2 Year Mark


So, I was originally going to post a recipe today, but in light of this “event,” I decided I would do something a little differently today.

As some of you may know, my two-year mark of being diagnosed with FM was yesterday. It may have been my subconscious, since I didn’t actually realize this until now, but I didn’t feel great all day yesterday! Every time I ate, I would feel fine for about twenty minutes, and then my stomach would start hurting. I’d start being hungry about two hours later – as per usual – but it was still uncomfortable.

To help all of you who have just been diagnosed, I’ve created a new page with meal ideas! Aren’t you guys excited? ;) I hope you find it useful. It’ll be up soon, as I’m still ironing out all the little details to make it totally customized to what I eat – rather than a generic meal page.

Let me know if there’s anything else you’d like to see here! Oh, and go check out my 1 Year Mark post if you want to see a typical day for me – last year. Things have changed kind of a lot since then.


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Oatmeal Chip Cookies (FF, GF)

imageRemember the Flourless Chocolate Chip Cookies I posted about back in August?

To me, they represented love, family, and the ideal chocolate chip cookie. Also, I’m sorry for not posting for an entire month. School and life have been very, very busy lately.

These cookies represent the beginning of a new season to me. The crisp reddish-orange leaves on the trees. The smell of cinnamon-carrot baked oatmeal – my breakfast this morning. Coziness.

If you didn’t really like the Flourless Chocolate Chip Cookies, I think you’ll like these. They’re similar, but in these, every flavor morphs together beautifully, and it has a different taste than the flourless ones, where each flavor shines through individually.

So, without further ado, I shall now post the recipe for you, inspired by Delicious as it Looks (thanks Dianne!).

Oatmeal Chip Cookiesimage(1)
makes 22 cookies


1 1/4 cup rolled oats (gluten-free if needed)
3/4 cup FF flour blend* or rice flour
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
5 tbsp butter
1/3 cup dextrose
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
1/8-1/4 cup chocolate chips, depending on tolerance and taste


1. Preheat oven to 350F. Grease two cookie sheets.
2. In a medium bowl, stir together oats, flour, cinnamon, baking soda, baking powder, and salt.
3. Cream together butter, dextrose, and brown sugar in an electric mixer on medium speed. Add the egg and vanilla and beat until smooth, scraping sides of bowl. Turn mixer to low and slowly add oat mixture. Mix until incorporated. Fold in chocolate chips.
4. Drop dough in heaping tablespoons onto cookie sheets and flatten slightly with the back of a spoon (or the palm of your hand). Bake 10 to 12 minutes, until lightly browned on bottom edges.

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Flourless Chocolate Chip Cookies (FF, GF)

IMG_5376[1]Sweet, gooey, delicious chocolate chip cookies, fresh out of the oven.

One of the reasons why they’re called “flourless chocolate chip cookies” is because I have another amazing chocolate chip cookie recipe that’s similar, but uses white rice flour.

The other reason is just that: they’re absolutely flourless – basically. If you want to get technical, ground oats are, in fact, oat flour, but you shouldn’t be grinding the oats that far down (hint hint).

Aside from the fact that this recipe is absolutely amazing, it also only takes six minutes to cook and makes six good-sized cookies (if you flatten them, which I did). If you’re like me – and you love to make and try new things – the less a recipe makes, the better. You can also double it if you’d like a full dozen.

I bet you’re just dying to have the recipe right now…. I lost it, sorry.

Just kidding. Here it is.

Flourless Chocolate Chip CookiesIMG_5374[1]
makes 6 cookies


3/4 cup rolled oats
1/4 tsp baking soda
1/8 tsp salt
2 tbsp brown sugar (no substitutes!)
1 tbsp plus 2 tsp dextrose
1 tbsp chocolate chips
1 tbsp oil
1-2 tbsp oat milk, or milk of choice (start with 1)


  1. Preheat oven to 375F. Lightly grease or line a cookie sheet.
  2. Blend first 5 ingredients together in a food processor or blender.
  3. Mix in other ingredients and scoop onto cookie sheet. Flatten with your hand or the back of a spoon.
  4. Bake for 6 minutes and enjoy.
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Chocolate Chip Mini Muffins (FF, GF)

Story time!

