At the end of last year (you may remember from this post), I was diagnosed with hypothyroidism and started drug therapy. My thyroid levels were “very bad” and we (us encouraged by the doctor, of course) are pretty sure that hypothyroidism has been the cause of my infertility for the past 2+ years. We aren’t sure it is the only cause, but you gotta start somewhere. Unfortunately, after reviewing blood work at the beginning of the year, my thyroid was still real sluggish. My doctor educated me on the connections between gluten and hypothyroidism (crazy!) and she put me on gluten-free trial diet for six months. It has been 3 (I’ll go in for more blood work this week) and I have to say it is the easiest diet I have ever been on. Almost every restaurant has a gluten free menu, and thanks to lots of comments on Instagram–I’ve even learned grocery stores carry gluten free cookie, cake and brownie mixes. I kinda wish I hadn’t discovered those. Chris also whips up gluten-free dinners nightly for all of us.
I can count on one hand, the meals Chris has made more than once our entire marriage. He loves experimenting with new flavors and ingredients–but one go-to favorite is his tacos. We actually had them even before I went gluten free, but now I request them weekly.