Thursday, November 10, 2011

Vegan French Toast

Oh yes, it can be done!

My disclaimer is this, if you dislike bananas you aren't going to like this very much.
However, I love bananas. LOVE them. And, I love this French toast.

It could not be any easier -
Mash your banana up with non-dairy milk of choice. I used coconut.
Add in some cinnamon, or orange juice... whatever you want to make your toast YOUR toast!

Dip the vegan bread into the banana/milk/cinnamon mixture - toss in a preheated pan (or on a griddle, if you are lucky enough to have one) and fry as you would normal French toast.

I slapped some Coconut butter and pure maple syrup on mine - and it was totally delish, as well as uber filling.

(Note: I used Deland Bakery Millet Zucchini Bread)

Monday, November 7, 2011

Vegan Chilaquiles

This is going to be our dinner this evening. It looks so good, I can't wait to try it!

Chilaquiles Casserole
  • 2 TB olive oil
  • 1 medium onion, chopped 
  • 2 cloves garlic, minced
  • 1/2 green pepper, chopped
  • 1 28oz. can diced tomatoes
  • 1 tsp. cumin 
  • 1 tsp. oregano 
  • 1/2 tsp. sugar
  • salt and pepper to taste 
  • 1 15oz. can black beans, drained and rinsed 
  • 1 15oz. can sweet corn, drained and rinsed 
  • tortilla chips 
  • 2 cups vegan cheese   (I am going to use Daiya Pepperjack) 
1. Saute onions, garlic and green pepper in olive oil until soft.
2. Add tomatoes and spices. Bring to a boil and then simmer on Low for about 10-15 minutes.
3. Spray a medium baking dish with oil. Spread a small amount of tomato sauce on the bottom of the dish. Spread a layer of tortilla chips. Add half the beans and half the corn evenly over the chips. Ladle half the sauce and sprinkle half of the cheese. Repeat with another layer of chips-beans-corn-tomato sauce. Save the other half of the cheese for the end.
4. Cover with aluminum foil and bake at 350 degrees F for 20 minutes.
5. Remove foil, turn oven up to 400 degrees F. Sprinkle the rest of the cheese on top, return to oven and bake uncovered for 5 more minutes or until cheese melts.
6. Serve with avocado chunks and a dollop of Vegenaise or vegan sour cream.



Monday, October 31, 2011

Halloween Fruit Salad, Yummy Yummy!

As you know, my little guy has about a million food allergies. Halloween is always a giant pain for us. He's never been trick or treating, but we always have an awesomely fun night with friends, passing out candy and playing, "guess the costume." 

This year, I decided to go healthy with the halloween treat for his class party. I usually make gf/vegan cupcakes for everyone. It's kind of fun, actually - none of the kids realize that my cupcakes are allergen friendly. They just know that they are delicious. Anyhow, this year I made tiny little jack o'lanterns out of oranges and filled them with a fruit salad made of apples, grapes, oranges, and pears. I mixed all the fruit with a coconut cream whipped cream and marshmallows.  I really hope the kids enjoy them.

I am so happy with the way the "whipped cream" turned out. I'd seen the idea on other blogs, so I thought I'd give it a whirl.

Instructions:
1 (full-fat) can of coconut milk
1 tbspn agave nectar
1 tbspn pure vanilla

Step one involves waiting. I am going to start keeping a can of coconut milk in the fridge for whenever it might be needed.  The coconut milk has to be refrigerated overnight to allow the fat to solidify.

When opening the can, be sure to NOT shake it, you want the solids on the top. Carefully, scoop out the opaque solids and put them in your stand mixer. (drink the leftover water, it's healthy and delicious!)

Add the agave and vanilla - and mix using your whip attachment (or hand mixer).  I let mine go about 5 minutes or so. 

This is what it should look like: 
 Totally decadent - and safe for my little diary allergic kiddo!!!

Speculoos

So, I learned something new this week while watching the Top Chef Just Desserts finale. Speculoos. Apparently, it's a spread made from ground up cookies. Matthew, from TCJD, said that it's kind of like peanut butter. Since my kids are allergic to peanuts, peanut butter substitutes make my ears perk up.



I did a little investigation and found a recipe for the actual cookie that Speculoos is made from.  I bake by weight, not volume, so this works for me. At some point, after I do some experimenting with using gluten free flour in the recipe, I'll convert to a volume recipe for those of you who are not baking by weight.

