A woman once told me she thought she’d be prepping her own sad, safe meals for the rest of her life.
Food allergies. Autoimmune issues. A list of things she couldn’t eat that got longer every year. She’d made peace with the idea that the food of the world just… wasn’t for her anymore. Restaurants were a minefield. Recipes needed a translator. So she ate the same handful of dishes, over and over, and tried not to think about everything she was missing.
Then she tasted what was actually possible.
Here’s what I’ve learned in years of cooking for people with dietary restrictions: the limitation was never the food. It was that almost no one has learned to translate the world’s cuisines into the diet your body needs. Thai without the trigger. Moroccan without the reaction. Italian that still tastes like Italy.
That’s the one thing I do that I’ve never seen done well anywhere else. And this fall, I want to teach it — to you.
I’m opening a live, 4-week virtual cooking series: Eat the World This Fall. Four Tuesday evenings, four cuisines, all adapted for AIP, food allergies, low-FODMAP, vegan, and more. You cook along (or watch and make it later), and every recipe comes with the dietary swap-guides so you can keep making it forever.
It’s your personal chef — without the personal chef price.
Tuesdays at 7 PM ET, starting September 8. The first 10 seats are $149.
If you’ve ever felt left out of the table, this is your invitation back to it. 🌍
Every week follows the same rhythm a 10-minute “the story of this cuisine + why it adapts well” opener, ~60 minutes of guided cooking of one anchor dish plus one simpler side or sauce, and a 15–20 minute “the swap logic” segment where I teach why the substitutions work.
Week 1 — Thailand (Sept 8). Naturally the friendliest starting point, since so much Thai food is already gluten-free and dairy-free. Anchor dish: a coconut curry (green or massaman) with a from-scratch paste.
Week 2 — Morocco (Sept 15). Warm, forgiving, spice-forward. Anchor dish: a tagine (chicken-and-preserved-lemon)
Week 3 — Italy (Sept 22). the “I thought I could never have this again” week. Anchor dish: a fresh pasta alternative (or a risotto-style dish) with a proper sauce.
Week 4 — Mexico (Sept 29). Celebratory finale. Anchor dish: something festive and shareable — think tacos or enchiladas with adaptable components and a couple of salsas.