Bluebirds and Birch trees

 So despite the fact that I am supposed  to be going gluten-free in my diet, over the past short while my family and I have been trying to get down to the actual root of what it is that messes me up. At the moment, the contenders are;  white and other highly processed flours, corn and most corn products, and milk.  Now, while I could go on a long talk about the differences between gluten intolerance and wheat intolerance, lactose intolerance versus lactose sensitivities, I won't, because this is a recipe.  Now, because I've already had to explore options out in the gluten-free and dairy-free range, I can tell you right now––many things in those two categories taste awful. But, when you look at alternative foods to eat, then you're talking!  I made granola (with a good amount of help, because I'm not very kitchen savvy yet) to try to have as an alternative to regular cereals or toast for breakfast. (Rice cereals are still on the menu however) And so far, ...

... I mean gluten. Regarding gluten. Hey! It's August, which means that starting technically yesterday (though stuff happened and it didn't work out) I am attempting to go gluten free in my diet to see how that clears up my health.  I didn't have a problem with going gluten free at first, (but I said earlier stuff happened) but while in the store the person I was with decided to spend about half of our grocery shopping trip in the baked goods section... yeah. I wasn't very happy for a little while.  But anyway! Most people apparently struggle to change breakfast routines the most when they change their diets. For me, that isn't really going to be a struggle changing it. Mainly because I don't actually eat any food until about 10. I start with coffee or tea, but rarely to I eat anything right after waking up.  As it is, I'll be eating a lot of rice in the future, and later today most likely. But one thing that does have me excited is that I've been...