About Me

I’m Lisa and I’m allergic to gluten and most grains. Actually, I’m sensitive to a lot of other foods as well, but the grains are really wicked for me.

When I eat wheat and corn I start getting headaches. If I continue eating them, the headaches progress to migraines, which really ruin my day. I also start to wake up at night with reflux. I’ll wake up to find myself standing upright, gasping for breath, chest burning from stomach acid. Trust me – it’s not good and is scary as heck. Plus, it hurts.

My joints ache and I get bloated – even my fingers swell with edema so much that my rings start to hurt. It’s a good day if I can twist my wedding ring on my hand.

You would think that any sane person with these kind of symptoms would stay as far away from the offending foods as possible. The problem is that they are very addicting. And mainstream. I try, but it’s tough. Especially with a family to also feed. I have good days and bad days. They all seem to get lumped together. The key is to start stringing more and more good days together. And never, ever give up.

***UPDATE*** May, 2012

Me and my tribe

It has been four years since I wrote Grain Free Breakfast Recipes and started this blog. My babies have grown up and so, I hope, have I.

I still struggle a bit with keeping gluten and grains out of my diet. My son doesn’t have that problem, because he strongly feels the effects of eating it immediately. It affects his thinking – giving him a foggy mind, which he can’t stand.

My diet has rotated a bit over the years. Last year I did raw vegan for several months, doing green smoothies (sooo yummy!) every day. I lost over 30 pounds in just six weeks and my energy absolutely soared. Even my dad commented that I acted like a different person.

I love eating that way, but found it difficult to continue when we loaded up the kids and the dogs and hit the road in the fifth wheel for seven months. Plus, I found myself craving hummus (it became my junk food) and discovered an obsession for Cajun boiled peanuts while we were in the south.

I am now eating mostly Paleo, although I recently started eating a bit of dairy now and then. I will go back off of that in a week or so, but for now I am enjoying heavy whipping cream in my morning coffee. Baby steps, baby steps – it’s my new mantra, along with ‘Choose Joy.’

Now that life has calmed down a bit, I will be adding more posts regarding the Paleo Diet, as it is a naturally grain and gluten free way of eating. I am also working on a small e-book on Chia Seeds with recipes and a few Special Reports that I hope will be of interest and helpful to you. I’d love to know what subjects you would like more information on. I’d hate to write something no one is interested in reading. If you’re feeling up to it, put a comment in below or drop me a line here: lisa at grainfreerecipes.com.

Thanks so much for spending your time with me. I truly hope I can help you with your journey. Please leave me a comment and let me know what is working and not working for you. It is so helpful to others (and to me!) to hear both your struggles and successes. You just never know when a stranger may have the answer you’ve been looking for.

Life is short. So take care of yourself and make a choice to feel happy today.

Peace and smiles to you!




  1. I have just arrived at the conclusion that I need to eat as you do. I found a great relief at first by eating a modified Atkins diet, but over the years I have gradually had to admit that I feel best with no grains at all. This is a major bummer because while giving up wheat and corn was doable, the prospect of eating no rice is scary! My symptoms vary from muscle and joint pain so awful I would surely have been diagnosed with arthritis and/or muscular dystrophy to skin conditions, Mouth sores, headaches, moodiness and depression. The worst is, as you described, that it is extremely difficult to eat as I SHOULD when I have a family to feed and a long history of being able to eat anything I wanted (or so I thought). I liked what you said about stringing more and more good days together. I wanted to let you know that I appreciate what you have done by creating this website, and I’m thankful for this resource.

  2. I just found your website. I have a sensitivity to gluten, dairy, and a few other ingredients. I understand that being “sensitive” to gluten is not the same thing as having Celiac disease; however, I find that going gluten free and dairy free does help my IBS symptoms. I struggle knowing what to eat each day that will leave me full and satisfied. I also have reactive hypoglycemia so sugar and simple carbs effect by body as well. My biggest frustration is that I can’t seem to find one diet that meats all of my dietary requirements. Do you have gluten free and dairy free recipes? Do your recipes require expensive ingredients that are hard to find?
    Thank you for taking the time to read this.

  3. I would like to know if the recipes in your grain free breakfast recipes book contain a lot of sugar.

  4. I do not use granulated sugar in any of the recipes. Some of the sweeter recipes do use either Splenda or Agave syrup. If you do not like to use either of these, you can use the sweetener of your choice!

  5. Lisa,
    Our family is doing grain free too (we are rice free at the moment but may use it in the future). I am so glad I found your site. We’ve been gluten and corn free and are going to kick the sugar to the curb too.
    Thanks for sharing your resources.

  6. Hi Lisa. I was thinking about ordering your grain free cookbook. I noticed in a listing that there was use of Almond flour. Besides wheat, I am also sensitivite to oats, eggs, and almonds, bananas and others. Talk about breakfast busters. Are there plenty of recipes which do not include those items? When I came across your book, I was actually looking up Quinoa. Thanks for your response.

  7. looking for a sesame twig recipie using quinoa flour for gluten free sesame twig snacks

  8. Hi Lisa, I have been reading your site and find it so very interesting. I would like to order your eBook; however, I want it to show up on my computer plus my iPad. Do you know if that is possible without having to order a book for each device?

