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So Missing the old crab Rangoon, and needing to make a version without a wrapper....I modified my Garlic Cheesy Bread. 1/2 cup almond flour (60g) 1/4 cup + 1 heaping tbsp coconut flour (36g) 1 tbsp Psyllium Husk 2 tsp baking powder 1/2 tsp Onion powder 1/4 tsp Garlic Powder 1/4 tsp salt 1 8oz Tub Cream cheese heated til soft (I used Vegan Miyoko Creamery Cream Cheese Un-Lox Your Dreams You can find this in Trader Joe's Nation wide) 5oz Crab Meat (I used 5 oz out of a 6oz can of Millers Select White Crab Meat) 6 tbsp virgin coconut oil , melted 2 Eggs Room Temp 1. Preheat Oven to 350F 2. Mix your Flours, baking powder, onion, garlic, Salt, Psyllium and whisk well to combine 3. Mix your oil and eggs, then use a mixer or a hand blender to combine with the cream cheese, then fold in your crab meat 4. Add in your flour mix and fold til well combined with no clumps. 5. Let set a few mins then using a Tbsp scoop out heaping scoops and either use a mini muffin tin or place on a baking sheet. 6. Bake for 20-25 mins til browned on top Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/Millers-Select-Special-White-Ounce/dp/B004XLC2SA/ https://miyokos.com/collections/vegan-cream-cheese

So in a attempt to adjust and make a monkey bread recipe Gluten Free and low carb, I took another recipe and modified it removing dairy, and some other subs. What I got was not the monkey bread I used to make....BUT DID make a huge pan of GLORIOUS cinnamon Sugar Doughnut holes. Now that I think about it the one from my child hood we would pour a ton of butter and sugar icing all over it before baking so it was huge gooy mess >.> we also used Pillsbury crescent dough formed into mini balls. This still is close enough to provide some satisfaction....and really addictive. Coating 6tbsp Swerve Granular (sugar) 4tsp Ground Cinnamon Dough 1/4 Cup (60ml/g) Almond Milk 1 tsp (5g) Apple Cider Vinegar 2 Cups (220G) Blanched Almond Flour 1 Cup (112g) Coconut Flour 1/4 Cup (30g) Pea Protein 1/2 Cup (100g) Swerve Sweetener Granular 2tbsp (20g) Psyllium Husk (or 1tbsp Guar/Xantham Gum) 1tbsp Baking Powder (Try Doubling for more rise) 1/2 tsp Salt 1/2 Cup (120g) Nutiva Butter Flavored Coconut Oil 1 tsp Vanilla Extract 3 Large Eggs Room Temp 25 Drops oooflavors Cinnamon Roll with Caramel (optional) 1. Preheat Oven to 350F. Line a 2lb Loaf Pan with parchment Paper 2. In a Small Bowl combine the 6tbsp Swerve and 4 tsp Cinnamon for your coating. 3. Combine Milk, and Vinegar and a small measuring cup or bowl, stir and set aside. 4. For Dough, combine almond flour, coconut flour, protein powder, Swerve, Baking Powder, Psyllium Husk, and Salt, Wisk to combine, if you can run through a sifter. 5. Warm and pour your coconut oil into this and fold til it starts to look a bit like corn meal 6. Add in the vanilla and eggs til well combined then warm up you milk 30 sec in the microwave and pour it in stun until uniform and can be formed into balls. NOTE if dough is too crumbly add 1-2 more tbsp more hot milk 7. Use a cookie scoop or a tbsp to measure our then roll into a ball shape, coat each ball in the cinnamon swerve mix before placing it in the pan. When filled just sprinkle the rest of the mix over the balls. 8. Bake 20-25mins, allow to sit in pan for about 10 mins before dumping onto a plate/serving dish. Feel free to make up a icing to put over this, I like making a swerve and cream cheese flavored ones, but caramel and pecan sauce works too. Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract Caramel Pecan Sauce 1/2 Cup (120g) Nutivia Butter Flavored Coconut oil 1/2 Cup Brown Swerve 2 tbsp (30g)Lakanto Maple 1 tsp ground cinnamon 1 tsp vanilla 1/2 Cup Roasted Chopped Pecans, (350F for 5-8mins) pinch of salt Heat and melt the Nutivia Butter, then cream together with everything but the pecans using a beater/wire whisk, then fold in the pecans. Pour this over when done and serving, might need to heat up a bit if it sets up Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/bragg-organic-apple-cider-vinegar https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.oooflavors.com/products/cinnamon-roll-w-caramel-flavored-liquid-concentrate https://www.amazon.com/Swerve-Sweetener-Brown-12-ounces/dp/B07FCCZ3FX/ref=asc_df_B07FCCZ3FX/? https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/

So going through old family recipe cards again and I find a super simple recipe for something called a Krugel....looked interesting and I figured I could do it with miracle noodles. Noodle Krugel 2 Packages Miracle Noodles Angel Hair 2 large Eggs 1/2 Cup (60g) Swerve Sugar Replacement 1 1/2 Cup (360ml) Almond Milk 6oz Kite Hill Ricotta 20 Drops oooflavors Raisin Bread (Optional) 1/4 Cup Chopped Nuts (I used walnuts) 1tbsp Swerve 1tbsp Cinnamon 1/2 tbsp Nutmeg 1. Day before Prepare and dry your noodles, and chop up into 1-2" Pieces and place in a 8x8-9x9 Baking dish 2. Combine your eggs, cheese, milk, swerve and drops mixing well til mixed (I used a hand blender) 3. Pour your mixture over your noodles and cover with plastic wrap and transfer to the fridge and leave overnight or at least 8 hours 4. Next Day, Preheat oven to 350F, mix up your nuts and spices and evenly sprinkle over the top and cover the dish with foil. 5. Bake 35mins covered, then remove foil and finish for 40 mins Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/miracle-noodle-shirataki-noodles-angel-hair https://www.oooflavors.com/products/raisin-bread-flavored-liquid-concentrate?variant=12578237448286

