Discovering I had non-gluten sensitivity was the start of my journey towards health. A post-diagnosis journey which has had, highs, brief moments of calm, and lows. Discovering food was the culprit to my mystery health problems, really made me reevaluate my life and look at the choices I was making.
My college days weren’t full of beer and pizza, but rather I befriended quinoa and then broke up with dairy, eggs, peanuts, garlic, peas, grapefruit, and pineapple.
Over the past 5 years I’ve learned to mend my relationship with food and have learned I am the expert of my body. Some of my choices have caused some to shake their heads in disagreement, but over all, this journey has led me to where I am today – more confident, healthier, and the one who is in control of how I feel.
Knowledge is powerful. Gaining knowledge can lead to empowerment. Knowledge can lead you to a sense of control when life feels uncontrollable.
I am in control of the things that I can do to keep me healthy – what goes into my mind and what goes into my mouth.
Hence my passion for positivity and total wellness.
Once again my theory came true this past September – Things don’t happen for a reason, but rather people walk into your life at the right time, when I started going to a new dietitian. For the past few months I had been feeling unusually tired, lost the desire to eat, was starting to notice food pain triggers, and just wasn’t feeling right, even though all my foods were gluten-free. Knowing there was nothing seriously wrong and not wanting my life to be consumed with doctors appointments, I decided once again, it was time to take a close look at my diet.
Since the day I got diagnosed with gluten-sensitivity I have truly believed, you are what you eat, and what is put into and onto your body matters. This belief continues to hold true. It’s been a month of cutting down on sugar, eating more veggies and raw foods, and less processed foods.
I’ve made the switch from relying on processed foods to making my own alternatives. It is definitely more time-consuming, but its helped me to once again see the healing power of food, and has left me feeling happier & healthier! Today, I’m sharing with you a great recipe that my dietitian gave me for homemade Clif bars, which happens to come from Chocolate Covered Katie.
Homemade Clif Bars
gluten-free, dairy-free, egg-free, peanut-free, soy-free
- 3/4 cup gluten-free quick oats or rolled oats
- 1/8 tsp Himalayan salt
- 1 cup freeze-dried raspberries or strawberries (I used combo of fresh)
- 1/3 cup Bare Barney Almond Butter (Nut-Free: use Sunbutter)
- 1/4 cup honey
- Line a pan with parchment or wax paper, and set aside. (Recipe fills a 7×5 pan, or you can double the recipe and use a larger pan.) In a blender or food processor (or patiently with a fork), process the freeze-dried berries until they are broken up into tiny pieces or powder. Stir all dry ingredients together in a cereal bowl, then stir in the nut butter. (If your nut butter is from the fridge, gently heat it until stir-able before mixing with the dry ingredients.) Add in the honey and mix until a sticky dough forms. Transfer to the prepared pan, and smush down evenly into the pan with a second sheet of parchment or wax paper. Freeze the pan at least one hour, then cut the bars with a sharp knife. Store at room temp or in the refrigerator for a few days, OR freeze for up to a month. Makes 6 bars the size of the ones in the photos.
Adapted from Chocolate Covered Katie
What has been some of the greatest lessons you have learned since being diagnosed with a celiac, gluten sensitivity or any other chronic health condition?