About

2013-02-07 18.47.34Well, for starters, my name is Kelsey and I’m a 26-year-old Puget Sound local who resides not too far outside of rainy, beautiful (sometimes a little bit moldy) Seattle, Washington.  I’m an English composition tutor by day, indie food blogger by night.

The Crunchy Cook— “crunchy” as in hippie or granola eater not crispy or crushable—is a collection of gluten-free, allergen-free recipes and musings.  The name reflects my desire to embrace my hippie-ish tendencies like cooking more from scratch and gardening, which would allow me to have more control over my food. 

My Food-Focused Life:

As a result of a multitude of food allergies and celiac disease (an autoimmune disease that basically means my body responds to gluten as if it were poison), I have a lot of food foes.  Not to mention my very-soon-to-be husband is diabetic, and my mom and sister Shannon each bring their own set of food allergies to the dinner table.  The combined result is that food stopped being fun and became frustrating, annoying, and even scary (just a little gluten and I’m sick in bed for a week or even being near a jar of peanut butter has landed me in an ambulance being rushed to the ER). 

As a result of my food-focused life, the aim of this blog is to rediscover a love for food, one recipe at a time.  Slowly relearn to enjoy eating and cooking again.  My blog isn’t a how-to guide for becoming a fabulous cook but a crunchy urbanite’s personal journey to safer, happier eating.

New Allergies on the Scene:

I’ve been free of gluten, peanuts, mushrooms, honeydew, sugar, and aspartame for several years and had pretty much gotten the hang of it.  But then I had allergy testing done in October 2012 and found out that I have 10 new food allergies:

1. Dairy
2. Eggs
3. Soy
4. Peaches
5. Pork
6. Shellfish
7. Apples
8. Strawberries
9. Tomatoes
10. Tuna

(For a complete list of my allergens, check out the Food Foes page.)

The results mean: buying pre-made foods are a luxury I don’t really have anymore, all of my favorite holiday dishes are no longer options, and just going to the grocery store takes even longer than usual thanks to all the ingredient-label reading.

But the results also explain why I had been so hyper-sensitive to all of my allergies, why I felt crummy and my stomach hurt so much.  It’s still challenging trying to wrap my head around my new food allergies.  Obvious I wish that I didn’t have allergies, that I was easier to feed, but I don’t wish that I was blissfully unaware because now I can finally start taking proper care of my body.

4 thoughts on “About

  1. Thanks for stopping by and liking today’s post.

    You’re the second blogger who’s “liked” it in the space of less than five minutes. I’ll probably start tagging “gluten-free” when appropriate. It’s not something I’ve done before, probably because I haven’t had many visitors who identified with that label.

    • Of course. It looked quite delicious. I’m a little jealous that your food looks so lovely. 🙂

      And that might not be a bad idea to tag things “gluten-free” when appropriate. Doesn’t hurt to cast a wider net. Just be careful that it really is gluten-free or you’ll end up with some sick subscribers on your hands (newly gluten-free folks will often eat anything with a “gluten-free” label).

      Thanks for stopping by!

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