Caramel & White Chocolate ~ Chickpea Blondies

Yep I was at it again.

After the pool party last Saturday, and bringing my Dulce de Leche Black Bean Brownies, I felt bad for one of my dear friends who is allergic to chocolate. She obviously couldn’t eat these delectable treats, but I told her that I would be trying my hand at some that she could eat.

She asked what I would be using in place of the black beans, because well, even black beans sounded odd in a dessert.

Why, Chickpeas of course! I figured that I should be able to pull it off. Why not? Chickpeas make humus and that is thick and creamy, so transferring them to a blondie, could um work, right?

I was going to find out.

I adjusted the recipe for the Black Bean brownies just a little.


  • 1 can 15 oz low sodium chickpeas (I used Goya)
  • 2 eggs
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon oil
  • 1  tablespoon Greek Yogurt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon vanilla extract
  • 1 cup white chocolate chips, divided
  • 1/2 teaspoon cinnamon
  • 1 ~13.4 oz can of Nestle La Lechera Dulce de Leche Caramel

Preheat oven to 350° F and grease a 8×8 square baking pan with baking spray. Line with parchment paper, leaving about 3 inches exposed on all sides.

Using a blender, or food processor if you have one,  add chickpeas, egg, sugar, cocoa, yogurt, vanilla, oil, baking soda, baking powder, and cinnamon. Blend until smooth and creamy.


Transfer batter into a bowl, and fold in half of the white chocolate chips until combined.

Pour batter into baking pan and spread evenly. Using a teaspoon, dollop as much as you’d like of the caramel on top of the blondie batter. Finish it off with the remaining white chocolate chips.



Bake the blondies about 30-35 minutes, or until a knife inserted into batter comes out clean. You will notice a little gooeyness from the white chocolate chips, but it should still be fairly dry.


Allow the blondies to cool completely on the counter in their baking pan before removing them out of the pan, along with the parchment paper, to cut into bite sized squares.

Here’s a little oopsie on my part. Well, Davids lol. I had baked these beautiful blondies, and had them cooling on the counter for about an hour. David knew that they would eventually be placed in the fridge to cool for a few hours, and decided to help me out. He graciously covered them with foil, and placed them in the refrigerator. I didn’t think anything of it and just saw it as being thoughtful. Until the next morning, when I uncovered them and saw the moisture. I went to cut them into squares, and their texture changed slightly. They were more moist than the night before, because of the condensation that developed overnight in the fridge. No harm, no foul. I sent them off to my lovely friend, and to some of the Baristas at the local coffee shop. To my surprise, because I’m always harder on myself for shortcomings, the blondies were a hit! Yes they were more moist than one would like, but the flavor was still there.

So heed my warning, cool them off completely on the counter before transferring them to the fridge. 


The result will be absolutely delectable, I mean look at that caramel and white chocolate! And no one tasted chickpeas, or even remotely thought of humus while eating them. Success I say!

Dulce de Leche ~Black Bean Brownie Bites

Boy is that a mouthful! And a deliciously chewy, fudgey, mouthful at that.



These brownies might be bite sized and Gluten Free, but it’s far from small on flavor and as for the Black Beans, you can’t even tell they’re in there. Even the most discerning of pallets won’t notice a difference in texture or flavor in these brownie bites.

How do I know?

I set up some of my closest friends and a group of strangers at a pool party Saturday afternoon, and nonchalantly placed a tray of them among the other items on the desert bar.  Let’s just the treats remaining after everyone had their fill of decadent sweets didn’t include any of my brownie bites.

That’s right. They were all gone!

All except for 3 little bites, because the lovely lady who tried them isn’t a brownie fan to begin with and finds brownies too sweet for her liking. However she did try one as a great sport, and although she said she wasn’t fond of it, it was based on the sweet factor. She didn’t notice anything off texture or flavor wise, and when I finally revealed that these brownies had a secret ingredient everyone was floored to find out it was black beans.

My friends are aware if I’m baking or cooking and they see me eating the dish I’ve brought, it’s 100% gluten free. So that comes along with the territory. But this was a gathering of close friends and some new, so not everyone had my background info. Black beans in a dessert? That they surely weren’t expecting from me.

