about me

Hi all! I live in the NYC area and I am a photographer. Nothing cool like fashion, just people and products and a lot of studio work. I moved back to NYC is 2003 and fell very ill. I spent over a year at doctors who told me I was crazy and there was nothing wrong with me. I suffered from severe exhaustion, physical pain, memory problems, and other lesser symptoms. I was diagnosed in 2004 with Celiac’s disease (a disease which prevents me from eating wheat or any grains similar) and my world crashed down. In addition, my previous allergy to dairy came back with a vegence. It took two weeks of a wheat-free diet to feel human again but close to a year of learning to eat differently and live a wheat-free life until I felt like a normal person again.

I learned how to substitute certain wheat filled foods for wheat-free foods and I elevated my baking from a 7-8 on a scale of 1-10 to a 9 with wheat-free ingredients. I think my audience is now less picky because some of the products out there are just gross. I still cheat and eat cheese once in a while (and I suffer for it) but my diet is 100% wheat free.

This blog is about my discovery of great food, fun places to bike, great places to drink and hang out, and my exploration of NYC. Please, feel free to contact me about anything you see in my blog.

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13 Comments (+add yours?)

  1. Carolyn
    Mar 15, 2011 @ 05:33:14

    Hi Im Carolyn. I live in Sydney, Australia. I have gluten ataxia, so if you had any questions, ask away. As you know it is uncommon so us patients have to become experts of some sort! You might know some of my story as I was mentioned in the article you refered to. Write any time.

    Reply

    • Drinkin & Riding
      Mar 15, 2011 @ 16:01:25

      Its amazing to hear from you. Through trial and error, I have found that exercise a little bit every day makes a lot of symptoms better (not good but just better). Do you have any other food issues other than gluten? Do you experience extreme fatigue that a lot of the scientific articles don’t mention but a lot of patients experience?

      Reply

  2. foodrefashionista
    May 02, 2012 @ 17:14:42

    I too am lactose-intolerant (and gf as well), and just noted that you cheated with cheese. Can you tolerate goat and sheep cheeses? They’re expensive but delicious, and I’ve had no problem with them!

    Reply

    • Kayla
      May 02, 2012 @ 19:44:42

      I am actually not lactose intolerant. I am allergic to casein. I have much better luck with goat, sheep and buffalo cheese than cow cheese but my allergy has a cumulative effect. I can have it once or twice sometimes and I am OK. If I have it often, my symptoms get worse and worse.

      Reply

  3. Kayla
    May 02, 2012 @ 21:49:19

    All good no worries. I’m luckier than most. Mine just starts with a tiny but of an upset stomach so I can cheat a little. I know people who have anaphylactic reactions to the tiniest amount of dairy.

    Reply

  4. Kat
    May 24, 2012 @ 14:58:24

    Have you tried quinoa? I buy mine from Costco: Bob’s Red Mill Organic Whole Grain Quinoa which is about $10 in Hawaii. (This does not need to be rinsed first.)However, instead of using water as recipe states, I use organic range-free chicken broth, veggie broth, or beef broth, depending on what is being served along with it. It is delicious, very nutty and, of course, wheat/gluten free. It is also good with added gluten-free soy sauce. If you haven’t tried it, enjoy! I like it so much better than rice or pasta…

    Reply

  5. Kayla
    May 25, 2012 @ 15:26:41

    Quinoa and most other grains make me a little tummy ill but totally a great grain. Would you like to do a write up for my site about the product? You will get full credit for it.

    Reply

  6. Kat
    May 25, 2012 @ 15:58:33

    Mahalo, not much more I can say about quinoa except that when I do make it I use entire 32 oz box of broth to double cooking directions on box to replace water. After cooled, I then fill up one/half containers with lids and freeze for future meal accompaniments. This taste just as good and each container is enough for two servings. A small portion of convenient, already prepared quinoa really enhances most dishes, I think. This works well for me because I, too, limit my grain/carb consumption. Fortunately, the uncooked quinoa can be stored in refrigerator; I use large mason jar/s.

    Reply

  7. Kat
    May 25, 2012 @ 16:05:14

    P.A. Please note the containers I refer to are one/half cups.

    Reply

  8. Ellin
    Feb 24, 2015 @ 19:02:24

    Hi. I am gluten intolerant and have been gluten free since mid-2008. I didn’t think to go gluten free with my ski and hair products until about 2 years ago. Until then I was using Deva products, but my scalp always itched terribly. I switched to another brand, and while my scalp is fine, my hair looks gross. I saw your blog entry from Oct 2011 w/ the email the DevaCurl folks sent you, but don’t see a follow up. Are you still using their products with no negative effects? Thanks so much.

    Reply

    • Kayla
      Feb 25, 2015 @ 07:32:11

      The Deva products never gave me a gluten reaction but they had a strange effect with the psoriasis medicine I was using so I discontinued them. I switched to Acure Organics Shampoo and conditioner, Moroccan Argan Stem Cell + Argan Oil but the whole Acure shampoo and conditioner line is said to be super gentle on color.

      Reply

  9. Ellin
    Feb 26, 2015 @ 17:45:55

    My color artist loves Moroccan Oil. He puts it in my hair before he dries it. Thank you for your time!

    Reply

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