It's The Posh Posh Gluten Free Life For Me!

Blog Authors?

2011-09-23T14:57:00.000-07:00

I'm looking for a few good blog authors for this website. I don't post consistently enough and could use some more great ideas. If you eat gluten free and want to write for this blog, please let me know!

My requirements are only:

* that you'd avoid using profanity or posting inappropriate photos in any posts
* and that you write interesting GF articles and recipes when the mood hits you.

And it's a big plus if your philosophy is to make the most out of bad situation. Lemonade from lemons, etc...

Thanks!!

The "Farm" Life

2011-03-06T19:13:00.000-08:00

Yippy! Spring is almost here in our first year of Big City Family goes Farm Folk... I just wanted to share some pictures and update you on our baby chicks.

Daffodils are springing up everywhere!

We have quite an abundance of these buttery beauties.

A trail through the woods.

We started out with two cats. Stars and Stripes. But we were quickly adopted by the above kitty, which we named Impostor Stripes. The original Stripes is napping below.

Resting peacefully--I had to animate this one.

Our baby chickies. All grown up and ready to start laying soon.

This is Copper.

This is Roo.

The Field is turning green again. It's time to get my seedlings potted and start the garden.

Little Miss Muffett...Not!

2011-03-02T19:20:00.000-08:00

Sticking with the fairy tale theme, I'm moving on to Little Miss Muffett for breakfast. A lot of celiacs struggle with good breakfast ideas...obviously--ask the average Americans what they eat for breakfast and 95% of the time it's going to be: cereal, waffles, pancakes, toast, bagel, muffins, biscuits, etc...
You're probably hoping that I'm not about to promote curds and whey. It does sound gross. Some scientists actually hypothesize that it was not the spider that truly scared Miss Muffett away, but the curds and whey itself.
Haha, but seriously, did you know that Ricotta and Cottage are made from curds and whey?

Cottage Cheese is the curd and Ricotta is made from the whey when all the curds are removed. So combine these two and technically, you've got curds and whey...right?

"Way Out" Curds and Whey:

Ingredients:
2 Tablespoons Ricotta Cheese
2 Tablespoons Cottage Cheese
Lettuce
Fresh Oregano--a few leaves
Fresh Basil--a few leaves
Cherry Tomatoes (or diced)
Sunflower seeds 1 Tablespoon
Bacon (Optional)
Portobello Mushroom--a few slices (optional)
1 teaspoon Romano or Parmesan Cheese
Fresh/dried Garlic--a pinch
Pepper--a pinch

Directions:
Layer a serving bowl with lettuce. Scoop the cheeses on top--mix around a bit. Add the other ingredients to suit your tastes. Eat. Fall in love with your food.

Sometimes I eat something that was so delicious that my glutton side takes over and demands "MORE!" So...I decided to relent in a not so naughty way and share a few scoops of my Pepa's sweet pecans (organic!) with my family. ....And sip on some Bolthouse Farm Mocha--sooo smooth and yummy.

Run! Run! As Fast as You Can!

2011-02-28T15:41:00.000-08:00

Actually, let the gingerbread man do the running--your tummy can relax with this recipe.

We read the story of the Gingerbread Man this morning during a good thunderstorm. It was the kind of day that made me feel something special was in order. So we decided to make our own GF gingerbread man. I knew my kids would love that. And to get an idea of the size of this guy, look closely. those are almonds and raisins. The eyes were chocolate chips and the nose was a peppermint (spearmint) just like in the book we read.

We used a Betty Crocker Gluten Free Yellow Cake Mix.
Add:
1 egg
2 teaspoons of Vanilla
1 stick of melted butter
(a teaspoon or two of water if needed)

Now, the cake mix becomes a cookie mix. Just add a teaspoon or two of cinnamon, a dash of nutmeg and ginger and you have a sort of gingerbread dough. Preheat oven to 400 degrees Fahrenheit. Mix all ingredients. On a large foil lined baking sheet, put a ball for the head, a chunk for the body, arms and legs and smoosh and shape it into a gingerbread man.

For garnish use:
Almonds and other nuts,
Raisins, dried cranberries or blueberries
chocolate chips

Add eyes, nose, mouth, bow tie, buttons, arm and leg bands. Bake for 20-25 minutes or until done. Allow to cool and ice if desired.

Icing:
2 Tbsp. Butter
1 tsp vanilla
1 cup powdered sugar
a few teaspoons of water as needed

Mix all until thick and smooth. Put into an icing bag or ziploc freezer bag, which you can snip the end off of with scissors and use as an icing bag.

Who Your Friends Are

2011-02-26T20:44:00.000-08:00

I've been playing Russian Roulette lately. I know McDonad's french fries directly contain wheat starch, so I never eat them But I have been eating Burger King fries. And that's okay, if they use a designated friar.

Unfortunately, I know my BK doesn't. They don't even know what that means. Sooner or later I was bound to regret it and this morning, I'm so nauseous and gassy that I'm very very sorry. Maybe I have a stomach virus. That could be my problem. But I know I started feeling lousy not long after I had supper last night.

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On a side note (not that I can stand the thought of food right now) it is worth mentioning that replacing the bun with a layer of french fries on the top and bottom of a burger is a satisfying--though messy--way to replace the bun.
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Sometimes in life, we have to come to terms with who our friends are and who our friends aren't. In fact, I'd say it's a dire part of gaining maturity when we can discern this sort of thing.
The popular, wild kids who always want to party and stay up late having fun...probably not really your friends.

The vindictive punk that let's you hang out with them when they're bored--but always finds some way to get you into big trouble--is definitely not your friend.

The nerdy, geeks who encourage you to join Quiz-bowl competitions and computer club and study groups...good friend choices, right?!

Well...how would you categorize sugary treats like icecream?
Popular fun crowd.

Fried delights like donuts?
For me, that would be the vindictive punk that makes me really sorry afterwards.
Definitely not a friend. More like an enemy.

Fruits, veggies, salads and the like?
Yep. You've got it now. The nerdy friends that guide you down the right road and help you to have a brighter future.

Sugar is not my friend.

Gluten is certainly my enemy.

My true friends are the wholesome foods.