But the compliments, and asking if there were more left made my day. These brownies were among donuts, real chocolate brownies, cannoli cake, munchkins, cupcakes and a slew of other treats. Yet these were devoured.

So enough talking about how great they are, get to baking my friends.

By the way, while mixing the batter, which is seriously so simple, Dave had to lick the spoon. Don’t worry I used another one to finish up 😉 and although he knew there were black beans in it, he didn’t even taste them. And trust me, if he didn’t like it he would tell me. This was also before the chocolate chips and caramel got into the mix. I think it’s safe to say, these brownie bites will leave everyone thinking they’re just good old-fashioned “real brownies”.


  • 1 can 15 oz low sodium black beans (I used Goya)
  • 2 eggs
  • 1/2 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon oil
  • 1  1/2 tablespoon milk
  • 1 teaspoon white balsamic vinegar (I used Trader Joe’s White Modena Vinegar)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon vanilla extract
  • 1 cup semi sweet chocolate chips, divided
  • 1~13.4 oz can of Nestle La Lechera Dulce de Leche Caramel

Preheat oven to 350° F and grease a 8×8 square baking pan with baking spray. Line with parchment paper, leaving about 3 inches exposed on all sides.

I don’t have a food processor, which would probably make this even easier than it was using a blender, but this is still so simple to do that you’ll be making them quite often.

Add black beans, eggs, sugar, cocoa, milk, vinegar, vanilla, oil, baking soda, and baking powder in the blender until smooth.

Transfer the batter into a bowl and mix in 1/2 of the chocolate chips until combined.

Pour batter into baking pan. Using a teaspoon, dollop as much as you’d like of the caramel on top of the brownie batter.


Next, sprinkle remaining chocolate chips on top.


You can swirl the caramel throughout the batter if you’d like or leave it as dollops on top. Totally up to you


To swirl or not to swirl, that is the question, and I couldn’t decide so I did a little bit of both.

Bake the brownies about 30-35 minutes, or until a knife comes out clean. You will notice a little gooeyness from the chocolate chips but it should be fairly dry knife.



Allow the brownies to cool completely before removing them along with the parchment paper out of the pan to cut into bite size squares.

I left them on the counter to cool for a few hours, and then transferred the whole pan into the refrigerator to cool overnight, cutting them in the morning.



You could cut them into any size you’d like, I just prefered the smaller bite sized ones, because of the caramel and chocolate chips making them that much more decadent.


I ended up with 28 bite size squares, yes you only see 24 in that tray above because what kind of baker would I be if I didn’t try out the confection before bringing them to the party? 😉


These little bite sized wonders really hit the spot. Admittedly I’m not a fan of the brownie either, but boy oh boy did these hit my sweet tooth in all the right places.

Lip Smacking Ribs in 1 hour! Say what?!

David has been loving his grill that he got back on Mother’s Day weekend and has been getting good use out of it too.

This weekend we went and did some food shopping at Aldi’s. If you have one nearby I suggest giving it a try. It is after all owned by the brother of the owner of Trader Joe’s. Yep the stores are brothers. They don’t have the exact same products, but the variety of items in Aldi’s is pretty extensive and they also have their own Gluten Free line of food called LiveGFree. Inexpensive, and quite good for 90% of the products. I personally don’t like the frozen pancakes, or the hot pocket knock offs. Let me also say, I was never a fan of the real hot pockets either so maybe that’s why.

While in Aldi, after hitting up Petco for some new food for Lilo & Stitch, we were searching for the rack of ribs we picked up a few weeks ago. One of the downfalls of Aldi is that some of their items are “Seasonal” and often aren’t there every trip.

I’m not normally a huge rib fan. I do enjoy them once in a while, but now that David has perfected a lip smacking rack of ribs (in no time I might add) they have become a more frequent request around the house. Even from, J his oldest son. Sadly, there were no ribs. Not the kind he wanted to buy anyway. So we settled on a rack of baby back ribs instead.

