Maamoul are a Lebanese traditional dessert especially around Easter.  They are a Lebanese pastry that come in several fillings ranging from dates, pistachios, to walnuts and more. My personal favorites are the date filled ones. My mom used to always bake dozens upon dozens of batches but after I got diagnosed with celiac, it got a little harder and took me some time to figure out a recipe that I liked. This year, I finally whipped something up that I thought would be worthy of sharing with the rest of y'all and it's actually quite easy. They taste just about the same as the originals and can definitely satisfy your sweet tooth without the added sugar.

Here's the recipe:

Pastry dough:
2 cups of Gluten Free all purpose flour (I used Enjoy life's)
2 1/2 cups of Gluten Free Polenta (Corn meal)
2 1/2 cups of Coconut oil (feel free to replace this with butter)
1/2 tsp of yeast
1 Tbsp Rose water
1 Tbsp Orange blossom water to taste

Start off by combining the all purpose flour and polenta in a large bowl. Proceed by adding in the coconut oil rubbing it into the flour until it forms a gritty texture. Make sure to rub the ingredients together rather than kneading. If preparing overnight you can let it rest in a cool area. Add the yeast, rose water, and orange blossom water the next day. If not, let sit aside in a cool area or the fridge for 25-30 minutes. Afterwards, combine the yeast, rose water, and orange blossom flower and mix them into the dough. Knead the dough and let it rise for minimum 30 minutes.

Dates Filling: 
2 cups of dates
a splash of rose + orange blossom water to taste
1 tbsp coconut oil

While you wait for the dough to rise, combine the dates with rose and orange blossom, or you can also leave them on their own if you wish. I also added some coconut oil in order to form a smoother paste. You can either knead it by hand or in a mixer. I used my hands as I felt I had more control over the dates and deciding how smooth I wanted the paste.

Once the filling is ready, take the dough and form dough balls. You may then proceed by filling each ball one by one with some date filling. In terms of shape, you can just do a simple circular dough ball, use a mold, or anything you wish. I decided to shape mine the way my mom used to when we were kids. In order to do that, I took a piece of dough and rolled it out using a rolling pin. I then took some date filling and rolled it into a sausage like shape using my hands. I placed it into the dough and rolled the dough over it. I then folded the dough into a circular shape which resembles that of a donut.

And that's it! :) It's as simple as that.

Once you have your Maamoul ready, place them onto a baking sheet lining it with parchment paper or just greasing it with some oil. Bake the Maamoul for approximately 30 minutes at 350 degrees. Once the Maamoul start browning, remove them and allow to cool for at least an hour. You can also sprinkle some icing sugar once they have cooled. There you have it, gluten free Maamoul for everyone to enjoy! :)

Here is the final result:








































I hope this helps some of you in making some gluten free treats for Easter or any other events. :)
Happy eating,
xox Léa S.

Have any comments, questions, or suggestions?
Please leave them in the comments below, I would love to hear your feedback! :)

Finally! The wait is over. For those of you who didn't know, I have been on an elimination diet for a little over a month. This type of elimination requires you to cut out certain foods based on your condition for a set period of time. The purpose is to be able to identify which foods are your trigger foods once it has been reintroduced into your diet. This would help you figure out which foods to steer clear from. In my case, this also allowed for my gut to rid itself of toxins and restore my immunity by strengthening my immune system and healing my small intestine.

Today is the big day because it has come to an end! :) To celebrate (and by popular request),  I decided to share with all of you some of the things I have been eating for the past month and a half. For many this would seem almost impossible seeing as you are restricted on many foods but reflecting back, it really isn't that bad at all! It's all about finding alternatives and getting creative in the kitchen. :)

I have provided pictures for most of the recipes (some are missing because I forgot to take pictures, but I will add them eventually. Sorry!)

** All of these recipes are free of : Gluten, dairy, eggs, soy, corn, coconut, peanuts, pepper (seasoning as well as vegetable), avocados, sesame, refined sugars, processed oils, potatoes, eggplant, and tomatoes.

So, without further ado, heres a breakdown of what I've had for breakfast.

Click the pink titles to jump to the recipe page :) .

Chia Pudding 
Four Ingredient Rice Flour Pancakes 
These aren't the savoury pancakes you're probably thinking of but, these will do when you're on the elimination diet and you could use them for a sweeter or saltier treat.

Green Smoothie
Spinach or Kale
1 Tbsp Flaxseed
Frozen berries of choice (I stuck to raspberries and blueberries because strawberries were a no-no)
Coconut milk or Almond milk (I used almond milk because I had to avoid coconuts)

Gluten Free Oat Bars 

**Adapted from Pop Sugar



These were a life saver for me because they lasted me about a week and I was able to snack on them or eat them when I needed a breakfast on the go.

