Mexican Lasagna

It's been one of those crazy weeks where the kid's eating and sleeping schedule is off and I'm worn out. The weatherman has been prediction snow for the weekend and it finally came. I needed some warm comfort food that was easy to make and that I knew would be a hit. I love making big meals that could feed 5 or 6, because they make great leftovers for the week. Stuff the hubby can take to work or I can heat and eat while the kiddo eats her lunch. Doing these big meals I think saves money. I love doing crock pot meals too. I use our crock pot 2 or more times a week, I hope to have some meals featuring the crock pot on here soon.  I am determined to make a cream based soup without cream, just you wait and see, I'll do it! Doing these big ticket meals are great too when this mama is worn out. My 2 year old is being a 2 year old this week and I just got word from the doctor that my thyroid might be off. Not the best new, it's behaved for 2 years now and starting to act up again. I've had so many blood test in my short life that my veins are going to give out before I'm 35. Oh, well such is the price of living "normal." But now I know why I'm am so worn out, so hopefully that will be fixed soon, in the mean time I'm going to rock out to my worship music. "All for Love" by Planet Shakers does the trick every time.

Back to the big ticket meals, this week's big meal was my Mexican Lasagna. I love this one, it is great for a weeknight meal, even busy weeknights. It just needs heated through in the oven, since everything is cooked before hand. I made two of them at the same time this week, one for us and the other one for one of my mom friends who just had a baby. It freezes well.

I developed this recipe when I didn't have any lasagna noodles and really wanted lasagna. Then I saw the tortilla's in the fridge and the light bulb came on. Why not use them and switch up the flavors to making is a Mexican dish, instead of Italian? So I did and it is has been a staple in our family ever since. This recipe can be made to fit your own tastes. You can skip the beef and make it vegetarian with beans and other vegetables or you can use turkey instead of beef.


Mexican Lasagna 
1 lb ground beef 
1 tsp cumin 
1 Tsp chili powder
1 clove of minced garlic
1 tsp salt
2 dashes of red pepper flakes (or to taste)
1/2 white onion chopped
1 can of black beans washed and drained
3-4 cups of cheddar cheese or you favorite cheese
Juice from 1/2 a lemon or lime (cut the other half into wedges)



Tomato Sauce
29 oz can tomato sauce
1 tsp salt
1 dash red pepper flakes
1/2 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon

#1 Bottom lay

1 clove garlic minced


Preheat the oven to 350. 
Ground the beef in a skillet over medium high heat. Add cumin, chili powder, salt, garlic, and red pepper flakes. If you have room in the skillet or in another skillet or large sauce pan (4 quart), add onion and cook till soft. Add black beans and lemon juice and heat them through.

At the same time make the sauce in a 2 quart sauce pan. Add the tomato sauce and seasonings and stir occasionally over medium low heat.

#2 Bean and beef layer

To assemble, spray a 9x12 baking dish or lasagna pan with non-stick cooking spray. Add a ladle of the sauce on the bottom and place the tortillas on top (see the first picture). Add the beef and bean mixture to the the tortillas (see the second picture), and sprinkle cheese on top of that. Then add another layer of tortillas (I like to alternate the sides of the lasagna that gets the torn up tortillas. See picture three to see what I mean. I find this makes the lasagna more sturdy), sauce, beans and beef, cheese. Then top if off with tortillas, sauce and cheese. Bake in the oven for 30 minutes or till hot and bubbling on the edges. Serves 4-5. Add a wedge of lemon or lime on the side to add a unique flavor.

#3 Alternate layering

GF Pizza on the Pizza Stone

Gluten Free Bisquick

Making pizza has always been a big thing in our family. My husband got really good at making pizza when he was a kid because his parents would never order out so if he wanted pizza he had to make it. One year, when we were still dating, my husband made pizza for my mom for her birthday and she said it was the best she has ever had. Once married we got pizza pans and a pizza stone with a wooden paddle, so we could make pizza all the time. When we moved to a different apartment we would bring our biggest pizza pan with us to make sure it would fit in the oven of our potential new apartment. We even perfected whole wheat pizza crust that was hearty, yet fluffy. Then we discover I can't eat gluten anymore, so much for the whole wheat pizza. Since then it's been trial and error for pizza making. The trouble is I can't do yeast either, so that adds another spin on bread making. So here our my solutions to the pizza cravings that seem to frequent our household with a how-to-method at using the pizza stone with gf dough.

