the right food can change everything

Are food sensitivities compromising your health?



Hi, I'm Kelly — welcome to Eating 8SAFE!

I help people with food sensitivities. I offer support for my fellow 'avoidivores' by sharing recipesadvice, and product recommendations. I can also help you discover if common food ingredients are to blame for your chronic symptoms — and help you take back control of your health (trust me, it's possible!).

I invite you to have a seat here at my 'virtual table' — I can tell you a little more about me, and I'd love to hear more about you!


But first things first — what does '8SAFE' mean?

The 8SAFE label means that a recipe or product is made without gluten and the top eight food allergens: milk, wheat, soy, egg, peanut, tree nuts, fish & shellfish. Which makes them safe to eat for those of us with multiple food sensitivities. I know it sounds super-restrictive, but each 8SAFE recipe caters to over 40,000 different combinations of food sensitivities — which makes it pretty darn inclusive if you ask me. 


Work with me.

I'll help you discover if food sensitivities are compromising your health and contributing to your chronic symptoms. I'll teach you how to uncover both temporary & permanent sensitivities, as well as how to test any ingredient (beyond those covered in my program). You can reconnect with your body, take control of your health, and wave those nasty symptoms goodbye for good. 


Follow me on Instagram.

For bite-sized nuggets of information; a peek into my life as an 'avoidivore'; 8SAFE products that make shopping (and eating!) a little bit easier — and other random things that make me happy.



Explore the Recipe Box.

Filled with 8SAFE recipes that can easily be made without gluten and the top eight food allergens (wheat, milk, soy, egg, peanut, tree nuts, fish & shellfish).



Join me!

Pull up a chair to join the conversation and get the latest 8SAFE recipes served up straight to your inbox. I promise I won't flood your inbox on a daily basis — you can expect to hear from me just a few times a month, maybe a little more when a program is about to start. Cool?

Are you a chef or restaurateur?