Oh my goodness, let me just tell you. The most juicy, tender, fall of the bone ribs I’ve ever eaten. Even compared to some smokehouse restaurants I’ve eaten at over the years. This was the bombdiggity!

We took the rack and cut it in half. Originally we were going to freeze one half of the ribs since it was just the two of us eating it this time, but decided to cook em up all at once and any leftovers could be frozen.

Time to prepare the rub, and figure out the best method to grill them up. We weren’t sure how we were going to go about seasoning them. Usually we just throw some Sweet Baby Rays Hickory BBQ Sauce on it, but we didn’t want sloppy wet ribs this night. We did want juicy however.

Our Rub: For 4 1/2 lbs of Ribs

  • 1 Tbs Black Pepper
  • 1 Tbs Celery Salt
  • 1 Tbs Oregano
  • 1 Tsp Crushed Red Pepper Flakes
  • 1 Tsp Kosher Salt
  • 1 & 1/2 Tbs Brown Sugar
  • 1 Tbs Paprika
  • 1 Tbs Granulated Garlic
  • 1 Tbs Onion Powder

Mix all ingredients in a bowl and set a side until ready to rub it up.

Make sure to remove the silver skin in the back end of the ribs. This will make them more tender and easier to cook.

Next step after getting the rub on is to wrap each half  up in aluminum foil. Then place them in fridge for at least a half hour *you could marinade it longer if you’d like and had the time.

Meanwhile get your gas grill at a temperature of at least 300°-350° Once your grill is maintaining a steady temperature, place your rib packages bone side down and grill for 25 min. Turning once and grill again for 25 min longer with the rib side facing down.


Once the 50 minutes are up remove the packages from the heat and carefully open them up. Remove the ribs out of the foil package, and drain off the juices that have collected and set them aside.

Transfer the ribs back to the grill and cook for about 5 minutes each side. Let the ribs rest for about 10 min after checking the temperature ~ it should reach 170°


We’ve read a lot of recipes online about direct, indirect, smoking etc as far as grilling goes. All of the processes take a tremendous amount of time and yes they do yield fantastic results. But gotta be honest with you here, doing it this way, in a much shorter amount of time, gives us the best tasting ribs.


Yes we might be biased to our recipe, but I guess anyone would if you found something you really liked and it didn’t take a huge amount of time to get a great pay off.


All that extra juice we reserved earlier after removing the ribs from the foil pouches wasn’t needed. The ribs were so juicy and falling off the bone we didn’t feel the need for more. You could always add more if you’d like to.


But with ribs like these, who really needs more sauce?


Above all else, enjoy your lip smacking, fall of the bone in less than 1 hour ribs!!



My Oh My ~One Bite Mini Cheesecakes

4th of July is fast approaching, and friends of mine (my chosen family if you will) have a HUUUUUUUUUGE (yes total emphasis needed on the size of this) party every year for the last 7 years and it is by far the best one ever.

Everyone brings a dish or two of food, either deserts or a main dish or whatever they like to contribute. A few years ago I brought, my version of The Pioneer Woman’s Strawberry Sparkle Cake. This wasn’t a gluten free version, as at the time I didn’t need to be gluten free. But it was ohhh so good. You can check out my post for that here.

In the mean time, this year I decided to do a trial run of One Bite Mini Cheesecakes. As a gluten free person, finding a proper crust base that not only tastes good, but holds up as a good structure took some time. Since I used the mini cupcake liners, and not your standard cupcake liner, I couldn’t just place a gluten free cookie in the bottom and top it with cheesecake filling. So it was time to get creative.

Preheat oven to 325° Bake for 20 min until center is almost set


This recipe will fill 2 ~ 24 cavity mini cupcake baking trays

For crust:

  • 1~ 6 oz box of Archway Gluten Free Cookie Thins (sugar cookie or chocolate chip)
  • 4 tablespoons melted butter

For filling:

  • 2~ 8 oz packages of Philadelphia Cream Cheese – softened
  • 1 tsp vanilla extract
  • 1/2 C sugar
  • 1 tbs brown sugar
  • 2 eggs

Using a grinder/food processor/ or a Ziplock Gallon size bag, crumble up the entire package of the Archway Cookies. I used a Ziplock bag because I was looking for less to clean up and it felt pretty good to beat the heck out of the cookies until they reached a fine crumble texture similar to graham cracker crumbs. Transfer crumbs to a heat proof bowl.


