Food Allergies
Robyn O'Brien is a mother of 4, wife and former food industry analyst. She brings detailed analysis to her research about the impact our food system is having on our health.
Robyn O'Brien is a mother of 4, wife and former food industry analyst. She brings detailed analysis to her research about the impact our food system is having on our health.
Do you like crab cakes? I do, they are one of my favorite things to eat out in a 'good' seafood restaurant. I have to admit, more often than not I am disappointed with the offerings, I usually find the crab cakes too expensive and not enough substance for my money.
Grilled chicken is greatly enhanced with a tasty marinade. With this recipe I put the chicken in the marinade overnight and grilled it the next day -- a fan favorite with all of my clients.
Quiche is a wonderful snack or main course. Once I found a good recipe for a gluten free crust, I had to practice with it. It felt like a duty -- test it and make sure it is real, I am not dreaming.
Barbara and I went to culinary school together a few years ago at The French Culinary Institute in New York City. We had lots of fun, long nights and hard work getting our feet wet at school and working in the school restaurant L'Ecole .
Very little shouts "LOUISIANA!" louder than a great shrimp gumbo. We love this classic and have updated it for the gluten free era. With tender shrimp, spiced chicken and chunks of andouille sausage, this gumbo is the full mardi-gras. Laissez les bon temps rouler!