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GF Mom Certified

GARDENING 101: A Summer Home Economics Course

May 29, 2020

This gives parents an opportunity to teach life skills, along with some horticulture.

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Celebrating Birthdays in New Creative Ways

May 29, 2020 ● By Tiffany Hinton

RECIPES FROM A GLUTEN-FREE KITCHEN

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Cooking to Reduce Inflammation

Apr 30, 2020 ● By Tiffany Hinton

The foods we eat can either be fuel on the fire or calming to an already inflamed gut.

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Mother’s Day Virtual Baking Party with GF Mom Certified

Apr 30, 2020

Join this family-friendly, live, virtual baking party to celebrate Mother’s Day.

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Try Spring Sprouts for a Nutritious Boost

Mar 31, 2020 ● By Tiffany Hinton

Sprouts are packed with antioxidants due to the concentrated nutrient profile, and can be used to help boost energy levels and aid in detoxifying the body.

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8 Plant Protein Sources

Feb 28, 2020 ● By Tiffany Hinton

When deciding how much protein is right for your body, Dr. Axe suggests dividing your body weight in half and eating that amount of protein in grams.

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Beneficial Bone and Mineral Broths

Jan 31, 2020 ● By Tiffany Hinton

Bone and mineral broths can nourish our bones and joints, aid digestion and help us heal, says health-influencer Tiffany Hinton of GF Mom Certified.

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Gluten-Free Holiday Sugar Cookies

Nov 27, 2019

During the holiday season, it has always been a family tradition of mine to make allergy-safe cookies and put plates together to share with the neighbors and community.

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Recipes from The Gluten-Free Kitchen

Oct 31, 2019 ● By Tiffany Hinton

We developed this gluten-free German chocolate cake recipe from an old recipe from my husband’s grandmother Evelyn, who has passed on.

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Observe National Diabetes Day with GF Mom Certified Partners and Kilogear CUT

Oct 31, 2019

Hacking Your Health Live Pop-up event, in Chicago, from 6 to 9 p.m., November 14, to spread awareness about cardio metabolic syndrome and how it affects local families.

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Pumpkin Toasted Cashew Soup

Sep 30, 2019 ● By Kyle Hass

Fall is the time of year I crave soups. After visiting a French restaurant in Portland, Oregon, this past October, I have been experimenting in the kitchen with vegan bisque soups and fresh fall root vegetables from our home garden.

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