I hope I can keep that in mind this week and stop sneaking away to hang out with icecream, burgers and sodas. The veggie bunch has been calling me for way too long to keep ignoring.

Chickens!

2011-01-18T19:52:00.000-08:00

We have had the exciting experience of raising baby chicks! My industrious husband bravely attacked Craigslist for candidates and found 20 newly hatched chicks for sale not too far away. He drove several hours to get them and I constructed a fabulously stylish styrofoam home for them, haha. It was pretty redneckish, honestly and it sat IN OUR LIVING ROOM for 4 weeks (I promise we're not crazy, just dedicated). But it worked and the baby chicks were sooo cute and funfunfun to watch. Quite a mix of muts.

We first decided we wanted to raise chickens while we were still living in Los Angeles. We watched Food Inc. and read You Can Farm, in which, the inhumane and unhealthy practices of the egg business are really laid out. Yes, it's just as bad for the meat industry, but you have to start somewhere and we decided we'd like to start with eggs. So, this should be a healthy and educational experience for the whole family. And hopefully, not tooooo expensive. It should get easier on the wallet, after we can start growing food for our chickens (corn, millet, oats, sprouts, etc...) But we use a LOT of eggs anyway, so this could be a good way to save eventually.

Since this blog is supposed to be about gluten free food, I'll close with my favorite GF way to eat eggs:
An omelet. If you don't know how to make an omelet, please go to Youtube and watch Julia Child make one. She is the queen, in that respect. But I like to add onions, bell peppers, sausage, tomatoes, mushrooms and cheese to mine. Top it off with a bit of fresh salsa and it's even better. Yes, I do have odd tastes. It runs in my family like glitter and puff paint on a toilet seat. :S

Overdue Post

2011-01-03T09:53:00.000-08:00

After arriving in the south east, I tried to start a garden, asap. Arriving in mid August made my chances of seeing that garden come to fruit, very slim. Broccoli, cauliflower, brusselsprouts, collard greens, Swiss Chard, butternut squash, winter snap peas, and two unlikely candidates, donated by my mom: a tomato plant and an eggplant plant.

Believe it or not, everything came to fruit! I still have a hard time believing this because I'm still new to gardening and these things all seem like miracles to me. My tomato and eggplant didn't do so hot, but they both bore a small bit of fruit. Nothing is more satisfying than cooking and eating your OWN home grown vegetables. Skimpy as they might have been...

One incredible blessing I've experienced is having my wish to find edible wild mushrooms, fulfilled! One morning, my oldest son came in and showed me that he and daddy had discovered lots of big mushrooms in the back yard. I knew what they were when I saw them: Puffballs! But I didn't know for sure if they were a safe, edible variety. After a lot of researching and testing, we were confident that they were indeed edible and delicious. So, I sauteed some in butter and garlic and tried a tiny bit. It was good and I had no unpleasant side effects, so that was the green light to eat more. My favorite way to prepare them was stuffed with mozzarella cheese, GF breaded, pan fried and served with marinara sauce. There was a large quantity of them--15 or so, all fist sized. I shared them with friends and had them fairly often. I can't wait to find them again next year.
We've also discovered a few places to buy gluten free products locally--Yippee! Thank you Krogers and Wal-Mart. But I still miss you, Trader Joe's and Whole Foods!

Moving...can't post now!

2010-08-03T21:13:00.000-07:00

Sorry everyone. We're deep in the process of moving. We've been yard selling and packing for weeks. I just can't even think of an inspired topic to blog about. But I need brief escapes from the stress, so leave a comment with your blog URL and I'll come visit your blog!

Thanks everyone!

My History in the Kitchen

2010-07-17T20:54:00.000-07:00

My mother began teaching my older sister to cook when I was probably five or six. My sister never truly enjoyed it that much and probably enjoyed it even less because her little sis was always poking her nose in the way.
I couldn't help it! I have a love of all art forms, and to me, cooking is one more art form. My mom taught me to bake and cook as she made dinner each night. By the time I was 13, I had the experience of making the entire meal--completely by myself. Of course, my mom wasn't far away and it probably wasn't the greatest meal in the world, but I was so excited to be able to say 'I made dinner'. I can't remember what it was, but I do recall green beans and corn bread were part of it.

After I married, (at the age of 19) I experimented a lot more. I spent several years learning everything I could from Great Chefs of America, and Great Chefs of the World--the TV shows, haha. (Did you think I meant culinary school...?) I'm sure that doesn't sound like much, but I devoured every cooking term and cooking method I could, then tried it out in my own kitchen later on.
I checked out a lot of cook books and especially loved one that I found called The Lottie Moon Cook Book. It was over a century old, and clearly, the recipe methods of cooking back then are a whole 'nother world! I learned about what I now call 'the eyeball method' and what it means to have a 'fast oven' or a 'slow oven'. This was a new concept to me.
So, measurements don't actually have to be precise? And temperatures don't have to be exact? But America's Test Kitchen makes it all seem so scientific!

I threw exactness out the window because it had always been a hindrance to me anyway--when you think about it, aren't all ovens slightly varied in their temperatures and heating abilities and all measuring cups are not the same. I loved the idea of complete freedom in the kitchen. You don't have to have a recipe to make something. You just have to have had the experience of baking something similar with a good recipe. After that, you know the general idea, the mix of ingredients, the 'chemistry' of what goes into it. Now you can explore, add and create. Substitutions are never ending! It's an awesome feeling to not be stuck at a road block because you happen to be out of eggs or milk or whatever.
I spent a year as a cook for my college's (Clear Creek Baptist Bible College) cafeteria in the Appalachian Mountains of Kentucky. We made almost everything from scratch. I have probably baked hundreds of cookies and roasted more than 30 turkeys. I've cracked hundreds of eggs at a time when we were making breakfast for Alumni Conferences and peeled many many many potatoes. After a few months, I was promoted to 'head cook'. So...yes, I do actually have a bit of formal training under my belt, however lowly a cafeteria job might seem. It was very good food. How many cafeterias do you know where you can get homemade, cornbread-battered catfish with hushpuppies and homemade tartar sauce and coleslaw?
From there, I've just enjoyed the chance to create new and different meals each week, learning as I go. The internet has really made cooking easy. If you can't find a recipe in the cookbook you're browsing, I know you'll find it on the web. And probably even a YouTube video of the entire process!
My advice to any cooking newbies is to have fun with what you cook. Substitute and customize as you go. Create and enjoy. I guess that's what it means to put your heart into what you cook.
(That sounded kind of gross, but you know what I mean!)

