no greater wisdom than what I intuitively already knew to be true for myself. I discovered how to trust myself, to armor myself and my body with the instinctive knowledge that God had placed within me, how to nourish and strengthen my life in ways I never dreamed possible.
After years of learning to live gluten-free, I knew I wanted to help others with similar journeys and issues with their health. I began my blog and hosting local gluten-free workshops in 2017; drawing on what I’d learned through a lifetime of gut and intestinal troubles, misdiagnosed health challenges, and the unexplained symptoms that had overwhelmed me for years that were eventually found to be caused by gluten and wheat.
The struggles I have encountered in becoming gluten-free have inspired me to share what I know to be able to help others on their journey to become healthier with food, life, and living each day to its fullest.
G-Free Deliciously is about the journey of becoming gluten-free, about the aha moments discovered in the kitchen, in everyday living, during travels, and navigating through daily life. It’s about the thousands of epiphanies each of us discovers in honoring our unique bodies. This is a culinary exchange that’s adapted from food traditions, history, and vintage era recipes. Gluten-free cooking offers an updated approach for preparing the comfort and traditional foods of yesterday, in a new style where eating healthy meets feel good, and where feel-good meets freedom.
Gluten-free cooking is just food re-imagined, prepared a bit differently to eliminate gluten — food for all food lovers, gathered at the same table.
The health and lifestyle coach...
After going gluten-free in 2007, and finally being diagnosed with celiac disease in 2011, I’ve taken everything I’ve learned in my over ten years of adapting to eating, traveling and learning to live gluten-free through trial-and-error, in-depth studying about how to eat, living and enjoying life gluten-free to now share my experiences.
Today, I inspire others with been-there-done-that in-the-trenches knowledge, I hand out some occasional tough-love, and I support my clients and followers with easy to implement diet and lifestyle changes to transform their habits and their lives.
In 2018 I went back to school, to become certified as a Health and Lifestyle Coach trained in TCM (Transformational Coaching Method) at the Health Coach Institute and in early 2019 began my private practice.
My coaching sessions are designed to work strategically and effectively through step-by-step processes uniquely tailored to meet each individuals needs via a variety of discovery sessions, programs, and workshops on topics such as:
• What is Gluten, and Could I Be Gluten-Sensitive?
• Gluten-Free Weight Loss Resistance
• Feeling Great by Becoming Fabulously Gluten-Free
• Implementing the Gluten-Free Lifestyle
• Double Your Energy Being Gluten-Free
• Gluten-Free Total Body Image Transformation
Book a Complimentary Amazing Journey Discovery Session to begin exploring in detail.
The writer and creative person...
My whole life I’ve been a writer and storyteller. A curious and imaginative kid, storytelling started out quite innocently as a way to gain attention from family by turning what I thought was a ho-hum childhood into an exciting adventure.
Entering my teenage years, my storytelling advanced from telling tall-tales into a way to bring attention to the people and things I cared about – a way to tell stories and teach others about interesting people, causes, places and things in the world, and a way to capture and hold on to the best parts of my life.
During my professional career, I’ve had the opportunity to write all sorts of articles, copy, sales and fundraising materials. I’ve designed logos, advertising, and promotional pieces, illustrated a book, worked as an editor, public relations, and marketing professional, managed events, and even owned and published a regional magazine. I’ve been a nonprofit executive director, worked as a director of development and marketing, national sales and marketing director, and newspaper reporter. At the core of all this, I’ve been a writer and a storyteller.
I’m probably best known for my years as editor and publisher of The Country Gazette Magazine (1992 – 2000), and for time spent as the executive director at the Fond du Lac County Historical Society (2015 – 2017).
Occasionally, in addition to working on my solo blogging career with G-Free Deliciously and Health and Lifestyle Coaching, when my schedule allows, I take on special projects, providing a variety of brand services and do consulting and speaking focusing on living a gluten-free lifestyle, entrepreneurship, blogging and writing as a career, communications, marketing, and nonprofit management. Besides that my efforts are focused on family, and as the Vice President and a board member for the Wisconsin Writers Association.
