Apple Pie for Breakfast

Because I’m a grown up and I do what I want.

Processed with VSCOcam with f2 preset

First though, I’ve been thinking about what to do with this blog.  I have started:

So, what to do with this site?

The fact is, I like cooking and baking, but when I cook and bake, I want to eat.  Immediately.  I don’t want to stage my food so it looks pretty, and set up nice lighting, and take a nice photo that will be accepted by Foodbuzz and Tastespotting.  I want to cram the food directly into my mouth.  That’s why Crustcrumbs is great, because John is a cook and food stylist, and I just have to take pretty pictures.  Here, I end up snapping a quick shot with my iPhone and slapping a hipster filter on it out of laziness.

I’ll figure it out eventually.  I still want to share paleo recipes I’ve tried and written, to keep track of them for later.

So.  Back to what’s important.  Being a grown up, and APPLE PIE FOR BREAKFAST.

Processed with VSCOcam with g3 preset

This started because we had a bunch of apples in our fridge, which I bought because I was definitely going to make lots of Martha Stewart-esque apple recipes (with Martha Stewart-esque photographs), and then I didn’t.  My fiance reminded me about the apples, so I googled “paleo apple pie” and found PaleOMG’s Apple Pie Tartlets.  I love tiny food!  Tiny food is so much more adorable than regular sized food!  Tiny food makes me feel so dainty as I shove 4 of them into my mouth (because they’re small, so it’s okay).

Juli’s recipe rocks.  But, it didn’t take me 15 minutes to prep.  It was more like 45 minutes (I might be incompetent).  And it only took 20 minutes to bake, instead of 25.  And I didn’t use coconut cream, because I forgot to put a can of coconut milk in the fridge overnight, so I used real whipped cream (no sugar added).

Processed with VSCOcam with f2 preset

And yes, I ate four of them.  GROWN UPS.


Are gluten-free diets healthy?

When people find out I eat gluten-free, the response is often something like this:  “oh, I’ve heard of that!  I was thinking of trying it out.  Is gluten-free healthy?”

Before I answer, I want to talk about my summer a little bit.  I can’t even begin to remember everything I’ve done the last few months.  We had family visiting from Florida, family visiting from England, and family visiting from Windsor;  I went to cottages; I went to Vegas; I moved out of my apartment so my floors could be replaced post-flooding from our upstairs neighbours; I decided to do a kitchen renovation at the same time.

Here’s a little preview of the kitchen I’ve had to work with for the last few weeks:

2013-09-10 12.31.48

Before we demolished the kitchen, my boyfriend’s family visited for a week, and we ate out almost every meal.  So I’d say I’ve been eating like crap for about 33 days now.  Full disclosure:   I’ve polished off a Dairy Milk bar approximately every 3-4 days, and last week I bought a 2lb bag of Rockets for no reason besides they were by the checkout at Shoppers Drug Mart and I wanted to shovel them in my face.  I’ve eaten at restaurants (fast food and otherwise) for basically every meal besides breakfast since our kitchen was demolished.  I devoured a whole tub of frozen Greek yogurt by myself.  I’ve been eating nachos and pizza and burrito bowls and grilled cheese sandwiches.


I feel gross.  And I’ve probably gained about 8lbs (I haven’t checked; my scale is still in a box somewhere).

But it has all been gluten-free!  Every bite.  Not an ounce of gluten.

I went to the Gluten Free Expo (or as everyone else calls it, “the cardboard convention”) in Toronto a few weeks ago, and I tried all the samples.  Breads, cookies, cakes, bars, pasta, you name it.  Lots of them were delicious!  But by the end of the day, I felt awful.   I went home wondering, what’s the point?

My haul.

My haul.

Back to the question:  are gluten-free diets healthier than normal diets?


Obviously, people who have celiac disease must not eat gluten.  I also believe strongly in non-celiac gluten intolerance, even if mainstream medicine does not (yet).  Not eating gluten has made enough positive changes in my health for me to never eat it again.  I believe it can play a role in autoimmune disease (like Hashimoto’s thyroiditis) and endocrine disorders (like PCOS), mental health issues (like depression), and neurological issues, just to name a few.

