Since my last post, a lot has happened. Gennaro and I finally found a house and moved out of my parents’ house. We searched, we found, we went into [...]]]> Hello there! Long time no talk. When I last posted, there was still snow on the ground. It’s 81 degrees in Michigan today. So, you get the point.

Since my last post, a lot has happened. Gennaro and I finally found a house and moved out of my parents’ house. We searched, we found, we went into contract. And then about a month later, the house was ours. That’s the good news.

Then, there’s the other part of the story. The part I debated about posting for fear of, I don’t know…calling too much attention to myself? Being whiny? Making too big of a deal out of something that might seem like nothing to a lot of people?

Those thoughts all ran through my head. But then there was another side of me. The side that thought maybe someone could benefit from my story. So, here it is:

If you’ve been following me for awhile, you may remember me posting a few times about chronic muscle spasms and stiff necks. It’s something I’ve been dealing with for the last few years, and something I had carelessly attributed to stress from law school, as it was certainly a new and unwelcome phenomenon for me. Not that I didn’t deal with it in every way I thought I could — yoga, heat therapy, massages, acupuncture, muscle rubs, countless chiropractic visits and even the occasional muscle relaxer were just a few of my go-to remedies. These have been a staple in my life for the last three years.

If you’ve been following my blog, you may also know that early last year, I left New York to move back to Michigan for work. Between then and our recent move into a new home, Gennaro and I were living with my parents. While being in your late twenties and moving back in with your parents is certainly not always an ideal situation, in my case, it had its benefits. For one thing, my mom noticed that I seemed fatigued and “out of it” a lot, and insisted that I see a doctor about it. She also insisted that my neck pain and muscle spasms were somehow related. Of course, my natural inclination as a child was to ignore her and insist I was fine. But that only lasted for so long before the idea of finally getting to the bottom of whatever was going on with me became too enticing. So I began seeing a wonderful doctor in Michigan who specializes in chronic disease.

Initial testing revealed less-than-surprising results: chronic candidiasis (I had known this was an issue for me), Epstein Barr, HV6, etc. If you’ve suffered from chronic fatigue syndrome or fibromyalgia in your lifetime, you’ve probably tested positive for some of these as well. But then my doctor asked me if I had tested positive for Lyme before, because there was a Western Blot strain that came back positive.

In fact, I had. Same Western Blot, about two years ago in New York. My primary care doctor there had ordered it because of complaints of fatigue back then, too. But when they told me I had an “equivocal” (i.e. “maybe positive”) test, I was told it was really nothing to worry about for the time being and that I should just wait to see how I feel. I was told, instead, that I might just be “depressed.” No follow-up testing was ordered. Naturally, I was suspicious and concerned. So I followed-up with an infectious disease specialist, who basically told me, in as nice of a way as you can say this, that I was wasting his time and he had really sick patients to deal with (alright, he didn’t sue those exact words, but his were surprisingly close). He appeased me, though, by ordering a follow-up test, which came back negative (I now know that this was a much less sensitive test and can often yield negative results even when someone is infected with Lyme). Plus, even though I had been in areas where Ticks were present, I did not develop the typical “bullseye rash” (which I now know is not always present), so I had nothing to worry about. OK, I thought. And I went on with my life without giving it a second thought.

Until it happened again. This time, I thought, it can’t be just a coincidence, right? So my doctor recommended that in addition to testing for other tick-borne diseases, that I send out my lab work to California to a facility for an IGENEX test and (hopefully) definitive results. That test came back clearly positive.

Now would be a good time to point out that there is a rift in the medical community about which tests should be used and whether the IGENEX testing  (or any testing, for that matter) is reliable. I’m also aware that a lot of people who are suspicious that they have Lyme get an  eye-roll from conventional medical doctors, and are instead offered a possible alternative cause of their symptoms. Like, for example, my “depression,” for which I was prescribed Wellbutrin (which I never took because I knew I was not depressed). A great documentary called Under Our Skin really exposes this controversy and casts a much-needed light on such practices.

Anyways, in addition to the positive IGENEX test, I also tested positive for a number of other tick-borne diseases — Anaplasmosis, Rocky Mountain Spotted Fever and Rickettsia, to name a few.

