Warning: this blog is about to get a little "niche"

I'm on a crusade over here. It involves finding a way of life in which I can eat and not become horribly ill a few hours later. I have intermittent "episodes" where I get very sick depending on what I eat (and sometimes mystifyingly not what I eat). It's a long story that is still developing, and I'll spare you the personal details. But after my first round of tests came back, it was conclusive that I do not have celiac disease (aka "gluten intolerance" though there is always the chance that the test results were inaccurate). But I seem to sometimes have a wheat sensitivity. And the same goes for dairy. I have developed a milk/dairy sensitivity in the past months as well (which includes butter, whimper). And more tests are on the horizon to determine what—definitively—I am/am not actually allergic to (this may all be temporary, after all). But in the mean time, I know I have to avoid wheat and dairy (and processed sugar, if I can help it—but bring on the agave nectar + honey, please). And since I've discovered that going wheat-free is essentially going gluten-free (a diet I was experimentally on in the first place), I am continuing with the gluten-free trend. And that, friends, family, and readers alike, is why this blog has just landed itself in the select group of bloggers who are forging ahead with food sensitivities.

Usually these types of dietary adjustments involve children. But since my children would have no trouble living off of wheat bread, cheese, and the energy of the univers alone, they seem to be exempt from this issue (fingers crossed this continues to be the case). But that means I've been preparing different meals for everyone in the house while experimenting with this transition. Before deciding to jump head first into a primarily gluten-free kitchen, Finn and Maya might eat their age-appropriate dinner while Wes would say, "Don't worry about me." Then he would head off to make a burrito. I've been left eating the uber exciting chicken-brown rice-veggie combo that would double as both recovery food after an "episode" and the new gluten-free diet. It's b-o-r-i-n-g. I am already tiring of the smell and taste of brown rice (always cooking in my rice steamer).

I've even started buying gluten-free mixes, snacks, and soups at Fresh & Easy or Trader Joe's when I'm in a lazy bind. But a lot of those foods are really really gross. I'm not going to lie. I don't think I've ever tasted anything more "cardboard box" than pre-packaged gluten-free cookies. Yuck. And the price! So very expensive. Clearly not going to work. So I went online in search of some recipe blogs (now located in my sidebar below) to help out in the kitchen. And I immediately ordered two books that I know are going to make a huge difference (click titles for links to shop):

Cooking for Isaiah

The recipes in this book look off the charts delicious. And Silvana breaks everything down, so that you know exactly what to buy. She's tested it all, and distilled it down into this goldmine. She has seriously done all the work, and offered it up to us in a hard-bound, beautifully photographed, silver platter of a resource. I immediately gave a huge sigh of relief when I opened this book. Her household is gluten-free, and everyone is able to enjoy delicious meals without missing out on anything. I love the thought of cooking one meal for everyone, without skipping a beat.

Babycakes
Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery

OK. I'm good. :) That's all I needed to see!
I plan to document this excursion into a new realm (makes it sound kind of exciting, right...right?). My flour and starches are ordered. My Vitamix is ready to grind some rice into flour. I can do this, right...right? I promise it won't TAKE OVER my blog. But if you happen to be gluten or dairy free at your house, and want to share your favorites or tips, please leave me a comment, or email me at lyndsayjohnson@gmail.com—I'd love to hear from you. 
And since I have them cooling on the rack in the kitchen, I thought I'd do a quick review of Bob's Red Mill Chocolate Chip Cookies. I had to cook them longer than the bag states (but I always add 5-7 minutes cook time in my weird-o oven). The taste is decidedly...hearty. I can taste the blend of alternate grains, but that's not necessarily a bad thing. Somehow they have the satisfying taste of peanut butter cookies (though this mix is nut-free). And the texture is right on (crispy outside, chewy center). The kids LOVE them (I can hear them "silently" filching them from the rack right now). Bottom line, they do not taste like regular chocolate chip cookies. But they are still a good cookie when you want a quick mix! Especially when I am craving something sweet tonight. :) 
Here's to health!