500gr flour
375gr brown sugar
250gr butter
½ tbsp cinnamon
1 tbsp spices (ginger, nutmeg etc)
2 eggs
100gr almonds (powder)
Mix all the ingredients together and leave the mixture in a cold place till the next day.
Roll out the dough. Cut it into shapes (squares, not squares etc)Place all on a cooking tray.
Cook for 15min at low heat.

After the cookies are baked, you grind them up into a find powder - making essentially a flour from the cookies, then you toast the flour before using it. Sounds pretty darn yummy to me!! =)

On a different note, Congratulations to Chris - this seasons winner of Top Chef Just Desserts. I called this win early on. =)

Friday, October 28, 2011

Blueberry Dump Cake

Yummy Blueberry "Dump" Cake

I always have blueberries in the house as they are one of my youngest kiddos' favorite foods. This easy peasy recipe was adapted from the Engine 2 Diet book by Rip Esselstyn.  In his book it's actually called "Blueberry Dumpster Fire Cobbler."  Due to the fact that all my baking is gluten free, I had to substitute the whole wheat pastry flour, and I chose to use Better Batter GF All Purpose Flour.  By using the GF flour, this actually turns out more like a cake than a cobbler, but it was absolutely delicious, just the same. It was just what I needed to fill my need for sweets after dinner.

2/3 cup GF AP Flour
1 1/2 teaspoon baking powder
1 tablespoon vanilla
2/3 cup milk substitute (I use Silk Coconut Milk)
3 tablespoons either agave nectar or maple syrup
2 cups blueberries

Preheat oven to 350. Combine the flour and baking powder in a small bowl. Combine wet ingredients in another. Add the wet ingredients to the dry ingredients and mix until smooth. Pour batter into a nonstick 8" square pan. (I don't have this particular pan so I sprayed a glass pan with cooking spray). Sprinkle blueberries over the batter. Bake for 45 minutes or until browned.

This is especially delicious with lemon sorbet.

Saturday, October 1, 2011

Chocolate Chunk Blondies

This recipe is slightly adapted from Cybele Pascal's Allergen Free Baking Book. Her recipe calls for her own blend of gluten free flours, Boom Choco Boom bars, and Xanthan Gum. The gf ap flour mix I have already has xanthan gum in it, so I eliminated that. I also used dairy free chocolate chips rather than the bars.

2 1/2 cups plus 2 tablespoons Better Batter GF AP Flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
3/4 cup spectrum organics shortening
3/4 cup raw sugar
1/4 cup plus 2 tablespoons firmly packed light brown sugar
2 teaspoons vanilla
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons coconut milk
1/4 plus 1 tspn coconut milk
6 ounces chocolate chips


Preheat oven to 350. Lightly spray an 8x8 pan with (gf) cooking spray.
Whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, fitted with paddle attachment, combine shortening, sugars, and beat on medium speed until light and fluffy. (about 2 minutes)
Add vanilla and egg replacer - mix for about 20 seconds.
In three batches, add flour and coconut milk - starting and ending with flour mixture.
Fold in chocolate.
Spread batter evenly in your baking pan.
Bake for 40 minutes or until lightly golden brown, rotating pan half way through.
Remove from oven and let cool on cooling rack for 15 minutes before cutting.

Enjoy!!!

Sunday, July 17, 2011

Celiac Camp!!!

My little girl just returned home from an entire week of camp. Yes, my Celiac daughter went away to camp. Some of you are thinking, "How's that possible with her dietary issues?"  The answer, The Great Gluten Escape! One full week of "normal" sleepaway camp, with every single meal prepared by a resident Chef... every single meal 100% free of gluten!!!

She had the best time ever!!  The theme this year was The Great Chicken Run. They combined the movies "The Great Escape" and "Chicken Run" and made it into a super fun week for the kids.

At first, my husband and I thought the cost of camp was a little expensive, and weren't sure we'd be able to swing it. But, in the end... our daughter's desire to *know* that she's not the only kiddo out there who is affected with this issue. We've already decided that she'll go back next year. She made wonderful friends, and had fun cooking, playing games, and swimming.  I am SO happy that this camp exists!!

Monday, June 27, 2011

Vegans Love Chocolate.