I also get really annoyed when I see articles like “The dangers of going gluten-free“, which reiterates the idea that people with celiac disease are the ONLY ones who should avoid gluten, and ONLY after they receive a confirmed diagnosis from a doctor.  Which could mean eating a ton of the thing that is literally destroying your intestinal lining, for months, and possibly getting a false negative anyway.  Why some doctors are so opposed to elimination diets and why some people are so desperate to eat gluten they won’t stop until a doctor says “your intestinal lining is finally destroyed enough for your biopsy to be positive!”, I’ll never understand.  Guess what?  If you have celiac disease, and you stop eating gluten, you will feel better!  There’s your diagnosis.

Articles like that always fail to actually explain the dangers of going gluten-free.  It makes a cool scary-sounding headline, but the “dangers” always end up being things like “it’s expensive!” and “gluten-free products might not be fortified with as many nutrients as gluten-filled products!”  As for the former, yes, if you buy pre-packaged stuff, it’s more expensive to eat gluten free, but it’s getting cheaper.  Eating whole foods isn’t really more expensive.  The latter is correct too, but it’s basically saying that it’s dangerous to eat gluten-free bread because it’s not enriched with as many nutrients as Wonderbread.  Here’s a crazy thought: maybe people shouldn’t be getting their nutrients from enriched wheat bread either?

There is nothing “dangerous” about eating gluten-free.  There are no nutrients found in gluten-containing foods (wheat and other grains) that cannot be attained from other foods.  In fact, I think anyone with a persistent medical issue (which includes most people in North America) should try not eating gluten to see if it helps or not.  However, a diet isn’t automatically healthy because it’s gluten-free.  You know what’s gluten-free?  Candy.  Chocolate.  Ice cream.  Sugar.  Corn chips.  Rice.  Eating a bag of gluten-free cookies is not healthier than eating a bag of Oreos simply because the Oreos contain gluten.  Shoveling roll after roll of Rockets into my mouth is not healthy because Rockets don’t contain gluten.

So, if you don’t think you have celiac disease, and you’re going to eat the exact same crap you are already eating, you may as well keep eating it with gluten.  If you really want to make a change in your health, try real food.  (Or the plant-based kind, if that’s your thing.)

Me?  I can’t wait to have a kitchen again so I can get back on the low-carb, paleo bandwagon.

The Medical Community Really Hates Paleo Diets

I had a “comprehensive health assessment” last Friday, which is a fancy way to say “physical”.  Since I don’t really have a family doctor right now, I went to the clinic my parents recommended, and they do everything from blood work to abdominal ultrasounds to fitness testing.  It was pretty neat.

I expected to be criticized for my diet and thyroid treatment, and I was.  I had a consultation with a dietitian who actually twitched as soon as I mentioned the word “paleo”.  He told me I eat too much fat, especially saturated fat, which will raise my cholesterol and give me a heart attack (no).  Also, my diet is severely lacking in fiber, of which grains are a necessary source (no).  Also, even though I eat around 100 grams of carbohydrates a day, it’s not enough for my brain to function and I need to eat more (no).  Also, it’s just too darn restrictive!  Everything in moderation!  (Sigh.)

The doctor herself mentioned “placebo effect” when I answered her question about why I cut out gluten.  (If the placebo effect can fix a swollen painful thyroid, depression, and interstitial cystitis, among other things, then I’ll take it.)  She also repeated the “everything in moderation” mantra, and told me I should start to eat bread, pasta, and other grains again, so I can have a healthy, balanced diet – because only people with specific gastrointestinal symptoms should cut out gluten.   Okay, I’ll take that under advisement (no).

At my last physical, I was still taking Synthroid, and I was a mess.  I was sleeping 10+ hours a night and napping every afternoon, I was miserable and depressed, all of my joints ached, and my hair was falling out.  I had no energy to exercise or do my job.  The doctor told me my thyroid was “adequately treated” because my TSH was under 10, and then gave me a lecture about my weight, high cholesterol, and high blood pressure (all being symptoms of – guess what – poor thyroid function).  I got a pathetic score on the treadmill fitness test and did 0 push ups because I had no upper body strength.  The physiotherapist told me I had the flexibility of an 80 year old woman, and my body fat measured in at almost 40%.  It was depressing.

So I was pretty thrilled when I took a peek at the screen in the treadmill room on Friday and saw that my time was the longest out of anyone that day, and when my body fat measurement came back 5% less than what my Withings scale says.  I passed the flexibility test with flying colours (“wow, you really must do a lot of yoga”).  I was even happier when I saw the doctor for a review of my blood work, after being told all day that my diet is terrible, and she said “oh – your blood work is actually really good.”  She even said “your cholesterol is amazing!”  And my blood pressure is 90/60.

