I’ve been wanting to blog about this for the last three weeks. I REALLY wanted to when the emotion was raw the day I found out.
I’m glad I waited. I knew whatever would have poured out on this page wouldn’t have been rational or without the pity party. I’ve had time to collect my thoughts, motivation and realization that I CAN do this. So what is it, I’m sure you’re wondering.
I’ve known something was up for a while; never feeling well, always tired, achy, headaches, stomach pains…I got validation on these symptoms on May 7th after having some blood work done. They came back with severe allergies to Gluten/Wheat, Casein/Lactose and eggs.
Ouch. It was like a punch to the face for someone who loves to bake and had been actively developing recipes. So, what does this mean for the food blog? My love for cooking hasn’t changed, it’s just been altered. Baking is still a challenge. I have to relearn how to do this to meet my dietary needs. I’ve already made a few recipes with success and look forward to developing more recipes of my own in the future.
In the meantime, I feel awesome! Almost no headaches, joint pain, tons of energy; it came just in time to have a very fun, relaxing and much needed vacation to California to visit family.
So, this blog will be taking a different turn. The biggest change will be that glutenous baking recipes will now be replaced with their gluten-free cousin. The recipes I’ve already posted on this blog will remain. So, I will leave you with this recipe I tried last night. They are amazing and I’m not ashamed to say I ate four.
Dark Chocolate Brownies
5 ounces high quality 60-70% cocoa dark chocolate (I used supreme dark chocolate, 72%)
1/2 cup organic coconut oil
1 cup light brown sugar (not packed)
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
I also added a 1/4 cup of semi-sweet chocolate chips and a 1/4 cup of raw cocao nibs. Out of this world!