Pizza Dough

Our favorite pizza crust is made with Gluten Free Bisquick. It is yeast free and easy to make, plus the kid loves it. Just mix as directed on the box. I find 1 box makes 2 pizzas.

I've also made pizza dough with yeast using my bread machine. I find if you like more traditional pizza crust is to use Bob's Red Mill All Purpose gluten free flour mix. It's a 1:1 ratio, just add 1 tsp of xanthun gum for 2-3 cups of flour or 2 tsp of xanthan gum for 4 cups of flour, depending on your recipe. I also find that you have to use more liquid when doing the All Purpose flour method, maybe by 1/4-1/3 cup. Add a bit at a time till it's sticky, but not too wet and forms a ball.

The Stone

Using the stone for pizza before going gluten free was always a must, but gf dough is wet and not as easy to use straight on the stone it self. So there is the way we use the stone when we make pizza and it works for both pizza dough recipes as listed above.

1. Preheat oven either to 400 degrees for the All Purpose dough or 425 for the GF Bisquick dough. Have the stone in the oven during preheating. 
2. Tear off a piece of parchment paper that is larger then your stone by a few inches all around.
3. Lay the parchment paper on either the wooden paddle that comes with your stone or on the bottom of a cookie sheet.
4. Spread the dough onto the parchment paper. You might need to wet your fingers or a spatula to spread out the dough. Don't worry if it's not round, you can make any shape you want. The dough should be 1/4 or 1/3 of an inch thick, depending on how you like your crust. For the yeast dough, poke holds with a fork all over the crust. If doing the Bisquick dough, you don't need to do this step.
5. Open the oven and pull out the oven rack and slid the parchment paper with the dough onto the stone. Center the parchment and the dough over the stone and close the oven door. 
6. Bake the dough for 15-20 minutes till golden brown. 
7. Remove the baked dough and parchment (always keep them together) using the paddle or the cookie sheet. Add your toppings and return to the oven for 10-15 more minutes or till the cheese is melted. 

Pre-baking your  dough before adding your toppings is a must. Gf dough gets too wet with the sauce and toppings already on the dough, the center will never get cooked. The stone is a great tool for making pizza, because it helps the crust get nice and even colored and crisp, but not too crisp.

Respons to 'I Couldn't Do That'

When I tell people that I can't eat gluten I often get two responses. The first being: "What do you eat?" The second one is: "I could never do that." I never thought I could live on this eating style either, but here I am.

Three years ago I never even heard of Celiac Disease. I had may be heard a blip on the news about people who can't eat wheat, but I didn't know much about it or even how to say the same of the disease. Before going gluten free my favorite foods were carbs. I love pasta, pizza, and breads. If we went out to eat I would get pasta with lots of cheese, and I would ask for extra bread sticks. I also worked in two sandwich shops during high school and college days. So when I started figuring out that my body just can't handle wheat anymore I was very unhappy, read more about that here. I wasn't sure how I could do it and be happy again. With my sister and a cousin both going gluten free about the same time I knew my chances of needing to go gluten free were high too. With the support of my sister, parents, reading The G-Free Diet, and the strength from Jesus I was able to able to survive the first 6 months (the hardest part). Once I got those first 6 months under my belt I knew I could do this. I was learning so many things about food, my body, my health and that going gluten free isn't a diet, but a way of living.

Once I got my head around that concept the rest was easy. It is society that we fight and our selves when going gluten free. The world tells us that you must eat whole wheat or not having bread stuffing at Thanksgiving isn't American. When you are told that you can't eat gluten anymore, you have no choice but to live without it. For awhile I tried to limit my diet of gluten, thought that I could get away with flour tortillas or the occasional cracker at a party, but I was wrong.  Once I learned what I was doing to my body I stopped. To learn that I was slowly killing myself and destroying my health all because I liked the taste of a fluffy pizza crust or a sandwich on whole wheat bread was just down right crazy. What was more important, my taste buds or my over all health? Health won, big time.