4 tries, and this is satisfyingly close to gluten ones....still missing that yeasty and gooyness of the raw center ones of my childhood, but I still binge ate 3. Any suggestions for improving Rise or making a bit more gooy I would love to hear. Dough 220g Almond Flour 28g Coconut Flour 2 Large Eggs (ROOM TEMP or the oil will harden up) 1/4 Cup (60g) Nutiva Butter Flavored Coconut oil 1/4 cup (60ml) nut milk 2 tbsp (30g) Lakanto Maple Syrup 1/2 tsp Himalayan sea salt 2 tsp apple cider vineagar 1 tbsp Heinz Feather Light Baking Powder 1 tsp vanilla extract 2.5 (25g)tbsp psyllium husk 3tbsp Hot Water Filling 3tbsp (45g) Lakanto Maple 2tbsp (30g) Nutiva Butter Flavored coconut oil 3 tbsp ground cinnamon (cassia is more gelish, siagon is more bite) 3 tbsp Swerve Brown Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract 1. Whisk Dry Except the Psyllium Hudk in a large bowel, mix wet in another with the psyllium husk whisk and let set a min to thicken, then combine wet and dry and mix well with a spoon 2. Knead out the dough with your hands making sure it is well combined adding in 3 tbsp hot water and working it in(IMPORTANT this helps activate the emulsifiers) then transfer to the fridge for 30mins to let it chill 3. Mix up the filling while the dough is chilling and set aside, and Preheat your oven to 350F 4. Take the dough out of the fridge and put down some parchment paper, using a rolling pin roll out the dough until 1/4" thick 5. Apply the filling to the dough spreading evenly the back of a spoon works best 6. Might want to use a thin spatula to help get it off but slowly start to roll one edge of the dough going slowly to roll it up into a log. 7.Take a large knife and cut the dough into 1 - 1 1/2" sections place each on parchment paper covered baking sheet. 8. Bake for 18-25mins til browned 9. Choose your glaze and have fun drizzling it over them. NOTE if you do this with hot rolls it will run all over them and puddle around. When Chilled the icing will harden up. Bonus tip warm the icing before hand to make it drizzle well. Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://www.amazon.com/Swerve-Sweetener-Brown-12-ounces/dp/B07FCCZ3FX/ref=asc_df_B07FCCZ3FX/? https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/

I was going to make hamburger Salad but recalled a mini burger receipe from a cook book I got from ketosummit. Modified slightly and made 2 regular size buns in 2 cup glass dishes. I have their permission to repost this. Today is also National Comfort Food Day....well not having ate a burger bun in 5 years I think this counts. (I made a extra bun and ate it mashed avocado) Makes 2 buns or 4 slider buns. 2/3 cup (70g) Almond Flour 1 tsp (4g) Baking powder 1/2 tsp salt 2 eggs 5 tbsp (75ml) Nutiva Butter Flavored Coconut oil 1. Put half of each dry ingredient in each dish (1/3cup (35g) almond flour, 1/2 tsp baking powder, 1/4 tsp salt) whisk. Now add 2.5tbsp Coconut oil, 1 egg to each and mix well. 3. Microwave on high 90 sec each and let set a min and they should pop out. 4. If using the 2 cup dishes cut in half, if using coffee mugs you get 4 slices for sliders each. Thrive Market 25% off http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil And Check out they have cook books and recipes that are pretty much all gluten free, low carb, and easily made dairy free https://ketosummit.com

Found a way to make low carb and dairy free green bean casserole. As a kid I only really ate the French onions on top so I loaded a whole special batch of them on my casserole. Start by making my French fried onions from the other post but add in 2 thin sliced scallion. Then the following. 2 cans greenbeans drained 8oz sliced mushrooms chopped rough 2tbsp Nutiva Butter Flavored Coconut oil 3 minced cloves garlic 1/2 cup chicken stock 1 can full fat coconut milk 1/4-1/2 cup nutritional yeast 1. Preheat oven to 400F 2. Over medium heat sauté mushrooms and garlic in the coconut oil til soft (5min) 3. Add the coconut milk, stock and bring to a boil reduce heat and simmer til it starts to thicken. 5. Stir In the nutritional yeast til combined and then the green beans stirring to coat. 6. Transfer greased 8x8 dish and top with the onions as desired then bake 15 mins. For extra crisp few mins under broiler.

