"Embracing Change: My Journey with Celiac's Disease and a New Venture"

Entry #71

Receiving a diagnosis can be life-changing, and for me, it was a double whammy. On the same day I was diagnosed with a back injury, I also found out I had Celiac's disease. It was a lot to take in, to say the least. But as I navigated this new reality, I realized that it was an opportunity to make positive changes in my life. In this blog post, I'll share my journey of adapting to a gluten-free lifestyle and how it's inspired me to be more creative in the kitchen and beyond.

When I first found out I had Celiac's disease, I did what many people might do - I headed to the grocery store and loaded up on gluten-free products. I went straight to the gluten-free aisle and filled my cart with cookies, chips, and pasta. But as I stood there, looking at my cart, I had an epiphany. I don't normally eat these types of foods, so why was I suddenly stocking up on them? Was it just because I was told I couldn't have gluten anymore? I took a deep breath, put everything back on the shelves, and decided to stick to my usual grocery list. After all, I didn't need to drastically change my diet overnight.

As I continued shopping, I stumbled upon the ethnic aisle and spotted Taco Bell products. I had tried their chicken nuggets in December and loved them - the outside was flavorful and crunchy, while the chicken inside was still moist. It got me thinking - if Taco Bell can make delicious chicken nuggets, why couldn't I make a gluten-free version? I added rice flour and taco seasoning to my list, excited to experiment with a new recipe.

After finishing my grocery shopping, I headed home to put everything away before heading to the gym. My trusty companion, my dog, was waiting patiently for his treat, and we spent some quality time together before I left for my workout. When I returned, I started brainstorming a recipe for my gluten-free chicken nuggets. I knew it would be a variation of the standard fried chicken nuggets recipe, using chicken breast, rice flour, and an egg wash. But I wanted to add a twist - I'd use gluten-free tortilla chips to give them a crunchy coating. And instead of deep-frying, I'd use my air fryer to make them crispy.

Although I didn't have time to try out the recipe that day, I'm excited to experiment with it soon. I'll also need to figure out what dips to serve with my gluten-free nuggets - maybe I'll even make some from scratch. This new venture, both in the kitchen and with my business, has allowed me to tap into my creative side. I'm realizing that being creative with food is just as important as being creative in my business. And despite the challenges of dealing with a back injury and food allergy, I feel more motivated than ever. These changes have forced me to adapt and find new ways of doing things, and I'm excited to see where this journey takes me.

In the coming weeks and months, I'll be sharing more about my experiences with Celiac's disease, my gluten-free recipes, and my new venture. I hope you'll join me on this journey and find inspiration in my story. Whether you're dealing with a similar diagnosis or just looking for new ideas in the kitchen, I hope you'll find something valuable in my posts.