Connections

When I meet someone else who has Celiac Disease, I feel an instant connection.  I instantly feel less alone and feel free to talk about my life with my autoimmune disease.

It’s similar when I meet someone else with an autoimmune disease of any type.  You can talk about struggles and get to know what other people struggle with, help educate others about their disease and spread the word for awareness.

One such person is the daughter of my best friend, Shawna.  Her name is Courtney and Courtney has cystic fibrosis or CF.  According to the Mayo Clinic, “Cystic fibrosis is an inherited disorder that causes severe damage to the lungs and digestive system…But in people with cystic fibrosis, a defective gene causes the secretions to become thick and sticky. Instead of acting as a lubricant, the secretions plug up tubes, ducts and passageways, especially in the lungs and pancreas.”  In short, this disease makes it hard to breathe, breathing is necessary for life so this is a disease that can be life threatening, if not handled correctly.

Ever since I’ve known Courtney, she has tackled this disease head on.  She’s always had a smile on her face and had been an advocate for those that have CF and has been vocal about what the disease is and is always educating people.  Yes, she’s been in the hospital a few times in the past year and a half for “tune ups”, to get her lung function back where it needs to be.  She plays guitar and sings and doesn’t let this disease stop her from doing things she loves.

Courtney turns 16 tomorrow.  This is key because there are several people with CF that don’t make it into their 20’s.  Even less into their 30’s and, well, you get the picture.  Yes, treatments and, now, experimental drugs are helping life expectancy but with CF, the simplest things can trigger shortness of breath.  As a teenager, Courtney loves going to haunted houses.  This year I went with her and Shawna and the fog machines started affecting her ability to breathe.  Things that I wouldn’t think about if it wasn’t for Courtney.  And, as an advocate, she isn’t afraid to stand up for herself in cases like the haunted house or to make sure that a restaurant doesn’t allow smoking, and many other instances that I wouldn’t think about.

Speaking of experimental drugs, Courtney was one of the fortunate ones to be able to take this drug that is meant to keep her lung function where it’s at, giving her a longer life with the lungs she has and, hopefully, to not have to have a lung transplant for a long time or ever.

Why am I writing about another disease?  Because Courtney and I not only have autoimmune diseases (and both agree that they suck) but we also share a birthmonth.  Poor Shawna, having to deal with both of us and our birthday talk all December.

Two things as I end:  1)  The more we understand about other autoimmune diseases (Shawna and Courtney, please forgive me if I got info wrong!), the more we can help others and they can help us educate and advocate for Celiac Disease.  2)  I want to wish Courtney a very happy Sweet 16th birthday!  Here’s to many more, dear!

 

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Recipe:  Pumpkin Cupcakes

I admitted in an earlier blog that I’m not a big pumpkin fan but I am up to try new things.  A few weeks ago I saw a recipe for pumpkin cupcakes (by Gluten Free Mama) and, since I’m a sucker for baking, thought I’d try them out!  Fall means baking in my world so break out the mixer!

Pumpkin Cupcakes:

1/2 cup butter                                                                                                                                                                          1/2 cup brown sugar                                                                                                                                                                1/2 cup sugar                                                                                                                                                                            1 cup pumpkin puree (not pumpkin pie mix)                                                                                                                                2 tsp. vanilla                                                                                                                                                                               2 eggs                                                                                                                                                                                        1 1/2 cups gluten free flour (I use Jules)                                                                                                                                   1 tsp. xanthan gum (if your flour doesn’t have it mixed in)                                                                                                          1 tsp. baking powder                                                                                                                                                               1/2 tsp. baking soda                                                                                                                                                                  1 tsp. cinnamon                                                                                                                                                                      1/2 tsp. ginger                                                                                                                                                                        1/2  tsp. nutmeg                                                                                                                                                                         1 cup chocolate chips or walnuts, if desired (I used chocolate chips)

Preheat oven to 350 degrees.  In a small bowl mix together the flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, ginger and nutmeg.  In a mixing bowl cream butter with brown sugar, sugar and vanilla until creamy.  Add pumpkin and mix well.  Scrape down sides of bowl.  Add egg one at a time, mixing well after each addition.  With mixer running on low speed, slowly pour in flour mixture until combined.  Scrape down sides of bowl and mix on medium speed for about 30 seconds until well combined.  If desired, add in chocolate chips, walnuts or other desired filling.

Using a two inch scoop, fill cupcake liners with batter.  Bake for 26-28 minutes or until cupcakes bounce back when touched.  Place on cooling sheet and cool completely.  Frost with frosting.

Cinnamon Cream Cheese Frosting

1/4 cup shortening                                                                                                                                                                    4 oz cream cheese                                                                                                                                                                      1/2 tsp. vanilla                                                                                                                                                                           1 1/2 cups powdered sugar                                                                                                                                                     1/2 tsp. cinnamon

Cream the shortening and cream cheese until soft.  Add vanilla, mix well.  Add cinnamon and slowly add powdered sugar.  Mix on high speed until smooth.  If needed add 1-2 tsp. milk to achieve desired texture.

These cupcakes smelled and tasted amazing.  They were very moist, flavorful and the chocolate chips added that “sweet treat” feel.  The cinnamon cream cheese frosting finished the cupcakes off perfectly.  I had my best friend, Shawna, taste them.  Shawna LOVES pumpkin and has a “30 days of pumpkin” challenge where she eats something with pumpkin every day for 30 days.  I call her the “Pumpkin Queen”.  She thought they were delish and gave them her stamp of approval!  My co workers also loved them and they stayed moist for a few days, which is unlike most gluten free baked goods.  My parents also gave their stamp of approval…three groups approved!

The other thing I loved about this recipe is that it is so easy to whip together.  If you need something quick, this is the recipe!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

As always, don’t forget to follow me on Facebook for recipes like this or on Twitter!

Just take a moment

Life has been super hectic lately.  Between working 40 hours a week, starting a part time business with Arbonne, writing for the GJ Free Press, Gluten Free Grand Valley, Lions Club and spending time with family and friends along with other activities I’m sure I’ve forgotten…life has been crazy.  That’s why, when my friend Shawna asked if I would take a day trip to Ouray with her, I said yes.

I have a tendency to, even if there is nothing to do at home, find something to do.  I’m always connected via some form of technology and do have an issue with putting the phone down because what might happen on Facebook if I don’t check it every five minutes?  So, getting out of the house, out of town, was perfect.

It’s not that we had some sort of  “National Lampoons” type of trip (ok, there were men in speedos, queso for breakfast and yaks) but it was a great, relaxing day with one of my best friends, relaxation in the hot springs and laughter.  It was just what I needed.

Today, as I sat at work, I was reminded that we need to take those moments, break away from everything that is beckoning to us, all that says “I need to be done” and just throw caution to the wind.  All that needs to be done will still be there when we return…and if we don’t, it won’t matter anyway!