This post has been about a month in the making, and when I have news to share I don’t beat around the bush. Like the time I had this whole story ready for my former boss (whom I love and adore) when I was leaving my desk job to blog full time. I marched into her office ready to wax poetic about following my dreams and such, then immediately broke down crying and blabbed, I’m quitting! Nice.
Ok, ok – bush lightly beaten around. Here I go. As the title of this post implies, I am going gluten-free. (See 50+ Gluten-Free Recipes here! >>)
Specifically, I was recently diagnosed with Celiac Disease which means I cannot eat gluten found in wheat, barley, nor rye as it damages the lining of the small intestine, preventing it from absorbing vital nutrients. Simply put, celiac disease can cause malnutrition if left untreated. The disease was likely triggered by the birth of my son who was delivered via emergency c-section after a very long and very painful labor.
Many people have asked if I’m “going gluten free” over the past month after noticing me sharing gluten free recipes and products on Instagram and Facebook. I’ve prolonged posting about it here on IGE because it’s out of the norm for me to share health news on this site and also, I don’t want to turn people off from this food blog. So, hear me out (and sorry if this is kind of all over the place!)
I’m still learning about celiac disease but from what I’ve researched and my doctor has agreed to is that the disease can lay dormant in some people only to be triggered or “awakened” by traumatic events to your body – think a car crash or unplanned emergency c-section. After Lincoln’s birth I felt very sick for 6 months. I weighed less than I did pre-pregnancy (which was cool for like, a second,) felt like a zombie even after Lincoln started sleeping through the night, and basically just felt like hell. I had an inkling that gluten might be the culprit and after undergoing a few procedures to get the final diagnosis, and cutting gluten from my diet, I feel like a new woman.
Clear head, a healthy weight, and energy through the roof.
At first all I could do was laugh at the irony of a food blogger being diagnosed with celiac disease. I seriously wondered how I’d go on posting knowing I’d be limited to cooking foods that do not contain wheat (I don’t cook much with either barley or rye.) Then I started analyzing my diet and realized that 90% of the foods I already ate were naturally gluten free. As I scrolled through past posts here on IGE, I was tickled to find that many of them were centered around meat, beans, cheeses, rice, potatoes, fruits, nuts, seeds, and vegetables – all of which do not contain gluten. In short, eating gluten free at home has not been difficult.
I could go on and on – talking about what I’ve missed so far (pizza! BEER! Not loving GF beer so far…) my feelings about eating out at restaurants (apprehensive – contamination is a huge issue,) and how gluten is hiding in a bajillion products at the grocery store (bitter, though I’ve been finding some great GF products,) but I’ll wrap it up and talk to you real quick about what this means for IGE.
I will not be posting recipes with gluten. Ben and I eat the food I cook for the blog and it would be wasteful to cook foods that I cannot consume. Furthermore, how can I write about something I can’t taste? I will also not be posting notes alongside ingredients like worcestershire sauce or soy sauce, which sometimes contain gluten, that say make sure you check for gluten! because that would get redundant, and if you have celiac disease or a gluten intolerance then you know to check for things like that.
What I can promise you is that the recipes posted here will remain easy, seasonal, family-friendly, and most importantly, delicious. If you’ve enjoyed the past month’s recipes (all of which are gluten free, with the exception of one – Creamy Chicken Pasta,) then you will continue to enjoy my recipes moving forward.
I’ve quickly learned that gluten free does NOT mean taste free, nor full of weird, hard to find ingredients. On the contrary, it means fresh and flavorful food! Like I said, my diet was already largely based around gluten free foods anyway, and I bet yours might be too.
So if you’ve made it this far, thank you! And I’ve also got a humdinger of a recipe for you today. I’m going absolutely bananas for Lemon Blackberry Breakfast Cookies which are egg free, dairy free and, yes, gluten free. With all those restrictions you might think these babies taste like cardboard, but I literally can. not. stop. eating them.
I mean, healthy, great-tasting cookies for breakfast! Who can’t get down with that?
