Let's talk birthdays!

Since the last post I made, we have discovered that the milk intolerence I discussed previously was actually caused by a gluten intolerance. How, you may ask, did we find this? Welllllll... my husband found out he had an autoimmune disease and it was recommended that we cut gluten for him. Turns out it made a huge difference in his pain levels, so we have kept it, ever since. SO, for a while we were dairy-free AND gluten (and most grains) free. Six months later, I decide to take the plunge and try out the paleo/primal diet, for health reasons. Within A WEEK, my anxiety went away and most of my depression symptoms. I was shocked, but obviously thrilled. Sure enough, if I have more than a bite or two of something containing gluten, I get anxiety and insomnia for the next few days.

Of course, after that, we sort of automatically started cutting out most of the gluten for the kids. Then, after a couple months of being mostly gluten free, Oliver (my older son with the supposed dairy issue) is handed a couple pieces of cheese (uh, by me - total mommy fail), but NOTHING HAPPENED. We were shocked and assumed it was a fluke and continued with our dairy-free lifestyle for several more months before we decided to try him on the dairy again. It seems that being gluten-free can heal up the "leaky gut" enough so that the dairy no longer bothers him. The weird thing is that it takes more than one dose of gluten to get much of an effect, but used to only take a tiny bit of dairy. Anyway, so now we're mostly grain-free (I've found that most non-gluten grains bloat me terribly), and not dairy free, though I've become fairly adept at dairy-free cooking since we were dairy AND gluten-free for almost a year!

So, anyway, I'm sure you're all wondering where this is going. My second son (third child), Avery, had his second birthday last weekend! I made wonderful "triple chocolate cupcakes" from Elana Amsterdam's "Gluten-Free Cupcakes" book. I love her site, too. TONS of grain-free recipes that *gasp* actually taste good! Who knew you could get complements from grain-eaters saying "Well, I could go gluten-free if it was all going to be like this!" Needless to say, it was well worth the purchase of that book. Highly recommend.

Last summer, for Oliver's birthday, however, I was in the midst of trying to be gluten AND dairy free. That's when a bit of magic happened! I received my copy of Martha Stewart Living and on the cover was a fun, spectacular, beautiful cake! And it happened to be DAIRY AND GRAIN FREE!! I had to go for it, of course. Turns out it's also delicious and totally worth the time and effort. FYI, if you make this cake, don't use huge papayas. I used like 1/2 of one papaya's juice and it was too much and made that layer a bit too icy, but the other layers I made were wonderfully light and creamy. Delicious!