Suddenly, with all of this new information, things started making sense to me. Like why, two years ago, I felt like I was on my death bed with what turned out to be a nasty parasite called Cryptosporidiosis. My research on this parasite revealed that individuals with healthy immune systems can contract it and fight it off fairly easily, while others with HIV or AIDS (or Lyme, it turns out!) will have symptoms. And symptoms I had. Like, worst case of food poisoning you could ever imagine symptoms. Like, 94 degree temperature shortly followed by 102 degree temperature symptoms (that is not a joke). So, yeah. Apparently my immune system was not the healthiest.

I promise I am trying to get to the point here. But I also think it’s important that I be somewhat vocal about the fact that I went to countless doctors with my symptoms and was, basically, shrugged off. And even though I had classic Lyme symptoms (stiff necks, muscle pain, fatigue) and an equivocal test, I was told I was just depressed. So imagine my relief when I found a doctor who not only believed me and aggressively tested me, but who also is willing to aggressively treat me for what is actually wrong.

Unfortunately, the problem with aggressive treatment is the fact that it can be long and hard on your body. Since beginning antibiotics, I’ve experienced waves of nausea, chills, vomiting, fatigue and an increase in my muscle pains. This, I’m told, is the reaction to the toxins dying off and being released into your system. I’m not a fan. But it’s worth it because I know I need to get better. And while I try to get better, I need to remind myself to take it easy and not feel guilty about not responding to emails, comments, voicemails, etc. (I still feel guilty, but I’m working on it). I need to remind myself that even though there are still boxes piled up in our new home, there’s no timeline for getting everything done. I need to remind myself to leave work early when I need to, because otherwise I will just make myself worse.

Finally, I need to remind myself that even though I haven’t posted in three months, it’s not the end of the world! The blog can wait, as much as I love it so. Hopefully, it won’t have to wait too long.

But in the meantime, I did manage to make a dessert for our family Easter gathering last weekend. This avocado-lime pie turned out to be quite the hit. No one even guessed it was made with avocado. Plus, the lemon and lime juice kept it from discoloring, even though I made this two days ahead of time. The kiwi is optional, but I think it made for a nice presentation. You can make this in a traditional tart pan or in a springform pan as I did. Or if you’re looking to cut down on calories, carbs and sugar, simply make the filling and eat it as a pudding. It is very good on its own as well! I hope you enjoy as much as I did.

Avocado-Lime Tart:

Crust:

1 cup brown rice flour

1 cup unsweetened shredded coconut

1/2 cup raw coconut crystals

2/3 cup soy-free Earth Balance buttery spread

½ teaspoon sea salt

Filling:

2 ripe hass avocados (room temperature)

1 ½ cups raw cashews, soaked for 2 hours, drained and rinsed

½ cup fresh lime juice

zest of one lime

¼ cup fresh lemon juice

1/3 cup water

2 tablespoons coconut oil

1 teaspoon NuNaturals liquid stevia

½ teaspoon vanilla extract

Optional:

2 medium kiwis, thinly sliced and patted dry with a paper towel to remove excess water

Directions:

1. For crust: combine all ingredients in a food processor and pulse until loose crumbles form. Press into a 9″ springform pan or tart pan, using the bottom of a measuring cup to even out the bottom. If using a tart pan, use fingers to push crust to edges and to even out the edges as well. Bake in a preheated 350 degree oven for approximately 25 minutes, or until crust is golden brown. Let cool on a wire rack.

2. For filling: combine all ingredients in a high-powered blender (I used the Vitamix) and blend on high until very smooth.

3. Transfer filling to completely cooled crust. Let chill in refrigerator for a few hours. If desired, top with sliced kiwi. This recipe can chill for up to two days in the refrigerator if covered directly with cling wrap.

Anyways, I made these brownies a few days ago for her birthday. I thought about what I would want if I were [...]]]> My cousin Kelly  is 6 months pregnant. She’s ecstatic and glowing and oh-so cute in her little dresses that show off a growing belly (and for once, the long-time  ”Kelly belly” nickname actually makes some sense).

Anyways, I made these brownies a few days ago for her birthday. I thought about what I would want if I were pregnant. From what I hear, the closest I’ve ever come to that experience is the whole “that time of the month” situation. The bloating. The mood swings. The chocolate cravings. Oh — chocolate! (Sorry to my male readers — all 3 of you? — for having to endure the “girl talk” in this post).