Old fashioned oats are mixed with honey instead of refined sugar, applesauce instead of oil, banana instead of egg (though they do not taste banana-y) fresh blackberries, lemon zest, and lemon juice then baked. These breakfast cookies are chewy, perfectly sweet, dense and absolutely delicious. Good for the heart, taste buds and soul!
Bake these cookies then pair with a piece of fruit or yogurt for breakfast, or serve to the kids as an after-school snack. They’ll love ’em (and you’ll love serving them!) I can’t even confess to you how many I’ve eaten over the past week. I had to freeze the leftovers to stop myself! Which, by the way, is another awesome perk of this recipe. Freeze the extra cookies then microwave for just 20 seconds for an insta-delish breakfast.
Ooo, oo, it’s also made in just one bowl so clean up is nearly nil!
Start with 3-3/4 cups old fashioned oats. I know I said I wouldn’t do this, but it’s important to note that if you have celiac disease or a gluten intolerance you’ll want to buy certified gluten free oats. Oats are naturally gluten free but are usually processed in facilities that also process wheat which means they can be contaminated with gluten. Even GF oats might trigger a reaction in severe cases of celiac disease, but so far I’ve been fine with them.
Anyway, I’ve found these GF Bob’s Red Mill Old Fashioned Oats at every single grocery store in town!
Add 1-3/4 cups of the oats to a food processor then process until the oats have turned into flour, about 3-4 minutes.
Dump the flour into a large bowl then add the remaining 2 cups oats, 1 Tablespoons lemon zest (about 1 lemon worth,) 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 cup ground flaxseed and mix everything all up. That’s a wrap for the dry ingredients.
Time for the wet ingredients. That includes 1/4 cup + 2 Tablespoons honey, 1/2 cup mashed VERY RIPE banana (about 1 medium-sized banana,) 1/4 cup fresh lemon juice (about 1 lemon,) and 1/2 cup unsweetened applesauce (2 of those single serving cups.)
Finally, add 1/4 cup + 1 Tablespoon coconut oil that’s been zapped in the microwave for about 20 seconds to melt.
Mix the wet and dry ingredients together then fold in blackberries. Blackberries are selling for next to nothing right now at the grocery store so stock up for the freezer, and for these cookies of course! I’ve also used blueberries in here and they are awesome.
Let the batter sit and thicken for 10 minutes then scoop 1/4 cup of the batter (I used an ice cream scoop) onto a baking sheet lined with a silpat or parchment paper. Wet your fingers with water then press down slightly on the tops of the cookies, as they won’t spread much if at all in the oven.
Bake for 8-10 minutes at 350 degrees or until the edges are golden brown and the top is set, then cool completely. Store the cookies in an airtight container on the counter for 2 days, in the fridge for up to 4 days, or pop into a freezer bag and freeze. Like I said, just 20 seconds or so to reheat in the microwave – whee!
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Lemon Blackberry Breakfast Cookies (Gluten, Egg, and Dairy-Free)
Description
Gluten, egg, and dairy-free Lemon Blackberry Breakfast Cookies are perfect for busy mornings!
Ingredients
- 3-3/4 cups gluten-free certified old fashioned oats, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup ground flaxseed
- 1/2 cup unsweetened applesauce
- 1/2 cup mashed very ripe banana (about 1 medium banana)
- 1/4 cup + 2 Tablespoons honey
- 1/4 cup + 1 Tablespoons coconut oil, melted
- 1 Tablespoon lemon zest
- 1/4 cup lemon juice (about 1 lemon)
- 1 pint blackberries or blueberries, rinsed then patted dry
Directions
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour.
- Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix until just combined. Carefully fold in blackberries then let batter sit for 10 minutes to thicken.
- Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw.
Notes
Adapted from Gluten Free on a Shoestring.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I tell you what – the taste of fresh lemon with sweet blackberries is simply scrumptious. The flavors taste like a fancy dessert – you’ll just love them. Enjoy!
Oh, gluten-y recipes are still fair game for Friday Favorites. A girl can still dream!