Learning how gluten affect my health is the biggest factor for why I keep going this way. Then learning how it affected my child was another reason to stick with this eating style. I may not always feel the affects of gluten on my body, but to see what it was doing to my daughter cemented my reasons to stay gluten free. To see her little body, well... stay little and not grow and gain weight and to see her struggle with diarrhea for months on end was enough to make me realize (before my own test) that this was more then just an intolerance issue for myself, but a bigger health issue over all for all of us. Once I got her cleaned up and the kitchen ratio of gluten free foods went from 30% to 99% it not only became easier for me, but the whole family was finally doing much better. We were all feeling better and looking better. My daughter is still catching up growth wise, but she is getting close. For once in her little life she is wearing the size of clothing that also bares her current age. To give you an idea of what I mean, she gained 1 pound in a 6 month period, and wore a 9 month size dress on her 1st birthday that was before going gluten free.

If you have been told to go gluten free either for your own health or that of a loved one, remember that you can do it. I had to lean on God and my family to get me through, but I wouldn't dare go back now that I know that it will do to me and my family. If your health is important to you and the quality of life matters, then learning to live without that bread stuffing on Thanksgiving is something you will just have to embrace or make a gluten free version and shock the family with just how good it can taste. If you think you just can't do it, understand that every Celiac has looked at their pantry and thought "how do I do this?" We've all been there and tried that recipe, but we are all hear alive and well and we wouldn't look back except to remember just how far we've come.

Quiona 101

Quinoa (keen-wa) is one of the great reasons why I love eating gluten free; although, you don't need to be gluten free to enjoy quinoa, and most stores carry it these days too. This wonder food is an ancient grain from the Inca days. This grain is packed full of super nutrition goodness. It is a good source of magnesium, iron and riboflavin. This grain is also a complete protein. That's right you get all 9 amino acids that your body needs. See World's Healthiest Foods for more information on health benefits of quinoa for migraines and heart health. I love making salads or baked goods with quinoa, not only is my family getting the goodness of a grain but the protein they need, which is great with little kids who don't like to eat meat or beans. I used it as our protein portion for our meal with our Potato Pancakes just a few days ago. Quinoa can be used instead of couscous, and in the flake form it is great substitute for oatmeal.  Quinoa is easy to cook and it doesn't have much a flavor so it will take on the flavors of whatever you add to it, but if you've never made it before here are two great recipes on how to use this super food in it's natural state and the flaked form.


Basic Quiona
1 cup quinoa
2 cups water
1/2 tsp salt

Wash quiona in a strainer for a few minutes; this is an important step because the quinoa will have a bitter flavor if not washed. Add quinoa, the 2 cups of water, and salt to the sauce pan, bring to a gentle boil. Once boiling stir a few times and then lower the heat to bring the water to a low boil. Let the quinoa cook for 20-30 minutes, or until the water is all absorbed and the outer skin has broken off. Some say to cook it covered, but uncovered is ok too.

Once cooked take out of the pan and add whatever you like or leave it plain or drizzle some olive oil over top. I like adding diced vegetables like cucumber or curry powder or nuts or you can add a few tablespoons of your favorite salad dressing. For the picture above I just added a few tablespoons of mustard Italian dressing. You can also add quiona to soups or stews, but I would cook it before hand and add it last minute.  



I used to love a good oatmeal cookie before going gluten free, but since then I've had the hardest time making cookies. You may not see many original cookie recipes on this blog, but this one I had to try from scratch. I had to make this from scratch is because I just haven't found many oatmeal raisin cookies that are soft, but not too wet, or they come out too crunchy and flat. Here is my answer to the oatmeal cookie. It's soft, but not too soft and it gets my daughter's seal of approval.