Gluten Free Eggplant Parmesan--Super Simple and Quick

2010-07-13T22:36:00.000-07:00

These are some of my baby eggplants. I couldn't wait to pick them. I love eggplants and mine are taking too long to grow. Since I don't have time to wait around for them (I'm moving in a few weeks) I decided to pluck off several and make the quickest-ever version of eggplant parmesan. I have a much longer recipe, with many ingredients and lots of labor intensive stuff...
But this recipe is fast and easy. It's from Clara's Great Depression Cooking. I love Clara (I know, it sounds like I'm in a lovey mood). I've adopted her simpler recipe in times when I just really needed to get some eggplant into my system quick--because I have odd cravings for eggplants.

Clara is 92--maybe 93 now--and she is so sweet and wise. She has a great blog and lots of cooking shows at YouTube. Even my children enjoy watching them with me.

Here is Clara to demonstrate her budget savy method of preparing this dish:

The basic idea is to slice your eggplants. Heat a half inch of olive oil in a hot skillet. Layer the eggplant slices into the pan and cook on each side, until they're 'rosey red'. Then remove to a plate and cover with a bit of your favorite pasta sauce and sprinkle with parmesan cheese. I also add mozzarella to mine.

A quick and easy pasta sauce recipe:
1 can of tomato paste
2 cups of water
1/2 onion
3 cloves garlic
1 tsp basil
1 tsp parsley
1/2 tsp. oregano

Puree in a blender, pour into a microwavable dish and heat for five minutes (covered! Or you'll have a lovely mess).

Product Review: Bob's Red Mill Gluten Free Pizza Crust Mix

2010-07-13T22:21:00.000-07:00

Bob's Red Mill Gluten Free Pizza Crust Mix is really pretty good!

I first picked this up because it was on clearance at the local Target store.

They had just put in a new grocery section and stocked it to the brim. And it was SOOOO nice of them to have gluten free items! I really can't express my gratitude enough when a store does this, but unfortunately, I'm not a big spender when it comes to processed gluten free products. Apparently the other local Celiac/gluten intolerant/gluten sensitive folks aren't either, because Target ended up with a mega surplus of these types of goods. So, hence, the clearance sale. It was an awesome moment for me. I bought two of these, plus three GF chocolate cake mixes and a GF corn muffin mix. I don't know why you would be interested in all of this, but maybe you are. Maybe everyone secretly wonders what other people buy at the grocery store... (I also bought paper towels and toilet paper, in case you're dying to know).

On, with the product review: I didn't have a lot of faith that this would turn out to be amazing. The mix really didn't smell very good, I have to admit. I half wondered if it had expired, but the expiration date said 2012...
It was easy to mix up, requiring only a cup and a half of water and 2 eggs. Very nice. I really didn't have much time, so I skipped the rising process and smooshed it (yes, smooshed it--note the odd split edges?) onto my pizza stone.
I added a very thin layer of pizza sauce, so my picky eaters wouldn't have 'too much sauce' to fuss about then sprinkled it with mozzarella and pepperonies.

One bag makes 2 nicely sized pizzas! So, my family devoured the first one and LOVED IT. My children give it rave reviews.
The second one, I definately over cooked and it's all that was left by the time I remembered to photograph the poor, burned and clearly, cold pizza.

Gluten Free Naan--Indian Flatbread

2010-07-13T21:34:00.000-07:00

We loved how this turned out! I seasoned it with a hint of curry powder and molasses, because I wanted it to have a sweet exotic taste.--and this accomplished that. We served ours with hot pastrami, pickles, mozzarella and mustard, which was probably some form of sacrilege. Combining that many different cultures in one sandwich... But it was incredible and the kids really loved it. My only complaint is that it contains no fiber at all.

Naan--Indian Flatbread

INGREDIENTS:

2 C. rice flour

1/2 c. tapioca flour

1/2 tsp. salt

1 tsp baking soda

1 tsp. xanthan gum*

2 tsp. molasses

2/3 C. warm milk

2 tsp. yeast

2 tsp. oil

2/3 c. yogurt

1 egg

DIRECTIONS:

Mix the first five (dry) ingredients.

In a separate container, mix the next six ingredients. Combine the two mixtures into one bowl. Let the dough rise until double.

I usually take 10 minutes to mix my dough, then just let it rise until I'm ready to use it. I maintain it by stirring it once in a while--as I pass through the kitchen. This is probably not 'proper' but it works for me--since making things from scratch can be time consuming and as much as I wish I did, I just don't have time to be in the kitchen all day.

The next part is interesting and unusual.

You'll want to take a large baking sheet and put it under your broiler--about 6-8 inches away. Let your oven preheat to the hottest setting.

Meanwhile, flour a work surface and begin rolling little balls of dough into tear drop (or long oval) shapes--1/4 inch thick.
Next, pull your pan out of the oven and slide the Naan onto the pan (love the rhyme there).
Put it under the broiler and bake until puffed up and slightly browned on top. 4-6 minutes.

I found that all of this actually took some organization and 'skill' to perform. First of all, the dough didn't really want to stay together once rolled out. I solved the problem by putting my wooden cutting board on top of the stove, flouring the surface, rolling the dough, sliding the flour covered dough ovals directly off the cutting board and onto the hot baking sheet then sliding the pan back into the oven. Just think it through first, or test the process by making and baking one before you do the rest. It works best if you just do a few at a time. I managed to get up to six at one time--wow--but it was not easy.

When they come out of the oven, brush them lightly with olive oil. This also gets rid of the floury look. I was feeling a bit more creative than usual and ended up brushing mine with a light mixture of sesame oil, molasses and sea salt--which I liked.