Yes, I believe that if I were six months pregnant, I would most certainly want something very chocolaty. Pretty much all the time.  So of course I thought I had hit the jackpot of birthday treat ideas, until about halfway through the recipe when I realized that chocolate contains caffeine and pregnant women are supposed to limit caffeine intake. Pregnancy gift faux-pas? My research says no; chocolate in moderation is perfectly O.K. and perhaps even beneficial. Phew. But I suppose a whole pan of brownies to keep for myself wouldn’t be the worst thing ever…

Of course, I did test a few of the brownies on my fellow housemates before pawning them off to unsuspecting pregnant people. For those not keeping track, my “housemates” currently include my parents, husband and three dogs. Though not to worry, I didn’t test the brownies on the dogs (much to their dismay).

The brownies got a universal thumbs-up and were deemed “very chocolaty.” Perhaps I  really was channeling my inner pregnant woman. I did add a tablespoon of coffee substitute to the batter, as I’ve learned from my days as an Ina geek that coffee brings the chocolate out of chocolate dishes, adding intensity to the flavor. Again, keeping my audience in mind, I steered clear of real coffee and went with the fake stuff (which is surprising good in its own right, I must say).

And thus completes yet another gluten-free, vegan and sugar-free brownie adventure in my kitchen. With this recipe, I think my brownie count on this site is at six. I don’t know what it is with me and brownies. Truth be told, I think it’s the fact that every time I set out to make an old recipe, I’m out an ingredient and with that, a whole new recipe is born. Apparently, I can get very creative when I’m craving chocolate.

For a twist, I sprinkled these with chopped walnuts and gluten-free chocolate chips . It makes for a pretty presentation and adds a nice nutty flavor and crunch. Of course, these would also be good with more coarsely chopped nuts mixed into the batter.

Makes: 1 8×8″ pan (about 9 medium-large or 12 small squares)

Gluten-Free Very Chocolate Brownies:

¾ cup Bob’s Red Mill brown rice flour

¾ cup unsweetened cocoa powder

1 teaspoon dry Ener-G egg replacer

½ teaspoon baking soda

1 tablespoon instant coffee or gluten-free grain coffee substitute*

¾ cup applesauce

¾ cup agave nectar

1 tablespoon pure vanilla extract

¼ cup coconut oil (liquefied), plus more for greasing

1/4 cup crushed walnuts and 2 tbsp. gluten-free chocolate chips (optional) for topping

Directions:

* I used Dandy Blend instant herbal coffee substitute.

The Cuisinart Food Processor giveaway is now closed. Thanks to everyone who entered, and Congrats to our winner, Carolyn. But here’s the deal. It’s the season of giving, and as I mentioned before, I’m in a giving mood. I also realize that posting a vegan eggnog ice cream recipe was a tease [...]]]>

agave-sweetened cookies

The Cuisinart Food Processor giveaway is now closed. Thanks to everyone who entered, and Congrats to our winner, Carolyn. But here’s the deal. It’s the season of giving, and as I mentioned before, I’m in a giving mood. I also realize that posting a vegan eggnog ice cream recipe was a tease for those who are without the tools to make it (i.e. an ice cream machine), which is why I’m following up my first-ever giveaway with another one: a Cuisiart Ice Cream Maker (from Sur La Table) in the color of your choosing. And just to whet your appetite, here are some vegan ice cream recipes  that you can look forward to making if you win. Actually, I wish I were Oprah and had the ability to give away one of these babies to all of my awesome readers. Because this really is one of my favorite things. But alas, I am not even currently employed, let alone a billionaire. Sigh…To enter, please leave a comment on this post. Specifically, I would love to hear your favorite holiday treat or memory, or just say hello! This giveaway will close on Tuesday December 21st at 4 p.m. While it will likely not arrive in time for holiday gift-giving, you will have a new kitchen tool to start your 2011 off on the right foot (if you’re resolutioning, you can just make this or this). As always, all winners will be chosen at random (I number all comments and choose a number randomly through random.org).

Anyways, onto the cookies. So, I know that Christmas is not too far away  and that around this time of year, if you’re going to be posting a cookie recipe, it better be one for the holidays. I guess you could say I was feeling rather uninspired (read: lazy) this year, because the best I could come up with was to take a chocolate chip cookie recipe and add some mint flavor. But to be fair, one of my earliest holiday season food memories was my mom’s obsession with peppermint ice cream — a seasonal, otherwise unavailable winter treat. Now as a result — despite the fact that my mom is now on a strict no sugar, no dairy diet and would probably deny that she was ever obsessed with an ice cream you can buy at a non-health food store (for the record, she was, along with Coldstone’s Cake Batter ice cream. Don’t tell her I told you) — I will always and forever associate the month of December with peppermint and ice cream. Hence, the mint in the cookies. Hence, the ice cream recipe in December (see: previous post).  

