Thank you, guys, for all the birthday wishes!  It made me feel really good to read all them, and made me so happy!

So, basically, 99% of my nourishment today came in the form of frosting.

For example, breakfast?  A banana, cupcake, tons of frosting.

Lunch?  Boomi bar, apple.

Dinner? Two small sushi rolls, and a seaweed salad.

And just now?  Another cupcake and seriously, like, a cup of frosting.  I’m a frosting addict, and I’m out of control.

I went out of my way to bake myself some delicious gluten-free chocolate cupcakes, just to use them as a vehicle for frosting.

I done did good.

So, my doctor’s appointment was sort of a disappointment.

I waited around for the better part of an hour to have them take down my symptoms, go, “Hm, no idea what’s going on here,” and be told they doubt it ‘s an allergy or intolerance and that they don’t want to restrict my diet any further — dude, come on.  You want me to keep eating stuff that might be making me sick to avoid restricting my diet any further?  Seriously?

I was referred to social worker who will help me get insurance, since they informed me that the tests will be very expensive, but was told to take Metamucil and, as an afterthought, was suggested to take probiotics.

Oh, and they want me to see a therapist again.  Which is fine, I’m not ashamed.  But I didn’t come in claiming to be depressed.  I came in claiming to have an upset tummy.

I have a follow up in a month to determine if the probiotics and Metamucil help, and if not, I guess they’ll start with the tests?

I give them credit — they’re trying to give me a short-term solution until I get insurance, but I guess I feel let down because I was hoping for another answer than, take fiber and probiotics.  Sigh.

Dark chocolate cupcake with vanilla coconut creme frosting.

Here, have  a recipe or two:

Rich Chocolate Gluten-Free Cupcakes:

1/4 cup gluten free flour*

1/4 cup cocoa powder

1/4 tsp salt

1/2 tsp baking soda

3 large organic eggs

1/4 c oil*

1/2 cup sugar

2 tbs full-fat coconut milk

Preheat oven to 375 F.  Sift dry ingredients together.  Mix wet ingredients.  Slowly stir dry ingredients into wet ingredients.  Bake for 20-22 minutes.  Makes 6 large cupcakes, or 9 smaller ones.

(Notes: *I used 1/3 cup of peanut flour, but heavier flours — brown rice, et cetera — can be reduced to 1/4 cup.  Lighter flours, like tapioca starch, may want to be upped to 1/3 cup.  For my oil, I used coconut oil.  For the sugar, you can sub in 1/2 cup honey, maple, or agave, and omit the coconut milk.)

Vanilla Coconut Creme Frosting:

3-4 cups powdered sugar

1/3 cup full-fat coconut milk

1 tbs coconut oil

1/4 cup coconut butter

2 tsp vanilla extract

Add ingredients in a bowl, and beat until creamy.  Add more confectioners sugar for a stiffer frosting.  To pipe onto your cakes, pour into a ziploc bag and snip off the corner.

Enjoy!  The flavor combo of vanilla coconut and rich, dark chocolate is incredible.  The cupcakes are super moist (sorry, gross word!) and tender, and not too sweet, and the frosting has a mild coconut-vanilla flavor, and has just enough sweetness to balance out the cupcakes perfectly.

What’s your favorite flavor of cake?  Do you prefer frosting or cake? I’m a frosting girl, all the way!  My favorite flavor is lemon-vanilla sponge with jam and cream, but chocolate is a close follow-up!

Thanks for reading!

❤ Kaz