This paleo diet, it’s ruining me!

Paleo Shamrock Shake

Oh, hi.

I know I haven’t posted in a while.  I’m sorry.  It’s not you, it’s me.

I’ve been busy, and my health has needed more tweaking, and I have been lazy about my diet and haven’t been making as many things from scratch.  I’ll try to do better!

Right now I just really wanted to share this recipe from Primally Inspired.  Even though St. Patrick’s Day was on Sunday, and it’s sort of irrelevant at this point.

I didn’t even bother taking a decent picture of it, so here is one from my iPhone with a terrible vintage filter:

Shamrock Shake with a terrible vintage filter.

I made this for dinner last night, because I had a huge carb-heavy lunch and I was too lazy to make a real dinner after pilates.  And it was awesome.  So:

Paleo-ish Shamrock Shake – Single Serving Edition

    • 3/4 cup unsweetened Coconut Dream
    • 1/2 avocado
    • 1 1/2 Tbsp raw honey
    • 1/2 cup ice cubes
    • 1/2 Tbsp pure vanilla extract
    • 1/3 tsp peppermint extract



The original recipe called for a can of coconut milk.  I didn’t want anything that heavy, so I used Coconut Dream.  Real coconut milk would be creamier.  I also toned down the peppermint extract because I thought it was too strong, but if you’re into that sort of thing then use 1/2 tsp.

Nothing I Make Ever Looks Like the Picture

There’s nothing I enjoy more than spending a bunch of time and using a ton of expensive ingredients, only to end up with a shameful embarrassment of a food.  I have decided to post these failures more often, because if the internet can’t laugh at me, who will?

This past weekend, I was invited to a “cookie party” and decided to bake grain free gingerbread cookies.  The recipe? Paleo Gingerbread Cookies by Bill Staley and Hayley Mason from The Food Lovers Kitchen. If you haven’t seen their cookbook, Make it Paleo, you should check it out, because it’s a great book full of amazing photography.

These are their gingerbread cookies:

© The Food Lovers Kitchen

Cute, right?

My first mistake was probably using blackstrap molasses.  The batter was very dark and sticky, and it was almost impossible to cut out shapes.

Not chocolate.

I had to keep it in the fridge for much longer than the recipe said, but the batter was still warming up too fast when I rolled it out, so I could only get 1 or 2 hilariously deformed shapes out of it before it turned into the mush pictured above.

My boyfriend had the brilliant idea of covering the rolled out batter with ice packs, and only uncovering small parts at a time to cut shapes.  It worked very well, and I was able to get several disfigured men into the oven.

Then I burnt them.

I mean, seriously, what is this?


One of my friends pointed out that this is basically the botched Ecce Homo painting of gingerbread cookies.  Although, it did taste like it probably would have tasted good if it weren’t burnt.  (That’s right, I ate it.)

In summary, let’s compare:


Potato Jesus Cookie


I’m basically Martha Stewart you guys.

Instagram Party + Lemon Orange Frosting

On Wednesday, my boyfriend turned 30 (!).  We had a party last night.

1 & 4: I trimmed my basil plants and had no idea what to do with the trimmings, so I shoved them in mason jars and spent the whole night asking people, “wanna smell my basil?”

2 & 3: Dan made taco dip – we counted 7 layers.  It included homemade guacamole, homemade salsa verde (which was SO GOOD it’s almost a shame he put it in a dip), and lettuce from my garden.  I love saying that.  Lettuce.  From my garden.

5 & 8: I made sangria. I am no sangria expert, but it was delicious!

6 & 7:  These cupcakes… omnomnom.  They are Gluten-Free GoddessVanilla Cupcakes topped with That’s the Best Frosting I’ve Ever Had (note: it is).  I would like to point out that even though I made a gluten-filled cake, everyone went for the gluten-free cupcakes.  “They taste normal!” was the most common response.

I also wanted to share this frosting recipe.  Every year, Dan demands a boring white cake from a box.  I’ve offered to bake something from scratch, but no, it has to come from a box.  He agreed that I could make the frosting, so last year we came up with this together (I mixed, he taste tested).  Then we lost the recipe, and we were sad.  A few weeks ago, Dan found it (in his recipe book… fancy that) and it’s exactly as yummy as we both remembered.