This recipe is one that I modified--it was originally from Arvinder Malhotra at Celiacs.com. I converted the measurements into 'cups'. I also changed and added an ingredient or two to suit my family's tastes.

*xanthan gum is used to add elasticity where there would otherwise not be enough. You can order it online or find it at some odd stores.

Gluten Free Skin and Hair Solutions

2010-07-09T14:52:00.000-07:00

Some of us react to gluten in skin and hair care products. Not to mention that using store bought products is often expensive and confusing because it requires a knowledge of chemistry jargon to understand the label.

ARE THERE INEXPENSIVE, NATURAL GLUTEN FREE SOLUTIONS?

I've spent the last couple of weeks testing out some natural DIY recipes for these types of products. After several uses, I really can't tell if it's improving anything or better than the store bought types, but I definitely don't think they're worse. And my head was never itchy like it normally is after using store bought shampoos.

So here are a few ideas if you'd like to experiment in your own kitchen.

GF Natural Shampoo:

Mix Baking Soda and water to form a paste. And gently massage it into your roots while showering. I tried a few different add-ins. Cinnamon and cloves for scent. Lavender would also be great.

For Conditioner: Rinse hair with a solution of 1 part apple cider vinegar and 3 parts water. Again, cinnamon and cloves make the smell much nicer--but over time cinnamon will lighten your hair and cloves can add a red tint. So be warned).

Natural hair Dyes:

For a temporary and natural brown hair dye, mix a few tablespoons full of yogurt with a few tablespoons of fresh ground coffee. You can also add a bit of brewed coffee to thin it out. Let it soak into your hair for about an hour. Cover your hair with a plastic grocery bag and your shoulders with a towel. This is a very messy way to die your hair, but it was fun. Though my head smelled like stale coffee for a few days. I found it amusing.

GF Hairspray (for blonds or for those who like lightening their hair):

Chop up half a lemon and half an orange. Put these into a pot and cover with purified water. Add 1 tsp honey and a pack of gelatin. If you don't want to add the honey or gelatin, this recipe will still work. Boil this mixture until it's reduced by half. Cool and strain the liquid then put it in a spray bottle and store it in your refrigerator for one week. Mine has lasted longer than that. It works, but I don't want to lighten my hair, so I haven't been using it as hairspray.

GF Hairspray (for dark hair):

You'll need to buy, order or grow Comfrey. Then you'll just combine a bit of it (1/4 cup) with water and boil it for a few minutes until you get a slimey green/brown mixture that you can strain and put in a spray bottle. This is great for your skin and hair. Comfrey is scientifically proven to stimulate cell regrowth. You might need to add water to get the mixture thin enough to spray out of your bottle. You could also leave the mixture thick and use it as hair gel for wet hair. I've noticed it takes longer to dry than store bought.

There are so many interesting things you can make from home with things in your kitchen if you're willing to research it a bit first. Cinnamon and honey lighten hair (overnight). Paprika can be used as a very light and natural red hair dye (substitute it for coffee in the above mentioned recipe). Turmeric can be used as a paste to stop unwanted hair growth when applied to the place you wish to use it. Cloves also add a tinge of red to hair. Chamomile Tea can intensify the golden hues of blond hair. All this without using harsh chemicals. Personally, my skin is very sensitive to harsh chemicals. Cleaning products eat me up.

Be sure to use caution. You don't want to find out that you have a horrible allergic reaction to something after you've used it all over your face or head. Test it before-the inside of your elbow is a good place. My general rule is that a burning sensation is a warning from your skin to wash it off immediately. No store bought face products that I ever felt a burning sensation from turned out to be beneficial to my skin. Most often, my skin looked burnt or began chaffing later as a result.

Gruesome Gray Monsters and DIY Hair Products

2010-07-08T10:56:00.000-07:00

JUNE 23, 2010:

I tried parting my hair on a different side tonight, since it seems like my old part has widened itself tooo much. And there--standing strait up, with gusto--was a squiggly thick gray hair.

Upon further searching, I found a few more! What do you do with these things? (Click to enlarge photo, yes it is hard to see).

I always said that 'one day' when I went gray, I would wear it proudly and not dye my hair. But in my envisioning, I was much older and had a full head of grays...not just one or two that stand out like obscenities.

So, blogging about this really has nothing to do with eating gluten-free. Except, maybe to notify you that a gluten-free life style won't cure aging. I like to amuse myself that perhaps it has inhibited it...

A near-and-dear-to-my-heart lady, admitted she cuts them out at the root, because supposedly plucking them inspires two to regrow in it's place. So, do I dye these random stragglers? Or leave them for all the world to see their shining glory?

For now, I'm going to ignore the issue. I've blogged it and that's probably way more than I should have done.

On the bright side, my husband--who's older than me by two months, has a lot more gray hairs than I do. I don't know why that really qualifies as 'the bright side', but it does for some reason. :D

For the next few weeks, I'm going to experiment with some homemade recipes for hair care products and let you know how it goes in my next post.

Sprouting Lentils

2010-06-27T15:13:00.000-07:00

I'm currently on a health kick--they come and go for me. I've been making blended fruit/veggie drinks that are a cross between fresh fruit juice and a smoothie. I call this a Smoojie. Just put whatever fruits you have on hand (even carrots and apples work, if you don't mind the texture) in your blender and liquefy them. Then drink with a straw.

I even tried fresh tomatoes, onion and garlic with basil, one day. Which was...interesting. Like tomato juice. Not too bad. Full of antioxidants, I'm sure.

I've also switched to Sea Salt and Stevia and tried to cut down on my family's intake of both. Some studies show that excess iodized salt and processed white sugar can block your body's absorption of important nutrients and 'destroy your health'. I KNOW, the article says the same thing about coffee, but I conveniently ignored that part. You gotta start small, sometimes...

Another, actually fun, thing I'm trying out, is growing sprouts:

These are the lentils that I sprouted. They're not the tastiest thing on the planet, but they're very healthy. One of my children will eat these, the other two seem uncertain, but find it to be a fascinating process.

This is the Youtube.com video that I followed to make mine. I love this couple. They're very...lively and remind me of The Wiggles for some reason. :D After living in Los Angeles for seven year, I reeeeeally enjoy seeing cheerful people once in a while.