Quinoa Raisin Cookies
1/4 cup brown sugar 
1/2 stick of butter or butter replacer
1 cup chunky sun-butter (I make my own)*
1 tsp vanilla
1/2 cup quinoa flakes
1 cup Pamela's Pancake and Baking Mix
1 Tsp flax seed mix with 3 Tsp of hot water
2 Tsp hemp milk or other dairy replacer
1/3 cup raisins  
1 tsp cinnamon (optional)
Cinnamon sugar (for the top)

Pre heat oven to 350 degrees. Mix flax seed with the hot water and set aside. Cream together sugar, butter, sun-butter, and vanilla. Add quinoa flakes, baking mix, flax seed mix, cinnamon (if using) and hemp milk. Beat for 2 minutes or till well combined. Stir in raisins. 


Take a tablespoon amount of dough and roll gently into a ball, and place onto a parchment lined baking sheet. I use a small ice cream scoop to from the balls. Dip the bottom of a drinking glass in water or spray in non-stick cooking spray, then dip into cinnamon sugar and gently press cookie flat, but not too flat. Bake for 10-12 minutes. Let cookies a bit before transferring them to a cooling rack. Makes 1 1/2 dozens. 

*I use my own sun-butter in this recipe, which is not as wet as some nut or seed butters; so you may need to leave the milk out if the recipe so it doesn't get too wet. Also I am at high altitude so you may need to adjust it for your altitude.

Potato Pancakes and Asparagus

When going gluten free it's best to go basic. It's easy to get all caught up in the fancy products and recipes and different flour types, but simple is always best. Now, gluten free cooking may challenge basic cooking skills so on this blog I will include how-to recipes; in this post I have how to cook asparagus, but more about that later.

Potatoes are a great basic food and with the economy being the way that it is, it is one of the few cheep foods left. It almost takes you back to Of Mice and Men or Grapes of Wrath type of days, but it's all good here. Did you know that potatoes are a source of vitamin C and A, also iron and calcium? Also they have protein and fiber. They may be a starch and a carb, but they are not completely worthless. Potatoes can be used for a bread re-placer in gluten free cooking. You can make them into a crust for pizzas or even use them with your burger. Here is a basic recipe for potato pancakes below. To use this a crust, just leave out some of the flour ( you want some) and back for 30+ minutes before putting on toppings, it is also best to use this for deep dish pizza.

Potato Pancakes
5-6 peeled and grated potatoes
1 medium onion finally chopped 
1 tsp salt
1-2 eggs*
2-3 Tbs Sorghum flour
1-2 dashes of red pepper flakes


Place grated potatoes over a strainer that is placed in a bowl. Sprinkle the salt over the potatoes and mix. Let the potatoes sit for 20 minutes. Add the onions, eggs, flour and pepper flakes in the potatoes, and mix well. Add more flour if the potatoes are too wet. Heat a pan over medium heat, non-stick is best. Add a heaping tablespoon of the potato mixture to the pan and spread out to make the pancakes about 2 1/2 -3 inches wide. Cook for a few minutes till golden brown, before flipping. The second side will take longer to brown. Serve warm. Makes about 10+ pancakes.


* I used 2 eggs because they were small, but if your egg is nice and big feel free to use only one. Also you can use egg substitutes. I think apple sauce will be a great egg substitute for this recipe. About 2 Tbs would be enough. 


Asparagus is a great food, a great source of many vitamins and minerals. This is a great basic recipe and method for cooking asparagus. I used to hate asparagus, my mom could never get me to eat it, but after trying cooking it in the method below, it is now a family favorite. This method of cooking, known as blanching, also works well for broccoli and brussels sprouts.


Perfect Cooked Asparagus
1 bundle of asparagus
1 Tbs balsamic vinegar or gluten free soy sauce 
Coarse salt

Bring water to a boil in a large pot of water, add 1 tsp salt to the water. In a bowel or in another pan (I use a bread pan), fill with cold water and ice, set it aside. Clean the asparagus and chop off the ends; about 2 inches from the bottom is the best place to cut the asparagus or snap the ends off at their natural breaking point. Once the water is at a boiling point add the asparagus. Do not crowed the pot, you may need to cook the asparagus in batches. Cook the asparagus for a few seconds till almost bright green, then take them out of the boiling water and add them to the cold water and ice. Let them sit in the ice bath for about a minute. Replenish the ice between batches. Drain off the asparagus and place in a serving plate or shallow dish. Take some coarse salt and sprinkle over the asparagus, then drizzle the balsamic vinegar or soy sauce over the top. Serves 4.