Almond Butter + Blueberry Cookies 
Gluten Free Oatmeal Cookies 
Another favourite of mine! (I love oatmeal cookies!!)

Quinoa Crunchies + Almond milk 
Since I was not able to eat remotely any cereals, I bought myself some Quinoa Crunchies and ate them with almond milk or on their own as a snack!

These come in three flavours : Original, Cinnamon (my personal favourite), and Chocolate!
Here's a picture for reference. This is the cinnamon flavour.
Quinoa Oat-Carob Cookies


















**Thanks to Sheryl from http://30daysofnew.weebly.com for this recipe! :)

Overnight Oats
Rice Crackers + Almond butter + 1 serving of fruit
















This one's plain and simple if you need something quick in the morning.
2 Rice Crackers
1 spoon of almond butter per cracker
Top with fruit and drizzle honey OR eat with a serving of fruit on the side (I had mango)

Pumpkin Spice and Walnut Muffins 
I absolutely loved those!!! EEEK, ok. moving on..






















Blackberry Lemon breakfast Oatmeal Cookies 
If you like a little kick in your oatmeal cookies, you should definitely try these out!
I personally prefer the plain ones over these.. or oatmeal raisin! :)

Link to recipe: http://iowagirleats.com/2014/03/14/lemon-blackberry-breakfast-cookies/

I hope this helps some of you whether your goal is conscious eating, the elimination diet, or simply just looking for breakfast ideas/alternatives. Let me know if you choose to try any of the following recipes and which one was your favourite! :)

xox Léa S.

Ingredients
1/2 cup of gluten free flour (**options at the bottom)
1 tsp of cinnamon
1 tsp of nutmeg
1 tsp ginger
1/2 tsp baking powder
3/4 cup pumpkin purée
1/4 cup + 2 tbsps of olive oil
1/4 cup honey
3 flax eggs (1 tbsp flax to 3 tbsps water = 1 egg)
2 tsps of vanilla extract
Walnuts

In a seperate boil mix all liquids.
Add in the dry ingredients and mix.
With the walnuts you could either fold them into the mix or simply use them to top the muffins.

**For a heavier based flour use either: Brown Rice flour or buckwheat flour (this will give you a sturdier muffin, easier to take out of the muffin pan).

For a medium based flour use oat flour which is what I used the first time. This gives you a slightly different consistency but they all taste just as good as the other! :)

This is another easy overnight breakfast option. You can also get creative with this, and try out crazy flavours and combinations.

Ingredients
Gluten Free Oats (however much you desire I would put about 1/4 cup)
1 1/2 spoons of almond butter
1/4 to 1/2 cup of almond milk
Optional: Vanilla extract and cinnamon

Prep
Refrigerate over night.
Top with Fruit in the morning or dark chocolate chunks, or both.

Ingredients
1 cup gluten free rolled oats
1/2 cup oat flour
1 tsp of cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 + 2 tbsps of olive oil
1/4 cup of honey
2 flax eggs
2 tsps of vanilla extract

Prep
1. Mix all dry ingredients.
2. In a seperate bowl, mix all wet ingredients until well blended.
3. Add dry ingredients and blend until smooth.
4. Line a baking sheet with parchment paper and bake at 350 F.
5. Bake for 15-20 minutes (or until the top of the cookies look slightly brown)
Yields about 12 cookies

Ingredients
1 Cup gluten free rolled oats
2/3 cup of buckwheat or rice flour
1 tsp baking soda
1 tsp salt
1/3 cup of Olive oil
1/2 cup of Honey
1/2 tsp of Vanilla extract
1/2 cup of blueberries

You could also try:
1 cup of Almond butter
1/2 to 1 cup of blueberries (depending how much fruit you like in your cookies)
1/2 cup of honey
1 flax egg

Ingredients
1 cup of almond butter
2 cups of gluten free rolled oats (I used Bob's Red Mill)
1/2 cup of Honey (you could sub this for agave or maple syrup)
2 flax eggs (1 tbsp of flax for 3 tbsps of water = 1 egg)
1 tsp baking soda
Vanilla extract + Cinammon for extra taste (those are my two favourites!)
** Feel free to add some protein if you'd like! (vanilla or chocolate)

Prep
Mix all liquids together. Stir in the oats and baking soda.
Use a baking sheet to flatten the mixture and bake for 10-15 minutes.
Bake between 325-375 F (depending on how strong your oven is)

Ingredients
1 flax egg replacer (1 tbsp of flax for 3 tbps water)
1 tsp vanilla
1 cup rice flour
1 cup of almond milk (you could sub this for water as well)

Prep
1. Combine almond milk, egg replacer and vanilla together
2. Add in rice flour until desired pancake batter consistency is reached
3. Heat skillet on medium heat with a little bit of olive oil
4. Pour some pancake mixture onto skillet, flip once it starts bubbling

Top with Almond butter, raspberries (or any fruit of choice), and honey for a sweeter treat.
Top with z'aatar (thyme mixed with olive oil) for a savoury breakfast or snack.

