When I first found out I was allergic to gluten and possibly had celiac disease I was both enormously relieved to finally have a diagnosis and very upset. For me, the food allergies did not stop there. My food allergies include: wheat, gluten, soy protein, peanuts, tree nuts, dairy (cow’s milk, lactose, casein, whey), corn and corn syrup, eggs (although I can eat gluten-free products with eggs baked in due to chemical changes in the eggs when baked), shellfish (anaphylactic), strawberries, tomatoes, iodine and some preservatives. I also developed an allergy to the penicillin family of antibiotics this year. I was already allergic to the doxycycline family. So I carry an epi-pen with me at all times.

So when I learned that I had become allergic to all of these foods I was both relieved and devastated. That’s what drove me to create delicious baked goods that were made without the most common ingredients that I cannot eat and without preservatives, transfats dyes or chemicals.

As a society we gorge on wheat, soy and corn which are in most of the products we eat, especially as fillers, along with chemicals and preservatives. How else do you think that all of those “regular” cookies last in your pantry? Our food ingredients are overprocessed and we eat a ton of GMOs without knowing it. So it’s no surprise that we have become so sensitive and allergic to so many of these ingredients. It’s much more common that it used to be and it’s becoming more and more prevalent.

The hardest thing about food restrictions is finding food that is safe to eat and tastes good! This is especially a problem when I’m out on the road or at a restaurant. And it’s why I prefer to make my own food.
I have basically given up bread – I cannot find a bread that is made with ingredients I can eat and that tastes good. It’s just not worth it. I’ve given up on pizza for the same reason. Pizza is an all time favorite for me, so that was and sometimes still is, a hard one. Sometimes I make myself a fake pizza, but I realized it’s not the same. I can’t eat ice cream, cow’s cheese or yogurt either. Mind you, my husband and children do not have food allergies so they can and do eat all of these things.
But there are tons of things that I CAN eat. Protein, Veggies, Fruit, Goat Cheese, Sorbets, Gilbert’s Goodies to name a few things! I think it’s important to think about what you CAN EAT vs what you CANNOT eat any longer.
But I ramble . . .. . Today I decided to make myself a simple and delicious salad. It was made with crunchy and fresh iceberg lettuce, avocado, blueberries and goat cheese with lime juice as a fresh, tangy and light dressing. It took only a few minutes to make and it was delicious and healthy. As soon as my husband saw it he, of course, wanted some. Yes, sometimes it takes a little more time, preparation and creativity to prepare foods I can eat. It can be fun and rewarding too.

I count myself among the tons of people who wondered how I was ever going to adapt to my new diet. But in the end, it’s really not so hard. Especially now, with all of the choices out there, and some creativity. Eating a more healthy diet is the result of my food allergies for me and my family. And that’s a good thing.