Since the day my now 14-year-old son Isaiah was diagnosed with gluten intolerance four years ago, there have been many days when I have felt that I know absolutely nothing—nothing at all.
There still are.
“I look into his dark brown eyes and see my handsome teenage son. So, handsome, I could cry. I cry wondering if he’s healthy. Healthy enough.”
What does that even mean? I wonder if I should get Isaiah more invasive testing to make sure he’s healthy. I wonder if by not getting him the more invasive testing, I am making a mistake—one I can’t take back.
Professionally, I have been a magazine researcher, fact-checker and reporter. And from that perspective, I have researched the heck out of gluten intolerance, celiac disease and all of the related, possible, probable, interrelated symptoms, syndromes, illnesses, diseases and everything in between. I’m still confused.
Personally, if I think about it too much, I get even more confused and overwhelmed. I don’t think that can be healthy. Not for me—or Isaiah. We’re in this together, but as he’s turned into a teen, he’s feeling out his independence, which means he’s testing the boundaries and seeing how far he can bend the rules. Translation: He cheats and eats gluten when he’s out with his friends. After all, he’s not a little kid, anymore.
I’ve realized that I have to come to terms with the fact that:
I. HAVE. LOST. CONTROL.
I can only control what goes on under my roof, so my kitchen is gluten free. What do they say? You have to let go?
“I can only trust that Isaiah knows what’s right—and what’s right for his body.”
So what do I do with all of this? I love. I cook. I cry. Here’s everything I’ve learned so far about gluten free. In fact, what I love about this list is that these are all things that we’ve known all along.
1) Love heals all.
2) You are what you eat.
3) Homemade is always best.
4) Trust your instincts.
5) Lead with your heart and the rest will follow.
6) If something doesn’t feel right, change it.
7) You know more than you think you do.
8) Take a leap of faith.
9) Conversation is food for the soul.
10) Simple is good.
That’s why I am happy to join Diane from The W.H.O.L.E. Gang along with all of the other gluten-free bloggers who are participating in her 30 Days to Easy Gluten-Free Living. For the complete list of contributors and what they’ll be writing about, please see below.
Homemade Nutella, anyone?
Here’s the list of the 30 bloggers and the days that they’ll be sharing their easy gluten-free living tips and recipes!
Friday May 6th Elana from Elana’s Pantry sharing Quick and Easy Gluten Free Cherry Vanilla Power Bars
Sunday May 8th Megan from Food Sensitivity Journal sharing Gluten Free Baking Undone: Easy Chocolate Peanut Butter Pie
Thursday May 12th Kim from Cook It Allergy Free sharing Eating from your Garden for Easy Gluten-Free Living
Saturday May 14th Brittany from Real Sustenance sharing Healthy Allergy-Free Quick Bread with easy flavor variations.
Friday May 20th Silvana from Silvana’s Kitchen sharing Everything I’ve Learned So Far about Gluten-Free (plus a recipe!)
Saturday May 21st Maggie from She Let Them Eat Cake sharing Easy Gluten-Free Living With Preschoolers and a Vanilla Cupcake recipe!
Sunday May 22nd Sea from Book of Yum sharing Gluten Free Vegetarian Burritos
Monday May 23rd Tia from Glugle Gluten-Free
Wednesday May 25th Hallie from Daily Bites sharing Keys to Colorful Cooking
Thursday May 26th Carol from Simply…Gluten-Free
Friday May 27th AndreaAnna from Life as a Plate sharing Tips on Traveling on Day Trips with Kids
Saturday May 28th Zoe from Z’s Cup of Tea
Sunday May 29th Kelly from The Spunky Coconut
Monday May 30th Jess from ATX Gluten-Free sharing 1 Meal 3 Ways, Jazzing up Leftovers
Tuesday May 31st Naomi from Straight into Bed, Cakefree and Dried
2 cups blanched hazelnuts, roasted
¼ cup unsweetened cocoa powder, sifted
½ cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3½ tablespoons canola oil
- Isaiah eats this stuff straight from the jar—with gluten-free pretzels or just a spoon. To roast the hazelnuts, preheat the oven to 325º and place them in a single layer on a baking sheet. Cook, shaking occasionally, until toasty and fragrant, about 12 minutes, and let cool completely. The chocolate-hazelnut butter will keep for at least 1 month in the fridge.
- In a food processor, grind the hazelnuts, scraping down the sides, until smooth, about 2 minutes. Add the cocoa powder, confectioners’ sugar, vanilla, salt and oil; process until combined, about 3 minutes. Transfer to a sealable container and refrigerate.