Welcome to Stella D’s.

Hi, I’m Marie — wife, mother, entrepreneur, and lifelong learner.

My journey with food took an unexpected turn eighteen years ago when my son, Graham, was diagnosed with a life-threatening dairy allergy at just six months old, followed shortly by an egg allergy. That was the beginning of our allergy journey — and one of several ambulance rides that would follow.

I’ll never forget the day I picked Graham up from preschool and, before giving me a kiss, he asked, “Mom, what did you eat today?” He was only three. I was proud he had learned to protect himself so well — and heartbroken that he had to. From that day forward, I swore off dairy and eggs for good.

Over the years, we have had to administer epinephrine more than sixty times — not from carelessness, but from living life and doing everything we could to keep him safe. Most restaurants don’t take enough care. Cross-contamination is everywhere. So we adapted.

We created our own version of normal.

Holiday traditions looked different. At a favorite restaurant in New York City, we would bring Graham’s meal from home — filet mignon, broccoli sautéed in olive oil, and pasta — so he could feel like he was having the same special dinner as everyone else.

We tried oral immunotherapy. It worked for a while — until it didn’t. Doctors didn’t have definitive answers as to why, and the restrictions became unsustainable, ultimately leading us back to strict avoidance.

We learned how to navigate the world. Sushi became our safe haven. We held our breath at sporting events when other kids opened bags of cheesy snacks — even skin contact could trigger a reaction. I made nearly every meal myself, because that was the only way to be sure.

And every time he walked out the door, three words followed him:

“Benadryl & Epi.”

Years later, I faced my own health crisis. I became severely ill — underweight, in pain, and covered in welts. After visiting countless doctors with no answers, a casual conversation with a chiropractor led me to try a gluten-free diet. I made the switch on my birthday — and I’ve never looked back.

Through it all, food became my passion and purpose.

I was determined to create allergy-friendly meals that didn’t feel like sacrifices — meals that could rival a five-star restaurant. I never wanted my family to feel like they were missing out.

That passion led me to recreate the comfort foods I grew up with — starting with meatballs. They were once reserved for special occasions in my childhood. Now, I make them so every day can feel like a special occasion.

After eighteen years in the making, the final push to launch Stella D’s came when Graham was getting ready to leave for college. I asked myself, “Where on earth is he going to find an allergy-safe meal like Mom’s?”

The answer? I had to create it — for him, for families like ours, and for anyone who deserves to eat well without worry.