Thanks to my friend Dana that manages
Paleo Kitchen Stories I decided to see a nutritionist, allergist and internist about my digestive issues. For many years I did a process of elimination to figure out what was upsetting my stomach, but I followed in Dana's footsteps and decided to see a professional. Welp - come to find out that all visits brought to my attention things I didn't expect. Allergic to all melons, kiwis AND bananas (not to mention seasonal allergies), but what's even more shocking is my sensitivity to yeast, rye and egg (whites and yolks). Yup - eggs! So all this while I thought I was gluten sensitive, but in reality - it's pretty much everything else that it's mixed with it that I can't eat. Since these recent findings, I've been having to modify a ton of recipes to avoid egg (PS - Dana is egg sensitive too so she has a ton of dairy free recipes on her site) and one of my all time favorite desserts I've been making are these chocolate chip cookie bars. Warning - they're addicting. Like for serious.
