Topsy Turvy

That’s what happened to my world these past few weeks.

Correction: that’s what happened to my FOOD world.

It has been weeks (or months?) since I last posted, but I guess raising a little one has a way of pushing everything else to the back burner. Add to that, school, holidays, moving, and my own long-awaited blood test results – Well, it is too easy to lose one’s self in this messy life.

At my appointment early July, I sat patiently as the doctor first showed me numbers:     > 7 – 10.


Then pointed to another number:  410. Conclusion? Apparently my body really hates gluten. (As a result, my body had not been absorbing iron, despite being on iron pills for 10 months) She told me I have celiac, and to start the gluten-free diet immediately, and sent off referrals to a dietition, as well as for me to get a biopsy done.

But… no gluten..? I’ve already been eating mostly dairy free, because of my dear daughter. But now, gluten? What about cookies? Cakes? Pies? Buns? Beer? Finally, I found myself asking, ” Is this… permanent?” To which the answer was yes.

And three days after this news, we headed on holidays. So, I packed a tote full of fruit, gluten-free bars and tostitos and hoped it would last me the 12+ hours of driving that lay ahead. Every restaurant was checked for a gluten free menu. Even the family we stayed with, researched and planned gluten-free meals for the week. (Bless their hearts!)

My husband is a foodie. So I felt bad that we couldn’t drop in on some trendy cafe or local up-and-coming restaurant. But like all those with celiac or allergies before me, you adjust. You adapt. You find what works and what doesn’t. What restaurants accommodate, and which ones are like 20 years behind still. 😛

For the most part, it’s just fine. (And our holidays were great!) But I know at future social gatherings it will be hard. I mean, I’m that person that hovers around the food! I’d get a minor complex at buffets because I would want to try a bit of everything.

More than anything though, I hope my daughter is not celiac. I’ve heard it’s genetic. ( Do correct me if I’m wrong!) Maybe I fret over trivial things, but I want her to grow up being able to use her great-granny’s recipes; to eat cake and pizza at birthday parties; to eat out and not have to ask for an ingredient list.

All that said, once the days get cooler, I hope to find time to bake again. Get a feel for the gluten-free flours that work, and those that don’t. Because let’s face it, gluten-free cookies from the store generally taste like sawdust! (Thankfully, not all gluten-free bread does! I like the Spiffy brand)

My hope is that I can take this obstacle and turn it into a challenge. Can’t find what I want or crave? Guess I’ll make it! 🙂

Do you have any favorite gluten-free recipes?



I ❤ Cookies!

In all shapes and forms. Chewy or crunchy. With or without milk. Nutty, fruity, gooey, decadent…                              I’m already salivating.

However, due to this wonderful yet, limiting thing called breastfeeding, dairy, for now, is off the menu. Bye bye late night chocolate indulgences!

But my sweet tooth would not be silenced. As I often do, I was perusing Pinterest, when I came across this – (a cookie I feel less guilty about!) – trail mix cookies! You can find the recipe here:

I used a trail mix consisting primarily of dried fruit, which I chopped a little smaller, and threw in some pecans. My favorite part is the yummy chunks of cocunut that were in the mix!

I also tried this recipe a second time with HALF the sugar – the dried fruit and honey kept it tasty, but I think I’ll keep to the orginal amount when I make them again. 😉


* Note: I found this recipe makes about 12-16 cookies; maybe a little less, if you like bigger cookies. 🙂

Eggnog Chocolate Chunk Cookies

A friend had posted a link to this website,
with a recipe for Eggnog cookies. I tried these out and they were pretty good; quite a hit at work too! 🙂
( I realize eggnog season is basically over, but I couldn’t resist posting!)

Here’s the recipe:

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup melted butter

2 cups sugar

2/3 cup Egg Nog

2 cups Chocolate Chunk Morsels

(Yes, there are only 7 ingredients, and no eggs!)


preheat the oven to 350 degrees.

In a med. bowl, whisk together the flour, baking soda and salt.
In a large bowl, combine the melted butter with the Sugar and Egg Nog.

Combine the dry ingredients into the wet, a little bit at a time.
Mix until smooth and thick.  Now stir in the Chocolate Chunks.

Place 1-inch balls of dough onto a baking sheet, leaving about two inches between them.

Bake for 10-12 minutes, until cookies are set around the edges.

Here’s my own picture of the cookies! 

Eggnog ChocChip Cookies