I remember someone once telling me that vegans can't have chocolate. That's so untrue. Chocolate, by nature, is dairy free. It's not until it's heavily processed that dairy is added to it. When I was young, I really had a strong dislike for dark chocolate but as I've gotten older, my palette has matured and my love for dark chocolate has taken over. I now have a strong dislike for milk chocolate.

Anyhow, I've been livin' vegan for a week now and tonight, I had a massive chocolate attack. I have to sent a great big thanks out to Rip Esselstyn, and his Engine 2 Diet book, for supplying me with a terrific chocolate sauce!!  I had a big old bowl of coconut milk ice cream, with bananas, cashews, walnuts, and a big old glop of this sauce. It was uber delicious, and it made enough so that I have some left for tomorrow.

So, this (new) vegan can have her chocolate....and eat it too!! 

1 teaspoon cornstarch
1/2 cup water
3 tablespoons agave nectar (or *real* maple syrup)
2 tablespoons cocoa powder
1 teaspoon vanilla

Mix cornstarch with small amount of water until no lumps remain. Whisk in remaining water, nectar or syrup, and cocoa. Cook in a heavy saucepan over low heat, stirring continuously until the sauce thickens.

Enjoy!

Recipe © Rip Esselstyn - The Engine 2 Diet

Thai Me Up!

One of my new favorite things on the planet... the "Thai Me Up" salad at Unforked. It's mung bean sprouts, green mango, toasted coconut, peanuts, multicolored carrots, and a delicious red miso dressing. It's vegan, and it's delightful and refreshing! I can't wait to go back and have another!!!

Saturday, May 21, 2011

Professional. Certified. Graduation!

I did it. I walked at graduation, which is something I initially had no intention of doing. When I mentioned that I didn't want to walk, my children become a little irritated with me. So, for them... I decided to just suck it up and go for it!

The most fun of the evening was getting all dressed up, getting the kids all dressed up, and introducing them to my Chef as well as the other chefs and culinary professionals at the college. My daughter ate duck rillete, only because I told her that I 'thought' it was chicken. She loved it, incidentally.

After dining and visiting with friends and classmates, I put on the my merlot colored cap and gown, and headed over to the gym for the ceremony. I walked.



Update- June 10: I received my diploma in the mail today... I'm am now "Professionally Certified" in the baking and pastry arts. I graduated with Honors, and as a member of Phi Theta Kappa International Honor Society.

Tuesday, May 17, 2011

Graduation Menu

I may be done, but I wasn't finished. I was called in today to help with preparations for the hospitality students graduation reception. I spent the afternoon helping Chef Prater and Chef Sturmer with busy work. Chef Praer had me washing (seemingly) a ton of rice so he can make horchata. Chef Sturmer kept me busy making pumpernickel toast points and crostini.

I got a sneak peak at the menu for the reception and it just made me smile, and I have to admit, it made me really glad to be a part of the culinary school!


Graduation Reception
Culinary Arts, Pastry-Baking, F&B, Hospitality Management

~ Spiced reisling gelee' with tapioca pearls and marinated strawberries~

~ Seafood platter featuring smoked salmon, poached scallops, spicy shrimp 
with assorted toast points and pumpernickel crostini~

~Anti Pasti with Italian meats and cheeses~

~Sweetbread & mushroom terrine with duck rillette~

~Braised pork strudel~

~Roasted duck with fig mustard glaze, roasted dates, and almonds~

~Broiled teres major of beef with horseradish~

~Viennese Pastries~

Beverages, including Horchata

Oh, it's going to be a happy taste bud evening!! =)

Thursday, May 12, 2011

I'm Done, Officially!

Ahh, I'm finished. I did it.

This morning, at 7AM, I started my final practical exam for pastry school. Recipes were provided. Procedures were not, they are second nature now. The class was split, so half of us started at 7 - and had until 11 to complete our assignments. The second half started at 11:30. I was happy to be getting it over with, first thing.

We drew pieces of paper, with product names, from a hat last week. I drew "Butter Puff Pastry." Initially I had a sigh of relief, but then I remembered that with laminated doughs one little goof and the recipe won't work. It's not like something with many components that can be "masked" or fixed if something goes wrong. You get one shot, and only one shot.

The recipe I used came from our text book, Baking and Pastry: Mastering the Art and Craft. From the recipe, I had to present 5 cream horns and 10 palmier cookies. My biggest worry was a time management issue because puff pastry is temperamental. Too cold - it rips. Too warm, it weeps.  Proper procedure allows a 30-60 minute resting time between each 4-fold application, after the initial butter roll-in lock. Considering it takes quite a while to bake the palmier and cream horns, to Chef's desired doneness, I needed to allow for at least 45 minutes for baking and filling, plus presentation. Do that math, it doesn't allow for 30-60 minutes resting.