So a few days ago when experimenting with making something else, I managed to make french fried onions by accident adding stuff in the wrong order and then did it again trying. Update Perfection, 2 cups (220g) Blanched Almond Flour 2 tsp Black Pepper 1 tsp Salt 4 Eggs Whisked 1 large onion cut into small slivers then into 1/2-1" Lengths. Mix your almond flour, Pepper, salt and whisk Cut up your onion as described Mix the almond flour and egg mixture then coat the onions in it and proceed to pan fry in 1/2" of oil over medium high heat in small batches, letting the oil come back up to temp between batches (check temp you do not want it too hot or to burn) Pan frying gave blacked edges and crisper, while air frying gave something a bit more like crisped blooming onion result, the deep fry in the oil was a bit messy and required setting on a paper towel covered plate This is a concept I would like to throw out there for thanksgiving to see if anyone has better luck with and can perfect it These would be great over dressing or casserole

1/2 onion sliced thin 2 shallots sliced thin 2 cloves garlic minced 8 Oz sliced mushroom rough chopped 2 packs Miracle Noodles, prepared chopped 2 cans Tuna with the water shredded 8tbsp Primal Kitchen Mayo 1 tsp Primal Kitchen Mustard 1Tbsp lemon Juice or apple cider vinegar 1/2 cup (55g) Blanched Almond Flour 1/2 tsp crushed dried rosemary 1 tsp ground pepper 1 tsp salt 1. Preheat oven to 325F and grease a 8x8 pan 2.Pan fry onion and shallots over medium heat til tender, then add in the garlic and chopped mushroom cook a few more min til soft and cooked well, Remove from heat. 3. In a bowl mix chopped noodles, mayo, tuna and water, mustard and lemon juice. 4. In another bowl mix almond flour, rosemary, black pepper, and salt. Then mix half of the seasoned almond flour into the noodle mixture and combine well. 5. Add noodle mix to the pan and combine well with the mushrooms and onions, transfer to baking dish and top evenly with the rest of the almond flour mix. 6. Bake 30-40min til lightly browned. I used Capellini noodles as the thin texture worked best in my mind But Angel Hair Could also work. This recipe is my own and a combination of aspects from two other tuna recipes and another casserole dish. http://thrv.me/gf25 For 25% off your first order. https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/thrive-market-wild-albacore-tuna-no-salt-added https://thrivemarket.com/p/primal-kitchen-organic-spicy-brown-mustard https://thrivemarket.com/p/primal-kitchen-avocado-oil-mayo https://thrivemarket.com/p/miracle-noodle-shirataki-noodles-angel-hair

First batch was still too soft did it again this time with Ingredients 2-½ tablespoons Nutiva Butter Flavored coconut oil divided 2 Bags Miracle Rice, prepared and dried 3 cups Almond Milk 3/4cup (100g) Nutiva Coconut Flour 1 cup (110g) Blanched Almond Flour 1tbsp Konsyl Psyllium 2/3 cup Lakanto maple syrup 30-35 Drops oooflavors Corn Bread Flavoring (Omit for bread pudding, or sub their Raisin Bread extract for a different take) ½ teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon salt 2 egg, beaten ½ cup cold almond milk Preparation Preheat oven to 300°F. Grease a 1-½ quart soufflé mold or baking dish with 1 tablespoon of the Nutvia Butter; set aside. Prepare your Miracle rice, whisk your eggs in one bowl, and whisk your Flours and Psyllium together in another so they will be ready. Heat 3 cups of milk in a saucepan until it is close to boiling. Add the Flour mix and reduce heat to low use a immersion blender to mix it in. Stir until the mixture thickens (about 5 minutes). Remove from the heat and add the remaining Nutiva Butter, maple syrup, Flavoring, cinnamon, ginger, salt, eggs, and miracle rice stir in well, then PULSE with a hand blender so their are still come clumps of miracle rice left but it thickens up nice. Pour into buttered dish. Place in the preheated oven and bake for 40 minutes. Pour the cold milk over the pudding and return to the oven. Cook for 2 hour to 2 hour 45 minutes until the top is brown and crisp. Depends on dish and how deep. Serve hot or warm with topping of choice. Turned out better...I am doing it in a deep loaf pan so I think that is part of my issues, I am also debating adding another egg or two for a more custard like consistency. Family thought it was a good bread pudding. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/p/miracle-noodle-shirataki-rice https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.oooflavors.com/products/corn-bread-flavor?variant=17030567685

Stormy morning, can't bake most gluten-free recipes as weather prevents rising. So going testing a old recipe from a card (Families card box) I found. Amazingly this is a naturally gluten free, Grain free one. I modified it to be keto friendly and it turned out wonderful. Amaretti Cookies (card name) 100g Blanched Almond Flour 100g Swerve Sweetener 1/2 tsp salt 1/2 Almond Extract 1 Jumbo Egg White 60g 1. Preheat oven to 350f 2. Mix Flour and sweetener in one bowl 3. In another small bowl whisk egg white, extract, salt til lightly stiff 4. Fold the white mixture into the flour mix. 5. Form 1tbsp balls and place on parchment paper lined cookie sheet, flatten slightly as they do not spread. 6. Bake 18-25 min depending on if you want softer or crisper cookies. 7. Let set for 10 mins before removing to a cookie rack. 8. Dust with a bit of Swerve Confectioners Sweetener when Finished On another note, did it with vanilla extract and a bit more swerve over the tops for sugar free sugar cookies. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/swerve-confectioners-sugar-replacement

