Information and advice on managing dietary restrictions

My Book

Milk.Toast. is my personal story about being diagnosed with celiac disease and other autoimmune disorders and food allergies. It’s an easy read and packed with information on how to manage a new diagnosis.

Easy to follow instructions guide you in incorporating new dietary requirements into your home and work life, and while traveling.

Get great tips and tricks on:

  • revamping your kitchen pantry
  • eating out
  • entertaining others
  • shopping for the right foods based on your particular dietary restrictions

Milk.Toast gives you all the information and advice you need to help you manage your dietary restrictions anywhere, helping you live a normal and very happy life!

To take a peek inside and find out how to order, just click here!


Fancy a taste test? This recipe for Sweet Corn and Zucchini Pie is just one of the many delicious gluten free recipes contained within Milk.Toast.

 4 tablespoons butter
 1 yellow onion, diced
 2 ears sweet corn
 2 large zucchini, diced (about 4 cups)
 1 zucchini sliced thin to place on top before baking
 8 ounces sliced mushrooms
 1 tablespoon dried basil
 1 teaspoon dried oregano
 ½ teaspoon salt
 12 ounces shredded cheese (I used Mozzarella & Swiss)
 4 eggs, beaten

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat. Add the basil, oregano, and salt. Stir once to combine. In a separate bowl, mix up the cheese and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the sautéed veggies into the dish and then cover with the cheese/egg mixture. Using a fork, turn the cheese/egg mixture into the veggies to incorporate. Arrange the top so the sliced zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting. Sprinkle with chopped parsley and or basil for a nice fresh finish if you like!! ENJOY!

Looking for gluten AND dairy free recipes?  Milk.Toast has those too!

I originally found this recipe on Pinterest and, as I do with many recipes, experimented and modified it to suit my food sensitivities. I can do the same for you and your favorite recipe too! Let’s chat!

Gluten and dairy free recipes

Image Credit: Photo and recipe inspiration taken from Pinch of Yum