Lemon Orange Frosting

3 tbsp orange zest
3 tbsp butter
3-4 tbsp fresh squeezed lemon juice (to taste)
About 2.5 cups icing sugar

  1. Add orange zest to butter and mix with a hand mixer until creamy.
  2. Add 3tbsp lemon juice.  Slowly add icing sugar while mixing until you achieve the desired consistency, adding more lemon juice if desired.

It makes enough to cover a 13×9″ cake.

Donuts 2.0

Everyone likes my Gluten-Free Baked Sprinkle Donuts, especially my gluten-eating friends (who once requested that I bake them while drunk at a party, which I did, and they were glorious).

However, I feel like since I stopped eating gluten, I’ve been relying too heavily on Silvana‘s All-Purpose Flour mix from Cooking for Isaiah.  It’s an awesome mix, but I’ve been really wanting to experiment with different flours, and to try ones that are higher in protein and fiber than rice flour.

Especially since I have accumulated a ridiculous amount of flours:

Gluten-Free Dairy-Free Baked Donuts
Yield: 10 donuts

1/2 cup brown rice flour
1/4 cup coconut flour
1/4 cup tapioca flour/starch
1/2 tsp xanthan gum
1/2 cup golden cane sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup original almond milk (or other milk substitute)
1 egg
4 Tbsp Earth Balance soy-free buttery spread
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract

  1. Preheat oven to 350F.
  2. In a large bowl, whisk together flours, xanthan gum, sugar, baking powder, salt, nutmeg, and cinnamon.
  3. In a small saucepan on low heat, whisk together almond milk, egg, Earth Balance, vinegar, and vanilla. Mix until it is well blended and feels warm to the touch (do not overheat).
  4. Add the wet ingredients to the dry ingredients and mix just until combined.
  5. Put the batter into donut pans.  (I use my finger; some people prefer to pipe the batter into the pans.)
  6. Bake for about 12-15 minutes, or until a toothpick comes out dry and just before the donuts start browning.
  7. Cool and decorate!


1/2 cup icing sugar
2 Tbsp almond milk
1/2 tsp vanilla extract
Shredded coconut

  1. Mix icing sugar, milk, and vanilla extract into a paste.  Dip donuts in glaze.  Cover with coconut.
I also made some with red sugar, which was a terrible idea because the sugar just melted and now I think the donuts are too sweet.  But oh well.

I was really happy with how the donuts turned out.  They are very moist and delicious!  I definitely want to start using coconut flour in more things.


Adventures in (Gluten-Free) Bread-Making

Once upon a time, during a family dinner, my brother asked “which foods would you not be able to live without?

I immediately answered, “bread.”   I would not be able to live without bread, no way.  Bread is the best food in the world.  Covered in butter, toasted with jam, dipped in oil and vinegar.  My favourite was golden flax bread from Stonemill Bakehouse, and if I went to a restaurant, I could polish off an entire basket of bread by myself.

A couple of years ago, I was talking to a friend, and she told me she could no longer eat bread or dairy.  NO BREAD OR DAIRY?  This was the first I’d heard about celiac disease.  I expressed my deepest sympathies and thought to myself: “if I couldn’t eat bread and dairy, I would LITERALLY DIE because that would be the worst.”

It’s amazing how we can adapt when we need to.

I stopped eating gluten last May.  I remember getting a phone call from my boyfriend sometime during the first week.  He was at the grocery store near work, and he said, “I have good news and bad news.  The good news is that I found gluten-free bread!  The bad news is it’s as hard as a rock and it expires in October.”

No thanks.

I have found a couple of local bakeries that make good bread, but I’ve realized I don’t actually miss it all that much, and I rarely buy it.  I hardly flinch when they put the basket of bread in front of me at restaurants (they always put it in front of me).  I don’t get mad when we visit my boyfriend’s parents and everyone eats crazy bread in front of me.  I even choose to eat burgers with a fork, even though I’ve found a company that makes delicious gluten-free buns.

So it turns out I won’t actually die from lack of bread.  Amazing!

That being said, my mom got me a gorgeous Emile Henry ceramic loaf pan for Christmas, and I bought a KitchenAid mixer from Amazon during Boxing Week sales (it was 60% off! and I had gift cards!  it only cost me around $40!), so I’ve been wanting to bake bread.  FOR THE FIRST TIME EVER!