    Thanks, Marne

  9. Is it possible to order a bound book and can I order it directly from you so that I don’t have to give personal info. via internet? Thank you.

  10. How can i find more recipes like this?

  11. Hi There,
    I am highly impressed with your book and website. Before I purchase the book, I would like to know if you use starches of any kind in your recipes? And are your recipes considered diabetic safe?
    Thank you for your time,

  12. Hi Jennifer,
    There is one recipe that includes jicama, which is a type of starchy vegetable, but that is it. There is very minimal use of sweeteners as well. Go ahead and give the recipes a try and if they don’t work for you, simply let me know. I offer a 100% money back guarantee, so you have nothing to lose. Thanks for the comment!

  13. Why can’t you use chia seeds and use grains too? I am not allergic to any grains and use them frequently but wish to incorporate chia seeds as well.
    I am elderly and diabetic and am attempting to eat healthy and so far have
    kept good control of my blood sugar. So if there is a reason they do not work
    together, please tell me.

  14. Hi Lila,

    If you can tolerate grains, you can certainly eat them with chia seeds! I have found that many people just don’t feel well when they eat grains, hence the reason for this site. It is nice to have support when you are trying to eat a diet that goes against the mainstream SAD (standard American diet.)
    Thanks for posting!

  15. Hi,
    Just received your cookbook…I was wondering flax meal can be substituted for almond flour. If so, would 1 cup almond meal= 1 cup flax meal?


  16. Hi Michael,
    To be honest, I’m not sure. However, I did a little bit of research on the subject and I think it would probably turn out okay. Give it a try and let me know how it works!

  17. Hi Lisa,

    I was thrilled to stumble across your website thanks to a google search for “gluten free and grain free” – your site is at the top.

    I have been gluten-free for a year due to celiac. I’m only just discovering I am probably also allergic to grains, and maybe dairy. I’m currently going through the process of trying to figure it out by exclusion and record-keeping, and was a little panicky at first as I tried to figure out what on earth is left that I can eat!

    I hope you don’t mind me asking about a particular product. I am a huge fan of “Nature’s Path Mesa Sunrise Flakes”. Here is a link to the manufacturer website. I can’t figure out if these are grain free or not, and wondered if you might know? http://shop.naturespath.com/Mesa-Sunrise-Flakes/p/NPA-779001&c=NaturesPath@ColdCereals

    I will get back to browsing your awesome site and learning stuff! Thanks for your time.

  18. Hi Katie,
    Unfortunately, that cereal is not grain free because it contains corn, which is a grain. I encourage you to keep aware of how you are feeling after you eat and keep your diet diary. Finding what foods our body doesn’t tolerate can be tricky and can take quite a while. Be patient and consistent and I am sure you will nail it down. Thanks for coming by!

  19. To Sarah Gallucci
    No disrespect to Lisa and her efforts but I found Elanas Pantry fantastic for combining ALOT of ‘free’ diets into tasty recipes…..

    To Lisa
    Your webpage is fantastic reading and very helpful indeed. It never occurred to me that my reflux and fibromyalgia and fluid retention might be due to grain sensitivities. I knew that dairy DEFINITELY makes me swell up like a balloon, making normal daily activities very difficult, kinda like having your period constantly 🙁
    I am changing my diet too as of today.


  20. Hi Julie!

    You are absolutely right, Elana has a beautiful and very informative site. You can access it at http://www.elanaspantry.com/. I recommend it highly!

    I am excited for you that you may have found the cause of your symptoms. Way to go! Please let me know how it goes for you! And spread the word – so many folks suffer needlessly. Thanks so much for taking the time to comment!



  21. Grain-free breakfast ideas cookbook is a great idea. Many people face food challenges, and breakfast is key nutritionally and as a family comfort meal. Many of your readers, and you Lisa try a number of diets including vegan, paleo, gaps, wheatbelly, Atkins, SCD… As a CNP Certified Nutritionist, I suggest that settling down into a rotation of as wide a variety of foods as possible is a longterm, nutritionally sound, and calming answer. Eliminate the known problem foods, then eat foods only every 4 days (or 8 days with suspect foods). Some food tolerance may return. The RotationDietPlus Software makes this all easy. And you will always know what you CAN eat, 3 meals and 2 snacks a day. The website page for the 4 minute video to help individuals is
    Lisa, with your permission I will link to your cookbook in my upcoming recipes section. Thanks.

  22. I have a child who has wheat allergy. Do you recommend total gluten free? I’m trying – He also has had eczema since a baby. Any suggestions that have worked for anyone to clear it up or keep it from flairing?

  23. You might try eliminating gluten, dairy and egg and see what happens. Just be very strict for two weeks and if possible, keep a food journal. Let me know how it goes!


    Hi Lisa-

    I hope you are well. I am a writer for SELF.com (5M UVs) and writing a story on Whole Grain Risotto and I’d love to feature your Italian Tomato, Baby Spinach and Chickpea Risotto recipe. Are you ok with that? It would be a few lines about what’s in it, a photo, then a link back to your site to get the full recipe.

    Can you let me know if you can participate by Friday noon?


  25. That would be fine! Thanks Lucy!

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