This recipe is super easy to make, and is best when done overnight. It can be altered to satisfy any craving you have. I made vanilla, but you can definitely substitute for some chocolate protein powder or almond milk. There are a few recipes over the internet that go beyond your classic flavours, such as birthday cake flavours. So feel free to get creative with this one!

Ingredients
1 Cup of almond milk
2 Tbsps chia seeds
2 Tsps of vanilla extract
Optional : Natural Sweeteners (ex: maple syrup, honey, agave)

Prep
Combine all of these ingredients (you can use a blender) and place in fridge overnight.
You can also add granola, your choice of fruit or nuts in the morning! :)

*Thanks to my naturopath for this one :)

Finding out a member of your family has a permanent life-changing condition can be confusing and sometimes overwhelming. If it's someone you're living with, this is likely to affect your life as well. Léa has been posting about her personal experience living with celiac. In this post, I discuss the sibling's perspective.

Everyone who knows us knows that Léa, Carina and I are very close. We spend 80% of our leisure outings together, have the same friends, sleep in the same room. People have dubbed us the Saad Sisters, PLC, and Camille's daughters for short. Inevitably, we were on this journey with Léa from the beginning.

It's hard to explain how to react to your sister's personality taking a 360, and not being able to help her. For a long time, we couldn't figure out the cause of her depression and pain. Someone who is very lively, sarcastic and funny had become pretty much bound to her bed, couldn't eat, didn't want to go out. When she finally got diagnosed, it was bittersweet. It was both a relief, we finally know where this is coming from, but also a thousand questions came up. What the heck is gluten? What do you mean it's not only in wheat? How severe is this? It's also in shampoo??? Are the symptoms reversible?

When we took in that this is going to be a condition that is going to affect all of our lifestyles, we started to research the smallest things. Here's a small compilation of a few tips and tricks on how to deal with a friend who is celiac, or has any other food allergy.

1. Cross-contamination is an issue, whether the person is anaphylactic or not.
Celiac is a silent disease, meaning the symptoms are vague, and often not visible. The most obvious thing to do is to look at labels and avoid food with gluten. But it doesn't end there. We share a kitchen and a fridge. This can be challenging when the family does not decide to go gluten-free in terms of cross-contamination. The easiest thing to do is to buy separate kitchenware. No sharing toasters or microwave ovens. Not everybody has a massive kitchen, we sure don't. You can dedicate specific pans for gluten-free use only, or place aluminum foil on the baking sheet/pan to avoid cross-contamination. Yes, it's that serious. Gluten can seep into kitchenware apparently, and washing them might not always work. We got tupperwares and labelled them "gluten-free" using them only for gluten-free foods that we can share.

For spreads, like the homemade hommos and labneh, we store them in two separate containers. This makes sandwich-making easier. This is because once the spoon or knife touches a gluten source, it contaminates the spread making it unsafe for a celiac to consume. I often cut up all my gluten free ingredients before moving onto the gluten ones. If I do take out bread before cutting my slice of cheese, or whatever, I just make sure to wash my hands before touching the cheese. It becomes second nature.

2. Check the Allergen Menu before going out
Going out to eat can be hard. We research menus before heading out. A lot of times, the waitresses and restaurant staff do not take the time to memorize the ingredients and preparation of the food they serve. This is especially in the cases where the food arrives prepackaged to the restaurant (ex. dressings, pre-cut fries, etc.). In some cases, it's the preparation in the restaurant. For instance, frying fries in the same oil as onion rings or breaded fried chicken is a source cross-contamination, and is also harmful to a person with celiac disease. It might be tough to decide on a place, but Googling and asking questions is important and helpful. It may be annoying for a busy waitress, but it's their job to answer your questions.

