my name is Hadley and I have been gluten-free for almost 2 years now. I started my journey when I was 12, and there weren’t many resources to help me figure out how and where to start. this blog will have every resource that you need. it has posts containing recipes, skincare, how-to’s such as ordering in restaurants, what I eat in a day, how I meal-prep and more. i post on mondays, and fridays. let’s start our journey.
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so chances are you’re on this blog because you are have just been told that you have to live a gluten-free lifestyle. there are 4 main reasons to be gluten-free that I will be covering to give more information. the 4 reasons are celiac disease, gluten-sensitivity, a wheat allergy, or gluten intolerance. I have a gluten-sensitivity, but I am well-versed on all the reasons.

first: celiac disease – Celiac Disease is a serious autoimmune disorder where the small intestine lacks the microvilli necessary to digest the protein gluten which is found in all wheats, and also rye and barley. What this means is that whenever gluten enters the body, it tears small holes in the lining of the small intestine. There are over 200 symptoms of Celiac Disease but the most common ones are nausea, migraines, ADHD, stomach issues, back pain, and iron deficiency. Celiac Disease affects about 1% of all Americans. There is no cure for celiac disease but it can be treated by a completely gluten-free diet which includes all gluten-free food, and all food that has been touched by gluten aka cross-contamination.

second: gluten sensitivity – Gluten sensitivity is where individuals have a sensitivity to the protein gluten but do not have celiac disease. These people experience the same symptoms as people with Celiac’s but do not have Celiac Disease. Gluten sensitive people also need to avoid all gluten and cross-contamination. Gluten sensitivity is not as severe as Celiac Disease because it does not cause as much intestine damage as Celiac Disease.
third: wheat allergy – If you have a wheat allergy when your immune system has an abnormal reaction to any of the proteins found in wheat. The difference between celiacs and a wheat allergy is that celiacs affects your intestinal system while a wheat allergy affects your immune system. Symptoms of a wheat allergy include hives or rash, irritation of the mouth and throat, nausea and vomiting, diarrhea, nasal congestion, eye irritation, trouble breathing. If you have a severe enough allergy, you can go into anaphylaxis which is potentially life-threatening. People with a wheat allergy need to avoid all products that have wheat, so your best bet is going gluten-free.
fourth: gluten intolerance – People who are gluten-intolerant are people who have symptoms and may or may not have celiac disease. This means that you typically haven’t received the blood test to see if you have or don’t have celiacs. Symptoms include cramping, bloating, nausea, and diarrhea. If you have gluten intolerance, I recommend going to your doctors to have a blood test to see if you do have celiacs.

I know all of these reasons sound scary but it’s easy to avoid these symptoms by simply going gluten-free which is a lot easier that it seems!

I remember eating these noodles after spending long days of skiing when I was younger. The warm, spicy noodles with delicious veggies and meats were the perfect way to cap off a long tiring day of shredding the slopes. As I grew older, these noodles turned into a favorite asian night meal, and comfort food. They are named “Johnny’s Drunken Thai Noodles” after my mom’s best friends dad who was the main reason, that I got into cooking. Johnny let me be his sous chef when I was younger and that inspire me to continue cooking, years later. The spice level of these noodles can be adjusted higher or lower based on your preference which is a plus. Make sure your fish sauce, chili paste, and soy sauce are gluten-free and you are good to go!

9ingredients:

• 1/2 lbs of ground pork
• 1/2 lb. ground chicken
• 1-2 filets of Angus
• Gluten-free fish sauce
• 1 and 1/2 cup gluten-free soy sauce
• 3 Tbsp. gluten- free chili sauce or paste
• 6 to 7 Thai chilies
• 1 Tbsp. sugar
• 4 to 6 Red jalapeños
• 2 bags of your favorite gluten-free noodles
• 1 Tbsp. of fresh chopped ginger
• 1 Tbsp. of fresh garlic sliced thin
• 2-3 tomatoes, largely chopped
• 3 tbsp. bacon fat
• 4 cups of chicken stock
• 1 large box of fresh basil  
• 2 Tbsp. olive oil
• You can throw in any other of your favorite veggies, I prefer bell peppers, snapped peas, broccoli etc.)

recipe :

• 1. Mix 1 cup. of soy sauce and 2 tbsps. of chile sauce together to create a marinate. Marinate the beef for 30 minutes.
• 2. Mix ground pork and chicken together.
• 3. Slice all chilies, ginger, garlic, and tomatoes into thin strips.  
• 4. Bring 2 tbsps. of bacon fat up to just smoking and fry 1/2 the basil until crispy.
• 5. Cook noodles in boiling chicken stock for 1 min or so then drain bring another pan up to medium high heat.
• 6. Add 1 tbsp. oil and/or 1 tbsp. bacon fat and then fry the noodles.
• 7. Heat your wok to really hot.
• 8. Add a 1 tbsp. of oil to the wok.
• 9. Add pork and chicken and break up with wooden spoon
• 10. Add 1/2 cup of soy sauce, 1 Tbsp chili sauce/paste, cut up chilies, ginger, garlic, and tomatoes to the wok and mix.
• 11. Add 1 tablespoon of sugar and 2 tablespoons of fish sauce and mix.
• 12. Add sliced beef, some chicken broth if needed, and noodles, crispy basil any other vegetables that you decided to add, and a handful of fresh basil and mix everything together.
• 13. Serve!