I would like to tell you a little bit about my story;
I have been diagnosed with Eosinophilic Gastroenteritis, an autoimmune disorder where my white blood cells recognize food as a virus and attack my body when I eat, causing extreme pain, malabsorption, frail body, etc.
This diagnosis is still relatively new to me. I am 22 years old and went most of my life complaining of bellyaches and knew that greasy foods made me sick. I went to doctors and was simply told I was a picky eater or I had IBS. So I continued on with the belly aches but had no major problems until about 2 ½ years ago.
Two months before my wedding I became extremely ill. Food wasn’t staying inside of me. No one could figure out what was wrong. After 1 month and a 10-pound weight loss I was in the ER. After several tests, including an upper endoscopy and a colonoscopy they diagnosed me with Eosinophilic Gastroenteritis.
Through some great tests, (normal doctors tested me for food allergies and I came back all clear, supposedly allergic to nothing!) we found my body attacks itself when I eat: gluten, dairy, cane sugar, eggs, soy, yeast, sesame, and peanuts. I have been free of all those foods since October and am finally starting to gain some strength and feel a little like my old self again.
Thank you so much CoconutGal for your heartwarming message. It is so sweet and inspiring! And yes, I do pack the almond flour in the measuring cup when I cook –good detective work on your part that will be of help to others too.
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a smaller bowl
- Mix wet ingredients into dry
- Form ½-inch 1-inch balls and press onto a parchment paper lined baking sheet
- Bake at 350° for 7-10 minutes
- Cool and serve
In case you haven’t seen it already, here is my video tutorial on how to make chocolate chip cookies. Stay tuned for more video tutorials.