When I started food blogging last year, I was dealing with some pretty bad eczema. I’ve suffered with eczema as a child which was treated with weekly steroid injections at the allergists. The injections worked and I’d built an immunity which let me go on for years eating everything under the sun without incidence.
Then suddenly during my second pregnancy, the Eczema had come back and with a vengeance. I switched to all natural and organic products, I stopped using perfume, I changed my sheets 4-5 times a week, I cleaned insistently, but nothing worked.
I was accustomed to Hydrocortizone creams, Benadryl, and some pretty intense prescription drugs courtesy of my Dermatologist becoming apart of my daily routine. Eventually I started evaluating internal changes I could make that may get rid of the Eczema as a whole instead of simply treating the symptoms. I tried everything including an awful apple cider vinegar mixed with baking soda concoction daily, yuck!
It had to be something I was eating. So I finally decided to go back to the allergists and low and behold I’m allergic to everything outside, inside, and worst inside my refrigerator. This was not an easy fix I was allergic to some of my favorite and most often prepared foods.
Let me just give you an idea, apples, watermelon,cantaloupe, strawberries, eggs, wheat, rice, corn,nuts, oats, barley, cottonseed, onions, garlic, green beans, and the list goes on. When I first learned I was in denial, I was upset, I was confused. I told myself “I have to enjoy life”, and if that meant enjoying these foods despite what the tests proved then so be it. I couldn’t even imagine having to get rid of these things.
Well, to make a long story short it’s taken some time but I am slowly but surely off all grains, and most of the other allergens.
Garlic is one I’ll probably never give up, and regardless of my garlic obsession I’m seeing marked improvements in my skin, energy and overall health. I feel amazing. My body feels great, I’m having increased stamina, and my”mommy brain” is no longer a thing. I’m sleeping better and less cranky. Plus I’m losing weight.
Well I think I’m losing weight, I don’t get on a scale but my clothes are fitting just a little looser and all without really putting much effort elsewhere. So grains are no more apart of my life, which is kind of like a paleo/primal diet, but I’m not off dairy, and refined sugars as of yet. I always thought I would eventually be vegan at some point in life, but with soy and legume allergies this is nearly impossible.
Meat is my main source of protein and I can eat it to my heart’s content without my immune system going into overdrive. However, I am a conscious meat-eater, we buy grass-fed organic beef, and my poultry is free range and organic as well.
I’m changing the way I buy, prepare, eat and ultimately see my food. Still every now and then I just need a sweet treat besides a piece fruit, and this recipe is it!
I’ve seen tons of grain free cookie recipes that look pretty promising, unfortunately many use almond flour which is just another food my immune system has determined is harmful and will trigger an immediate histamine response. With a few experimental batches of these grain-free/nut-free cookies I finally reached the consistency and flavor I was going for.
It’s made with coconut flour which provides great nutrition, but it also lends a great coconut flavor that you can imagine is incredible in a chocolate chip cookies. These things are pretty close to the real deal. My kids (who are not grin free) ate them as if it was a traditional chocolate chip cookie, no complaints. Someone with a more mature palette may find the texture a bit of putting but not a total deal breaker, I promise.
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 cup butter or coconut oil/butter
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 cup not packed brown sugar
- 1 egg or egg re-placer equivalent
- 1 teaspoon pure vanilla extract
- 1/2 cup grain free chocolate chips (I use Enjoy)
- Preheat oven to 350.
- Mix all dry ingredients in bowl.
- Add butter and mix into dry mix until a crumbly consistency is reached.
- Mix in egg and vanilla extract.
- Add chocolate chips.
- Bake in oven for 9-12 minutes.