After facing stomach issues and digestion problems for the majority of my life, I knew it was time to make a dietary change. After doing research on my symptoms, I went to the gastroenterologist for a wheat allergy testing to see if I had Celiac Disease, an autoimmune condition characterized by the chronic inflammation of the intestine, only find out that my results came back perfectly “normal.” However, my doctor said that I (along with many others) may be “gluten sensitive” and suggested going on a gluten-free diet for about 3-4 weeks to see if I saw any improvements*.

Did you know that the month of July is peak season for blueberries and that they are actually native to North America? That’s probably why July was declared as National Blueberry Month! About 90% of the world’s supply of blueberries is grown in the United States, Canada, and Mexico, making the month of July the perfect time to stock up!

Here is a delicious gluten-free Lemon Blueberry Muffin recipe that is made with fresh blueberries, lemon zest, Greek yogurt, and topped with a lemon glaze.

Are you the kind of person that sticks to their culinary standards or do you like to break out of the mold? If you aren’t afraid of new foods, I have some fun ones to share with you today! If you are one of those folks that are reluctant to try new foods, you have to make an exception for this trio because not only all they are sensational and natural, but they also pack a powerful nutritional punch.

Have you ever heard the saying, “store bought granola bars are like a candy bar in disguise?” Prepackaged foods tend to be filled with added sugar, fat, and sodium. And a typical “healthy snack” like a granola bar is no exception.