CBS News Article on Gluten Free Diets

I came across this article from a Pittsburgh CBS article about Gluten Free diets being the local trend. You can read onward here.

I must admit, Mandy’s Pizza is my absolute, number one weakness food at the moment. Their GF pizza tastes like a reputable non-GF pizza and always leaves me satisfied.

Fellow readers: What’s your favorite weakness food?
Have a fab weekend!

Fiber Friday, c/o

I found this article today on’s health portion of their website. I thought it may interest those who want to know why eating more fiber is so important. There’s also a shout-out to us Gluten Free eaters as well.
You can check it out by clicking here.


Happy Friday!

Gluten Free Recipes: Pumpkin Muffins

I love pumpkin. The naturally sweet taste of pumpkin has always captured my senses, even as a child. I used to long for Thanksgiving just to eat as much pumpkin pie as I could. There was one November where I was sick and my mother made me my own pie as comfort food. Ah, those were the days…


Now that my GF choices are more limited when compared to non-GF ones, I have to think more creatively to get my pumpkin fix. I recently found this recipe on the Sweet and Free Life Blog and think they are mighty tasty and carry almost no guilt for eating three at a time!


Here is my recipe, altered slightly from the one on the blog: (yields 7-8)

1 cup almond flour/meal

1 cup canned pumpkin (note- NOT 1 can of pumpkin. Again, another mistake I made. 1 can of pumpkin holds about 1.8 cups- just another reason I like to double my batches!)

2 eggs

1/4 cup unsweetened organic applesauce

1 tbsp honey (the blog calls for 1/4 cup, but I usually don’t have enough in the house to budget for this!)

1 tsp baking powder (don’t forget this ingredient- I did on batch one and it makes a difference!)

1 tbsp. chia seeds

1 tsp cinnamon

1/2 tsp Allspice (the blog calls for Pumpkin Pie Spice, so if you have that, wonderful! I always forget to buy it.)

1/4 tsp salt

If you don’t have a nut allergy, I suggest adding 1/2 cup of diced pecans. They will be reduced to smaller pieces once mixed together.


-Preheat oven to 350 degrees
-Mix all ingredients together in large mixing bowl
-fill muffin tins to the top (greased w/ coconut oil or lined with muffin liners)
-Bake for 25 minutes, then pull out one tray and try the toothpick test. I find that these puppies take about 35-40 minutes, and we have a new gas stove, so you’ll have to do some trial and error after 25 minutes.


Other things to note:

-These babies can be frozen. I like to make a double or triple batch and put three or four in separate sandwich bags and freeze them. A few days later, I grab one of the sandwich bags out and let them thaw during breakfast. I then bring the bag to work and find that they’re gone by lunchtime. 🙂

-I recommend refrigerating your batch if you will not be freezing them. Since the muffins are so moist, it seems best to preserve them just a bit in the fridge.


Give them a try and let me know how they turn out! Thanks again, Sweet and Free Life!



Posted on November 8, 2012

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My very first post: Who I Am, What I Do, Why I Do

Today is day 1 of my Gluten Free Advocate blog. How did I get here? Why am I doing this? Here’s my story:


In the fall of 2008, I contracted Mononucleosis (ie. “Mono”) and suffered through it during my sophomore year in college. While I was told that I would sleep more than usual, I found that I had trouble falling asleep (my body felt as if I had consumed several cups of coffee prior to bedtime). My heart would be beating so fast, and I struggled to fall asleep until 4 or 5 in the morning.

These sleep problems did not go away. As a matter of fact, they continued on for a year after my Mono diagnosis. Furthermore, I struggled with digestive problems (bloating after small amounts of food) and frequent headaches. I decided to look into the issues (admittedly, via the internet). I found article after article pointing me to a gluten intolerance. I thought, “could I really develop a gluten intolerance from Mono?” and decided to eliminate gluten from my diet for two weeks.

Within two weeks, my headaches and bloating were gone, and for the first time in a year, I slept deeply and peacefully. However, my medical tests and bloodwork said that I do not have a full-blown allergy or Celiac’s/Sprue Disease.

Nevertheless, I have taken this into my own hands and decided to eliminate gluten from my diet and have been successfully doing so since June, 2009.

Why am I doing this?

I recently decided to take my health in my own hands and analyze what I’ve been eating that is “gluten free”. I only recently realized that many gluten free items are white rice flour and are severely processed foods! I never second-guessed my gluten free pasta, but now I realize that I can take another step in the right direction with my health. And with this, is born!

I plan to document my fitness goals with my gluten free eating and hope to support others while others continue to inspire me.

And so the journey begins…