Today I have a guest post featured on the vegan, gluten-free blog, xgfx. This blog is a wonderful resource that I learned about when I attended Vida Vegan Con in August. My post is here and it’s talks about my experience with eating gluten-free. In that post, I also feature a Gluten-Free Pumpkin Spice Muffin recipe that is also free of added sugar and fat.
“What?” you’re wondering, “You’re gluten-free?” The answer is yes, for now. I describe my gluten-free experience in my guest post, but the reason is because of the hives and food allergies I developed roughly 3 months ago. I’m doing a lot better now, but I have occasional hives and still have to take a daily, over-the-counter allergy pill.
When I was doing research to figure out what the heck was causing my allergies, I discovered that gluten and grain intolerances are pretty common. I was advised by Dr. Fuhrman to avoid common allergens such as gluten and other foods like high-histamine foods, soy, nuts, etc. Since I was already vegan, I didn’t have to worry about any animal products causing the problem (there is so much scientific evidence linking dairy to allergies that it’s not even funny). At this point, I’ve narrowed it down to the high-histamine foods and some random possibilities like gluten, some nuts and sulfites.
So, for the meantime, I’ll be following a restricted diet. Sure, it’s frustrating to avoid certain foods that I love (chocolate, strawberries, pineapple, etc. are high-histamine foods), but feeling better makes it worthwhile. And, making muffins like the ones pictured above isn’t all that bad. In fact, I really enjoyed them! Here’s the printable recipe:
Gluten-Free Pumpkin Spice Muffins – Makes 12 Muffins
2 cups garbanzo bean flour
1 tablespoon pumpkin pie spice
1 tablespoon flaxmeal
1/2 cup raisins
1/2 cup chopped walnuts (optional)
10 large, pitted dates (I use Medjool)
1/2 cup pumpkin puree (I use canned)
1/2 teaspoon vanilla
1 cup unsweetened soy milk or other non-dairy milk
1/2 cup unsweetened applesauce
Preheat oven to 350 and lightly oil a muffin tin. Combine dry ingredients (except dates) in a large bowl and whisk together. In a high-speed blender, mix wet ingredients and dates and whisk into dry ingredients. Pour into muffin tin and bake for 30-35 minutes or until golden on top and just baked through.
So on Tuesday afternoon when I was driving home from visiting some friends a few miles away, my car’s transmission went out! It was scary but luckily Alan was with me and he recognized what was happening. We drove carefully home and had the car towed yesterday to the shop. My car is 10 years old now but my car guy thinks I can get many more years out of it. I hope so because it’s pretty darned expensive to buy a transmission.
On a happier note, I got my acceptance letter to the online dietetics program where I will be finishing up my R.D. coursework. Yay! My first class will be a prereq next spring (Medical Terminology, oh joy), but then I’ll be doing much more interesting nutrition coursework starting next summer and through the spring of 2013 when I’ll be finished with both my MPH and R.D. coursework. After another year of R.D. internship, I should be all done (fingers crossed) by fall of 2014.
Tell me about your food allergy experiences and how you manage them, I’m interested!