Hello I made this account tonight because I am need of help by those with more experience than me. Basically since June I've been feeling horrible every morning throughout the entire day. My main symptoms were extreme nausea (no vomiting), stomach pain, constipation, and diarrhea. I was in and out of the doctors doing blood work and taking medicines for other things like ibs and gastritis until we started to think about a month and a half later that it could be celiac or a gluten insensitivity. My typical day was wake up around 9 am, feel nauseous, eat little while drinking water, and feel okay enough to fall asleep around 3 pm for a few hours and wake up feeling better with almost no nausea at all. After seeing a Gastroenterologist and having extensive blood work done, everything came back looking normal (beginning of august). We kept up with gluten free diet while taking protonix and eventually things started to turn around. I was waking up less nauseous and it would only last a few hours or a couple compared to all day. It ended up getting better to the point where i woke up later than 8 or 9 am with finally no nausea or hunger pains and i would be able to eat a fair amount throughout the day and not have any symptoms besides occasional bloating. Something happened last thursday where I woke up with nausea and it lasted a couple hours. It has been the same thing since then and even today was one of my worst days with eating little and nausea being present after eating any meal no matter how small. I never use to get nausea at night and for the past two days i have had it for a couple hours before bed. I canceled my endoscopy that was scheduled for the 27th this monday about a week prior to that date because i had felt so much better but now i regret it. We think ive been glutened but i keep a food journal and i havent been eating anything different than before i had made great progress. Does anyone else have this problem? Does this sound like ive been glutened? Something feels different and although i havent been officially diagnosed celiacs I just dont understand why id be feeling this way after making such great progress. This all comes when im starting up school and an internship and is very inconvenient and depressing. I have my own utensils and cookware that I use and I am extra paranoid and safe about making sure my areas in the kitchen are gluten free and clean. Does anyone have any tips or knowledge about this? Should I call up my doctor again? The nausea was so bad this summer i couldnt work and couldnt do anything besides pace around the house while sipping water with the air conditioner running. Im really hoping i can go back to feeling the way i felt just a week ago so that i can start up my internship and make it to school everyday. I appreciate any and all feedback!

