Rebecca Scheeler

  Rebecca Scheeler holds a Bachelors of Science degree in Nutrition and Dietetics from Concordia College in Moorhead, Minnesota. Rebecca loves cooking and has had the opportunity to cook at the Culinary institute of America in Napa Valley, California and Le Cordon Bleu headquarters in Paris, France. She is also an expert on eating gluten-free and has been cooking gluten-free for four years. Rebecca's passion for healthy food can inspire you to make life-long changes towards improved health.