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Eat new foods but crave the old

By Emily Shockley

Today was the first real test of my will power on a gluten-free diet.

I've bought and cooked plenty of things that keep my taste buds satisfied at home and at restaurants and I'm pretty good at keeping my eyes off the shelf in the kitchen that I have designated as the "gluten shelf" for stuff my husband can eat. Also, not a lot of snacks lately in the newsroom as I think people are sugared-out after the holidays and no one has to buy doughnuts anymore as a consequence for fantasy football wins or losses.

However, today the newsroom had Girl Scout cookies. Lots of them. And my two favorite kinds, Tagalongs and Trefoils, were available for quite awhile.

I looked it up and there is a gluten-free chocolate chip shortbread Girl Scout cookie debuting this year but only in some test markets. I really hope Grand Junction is one of those markets but I'm not holding my breath. Still, I'm impressed that an organization I was part of for seven years of my youth is being forward-thinking about people's dietary needs in light of the uptick in diagnoses of celiac disease. According to the Girl Scouts website, there hasn't been enough demand yet for sugar-free or dairy-free cookies but I could see that changing soon.

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