Founder of Safer Plate.
When we learned our oldest son, Liam, had food allergies, we didn’t know where to begin.
The panic hit hard and we started questioning everything. “Is it okay to eat out? Will he be alright at a playdate? How about school? Did ANYONE eat ANYTHING peanut-butter-related at this public picnic table?”
And that fear is always searching for the next clear-and-present danger. But I don’t have to tell you. That’s why you’re here…and I’m so glad!
Founder of Safer Plate.
When we learned our oldest son, Liam, had food allergies, we didn’t know where to begin.
The panic hit hard and we started questioning everything. “Is it okay to eat out? Will he be alright at a playdate? How about school? Did ANYONE eat ANYTHING peanut-butter-related at this public picnic table?”
And that fear is always searching for the next clear-and-present danger. But I don’t have to tell you. That’s why you’re here…and I’m so glad!
Just a handful of years ago, there wasn’t much out there for people like us.
And while I’m grateful for all the growing food allergy options, I felt like we needed more…
Especially more peace of mind. So, I made that my mission. And with the help of an incredible chef and expert dietitian (both skilled in the ways of food allergies) Safer Plate was born.
Our goal is to create a bounty of incredible, well-balanced meals free of the most common allergens, so you can feel confident about what you’re eating (and feeding your family.) No need to worry about cross-contamination, reading labels, contacting manufacturers, or second-guessing. (DANCE PARTY!)
From lavish large-scale events to feeding critical care patients at Mayo Clinic,
Gilbert Junge (Chef Gil) has been designing menus and creating thoughtful meals as a Certified Executive Chef for over 15 years.
During his career, he has seen firsthand the ongoing struggle of those with special meal needs to find quality alternatives.
Enter Safer Plate! (WEARING A CAPE)
The top allergens NEVER enter our kitchen.
Gil carefully creates and tests each recipe, ensuring every option is safe for those with food allergies and intolerances. Then he makes sure they’re healthy, balanced, exciting, and ab-so-lutely delicious!
We’re lucky to have him.
From lavish large-scale events to feeding critical care patients at Mayo Clinic,
Gilbert Junge (Chef Gil) has been designing menus and creating thoughtful meals as a Certified Executive Chef for over 15 years.
During his career, he has seen firsthand the ongoing struggle of those with special meal needs to find quality alternatives.
Enter Safer Plate! (WEARING A CAPE)
The top allergens NEVER enter our kitchen.
Gil carefully creates and tests each recipe, ensuring every option is safe for those with food allergies and intolerances. Then he makes sure they’re healthy, balanced, exciting, and ab-so-lutely delicious!
We’re lucky to have him.
Julie is our Registered Dietitian and mom of three children, one of whom, Cole, has had food allergies since infancy.
Cole has anaphylactic allergies to peanuts and tree nuts, and was also diagnosed with Eosinophilic Esophagitis (EoE), a chronic inflammatory disease of the esophagus that can make eating more difficult.
Julie had to eliminate several food allergens from Cole’s diet and is constantly reading labels, avoiding restaurants, bringing special food to social gatherings, and spends lots of time cooking from scratch.
Julie notes: “While there are more and more allergy-friendly foods available today, many are not nutritious. That’s why I’m so excited about Safer Plate. Their meals are healthy and protein-rich, with whole food and fresh vegetables, and they’re free of the top allergens. It’s the perfect solution for those new to food allergies or anyone needing a break from recipe-searching and meal planning.”
