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I have a not-so secret, secret that I need to tell you.

Thursday, November 12, 2015

“Why are you so tired? You just haven’t seemed like much of yourself.”


Her words pierced my heart because this not-so-secret SECRET I’d been holding onto had finally started to present itself to the world. I remember having endless amounts of energy. I also remember when I was in high school, I went through weeks of less energy than normal, but I always equated it with hormonal shifts. During my early 20s, though, I started to notice extreme fatigue. I figured it was because of all of the added stress I put myself under and the lack of sleep I was getting. Once I graduated, though, I felt much better. I was tired, but not like before. After the birth of my second daughter, though, I noticed I struggled to find energy. Again, I chalked it up to being a mother to two adorable, precarious, and energetic small ones. However, something that seemed to become more and more common was the regularity in which I was contracting strep. I went from getting it once a year, to 3-4 times a year for the past few years.

Then my health continued to shift downward. I had vertigo. I discovered I had a Venus Cavernous Malformation. I have degenerative disk disease, likely cause by a fracture in my lower spine that I sustained when I was 4. I have asthma. And….I’m exhausted. Like I was hit by a truck exhausted. At the end of this summer, I went in to my doctor, with certainty that I had strep, yet again, but detailed everything else I had on my mind. She ran lots of blood work for me, ordered an MRI, and I waited for the results.

Bianca, it appears that you have arthritis in your neck. I’m going to recommend pain management therapy, even though I’m sure you will decline.” She referred me to a pain management specialist, but I declined--for now. Just as I declined for my chronic back pain. I am able to live with the pain, so I don’t want to undergo injections until I really need it. But for now, I am able to manage just fine as long as I keep stretching. My doctor was ok with my decision for now and she was supportive of me. “Just keep moving, Bianca. That’s the best thing that you can do. Move within reason, though. Don’t go crazy!” she told me.

“Bianca, you don’t have anemia, but you do have low Ferritin.” Ferritin is the protein that iron binds to, so if is low, then you have lower iron. I show many traits of anemia, but I am not anemic. She encouraged me to shift my pescatarian diet to one that included red meat a couple of times a week. I tried it and I did feel more energy, but I also felt heavier and slower.

Bianca, you have Epstein-Barr Virus. Actually, you have so many antibodies of it, that we can’t even measure it. Based on what I can tell, you have had EBV since  you were a teenager. Have you ever felt so tired you feel like you’ve been run over by a truck? Have you had a coffee for energy, but it doesn’t seem to work?” I nodded my head. “Well,” she said as she put her hand on me, “you have Chronic Fatigue Syndrome. And right now, you are experiencing a really bad episode.

I was shocked, but calmly asked what I could do, while letting out tiny sobs. She encouraged me to rest, while also smiling knowing that it would be very difficult for me to do that. She said, “Bianca, I’m going to need you to take a diet from life. Just pull back a bit and allow your body to heal, because you don’t know the long term damage that you could be causing by not resting when you need to. Please take a couple of days off from everything as you need to. Yes, I still want you to keep moving, but go at a different pace.” She said diet because no one likes to go on a diet. Change your diet, but not forcibly go on one, right? I like that my doctor knows me well enough to know the kind of person that I am—one that doesn’t want to rely on pills and medication and a person that is always on the go. Because I love to read medical journals and whitepapers for fun, I dove deep into the throes of learning all about EBV and CFS. I know what my indicators and triggers are. I know how to adjust and adapt. I do NOT yet know how to deal with slowing down. While I try to make myself be ok with it, when it is noticeable by others, inside, I’m upset and angry. I’ve run marathons. I’ve run half marathons. I’m a college athlete. I’m a mother. I’m a wife. I work in Corporate America. I’m also a photographer. I’m an event planner. I’m a writer. I’m an adventurer! I don’t have the time to have a diet for life. I don’t want a diet from life!