Why You Should Listen to Your Girlfriends (AKA “I Told You Something Was Wrong With Me”) Nearly five years of health-related nonsense left me depressed, anxious, over-tired, over-weight, and feeling defeated. Until I shared a glass (or two) with my girlfriends and they insisted that I not give up. I didn’t. And that’s how I finally found out what was actually wrong. It was one of those four thousand snowy days in New Jersey, where the kids were off from school for the second day in a row and I was getting some serious cabin fever. The roads were still a mess and too icy to go anywhere, but I needed company. “Cabin Fever Cocktails?” I texted my neighborhood girlfriends, all in walking distance of my front door. “OMG YES” they texted back, and at 5 p.m. on the dot, my winter emotional rescue team walked in. My grandmother used to have a cake in the kitchen for anyone who might stop by and share a cup of coffee. I, apparently, always have bubblies on hand, and we popped open a couple bottles and sat around with our feet tucked and caught up with life. Maybe it was the cozy fire, maybe it was too much self-reflection after 48 hours of being cooped up, maybe it was just the vibe of the room of supportive and caring people, but I finally confessed to my (skinny, fit and fabulous) friends how frustrated I was that I was having such a hard time losing weight, and feeling crummy in general. Weight has been an up and down thing for me my whole life. Puberty and middle school was an awesome time of growing sideways first, then sprouting taller and leaner. College freshman fifteen, up, down. Pregnancy did not make me a baby-bump glowing human – I gained just as much weight in my butt as I did in my belly. I used to say it was nature’s way of making sure I wouldn’t tip over. Baby weight on, baby weight off. Up. Down. By the time the pounds had started creeping on in my late thirties, I blamed age and a lack of time to exercise, and decided to make some lifestyle changes, really try and take care of myself once and for all. Then I tried some fun anti-anxiety meds, which packed on 50 pounds in six months. I wasn’t anxious - because I was a zombie. I stopped the meds but couldn’t get rid of the pounds. For the last two years I had been really trying, seriously trying, to little avail. “I just feel like I’m stuck – like if the answer really is that it’s just that hard to lose weight when you’re older I get it, but this is ridiculous,” I told the ladies. “What have you been doing?” they asked, wanting to listen, wanting to understand, the way good girlfriends do. I explained how I had joined a gym in the fall, and had been seeing a trainer three times a week for an hour at a time, and was on the Peloton bike one or two times in addition to that. I explained how I had joined a meal delivery service and was eating 1300 calories a day. How I read an article that said sleep was important for weight loss so I was maniacal about sleep health and sleep hygiene and was getting eight hours a night and had started using essential oils so I would have better sleep and despite all of this, I hadn’t seen a difference on the scale. “Something’s wrong.” “That’s not normal.” “You’re working too hard for there not to be success.” “WTF?” I’d never been so glad to have other people tell me there was something wrong with me. That’s how I’d been feeling too. A couple of years of raised eyebrows, and a serious six months of WTF? They asked me more questions. Was I seriously not sweating sitting so close to the fire? Nope. I was usually chilly. My feet were always cold. I wore socks to bed every night. I had rosacea that started in the fall as well – my whole life I’d always had great skin and now this was a new awful WTF thing. They asked about my poop, periods, pimples, all the good things that good girlfriends want to know. “That’s too many things. I think it’s auto-immune,” Marni said. Amy agreed. “Could be thyroid. You know that stuff runs in threes too, right? You could have a bunch of things going on at the same time.” Mandy nodded. “Your body is acting like it’s starving to death, it’s holding on to every ounce of fat it can.” “You’re working so hard, there should be results with all that work!” Chris exclaimed. “Go see my doctor,” said Kristen, “he’s a functional medicine doctor. He’s like a detective. He doesn’t take insurance but he’s worth it.” And then we drank some more champagne and complained about our kids and families and parents and spouses and dogs. And I felt so much better, because of all of it. I decided to go see my primary doctor again. She’s a general practioner, and I’ve always liked her. Plus, she takes insurance, so for $25 maybe I could get her to order me a blood test to check my thyroid and I could find out what was wrong and get a magic thyroid pill and be skinny. Right, skinny and healthy. But really what I was focused on was wanting to be skinny again instead of feeling like I was trapped in a fat suit. Dr. M saw me the next day. She came in and was friendly and curious why I was there. I’m either super healthy, or super not healthy. I won’t need to talk to a doctor for three years and then I’ll get bronchitis and cough and break a rib. Or get bitten by a neighbor’s dog that leaves teeth marks around my arm and requires a tetanus booster, just to be safe. You know, fun stuff like that. I explained why I was there. How frustrated I was that I wasn’t losing weight, and that I’d been anxious and depressed and exhausted and generally having a hard time. “What are you eating?” she asked. And I explained about the meal delivery plan and how I’d been following it for six months and wasn’t having success. “Are you really only eating 1300 calories a day?” Dr. M asked me. “Well, mostly,” I said. “If I get really hungry I might eat an apple or some almonds,” I confessed. Dr. M nodded. “Yup. That’s your problem. An apple is too much. You should never eat a whole apple. A THIRD of an apple. That’s a snack,” she told me. “Look at me,” she said, and I did. She might be four foot eleven and I doubt she weighs triple digits. She’s super cute and super little. “I eat nothing – that’s how I stay looking like this.” I bit my tongue. I think my skeleton (or left boob) might weigh more than her full corporal form. “Do you really think that a whole apple instead of a third of an apple is my problem though? My girlfriends suggested I might have a thyroid issue?” She started writing out a blood work form. “We can test you for thyroid. You only need Free T4, I don’t need to test you for T3.” I tried to remember what Amy had said about the full panel of thyroid testing, but I was feeling fat and badly about my existence and all of a sudden lost my ability to ask questions or advocate for myself. In the six minutes Dr. M had spent with me in the exam room I went from thinking about my written list of symptoms to wondering if I could survive on a third of a piece of fruit. She handed me the lab form. “If you want to talk to me about a gastric sleeve we can have that conversation. I’m not against that,” and she walked out of the room. Wait, What? A gastric sleeve? WTF?? OMG. Was everyone looking at me and thinking “Jesus, she needs to get her stomach stapled, what is her problem?” and I was thinking I was fat, but like in a just a little fat kind of way? I thought about my half-hearted joke that I needed fatter friends, like Chubby Checkers, how I went to Disney World and felt skinny and was so glad I wasn’t on a jazzy scooter. Was I one giant turkey leg and a big gulp away from needing electric transport to roll my fat ass through life? I had my blood drawn at the lime green lab of lost souls down the hall and walked outside. I called my sister from the car. “I need to ask you something and I need you to be completely honest with me. Because if you are lying to me you are not helping me and I need the truth from you right now,” I started out, not even saying hello. “Okay…..” she said. “I can do that.” “Do I need gastric bypass? Are you all looking at me and talking about how morbidly obese I am and not telling me? Because I just saw my doctor…” and I spilled my guts on the whole thing. My sister was furious. “If you tell me where she lives, I will egg her house,” she said. “She didn’t listen to you. She isn’t trying to help you. She’s blaming you. This is not what you need. Go to another doctor.” So I did. I called Kristen’s doctor who didn’t take insurance. I had my first test results from Dr. M by the time I went to see him. Thyroid T4 or whatever was normal. No further follow up requested. I wondered if there were giant GMO apples I could buy. I told Dr. Z “I was on the phone with my sister this morning on my way here and she was glad I was coming to talk to you. She said she didn’t want to sound mean but that I’m kind of a bit of a mess right now.” Dr. Z smiled. “What does your sister want me to know about you?” And I went through my story again. Dr. Z listened and asked questions. For an HOUR. We talked about how I’m tired ALL THE TIME. We talked about my weight gain and inability to lose pounds, my restrictive calories, working out with a trainer (who also said I should see a doctor and get my blood checked, because even SHE thought I should be more successful than was my reality), we talked about my depression, anxiety, rosacea skin, my tendency to complain and then make jokes, my blog, my kids, my dogs, my parents and my childhood, my vitamins, my husband and marriage, and how I love to travel. After an hour, Dr. Z asked if he could do an exam, and then we talked again. We did a fasting blood draw and he explained that the last test I had wasn’t “as complete” as what he would be ordering. “I can’t tell you much right now,” he said, “we’ll need to see what’s going on with the blood work, but I think something is definitely out