My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.
Outside of my work, my husband Mark and I share our rural home in the heart of Wisconsin in an area known as “The Holyland” with a lifetime collection of books and other “rocks” that make life complete. We enjoy favorite times here being just the two of us, sharing summertime and holidays with visiting family and close friends, and special visits spent with our extraordinary grandchildren and god-grandchildren, equally remarkable — two grown children, goddaughter, and each of their spouses.
During spring, summer, or fall you’ll find me in my vegetable and flower gardens. During the colder months when the days are shorter, evenings are spent hand-quilting, relaxing with a historical romance, or indulging in the guilty pleasure of my iPad. I can while away hours reading or researching just about anything to do with history, especially culinary and food history (I fully own up to being a certifiable history nut), new and old recipes, gardening and craft ideas.
Year-round, I spend a lot of time in my dream kitchen always whipping up something delicious, (my recipes are Gluten Free – since being diagnosed with Celiac Disease in 2011). I’m not a chef, nor do I consider myself a gourmet cook. That said, I do think of myself as a pretty darned good cook. I’ve always loved getting creative in the kitchen, preparing, serving, and eating delicious meals with family and friends. Meals that focus on fresh quality ingredients with no preservatives, and are healthy, nutritious and wholesome.
In a recent writing exercise for an online class, I was asked to list what makes me, me. It’s a lot harder to do than you might think. Describing myself, I’d have to say I’m a strong-willed, creative, a big thinker. I’m not only a look at the glass-half-full kind of person but someone who also looks at the glass as refillable. My most frustrating weaknesses are patience, feeling that I must try to fix everything for the people I love and care about, a deep desire for wanting to make absolutely everything perfectly right, and numbers. I really dislike numbers.
In the end, in everything I do, my cooking, coaching, living, loving, writing and storytelling, being uniquely me in my strengths and in my weaknesses — these are the constants of what makes me, me.
Thank you for visiting my website. This website/blog is a personal site written and edited by me. The views stated on these pages are my own alone and do not represent any employer.
A note about using my content. There is no better way to avoid copyright infringement than to use your creativity and skills to write or post content that is completely originally yours. In other words, you do not have my permission to take material from my websites/blog and post, reprint, or run it elsewhere as your own.
WHAT YOU CAN DO IS
- You can publish a quote of 100 words or less from the original article/blog post with a link to the article/blog post.
- If you publish a quote, it must be exact and as it appears on my website with all links intact.
- Pre-approval must be agreed in writing to re-publish more than 100 words from any of my websites. Entire articles are not permitted to be republished without the sole permission of the owner of this site.
DISCLOSURE POLICY IN A NUTSHELL – POLICY IS VALID FROM 1 June 2017
I love working with brands when it is a mutual fit. I’m open to representing brands in a variety of ways, including brand ambassadorships, sponsorships, recipe development, sponsored posts, appearances, and more.
The compensation received will never influence the content, topics or posts made in this website/blog. All advertising is in the form of advertisements generated by a third-party ad network. Those advertisements will be identified as paid advertisements.
The views and opinions expressed on this site are purely the website owner. If I claim or appear to be an expert on a particular subject, product or service area, I will only endorse products or services that I believe, based on personal experience and/or expertise, that are worthy of such endorsement. Any product claim, statistic, quote or other representation about a product or service should be checked out and verified with the manufacturer or provider.
DISCLOSURE TO READERS
I sometimes work with brands I love and use, but do not work with any brands that I don’t genuinely trust. I will never accept payment to publish positive feedback about a product or company…in my opinion, that would be unethical! All opinions are my own and maintaining trust with my readers is a top priority.
This website/blog does not contain any content which might present a conflict of interest.
For more information about our privacy practices, if you have questions, or if you would like to make a complaint, please contact me by e-mail at [email protected] or by mail using the details provided below:
W1347 Pit Road, Mount Calvary, WI 53057-9508, United States
*Disclosed in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
To get your policy, go to https://www.disclosurepolicy.org