Here is where I issue a blanket apology to some: I’m sorry for the inner shade I threw at you when you caught me staring at you. Those of you who are absolutely healthy otherwise, but take it for granted and choose not to appreciate your unbroken body, yeah…those people, I was jealous of them. I was envious of their lack of guilt for not exercising, of all of the sleep they were having, of their poor dietary choices---and their lack of enjoyment for eating all of those things they let themselves eat, because dangit, I want to eat 3 honeybuns, too, but I can’t because I will totally feel it later. I’m sorry. I’m not a nice person when I’m hangry. I’m not a nice person when I’m hurting. Really, I just needed a hug. Then I would eat some chocolate and lay down.

Sometimes you meet people at the right moment when you are supposed to meet them.

Last month, I found myself in NYC eating brunch next to a friend of a friend. She and I were talking about various things and I noticed that she didn’t eat sugar, or grains, or even drank alcohol. She monitored her diet very carefully. So I asked her if she was gluten-intolerant or Celiac. She said no, that she suffers from Chronic Fatigue Syndrome. She told me how it consumed her body and as typical of CFS, it attacked the parts of her body that she used most—her brain and communication skills. You see, she is a writer and she recounted to me how difficult it was for her to focus to formulate a sentence, to have a clear brain to use her language skills. She knew of the words, but she was unable to articulate and recall her vocabulary. Also, she said she had little to no energy to even get out of bed. She also told me of her friend who was a dancer, who lost the ability to to use her legs. She wasn’t paralyzed, but her legs were too heavy, too stiff, too painful to move. So she went into further detail of her dietary changes, which was a supplement to a treatment she’d received back in her native country (not at all approved for by the FDA). We had to depart, but her words stuck with me.

Then, less than a week after that, I had a discussion with a friend of mine who went through a dietary detox to reset her health. She actually went through a specific program, but as we talked more and more about the details, I was going to simplify it and determined to give it a try. It gave her great results for her health goals (not weight loss), so I told myself that November 1 would be the day I would start. It would also give me the opportunity to mindfully eat and to consider those who do not have food immediately at their disposal. Leading up to the first, though, was a vacation in Sonoma with friends and family. I ate and drank without restriction and with passion. However, I also suffered as a result from it. I felt so incredibly bloated, slow, and fat. I was exhausted, I had headaches, and body aches. I look at images from that trip and while I am truly happy, I am not at all happy with my shape. On Halloween, I stepped on a scale and was horrified by the number that was looking back at me. But this isn’t about fitness or weight, so I won’t fixate on that. I will, however, say that CFS took a big toll on me in recent months, both physically and mentally.
What was my diet?
  • Vegan
  • No dairy---no cheese, no milk, no butter (aaaack)
  • No animals of any kind. No animal broth. No fish.
  • No rice
  • No caffeine…including coffee
  • No sugar—raisins were ok, but no honey, nothing with added sugar in it.
  • No grains
  • No alcohol
  • Coconut oil for everything.
I had to prepare, yes, but it wasn’t as bad as I thought. (I did however miss eggs!) HUGE shout out to my support group who encouraged me by suggesting recipes, trying out juice, or just giving me a thumbs up.

Breakfast:

I made my own cereal of equal parts flaxseed and chia seed. I mixed in 3/4 cup of coconut milk and heated it for one minute in the microwave. I topped it with banana.
Kale Yeah juice from Whole Foods: kale, pineapple, banana, orange juice

Lunch:

Salads topped with beets, black beans, garbanzo beans, and half an avocado

Snack:

the other half of my avocado and plain hummus or sometimes artichoke and olive hummus

Dinner:

Quinoa with some type of vegetable medley
Vegetable soup
The goal was to make it to at least 10 days. On day 8, I caved and ate eggs, but I was strict with everything else! I was happy to know that eggs didn’t bother me. On day 11, I tried a bit of dairy. It didn’t affect me too negatively, but I did notice a change. On that day I also tried a glass of champagne. I took all I had to finish the glass and I immediately noticed adverse reactions. My intestines felt like they were on fire. The next day, I felt sluggish and I had a headache. Immediately, I went for my Kale Yeah juice to see if it would help and it did. But something else happened. I came across this article about EBV. Yes, I saw it was on Goop and rolled my eyes, too, but I strongly suggest you read it, especially if you suffer from CFS, Rheumatoid Arthritis, or Fibromyalgia. Much of what I took from it was the simple truth that I’d experienced first-hand. I had to change my diet. Yes, I still need rest, but I also need plants---whole, organic, non-GMO, plants as my medicine. I’ve already lost 10+ pounds, but I’m not hungry. I want a piece of chocolate and I would like some coffee, but I’m not hungry for them. Other friends who I’ve known who have adopted a plant-based diet---more than 95% plant based and cutting out all of the other stuff---have also noticed a significant improvement/positive shift in their health.

As for me, I’m gonna keep trying. I want to make it to 80, but not just arrive, but I want to dance and run into 80.

Gluten Free Mexican Chocolate Cake

Tuesday, January 28, 2014

This recipe modified from Gluten Free Goddess found here.

We loved this cake. It was so moist and delicious. If you like the cinnamon goodness of a Mexican Hot Chocolate, then you are sure to enjoy this cake! My recipe differs from the original because I just make it gluten free, not dairy-free/vegan, too.

Preheat the oven to 350ºF. Grease and dust a 9-inch cake pan with butter and gluten-free flour. You will need a bowl for your dry goods, a mixing bowl, a 9" cake pan and maybe a couple of cupcake liners for extra batter.


Dry Goods Bowl:
1 cup all purpose GF flour (found at Trader Joe's)
3 tablespoons tapioca starch
1/2 cup sugar (because I didn't have the brown sugar, egads!)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
Scant 3/4 teaspoon xanthan gum
1 teaspoon cinnamon
1 tablespoon instant coffee or espresso powder (decaf is fine)

Sift all dry ingredients and whisk to distribute evenly. Set aside.

Brew 1 cup of VERY STRONG coffee. Break up a bar of your favorite dark chocolate and set in a glass bowl. Set aside.

In the Mixer:
1/2 can canned pumpkin
2 tablespoons shortening
1/2 cup honey
3/4 cup milk
Splash of OJ
3 teaspoons vanilla extract

Let that mix until it looks smoothish. Your coffee should be done. Pour your hot coffee into the bowl with the chocolate bits and whisk away to mix them together. Wipe your drool because if you like coffee and if you like chocolate, you will wonder why you've never done this before at home. Seriously, don't drink it, you need it for your cake! That chocolate melted so wonderfully with the coffee, it's like they are doing this sweet, sweet dance....gahhhh!!

Pour into your mixer with the other wet ingredients. Slowly incorporate your dry ingredients. Mix until it looks smooth and cake batter-ish.


Instructions:
Pour the batter into the cake pan. Bake in the center of a preheated oven till firm- about 30 to 35 minutes. Please keep an eye on the cake.

Cool on a wire rack. Cover and chill.


Makes 8 to 10 servings.

Gluten Free Bread Machine Bread

Monday, October 21, 2013

DRY GOODS

2 cups almond flour

1 cup all purpose gluten free flour

2 tsp xanthan gum

4 tsp baking powder

1 tsp salt

4 tablespoons granulated sugar

2 tablespoons active dry yeast (I used Fleischmann’s dry active yeast for breadmachines)

WET GOODS

1 1/2 cups  warm  milk*

2 teaspoons vinegar

1/4 cup  olive oil

2 extra large eggs, room temperature

extra olive oil and tapioca flour for the pan

PROCESS

  1. Take your extra virgin olive oil and tapioca flour and oil and flour your bread machine pan.
  2. Whisk together all of the dry ingredients in a bowl, then carefully pour into your breadmachine.
    *I realized I didn’t have regular milk in the house. We seldom do these days because both girls seem to have a negative reaction to drinking cows milk. If I have some, it is because I know I’ll be baking or making paneer. I just happened to make paneer that morning, thus using all of my milk. Oops, so anyway I took 3/4 of heavy cream and 1/2 cup of water to make “milk”
  3. Pour (or crack) all of your wet ingredients on top of the dry mix directly into the machine.
  4. Close the lid and set your machine to process for regular white sandwich bread. This will take about an hour and a half or so, depending on your machine and altitude.
  5. When done, take out immediately from the machine so it doesn’t stick to the sides.
  6. Enjoy!