3. Be supportive, but not pitiful
It's hard for me to go out and have my sister not be able to eat or drink. However, it's important to not pity the person. Being supportive is important, but pitying can cause the person to be uncomfortable and sometimes feel as if they are a burden. Instead of going out, perhaps organize some fun barbecues and dinner parties. This way, they can feel included and do not have to feel anxiety or worry. Looking up 100% gluten-free restaurants, or restaurants with a dedicated gluten-free kitchen, is also a great idea. Our favorites are The Dirty Bird, in Kensington Market, and Olive and Chili, in Ottawa.

4. The symptoms can be confusing 
The vague and lingering symptoms can change the way the individual thinks in their daily life. A couple of months after cutting out gluten, Léa would complain that her stomach was hurting. I asked her if maybe she's hungry, and her response was "I'm not sure. I've had stomach pains for so long, I can't remember what hunger feels like." This is true with many aspects of her life. A lot of the symptoms are so vague and overlap with daily bodily cues that it's sometimes hard to identify whether it's a flare-up or just a "normal" feeling, unrelated to celiac.
In our experience, I think it's safe to say that if the individual has several symptoms showing up, for instance a migraine, a stomach ache and mood swings lasting several days, they have likely been glutened. Unfortunately, there isn't much we can do other than wait it out and be more aware about our daily habits, where and what we've been eating.

5. Educate yourself
Educating yourself about the condition not only shows them you care but also helps you navigate your life in a way that includes them. If people ask questions, you can answer and help bring awareness to whatever the disease is. Many dietary restrictions can seem as a fad or "pretentious". A lot of people cut out gluten because it makes them sick and they don't have the option too. However, they are perceived as obnoxious and demanding, when this is often not the case at all.

I once worked in a restaurant where a kitchen member told me that it's not their problem that the customer has an allergy. I not only took offense to that but also learned that some people do not care and are ignorant about allergies. Perhaps they are taking their health for granted, but I'd rather not get someone sick and keep their experience pleasant, whatever the occasion.

I hope these few tips helped you learn more about the effects of celiac from a social stand point. If you have any tips/trick for us, please let us know!!

- Patty :)

I came across a post today that talked about a bunch of desserts that every person living in Toronto should try this summer. While this post seemed pretty appealing - because let's be real, who doesn't love dessert.. - the subhead of the post is what really struck me which is what inspired this post. Under the title read "Gluten Free is SO 2015". Now obviously this was probably meant as some light hearted joke or what not, but this really struck me because it is the perfect example of the stigma around a gluten free diet being seen as a fad(which for some people it obviously is, but not all of us! Exhibit A over here :) ). You don't see people saying a peanut allergy is SO 2015 right?

Just FYI, you don't think gluten free people want to enjoy those desserts too?! I would die for a donut cone ice cream, some decadent donuts, or some next level ice cream cones. Those desserts would be on my bucket list just as much as yours IF ONLY I would even be able to indulge in them. IT actually sucks sometimes seeing these posts and knowing that I can't just go out and enjoy them while spending the day downtown. Instead, I start thinking up of ways to revamp the recipe so that I could make it at home which hey, don't get me wrong, I do not mind at all and actually enjoy doing :) but it's just a reminder that we do enjoy our dessert as well and Gluten Free is not SO 2015 for all of us but kind of more of a life long thing.

I get that saying "Gluten Free is SO 2015" was definitely just a light hearted joke, and I am not particularly offended (luckily I don't get offended easily, but some people would!) by it but I just wanted to point out that this just goes to show how many places don't take it seriously because it is seen as more of a fad rather than anything else. I'm sure I wouldn't only be speaking on my behalf but other celiacs as well by saying that it would be nice if there were actually more places who took the disease more seriously and took the right precautions so that we can enjoy their tasteful treats too! :) Although there are a few Toronto bake shops which already offer an extensive amount of Gluten free goodies (one of my favorites Bunner's bakeshop in Kensington Market), they are not widely available to us!!

For my fellow Celiac's/Gluten intolerants as well as the rest of you, here's a list of places you can enjoy gluten-free treats on the go, or on a nice summer day so you don't feel so bad about yourself ;) :

**Disclaimer: there are obviously a TON of GF treats found in grocery stores but this is for more of a grab and go type of thing!

