One positive thing about having dietary restrictions is having to be more inventive with recipes, trying to figure out how to convert them so they’ll be safe for you to eat. It can actually be a lot of fun creating things in different ways, and it’s very gratifying when the people who try your recipes end up loving them. Read More →

I’m not on a diet. I’m not a gluten-free fad dieter. I’m not on any kind of special diet like the Paleo Diet or the Specific Carbohydrate Diet. I don’t cut out whole groups of foods just because I think they’re somehow inherently unhealthy. I’m not a vegetarian or vegan. My dietary restrictions are not by choice. Read More →

Living this life is very lonely. No one in my immediate or extended family deals with food issues of any kind of which I’m aware. I have no one I see or talk with on a regular basis who has to avoid certain foods to the degree that I do. While I do have supportive family and friends, it’s just not the same as having facebook_groupssomeone who knows exactly what you’re going through and what you’re dealing with. I’ve really leaned on my online support groups to provide what the people I know face-to-face just can’t. If you’re having a hard time finding people to talk to about what you’re facing and what you’re dealing with, I encourage you to find some online support groups. You may even have a Gluten Intolerance Group branch in your area. All of these can help you feel less alone and help provide some much-needed support. Here are groups of which I’m a part or in which I participate. Read More →

My mom found a green bean recipe in a magazine and tweaked it a bit.  It turned out to be delicious.  I love it not just for the taste but also for the fact that it’s a quick and easy way to prepare green beans.  Normally, we would cook the green beans for at least an hour on the stove to allow the flavoring from bullion or a concentrate to become fully integrated.  With this recipe, you can throw together delicious-tasting green beans in minutes. Read More →

I went to my gastroenterologist earlier this year. I recounted to her what had happened to me over Christmas and that I was beginning to suspect that my food reactions were allergic in nature. She was surprised by how sensitive I seemed to be to gluten and put me right up there with her most sensitive celiac patients. Her surprise was made even more significant by the fact she sees thousands of celiac patients. We discussed possibilities, and she ran some tests to check for mast cell activation disorder. She also suggested that I try taking a daily antihistamine like Zyrtec. Read More →

Note: This recipe has been updated since it was first published.

There was a lady at my church who baked the most delicious chocolate brownies.  She would bake a batch and bring them to the children and youth programs.  They were eaten up very quickly.  I was delighted to get a copy of this recipe years later in one of my church’s cookbooks and would make it for family, friends, church gatherings, and parties.  When I first started to remove gluten from my diet, I knew I had to find a way to convert this recipe.

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I love using my skillets. It’s easy to throw together a quick meal by throwing meat and veggies in it with some coconut oil and seasoning and cooking it all together. I can also use it to cook some veggies that prepared some other way wouldn’t be nearly as good. Read More →