Valentine's Day

Today is Valentine's Day one of the biggest candy holiday's in our nation, possible the world. For those of us with food allergies holiday's of any kind can make traditional treats difficult. Thanks to many in the gluten and allergy free community there are now many recipes and treat options. This year is our first all allergy free Valentine's Day, since my daughter went gluten and nut free. For my daughter we got her Peep's Hearts. Not the healthiest treat, but it was so hard to find a box of candy that would list what nuts might be in the candy or if they were gluten free. For breakfast I made chocolate pancakes, one in the shape of a heart for my daughter. You will find the recipe below, but I don't have any pictures because they were all gone before I got the chance.

Chocolate Pancakes

Pamela's Products Pancake and Baking Mix
1Tbs coco powder
1 1/2 Tbs powdered sugar (for the top)


 Make pancake mix according to directions. You can use your own mix, but I like Pamela's. Add coco powder to the batter and mix together. Heat on medium to medium low on a griddle pan. Pour desired amount of batter on the griddle. Pancakes are ready to flip when edges are firm. The chocolate mix doesn't bubbles like traditional pancakes.


For the heart shape pancake use a heart shape metal cookie cutter ( I think bigger is easier). Spray the cookie cutter with non-stick spray, cover all of the inside of the cookie cutter, because the batter will rise. Sprinkle powdered sugar over the pancakes for a nice affect. 

I also made red velvet cake, not my own recipe, but you can find the recipe here at Living Without. This cake recipe was very easy to make and came out so well. I've never made gluten free cake from scratch before, I normally use a mix, but this worked very well and you would never know it was allergy free from the looks or taste.

Few Words on Love
Since today is suppose to be all about love I thought it would be best to say some words on the subject. My Valentine's Day gift was the book 5 Love Languages. This is a very good book and I am very happy my husband got it for me, well for us. I've read other books by Gary Chapman and he does a very good of relating to both men and women on this very difficult subject. This book teaches couples how not everyone says "I love you" in the same way. My husband and I learned about this when we were engaged and going through premarital counseling. This book goes beyond the men are from Mars and women are from Venus differences. It gets down to each individuals differences in how they show their loved ones love. I also recommend the Apology Language book.

Hope you all had a great day!

The Perfect Cup of Coffee and Friendship

There is nothing better than a perfect cup of coffee in the morning. I love coffee, I like the saying that says: "I am not addicted to coffee, but we are in a committed relationship." I guess my passion for coffee started in my high school and college days when I worked at a cafe in my home town. I worked the evening shift so I always got either the coffee drinkers or the ice cream lovers. We had a lady from Italy come to train us on how to make the perfect cup of espresso. Therefor, I am very particular about my coffee.

One thing that many people who are recently diagnosed Celiac is that they don't realize that coffee can become "an off limits" food; flavored coffee that is, but don't fret you can still enjoy your cup of joe. Have you ever looked at the back of the bag of flavored coffee? There is more than just coffee and flavor. Gluten performs one main role in most foods: as a binder. Gluten holds together things in foods, it keeps flour and other ingredient together in baked goods, that is why gluten free baked goods can fall apart if not done right. Gluten also holds flavorings on to foods, like that french vanilla flavor on to your coffee beans. That is why it is best to buy just plain beans and use flavored coffee creamer; yay for Coffee Mates creamers which are gluten free and Silk creamers too.

Making Coffee
 As a person who use to work in a cafe you might assume I have a fancy machine to make my coffee and I do, but I only use it when my husband, who doesn't drink coffee, wants a chia latte or when I want an ice latte coffee in the summer. For my everyday coffee I like to use a French Press, it is what is used in Europe. I just add the coffee grounds (don't use fine ground) to the beaker and fill with boiling water. About 1 Tbs of coffee for 6 oz of water.

