The calendar says it's fall. I never would have known. I'm
honestly ready for the weather to be cooler. It's about this time
that I start missing Home. Around this time of year the leaves
would be falling, it would be sweater weather, and somebody,
somewhere, would be throwing a hayride in a pumpkin patch. Surely
the scents of firewood and burning marshmallows waft through the
air somewhere on this planet right now.
(Image source: timeatthetable.org)
Midterms have already started. So far there's been one. There
are two this week and the week after and I don't even want to look
at my schedule after that because I know it's UGLY. Things are
going so fast. My fellow students are already making plans to go
Home on Thanksgiving break. I'm inclined to bake and sew and do all
the things I used to do when the weather would normally cool off.
One of these days I might have to turn the AC down to 60º in the
house and curl up in a blanket just to get the same effect. I guess
there's something that I'll never get used to about being here in
We're coming up on Halloween and there's a big Halloween potluck
sponsored by the Motion Palpation Club. We're all discussing
costumes for the event. I don't want to ruin it for anyone--so I
won't drop ideas or tell what I've heard. I imagine we'll have some
amazing costumes. We've got some crafty and creative
people--especially in my tri. So, I can't imagine what they'll come
I'm still working on my marketing project. I present right
before Thanksgiving and I have so much work left to do. I'm
inclined to go off the deep end and jump headfirst into my most
ideal practice's business plan. I've got some pretty lofty
ambitions with a pretty broad scope. Some may not even be feasible.
I don't know that it will ever happen, but a girl can dream, can't
she? My classmates and I have traded ideas in the hallway, while
waiting for class to start, and in the parking lot - but I don't
think that anyone has actually laid everything down in some type of
Special thanks to Dr. Jourdan, who is letting me exercise my
baking muscle and have someplace to share my baked goods (so I
don't eat them all myself). We've been having "Breakfast Friday" or
this next week "Coffee Monday." This week it's cheesecake (gluten
free, of course). I'm hoping to convert more of my recipes to
Paleo--including this one. It shouldn't be too hard. This
recipe is VERY simple--few ingredients and easy to adapt.
Andrea's Favorite Simple
The conversion to Paleo will probably start with using coconut
sugar in place of regular sugar. I'm not sure that vanilla is Paleo
friendly, but I could probably use powdered vanilla bean instead of
liquid vanilla (never use imitation vanilla--it contains
The crumbs could be anything. I'm sure I can come up with a
Paleo friendly cookie of some sort. I've made cheesecake crusts
with everything from brownie crusts to homemade graham crackers.
Hopefully by the end of the year I'll have accomplished this. I've
also made this recipe gluten free and vegan before. Just substitute
Tofutti cream cheese or rice based cream cheese (if you can find
it) instead. It was actually richer than the dairy based version.
You can also add an orange oil or lemon oil to the cheesecake to
make it more flavorful.
Good luck on all the midterms coming up, everybody. I'm planning
a series of blogs with something unique for all of you--maybe
starting next week. We shall see.
If you make the cheesecake, drop me a line and let me know how
you like it and what ingredients you used. Enjoy!
On Easter, this year, while everybody's eating their dark
chocolate Paleo-friendly bunnies (I like to bite the ears off
first), I'll be celebrating 15 years of being gluten-free. It's
hard to believe. "Back in the day", things were a whole lot
different than they are now. It seemed that few people had celiac
(or were gluten-free) or knew anything about it--including the
professionals. The testing was different--biopsy and IgG
anti-gliadin or anti-endomysial blood tests. The pre-made food was
a lot harder to find (and surprisingly less expensive) and the
education of the medical community was nearly non-existent. My how
things have changed! There are sensitive and specific blood tests
now (tissue trans-glutaminase), everything seems to have a
gluten-free label on it, and docs--especially those in our
profession, seem to know more and more about the benefits of going
My household has been gluten-free--exclusively--for the last 5
years. It's so important that the whole house be in support of the
diet. For me, it was a no-brainer. Both Grey and I are Celiac, and
Forest has never purposely had gluten. All the support groups
stress how important it is to avoid contamination (and NOT cheat!).
In order for a product to be considered gluten-free, it has to have
less than 200 ppm of gluten.
For Celiacs, even small/accidental exposures are dangerous.
People might not have an overt reaction to contamination amounts,
but they might still cause sub-clinical symptoms--flattened villi,
malabsorption, deficiencies, and constant damage to the
GALT--leading to lymphoma and GI cancers. Yikes, right?! These
small amounts can remain in cooking utensils, porous cooking pans,
and shared equipment. So, after a major move and shift within the
family, we started over with new utensils, new pots and pans, and a
completely clean house. Other than the occasional poison-carrying
visitor and the cats (whose food smell reminds me of wheat bread
toast), we don't even allow lickable envelopes (Did you know that
glue contains wheat?).
I can't begin to say how much of a difference going gluten-free
has made in my life. Besides feeling infinitely better, I've
experienced a number of benefits--from clearer thinking to better
skin and hair (and most importantly, a happier gut!). For Grey, the
benefits were a lot more dramatic. He was born at the
95th percentile, and before being diagnosed,
dropped to less than 5th percentile. Of course,
that was a long time ago--and now he's bigger than I am!
I've been asked if I'd endorse a gluten-free diet. I absolutely
would. I'm not so sure that I'd endorse all the pre-packaged foods
being sold on store shelves right now. Processing is pretty much
always bad. But, with all the research that's coming out about
lectins, gliadin, and grains, it's making more and more sense for
pretty much everyone to be gluten-free. So, I'll leave all of you
with this: Educate yourselves about what you CAN put into your
body--and what effects it might have. If you're not doing it for
yourselves, do so for your patients. Remember that not all cases
are textbook (in fact most cases of Celiac aren't). If you need
help, feel free to contact me. And for some other resources, check
And one last thing: I'll leave you with some "crack" containing,
non-Paleo, yet gluten-free yummies--just in case you're going
gluten-free and missing something sweet. (Don't hate me, Dr.
These are gluten-free, can be made egg-free and dairy-free, are
vegetarian (but not vegan) and are most definitely NOT
Gluten-Free Chocolate Chip Cookies
No baking adventure is complete without flour all over the
kitchen LOL. Please do your part to continue the tradition.
Next Food Adventure: Converting gluten-free to Paleo. I accept
Have a GREAT week everybody!
• After the DC Degree
• Botanical Medicine
• 1 Year at National
• Marketing Project
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