- Menchie's Frozen yogurt : Many but not all are gluten free. The gluten free flavours will have gluten free listed on them which is your indicator to go nuts.
- Yogurty's : Same concept with the Gluten free flavours as Menchies.
- Bunner's Bakeshop: Located in Kensington market, this bakeshop has everything from poptarts, to cinnamon buns, cupcakes, and ice cream!! LOVE this place (* the french toast cupcake is to die for;) )
- Prairie Girl : Located on King St. West in Toronto, this place has amazing gluten free cupcakes. The first time I had one, I had to go back inside and make sure they were actually the gluten free cupcakes because that's just how good they were! They don't have that many flavours, but super worth your buck. :)
- Amadeus Cakes & Patisserie: Has some tasty macaroons and the best one's I have ever tasted to date (in my opinion) and they are all gluten free!! This sweet spot is located in Thornhill, right off of Clark and Bathurst.
- Olive and Chili : If you are located in the Ottawa area, then you have been blessed with this entirely gluten-free shop. They don't only offer desserts but a wide range of foods as well, ALL gluten free so you don't even have to worry about CC. In terms of desserts, they offer a wide variety ranging from Danishes, cookies(Oatmeal's my fav!), cakes, and ECLAIRS!!! (another one of my absolute favs). This has become one of my go to's.. but unfortunately because I don't live in Ottawa, it's only like a twice a year thing.

*(I have a couple pictures of some of these desserts that I'll link at the bottom of the post)

Those are the one's I could think of off the top of my head. Do you know of any gluten free dessert places?! If so, please let me know in the comments below or message me! :) I always love getting suggestions, and feedback.

Happy eating! :)
Léa S. :)

 Bunner's Bakeshop cupcakes                               Amadeus Macaroons 

The french toast flavor is the cupcake to the right in the second row from the top! :) So delish!!

Amadeus' Macaroons in Earl grey (my personal favorite!), salted caramel, and vanilla!

Red Velvet cupcakes!

As relieved as I was that I had finally found an answer to my problem, I knew making the shift over to a gluten free lifestyle was not going to be easy. Many say, oh it could be worse, or oh that's not too bad.. but there are actually many components to going gluten free when it is for health purposes rather than going gluten free by choice. Choosing to do something by choice is, from experience, a little easier to accept than doing so because it is the only option you have. With that being said, a huge part of me was definitely excited, ecstatic even that this pain would finally subside but there's no doubt that I was still pretty nervous and scared because I didn't know what to expect.

In this blog post, I'm going to outline the initial steps to going gluten free and why it's important to do so.

1. Cut out Gluten from your diet 
The first step in going gluten free is obviously to cut out everything that contains gluten (and I say obvious... but you will learn eventually that it actually isn't so obvious as there are many hidden sources of gluten!!)** Gluten is mainly found in anything that contains rye, barley, and wheat. It can also sometimes be found in sister crops such as oats, which is why it's important to get those labeled gluten-free. So what does this mean? This means that you should be eliminating everything that contains those major three grains. Examples : Breads, pastas, pizzas, pastries, cakes, muffins.. and the list goes on. Essentially, anything that contains those grains or flours is now out of the question.

You will have to read labels thoroughly to make sure that these ingredients are not present in the foods you are buying. It sounds like a lot, but there are alternatives once you start looking for them! :) Many grocery stores now have dedicated gluten-free aisles and fridges. In there you can find GF pastas, breads, sweets and much more :).

2. Seek professional help
For many, it won't be easy to do this on your own. Post diagnosis, you will be encouraged to see a dietician, nutritionist, or even call the helpline in order to get a breakdown of the foods you can eat. You can even go see a naturopath (which is what I have been doing) because I personally prefer that.

In addition to that, celiac disease leads to malnutrition which left untreated, can lead to a series of multi systemic conditions. In order to avoid that, you want to get a check up with your doctor to identify your deficiencies. Once that's done, you'll be recommended to supplement so that you can get your numbers back up there.

From my personal experience, I had to supplement with Iron, Calcium and magnesium, Vitamin D, B12, Fish oils, Probiotics.. and that's all as far as I can remember.

It's also important to have someone to talk to. Whether it be family, a friend, or even a professional, this will help you a lot because the nervous system is compromised at this point. It is a misconception that celiac disease is a disease of the gut that only leads to symptoms such as bloating, diarrhea, and abdominal pain. Although these symptoms may be present, celiac takes a huge toll on the nervous system resulting in conditions such as depression, mood swings, and anger. It not only affects your mood but can also lead to peripheral neuropathy, gluten ataxia, and muscle spasms which is why I believe that seeking professional help in terms of your nutrition and having someone to talk to go hand in hand. This is personally why I prefer seeing a naturopath because they assess you as a person in whole meaning they consider not only your physical state but mental as well, but again, this is just a personal preference of mine! :)

Avoiding gluten isn't as easy as it sounds seeing as there are hidden sources of gluten. The issue of cross-contamination is also one that many overlook. Over my next few blog posts, I will go into more depth regarding those issues and how to tackle them.