While my pastry dough was resting, I took the time to make my Chantilly cream and thoroughly clean the cream horn molds. I wanted to make sure that there was no possible way the dough would get stuck.

I presented my completed tray to Chef at 10:50.


On to grading:

Time Management - 40 pts  =                40
Organization of Work Space - 20 pts =  20
Finished Product Quality - 35 pts =       35
Sanitation - 5 pts =                            5

Total possible points - 100  /               100%

Next Stop:  Graduation!!! =)

Monday, May 9, 2011

My Special Boy, his Special Olympics

My Joshua participated in his first Special Olympics regional track meet this past weekend. An amazing time was had by all... and we all got a little too much sun, too.

By the end of the day, Joshua had won 3 bronze, 3 silver, and 1 gold. This shot was taken right before his final event. I know, I know... I should have waited to he'd completed the entire day. =)

I have to say, it's been incredibly wonderful and rewarding to see him wanting to participate, wanting to socialize with the other athletes, and smiling with laughter!!  He truly is a joyful child, but his joy sometimes gets lost, deep down inside, with all the sensory "stuff" in the way. This weekend really allowed him to shine in ways other than in the world of academia, where he's already outshone the brightest stars.

My other two children greatly enjoyed the day as well, as you can clearly see for yourself. I just love this shot, it's my kids to a "T."   The girl is being a little show off, the tiny one is being goofy, and the big one is just entirely too ready for the day to be over.

Sunday, May 1, 2011

Gluten Free / Allergen Free Expo

Miss B and I had the wonderful opportunity to head to Chicago this past weekend for the GFAF Expo. The highlight of the trip, for us, was being able to have breakfast in the hotel restaurant without fear. I had waffles with real maple syrup, half an Udi's double chocolate muffin, and a big dish of fruit. Brenna had a bacon omlet with Udi's toast and a big old glass of OJ. It's kind of funny that just being able to eat breakfast would be such a big deal.

Miss B and her American Girl, Julie
My GF/DF waffles - and btw, they were REALLY good!
My new shopping bag, LOVE it!
Miss B posing with the expo signage.


Allergen-Free Baker's HandbookWe were able to try a wealth of new product this weekend. Some of the things we loved (new Enjoy Life products, SWIRLS cupcakes, FoodsAlive Flax crackers, Pamela's Anywhere Bars) and some things... meh, not so much. Brenna got her copy of Cybele Pascal's book Allergen-Free Baker's Handbook autographed by Cybele herself. That was pretty fun!  Brenna actually spotted Ms. Pascal in the hotel fitness center later that evening. She simply could not believe that this "mega star" was using an eliptical!

We really enjoyed the entire expo and we really only had one slight disappointment. I was hoping to meet Shauna Ahern, but she'd had a family emergency and was unable to attend. It's all good though. I'm hoping we'll get to attend again next year, perhaps even take some of the classes being offered, too!

Tuesday, April 19, 2011

Raw Foods

After reading a ton about nutrition, I've decided to dabble a little in the raw foods world. Tonight I made a batch of raw vanilla cupcakes with lime frosting - and they are absolutely delish!! 

Following fun blogs like Almost Vegan, Hail Merry, & Loving Raw are making it pretty easy to pique my interest. Tonight, I even had a special delivery from Callie at Rawxy. She brought me some of her uber delicious gluten free, vegan, raw cookies. She makes them in several different flavors. I'm pretty lucky that she's local and was willing to simply run them by my house. Thanks Callie!!!

So, here's the recipe, it's from the Complete Idiots Guide to Living Raw (LOL!!)

Vanilla Cupcakes with Lime Frosting

1 cup almonds
1 cup macadamia nuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almond butter
6 TBSP Agave nectar
1 tspn vanilla extract
Pinch Cinnamon
Pinch Cardamom
1/2 cup ripe and mashed avacado
6 pitted dates, soaked at least 30 minutes to overnight
1 1/2 tspn freshly squeezed lime juice

Place almonds, macadamias, sunflower seeds, pumpkin seeds, almond butter, agave, vanilla, cinnamon, and cardamom in a food processor fitted with an S blade. Process for 10-15 seconds or until sticky mixture of small chunks form.