In a small pot, melt your butter and then add to the cookie crumb mixture.


Stir the butter and cookie crumbs until fully incorporated. Line your mini cupcake tray with cupcake liners and fill with cookie crumb base. To ensure a solid crust I used the cap of the Key Lime Juice bottle to push the crumbs into the liner base. It worked like a charm


In another bowl mix softened cream cheese, vanilla, and sugar until just blended.


Add the eggs and beat until smooth and glossy.



Now this is where you can get creative. If you like good old fashioned cheesecake then go ahead and fill your mini cupcakes up. But if you like flavors like I do, then lets have some fun. Reserve 1 cup worth of base cheesecake filling for each flavor you’d like to try. Today we did Key Lime Cheesecake , Marble Cheesecake, and Old Fashioned Cheesecake.

  • For Key Lime I used Nellie & Joe’s Key Lime Juice. Add 2 tbs to 1 cup of reserved cheesecake filling, mix well and fill cupcake liners.
  • For Marble I made a simple syrup of Equal parts Unsweetened Cocoa Powder, Sugar, and water. 2 Tbs of each. Bring water just to a boil and add cocoa & sugar mixture into pot, stirring until well blended.



For the Marble Cheesecakes, put a small dollop on top of the cheesecake base filling, and swirl with a toothpick.

Place cupcake tray in preheated oven and bake for 20 min until center is almost set. Remove from oven and transfer baking sheet to a cooling rack for 20 min. Remove cupcakes from pan and place in refrigerator for 2-3 hours until cooled.

And above all else Enjoy.


I was baking yesterday while Dave was at work. He had no idea I was trying these out as a test run for the 4th of July party. When he came home he was definitely surprised and kept saying how awful they tasted. But by desert time, there were a mere 14 of these left! I only made one tray worth because this was a test run so he ate 8 of them since I only sampled the marble and the key lime


Key Lime Cheesecake


I admit the key lime is my favorite, but the look of the marble was impressive and let’s face it, the taste was the bombdiggity haha.


Am I right or what? Just look at these little bites of bliss.


I hope you enjoy these little bites of bliss as much as we did. I’ve got a few other versions in mind and will be posting them in the next few weeks hopefully.

As a side note. The base crust is gluten free, in this recipe because that’s how I cook, but depending on your needs you can easily use any other base you’d like. If you wanted graham crackers as a base the same instructions will work for them as well. Or use a larger size cupcake liner and place a whole cookie in the bottom, which might be on my next adventure to see how the difference in taste is. Whatever you choose, enjoy the fruits of your labor, or in this case the cheesecake of your labor 🙂





Portobello, Roasted Red Pepper & Mozzarella stuffed Chicken Breasts

Yep it’s what’s for dinner. Well left overs for tonight, as I made this delectable dish last night.


I’m often getting tired of making the same grilled chicken breasts marinated in Italian dressing, for dinner. Let’s face it, after so many times we feel we will cluck like a chicken sooner or later.  So while at the food store last night, I decided to reinvent a dish I made a few months ago after getting a great deal on asparagus. The only problem was, I wasn’t spending $4.99 lb for asparagus, so I improvised.

Dave and I love mushrooms, especially the baby portobello ones. So I bought my ingredients and went to work.


  •  1 lb of thin sliced skinless chicken breasts
  • 1 package of baby portobello mushrooms washed and sliced
  • 1/2 cup of diced roasted red peppers
  • 8 oz of sliced mozzarella cheese
  • salt
  • pepper


Preheat oven to 375° and set aside a 9 x 13 inch baking pan for use. Prep your mushrooms by washing, drying, and slicing into bite sized pieces. Place in a skillet over low heat and sprinkle with some salt and pepper to taste.