Still, I know that mint in cookies is not everyone’s thing (though I can’t imagine why). As a result, I will tell you that you can make a perfectly regular, good old-fashioned chocolate chip cookie (sans mint) by swapping in two teaspoons vanilla extract for the mint flavor.

For those looking for some cookies that scream “holiday,” I’ve compiled a rough list of some gluten-free, vegan cookies recipes from my fellow bloggers below. I’d love to see more, so if you have a holiday-ish cookie recipe on your blog, let me know and I’ll add it to the list! 

Holiday Cookie Recipes:

Scandanavian Thumbprint Cookies from The Spunky Coconut

Gingerbread Cookies from She Let Them Eat Cake

Gingersnap Star Cookies from Gluten Free Goddess

Chocolate Snow Balls from The Mommy Bowl

I made two versions of these cookies. One batch is sweetened with agave nectar and the other with yacon syrup. I prefer the yacon-sweetened cookies, as they got really thin and crisp and make the perfect vehicle for an ice cream sandwich (bonus! see below). But the agave-sweetened version is good, too, albeit a bit more thick. Given their thickness, you’d think they’d be of the soft and chewy variety. But alas, they are not. I did actually try undercooking one batch to see their potential for chewiness. They were decidedly not chewy in the traditional sense, but turned out more cakey and sort of stuck to the teeth in a weird way. When cooked fully, however, they turn into crisp little morsels that are totally yummy. So, I suggest you refrain from a foray into the undercooking territory.

yacon-sweetened cookies with eggnog ice cream

Full disclosure: I searched high and low for peppermint extract to use in these cookies and couldn’t find it anywhere. Therefore, I used mint flavor, which real foodies will probably tell you is not a viable substitution. Well, my cookies turned out just fine. And while I’m sure an extract would have yielded more concentrated flavor, I see no need for you to make yourself crazy looking for it like I did. If mint flavor is all you can find, it will work just fine.

Yacon-sweetened Chocolate Chip Cookies:

1/2 cup Bob’s Red Mill Almond Flour

1 1/3 cup Bob’s Red Mill Corn Flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/3 cup Spectrum Organic Shortening

2/3 cup yacon syrup

1 1/4 – 1 1/2 teaspoon mint flavor (add 1 1/4 teaspoon first, then adjust to taste), or half as much mint extract

1/2 cup gluten-free chocolate chips, stevia-sweetened chocolate chunks, or agave-sweetened chocolate chunks* 

Directions:

1. Preheat oven to 350.

2. Add flours, baking soda and salt to a food processor fitted with a sharp blade. Run through processor for about 10 seconds, or until flour mixture is very fine. Add shortening, yacon syrup and mint flavor and pulse until mixture roughly comes together in a loose ball.

3. Remove to a bowl and fold in chocolate chips until incorporated. Roll tablespoon-sized balls of cookie dough into a smooth sphere with your hands. Place on a parchment-lined baking sheet, a few inches apart, and lightly press down with the palm of your hand.

4. Bake in preheated oven for about 12 minutes, or until cookies are evenly browned around the edges. Cool on cookie sheet for about a minute before removing to a wire rack to cool completely.

* as you can see from the picture, I got lazy and used actual chocolate chips (I ran out of cocoa powder and coconut oil for my homemade versions and didn’t feel like going to the store). I actually used Sunspire grain-sweetened chocolate chips, which are not gluten-free, but which I can tolerate because I am not sensitive to barley (note: I have a wheat — not gluten — sensitivity). Please, please check with your doctor and read all labels before using any chocolate chips, and do not use any grain-sweetened chips if you are gluten-free. If you can tolerate barley (and corn), and if you’re not on a strict candida diet at the moment (I should be, but am getting a little lax with the holiday season), these might be a good option for those who don’t feel like taking the time or spending the money to make their own chocolate chips.

To make these cookies using agave, make the following changes:

1. Add 1/4 cup almond flour to the dry ingredients.

2. Use 1/2 cup agave in place of the yacon syrup.

3. Add a few more tablespoons of chocolate chips.

4. Lay cookies flat on an unlined, ungreased baking sheet (still flattening slightly with the palm of your hand).

Baking time should be the same, but you can add another minute for extra crisp and browned cookies.