Hello, Hello. I’m finishing up the last few weeks of the culinary nutrition program and after that I promise to be back and posting regularly again. A lot has changed health wise for me over the past few months and I want to update all of you as it effects the direction of the blog going forward. This process has clearly taken some time, so I apologize in advance if this post gets a little wordy.

As I’ve mentioned several times here I’ve been dealing with a lot of stomach issues much of my life but even more so after I had my son (almost two years ago). In addition to this I’ve also been dealing with anxiety, fatigue, and muscle pain. This time a year ago I was a hot mess. I’ve seen many doctors during all of this and they all kept saying the same thing. “You’re a mom”, “you’re stressed”, “it’s IBS”, and the list goes on. Whereas there was some truth in what they were saying I know my body well enough to know there was more to it than that. After another bad episode with my stomach last summer I made an appointment with a gastroenterologist. Some blood test that he ran came back showing I was positive for celiac and he wanted to get a biopsy to know for sure. A few weeks later I had an endoscopy done, where the biopsy came back negative for celiac and I haven’t seen or spoken to the doctor since. There was never any mention of a sensitivity to gluten or the fact that I should stay away.

Stick with me, I’m now getting to the point of all this. I got the name of a functional medicine doctor from a friend of mine who was dealing with similar issues, and decided to give her a call. She immediately told me I need to stay away from gluten, especially with the positive blood test, and that I most likely have a non-celiac gluten sensitivity. She looked at my entire health history during our meeting and she ran a series of blood test, including one that checks for additional food allergies. Based off those results it came back showing an allergy to wheat (which by now we knew), quinoa, tapioca, amaranth, and millet. Unfortunately, these foods are found in many gluten-free products and I was eating them on the regular. I feel like I’ve been playing a guessing game for a year and a half now on what foods I should and shouldn’t eat so having some guidance feels unbelievably good. In addition to eliminating the foods mentioned above my doctor has put me on Iron and magnesium supplements to boost some vitamin levels that were low. I don’t want to come off sounding like this process was quick and easy. It took about 6 weeks to figure all this out, but I’m giving you the short and sweet version.

 

I’m still learning and navigating my new normal, but I can honestly say the difference in how I’m feeling is considerably noticeable. I’m certainly in the right direction and each week I seem to get better and better. Starting the academy of culinary nutrition could not have come at a better time. I didn’t realize prior to signing up that this course is entirely gluten and dairy-free. It’s given me  inspiration for new recipes to try and I’m feeling energized and excited to start sharing recipes again.

You may be wondering if the recipes I share on my blog will all be gluten-free and the answer to that is yes. If I can’t taste a recipe that I’m cooking, then I certainly won’ be able to talk about it either. However, my focus will stay the same and that is to bring you healthy, nourishing and delicious recipes. At the end of the day I want to be living my best possible life and my story is proof that food can harm your body, but it can also heal it. If you made it this far, thank you for reading, and if you have any further questions, or want to know more on what non-celiac gluten sensitivity means, then feel free to reach out.