Remove mushrooms from skillet and place in a bowl. Mix in the roasted red peppers to the mushrooms and set aside. On a cutting board clean up your chicken cutlets removing any excess fat. Once chicken is trimmed up, lay pieces flat and pat dry with a paper towel. Layer cutlets with sliced mozzarella, then top with mushroom and roasted red pepper mixture.

Roll each chicken cutlet up, securing with toothpicks, and place in ungreased 9 x 13 inch baking dish. Top with remaining mozzarella cheese.


Bake for 30 min at 375° or until chicken is cooked to temperature and cheese is slightly browned.


Remember we didn’t grease the pan, nor add any juice, but look at the amount of juice that came out of these cutlets. I skimmed some of the fat (which was almost none to be honest) in a gravy seperater cup and reserved the juice on the side.


This was by far, the most tender, juicy and delicious chicken cutlets I’ve had in, well I don’t know how long. Surprisingly enough there are a few left over for tonight and we will be having it again.

Dinner is served, all because I took a few extra minutes in the produce aisle. I hope if you try this dish you enjoy it as much as we did, and please let me know how you liked it.

Enjoy !

Montauk, Musings.

imageThis couple right here, in a poorly, sneakily taken photo, over Dave’s shoulder while we were laying on the beach; is probably the best photo I took on our trip to Montauk, NY a few weekends ago for our Anniversary/Dave’s Birthday.

Why this? You might ask.

Because although it was a little windy, and the beach was fairly empty, these two lovebirds were all over each other, hugging, kissing, and snuggling up on their blanket under the shade of their umbrella. Without a care in the world of what others might have thought about their public display of affection.

Love. Some mischief, friskiness, and just plain I don’t give a flippin care in the world, I’m gonna love on my partner, vibe.

Yep, this picture sums it all up.

Here I was, dressed in my sweats, cause let’s face it, it was breezy and chilly out East about 3 weeks ago. We anchored our umbrella, laid out the blanket, plopped down our cooler that was filled with cheese & crackers, fruits & chocolate dip, and some drinks.

imageI was so embarrassed because over the last year, I’ve gained weight. About 16 pounds, fueled by love, and good food 😉 Nothing really is fitting, but at the end of every day, Dave sees me for who I am, even with the added weight. He was and always has been as affectionate as I could want, and even here at the beach with my sweats on he was as well.

I’m worried about the one family of 4 who are not too far away, seeing us kissing, not so much the adults, but the kids. But they’re doing their own thing, and then I glance over Dave’s shoulder and see this older couple. That did it. I was like whoa really, who cares what anyone thinks! Not that we got down to business at the beach haha, but I definitely let loose a little more and was more relaxed. Because seriously who cares what anyone else thinks, as long as we are happy.

And we are.

We had such a great time while away those 4 days, it was much needed escape from everyday life, and relaxing. We ate delicious food, saw many beautiful sights, spent time on the beach, and even chilled out in the suite watching movies on one of the rainy day/nights.

The Beachcomber Resort was beautiful. We had a one bedroom upper suite, full kitchen which helped for my food limitations, as I’m always worried about finding safe food to eat while out and about.

So it was nice to have a full kitchen to cook breakfast in or anything else for that matter. We would make breakfast each morning, and eat out on the deck overlooking the Atlantic Ocean. The sound of the waves crashing against the shore, the smell of the salty air, were just what we needed. We took walks each day into town and to the beach.

For afternoons and evenings we were tourists in our own backyard, so to speak.

One evening we had dinner while watching the sun set at, Inlet Seafood Restaurant. The view was spectacular, the food was superb, wait staff was extremely attentive especially when I asked about gluten free options. They had a special menu, which offered a large selection of options and I ate every last bit of my salmon with quinoa that evening. Plus we shared mussels in white wine sauce, and a sushi roll as an appetizer, so no desert for us, because we were so full from our meals.

The following day we were at it again. Spent some time at the beach in the morning after a nice walk into town after our breakfast spread. But it was a rainy day ahead of us and we made the best of it. We stopped in IGA food store and picked up a few extra things to hunker down for the afternoon. Then headed out to dinner.

First stop was The Hideaway, which when finally finding it hidden among the yachts in the boat yard, we had to walk right out because it was so crowded and nowhere to sit. Very disappointed in that fact because I was really looking forward to eating here.