As mentioned, there is also a wide range of health risks associated with Celiac disease (I have named a few above) and left untreated, this can lead to other health-related conditions some more serious, and others a little milder but regardless, this is why it's important to eliminate gluten from your diet upon diagnosis. This will prevent conditions from worsening and allow you to get back to a healthy lifestyle. In my next blog post, I will provide a breakdown of common conditions associated with celiac disease.

I hope this blog post was insightful on the initial steps you or a loved one should take. Feel free to comment if you have any questions, or concerns and make sure to spread awareness to help us all live a happy, healthy life. :)

Happy Celiac Awareness month! :)
With love,
Léa S.

Four years ago, I had never even heard of Celiac Disease. I had no idea what it was and would have never ruled it out as a possibility. Today, many still do not know what Celiac disease is because there isn't much awareness about it. I hope to be able to increase awareness and help others suffering by sharing my story. I will be walking you through my pre-diagnosis, breaking down the mental and physical symptoms I experienced.



A little about Celiac Disease
Celiac Disease is an auto-immune disease that affects the lining of the small intestine. The consumption of gluten triggers an abnormal immune response damaging the absorptive surface of the small intestine. This can result in malnutrition, nutritional deficiencies, increased risk of autoimmune diseases, and some cancers of the gut if left untreated. Celiac disease has several symptoms which can differ from one person to another. Many also experience little to no symptoms, or may only start feeling them once the disease starts progressing. The average diagnosis time is about 10 years for individuals suffering from celiac disease. How crazy is that? I was fortunate enough that I got diagnosed earlier than that. In my case, it started off with the physical pain and eventually, it affected me mentally as well.

**Warning: This may be a lengthy post #sorrynotsorry! 
(Although, I will do my best to keep it to a minimum, I find it very important to let people know who I am and my story in order to educate and help others, hoping they do not have to go through such an enduring process!)

My Story 

When I first started experiencing symptoms, it started off with mild stomach pain. As most average teenagers would do, I blew it off thinking it was just a bad stomach ache that would go away. Boy, was I wrong. Fast forward two weeks, I was in Lebanon supposed to be enjoying a two-month vacation. Instead, I was struggling to even enjoy myself. The stomach pain had gone from zero to one hundred REAL f* quick and I couldn't even process what was happening.

I began experiencing mild stomach pain as previously mentioned. Eventually, the pain got worse within a matter of 2 weeks and was now accompanied by a lack of appetite, nausea, and weight loss. I managed to lose 15 pounds within those two weeks. Seeing as I had never weighed more than 115 pounds, losing 15 pounds was a big deal for me. I looked very unhealthy at that point, especially at my height of 5'3 (I will link photos at the bottom of the post for reference). Over the course of two months, the symptoms progressed. Although unhealthy, I managed to stay at a solid 100 pounds.

The journey to countless visits to the doctors office had just begun. Frequent diagnoses were limited to over-stress, or that I had IBS and should stop worrying because it would soon pass. That was the most devastating news for me to hear because I knew something was wrong. The pain drove me crazier day to day, and it progressively got worse. I started feeling weak, sleeping a lot more, lacked motivation, and just had no energy to do anything.  All of these symptoms are common signs of depression but at the time, I was in denial. I was in denial because I knew that there was something more than the fact that I was depressed. After educating myself enough on the disease, I now know that depression is another symptom of Celiac Disease and although it was very hard to come to terms with, I was able to admit to myself that I was depressed.

Two months had gone by, and I was back in Toronto now but still no diagnosis. After countless visits to the doctors office, no one could rule out the problem. I was at my weakest point, and I was starting to lose hope. Giving up just seemed like the only option left. I visited a total of 14 doctors with no questions answered. At this point, I was in my senior year of high school. I had a great boyfriend and great friends that I truly cared about but I could not find it in me to show them because this had taken a huge toll on me. They would frequently mention that I wasn't the same Léa they knew, that they thought I was going crazy, and that I was delusional. It upset me because I knew exactly what they were saying but could not find the power in me to do anything about it. I felt like everything was falling apart and I was hopeless. Celiac disease is a very powerful disease and will affect you physically as well as mentally. I physically and mentally felt that I could not do things I was able to as little as 2 months prior.

Mentally, this took a huge toll on me in terms of my personality and mood. This affected my personal relationships and my education. I would sleep for the majority of my days, leaving little to no time for school work or friends and S/O's. I am forever grateful to have had a good support system around me from my sisters to my boyfriend, and friends. But it is very hard to not feel guilty for having to put people through that with you and you can't help but feel like you are being given up on at some point. After all these visits to the doctors, and the countless "you're okay"s and "it's all in your head", it is more than likely that the odds will be against you. A lot of people around me really believed I was okay at this point, even my own parents started thinking I was delusional. It really sucked that I couldn't even get my parents behind me on this. But with all the proof against me, it was hard to even convince anyone. This did not aid in any way with the stress and anxiety I was feeling.

