6 Years of GF Goodness

Last night I celebrated my 6th year of gluten-free living. I am firm believer that we all have our own choices, our own paths. A person can choose to let things happen to them, like a rock pummeled by waves, or a person can make choices based on the current and sail through more interesting waters. Living gluten free is a choice. I am not a victim of Celiac Disease. This did not just happen to me. I made a choice to move with the flow; every day I wake up and choose my healthier gluten-free life.

Yes, diagnosis is shocking. Changing the way you eat, live, is difficult. At first it seems impossible to incorporate gluten-free guidelines into your busy schedule. I know for me, every day of my first two years after diagnosis, I woke up feeling better than I did the previous day. Looking back, I can see that I was really sick. Sick is never a word I would have ever chosen to describe my state of being, but it is a statement of truth. The choice to make myself whole seemed like an undertaking. That choice six years ago helped me to find out just how strong I am, and gives me the energy to tackle new goals and projects.

What did you choose today? I chose to be whole. When you are whole you can put your whole self into every relationship you have and everything you live.



I kept this year's anniversary dinner simple and tried a new recipe, paired with a glass of Diseno malbec, one of my favorite [less] expensive wines.
Chicken Thighs and Sweet Potato Sighs
* 4 chicken thighs (they are best with skin)
* 1 sweet potato, cut into thin (1/4 in.) strips
* 1 red onion, sliced
* 2-3 sprigs of rosemary, broken into smaller pieces
* Extra virgin olive oil (EVOO) to drizzle on the veggies
* Salt and pepper over the veggies and chicken, to taste

1. Preheat the oven to 425 while you are cleaning the chicken and cutting the veggies.

2. Fill a baking dish (optionally lined with aluminum foil) with the veggie slices. Toss them with salt, pepper, and EVOO (enough to lightly coat). Add the chicken and rosemary to the pan.

3. Cover with foil. Bake for 40-45 minutes, or until the chicken is cooked through. For crispy skin, uncover for the last 5-10 minutes.