Welcome to Cooking with Restrictions, Sprinkled with life.
My Story:
My story is like many others—a journey filled with challenges, adaptations, and ultimately, hope. Since I was a child, food was never straightforward for me. At six, I battled a parasite. By eight, I was pre-diabetic. Throughout junior high and high school, I lived with hypoglycemia and a high metabolism that kept me “too skinny,” no matter how much I tried to gain weight. My mom tried countless diets and food restrictions to help me get healthier. Honestly? I hated it. Eating became a chore, something I forced myself to do just to avoid others thinking I was anorexic. But somehow, I kept going, assuming this struggle was just part of life.
The biggest turning point came during a my mission for my church in the Philippines in 2013. After only six weeks, I contracted dengue fever. I spent days bedridden, was hospitalized for five, and was out of commission for weeks. When I finally started to recover and go back to my work, digestive issues emerged and have followed me ever since.
After my mission, I pursued my passion and graduated from the Culinary Institute of America in 2015. But behind the scenes, my health was still in turmoil. After numerous tests—blood work, colonoscopy, endoscopy—I was diagnosed with Celiac Disease. I was in denial for six months, but eventually, I committed fully to a 100% gluten-free diet. It helped, but not enough. Three years later, I was still searching for answers.
More testing revealed even more: a parasite, SIBO, Hashimoto’s disease, and two forms of the MTHFR gene mutation (yes, the “mother f-er”). We treated the parasite, and then I found out I was pregnant. During pregnancy, my thyroid tests came back “normal,” which left me questioning the Hashimoto’s diagnosis. Yet, digestive issues persisted. In 2021, I sought out a specialist clinic focused on Hashimoto’s, confirming the diagnosis and starting treatment through diet. This time, I saw real improvement by simplifying my diet to mostly fruits, vegetables, chicken, and fish.
Through all of this, I became an expert in cooking with restrictions. My culinary education was a blessing, giving me the tools to modify recipes so they still taste good—even when missing so many ingredients. Cooking with one restriction is tough; cooking with several can feel impossible. But can be essential. Eating foods your body can’t tolerate can cause serious damage over time.
For me, gluten was a hidden enemy that caused severe intestinal damage, leaving me malnourished despite eating “more than a growing teenage boy” every hour. My body simply couldn’t absorb nutrients properly. I’m not a doctor, but as a chef living with multiple food restrictions, I’m here to help you find ways to enjoy the foods you love without the pain and sickness.
This blog isn’t just about recipes and dietary tips—it’s about real life. You’ll find sprinkles of my day-to-day journey too: homeschooling my kids, managing a busy household, cleaning chaos, and all the beautiful mess that comes with life. Because food is just one piece of the puzzle, and sometimes the biggest challenge is simply keeping it all together.
My goal is to make your transition to cooking and eating with restrictions easier and more enjoyable. You deserve to savor your meals and nourish your body—no matter what restrictions you face. Together, we’ll find the joy in food again.
Hailee Danner – Mom, Chef, Artist
Cooking with Restrictions 