Restructuring My Diet... Help!

Today I discussed the results of my blood tests and the ultrasounds I had done for my thyroid with my endocrinologist. If you read my post the other day, I don't have any thyroid tumors, which was the big concern. However, today I went in and found out I have what looks to be celiac disease. Let me just mention that today is Celiac Awareness Day. Alanis Morissette needs to incorporate me into her "Ironic" song... "It's finding you can never again eat wheat, barley or rye. Oh, and it's Celiac Awareness Day, so go have a good cry. It's like raaaaiiinnn on your wedding day..."

Honestly, I am so frustrated. The writing has been on the wall for a large portion of my life, and I am scratching my head as to why it has taken years for a health professional to find it now.

I am not writing this to get sympathy, but I am hoping that some of you can point me in the right direction for diet restrictions, great gluten-free recipes, and all around gluten-free living resources. Maybe we can even start a celiac disease club! I'll make the t-shirts, you bring the cookies. The ones with fake sugar and overwhelmingly healthy ingredients.  

In the meantime, here is the one and only gluten-free thing I've made (I tried it out the other day when I was suspecting I could have a gluten allergy). It is delicious, and I wanted to share it. You should try it out, whether or not your small intestines are deteriorating.

Agave and Lime Salmon (recipe taken from Gluten-Free Goddess)

Ingredients:

• 4 serving sized pieces of wild caught salmon
• 1 red onion, sliced
• 4 scallions, sliced
• 4 cloves of garlic, chopped
• For the sauce:
• 1/3 cup extra virgin olive oil
• 1/3 cup raw organic agave nectar
• Fresh lime juice from two large limes
• A tiny, secret pinch of cinnamon- don't tell

Instructions:

• Preheat the oven to 350ºF.
• Tear off eight pieces of foil; two for each piece of salmon. Place one serving of salmon on one piece of foil. Season with a little sea salt and fresh ground pepper.
• Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.
• Sprinkle the salmon with onions, scallions and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet.
• Bake in a preheated oven for roughly 20 minutes, till it flakes easily- but is not dried out.
• Enjoy!