Jackie 03.14.2014
So glad you’re feeling better!
Lee @ tri*inspired*life 03.14.2014
As a long time reader, I support your blog because I have tried bunches of your recipes and there are many that are regulars in my kitchen. I am always on the look out for good recipes. I don’t care if they are gluten free, dairy free, etc…I personally just try to eat a balanced diet. After you specifically wrote about it, I imagine that I cook plenty that is gluten free as well. However, I wish you the best of luck as you continue to learn about your options and I look forward to more fantastic recipes!
Alison 03.14.2014
I absolutely love your food blog! We’ve been slowly trying to cut down our gluten with the hopes of soon being completely gluten-free. I love that most of your current recipes are already naturally GF, but am really looking forward to some tasty GF desserts! Thanks for sharing your story!
Natalie 03.14.2014
I am a long time follower (and still will be!) and first time commenter. I have been gluten free for about a year now, so I am so excited at the idea of having your recipes be gluten free, although I am so sorry for your diagnosis. I am also sorry for the 6 months after sweet Lincoln was born that you were so miserable. I cant imagine it! I scanned through the upper comments and didnt see anyone mention it, but you should try Omission beer. I, too, cannot drink traditional gluten free beer, they are too cider-y for me. Omission is different in that they use a process to remove the gluten versus brewing with gluten free ingredients. I am now a convert and my husband even drinks their PAs and IPAs. They are THAT good.
Kristen 03.14.2014
Great post. Thank you for your honesty and sharing your journey. I’m so glad you’re feeling better! I’ve been a fan of your blog for a long time and will continue to follow it for healthy, delicious recipes!
BeccaV 03.14.2014
Glad you are feeling better and found out what was wrong. I’ve been a long time reader and can’t wait to see what recipes are coming!
Noelle 03.14.2014
Why would I leave? This site rocks, and will continue to do so.
Frankly, the bulk of your recipes (as you said) use fresh, healthy ingredients that already had little to no gluten, so I don’t think anyone will really notice much of a change!
The gluten may have gone away, but occasional snaps of Lincoln will not, capisce? :)
Ali | Gimme Some Oven 03.14.2014
Oh my goodness! I am so, so glad that you’re feeling better and that they were able to diagnose Celiac’s. What a ride, I’m sure. I have no doubt you’re going to create all sorts of amazing new GF recipes, though, and can’t wait to follow along. Cheers to you feeling more like yourself again! :)
Bree 03.14.2014
My husband was just diagnosed with a gluten sensitivity a couple weeks ago and he’s been super bummed about cutting gluten. I’m so glad I can still rely on your blog for recipe inspiration!! :) He got this news the day before our daughter was born so getting used to a new normal with a baby and a new diet is very challenging. I can’t wait to try these and look forward to what else you’ll post!
Lindsay 03.14.2014
Thanks for sharing your story! I’m sorry to hear about your diagnosis and I know it’s tough to make that transition, sending you a lot of love. However, I’ll still be reading everyday just like I do now :) Plus, I’m already gluten free, so this post just basically made my day! Gluten free recipes all week long from one of my favorite bloggers? YAY! I still haven’t found a gluten free beer I like… but give me a cider and I’m a happy girl (or wine obviously!) :)
Sarah Jane 03.14.2014
As a Registered Dietitian, when I first read the title I was a little nervous, so many people go gluten free for the wrong reasons and Celiacs disease/diagnosed gluten intolerance is the only reason that I would ever recommend going gluten free for. I am so happy that you were able to be diagnosed and you have already discovered that there are SO many foods that are naturally gluten free.
Janelle Mikulice 03.14.2014
Just wanted to say that I really appreciate you sharing your story, and your change in diet will not deter me from reading this blog! You always have fantastic ideas, and this is just another way for you to continue being your creative self. Hope you can get out this weekend in this much-improved weather this weekend (I’m a fellow midwesterner, hi from Milwaukee, WI!).
