Going GF OR Thank God for TJ's Oatmeal

     I've officially - and finally - declared myself 100% gluten free. I've been in d'Nile for months (it's a long river, doncha know) but reality literally gut-punched me for the last time this past weekend when I ate a negligible amount of breading on fish and felt like a miserable, gassy presidential candidate for two days. I'm 60. Life's too short for avoidable pain. Which is why I really should stop obsessing about the miserable gassy groper. Besides, I'm determined to keep my blog apolitical. (How am I doing?)
     Now, I'm coming to terms with my new life "without." Without pasta, whiskey, hot-out-of-the-oven popovers on Christmas Eve, cake, fried chicken....the list is depressingly long. But, hey, I'm a creative and resourceful person. A former reporter, for crying out loud. I can find the restaurants that accommodate the gluten-less and research the best GF recipes ever created. (They'll be the BEST, believe me! My recipe file is YUGE!)
  So, from time to time, I will be sharing a gluten-free recipe that meets my Trump-like criteria (oops) starting with the wonderful thing that has replaced my toast and saved my mornings: Magical Blender Muffins made with oatmeal. 

from Cooking Light

    Caution: Not all oatmeal is gluten free. Nor Greek yogurt, for that matter. I buy GF rolled oats from Trader Joe's and Fage Greek yogurt. Here's a list of other gluten-free Greek yogurts, fyi. 
     I've made the blueberry and coconut varieties, so far, adding my own tweaks to the batter including a scoop of vanilla protein powder, shredded coconut and coconut nectar. It's important to store them in a ziplock bag in the fridge, not out on the counter. So simple to make with easy clean up! Delicious with coffee and dense enough to hold you until lunch.
   Enjoy!