Below is the short story of my journey to becoming gluten, nut and almost dairy free!
The past month I have been experimenting with a few different diets to finally determine what has been causing my stomachaches. See, I have battled stomach issues since I was a kid. One trait I wish I would have gotten from my Mom is her iron stomach, but instead, I ended up with this weak, sensitive, everything makes me have “issues” type belly. BOO!
After 29 years of dealing with these issues, I needed to take it seriously and give my body a break. My plan was to eliminate anything that was processed, dairy, and gluten then slowly add things back in to see what it is causing these horrible stomach problems.
The first few days were rough both physically and mentally. I actually had a constant headache from withdrawing from all that crap. Once the detox period was over I started to feel better than I ever had. I honestly had forgotten what it felt like to feel like this because I have dealt with a stomachache all day, everyday for way too many years.
The first two weeks I was really strict- the only things that entered my body were what I called “ground to mouth, foods”. After the two weeks I began to add back some more diverse, fun foods like gluten-free pizza(I took off most of the cheese). This was actually amazing and after not having dairy and carb heavy things, a little went a long way!
P.S. I haven’t eaten any type of nut since I was 23. This was after I found out that I was SUPER allergic to most. By far the most annoying allergy in the world.
So here I am now declaring my new hippie status- Gluten Free, Nut Free, Almost Dairy Free, Gal!
I couldn’t imagine living in a better place to start my new hippie lifestyle. Lol. It’s honestly so easy to find foods that meet all of this criteria at the grocery store, farmer’s markets, and restaurants here in Colorado!
Now that I am dedicated to this new gluten, nut, dairy free life I can start experimenting with fun recipes like the one I am going to show below!!!! This is a semi-homemade recipe as the majority of the ingredients did come from this precious bag from my local farmer’s market.
As a novice to the gluten-free game, I simply followed the directions on the back of the bag. The only modifications I made were, I swapped out regular milk for soy and regular butter for my coconut oil butter spread.
Recipe– Preheat over to 350
5 TBSP butter
1 TBSP milk
- Melt butter
2. In large bowl, combine all ingredients
3. Use mixer on medium speed for 2 minutes or until combined
4. Taste the cookie dough, obviously!
5. Let dough rest for about 30 minutes then spoon equal amounts onto cookie sheet either covered in parchment or foil (this makes cleanup easier).
6. Bake for 10-12 minutes
Try not to eat them all at once like I did! They were super soft and the flavor was perfect. And I highly doubt anyone will even know they are gluten free!