Dallas, TX – Nov 15-16, 2014
When & Where
Dallas Market Center
2100 Stemmons Freeway
Dallas, TX 75207
(214) 655-6100 or (214) 744-7444
You may purchase discounted tickets ahead of time by using the form below. Full-price tickets ($20 per adult and $5 per child (over the age of 3) will be on sale at the event if we do not sell out in advance. Sell outs will be indicated on the website. We recommend buying your tickets ahead of time.
Class:"The Power of Food – The best medicine or the worst poison for your body." Chef Oonagh is not going to push a raw food diet (with NE winters, get real), or have you give up your favorite foods (as if we would want to). Chef Oonagh will help you understand how the food you commonly eat can be causing other problems - beyond high cholesterol, but including arthritis, female problems, headaches, diabetes, fatigue etc. Chef Oonagh will explain the new FDA proposed food labeling; is GMO a good thing?; soy and corn everywhere; how much sugar is too much sugar?; all the new cooking oils, new sugars, new grains, trans fat, hydrogenated, "fat free"; and the increasing number of food allergies, not just gluten free.
Class:"Nutrition and Gluten-Free Baking" Curious about the dozens and dozens of gluten-free flours on the marketplace? This presentation will look at some of the most popular gluten-free flour replacements (white rice flour, brown rice flour, almond flour, teff, millet, coconut flour, sorghum flour, soy flour, etc) and teach attendees how to convert their favorite baking recipes into gluten-free alternatives. Furthermore, the presentation will look at the nutritional properties of each of the gluten-free ingredients and explore how to boost nutrition in household recipe favorites. The class will also look at gluten-free all-purpose flours and help participants decide which blend is the best for their family.
Class:"Raising A Child Gluten Free" Learn how to keep your child safe at home and away. Tiffany Hinton a mom of children with food allergies will teach you how to keep your own child smiling with safe kitchen tips, snack ideas, birthday party solutions, traveling and more.
Class:"Get Rid of Toxins – in your Diet and in your Life!" Carol Kicinski, over 20 years living the gluten-free lifestyle, tells her personal story of how going gluten free changed not just her health but her life – informative, always humorous, entertaining and uplifting!
After 15 years of eating and cooking gluten free, Carol Kicinski founded Simply Gluten Free in 2007 as a gluten-free recipe and lifestyle blog and website – her thousands of fans have made it a #1 Google site. Its purpose is to educate, assist and inspire those with celiac disease or intolerance to gluten, dairy, peanut, grain or other allergenic elements, and also those with vegan preferences.
To date, she has motivated millions to live HAPPY allergen-free lives! Carol’s core philosophy is “Look at the world of food in terms of what I CAN eat – not what I can’t!” Her recipe motto is “Gluten-free recipes that are not just “good for gluten-free” but just plain GOOD, period!!”
In 2010 Carol started the highly successful Gluten-free Global Community – putting hundreds of gluten-free bloggers World Wide in communication with each other. She also pioneered “gluten-free” in China in 2009.
Carol is America’s first gluten-free (only) TV Chef with a monthly segment on the NBC Tampa based nationally syndicated show Daytime where she has appeared since July 2009. (Daytime is nationally syndicated to 1.1 million households.) She was the featured cookbook author on QVC’s Gluten Free Special in April 2011. Speaker at the Gluten-Free and Allergen-Free EXPO (Chicago, April 2011)
Her cookbook, Simply…Gluten Free Desserts, (Thomas Dunne Books, 2011) is rich with 150 delectable recipes for cupcakes, cookies, pies, sweet breads, puddings, cakes and ice creams – all gluten free and many dairy-free as well. Carol is currently releasing her second cookbook, Simply…Gluten Free Quick Meals (Thomas Dunne Books, 2012) She recently completed contributing recipe development for Cooking Light – The Gluten-Free Cookbook (Cooking Light, 2011). She is a monthly contributor to Martha Stewart’s Whole Living. Carol also developed her own high quality pastry gluten-free flour blend that TASTES and BAKES like regular flour.
In a professional career prior to her recipe development, Carol was ahead of the sustainable energy curve as she was the Financial Controller for a $32M Solar Corporation. As a humanitarian and adventurer, Carol has assisted the National Red Cross around the world and was one of the first responders at Katrina’s Central Command assisting the troops. She’s lived to tell about being charged by elephants and rhinos (literally) and has dived with Great White sharks in Africa.
Fun, interesting and adventurous, Carol’s simplest passion is making “that great recipe” and having someone else make it, and love it!
Christina O’Brien, D.C.
Dr. Christina O’Brien, DC, RD, LMT has been in the healthcare field for over 15 years. She began her career as a Registered Dietitan 15 years ago and went on to become a Chiropractor, a Licensed Massage Therapist, and is certified in Acupuncture. Her philosophy is a holistic one and she believes that the power that made the body also has the ability to heal the body. She has seen her vision come true in the wellness center she has created in Lewisville, TX. Complete Health & Wellness is an all-encompassing clinic where people come to get help with many conditions, ranging from back pain to autoimmunity. Dr. O’Brien specializes in helping autoimmune conditions, neurological imbalances and working with children on the Autistic spectrum through the use of Functional Neurology and Functional Medicine.
