For quite some time now, I've been battling food issues. I knew things were making me sick, and I've fallen prey to the you-probably-just-have-IBS routine far more times than I care to count. Tests have been run, and trials made... but they all came back free of any big issues. So, over and over, I've been told that I "probably just have IBS."
That's not a very settling answer when you've reached the point that your symptoms leave you feeling scared of food and what it might do to your body. So I recently made the decision to take matters into my own hands. I've completely overhauled my diet, and I'm going on four weeks gluten and dairy free.
Let me tell ya, eliminating gluten and dairy is *not* for the faint of heart. It's been a challenge, and tears have been shed over the whole debacle. More than once. Heck--more than twice! But I'm succeeding, and I feel so much better than I have in ages! Yaheee!!
Ryan panicked a bit when I started tossing around words like soy, xanthum, and--gasp!--VEGAN. But he's had fun trying new recipes with me, and we're discovering how much we both love incoporating more and more veggies into our diets. And let me be clear--I am NOT going vegan, but it is a simple term I can use to help identify things that are safe to eat.
Anyway, my point for sharing this? I guess it somewhat serves as an introduction. I'm excited about this new way of life, and I'm having a great time expirimenting in the (new! and pretty!) kitchen. I've got a few recipes--and photos--that I'd love to share.
What would you like to see first? A dessert, yummy weekend breakfast, or dinner??