If you'd like to know more about growing sprouts, this is a great video for learning about the nutritional benefits of sprouts. It's also filled with beautiful pictures of various types of sprouts.

This is NOT me, in the video, by the way.

Now, if I can just get myself started exercising a little bit... :S

Grilled Orange Teriyaki Salmon

2010-06-25T20:53:00.001-07:00

This recipe was inspired (as always) by what I had on hand at the time of it's creation: Salmon, oranges, soy sauce, garlic, steak seasoning and butter. My children actually love this! I wouldn't bother sharing the recipe if it hadn't passed their approval rating. I'd just post about the failure (see Dirt Cake and Mercury).

Ingredients:

1 orange, thinly sliced

fresh/frozen salmon for 4

1/3 stick of butter (about 3 Tbsp)

1/3 c. soy sauce

2 cloves garlic, minced (or 1/2 tsp dried)

1/3c. sugar

3 Tbsp sweet cooking mirin--sake (optional)

1 tsp steak seasoning

Dash of onion powder

Dash of seasoning salt

Dash of pepper

(onion powder or whatever else you desire is also fine)

A hot grill

Aluminum foil

Directions:

Layer out two long sheets of aluminum foil. One on top of the other. These should be wider and longer than your salmon, so that you can bunch the sides up around it like a package to go on the grill.

But first, place your salmon on the foil and sprinkle on steak seasoning, seasoning salt, pepper, and any additional seasonings.
Slice your butter into thin pats and dot the salmon with it.

Slice your orange into thin wedges and layer them along the length of your salmon.

Now fold up the edges of the foil until they meet in the middle. DO NOT close or seal the foil. Leave it open a bit to breathe. The oranges will keep it moist.

Place on a hot grill (400F) for about 10 minutes. This depends on how thick your Salmon is. Fresh Salmon will remain pink even after cooked, but it will flake easily with a fork when done. Try not to overcook your salmon. It will still be edible, but much less desirable!

In a microwavable bowl or sauce pan, combine the sugar, soy sauce, sake and minced garlic (and ginger if desired).

Boil until reduced to a syrup. This is teriyaki sauce--for future reference.

After the salmon has cooled a bit, you can drizzle this over the fish. You might also want to serve some in a bowl so that more can be added, if desired.

Serves 4. I served this with rice, steamed veggies, a green salad and roasted sweet potatoes.

Enjoy!

Update on Life and Gardening

2010-06-25T20:50:00.000-07:00

You might remember from Our City Garden how little all of our plants were. Now, they're bearing fruit and we are beginning to enjoy Sweet Corn, the occasional Cherry Tomato and the promise of Eggplant Parmesan from our cute, egg-sized eggplants.

Brussel sprouts, cherry tomatoes, bell peppers, potatoes and fancy squash

Me with the corn.

You might also remember how I wistfully shared my dream of one day leaving LA and having our own bit of affordable land and less madness. That dream was a sort of two-to-five year plan. But NOW, it has become a reality!

We'll be moving to Tennessee this Summer to take care of my grandmother who was recently widowed and broke her hip shortly after that. She's invited us to live with her and we're thrilled. I'm praying that I'm up to all of the tasks ahead...one of which is moving! And it's killing me to try to figure out how to yard-sale and pack-up the possessions of a young, family of five.

Eggplants and Beefmaster tomatoes.

Long snake-like Asian Green Beans

It's a huge blessing and a dream come true.

Dirt Cake And Mercury

2010-06-14T23:22:00.000-07:00

I made edible dirt cake tonight--no not the really cool Oreo kind that looks like adorable dirt mounds with cute gummy worms.
No, this cake TASTED like dirt. It also had a grainy sandy texture--somewhat reminiscent of dirt.
The problem is that I experiment a lot and try new things a lot. That's good AND bad. Some things turn out great. Some things are awful.
We bought amaranth for the first time--small seedy looking grains--and I ground them up for flour to make a cake, with the arrowroot starch that my husband wanted to try. It SOUNDED healthy, so we figured 'why not'?
Well, possibly because amaranth is grainy and arrowroot tastes like dirt...
Oh well, I'm sure I'll figure out some way to use it on something, somehow. It's just another challenge.

Another good AND bad thing is that my children are devouring this cake like starving third world orphans. I'm torn between feeling relieved and alarmed. Are they THAT starved for junk food? Am I missing something? Is it the colorful sprinkles that draw them in? My eldest actually enthusiastically described it to guests tonight, "It tastes like dirt, only kind of lemony and metallic!" They opted out of trying it. Go figure.

Another important thing I want to discuss--besides the point of not using amaranth and arrowroot to bake a cake--is DON'T LET YOUR CHILDREN play with mercury.

No duh, I'm sure. But the sneaky ones will find a way. I did. I always found it irresistibly interesting. I snuck outside to play with an old broken thermometer, more than once--letting the smooth silver liquid roll around in my hand, watching it break apart and reform into a ball again. And NOW, sometimes I wonder if perhaps, it's things like that which triggered an autoimmune disease like Celiacs to manifest itself in me. Maybe not. Probably not, but I'll always wonder. And my dear family could attest that sometimes, growing up, I really did seem as loony as a mad hatter...

Only God knows. But just don't take any chances. Keep your kids away from toxins. That's my lesson for today. Let them eat dirt cake instead.

Gluten Free Peach Crisp

2010-06-12T21:02:00.000-07:00

I was watching Ion Life and a cooking show came on. A cowboy (yes a cowboy), out in a green grassy field, mixed up a peach crisp and it was beautiful. I really wanted peach crisp after that, and he made it look so simple, it seemed you didn't really even need a recipe! So I had to go experiment.

Ingredients:

6-8 peaches (or apples) peeled and sliced

1/2 c. rice flour

1/2 c. GF oats--lightly ground into flour

3/4 c. sugar

1 tsp. cinnamon

1/2 stick of butter

a pinch of salt

2 Tbsp. Pecans/Walnuts--chopped (optional)

Preheat oven to 350F. Layer your peaches/apples in a small casserole dish. Combine the rice flour, oat flour, sugar, nuts, cinnamon, salt and butter by crumbling them together with your fingers or a fork. You should have a loose crumbly mixture. Sprinkle this over your fruit. Bake 30 minutes--or until the crust is golden brown. Serves 6.