I would often get anxiety attacks when I would argue with my parents or when other aspects such as friendship and relationships were struggling. I knew everyone thought I was going crazy, and I also knew that I was driving people crazy. This was not something easy for me to handle and I was really struggling, but it was hard to make people see eye to eye with me on it at the time because none of us really knew what was going on. Part of me always feels a sense of guilt for having put my friends through it and even my S/O because starting a new relationship, to have someone do a 360 on you unexpectedly, is not something that's easy to handle. That part still aches in me because I would have never wanted to put someone through that. But another part of me tries to be at peace with it because I did not choose for things to go the way that they did. I would have wanted to hope for the best, but sometimes in life, you can't expect what's going to happen to you and I didn't choose Celiac Disease. Once I realized what was going on and I finally got diagnosed, everything from my changed behaviours, the way I was looking, and feeling, all made sense. Everything just became crystal clear and I just wished it had happened sooner for others to understand with me why I was the way I was. Despite it all, I will forever be grateful for those of you who stuck by me, and thank you. You know who you are. And although it would have been easy to give up on me, I also want to thank you for sticking by me and giving me that string of hope to latch onto.

There were several occasions where I would come back home with no answers, feeling hopeless and just saying I guess I am just going to have to live with it. Having someone there pushing you to keep looking for answers is the best thing you could ask for. That was what kept me going in times of despair. Someone told me: "you can't give up on yourself like that, you have to keep going until you get your answers". And I did have that drive at the beginning. When I want something, I am driven and I won't stop until I get it but it's very easy to lose your drive in desperate times. Having someone tell me that, was a constant reminder of who I was and what I was fighting for. It also reminded me, that there are people who truly do care about me. This was year 2 of my pre-diagnosis.

Fast forward to 2014, I had gone to a new clinic that had just opened up by my house. The doctor had sent me to do an abdominal ultrasound. As the lab technician was performing the ultrasound, she looks at me and says "holy ****, there is so much gas in your stomach, I can't even see your liver". She went on asking me questions as to the reason for my visit and we began talking about intolerances and allergies. It wasn't until then that the idea of a "wheat allergy" was brought to my attention. She mentioned her friend was experiencing stomach discomfort for a while and after removing wheat from her diet, she felt like herself again. After that appointment, I came home and started doing some research. That is when I stumbled upon Celiac Disease. I read up on the symptoms.. and I had just about every symptom in the books.

*Just for reference here are common symptoms one may experience:

Abdominal pain
Weight loss
Nausea
Lack of appetite
Nutritional Deficiencies
Anxiety
Depression
Joint Pain
Indigestion
Bloating
Recurring/persistent diarrhea
Menstrual irregularities
Migraines
Lactose Intolerance
Anemia

Those are some of the symptoms I experienced. For an extended list of symptoms please visit: http://celiac.ca/pdfs/celiac%20disease%20what%20is%20it.pdf.

I took it into my own hands to go to that same clinic, explained to the doctor what was going on and for how long and demanded I get screened for Celiac Disease. I had finally found a doctor who considered it as an option and agreed with me.

There are two steps for Celiac Disease diagnosis. The first step is a screening where they perform some blood work. If the blood work comes out positive, a biopsy is done in order to confirm the diagnosis. After the initial blood work was done, I was screened with a positive result. I then went for an endoscopy procedure to confirm the diagnosis. A biopsy of the small intestine was taken. On August 13th, 2014, I was officially diagnosed with Celiac Disease.

Finding out I had Celiac Disease was nowhere near easy. When I found out, I cried. It was like a bittersweet moment. On one hand, it was a relief because I had finally found my answers 4 years later. On the other hand, I knew this was going to be a turning point in my life, and I was scared. I knew the journey back to recovery wouldn't be an easy one, but that moving forward it would be nothing but better.

What I've learned now 

Before going on my trip to Lebanon, I was worried that I wouldn't be able to find Gluten Free options or that they wouldn't even know what being Gluten free/Celiac disease was. This was my first time travelling back home post diagnosis. Being gluten free let alone is quite challenging so travelling gluten free, I did not think was going to be easy. To my surprise, it was actually a lot easier than I expected. Here are a few things you need to know about travelling Gluten Free to Lebanon(or anywhere else).

