Our Story


We are the Collins Family. Whether we are going through a typical homeschool day with our five kids or having friends and family over for a meal, life happens in the kitchen.
Our story really begins in 1997 when our first daughter was an infant with colic. A combination of insightful comments from family helped us discover that she was sensitive to dairy products. I removed all dairy from my diet and she became a very happy and content baby.
Now I had to learn a new way to eat, but it was worth it. I was put to the test again when our son, just days old began having problems with dairy and eggs. I felt like my commitment to real, wholesome foods was often set aside as I desperately searched for options. So many foods I depended on were off limits. Beyond my immediate frustrations, I knew I had to find solutions for my children. I never wanted them to feel like they were missing out. I put all of my creativity and problem solving to work and discovered fundamentals about food that I’d never had to think of before.

When our third child was a toddler with no food issues, friends introduced us to the Weston A. Price Foundation. It challenged how we were thinking about and treating our food. We learned about sprouting, lacto-fermented foods, and preparing foods using traditional forgotten wisdom. Eating real, whole food took on a whole new light. Nutrition became the mission.

Can I make every bite count when it comes to nourishing my family? Can pancakes be nutritious? Do snacks have to be a nutrition void? Or can I create foods that nourish the body and please the palate? Because if it doesn’t taste good what’s the point.
My biggest challenge came when our son Joshua showed signs of multiple food sensitivities. CollinsFamily02Dairy, gluten, nuts, chocolate! Even with all that I had learned, I felt overwhelmed with feeding myself and him on such a restricted diet. In 2008 there weren’t many products that met these restrictions, never mind tasting good and being nutritious. So I cried, prayed, and went to work learning and experimenting. My mission was the same, just with new guidelines and care.

Changing the way we eat can be confusing and overwhelming. When the food we are eating is making us sick, the process is even more stressful. There is hope. Tiffany’s Kitchen was started so we could share our family’s solutions with you and help you on your journey to be well, and live deliciously!

Tiffany Collins
Tiffany’s Kitchen

4 comments on “Our Story

  1. Reeni Rodes

    I read your story (which I kinda knew anyway from Nissa) and one of my things is that I also don’t eat anything with any refined sugar in it. So all my recipes also have no sugar (except for the fruits that are added like apples, pears, banana, etc etc or maybe a little maple syrup, or organic stevia etc) Do you have recipes that also include no added sugar? I love what you are doing. It is going to help so many people! Blessings big time on you and your new endeavor! Reeni


    1. Tiffany

      Reeni Our flour blend can be used in most recipes with the addition of xanthan gum. I haven’t tackled too many no sugar recipes, but some of my recipes could easily be modified. I’ll be thinking about that. We’re working on getting the first recipe book made. Thanks for the encouragement! Blessings to you, Tiffany


  2. Kevin

    I was in Oceanside visiting my parents from Bakersfield. We went to the Farmers Market and met your husband. I bought the zucchini bread, and honestly, it is some of the best I have ever tasted. If you ever get to the point of mail orders, let me know. We will continue to visit my parents and buy your breads. thanks.


  3. David Steel


    I purchased your sprouted gluten free granola yesterday at the Leucadia Farmers market. It is pretty already gone! By far the best granola I have ever had.

    You have a new lifelong customer and I will tell my friends about you as well.

    Thank you,

    -David Steel


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