This goes great with coffee and vanilla icecream! Yum.......

GF Fast Food Series: Cinnamon Sweet-Potato Sticks

2010-06-11T20:46:00.000-07:00

Cinnamon Sweet-Potato Sticks

Same basic idea as the Oven-Baked Potato Fries! These sweet sticks are so yummy that we often eat them as dessert.

Ingredients:

2 big sweet potatoes (yams work, but not quite as well)

1 tsp rice flour

a dash of salt

2 Tbsp. light olive oil

2 Tbsp. butter (or coconut oil)

(to sprinkle on after baking)

1 tsp cinnamon

2 tbsp. sugar

Directions:

Evenly pour the oil onto a large baking sheet, lined with foil.

Thinly slice sweet potatoes into wedge or 'fry' shapes.

Toss the sweet potato pieces with the salt and rice flour (either in a freezer bag or on the cutting board).

Place sweet potatoes on the oiled pan and place the pan in the oven at 400F--about 6-8 inches under the broiler.

When the oven is preheated, switch to BROIL and check every few minutes to see if you need to turn them with a spatula. Don't let them get too dark before turning. Bake/Broiled until they reach your desired doneness--usually a nice golden brown.

When they're done, sprinkle them lightly with the cinnamon and sugar. Serves 4 adults.

GF Fast Food Series: Oven-Baked Potato Fries

2010-06-11T20:20:00.000-07:00

Oven-Baked Potato Fries

These are simple but tasty. My children--who normally HATE the skins left on their potatoes--don't even mind eating the skins when served this way. Which makes it even easier to prepare.

Ingredients:

4 large potatoes of your choice

1/2 tsp salt

2 tsp rice flour

a dash of pepper

a dash of onion powder

2-4 Tbsp. Extra Virgin Olive Oil (or your choice)

Directions:
Line a large baking sheet with aluminum foil. Pour the oil evenly onto the foil. Chop your potatoes into moderately thin wedges. You can then place them into a freezer bag and shake them around with all the salt, seasonings and rice flour, or choose to mix them up on your cutting board.
Put your potatoes into the oil. Place the baking sheet on the top rack of the oven (about 6-8 inches from the broiler) and turn it on to 400F. When the oven is preheated, switch your oven to BROIL and begin watching them every few minutes to see if they need to be turned. Use a spatula to flip them over and put them back in for a few minutes. Do this until you reach desired doneness. Sometimes that may be 20 minutes. I guess it depends on your oven.

But now you have a healthier alternative to french fries that guarantees they are gluten free and natural!

(If your potatoes stick to the aluminum foil, you can try it without the aluminum foil).

Go Figure!

2010-06-07T19:14:00.000-07:00

So our laptop battery and power cable both died in the same week and the photos I had planned to post with my recipe for oven-baked potato fries and cinnamon sweet-potato sticks are stuck in there until we can get it replaced...

But those two recipes will complete my "Fast Food" series--as soon as I can get to the photos. :o(

GF "Fast Food" Series: Chicken Sandwich Patty

2010-05-28T12:00:00.000-07:00

CHICKEN PATTIES

This turned out great and my kids loved it. The preparation of this meal was not quick and easy enough to make this a 'fast' food, but it did taste like I was eating "fast food".

INGREDIENTS:

3 chicken breasts

1/4 C GF oat flour

2 eggs

1/2 tsp. salt

dash of pepper

1/4 tsp. onion powder

dash of garlic powder

DIRECTIONS:

Put all of these in a food processor and grind until a moist dough forms.

Next, form the dough into patty shapes and use the breading mixture (see below) to coat each patty.

* Crumb mixture:

GF bread crumbs

Ground nuts

GF flour

1/4 tsp. salt

pinch of garlic powder

NEXT:

Pan fry the patties in oil until they reach the desired color. I wanted to make sure they were really done, so I put them in the oven at 400 for another 10 minutes. I'm not sure this was really necessary. You can cut one open to check.

* Bread crumbs can be old gluten free bread bits, ground grains, ground nuts, etc... Mine was a mix of all three. I often use my coffee grinder to make flour from beans, grains and nuts. Don't forget to season the bread crumbs with salt. Whatever amount of crumbs you have left over can be stored in a ziploc bag and stored in your freezer for the next time you want to bread something.

My Craving Tonight

2010-05-26T16:28:00.000-07:00

I talked to my sister, Melanie, last night and she said she was making chicken patties. That sounded so good. It's been years since I had one of those highly processed preformed frozen chicken delights...now THAT'S posh living, right?
Eh, maybe not, but it sounds really good to me. I'm going to give it a whirl tonight and see if I can make a gluten free version.

I'll be sure to let you know how it turns out and post a recipe if it's a success.

Packing a GF Sack Lunch

2010-05-22T13:54:00.000-07:00

When you have to eat a gluten free diet, it's extremely difficult (you know that). But packing a picnic lunch is a challenge. They should propose this concept for a game show. All the normal things other people eat in a sack lunch are out. And unless you've got the big bucks, you can't just grab a peanut butter sandwich, crackers, granola bars and pretzels. Those things are costly when sold in a GF form--and not very nourishing.

But before the cheeseburger, fries and chicken nuggets were invented, God actually created real 'fast food'. And thankfully it's full of all the vitamins and nutrients we need on the go.

Here are our fast foods of choice--and I just love the eco friendly packaging:

* bananas
* apples
* Cutie tangerines
* oranges
* berries of all types
* raw nuts
* roasted nuts
* grapes
* cherry tomatoes
* small cucumbers
* baby carrots

Also good:

* olives
* cheese sticks
* red cabbage
* lettuce wrapped sandwiches
* peanut butter cookies (recipe here)
* home made GF granola (I'll post a recipe some day)
* other baked goods
* other fruits and veggies

These are just some of the ones we've chosen to take on trips. And amazingly, because I don't usually pack any store-bought prepackaged goodies, my kids are more interested in the healthy things I've brought. They usually clean the bag completely before we get home.

