Well, I just got my lab results back and it turns out that I have two copies of a gluten sensitivity gene (either DQ1, DQ2 or DQ3), meaning that I am most certainly gluten intolerant. I don’t have the celiac sprue gene, but I still have a high sensitivity to gluten because of my double-gluten-intolerant-gene-whammy.
The most recent issue of Kiplinger ranks Des Moines as one of the top 10 Best Cities to Live, Work and Play!
In addition, BestLifeOnline recently ranked Des Moines as the 6th “Best City to Raise a Family.”
While I am blatantly plugging the city of Des Moines, all of you locals need to check out the article published in the Des Moines Register Iowa Life section yesterday (May 28, 2008) about Gluten Intolerance. I am just ecstatic that GI and CD awareness is spreading like sweet, sweet jam on gluten-free toast!
Hello, dear readers! Here is a recipe that I like to call “Saturday Night Pasta” that I never seem to cook on Saturdays. I highly recommend adding or substituting any of the ingredients with your favorites (capers, red peppers, mushrooms, etc.).
In fact… you have to pinky swear that you are never going to make this pasta the same way twice. Pinky swear? Pinky swear.
Few things in this world give me the warm fuzzies like the Des Moines Farmer’s Market.
I see people of every variety coming together on a beautiful Saturday morning to enjoy the fruits of local Iowans’ hard work and passion.
It’s like Christmas and the Fourth of July all wrapped up into one basket of gluten free brownies… I have my own domain!
www.glutenfreegarden.com
I am currently working on the new site, so please be patient. I have a brand-spankin’-new recipe post in the works and it is delicious!
Love,
Hannah
My limes are happy.
Today, the 5th of May, is an annual holiday celebrating the victory of the Mexican Army over French forces in the Battle of Puebla on May 5, 1862. It is an absolutely beautiful day here in Iowa and a wonderful day to celebrate with a Mexico-inspired dish!
Ooooohhh…….baby. Come to Mama.
It’s a beautiful, sunny Sunday morning and I want a muffin!
Now, when I say “muffin” I am not referring to those dry, frozen gluten-free muffins that you buy in your local nutrition center’s freezer. Being gluten intolerant, I haven’t been able to enjoy any of the delicious bakery foods that I used to take for granted. When I say I want a muffin, I mean I want a warm, soft, ooey-gooey cake bursting with sweet, vibrant flavor. This gluten-free recipe is all of those things! It is also so delicious it should techinically be called “Blueberry Yogurt Cupcakes,” but… well, muffins sounds a whole lot more healthy, don’t you think?