I spent ages trying to find a recipe, but all of the ones I found were for a bread maker, or they were flavoured (like pumpkin cranberry), or they used about 40 ingredients I don’t have, and I wanted to make something basic.  I ended up finding a recipe on the forums and thought it looked pretty good (read: simple).  I’m not generally a huge fan of bread made from rice flour, but this was an experiment, not a Food Network competition (that’s a thing, right?).

Moments of panic during the bread-making process:

  • “It doesn’t say which attachment to use for the mixer!  Do I use the regular beater or the dough hook?!  AHHHHH!”
  • “It says to let the yeast proof for 15 minutes but it’s taking me longer than that to do the next step!  What if it’s sitting for too long?!  AHHHHH!”
  • “The recipe doesn’t say what kind of oil to use!  AHHHHH!”
  • “Where am I supposed to put the bread to let it rise?!  AHHHHH!”
  • “The recipe doesn’t say which size pan to use!  What if mine is the wrong size?!  AHHHHH!”

I was excited to see the bread rise.  Bread is so cool.  I love science.

I forced myself not to peek in the oven until the timer went off.  When it did, I saw this:

Holy crap!  Could this be a success?!

Yep, that looks like bread.  Magic!

Gluten-Free Dairy-Free Sandwich Bread Recipe

  • 1 Tbsp yeast
  • 1 Tbsp sugar
  • 1 1/2 cups warm water
  • 3/4 cup white rice flour
  • 3/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 3 large eggs
  • 1 1/2 Tbsp oil (I used grapeseed oil)
  • 1 tsp apple cider vinegar
  1. Mix yeast, sugar and water in a small bowl.  Let it rise for 15-20 minutes. You should have at least 1 1/2 inch of foam on top of the water.
  2. In a large bowl, whisk all of the dry ingredients together.
  3. Put eggs, oil and vinegar in the stand mixer bowl and mix for 3-4 minutes, until the mixture is creamy.
  4. Add proofed yeast and all dry ingredients into egg mixture. Mix for 4-5 minutes with the dough hook attachment, scraping the sides at least once with a spatula.
  5. Line your bread pan with parchment paper.  Using a spatula, scoop the dough into the pan and shape into a loaf.  Let it rise for 50-60 minutes, or until the dough reaches the top of the pan.  At some point during this time, preheat your oven to 375F.
  6. Bake for 55-60 minutes.  Let it cool for 20-30 minutes before slicing.

Verdict:  Not bad!  It has a strong rice flavour that I don’t like, but it’s good covered in Earth Balance, especially fresh out of the oven.  It’s really, really soft with a nice crunchy crust.  I’m interested to see how long it lasts over the next few days.

Yay!  I don’t need to use my “kitchen failures” tag!

Gluten-Free Scone Recipe

Every time December begins, I plan to bake a million different types of cookies. I picture myself baking multiple batches of glorious cookies every single day, and they all look like they came out of a catalogue and taste like an explosion of happiness and rainbows and Christmas.

Reality: December is a busy-ass month. This year I baked 2 batches of cookies.  The first one was terrible, the second one was okay.  And that was it.  No catalogue cookies, no Christmas donuts, no cupcakes, no gingerbread house.  Where does the time go?

Yesterday, I decided to make scones.  FINALLY.  I’ve only been planning to do this for over 7 months.  They were delicious!  My parents, who are both gluten-eating people, also liked them.  The recipe was adapted from here.  I used real butter and milk, even though I have been avoiding it, because I’m sick of baking failures.  Now that I know this recipe is really good, I will try again with milk and butter substitutes (almond milk and Earth Balance?).

Gluten-Free Scones
Yield: 8 Scones

1 3/4 cups Bob’s Red Mill All-Purpose Flour
1/2 teaspoon xanthan gum
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
2 large eggs
1/3 cup cold milk
1 teaspoon vanilla extract
Sugar for sprinkling

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper (or grease a divided scone pan).
  2. Whisk together the flour, xanthan gum, sugar, baking powder, and salt.
  3. Work in the cold butter till the mixture is crumbly.  This works best if you use a pastry blender.
  4. Whisk together the eggs, milk, and vanilla until frothy.  Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky.
  5. Drop dough by the 1/3-cupful onto the baking sheet.  Let the scones rest for 15 minutes.
  6. Sprinkle the scones with sugar. Bake for 15 to 20 minutes, or until golden brown. Remove from the oven and let rest for 5 minutes before serving.  Serve with clotted cream, jam and tea.

