Breakfast cupcake -Yum!

I had a cupcake for breakfast this morning, and I feel absolutely no guilt about eating it. What!? I ate a cupcake for breakfast?! You betcha! And I even let me son have some, too.

I decided to shake things up for breakfast this morning. I am getting bored with cereal and oatmeal, and wanted to try something new. I was fortunate enough to stumble across this recipe when I was searching for a recipe to make dairy-free cream cheese.

This breakfast is both dairy-free and grain-free, so anyone with a dairy/gluten issue will be able to enjoy this tasty breakfast. However, there is coconut in it, so if you have a nut allergy, this recipe is not for you.

5 minute Breakfast Cup-cake
by Leanne Vogel
Prep Time: 2 minute
Cook Time: 3 minutes
http://www.healthfulpursuit.com/recipage/?recipe_id=6020086

Ingredients (1 serving):
3 tbsp unsweetened apple sauce
2 tbsp egg whites - see note
1/3 cup shredded unsweetened coconut
2 tbsp ground flax seed
1 tsp ground cinnamon
1 tbsp date sugar or palm sugar (I used blonde coconut sugar)

Instructions:
Prepare a 10oz. microwave safe cup by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepared dish and even out with fork.

Microwave option: Place in the microwave and cook for 3minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the cup. Don’t bake it too long, or you’ll have a Frisbee!

Oven option: Place in an oiled oven safe dish and bake at 350F for 15-20 minutes, or until toothpick inserted comes out clean.

Top with sunflower butter (as the author did in the pictures), nut butters, dried fruit or seeds. (I used all-natural peanut butter.)

Note: To make the recipe vegan, substitute the egg whites for additional apple sauce. (This is what I did, and the cupcake still turned out nice and fluffy.)

*This recipe comes directly from the web site.*
**Nutrition value comes from recipe made by author, it does not reflect the changes I made to the recipe.**

Celiac Testing

I'm finally going to do it. I'm going to get tested for Celiac's disease. On March 29th, the GI doctor is going to put me under, perform an endoscopy, and take a biopsy of my upper intestines. Some time between now and then I have to get a blood sample drawn as well.

This means that for the past month, and up until I have the procedure, I need to eat gluten products. This has been very exciting for me since I can now indulge on food that was forbidden in my house for the past two years. I wish this meant my grocery bill was lower, but at least this means that grocery shopping is a little easier right now since I'm not so limited to what I can eat.

However, all of this indulging has come at a price. I'm eating more, so I'm gaining weight (I'm eating like this will be my last chance at eating gluten foods). My heartburn and acid flux is back. I'm also getting more gas pains, and my stomach is very tender. I'm also noticing a lot of bloating, too.

It's sick to say, but a part of me hopes this test comes back positive for Celiac's disease. This way I know I'm not crazy about my digestive issues and that eating a gluten-free diet really has been the best thing for me. Although, it would be nice to just be gluten sensitive and not have to be careful about having absolutely nothing with gluten around me, too.

After 28 days I'll be able to find out once and for all what is going on in my intestines.