After the coffee and hot water sit of 4 minutes it is time to plunge the coffee. This makes those grounds go to the bottom of the beaker so they don't end up in your cup. Grounds that are too fine, may find their way into your cup that is why you don't want fine grounds for a French Press.

Now one of the big misconceptions about coffee is that it is bitter. Good coffee, including espresso is not bitter. The key is pressure. Espresso is pressed before being made into coffee, you might have seen them do this at Starbucks. If the coffee is bitter after it's been made, it was not pressed right, which is why I don't frequent most coffee shops, plus it's cheaper to make it yourself. If you are using a coffee maker you can still get great pressed like coffee. The key in a drip coffee maker is to make sure the grounds are in an even layer, don't press them or tap them down, just shake the basket the filter sits in to even out the grounds, if they are in a pile you will not get the best flavor from your coffee. Now how can you tell if your coffee is pressed right? By the cream. See that layer of foam on top of the coffee? That is how you can tell that it is good coffee. Now I still add a little stevia and cream, but that is how I like it.

Friends
The next best thing to a perfect cup of coffee is enjoying with good friends. When first going off gluten it's easy to see who your true friends are. Most won't understand; some will try, and some will won't even try. Hopefully, you all have found good friends that support your new way of eating and hopefully you have good family members who will support you too. But there is always a few friends or maybe it's that one family member that just don't get it or think you are doing it because of some fad. It can be hard to explain to someone who has never heard of Celiac to comprehend how food can mess up our bodies. Isn't food suppose to be what gives us energy, the means to life? But for a Celiac food can be the enemy, it represents pain and sickness and it can be scary going to a restaurant or even a friends house for dinner and then worrying if you can even eat anything there. No one wants to be a rude guest and after awhile you may not even want to talk about your food allergies. I've known people for years and ate with them and they never knew.

Going gluten free isn't just a diet, it is a life change. We don't eat this way because we want to (I really miss hamburgers on the bun), but we have to eat this way because our bodies won't function the way they should with gluten. There is no cure and even if science one day finds one I bet it won't work very well. Diet is the cure, it is a way of living. It can be very hard for people who don't understand Celiac that this is now a big part of our life. That is when Celiac disease can become lonely.

In these lonely hours that sometimes last for days or even a month, I turn to Jesus. If there is anyone who can truly understand what it is like to be an out cast and to be alone it's Jesus. He wasn't even accepted by his own family (John 7:2-5) and his friends the apostles didn't truly understand him before the crucifixion (see any of the Gospels). Psalm 46 is great to read when I need to remember that God is my helper, my strength and my friend as long as I continue to put my trust in him. I also like what John Phillips said about Psalm 23:

 "I shall not want. He makes me lie down in green pastures, he leadeth me beside the still waters." His own resources, His own restfulness is shared with His own people. They need have no worries. He understands to look after everything. That is something the world cannot give and something it cannot take away.

 I like to think that someday in heaven when we sit down at the feast that there will be pizza and hamburgers with the buns and it will all have gluten in it because we will have our heavenly bodies and there will be no side affects.

I am blessed that I have family who understands and make it their point on holidays to prepare a complete allergy free meal, which is not easy with my list but we make it work. I am also blessed that I have friends who go out of their way to learn what they can about my way of eating so when I come over for ladies night or their Christmas party I can enjoy myself too. Not every friend and family member understands and that is ok. I don't expect everyone to understand, but those who try to make the journey a little sweeter. When that doesn't happen trust in God, he is the ultimate provider and friend.

My Journey

The Beginning 
My journey began when I was newly married and working for an advertising company and going to school full time. Needless to say, I felt tired and worn out every single day. I was worn out before lunch most days and could hardly function and concentrate on any task at hand. I was also very moody and uneasy most of the time. My sister calls me and said that she just found out that she has a thyroid problem and so does most people in our family and that I should get my self checked out. Sure enough, the thyroid was off and I also found out birth control was messing with my body chemistry too. So off one pill (birth control) and on to another. I began to feel better. However, that was a short fix. While I was able to be less moody and able to focus on my work, I still was tired.