Next stop and and just as quick to leave but because the service, and staff were not informed and sort of obnoxious was, O’Murphy’s Pub. I’m not even putting their link up because I’m not happy about the way they treated us. We called ahead of time to check on gluten free options as we did with all the restaurants we go to, and they assured Dave they had options available. So when The Hideaway wasn’t working out due to overcrowding we headed there. Huge mistake. We were seated between two doorways at a 2 top table, and were immediately asked what we wanted to eat before even being handed a menu. I told the waitress I needed a few minutes because I am gluten free, she abruptly said “oh you can have a salad without cheese on it” I half heartedly explained that it’s wheat (although of course it’s more extensive than just wheat) not dairy that I need to avoid. With that she said “Oh we don’t have gluten free stuff, you can have a salad.” Trying to explain how the person on the phone said they had options available was fruitless as she was oblivious to what I was saying. Dave asked to speak to a manager or the chef and I wanted to just leave. At that point I couldn’t safely trust my food to be safe. The manager told Dave a salad was my option as well. Needless to say disappointed in the exchange and lack of knowledge, although I know it’s not everyone’s responsibility to know about gluten free, just don’t lie and say you offer it if you don’t even know what it is.

On to the next stop which was, Harvest on Fort Pond for dinner. So glad we ended up here because the food was good and the staff was great as well. We had planned on eating here the next night but hey, go with the flow right. When we called ahead and Dave spoke to the host, who happens to have Celiac, she said I’d be more than happy with the food offerings and she would be willing to help me out choosing an item. Relief was in sight. We started with Mussels steamed in garlic sauce, and Dave had the Skirt Steak and I had the Pork Tenderloin. I admit my pork was a little over cooked, but still very good. The staff is attentive, knowledgable and the restaurant had such a nice ambiance.

Saturday afternoon we took a trip out to Sag Harbor for the day, and walked around the town for a while. Dave was looking forward to eating at iL Cappuccino, Italian Restaurant, but little did we know, they were only open for dinner, not lunch which is when we arrived. Luckily I thought ahead and packed a light lunch just in case we needed it. After realizing they weren’t open, and searching up and down the streets for a place we wanted to eat, we headed back to the car and ate our picnic looking at the water.


Sag Harbor, Windmill (information center)

Once back to Montauk, we decided on eating at Gosman’s Dock Restaurant. Slightly disappointed in this establishment for two reasons, the food was phenomenal and our waiter was wonderful. But the host was less than pleasant when we entered and were asked if we needed a table for two, we said yes. She then informs us that “All water view tables were occupied and she would have to seat us somewhere else” As another host greeted another couple, all too friendly who walked in after us and immediately started to usher them to, wouldn’t you know it, a window view table. A little perturbed and feeling slighted because obviously they were “regulars” and we were not, we were seated at a 4 top table at the bottom of a set of stairs with a limited view of the water. Our table was less than stellar, and every time a server finished using the tray stand to serve food, they would prop it up right between my seat and the stair rail beside me. Talk about a hazard, because if I needed to get up quick I’d probably trip over it, and as it was everyone that walked by almost tripped over it. Not letting these mishaps get in the way, we had a lovely meal of Prime Rib, and wouldn’t you know, Mussels in white wine sauce. We do love mussels. We also had dessert. I had a delectable flourless chocolate cake that was served warm, with cappuccino ice cream and, Dave had the deconstructed key lime pie. Again like I said the food was delicious and our server was so nice.

Sunday morning was our last morning out in Montauk and we had as usual a great breakfast to start our day. After packing up the suite and saying so long to The Beachcomber and our lovely view, we headed out with our picnic lunch for some time at Camp Hero, and The Montauk Lighthouse.

The wait time to get into the Lighthouse was a little longer than we wanted to wait, so we opted for a drive by instead and a few photos. Plus I don’t believe I’d be able to walk the steps anyway.


