A few years after MS (multiple sclerosis) walked into my life, I discovered I had also developed food allergies to gluten, dairy and soy. I had to learn to cook so I could eat because I quickly realized how little processed, ready to eat or restaurant food is available to someone afflicted with those three allergies. Unfortunately, many recipes I made or the allergen friendly food I bought tasted like cardboard, a kitchen sponge or just plain “healthy”. I longed for the food I loved growing up but couldn’t have anymore because it makes me very sick, like put me back in the hospital sick. So I set out on a mission: to make allergen friendly food that tastes good. Not just to my standards, but by my critics: my husband and son. I only want to cook one supper; so I learned how to cook food that was allergen free, but not flavor free. I want to share these recipes and the tricks I have learned so that it may help others afflicted with the same or similar ailments to enjoy eating again. I am Sarah Richards. (To my parents I am still Sarah Jo.) I have lived at the Canadian border in Minnesota, in the bayous of Louisiana and on the rocky Atlantic coast of New England. I am a highly caffeinated, coffee addict who attended the University of Minnesota to study graphic design, and scientific & technical writing. When I am not crocheting, writing or designing, I can be found roaming the woods near my house with my husband, son and two dogs. More books by Sarah Richards: {Woodmere Trilogy} Left on the Edge Taken in the Woods Drowned by Fear {Simply Unique} 2015 Crochet Pattern Collection 2015 Cross-Stitch Collection sarahjorichards.com