With an ice cream scoop. measure out 12 cupcakes  onto parchment lined plate. Flatten tops with a spoon.

Chill in fridge - and start the frosting:
Place avocado, dates, and lime juice in a blender and blend until smooth and creamy.  Spread on top of cupcakes and refrigerate for at least an hour before serving.

Wednesday, March 23, 2011

Light It Up Blue!

Those of you who know me are aware of the fact that I have an autistic child. Now, those of you who don't know me, personally, know as well. 

My son was diagnosed with Pervasive Developmental Disorder - Asperger's when he was 8 years old. Today, he's a thriving 12 - almost 13 - year old boy. He's truly a wonderful child. He's incredibly bright, witty, and sometimes way-too-serious. He loves to play chess, but he beats everyone he's ever played so it's not all that fun for him these days. (We are sending him to chess camp over the summer!) He's uber competitive, so he's also a Special Olympics participant. This year is actually his first year as a competitor but he's a "Blue Valley Blue Streak" tennis player and he's on the Track and Field team.  Josh does have many strengths and just as many weaknesses, but we'll chose to simply focus on the positive right now!

Every year, Autism Speaks tries to "shine a light" on autism for World Autism Awareness day. There are very simple things that *everyone* can do to show support and raise awareness on April 1 & 2.  Go to Home Depot, buy a blue light bulb and stick it in your outdoor fixtures. Wear blue. Go to http://www.lightitupblue.org to see pictures and suggestions.

For fun - here are a couple pics of my Aspie!  And, if you want to know more about him... see the rest after the pics!!! =)

 Receiving a Pop Warner All Nation Scholastic Certificate

 Learning to ride a two-wheeled bike, at age 11, with the Loose the Training Wheels camp! Balance is often a pretty big issue for spectrum kiddos.

With 2 of the Kansas City Chiefs at the World Autism Day rally in KC, 2010.

A little more about Josh (5/98):
* Started speech/language therapy in March, 2000 - with no language skills at all.
* November 2000, released from services because he'd started speaking in full and complex sentences,  much to the surprise of his family and his therapists, who could no longer find any reason to continue with the therapy
* August, 2001, evaluated at request of his pediatrician - diagnosed with Sensory Integration Dysfuntion
* September 2001, began intensive occupational therapy to help deal with sensory issues: proprioceptive, vestibular, oral, and auditory
* August 2002, preschool
*August 2003, started half day kindergarten 
*January 2004, discontinued O/T in order to integrate him into full day kindergarten
*May 2004, sent to University of Kansas Medical Center, Child Development Center for Autism screening - diagnosed with continued sensory difficulties. Asperger's was mentioned at this time, but he was too young to meet their diagnostic criteria
*2006 - formally diagnosed with Asperger's as part of the PDD umbrella
*2007 - wins Shawnee Mission school district wide Mathletics award for 3rd grade
*Jan, 2010 - named to Pop Warner All-Region Scholastics for the Midwest region academic honors
*May, 2010 - named to Pop Warner All-NATION Scholastics Team for academic honors
*August 2010 - begins 7th grade in an integrated middle school
*December 2010 - is invited to participate in the DUKE Talent Identification Program after scoring in the 97th percentile on the Measures of Academic Progress tests in the area of Math & Reading
*January 2011 - begins Alternative Education program, as sensory difficulties have started to manifest again to the point where he can no longer participate in an integrated school setting
*February 2011 - takes the ACT national college admissions test as a 7th grader and scores a composite score of 18, scoring higher than 34% of high school seniors nation wide. 
*March 2011 - is invited to attend Duke TIP’s Academy for Summer Studies Program based on Science and Reading scores on the ACT  (22 and 21 respectively)
March 2011 - begins competing with the Blue Valley Blue Streaks Special Olympics team

To come: 
 July, 2011 - Chess Camp for Advanced players at the Barstow School
August, 2011- 8th grade at Lawrence LVS
 



Tuesday, March 22, 2011

Butternut Coconut Rice



Last week I purchased Isa Chandra Moskowitz' new cookbook Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes and vowed to actually really use the book. Every recipe in it looks amazing, there are no uber odd-difficult to find ingredients or anything. (Though, I have to add this disclaimer: I live in a highly populated area with plenty of health food/natural foods stores. For someone who doesn't have easy access, some of the ingredients might actually be hard to find.)

