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!
Katie @ Talk Less, Say More 03.14.2014
YUM! These look incredible! I’ll definitely have to give these a try as I’m always looking for ways to change up my breakfast options as I too have been eating gluten-free. (Not from celiac but from a definitely gluten intolerance).
Lauren @ As Good As Gluten 03.14.2014
OMG my fav blogger is going gluten free!! I’ve been gluten free due to celiac for almost 4 years. At first, I mourned the foods I missed but now I embrace it fully. It’s done so many positive things for my life – way beyond how much better I feel. I experiment way more in the kitchen and my taste buds have expanded 1000%. And, it led me to my blog. If you ever check out As Good As Gluten, you’ll see a lot of your recipes linked and my modifications of how I made them gluten free (if they were not already gluten free).
I have a ton of advice on favorite pizza, pasta, baked goods, etc. if you ever want it. While I haven’t found a good gluten free beer, there are quite a few ciders I enjoy (as well as wine and liquor).
While this diagnosis sucks for you, being gluten free isn’t a food death sentence. There are very, very, very few things I haven’t found a good gluten free replacement for.
Good luck, and I’m selfishly excited to see where this journey takes you.
One more thing, talk to your dietician at Hy-Vee. When I lived in Iowa my Hy-Vee dietician was awesome at ordering anything I wanted that they typically didn’t carry.
Michelle 03.14.2014
Wow! Looking so forward to trying your GF recipes. I was diagnosed with celiac three years ago and have been following your blog for almost as long, converting recipes whenever possible. Good luck on your journey to better health :)
Caitlin T 03.14.2014
I admire your courage and honesty. I’m also very glad to hear you’re feeling like your old self. Looking forward to seeing the new recipes you’ll be sharing! Your blog is one of my favorites. Keep up the good work and keep sharing!
Kel 03.14.2014
Thanks for the update. I will still look forward to your recipes – eating less gluten is better for everyone! And I am glad you have resolved the reason you did not feel well the first 6 mos after your son was born!
Ironically – maybe this opens up many more recipes you might not have considered for the blog.
Shawna 03.14.2014
I am so excited about this recipe! I’ve recently been taken off gluten, dairy, eggs, and sugar and have been wanting something desserty. I will try these this weekend!
And I will look forward to upcoming recipes even more now that I know we are riding along in the same boat. I have been using your recipes quite a bit and now I’ll haven a bigger reason to do so. Thank you!
Claire 03.14.2014
I’ve been reading IGE for ages and I’ve also been gluten-free for ages! Not due to celiac, but a severe gluten intolerance. I’ve been able to make a ton of your recipes gluten-free (thanks in major part to brown rice pasta and Thomas Keller’s C4C flour) but I’m super excited that you’ll be sharing lots of GF recipes! Thanks for sharing your story!
Alexandra Aimee 03.14.2014
Kristen you and I are in the same boat! I cut gluten out about two years ago and wholy guacamolie! So many problems I had had for years vanished. You are right that much of what you already post here is gluten free that’s one of the reasons I have remained an avid follower. I look forwanrd to more gluten free recipes to come… And don’t stress too much about pizza and beer, I promise that in time you will find equally amazing replacements.
— Alex at Cashmere Kangaroo
Michelle 03.14.2014
I’m so glad you figured out what was wrong! I just emailed my husband that we will be trying more gluten free dinners :) We both love your recipes.
Krista @ Joyful Healthy Eats 03.14.2014
Wow! Praise the Lord you were able to find out what was going on though. Some people just go through life thinking something is wrong but never pursue to find out what it is. You got the answer now you just need to make the change… AND the change is still quite tasty. I have been thinking about going gluten free just because in general the stuff’s not great for our bodies. You always have awesome recipes Kristin so I can’t wait to see the gluten free recipes you come up with! :)
Erica 03.14.2014
After reading this blog post, I called my dr and made an appt. Your description of how you’ve felt is exactly how I’ve felt since having my son last August. The battle with keeping weight on, has been exactly that….a battle!
