certifiedceliac - Tumblr blog

[certifiedceliac]

Hey, my fellow Jews with food restriction issues and eating disorders. I see you. I know it can be triggering to have to deal with elaborate food restrictions, and I know that oftentimes people who don't have to deal with this all the time can be really dismissive of how hard this can be for us.

It really isn't the same for someone with celiac or someone in recovery for ED as it is for people not grappling with that, and it's okay if it's too much and you lose your shit or fuck up and eat something you "shouldn't." It's okay if it's really really hard and you feel alone.

You aren't alone, and this isn't supposed to hurt. Please take care of yourself first, body and soul. You can't make it to next year, wherever you may be then, if you don't take care of yourself first, okay?

HaShem does not command us to hurt ourselves, and in fact commands the opposite.

Get rid of the Pharoah in your head whose hard heart asks you to hurt yourself. Be free. It's okay.

[certifiedceliac]

Peach Perfection: A Deliciously Sweet Gluten Free Peach Cake (via Fearless Dining)

[certifiedceliac]

[certifiedceliac]

[certifiedceliac]

[certifiedceliac]

[certifiedceliac]

hello!! I was curious if either of you have experience with being celiac/food allergies and living on college campus? I might be moving into a dorm next year and was wondering if you had any advice x

By the time I was diagnosed (the first time) I was apartment living in college, so I don't have first hand experience with dorms and celiac. I was on a meal plan at the beginning of my sophmore year but dropped it as it wasn't a good fit--our dining facility just wasn't equipped to minimize cross contact, and none of the fast food chains on campus had good options.

I would reach out to your student or dining services department and ask what policies/procedures they have in place for students with food allergies; is there a dedicated prep area or special handling they take for allergies in dining halls? Are there any groups on campus (formal or informal) for students that have food allergies? You could also reach out to housing or residential services and ask similar questions.

https://celiac.org/event/ibd-and-celiac-disease-college-transition/

If you're US based, Celiac.org is partnering a webinar tomorrow (April 25, 2024) that actually discusses transition to college life with Celiac and IBD!

The Food Allergy & Anaphylaxis Connection Team also has a ton of resources for navigating college with a food allergy. A lot of it is geared towards anaphylaxis responses, but some info is still relevant:

[certifiedceliac]

Tiktok: @chlomanelopoulos

[certifiedceliac]

[certifiedceliac]

That's right.

[certifiedceliac]

The venn diagram of good insurance and bad insurance is a circle

[certifiedceliac]

[certifiedceliac]

Glowing Green Salad with Peppery Dandelion Dressing (Raw Vegan)

[certifiedceliac]

Honey Almond Flour Bread (Gluten Free)

Check out my new Honey Almond Flour Bread!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

280 Grams Almond Flour (2 ½ Cups)*

2.5 Grams Baking Soda (½ Teaspoon)

3 Grams Salt (½ Teaspoon)

3 Large Eggs, Separated

42 Grams Honey (2 Tablespoons)

2.4 Grams Apple Cider Vinegar or Lemon Juice (½ Teaspoon)

Optional

7 Grams Slivered Almonds (1 Tablespoon) for Topping

7 Grams Almond Extract (1 Teaspoon) for Stronger Almond Flavor

Additional Equipment

Mixing Bowls, Cups, Spoons

Kitchen Scale

8-Inch by 4-Inch Baking Pan

Electric Hand Mixer

Wire Cooling Rack

Oven Mitts

Probe Thermometer

Instructions

Preheat oven to 300° Fahrenheit (148° Celsius) and place the rack on the bottommost setting.

In a large mixing bowl, sift together the dry ingredients: flour, baking soda, and salt.

In a smaller mixing bowl, whisk the wet ingredients together: egg yolks, honey, and apple cider vinegar (or lemon juice). Add almond extract if using.

In a medium mixing bowl, use an electric hand mixer to beat the egg whites until soft peaks form.

Gently fold the wet ingredients into the dry ingredients, and slowly add in the egg whites. Mix until fully incorporated.

Pour the batter into a lightly greased 8-inch by 4-inch loaf pan. Wet the back of a spatula with water and level the tops and corners of the batter. Sprinkle slivered almonds over the top, if using.

Bake for 33 to 35 minutes. The internal temperature of the bread should read between 200° and 205° Fahrenheit (93° and 95°Celsius).

Let cool in pan on wire cooling rack for 15 minutes.

Use a knife to loosen bread from pan and turn out onto wire cooling rack to finish cooling.

Enjoy!

[certifiedceliac]

Silken Tofu with Pine Nuts and Pickled Chiles (Vegan)

[certifiedceliac]

Homemade Chocolate Macadamia Nut Butter