of balance. We’ll get you back on that path where you want to be.” Dr. Z emailed me the blood work results a couple weeks later. The first test packet came from my typical lab of despair and had a bunch of the usual stuff, some I recognized. Others I did not. I did recognize that my once-perfect cholesterol was no longer perfect. I sent my mom a text thanking her for our crummy family DNA. I am snarky that way. Thankfully my mom puts up with me. Then I read the second test packet, something called a “Custom NutriQuant Panel” and read the first item, Arsenic. It was high, like out of range high. I called my sister. Obviously I was being poisoned by my husband and someone needed to know, so when I wound up dead the police would be pointed in the right direction. “I don’t think that’s how he’d kill you,” my sister told me. “I think he’d find something more modern. Arsenic is so old-fashioned. Unless he’s a time traveler, I don’t think that’s it.” My sister can be so logical. She didn’t argue that my husband wouldn’t kill me. She just thought he would find a more efficient and modern way to do it. “What’s the rest of the test say?” she asked. “I don’t know.” I said. “There’s stuff all over the place. I’m supposed to call the doctor.” “And you called me instead?” my sister asked. “Cool. Go call the doctor.” So I called Dr. Z. “Which page do you have in front of you?” he asked. “Arsenic!” I declared. “I already told my sister my husband is trying to kill me,” I explained to him. “Mm, well that might be true, but, I wouldn’t worry too much about the arsenic. It could be that you eat a lot of rice or had some fish with some higher arsenic levels. It’s not worth worrying about that but we can retest it again just to check if that would make you feel better.” I sniffed. I was glad everyone was taking my husband potentially poisoning me seriously. We talked about my Vitamin B12 being low, my Vitamin D being low, even a weird level for Copper was low. I didn’t even know the body needed Copper. Was I going to turn green like the Statue of Liberty? “I’m so confused,” I said. “I take a multi vitamin every day with 1667% of Vitamin B12. And for Vitamin D I take 4000IU every morning. How on earth am I still so low?” And Dr. Z told me. “All of these things are probably testing low because your body isn’t able to absorb them. If you turn the page you’ll see you tested positive for Celiacs. You’re malnourished in several areas.” W.T.F. Celiacs? Malnourished? This was a cosmic joke. Why couldn’t I get skinny person Celiacs? How on earth did I get fat from being malnourished? I had been so fixated on my arsenic poisoning that I hadn’t bothered to look up most of the other stuff on the test. I had been tested for Celiacs ten years ago when my daughter was first diagnosed with it. I was negative then. I was positive now. Was the test ten years ago wrong? Apparently the negative tests are only correct 71% of the time. Or had the Celiacs just turned on at some point in the last few years? I have no way of knowing. Part of fun and funky thing about autoimmune diseases like Celiacs is that they can activate at any point in life. Katie and I had zero similarities in terms of symptoms. She was nearly two when she was diagnosed, and her pediatrician suggested that we test her because Katie had fallen off the growth chart. She was tiny, hovering near that “failure to thrive” mark. Within 6 months of a gluten-free diet, Katie was growing and thriving and her blood work was back to perfect. All the blood testing helped lay the foundation for her fear of needles, but that’s another story. My symptoms were different, but apparently not atypical at all. The unfortunate thing is that most doctors think of a “celiac look”, and test people who are really skinny and little. But, according to research, a full 39% of celiac patients are overweight, with 30% actually obese. Malnourished vitamin and mineral-deprived bodies become super efficient at holding on to excess fat. They can get a gastric sleeve, eat a third of an apple a day, and their body will still recognize malnourishment as starvation. I’m convinced that undiagnosed Celiacs is part of the obesity problem in America. Yes, there are some facts and studies that support that. Mostly I just think these things in my own head and have little actual medical knowledge, but I’m totally ok with that. At the end of the day, I will miss good New York / Northern New Jersey bagels, croissants and crusty bread in Paris, and Carvel ice cream crunchies. But I will not miss my body attacking itself, holding onto excess weight, and feeling exhausted all the time because I can’t maintain needed vitamin and mineral levels. I want my body back in balance, and I want to feel good again. Is a celiacs diagnosis going to cure all my life problems? Maybe. Maybe not. I still have that whole arsenic poisoning thing to obsess about. I’m really good at obsessing in general. Thankfully my girlfriends listened to my troubles and pushed me in the right direction. What we all need is to make sure we are speaking up and pushing for ourselves too. Onwards. ******* Are you like me? Do you think you have every disease you read about? Here’s some info on Celiacs disease, the extensive blood work you might want to consider, and the link to a great card set called “Fifty Things that Might Kill You”. Because why not? Facts, Figures, and Fantastical Ideas: What the heck is gluten? A protein found in Wheat, Oats, Rye, Malt and Barley. Not the kind of good energy protein you find in eggs and meat and things. Just some weird science protein that makes everyone confused. Technically oats do not have gluten in them, but most farmers growing oats rotate the crop with wheat, and the gluten leaches out into the soil, and then when you plant the oats the gluten gets absorbed into the oats. You can find gluten-free oats in the store because those farmers are following gluten-free farming practices. Tuck that away for your trivia night evening. Celiacs Disease is not an allergy. It’s an auto-immune disease. Essentially it’s your body reacting to the presence of gluten in a way that creates an attack on your own self. Your intestines have these cute little villi that are like little fingers or tentacles reaching out to absorb nutrients. In Celiacs, the gluten makes the body think it’s under attack and the immune system kills off the villi. So no more nutrient absorption, and the body becomes malnourished. That’s what the blood test looks for – antibodies in your blood which indicates your immune system is in attack formation. There are three separate tests you need to diagnose celiac (and yes, you need all three, not just one) – Tissue Transglutam AB IGA, Gliadin Deamidated AB, IGA, and Gliadin Deamidated AB, IGG. You see why I didn’t notice I had Celiacs. None of those say Celiacs. Arsenic is way more fun to talk about. Celiacs can make people react in so many different ways that there isn’t really a “typical” symptoms list that would make you want to go get tested. I just think every human should be tested anyway. Like a CBC, cholesterol check. Just do it. A healthy gut is too important not to take care of. Did you know that 80% of your immune system is in your gut? So if your gut is sick then you’re just going to feel rotten. Maybe we’re not all sleep deprived because of long commutes and screen time. Maybe we all have celiacs. Maybe celiacs is the magic answer for everything. I wonder if Harry Potter has a spell for that? “Reparo My Gut!” In Italy, they simply test every child at age 5. That’s your baseline. And then you can get tested again later to see if you have a change. Or if you’re already Celiac as a kid you know to make changes (a strict gluten-free diet) and you get healthy early in life. I also think this Custom NutriQuant Panel was wicked important. We can all take vitamins, but how do we know if our body is absorbing them if we aren’t checking? Think about this. I was taking 1667% of Vitamin B12 thru my multivitamin EVERY DAY. And it was going right thru my body like it was water. While my body is repairing I’m taking B12 as a dissolvable tablet under my tongue so it goes directly into my blood stream instead of needing to be absorbed through my gut. Cuz apparently my gut isn’t working all that well. It can take six months for my body to heal while doing this whole gluten free diet thing. As little as one eighth of a teaspoon can be enough to set an immune system into attack mode. There’s no cheating. Or mistakes. Which makes this part really fun: Food companies do not need to indicate if their product has gluten in it. The allergy people are much better organized with the lobbyists on this front. The eight major allergens (fish, shellfish, peanuts, treenuts, eggs, milk, soy, wheat) are required to be listed on packaging. Gluten can be hidden in the ingredients – in things like “natural and artificial flavoring” - and when I have called company customer service hotlines (places like Dannon yogurt) to ask them if there is any hidden gluten I was told “the ingredients are proprietary information” (and I never bought a Dannon product again). Yes, there is a ton of gluten free options in the grocery store. Some of them actually taste good. Most are in the meh category. Gluten can hide in things like soy sauce, rice krispies (because malt flavoring is cheaper than sugar), toothpaste, medications, and envelope glue. Remember that episode of Seinfeld where Susan died from licking envelopes? Again, celiacs might be the answer to all the world’s problems. Celiacs is not something you grow out of. It’s a disease you have forever (until they find a cure). The only way to live a healthy life is to be completely 100% gluten free all the time. With all the choices of other things I could have, I’ll take this one, thank you very much.