We then turned around and stopped at a scenic overlook for our lunch and then went to Camp Hero. I have a little bit of a fondness for oddities like Camp Hero, and wonder what really happened there all those years ago. Conspiracy theory’s much hmm. But seriously I really enjoy the mystery of it all and wish we had more time to do the full walk to the tower I captured in the distance. Looking at the bluffs, which I admit, I had NO idea that the island had bluffs. I’m used to an ocean I can just walk straight across to, not fear of falling off the edge of the earth kinda thing. But talk about majestic views! We definitely will be making a trip back soon, just for Camp Hero.

If you’re into time travel, and have heard of the Manhattan Project, you should totally check out information about Camp Hero.

All in all our Montauk Musings were Magnificent to say the least. A little adventure, not too far from home, an escape from the ordinary, and luckily before the Summer tourists descend upon the town like locusts 😉

I would be remiss if I didn’t mention on our way home I was craving and when I say craving I mean like a huge craving since I can’t remember the last time I had one…a lobster roll! We turned around and stopped at The Lobster Roll in Amagansett. Oh my goodness, they make an Udi’s Gluten Free hot dog roll taste so damn good. They had a separate Gluten Free Menu that was so huge, I couldn’t believe my eyes. But nothing was going to get me to eat anything but a lobster roll. And I was so damn happy. Yes food is my comfort I admit it 😉


Dear, Elle Magazine. Celiac is a Disease, not a Joke. #Iamthatfriend

So this morning, as I’m scrolling through my Facebook feed, I happened upon a post from one of my favorite Celiac Bloggers~ Gluten Dude. He was up in arms again, and rightfully so, over a cartoon published by Elle Magazine. You can read his heartfelt reaction in the link above. This cartoon, got my blood boiling. Seriously, Elle do you really find it funny to tease about a Disease?

I rarely get so frustrated, because let’s face it, people are assholes. There are plenty out there that think an autoimmune disease is just something that’s in your head. Well, get your head out of your ass and wake up. It’s not a joke. It’s real. And there is no cure. Except, eating strictly Gluten Free. There is no pill, no cream, nothing but elimination of Gluten. Plain and simple. Got it? Good.

Here’s the thing, Elle and your well-informed staff. May is Celiac Awareness Month. Bet you didn’t know that, because that would have taken some time to research.

Research, you know what that is, don’t you? It’s all shits and giggles over there in your creative department while you’re eating your bagels and drinking your beer, joking about a group of people who have a disease. Well doesn’t that make you special.

Poking fun of people who have no control over something that is debilitating in their lives. Making fun of people who can’t just take a pill to make the pain go away. Pain that not everyone can see and pain that none of us would wish upon another, except maybe some explosive diarrhea just so you have a hint of what happens to them during a glutening episode. An episode that can have lingering effects for weeks, and if untreated, can lead to devastating diagnosis that could include Cancer.

You wouldn’t make fun of someone with Cancer, now would you, Elle? No foreshame. It’s a disease. A disease people have no control over, and although there may be medications to help destroy the cause of it, it still leaves people helpless at its grimy hands.

See, there is no fun in making fun and teasing people who have a disease. Would you place a person in a wheelchair in that bubble? An MS sufferer in that bubble? Cancer patient? You get my point, don’t you?

You disgust me!

Anyone who makes fun of a disease, disgusts me. How can you be so cruel. Yeah I’m just a little pissed off at your attempt, sad sorry ass attempt at humor. Now if I wanted to make fun of myself in a lighthearted way, so be it, because there is a distinct line in humor and humiliation, degradation, callous, rude, crude…you get the point, YET!

But your commentary about this disease is just one of many in the public eye by people who are in a position of preaching to a far-reaching audience of impressionable people.

Your attempt at making fun of a disease is deplorable. And as I’m sure the sun will set tonight, I’m sure you probably won’t ever see this post, or the comment I made on your Facebook post about this either. But that’s ok. If I can at least get one more person to see, that this is NOT A JOKE, it’s a Disease. Then that is more than enough for me. You are not alone in this, and as much as I dislike giving you and your business attention, I think that my small blast at your poor attempt at humor will balance out in the end.

Karma if you will. Or maybe you and your staff will research Celiac Disease, and maybe do some volunteer work, or at least take the disease seriously.