I love your blog and won’t be going anywhere! I’m originally from Iowa. Thanks again!!
Kristina 03.14.2014
My daughter developed a gluten sensitivity after a nastier than normal bought with the flu a couple years ago. TJ’s and Hy-Vee are a godsend for gf items.
If you find a gf bread or bread recipe that tastes good/has decent texture without being toasted please post it asap! My poor daughter hasn’t been able to take a sandwich to school in forever.
Glad your feeling better!
Darien 03.14.2014
Transitioning to gf as an adult is NOT easy, but with a good attitude (and occasional breakdowns, not gonna lie), it’s doable! I’ve been reading here for years, straight through my gf change. I can’t say how many of your recipes I’ve used for inspiration. A few tips: sushi isn’t off limits as long as you bring your own soy and wasabi; no California rolls ever; get rid of your old toaster and cutting boards; pf changs gf menu is bomb; Boston’s sports bar has the best gf pizza ever; I’ve got tons of gf recipes if you ever need help- I cook a lot and won’t stand to miss out on something awesome when I could easily make it at home!
Darien 03.14.2014
Oh, and invest in a rice cooker! Indispensable!
ErikaMC 03.14.2014
Though I am not gluten free I’m always up for a good recipe whether it’s gluten free or not :)
It’s funny how our body responds to traumatic events – I had to have an emergency c-section too and didn’t feel like myself for quite awhile afterwards.
Lindsay 03.14.2014
I never post on here but I always always read your blog! And I love it!! I am so excited for this gluten free post as I am also trying to be gluten free! Regardless though, I would
Still follow your blog. And I agree gluten free doesn’t mean safrificing taste. I’m excited to know your future recipes will be gluten free!! Thank you!!
Ellie 03.14.2014
What a funny case of serendipity that on the day I discovered your blog, you announced your gluten-free status, as I also have celiac disease. (Mine was triggered, I think, by the bad experience of living through September 11th, though it took three years to get diagnosed. Ugh.) I can totally identify with you (and others) who understand that even though it’s not an easy diagnosis to get, the fact that you feel so much better when you get off gluten more than makes up for it. You are absolutely right in that you don’t have to keep cautioning people about what to be wary of—people who are GF already know that soy sauce has wheat but you can substitute tamari sauce instead, and so on. People who make a recipe with flour can use GF flour, so it’s not a big deal. Or at least, it is so much better than it used to be! I can’t believe all the GF products and GF awareness as opposed to ten years ago. I will now be reading your blog often, and I wish you continued good health.
Janis 03.14.2014
This is definitely great for me. I absolutely love your blog but found out I couldn’t eat gluten about a year and a half ago. It’s been pretty hard but I still use a lot of your recipes and substitute as best I can. Hopefully you enjoy being gluten free and continue to feel great :)
Olga 03.14.2014
Great post! I have been wanting to go gluten free for a long time and this is just the boost I needed. Your recipes are user friendly, beautifully photographed and easy & delicious! You rock!
One question for the breakfast cookie recipe: The ingredient list lists baking soda but you dont mention it in the step by step instructions……Do we need it?
Thank you for your beautiful and informative blog!!!
Kristin 03.14.2014
Great catch, Olga! I added it to the step-by-step instructions. :)
Emily 03.14.2014
I would love for you to try some brown-rice pasta or quinoa pasta and let us know what you think/like. I have always been curious about using these as an alternative just to consume LESS carbs.
Sarah @ Making Thyme for Health 03.14.2014
Wow, this is certainly big news! I’m glad to hear you have figured out what is making you feel so crappy!
I don’t suffer from gluten allergies myself but I try to share recipes that are gluten-free as much as possible because it seems like more and more people are heading towards that way of eating.
I’m excited to see the new recipes you come up with, especially baked goods. That is one area of gluten-free cooking that I have found to be very challenging!