I adapted my recipe from this one here found at the Art of Gluten Free Baking. I also referred to Gluten Free Goddess’ tips for bread machines.

Notes: Xantham gum is expensive. I was lucky to find it in the bulk goods section. I knew I only needed 2 teaspoons, so I took the smallest container and filled it only halfway. This was quite a bit of savings. Also, my all purpose gluten free flour comes from Trader Joe’s. Don has enjoyed everything that I’ve made with it so far, so it seems to be a quality substitute. He prefers it over the Bob’s Red Mill Gluten free. Speaking of Bob’s Red Mill, that is who I used for the almond flour. Going forward, I will use 1 cup of almond flour and 2 cups of the all-purpose flour. This bread tasted nuttier and earthier than I wanted, but it was still good!

Recipe Monday: Avocado Snack

Monday, March 18, 2013

Say whaaaaaa??? You mean to tell me you are going to give me a recipe for an avocado? Hello Bianca, that's like the easiest thing ever. That's like saying, here's a recipe for a slice of store bought bread. Um...sure.

I like a quick snack that packs a nutritious punch. This is my go-to happy snack/appetizer. Used to when I would eat avocados, I would get a tickle in my throat and I thought I was mildy allergic to them. But this way, I don't get that tickle. It is pure deliciousness! MMMmm

Avocado Snack

1 avocado
1 lime (will only use half of the lime)
pinch of salt

  1. Cut your avocado in half, lengthwise.




  2. Slice it up and lay it on your plate. Cut your lime in half and squeeze the juice from half the lime onto your slices.


  3. Add a pinch of kosher salt across the slices, then devour!


Do your best to not want to drink a margarita because the lime and salt will definitely have you wanting one. :) 

Happy Monday!

National Chocolate Cake Day!

Sunday, January 27, 2013

I like any reason to celebrate. So when there's an obscure holiday, like National Chocolate Cake day, well, by golly, I simply must eat/make some chocolate cake! Thank goodness for Pinterest, because I was just about to go to the store to buy a slice, but I really, really wanted to try my hand at making one from scratch. Martha, you are a genius!

First I started out by measuring the ingredients. I doubled the recipe because I was making a batch of "normal" cake and a batch that would be gluten free. To make it Gluten Free, I used a GF all purpose flour and a gf baking soda (I wasn't sure if there is a such thing as non-gf baking soda, but I used it anyway)

Interesting story about this. How long has it been since I've baked that I now only own a small glass liquid measuring cup (I used to have this gloriously large almost 5 cup liquid measuring cup). My large one has been broken for nearly a year. Also, all of my measuring cups (shaped like large spoons) are missing, except the 1/2 cup! What?? No worries, though. I guess this is just the excuse to get these lovelies. They are near the top of my wish list! I made it work, though.

Something to note: When I mixed the GF recipe, I added 1 cup of warm water according to the instructions. I probably would have only added 1/2 a cup. Also, it was quite a bit "earthier" when I did the mixing bowl taste. Not bad, just a different type of flavor that what I was used to. The cake passed the husband test. He proclaimed it a victory and said I didn't need to ice it. Also, remember to butter and flour your pans and don't just butter them. ha!

When I made the regular cake recipe, the batter was so sinfully delicious. It took everything in me to not eat it all. Wow. No really, wow! I skipped the homemade caramel part. I don't own a candy thermometer and the goal was the cake, not the filling. Heck, the icing wasn't even the goal for this one. I still made the icing, though, just didn't add the additional melted chocolate on top of the cocoa powder.

