your rash looks like the one I used to get (except mine was never itchy)every spring-April-May (I thought it was from sudden increased sun exposure) before I went gluten free a year ago. The only time I got that rash this summer.... late June, after weeks of plenty of sun exposure.... yep, I glutened myself!!
The rash I had on my hands pretty much year round... in the last couple weeks I have been paying attention to my iodine intake, and that rash has cleared up!
I love to cut an acorn squash in half, put the halves in my crock pot and fill them with different things--You can go sweet and fill with apples or applesauce with cinnimon, brown sugar, raisons or craisins and walnuts or pecans. Or fill with a savory ground meat filling--ground turkey and rice with sage and butter is good.
Last year I tried delicata squash for the first time--it's a long striped multi-colored winter squash and tastes very similar to sweet potatoes when roasted.
mmmm.... that sounds good!!!!
i had never even heard of delicata squash until a couple of days ago... it was being used on a cooking show I was watching, or something like that.... then when i went to Walmart Monday night, they had some, but I didn't get one.... maybe next time I'll have to get one so i can try it!
At just over 1 year gluten-free, I am thankful that:
I can eat dairy with no problem.
I almost never have cold sores any more.
The rashes on my arms and hands are almost completely gone, especially during the summer sun exposure time... (not DH, I believe, but most defniately gluten related!).
I almost never have bladder pain any more.
I don't walk into walls--- unless I'm REALLY tired (ataxia)
I get to eat all the gluten-free goodies i want, especailly KinniToos!
Chronic constipation is getting better
still waiting for the lines in my nails and my fructose issues to go away, but I'm so glad to be so much better that I was a year ago!
This post hits me right in the heart. I recently hooked up with a first cousin on a social networking site. It's been 30 years since I've seen her. I told her about my gluten sensitivity and she responded that it's great that I can deal with a disease by what I eat.
She asked if I'd heard that she has pancreatic cancer and is on chemotherapy. She's a single mom and has a 20 year old son that is severely mentally retarded. Wow. I am so not into feeling sorry for myself.
I never look at the threads that ask what you miss most.
my husband has several life- long disabilities... I sooo hear what you're saying!!!!
on a lighter note, one thing I like about being gluten- free is that I get the whole box of KinniToos or KinniKritters!! And any larabars or Kind bars we buy are mine, too!!
Just saw the end of this story on the noon news, so went and found it online.
The only thing I didn't really like was that they seemed to exclude non celiac gluten intolerant people. and there are a lot more than 1% of the population who can't eat gluten.
I'm going to have to find out where that pizza place is-- I've never heard of it. (Smokey Mountain Pizza and Chicago Connection also have gluten free pizzas)
I've net the owner of Jake's Place, she's a nice lady!
It looks sooo good! you could probably use Honey Nut and/ or Cinnamon Chex in place of the Rice or Corn Chex . Or, of course, there's 'Muddy Buddies' (I'd have to look up the recipe for that one)
(just looked at my boxes of Chex (I got a bunch on sale last week), and some of the boxes have the recipe for Muddy Buddies printed on the side, so here goes)
Prep Time: 15 mins
Start to finish: 15 mins
9 cups Rice, Corn or Chocoalte Chex (or Combination)
1 cup semi- sweet chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1 tsp vanilla
1 1/2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. in 1- qt microwaveable bowl, microwave choclate chips, peanut butter & butter uncovered on high, 1 minute, stir. Microwave about 30 seconds longer, or until mixture can be stirred smooth. stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2- gallon reseable food- storage plastic bag.
3. Addpowdered sugar. seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator [assuming it lasts long enough to get to make it into the refrigerator! ]
18 servings (1/2 cup each)