1. Airlines are accommodating

For starters, most flights are actually able to accommodate your dietary needs. When booking your trip, if done through a travel agent, make sure you let them know you have a dietary restriction. If not, you could mention it while booking. Either way, the airlines will make sure to have a GF (or any other dietary restrictions you have) meal for you on hand which is neat. Although I don't usually enjoy airplane food, it's nice to know there are options available for you. That way you don't feel like you're missing out on much. Plus, you get your food before everyone else ;).

2. Most meals are made at home 
When I'm in Lebanon, I notice that most meals we eat are actually made at home. People would think that when you're on vacation you would be eating out more but being in Lebanon is like being home. If you do have a dietary restriction like me, this is awesome because it is much easier to tailor your meals at home where you could see how they're being done. You could also cook for yourself and not have to worry about what to eat!

3. Lebanese food has many options! 
Although some families eat a lot of bread with their meals, I am fortunate enough that my family does not. Despite that, we still do find the traditional pita or saj at the table. On the bright side, there are alot of Lebanese Mezza and food that are actually gluten free. Most appetizers consist of : Taboule, Labne, Hummus, Baba ghanouj, and nuts which are all GF. Traditional Lebanese meals include: Lahme(meat), Chicken skewers, Kafta, Fish, Fries. All of these options are gluten free which makes it easier for us GF peeps! :) If you are at a Lebanese restaurant, the only thing you would have to watch out for is making sure they do not place pita under your meats.

4. Most grocery stores in Lebanon now have GF options 
Always check for a gluten free aisle no matter where you travel. With the many trips I made to the grocery store, I noticed that most chain grocery stores now have a Gluten Free section. I found many options at Le Charcutier Aoun as well as O&C. I also found products that are not available here such as GF Lebanese Pita bread from O&C. I will be putting up a post shortly about my favorite GF products with more details.

5. Stick to what you know
Despite all of the options and all the homemade meals, it is inevitable that you will go out and want to indulge. This part is a little harder in Lebanon seeing as there aren't many restaurants who offer clearly labeled gluten free items or menus. Crepaway as well as Kitchen Confidential were the only two that I encountered with Gluten Free options. My advice would be to stick to what you know. Try sticking to plain foods like fries, meats, fruits, anything you can guarantee would not have gluten in it. It may be hard but it's possible!

For a more detailed post on my favorite GF products/meals in Lebanon and where to find them, click here.

I hope this gives you all some insight on travelling GF,
xox Léa S.

Anyone with a food allergy knows it can sometimes be hard to find foods that are just as good as the "O.G"s. A common problem with gluten free baked goods is that they are prone to crumbling.
The ones that do not crumble likely have processed and not as nutritious ingredients, such as refined sugars. So when we found this recipe, we tweaked it a little bit and made it AWESOME!!




The original recipe can be found here, on the Bob's Red Mill website. But if you want the BETTER recipe, then keep reading ;).



Here's what you need:
1⅓ cup - Bob's Red Mill All Purpose Gluten Free Flour
1 tsp     - Baking Powder*
½ tsp    - Sea Salt
½ tsp    - Baking Soda
1 tbsp   - Agave Nectar
1 tsp     - Vanilla Extract
2 tbsp   - Olive Oil (or coconut oil)
¾ and 2 tbsp - Warm water
2           - Eggs*
Cinnamon for taste

1. Preheat your griddle on your stove at a low to medium heat setting. We used a thin flat griddle, designed for crepes and pancakes.
2. Mix dry ingredients together in a bowl: flour, baking powder, sea salt, and baking soda.
3. Mix rest of ingredients in a separate bowl: agave nectar, vanilla extract, olive oil, and water.
4. Mix dry and wet ingredients, and add eggs.
Whisk until desired texture is achieved. It should have a liquidy consistency.
5. Sprinkle cinnamon to taste. We put lots to make it super yummy!!
6. Using a ladle, or any other spoon-like instrument, scoop pancake mix and pour onto lightly oiled griddle. Cook until golden. For us,
this took about 45 seconds on each side.

You can pair these pancakes/crepes with any spread of fruits for a delicious breakfast or treat.

Let us know what you put on yours!
*As we were on an elimination diet when we made these, we did make a few adjustments:
We made corn-free baking powder by combining 1 tsp baking soda, 2 tsp arrowroot powder and 2 tsp of cream of tartar.

We weren't able to eat eggs either, so we made an egg replacer that works amazingly well! 1 egg = 1 egg replacer : ⅓ cup of water + 1 tbsp of whole or ground flax seeds.

This recipe is Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free and Vegan :)

Enjoy!

 - Patty, Léa & Carina xox