|My kitchen helper|
I am about a month in to not eating any gluten; it has been
a pretty good adventure so far. I will
admit I have had a few setbacks, but for the most part it has been pretty
smooth. I feel like I have explained
myself and my reasons many times, but most people seem to understand (after
first assuming I am doing it for weight loss.) I am not going to lie; the
weight loss is a plus but not the reason.
getting fed up with nothing helping (I was on three different medications) I
felt like I was losing a battle. I told
her how my mom brought up celiac and cutting out gluten, and that I figured it
wouldn’t hurt to try it. I was concerned
with what she would tell me, but it was all positive. She explained how I still should take my one
medication, since I was diagnosed with colitis, but I should keep up with the
GF diet as well. She went on to talk to
me about other patients that suffer from both diseases and how they cope. Since I haven’t been eating gluten, none of
the tests would show a positive result for celiac. But because of the family history I shared,
she said there may be a chance I do suffer from it, and even if it isn’t full
blown celiac, I definitely have an intolerance. My choices would be to start eating gluten
just for the test, an endoscopy, or hold off being tested but continue eating
GF. For now I am just going to continue
on. I feel better; I don’t need a test
to tell me that, at least
not right now.
|Adding chocolate chips and nuts, so serious!|
I made it through Thanksgiving and now we are in full swing
into the Christmas season. We plan on
having Christmas dinner at our house this year, which I am excited about since
I will be controlling the menu. I don’t
plan on making the whole meal GF; I can’t deprive my husband and son of rolls
that would just be mean. I have been
looking around for some different ideas for the dinner menu, but I must admit
my focus has been more on the cookies.
We are suckers for cookies in our house.
Plus we are doing a cookie exchange at work, so I need to figure out what
I plan on making for that.
now I am going to try to venture into more…I found a lot of recipes for GF Cookies on Foodgawker, I am planning to try out a few.
Salted Flourless Chocolate Cookies
(Inspired from Meaningful Eats)
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 egg whites, at room temperature
1 tablespoon pure vanilla extract
1 cup bittersweet chocolate chips
Preheat oven to 350 degrees. Whisk together the sugar, cocoa and salt. Slowly add egg whites and vanilla. Once all combined, stir in the chocolate chips and pecans.
On a greased, or lined cookie sheet, add batter a teaspoon at a time. The cookies will spread, so unless you want large cookies, use small mounds. Sprinkle with the coarse salt. Bake for about 15 minutes. (I made about 36 cookies)
The flavor of these cookies were really good and chocolaty, they were chewy and crisp at the same time. They were also very thin (they would make great ice cream sandwiches.) I am not sure if my egg whites weren’t quite warm enough or what. I may play around with them a bit to see if I can make them “fluffier”. I will make these again.