The good, the bad, and the ugly.

7 May

That about sums up my weekend with food. I have had stomach issues for awhile now and finally sucked it up and went to a doctor this past year. I was given an elimination diet by my GI several months ago. No dairy and no whole grains– sigh. I finally got serious and decided to really stick with it the past 6 weeks. The culprits I noticed are dairy and wheat (and apparently oatmeal which is highly contested in the gluten free world). The dairy is no surprise as I have been lactose intolerant for years. I know what my dairy threshold is. The wheat has been somewhat of a shock. Gluten Is still up in the air.

I ate a cupcake and a flour tortilla this Saturday. Sunday morning I woke up with what can only be described as a wheat hangover. Awful. For the past 6 weeks I honestly thought I might be OK with wheat until Sunday happened.

It’s really all starting to click. Especially when I was doing endurance sports. During that time my wheat/carb consumption was at an all time high. I remember eating a PB&J before a swim workout and getting oddly sick. I’m remembering the stomach cramps after eating wheat based processed energy products during runs…and so on. Damn.

My love affair for all things wheat are over. I’m honestly depressed about it. Good news is that with Gluten Free being a more common issue my options for eating out and such isn’t all that bad.

Another blessing in this mess is that I like to cook and am already familiar with special diets. My mother is allergic to corn, soy, wheat, eggs, chicken, dairy..and probably more things that I missed. I’m just hoping I’m not intolerant or allergic to anything else.

Good news is the recipes in this blog just got more interesting? Creative? Scary? Probably all of the above. Here is my first stab at a recipe I tweaked to be GF/ wheat free. Enjoy!

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Chocolate Zucchini muffins
Adapted from Nancy Creative

Makes 24 muffins

2 ounces semi sweet baking chocolate
3 eggs
1 cup granulated sugar (add more if you prefer a sweeter muffin)
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
2 cups grated zucchini
1 1/2 teaspoons vanilla extract
2 cups Bob’s Red Mill GF all purpose flour
1 cup Almond Meal
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
3 tablespoons cocoa powder
1 cup semi-sweet chocolate chips ( I used a combo of white and milk chocolate- its what was on hand)
Could add nuts if desired

Preheat oven to 350 degrees. Line muffin pans with paper liners.

In a microwave-safe bowl, microwave baking chocolate until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, yogurt, grated zucchini, vanilla, and melted chocolate; blend well. Stir in the flour, baking soda, baking powder, salt, cinnamon (optional), and cocoa powder. Then fold in the chocolate chips and nuts, if desired. Spoon into lined muffin cups.

Bake muffins at 350 degrees for about 20 minutes. Viola!

These were super yummy and I will definitely make them again.

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