I think this is a really good base scone recipe.  It would also be good with 3/4 cup of dried fruit (such as raisins).  Other ideas:  coconut, ginger, chocolate chips, unicorns.

I hope everyone had an excellent Christmas.

Gluten-Free in Las Vegas

A couple of weekends ago, I went to Las Vegas with my mom and four aunts.  I went for the first time this July with friends, and made a critical error food-wise.  When I googled “gluten free Vegas”, I found that there are a TON of restaurants with gluten-free options, or even entirely gluten-free menus upon request.  Awesome, right?

Right.  Unless you’re a vegetarian.

It hadn’t occurred to me that “gluten-free” and “vegetarian” aren’t frequently overlapping concepts in the touristy areas of Las Vegas.  Gluten-free options at restaurants are usually meat, more meat, and sometimes fish.  I was traveling with a huge group of people, and the last thing I wanted to do was inconvenience anyone.  That led to an unhealthy weekend of sub-par salads and watching my friends eat THE MOST DELICIOUS PIZZA I’D EVER SEEN.  I also ate Tex-Mex twice (basically just corn tortillas and cheese).

I did find one good place – Maggiano’s.  When I asked about their gluten-free options, they had the chef come out and speak to me personally.  He created a pasta dish just for me, and it was really good.  All of my non-GF friends liked the food there as well.

THIS TIME I was determined not to make the same mistake as in July, so I did a lot of research beforehand and read lots of menus and made a list of restaurants.

First and foremost, I found out there’s a freaking Whole Foods right by the airport on Las Vegas Blvd.  My mom and I headed there right after we checked into our hotel, so I could load up on snacks.

This store turned me into a crazy person.  This store made Whole Foods Toronto look like a gas station convenience store.  I completely lost the purpose of this visit and ended up buying $86 of groceries that I somehow needed to bring back to Canada in my tiny carry on suitcase.  (By the way, that $86 of groceries would have easily cost $150 at home.)

Look how much agave you people have! Do you know how many bottles I have to choose from at home? 2.


Fun fact: I asked an employee at the Toronto store why they don’t have Whole Foods brand stuff like marshmallows, and he said it’s because of French language laws for packaging. By law, our packages have to have both English and French. Apparently Whole Foods doesn’t think it makes financial sense to print special labels for its small handful of Canadian stores.

For dinner that night, we tried to get a reservation at Maggiano’s, but it was booked.  In fact, so was everything else on the list I’d made.  So much for that.  The concierge recommended Ferraro’s, so we went there.  All of the pasta dishes contained either meat or cheese, and I couldn’t eat either so I asked the server about my options.

“What can’t you eat?”
“Gluten, dairy, and meat.”  Side note: the look on people’s faces when I say that is endlessly amusing.  A cross between “what the hell is wrong with you?” and “shit, that sucks.”
“Okay, why don’t you try something different instead of pasta?”
“Like what?”

Didn’t I just… oh, nevermind.  I ended up with gluten free pasta and tomato sauce.   It was… pasta and tomato sauce.  Boring.

The next morning, we went on a helicopter tour and drank champagne in the Grand Canyon.

That was really amazing.  The helicopter ride was the main reason I bought snacks at Whole Foods, because I didn’t want to be trapped in a helicopter for 4 hours with no food.  It ended up being shorter, and I could eat all the snacks provided by the tour company.

That night, we went to Mon Ami Gabi, the fairly expensive French restaurant in the Paris hotel.  Their gluten-free menu was all meat, but they were the only restaurant I found who advertised gluten-free bread.  I figured I could eat bread and a big salad for dinner.  It turns out they were SUPER accommodating, and even had a gluten-free dairy-free vegetarian item on their main menu.  It was essentially just vegetables, but they were seasoned really well and the restaurant seemed really careful with cross-contamination.  The bread was delicious too.

Overall, it was a really fun trip.  We saw Terry Fator (not my choice, but it was kind of fascinating) and Cirque du Soleil’s Love, which was probably the best show I’ve ever seen.  I saw O in July, and I’m still embarrassed to admit that I SLEPT THROUGH HALF THE SHOW because I was so hypothyroid I could hardly keep my eyes open.  No sleeping during Love!

I’m off to campaign for Whole Foods marshmallows in Canada.