POSH!

2010-05-20T16:11:00.000-07:00

"This is living. This is style! This is elegance by the mile...Oh' the posh posh travelin' life..." There's nothing like 'hangin' in an out house from an evil king's zeplin.

This is the song I refer to in my intro paragraph. I love that old guy!

...Soaring over the ocean in a WC has got to be more fun than making a mad dash to find one. See my comparison? Being a Celiac can be fun too!

Product Review: Bolthouse Farms Vanilla Chai Tea

2010-05-20T10:21:00.000-07:00

Cheaper than a trip to Starbucks, this drink is awesome! I don't know about you, but I HAVE been glutened unintentionally by Starbucks and with this drink--which comes in a few different flavors--that won't happen. The Mocha was incredible and the Chai was delectable. It was hard to decide on which flavor to pick. Thank you Bolthouse Farms!!

I LOVE that they even list that the soy they use is not genetically modified. That's hard to come by these days. And look! It says right there on the bottle that it's gluten free!! Whoohoo!
How did they know what we wanted?

Feeling good is such an amazing thing. Those who DO feel good, take it for granted and those who don't would give anything to feel good again. At one time in my life, I heard someone say that popping Tylenol and Ibuprofen for headaches all the time was a bad solution because if you're having headaches, there's a reason and you need to figure out what it is. I thought that was ridiculous. Headaches are SO normal. Everyone has headaches all the time! But now I realize that it's not normal or okay. When I went gluten free, I stopped having constant headaches. That, to me, is an indication that headaches are often caused by food intolerances, allergies and sensitivities. Either by irritating our bodies directly or causing mal-absorption and nutrient deficiencies. Once I became more nourished and stopped eating gluten (reverse that order!) my headaches and fuzzy head feelings were gone.

Don't underestimate feeling good. Or feeling bad. Maybe there's a reason.

Kid Friendly Arroz Con Pollo (GF)

2010-05-19T20:45:00.000-07:00

Here's a dish that your little cowpokes will love. This is the "mac n' cheese" of the Spanish/Latino world--their comfort food. My version is mild and nourishing, with brown rice, carrots and tender pieces of chicken. Maybe it will replace mac n' cheese in your home too.

Arroz Con Pollo is spanish for chicken with rice. Don't be afraid to make substitutions. I recommend white rice, but I was out and used short brown rice this time. My kids still loved it and wanted seconds.

GLUTEN-FREE, KID FRIENDLY ARROZ CON POLLO

Ingredients:

6 chicken thighs

2 Cups white rice (or brown--doesn't matter)

8 Cup water

1 Cup chopped carrots

1 tsp. salt.

1 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. chili powder

Pinch of parsley flakes

Directions:

Place the chicken thighs in a large cooking pan and fill with enough water to cover them--slightly floating is okay. Add the salt, bring to a boil, then simmer for one hour or until falling apart. Remove chicken thighs to cool on a plate. Debone the chicken, lightly tear it into pieces.

Wash the rice thoroughly and pour it into the chicken broth. Add the onion, garlic and chili powder and parsley flakes--as well as the carrots and chicken pieces. Make sure that the water level rises above your rice by about one inch and you should be okay. Simmer for another 20 minutes and check the water level, just in case. Cook until rice is done and water is absorbed.

Makes about 5 servings.

Our City Garden

2010-05-19T07:27:00.000-07:00

We live in Los Angeles, in a small house with a tiny backyard. Our big dream right now is to 'one day become homesteaders with a real self sustaining farm'. This, of course, means leaving LA. We'd like to move to Tennessee ideally, since I'm a native.

But for now, this is our lot. Or, at least, our little box garden. We're growing eggplant (my favorite), brussel sprouts, lettuce, two types of tomatoes, corn, squash, basil, carrots, potatoes, onions, stevia, blueberries, blackberries, strawberries, raspberries, bell peppers, watermellons, cantelopes and random flowers (and there are several unopened seed packets that my husband keeps buying).

Yes, that sounds pretty ambitious for people with a backyard the size of most people's living room, but we've squeezed stuff in everywhere we can. And amazingly, the plants seem to enjoy all the crowded company.
Our last year's garden looked like a small jungle had exploded in one corner. We had tomatoes off and on all through the winter. And the strawberries began blooming before spring had rolled in. This is due to our very mild weather (some say we don't actually have 'weather' here at all).

These February photos, with beloved cartoon characters, show what our garden looked like in the midst of a massive Tennessee snow storm. We know all about it because my family called us several times to tell us about it and sent us 'invites' to view their web albums of the said snow storm. Meanwhile, as you can see, we were hanging out at the beach and enjoying vine ripened cherry tomatoes... But yes, we want to leave all of this LA 'goodness', for a bit of affordable land and less madness. We can't wait. So we're studying up about farming and gardening. We highly recommend Nature's Harmony FarmCasts, if you want to learn more too.

How to Make GF Cinnamon Cream Cake

2010-05-18T10:26:00.000-07:00

Recipe and Instructions For Cinnamon Cream Cake

The post below this one, shows a picture of my Gluten Free Cinnamon Cream Cake.

These are the directions. This might seem like a lot of work because it requires cooking Pinto beans before hand. I use Pinto beans all the time, so I often cook a lot at one time and store them in the refrigerator to use as I need them. You can cook beans in your crockpot over night; in a pressure cooker--about 40 minutes--or in a pot for a few hours. Cook your beans until just done, then drain them and let them sit in a bowl to dry just a bit.

The thought of beans may not appeal to you, but they are actually a very beneficial source of fiber (15g) and protein (9g)--not to mention other great vitamins!

INGREDIENTS:

Cinnamon Layer
2 C. Pinto beans (Cooked and drained)
1 C. Brown Sugar
2 eggs
1/4 C. Walnuts
3 Tbsp Cinnamon
Pinch of salt

Cream Cheese Layer
8oz. Cream Cheese
1 C. Pinto Beans
1 C. Brown Sugar
1 egg
Pinch of salt

You'll also need a blender or food processor to do the hard part. A potato masher would also work.