Fast forward a few months later and I find out that I'm pregnant. I quit the ad job and focus on school and soon-to-be baby. During my pregnancy I couldn't eat anything with preservatives in it at all. We had to be very careful about what I ate or I would be very sick. Good thing for baby I ate very well, which is what a baby needs to grow anyway.


Trial and Error
Fast forward again, I am now a new mommy to a little girl. My sister at this point was already starting to discover her bodies issues with certain foods, some of them being gluten and dairy, you can follow her journey here. That winter I had a bad ear infection that just wouldn't go away. I went back to the doctor every two weeks to get new antibiotics and none of them worked. At the time I was doing a cereal diet to lose some baby weight. I realized that I was taking in more milk than I normally do. A quick search on WebMD made me believe that I had eczema in my ears cause by dairy. I stopped the dairy and the ear infection was gone. I was feeling great again.

Just a few more months forward, I was still tired. What gives? I had a gut feeling (no pun intended) that gluten must be the next thing I need to eliminate from my diet. I had a friend that was going off gluten at the time so I knew that if I did too that I wouldn't feel alone. I was on and off gluten for a few months. Finally I read the book The G-Free Diet by Elisabeth Hasselbeck and I was ready to make it a permanent change. It was very hard at first. Every other day was either up or down emotionally. I thought that there was no way I can do this, and I was right. It wasn't till I gave into the strength of God that I knew for sure I could do this.

"I can do everything through him who gives me strength." Phil 4:13

I was doing much better. So much of my body was responding in a good way to this change. I was less tired, less bloated, less inflammation, and less hungry (in a good way).

The Test
Fast forward about a year, I was sick again and nothing would make it go away. I had sinus issues, I couldn't talk, ears were bad again and I just couldn't catch my breath. I went to the ENT for help. I got so many drugs that you would think I robed a pharmacy. I learned to love the neti pot and I still do, but nothing was making this junk go away. I even had a CT scan that showed nothing. Finally I told the doc I want a food allergy test. I had eliminated all that I could think off from my own diet, there had to be something else.

The results were in and I now had the answers I needed to clear up my head from this bad sinus cold and to live again. I got all the answers I needed to live on and I felt empowered. I found out I had 25, yes count them, 25 food allergies.

Lima beans
All dairy including yogurt
Coconut
Peas
Gluten
Yeast
Cashews
Pinto beans
Dill
Honey
Lamb
Nutrasweet
Black and white pepper
Sesame (in all forms)
Sword fish
Tomato
Asparagus
Banana
Basil
Cola
Crab
Mustard
Oregano
Peanut
Safflower
Black tea
Non organic eggs

 The Results
The results to my new diet was shocking to everyone, but me. Most people told me how sorry there were for my new diet and limitations. Some joked that they should have given me a list of what I could have, it would have been shorter. Some told me to find a new doctor or to seek a cure, but I was happy and I really did feel empowered by this new information. I looked at that list and thought I can do that, no problem. I praise God for finally let me have the answers. I saw this as a way to help others who are just like me. That is how I see it and still do.

I had a friend say she was going to pray for me and ask others to pray for healing in my body so I wouldn't have to live this way. I had to tell that person no. Now that may seem strange for a Christian to tell another Christian, "no thanks" for prayer, but I really didn't want healing. I know that if God wants to heal me he can, all I have to do is ask, but why pray away a life style that has helped me live healthier and why pray away a means to reach out to those who struggle with the same list as me? And yes I have meet people with my list, so I know that I am not alone and that is why this blog.

"For you created my inmost being; you knit me together in my mother's womb." Psalm 139:13

 As hard as it may seem to others to understand why I am ok with my life style of eating, one thing that keeps me going is God. He knows me better than I do. He created me. He created me with all these food allergies, it just took me awhile for me to discover what He already knows. He knew that some day I would take that test, He knew that some day I would have to eat the way that I do and now my daughter too. So why ask God to change what He created? Who am I to ask the Almighty to change His creation? If He created me this way, then He too knows that I can live well eating the way that I do because He knows I will rely on Him. And I do, daily.