Vegan Bacon Bits Combine 4 tbsp Coconut Secret Coconut Aminos 4 tbsp Colgin Liquid Smoke 3 tsp Lakanto Maple 1 1/2 tsp Smoked Paprika 1. Preheat oven to 270F 2. Mix well then dump in 7-8 Oz of Let's do Organic Unsweetened Toasted Coconut Flakes make sure to mix and coat well then let set 5-10 mins 3. Place on foil lined baking sheets and turn the oven to 200F and bake 30-35 mins check then turn off oven and leave in there for a hour to dry out. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/lets-do-organic-toasted-coconut-flakes-unsweetened https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke

hi all! i was wondering if there were any super low gi grains like barley (which has a gi of 28 or something). I need to find something because i have problems with blood sugar, but obviously cant have barley with celiac. I know that there are vegetables with a low gi but i need something with comparable calories (~350/cup) and id have to eat a 5 kg of carrots to get that lol! any ideas?

Are any of you really bloated despite being gluten free? My abdomen is very hard/distended. After a year of no gluten, my other celiac symptoms have greatly improved but this hasn’t improved at all. Any suggestions would be greatly appreciated.

I’ve been gluten free for a year now and I would never go back. But making friends is so difficult. Anyone 20-40 in the Columbus area? Looking for a brunch buddy!

Last week I got my ceilac penal results Although in my biopsy doctor confirm me as ceilac patient I am on gluten free diet since 3 month. Still some problems are there.. endomysial anti body IGA negative.. tissue transglutmanise Ab ,iga 5 u/ml. Immune globulin A is 213 . Thanks and any good vitamins.

Southern Keto Coleslaw (Sweet with a tang) 2lb shredded cabbage 70g grated carrot (5 baby carrots) 1/4 medium onion sliced thin strip (Mandolin cutter on the shallow setting is perfect for this) 220g (about a heaping 3/4 cup) mayo 3 tbsp (45g) Apple Cider Vinegar 2 tbsp Mustard 2-6tbsp Swerve (or other erythritol like pyure, truvia adjust to taste) Combine and mix mayo, mustard, sweeteners, vinegar then add in the rest mixing til well combined. (I like putting on gloves and using a claw and twist like working burger) Let it set overnight, if it needs more tang or sweetener then add to adjust. I find it best served with a few cracks of black pepper. Extra 25% off your first order with Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/organicville-stone-ground-mustard https://thrivemarket.com/p/bragg-organic-apple-cider-vinegar https://thrivemarket.com/p/primal-kitchen-avocado-oil-mayo https://thrivemarket.com/p/swerve-granular-sugar-replacement

Hi guys! I was diagnosed with celiac about a year ago now and when I was first diagnosed my dietician told me that if I was to kiss anyone they would have to go gluten free for two weeks beforehand. Then I didn't really care but now I have my first boyfriend and we've been dating for awhile. I feel bad that he would have to go gluten free especially for that long because I know that can be unhealthy. So my question is, has anyone else ever been told that about the two weeks gluten free thing? I know am I very severely allergic (like waaaaaaay more that most) but still when I was looking up stuff on this I've never seen anyone else who's been told this. So was she wrong, or is it just because I'm so allergic?

Salmon Cakes, Grain Free Paleo Bit inspired by a few of our members and limitations I decided to combo and modify a few recipes to make this one without garlic, or onion in the base cakes. 3 6oz cans Salmon drained, crumbled 2 tbsp Fresh Dill minced fine (6 grams) 4 Eggs whisked (Room Temperature) 1/4 cup (28g) Coconut Flour 1/4 cup (20g) shredded Unsweetened Shredded Coconut 1/2 tsp Baking Powder 1/4 cup (60g) Unrefined Coconut oil (Melted) Black Pepper and Salt to taste (I omit salt) 2 tbsp coconut oil to fry them in 1. Whisk together your coconut flour, baking powder, shredded coconut, black pepper salt, 2. In another bowl mix your whisked eggs, coconut oil, salmon, and dill combining thoroughly with your hands or a spatula 3. Combine both bowls and mix well working like a meat loaf by hand. 4. Put in the fridge to set up for 30-60 mins, 5. Form into patties cooking 1-2 mins each side on medium heat adding more oil as needed between batches. These pair well with ranch, ketchup, or dill sauce. I can provide recipes for sauces if needed