GIG of Greater DallasRead More
British Born, Independent, Award Winning, Chef/Instructor Oonagh Williams has a Culinary Arts degree and trained in London and Switzerland. Based in New Hampshire, her 28-year-old son was diagnosed gluten and lactose intolerant 6 years ago with no previous symptoms. Chef Oonagh has always cooked from scratch with real ingredients, so it was only baked goods that she generally needed to adapt to gluten free. Chef Oonagh follows a gluten free diet (Chef Oonagh discovered her arthritis pains and period pains went away with a gluten free diet and has since discovered family members with celiac disease), and only buys regular flour bread and cereal for her husband.
Chef Oonagh feels strongly that anything gluten free has to taste as good as any gluten filled recipe and frequently says that ‘my six foot four baby would soon tell me if it wasn’t any good, my husband is far politer’!
As a chef with a deep understanding of food and the ability to fully understand food labels, Chef Oonagh has helped numerous people with their food intolerances.
• Was the featured Chef at the Healthy Villi, Boston Celiac Conference in October 2013 and will present at the April 2014 Boston Celiac Conference.
• Is invited to speak at Corporate Health and Wellness Events and State Fairs
• Has written a monthly recipe column for the National Foundation for Celiac Awareness for over three years.
• Has been a regular guest on NH’s ABC WMUR-TV’s Cooks Corner for more than 10 years
• Presents cooking classes and dinner parties
• Has a cookbook ‘Delicious Gluten Free Cooking’
• Hosts a Celiac Disease Support Group
• Writes a Gluten Free Living Blog at www.RoyalTempatations.com/blog
• Has a Healthy Cooking/Healthy Living Radio Show.
• ‘Like’ her at Gluten Free Cooking with Oonagh on Facebook
As an adult with health issues, Tiffany learned she was gluten and lactose
intolerant. This turned her life upside down. Not knowing where to start
she found pre-made gluten free items overpriced and she still wanted to
eat family favorites. Experimenting in the kitchen began with research and
practice. Tiffany can now turn any desirable recipe into gluten and dairy
free, without sacrificing the taste. Tiffany started blogging in June of
2010, while going through treatments for infertility. Like many others;
she struggled to talk about her experience, leading to an online journal
for sharing emotions and heart. Following the birth of her first child she
began to share gluten free substitutes for her favorite family recipes on
her blog GFmomcertified.com. After three children in just three years,
gluten free cooking has become a necessity. Discovering she was not alone
in the challenge to feed a gluten free family, opened the path to writing
Gluten Free Mom Certified. She creates and shares GF recipes each week on
her blog to help GF mothers meet the challenge of GF cooking. Tiffany’s
mission persists today to re-create the foods she grew up eating, into
gluten and dairy free.
Books and Publications:
Bittersweet Walnut Grove: Winter Thyme 2012
Bittersweet Walnut Grove: Spring Thyme 2013
Gluten Free Mom Certified 2013
Bittersweet Walnut Grove: Summer Thyme 2013
Bittersweet Walnut Grove: Fall Thyme 2013
Gluten Free Mom Certified 2013
Overcoming Mediocrity 2013
Mom Certified Celebrates Heritage 2014
Vanessa Maltin Weisbrod
Vanessa Maltin Weisbrod is the Executive Editor of Delight Gluten-Free Magazine, an international publication geared towards people with food allergies, celiac disease and other medical conditions relating to food. In addition to the magazine, Vanessa also consults for a variety of gluten-free food manufactures and is an active member of the Advisory Board of the Celiac Disease Center at Children’s National Medical Center.
Vanessa is also the author of two gluten-free cookbooks: Beyond Rice Cakes: A Young Person’s Guide to Cooking, Eating & Living Gluten-Free was released in September 2006 and her second book is The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian and Mexican Recipes (Wiley) was released in April 2010.
Vanessa has appeared on numerous television shows as a gluten-free food and celiac disease expert including Planet Green’s Emeril Green, CNBC’s On the Money and CNN’s Newsroom with Heidi Collins. She has been interviewed and quoted in U.S. News & World Report, Newsweek, The Washington Post, Washington Woman, Supermarket News, Publix Greenwise Magazine and numerous other local newspapers.
Vanessa received a bachelor’s degree in journalism from the George Washington University and a Culinary Arts degree from the Institute of Culinary Education. She also holds certificates in the Practical Applications of Food Allergy Guidelines and Nutritional Analysis for Federal School Breakfast & Lunch Programs. Previously she worked as a health care reporter for the Advisory Board Company’s Daily Briefing and for Cox Newspapers, where she covered health care, politics, immigration and other breaking news for major newspapers including the Palm Beach Post, the Atlanta Journal-Constitution, and the Dayton Daily News.