Day Two:

So, this is the second day of my blog, and I am so proud of myself for remembering to post. :)

First things first, I honestly didn't realize how hard it is to be around foods I can not eat, all day long, during school. At lunch time my best friend got school lunch, I brought my own (the chicken I made last night) and reheated it. Turns out, its not as good the second time around. So instead of having chicken for lunch I had apple sauce. For a 17 year old girl, this was really hard.. I had to sit and watch my friends eat the food I was still able to eat up until last week. This new found allergy is some what of a life changing event, and its taking a lot to get used too. Who would have thought that something as simple as rice-a-roni has yeast in it, and beef jerky has wheat!? It is sad to find out these food items that I can not have.

On the bright side, when we went shopping the other day we found lemon wafers, that are gluten, wheat, yeast.... (and so on so forth) free! Yayyyy for finding food that I can eat! Also, I am getting better at reading labels to see if it contains my allergens.

But, I found a recipe I'm going to try once we get back from our family vacation, for Gluten Free Snicker doodles.

Now time for bed, thank you for anyone who read! :)

Snickerdoodles (Gluten Free)

2 eggs

1 1/4 cups sugar

1/4

cup butter, softened

1/4

cup shortening

2 cups Bisquick® Gluten Free mix

2 teaspoons ground cinnamon

Step 1:

• Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix until dough forms
• Step 2:
• In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
• Step 3:
• Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

My New Life

So, I've never tried this whole blog thing, and honestly I don't know how long I will stick with this. But I figured, I just learned life changing information, why not share it with the world? Hah! Well, I'm 17 years old, and last Tuesday (The 20th of March) I found out I am allergic to an entire list of foods, including gluten, wheat, yeast, garlic, and milk. Now, there are more to the list, but these five are the ones who had the worst affect on my body.

The reason why we decided to do a blood allergy test is because I have been having these migraines since the beginning of December. They have been constant and agonizing. Weekly doctors appointments, and probably about 6 different medications later, we found a blood pressure medication that helps control the pain, but I'm not completely pain free. A few weeks ago we found out my doctor does allergy tests, and scheduled an appointment, hoping that we would get some answers. Well, we did, and these answers suck. I am so great full for my amazing family though. My Mom is trying so hard to find food that I can eat, that doesn't taste like complete poop. And, thankfully my Mom, Dad, and Little Sister are struggling through this with me, so I'm not completely alone.

After some reading of others blogs on the internet, I found a recipe for Chicken Nuggets, and I must say, I was sad what I learned I wouldn't be able to eat them anymore. But guess what, this recipe is delish! I decided to make some tonight, for me to be able to take to school for lunches, since unfortunately my school doesn't have a menu that includes foods I can eat, and they turned out amazing. My dad said "I think I found my new favorite chicken recipe!" This made me so happy.

Now that I have successfully cooked my first gluten free food item, and made a blog, its time to get to bed. To anyone who read this, thank you.

Also anyone who wants to try out this recipe here it is:

24 multi-grain gluten-free crackers (You can also substitute this with 2 1/2 cups corn chex)
1 pound thin-sliced chicken breast meat
Kosher salt and cracked black pepper
1 tablespoon mayonnaise
1 egg white
2 teaspoons Dijon mustard

Preparing to bake. Preheat the oven to 400°. Put parchment paper on a baking sheet and lightly grease it.

Crushing the crackers. Put the crackers in a plastic bag. Bash them up, gently, with a rolling pin or your fist. Put them on a large plate and set aside.
Preparing the chicken breast meat. Cut the breasts into 1 1/2-inch squares, about 1/2 inch thick. (You can decide your own desired thickness, of course.) Season with the salt and pepper.

Coating the chicken. Stir up the mayonnaise, egg white, and mustard in a large bowl. Put the chicken pieces into the mixture and toss them about until they are evenly coated.

Press each piece of chicken into the cracker crumbs, tossing them about a bit until each piece is well coated.
Baking the chicken. Put the chicken nuggets onto the baking sheet. Bake until the chicken is cooked clean through, about 15 minutes. (You’ll know the chicken is done when you can cut a nugget in half and see gleaming white meat.)