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Chrissy Glentis is a recipe creator, cookbook author, and co-founder of Foddies Foods, a low-FODMAP food brand she built with her husband over the past twelve years.
Originally from Australia and now based in Jersey City, New Jersey, she grew up in a big Greek family where food was the center of every gathering. When digestive issues forced her to rethink what she could eat, she did not step away from the table. She pulled up a chair and started cooking her way back to it. Her work centers on proving that allergy-friendly food does not have to be bland, boring, or something your friends dread eating alongside you.
Food was never optional in Chrissy's household. It was tradition, celebration, and daily life all at once. Name days, Christmas feasts, weekend gatherings: her aunties and parents were all serious cooks, and she grew up surrounded by big, flavorful meals rooted in Greek culinary tradition.
That foundation made what came next especially difficult. Around the age of nineteen or twenty, Chrissy discovered she had lactose intolerance and fructose malabsorption. This was over fifteen years ago, when low-FODMAP diets were not widely known and options were scarce. The biggest restriction was onion and garlic, the base of most cuisines, and especially central to the Greek food she had grown up eating.
Rather than resign herself to a limited menu, she started experimenting. The family began calling it "making food Chrissy friendly," the goal being to recreate the dishes she loved without the ingredients that caused her problems, and have them taste just as good as the originals.
When Chrissy met her now husband, they bonded over a shared frustration. He had his own digestive issues, and the two of them realized there simply were not enough options available for people like them. So six months into dating, they started a food business together.
It began at home with a certified kitchen and online sales, then grew quickly. At its peak, the business included two cafes, a donut shop, a factory, and a range of packaged products. Chrissy was the recipe developer behind all of it.
"I was the mad scientist in the back," she says, "mixing and baking and making sure that it tasted good."
The donut shop was a particular challenge. The donuts were completely gluten free and yeast free, and it took Chrissy months of trial and error to get the ratios right. She would test batch after batch, adjusting and comparing, until the texture and flavor finally came together. That kind of patience defines how she works: thorough, persistent, and unwilling to put something out until it meets her own standard.
Chrissy's cookbook, Always Delicious Low-FODMAP Kitchen, was published in July 2025 and contains over 100 recipes. It covers lunches, dinners, and desserts, with options that are low-FODMAP, mostly gluten free, and adaptable for a range of top allergens including egg, lactose, soy, and nuts.
The book grew directly out of her years running the business. The publisher herself was on a low-FODMAP diet, knew about Foddies, and recognized the gap in the market. Chrissy poured everything she had learned into the pages, with one clear philosophy: keep it simple, keep it flavorful, and make it something the whole family will eat.
That last point matters to her. One of the most common frustrations she heard from customers at her cafes was the social awkwardness of dietary restrictions. Partners and friends would roll their eyes about having to eat "allergy food." Chrissy wanted to eliminate that stigma entirely.
"People would say, we love it here because our friends are happy to come here too, because the food still tastes normal," she recalls.
The cookbook carries the same promise: allergy-friendly recipes so good that nobody at the table will notice anything is missing.
Chrissy has little interest in twenty-ingredient recipes. Her style leans toward dishes with five to ten accessible ingredients that busy people can actually make on a weeknight. She knows that the people she is cooking for are often exhausted, frustrated with their options, and just want something that tastes good without making their stomach revolt.
Her go-to dish for hosting is homemade lasagna, the kind of meal everyone loves and that rewards the time you put into it. She draws from a wide range of cuisines: Greek, Italian, Mexican, Asian. Growing up in multicultural Australia and having lived in Dallas, San Francisco, and now Jersey City has shaped a palate that refuses to stay in one lane.
Foddies Foods, the business she co-founded, now operates as a line of spice mixes sold on Amazon. The range includes an onion replacer, a garlic replacer, taco seasoning, curry powder, Cajun spice, and a Moroccan blend, all designed to add flavor without the FODMAP triggers. She uses many of them in her own content.
Chrissy is candid about the learning curve of content creation. She has had to teach herself video editing, lighting, timing, and how to make a first clip engaging enough to hold someone's attention. She says her skills have improved even in the last month compared to where they were a few months ago, and she treats each video as a chance to get better.
"Food is probably one of the hardest categories in social media," she says, "because you not only have to plan it, you have to cook it, you have to clean up afterwards. Then you have to film it as you're going. But then you also need to eat it."
She says it with humor, but the point is real. Food content demands a level of multitasking that most other categories do not.
What drives Chrissy is not just cooking for herself. It is changing the experience of eating for people who have started to dread it. She sees it often: people with allergies or intolerances who have given up on variety, who eat the same safe meals on repeat, who have stopped looking forward to dinner. Her goal is to reverse that.
"I would love to be able to help people love to eat again," she says.
She wants people to salivate at the thought of their evening meal instead of viewing food as something they endure to survive. A second cookbook is on her mind, possibly tailored to specific scenarios like hosting guests with allergies. But the broader mission stays the same: build a community where eating well with restrictions is not a compromise, but a genuine pleasure.
Chrissy Glentis's work sits at the intersection of necessity and creativity. What started as a personal need to eat without discomfort became a twelve-year business, a published cookbook, and a growing platform that helps people navigate food allergies without losing the joy of cooking. She is not asking anyone to settle for less. She is showing them that they do not have to.
Explore Chrissy's recipes on Chefadora at chefadora.com/@chrissyglentis and follow Chrissy on Instagram at @chrissyglentis and explore Foddies Foods at @foddiesfoods. Her cookbook, Always Delicious Low-FODMAP Kitchen, is available on Amazon. Chefadora is proud to spotlight creators like Chrissy who are bridging cultures through food and making the kitchen a welcoming place for everyone, regardless of what they can or cannot eat.
Updated on 21 Apr 2026
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