First dinner Gluten free

I finally talked to my doctor to discuss going gluten free.  She has agreed to the 3 1/2 month elimination diet to see how I feel.  Celiac Disease and Gluten Intolerance are two different but similar health issues dealing with the bodies ability to process gluten.  I am going totally gluten free, even down to having to switch my lotions and lipstick (things that accidentally might end up in my mouth.)  I am not to stop taking any medicines, except for one that I have to have changed because it contains gluten (crazy!)


Anyway, I have been doing a lot of research and have often thought that this might be an underlying issue.  I know my mom has thought this as well.  Some of my symptoms over the last 2 years include losing my gallbladder, migraines, bloating, severe exhaustion, iron-deficiency anemia. Strange food cravings and intense hunger (from nutrient malabsorption). Brain fog. Scary mood swings. Mouth sores. Weak teeth with calcium deposits, and 3 root canals and crowns in the last 2 years. Not to mention my arthritis, "myalgia" pains, the joint swelling, anxiety attacks (that have stopped!) neck and shoulder pain (that requires a tens unit), and the vitamin D deficiency that we can't control.  I am sure I am forgetting some stuff, but you get the idea!  


Here are some great websites for people who are interested in learning more....
Gluten Free Girl or Gluten Freely or Gluten Free Easily.
Scott and Dean are trying their best, and they loved the first meal that I cooked on Tuesday night.  I do love to cook, and this will just force me to cook more (which I am excited about!)  We had Sweet and Salty Chicken, fresh green beans and rice.  Dean raved about the chicken, which kinda shocked me!  I found this at Gluten Freely and would love to share it!  

Sweet 'n Salty Coconut Chicken

 Ingredients:

•                4 cups Honey Nut Chex® cereal, coarsely crushed

•                2 cups shredded coconut

•                1 1/2 teaspoons salt

•                1/2 teaspoon pepper

•                4 eggs

•                1 1/2 lb uncooked chicken breast tenders (not breaded)

Preparation Instructions:

1.             Heat oven to 425°F. Generously spray large cookie sheet with cooking spray.

2.             In shallow bowl, mix cereal, coconut, salt and pepper. In another shallow bowl, beat eggs. Coat 1 chicken tender at a time with coconut mixture, then eggs, then again with coconut mixture; place on cookie sheet. Repeat to use up chicken.

3.             Bake about 20 minutes or until chicken is golden on outsides and no longer pink in center.