Kate 03.14.2014
I think I’ll like your recipes even more now! I also had an emergency c-section back in October. Since that time I have felt awful – my body aches all over, especially my joints. While I don’t have many of the symptoms you described (I can’t lose any weight despite EBF), celiac can present in numerous ways and I’ve often wondered if I’ve developed a gluten allergy since my son’s birth. I eat probably 90% GF but I know with celiac it needs to be 100% – really my only source of gluten is cakes/cookies (which could explain my lack of weight loss-ha!) So this is all very interesting to me. Thank you for sharing and being open about your experience.
Jill 03.14.2014
My twin daughters have wheat allergies and I went gluten-free as of last August so we are gluten-free at my house as well. I was suspicious for Celiac Disease but not officially diagnosed. It is very evident to me that I have a gluten intolerance.
Just wanted to echo the Cup 4 Cup flour blend from Williams Sonoma. It is excellent! Also, I came across this recipe blend that is really good as well – http://www.agirldefloured.com/2012/01/27/all-purpose-gluten-free-flour-blend/
I don’t really care for Trader Joe’s GF flour blend but they do have really good (and cheap) corn spaghetti and penne pastas. I am also a fan of a quinoa/golden flax pasta I found at Hy-Vee.
Thank you for sharing your journey with us. I have to say I will be looking forward to more GF recipes from you. And I was especially excited to see today’s recipe was egg-free as my daughters are also allergic to eggs.
Kelsey M. 03.14.2014
I’m so glad you figured out what was making you sick!! That does not sound fun! I am gluten free because of my Crohn’s Disease. It makes the medication not work. Womp, womp. Can’t wait to see more recipes from one of my favorite bloggers!
Elizabeth {Positively Healthy} 03.14.2014
I hope you are doing better and feeling better. I am gluten free as well and I have always loved your blog because I would make the substitute, but now I am going to love it even more! :) These cookies look amazing and I can’t wait to try them out!
Lori @ RecipeGirl 03.14.2014
I’m so glad they found out what is wrong with you- and I’m glad you’re feeling awesome now! My Mom had to go gluten free about 3 years ago… in her 70’s! It has been tough for her, and I’ve had to help her a lot… which means I know an awful lot about how to eat gluten-free now too. The worst is trying to go out to dinner, as I’m sure you already know. We’ve discovered Cup4Cup Flour- that’s the best blend I’ve tried on the market for subbing into existing recipes. Wish you best of luck w/ it all, and I’m sure your blog will make a nice transition.
NaturallyElla 03.14.2014
Glad they found out what was wrong with you too
Holly 03.14.2014
Wow. I’m sorry to hear about this but I’m glad you found the issue that was causing your health concerns. Honestly I appreciate the fact that you actually have a diagnosis. I know a lot of people who have gone GF but have no basis or reasoning for doing so – which really makes me question the whole GF movement. I wish you the best with your new diet and journey!
Amy 03.14.2014
I love this post, thanks for sharing:) I met my boyfriend when he was newly diagnosed with Celiac’s disease. So, I have adjusted pretty much to eating what works for him….and there are so many things that are still great, I keep in mind that I get to have regular wheat things….but I have lost 6 lbs over 5+ weeks, with just the change in food—-win win! I am super glad he takes his health seriously………the feeling ill is nothing to joke about. My sister also has this diagnosis too………
Angie 03.14.2014
Welcome to the world of eating Gluten Free, Kristin. I’ve been gluten free for almost two years. I’m glad you are feeling better. I know how much you love Trader Joe’s, so I wanted to share that they have great GF pasta at a reasonable price ($2/lb). I personally prefer brown rice pasta over corn pasta, but last night had a corn/rice blend pasta (from Barilla) that was really good, not as sticky as the brown rice pasta. I look forward to continued food inspiration from your blog, and seeing updates of Lincoln and how family life is going (I have a 9-month old myself). Keep up the good work!
Angie
Mandy 03.14.2014
I agree about the TJ’s brown rice pasta! I think they taste closer to regular white pasta than whole wheat pasta. There are LOTS of GF products at TJ’s and they mark them clearly with a red sign.