NOTE on this recipe you can change the cilantro, lime, garlic, for any simmering sauce base, BBQ, teriyaki, harissa etc. 1/2 cup or so worth. Cilantro Lime Pork Chops Pork Chops a lean and finicky meat, being lean they dry out easy. This cooking method of searing then oven baking, followed by simmering in sauce, helps keep them moist. 4-5 boneless pork chops thin 1 tbsp oil for the pan 1/2 cup chopped cilantro 2 large limes (zest and juice) 2 minced garlic cloves 2tbsp butter flavored coconut oil (Nutiva) Cast iron skillet 1. Preheat oven to 400 2. Oil pan and cook the chops 1min each side over medium heat til lightly browned. Transfer to plate to sit. 3. In a small food processor pulse the, cilantro, oil, garlic, lime zest, juice. 4. Place pork chops back in the skillet and place in the oven for 6-7 mins (tip sheet of foil loose over top for splatter reduction. 5. Move skillet to stove pour in cilantro sauce, setting juices and stir around over medium heat for about a min or two. Pairs well with salsa, guacamole, salads.

I contacted Bear Naked about their Gluten Free Granola. I just wanted to let everyone know what they responded with.

Some people ask what I use for breading that is gluten and grain free. Here are my top 3 Chip Breading Simple, preseasoned, 1bag of chips (I use https://eatprotes.com/products/chips as they are low carb the Zesty Nacho, BBQ, Chili & Lime and even the Toasted Coconut all have their own niche in breading foods) 1 cup Coconut Flour 4 eggs 2 cup almond or coconut milk Meat, shrimp, Or even Vegan cheese cut into sticks 4 Bowls/bowl plates for the line 1. Put your chips in a food processor and pules til crumbed Put this in a bowl 2. Now prep your other bowls 1 with whisked eggs, 1 with the coconut flour, 1 with the milk, 3. Dip the item to be breaded in the milk, then dredge in the coconut flour, dip in eggs, then roll in the crumbed chips 4. Cook either deep fry, air fry, or bake in a oven to crisp/cook. (Oven 400-425F 15-20mins depending on item) 5. BONUS when done combine the leftovers from the bowls add in some some more milk if you need....you got hush puppies that are great fried in a bit of coconut oil. Heavy Coconut breading (Fryer/Deep skillet and refined coconut oil fry) This is perfect for cutting chicken into nuggets, fish nuggets, shrimp etc. Small pieces 4 eggs 5 tbsp (35g) coconut flour 1/2 tsp baking powder salt&Pepper to taste 2 tsp seasoning of choice (try http://bigaxespice.com/shop.html here, choose the blend for your dish) 1 cup unsweetened shredded coconut (This can be skipped and just use the batter, I like the extra through with seafood) 2 bowls 1. Heat your oil to 325F 2. Whisk your eggs in a bowl 3. Now add in your coconut flour, baking powder, seasoning, salt & pepper, mix until smooth 4. In another bowl put your coconut flakes 5. Dip your food in the batter and mold it onto the item, roll in optional coconut flakes. dropping into the oil after 6. Flip once when the underside is golden, most foods will float up when done. I found these store bought nut based breading crumbs by https://nutcrumbs.com/collections/all that work great with everything. Choose your flavor and go, You take 2 eggs 1/4cup of almond milk" 1-2 cups of the crumbs 1. Mix your eggs and milk in one bowl, and dump the crumbs in another 2. Dip your prepared meat, veggies (cauliflower, zucchini etc) in the egg mix then dredge in the crumbs 3. Cook how ever you want, baked, fried, etc use like you would in any recipe you have for gluten breading or panko.

Here is a nice flavorful Jambalaya from my Paleo based catering, 1 tablespoon oil 1 chopped onion 1 chopped red bell pepper 1 tablespoon minced garlic 12 ounces andouille sausage, sliced (Aidells is Gluten Free and found in most walmarts) 2 package Miracle Rice 1 tablespoon Cajun seasoning like Big Axe Spice No Salt Black'N Jack 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 3-4 cups Pacific Chicken Bone Broth 1 tablespoon tomato paste 1 (14.5-ounce) can no salt-added diced tomatoes, undrained 3/4 pound peeled and deveined medium shrimp 2 (Frozen pre cooked works great, or 12oz of Canned Crab or chopped up surumi) 2 tablespoons chopped fresh parsley to finish (Optional) 1. Prepare and pan dry the Miracle rice as instruction set aside in a bowl 2. Add the first 5 ingredients and stir cooking til vegetables are tender 5-7mins 3. Add in the Miracle rice, paprika, pepper, oregano, thyme, onion and garlic powder stir well cook another 2 mins 4. Then pour in the chicken broth, water, tomato paste, can of tomatoes stir well. Bring to boil, cover and reduce to low heat and simmer for 20mins 5. Add in your Shrimp/Crab, and Cajun Seasoning stir in and cover for another 5mins(I found I could sub a can of crab meat, or surumi) 6. Remove from heat let stand for another 5-10 mins then stir in the parsley and serve. Extra 25% off your first order with Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/miracle-noodle-shirataki-rice https://thrivemarket.com/p/pacific-foods-chicken-bone-broth https://thrivemarket.com/p/brother-bru-brus-african-hot-pepper-sauce-very-hot http://bigaxespice.com/shop.html