Last night I made the Butternut Coconut rice, from page 80. I had to make a few adjustments though. I'm not cooking with any oil these days, as part of the Engine 2 Diet and after I started cooking, I realized I was missing a couple things.  It was really quite delicious and even my uber picky husband loved it.

3 cups cooked brown rice
1 lb cooked butternut squash
2 tablespoons shallot
3 cloves of garlic, minced
1 tblspn lime zest
1/2 tspn chili powder
1/4 tspn salt
3/4 cup light coconut milk
1 cup veggie stock
1 tbspn Herbs de Provance
Dash Cayenne

Saute shallots in veggie stock, add garlic and saute until translucent. Add zest, chili powder, herbs, salt and cook for about 2 minutes. Add butternut squash and coconut milk - use a potato masher to mash into a creamy consistency. Add the rice and stock, stir well. Right at the end, add the dash of cayenne (if so desired!) and stir in.

The hubs and I each had a large helping of this, along with a World's Best Veggie Burger patty. I'm especially happy that there was quite a bit left over so I'm going to have a wonderful lunch!!

Tuesday, March 1, 2011

BlueBerry Banana Goodness

Really, is there anything better than blueberries?  My daughter had her braces tightened yesterday, resulting in an extremely painful mouth and the inability to eat solid food. So, for breakfast this morning I made her a smoothie. It wasn't a blueberry smoothie, no... her's had to be chocolate. There really wasn't anything special about it, other than it provided her nutrition in the form of rice protein, as well as coconut milk, a banana, and some cocoa powder.  For myself, this luscious blueberry concocotion!

1 cup Coconut milk (We use the So Delicious brand)
1/2 cup frozen blueberries
1/2 frozen banana
1 tablespoon pure maple syrup
2 tbspns rice protein powder

Toss in the blender and blend away.

Monday, January 3, 2011

Happy 2011! My Resolution.



A new year, already?  Where'd the last one go?


Major changes are in store for me this year. I plan to graduate in May, I plan to go back to work, and I plan -- like a lot of people -- to improve my health. As part of that plan, I'm going to spend more time working out gluten free/vegan versions of the pastries I love so much. I haven't been doing a bang up job in that department, as of late.

I have been feeling unwell. So unwell, in fact, that I've stopped caring what I put into my body. I know there are certain things I should not eat. My only resolution this year is to stop eating things that bother me. It's pretty ridiculous to complain about feelings of "ickiness" when I know that I've been consuming things that my body simply does not want put into it. So, I'm going to stop it! =)

I've also had a wake up call, of sorts. I've said, at least 1000 times, that I do not have Celiac disease. My daughter and my older son do, we are pretty sure my younger son does.... but I was certain that I did not. I know I'm intolerant to gluten... but an all out celiac, naw!

I purchased this months issue of Gluten-Free Living because of an article called How to Stay Positive on a GF Diet. I ended up reading the latest interview with Dr. Alessio Fasano, one of the leading authorities on CD. He was "the" person who said the gold standard for diagnosis of celiac disease is the positive biopsy. Now, he's amending his statement.  Dr. Fasano is now saying that if a person meets 4 out of 5 criteria, you really don't need to have a biopsy - much less a positive one.

The 5 criteria:
1. Symptoms of Celiac
2. Autoantibodies (tissue transglutaminate or antiendomysial)
3. HLA-DQ2 and/or HLA-DQ8 genes
4. A positive biopsy
5. Symptoms resolve on a gluten free diet.

There are many, many people out there who meet 4 of the 5 previous TO the biopsy, me for example. I had the genetic testing since I had all the symptoms, a positive blood antibody test, and a resolution of symptoms on the GF diet. However, my biopsy was negative. I do have the HLA-DQ2 gene that is shown to be a main component to the disease. Sooooooooooo, by this new set of criteria - I would be diagnosed with Celiac, without a positive biopsy. Awesome.

I'm ok with this. I've been 100% GF for a week now, and finally starting to feel a little better. Though, I do notice if I consume dairy.... it's like starting all over again.

Here's to a gluten free new year.... and a healthier me!! 

I've been sooo careful about keeping track of what my children eat, simply so they can avoid the pain that I've been feeling for so long. Just think, all I have to do is be AS careful with what **I** eat, and I won't be in pain anymore either. Seems like a simple solution, doesn't it??