Gail became a self-made chef out of necessity when she and her three child all became unwell around the same time in 2015. Although each person’s health issues manifested into different symptoms and diagnoses ranging from Autism Spectrum Disorder (ASD), Attention Deficit Hyper Disorder (ADHD), bodily pain, fatigue, stomach and bowel issues, rashes, dizziness, and more, the same five “allergy-foods”: wheat, dairy, corn, soy, and eggs, were the root cause of all the different health issues. This “food allergy” awareness motivated Gail to learn more about food. After a four-year journey of Gail healing her children and herself, Gail wrote the recipe book, Rainbow Food Rocks, with the intention of helping others with “food allergies” and “mystery illnesses” heal themselves by eating a wheat-free, dairy-free, corn-free, soy-free, egg-free, peanut-free, yeast-free, and meat-free, organic diet. Most of Gail’s recipes are sugar-free and nut-free, with an option to add in a sweetener.