Gluten Free Me

When the doctor told me I had Celiac Disease a few years ago, I was mortified. Initially, that affected me worse than the “are you sitting down talk” about my cancer. (More on that another day.) After all, to say I’m infatuated with all things bread and pasta would be a severe understatement.  In fact, when I was having a Crohn’s flare, my go to was Buttermilk Eggos, sometimes prepared properly but most times popped in the microwave and eaten straight like you would a warmed muffin. No butter. No syrup. Yes, I know. I’ve gotten a lot of the same looks you just gave but I like the taste and texture that much. The Eggos were quick and easy, which is important during flares. Not to mention, I usually didn’t feel like eating on those days so I basically lived off 2 or 3 Eggos a day. Furthermore, breads are easy to digest so it made since to me. Nevertheless, I digress.

Hearing that I could no longer have the foods I loved without consequences was disheartening.  After talking things over with my husband, I went on my gluten free diet. It was really tough at first but after about a week, I could definitely notice a difference with my fatigue, stomach pain, and overall general mood. Now, there have been plenty of times when I couldn’t resist a gluteny delicious morsel and I ultimately paid the price within hours in one way or another.

Unlike today, ‘Celiac’ and ‘gluten free’ were relatively new terms in the global community. So I did as much research as I could at the time as to what had gluten and what didn’t and had to start reading labels. The thing that was most surprising to me was the majority of items had “traces”.

Like this

sugar crystals





Wal-Mart brand Yellow Sugar Crystals






Or this



allergy warning




Taken off a box of Wal-Mart brand Popsicles in 2011. Yes, I said POPSICLES!





I learned the hard way to NEVER assume something is gluten free. The popsicle thing still troubles me. After all, popsicles? Seriously?

More to the point, I found out quickly that the simpler the food was the better. If you cook as many meals from scratch as possible using fresh foods then the likely hood of a gluten free life increases drastically.

The problem with that theory, however, was that all of my C’s cause fatigue and that yucky “run down” feeling/mood. I didn’t want to spend hours in the kitchen on my bad days so I started adding to and revamping my existing recipe collection.

I am constantly adding to and tweaking my recipes so check back often to see what new things I’ve come up with and, as always, I’d love to hear your ideas! So comment or email me. (asizCreatives’at’


**Listening to Maroon 5**


Scarecrow can't do ALL the thinking...

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