I am a weird eater. Even B.C. (before celiac), I had “food issues”.

For example, at the tender age of 18, I suddenly decided to stop eating any meat, chicken, or fish. However, I COULDN’T give up bacon. So, I told myself that bacon came from the “Bacon Tree”. This is my twisted way of justifying being a vegetarian who eats (mmmm…) bacon. PB & B (peanut butter & bacon) sandwiches are my favorite (many find this to be yet another odd food issue of mine). As a vegetarian, I was supposed to eat lots of vegetables and fruits. Not one to follow the crowd, I opted for consuming a large quantity of chocolate, Ramen Noodles, and nachos with melted jalapeno “fake cheese”. Healthy? Not by a long shot.

I had an epiphany recently while making lunch. No, I didn’t see Jesus in my grilled cheese sandwich, but I did come to a pretty huge realization. Having Celiac Disease has helped me to take care of my body and feed it well. In the last three years, I have discovered how to really eat properly. The frustration of not being able to buy pre-made, processed food is diminishing. I find that I appreciate a trip to the farmer’s market, veggies from our garden, or trying a new recipe. I might even go as far as to say that Celiac Disease is (gasp) a positive thing.

What about you, fellow Celiacs? I’d love for you to share your thoughts on how this disease has changed the way you live your life.

Epiphany Lunch
aka Tomato, Avocado, Jalapeno, & Cheese Quesadilla

Two gluten free corn tortillas
1/2 cup shredded mexican cheese blend
1/2 sliced avocado
Handful of sliced cherry tomatoes
1/4 diced Jalapeno pepper

In a skillet over medium/high heat, warm the corn tortillas. On top of one corn tortilla, layer shredded cheese, sliced avocado & cherry tomatoes, and diced jalapeno pepper. Finish with another layer of cheese. Put second corn tortilla on top. Poof! You now have a quesadilla… Cook for two to three minutes and then flip over and do the same. Top with low fat sour cream and some homemade corn & bean salsa.