I found this recipe on a food blog called Chocolate Covered Katie. I love this girl. For one, she loves chocolate – so that makes her an automatic bestie – but she also is very conscious of additives and those nasty ingredients that companies put into their products to increase shelf life, or increase the color intensity, or make them sweeter.

She doesn’t follow the low-fodmap diet, but she does follow a vegan diet and lives a healthy lifestyle. Her recipes usually only have a few ingredients and are delicious all the same.

Anyway, so I saw these chocolate chip mini muffins in which she used almond meal, which sparked an idea… what if we used sunflower seed meal instead? Would they turn out the same?

I personally think they turned out better.

Note: To make sunflower meal, place a heaping cup full of plain, hulled sunflower seeds into a food processor and pulse until almost smooth – there should still be chunks left over. To make Sun Flour, continue pulsing until smooth, but be careful not to make into sun-butter. Can be used as a substitute for nut flours in most recipes.

Chocolate Chip Mini MuffinsIMG_4738
makes about 15 mini muffins


1 cup sunflower meal
scant 1/4 tsp salt
1/4 tsp baking soda
2 eggs
2 tbsp pure maple syrup
2 tbsp virgin coconut oil
2 tsp white vinegar
handful of chocolate chips


  1. Preheat oven to 280 degrees F. Line a mini muffin tin with 15 liners and/or lightly grease.
  2. In a medium bowl, combine all dry ingredients. Set aside.
  3. In a separate bowl, whisk together all wet ingredients. Pour wet into dry and stir to form a batter. Scoop into mini-muffin tins, filling a scant full.
  4. Place in the oven and immediately increase temperature to 325 degrees F. Bake 22 minutes, then remove from oven and let cool at least 15 minutes before removing from muffin cups.
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Sunflower Seed Butter Cookies (FF, GF)

IMG_5134[1]Mm. Crispy on the outside, soft on the inside.

What am I talking about, you ask? Why, nothing other than sun-butter cookies!

Unlike many of the recipes from my mom’s stash, this one did not originate in my grandmother’s kitchen. Instead, it was a published recipe that my mom (or grandmother, you never know) came across.

If you haven’t guessed already, sun-butter is an alternative to peanut butter for those who don’t tolerate peanuts or almonds (and other nuts). I’m one of those lucky few. Actually, I haven’t tried peanuts yet, but sun-butter tastes so good (and isn’t as sticky as peanut butter) that I haven’t looked back.

As a side note, peanuts and almonds (macadamia nuts, pecans, etc.) are two different classes. Peanuts are legumes, which means that while you may have an allergy or intolerance to peanuts, other nuts may be perfectly fine for you. I haven’t taken that risk yet, though my nutritionist strongly recommends that I do.

These cookies go well with Strawberry Jam. *wink wink* You can also add chocolate chips if you’d like, or! What if you put the jam inside the cookie? So many ideas…

Sunflower Seed Butter CookiesIMG_5137[1]
makes about 27 cookies


1/2 cup butter
1/2 cup sunflower seed butter, or nut butter of choice
1/2 cup dextrose
1/2 cup brown sugar
1 egg
1 + 1/4 cups white rice flour
1 tsp baking powder
1/4 tsp salt


  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or lightly grease.
  2. In an electric mixer, thoroughly mix butter, sun-butter, sugars, and egg.
  3. In a medium bowl, blend all dry ingredients. Add flour mixture to sun-butter mixture and mix until combined.
  4. Roll dough into 1 1/4″ balls and place on prepared cookie sheets. Flatten crisscross style with fork dipped into rice flour. Bake 10 to 12 minutes.
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Strawberry Jam (FF, GF, LF)

IMG_5130[1]I stumbled upon this recipe about the same time I came across the Chocolate Cupcakes on Delicious as it Looks. Now, I never particularly liked jam all that much – not by itself, anyway – but I’ve been wanting a substitute for a while, so that I can recreate a PB&J. After all, it’s the classic American sandwich!

