Reading labels is a non-negotiable in my house. I used to assume I knew what was in things—until I found out I had celiac disease while pregnant. That was a wake-up call. Now, I check everything, not just for gluten but also for hidden dairy, artificial additives, and other ingredients we avoid.

One thing I love about living in Canada is that we have strict food labeling laws. If something is labeled “gluten-free” here, I can actually trust that it’s been tested. But in the U.S. and other countries, gluten-free labeling isn’t always as strict, and cross-contamination can still happen. That’s why, when traveling or buying imported foods, I double-check labels and look for trusted certifications. (For example, soy sauce and seasonings often have hidden wheat!)

Because airborne flour can contaminate surfaces, I don’t allow regular flour in the house at all. It lingers in the air and settles on everything, making it unsafe. Instead, I stick to gluten-free pancake mixes and flours I trust.

If you or your family have food sensitivities, read labels every time—even on foods you’ve bought before. Ingredients change!

Meal planning saves me from the “What’s for dinner?” panic, and it also helps me hide vegetables from myself (yes, really).

I’m not a fan of chunky vegetables, so when I make chili or spaghetti sauce, I either chop everything up really small or blend it smooth. That way, I still get the nutrition without having to chew on pieces of tomato or beans (which, for sensory reasons, I just cannot do).

I like to batch cook things like:

• Chili or spaghetti sauce – I load it with fresh or frozen veggies (always spinach!) and blend it smooth.
• Shredded chicken – I cook a big batch with olive oil, salt, and pepper, shred it, and freeze it in portions. It’s great for quick meals like tacos, stir-fries, soups, or even just throwing on toast.
• Taco meat – Prepped ahead so I can just reheat and serve.

Planning ahead makes mealtimes less stressful, helps me avoid last-minute takeout, and ensures we always have something healthy ready to go.

Healthy eating can be expensive, but I’ve found a few ways to make it work:

Batch cooking & freezing meals – Prepping ahead saves both time and money

Sneaking nutrition into baked goods – I add bananas, pumpkin puree, or peanut butter to things like pancakes, muffins, and banana bread. (Bonus: Dark chocolate chips make everything better.)

Shopping sales – I plan meals around what’s on sale that week. Butcher shops often have better meat prices than grocery stores.

Buying frozen produce – Just as nutritious as fresh, often cheaper, and lasts way longer.

For me, the biggest thing is making our home as safe as possible while still keeping meals simple and enjoyable. Since I have celiac disease, I don’t allow regular flour in the house at all—it lingers in the air and can settle on surfaces, making it unsafe. I stick to gluten-free flours and pancake mixes to keep things easier.

I also try to buy gluten-free snacks for the whole family, even if they don’t need to eat gluten-free. This helps reduce the risk of cross-contamination and makes life easier for all of us. We stock up on MadeGood products, Schär products, and Promise Bread since they’re safe, taste good, and don’t make me feel like I’m missing out.

For other allergies or sensitivities, I keep things simple:

✅ Read labels every time (even on foods we’ve bought before—ingredients change!).
✅ Batch-cook safe meals so I don’t have to scramble for safe food when I’m tired.
✅ Make swaps when I can, like using dairy-free alternatives or sneaking extra nutrition into meals (like adding spinach to sauces or pumpkin to baked goods).

Handling allergies is all about finding what works for your family without making mealtime stressful. It takes some trial and error, but once you have safe go-to meals and snacks, it gets way easier!

This is a daily struggle in my house. My daughter loves raw veggies and dip, but my 5-year-old avoids produce like it’s personally offended him. So I have to get creative:

🥦 Blending veggies into sauces – Spinach, carrots, and zucchini disappear into chili, spaghetti sauce, and soups when blended smooth.
🍓 Smoothies (when they’re in the mood) – I try to add spinach or frozen cauliflower, but it’s hit or miss.
🥕 Baked goods with hidden veggies – Pumpkin puree or mashed bananas in pancakes, muffins, and waffles.
🌶️ Super finely chopped salsa – Even I can’t handle big chunks, so I chop or blend salsa extra fine.

Sometimes, it’s just about exposure—offering veggies in different ways and not making a big deal out of it. Eventually, they’ll find something they like (hopefully).

100% yes. I refuse to live in a world where I can’t have treats. The key for me is making them a little healthier when I can:

🍫 Use dark chocolate instead of milk chocolate for extra nutrients.
🍌 Bake with better ingredients – Banana peanut butter bread with dark chocolate chips is my go-to treat!
⚖️ Balance treats with healthier meals – If we have a treat, I don’t stress. It’s about progress, not perfection.