I stacked two of my 9 inch rounds, frosted it, and voila! Here is the final product:

I'm totally excited! I also made a tiny 4 inch personal cake for my BFF. Because how much better is chocolate cake when you share it??

The girls are totally going to be excited to have a slice of cake. Especially the Sugarbean. She helped act as a taste tester. She even willingly bypassed a donut in the morning to enjoy a slice of cake in the evening. Too bad I didn't finish the cake until after her bedtime, but rest assured, she will have a slice for dinner on Monday. She was such a great helper!

And in July, there is such a thing as National Chocolate day, so you have a few months to plan how you will celebrate. In the meantime, check out how my Beloved elected to celebrate that holiday back in 2011.

Cheers for chocolate! huzzah!

Gluten Free Cooking: Trader Joe's Corn Pasta

Monday, December 10, 2012


It's no secret that we have shifted our eating adventures to be more Gluten Free and not just for my Beloved.  Instead of just inhaling salad all every few hours, we had to come up with something with a bit more substance. Seriously, the boy has lost about 30 pounds with all of this. He was ok to lose maybe 15, but yeah. And since the part-time job has required more physical activity of him, he is looking shredded and strong! I would guess he is nearing the low body fat % and weight he was when I met him. Lean and mean, that one and I'm not really complaining. I'm enjoying it, plus, it is motivating me to get it in gear. daydreaming....ahhhh...wait, what? Oh right...

C'mon, I'll admit that I've been a slacker in the researching different foods department. My thinking...you don't want gluten, cool, lettuce. Lettuce doesn't have it. And eggs! Eggs don't have it! and wine! Yeah, wine. Basically, that's been the go-to meal for the past, hmmm...oh, several weeks. If you follow me on instagram, then you knew I'd been blowing it up with food images for a long while. And then, our food images came to a stall because well, there's only so much lettuce (and eggs or Chipotle) I can post. (Except for coffee. Oh man, coffee is like the supermodel of instagram. I can't get enough of the coffee pics! Now I want some coffee.)

Anyway, I sat myself down and said, "Hello Bianca! Duh, go to Trader Joes's because they are bound to have some thing that will give you a jump start. Take the reins and make it happen." And I did just that. (By the way, ol' Wal-mart has even stepped up and has a 4x4 foot space of Gluten free goodies!) I found this awesome Corn Pasta where the ingredients were corn flour (clour??) and water. That's pretty basic right there, so why not.

I prepared it as normal, cooking it only slightly longer than regular pasta. No, that had nothing to do with the fact that I had to go and separate my girls from one another because they were in the background wreaking havoc in the living room and the baby was some how naked from the waist down yelling she had to use the potty and I was praying I didn't find a surprise! Not at all. When did she learn to take off her diaper??

As I poured the pasta into the colander, I thought, hmmm...smells like corn. Obviously, right? But then it looked quite tasty! It felt like pasta. It had every single property of it, except semolina flour, there was corn flour. Amazing!

I topped it with some of our homemade marinara. Don actually makes it! He starts with the San Marzano tomatoes we canned from this summer. Adds some carrots, herbs, and what not. Then, will add some yummy sauteed mushrooms and Kosher salt. It's delish! If you want the recipe for that, I could post it, too...if he shares it. (he he he)

Anyway, this was a win! Great flavor and texture. Decently priced at $1.29 a bag. It comes in spaghetti and penne shapes. We all enjoyed it. Best of all, it is gluten free and he wasn't starving an hour after eating it!!

Over dinner, he and I were discussing how we can spin it into a Mexican themed dish. Enchilada flavored lasagna (mind blown!!) or taco spaghetti. We also thought, maybe we could make our own corn pasta, too! If you have a Trader Joe's nearby and you need some gluten free pasta, and want to try something other than what you have been doing, check this stuff out. While there, get yourself some 3-buck Chuck red table wine, too. You can never have too much wine, right?
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