Unlike most jam recipes you find on the Internet, this one does not contain pectin. Pectin is used as a thickening agent in jams and jellies. Although it’s fine for a low-fodmap diet, I would prefer to use something that I keep in the kitchen consistently. Enter tapioca flour and cornstarch – both are thickening agents as well.

Oh, and don’t forget; this jam is low-sugar, too, i.e “lower than store-bought.” It pairs well with Sun-Butter Cookies or oatmeal. It’s also very delicious, albeit a bit sticky when you first make it. It saves for about a week in the fridge, so I would freeze it if you’re not going to eat it within a few days.

A serving size is about 1/3 of the recipe.

Strawberry JamIMG_5127[1]
makes about 1/3 cup


1/2 lb. fresh strawberries, rinsed, hulled, and halved
1/8 cup dextrose
1 tbsp. cold water
1 tsp. + 1/2 tsp. lemon juice
1 tsp. + 1/2 tsp. tapioca flour (or cornstarch)


  1. Place the strawberries into a medium saucepan and mash with a potato masher (recommended) or fork. Stir in the dextrose. Combine the water and lemon juice in a small bowl and stir in the tapioca flour (or cornstarch) until smooth. Stir this mixture into the strawberries.
  2. Bring strawberry mixture to a boil over medium-high heat. Reduce heat to low and simmer, stirring every 5 minutes, until mixture has thickened and reduced to about a half, approximately 20 minutes. Remove from heat and set aside to cool. The jam will thicken up more as it cools. Refrigerate and use within a week or freeze.
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Chocolate Cupcakes (FF, GF)

IMG_5120[1]I had my annual (or six-month, can’t remember) nutritionist visit a while back, in June. Of course, I was expecting a glowing report from them on how I had gained back the weight I had lost, how I was following the diet so strictly, how I felt so much better afterwards, and how generally healthy I was.

I was wrong.

I’ll state the positives first: Yes, my symptoms have improved 99% since starting the low-fodmap diet. Yes, I have gained weight and grown, so no stunted growth (I personally think I suffered a minor case of stunted growth, because I went from “supposed to be 5’7′” to “supposed to be 5’5″ or 5’6″”). Yes, I am following the diet very strictly. Yes, I am a star patient. Yes, I am mostly healthy.

Mostly. See, I’m still underweight. My lovely nutritionist told me that I need to gain more weight, but it’s not a priority. Also, my calcium was low. Very low. I was having half a Greek yogurt every other day, or something crazy like that.

Needless to say, I was told to try oat milk (after I explained why I couldn’t have LF milk or rice milk) and see how it goes, as well as a calcium supplement, a cheesestick, and a whole Greek yogurt. Per day. I just about cried.

However, now, a month or so later, I am having 1/4-1/2 cup of oat milk per day, along with a 1 oz. cheesestick and a whole Chobani Greek yogurt. My mom ordered the calcium supplements through Amazon (Posture-D, if anyone’s heard of it or knows where to get it locally).

Anyway, I recently was surfing Delicious as it Looks when I came across something that seemed to have been beamed down from Heaven. There it was. A chocolate cupcake recipe that she said, and I quote, “And no one could tell they were gluten-free.”

What more could I ask for? Chocolate + Normal Tasting = LOVE! I did make a few amendments to suit my own needs, though.

Chocolate Cupcakes (FF, GF)IMG_5119[1]
makes 12 cupcakes


3/4 cup dextrose
1/2 + 1/8 cup white rice flour
1/4 cup tapioca flour
1/4 + 1/8 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup oat milk, or milk of choice
1/4 cup canola oil, preferably organic
1 teaspoon vanilla extract
1/2 cup boiling water


  1. Preheat oven to 350 degrees. Line standard muffin/cupcake tin with 12 liners and/or lightly grease.
  2. Thoroughly combine the dextrose, flours, unsweetened cocoa powder, baking soda, baking powder, and salt in an electric mixer. Add the egg, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water by hand. Batter will be thin. Pour into cupcake cups, filling about 3/4 of the way full. Bake 15-18 minutes or until cupcakes test done with a toothpick.
  3. Cool completely and dust with powdered dextrose.
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