DIRECTIONS:
Preheat oven to 400 degrees F. Coat your baking sheet with butter or oil (I used a rectangular glass dish--about 13 X 9 X 2).
The idea is to put the first set of ingredients into your machine and puree them to a fine batter. This depends on the strength of your blender. A food processor should have no problems with this, but mine was recently cracked by exhuberant children who wanted to play with it. My blender needed a bit of 'help' from me. I had to stop it and stir the batter with a long spoon occasionally. IF you do this, do turn OFF your machine first. Yes, puree the walnuts too.
Pour this layer into your baking pan.

Now, puree the second set of ingredients for the cream cheese layer.
Pour this mixture into your pan. Use a knife to swirl the two layers around a bit (fun part--make it pretty).

Now bake for 30-40 minutes until set. You can check it with a fork or knife. If inserted in the cake, it should come out clean. If it doesn't, your cake is not done.

Please be careful not to slam this cake around when moving it about. It will end up very flat. But still tasty. :)

Cinnamon Cream Cake

2010-05-18T07:46:00.001-07:00

Cinnamon Cream Cake

I do this all the time. I grab some things and throw them together to make something on the spur of the moment. Then later, while we're all enjoying it, I wish I had written the recipe down precisely. But nevermind. I think I can remember what I put into this one...(or so you hope! Hahahaha.)

Goes good with coffee! :)

Believe it or not, this cake is a bean cake. No flours of any kind were used to make it. We're actually having it for breakfast with coffee. Yum. My son declares it is fabulous. I'll be posting the recipe soon...have to do homeschool work right now.

Lazy Man's Tempura

2010-05-17T13:52:00.001-07:00

I made this for lunch today. I had some sweet potatoes and yams that were swiftly going towards "toss out time". I hate to waste anything, so I sliced them up and made a sweet version of tempura for my kids.

Here's how to make these:

INGREDIENTS:
2 Sweet potatoes or yams
1/4 C. Rice Flour
1/4 C. Water
1/2 tsp. Salt
Oil for frying
1 Gallon Sized Freezer Bag

Cinnamon sugar or seasoning salt for sprinkling on last.

DIRECTIONS:

Thinly slice your potatoes/yams (skin and all). Start heating your oil in a frying pan on medium high.
Drop potatoes/yams into the freezer bag. Add rice flour, water and salt. Seal the bag and shake until mixed thoroughly. Make sure the slices aren't stuck together and not getting coated evenly.

Begin carefully dropping them into the skillet a few at a time (I did around 8-10 each time). Let them brown on each side and remove--about three minutes.

Drain them on a paper towel covered plate. Sprinkle with cinnamon sugar OR seasoning salt.

Serves 5

GF Peanut Butter Fudge Cookies

2010-05-17T11:12:00.000-07:00

This is basically science. I didn't invent this recipe--many people already know about these fudge-like peanut butter cookies. But I suppose that not everyone knows yet, so here they are. Feel free to play with the recipe and make creative substitutions. PEANUT ALLERGY? Why not experiment with a different nut butter?

Delicious cookies--but bad with coffee.

My kids helped me to make these, so some of them may look mutated. They love to sculpt them into shapes and make cartoon characters out of them before rolling them in sugar. And they don't turn out half bad!

Here's the recipe:

PEANUT BUTTER FUDGE COOKIES:

Ingredients:
1 cup of peanut butter
1 cup of sugar
1 egg

Extra sugar for rolling cookies in.

Directions:
Preheat oven to 375 degrees.
Mix first three ingredients until dough forms. Form dough into little balls. Roll the balls in the extra sugar. Imprint a criss cross design with a fork. My kids love to do this part. Bake for 10 minutes.
_____________________________________________________

That's it. They're so simple! My greatest urge right now is to go spend outrageous amounts of money buying Hazelnut butter, Almond butter and Walnut butter to try this recipe with them. It would definately be incredible. I think mixing in some chocolate chips would be good for the Walnut Butter cookies and some cinnamon or coffee powder would go great with the others.

With a recent homeschool lesson on George Washington Carver, we even decide to roast our own peanuts, grind them into peanut butter and make these cookies out of the final product. It was amazing. And I had NO IDEA that peanuts could have a floral taste!

My rule is always "have fun and be creative" when cooking. And don't get upset if your kids can't figure out how to make a proper criss cross design... :S

Heatlhy, Old Fashioned "Bread Stuffing"

2009-07-25T09:04:00.000-07:00

I was so excited when I discovered this by accident, so I wanted to share. Boiled, over-absorbed millet looks and acts just like Thanksgiving stuffing. If seasoned the right way, it will be a perfect replacement for the real thing this Fall. And the best part is that it's actually really good for you!

SUGGESTED INGREDIENTS:
1 cup finely chopped celery
1/2 cup chopped onion
1/2 cup butter
1/8 teaspoon pepper
1/2 teaspoon salt
1 teaspoon poultry seasoning
3 cups millet
5 cups chicken broth

DIRECTIONS:
Bring broth and millet to a boil. Cook, covered, until fluffy and fully absorbed. Add more liquid if desired. Mix in the other ingredients, cover with aluminum foil and bake at 350 F. for 30 minutes.

Gluten-Free Fried Chicken

2009-07-25T07:59:00.000-07:00

Sad because you can't order chicken nuggets, chicken strips or fried chicken at restaurants anymore? Well, buck up; because you CAN still enjoy savory fried chicken--gluten free! ...IF you're willing to get to work in the kitchen.
* See note at bottom for an easier method.

INGREDIENTS:

1/2 cup white rice flour
1/4 cup corn flour*
1/4 cup tapioca flour*
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/2 tsp paprika
1 egg
1 pound chicken breasts
Oil for frying

DIRECTIONS:

Pour an inch of oil into a large frying pan and heat to medium high.
Mix flours, salt and seasonings. Feel free to experiment with your own. Prepare chicken breast to suit your tastes: nuggets, strips, whatever you like. Crack your egg into a small bowl and stir it up. Dip each piece of chicken into the egg then the flour mixture to coat it evenly. Gently lay the breaded chicken in the hot oil and cook on both sides for a few minutes until done.

I find that the more crumbly the flour mixture becomes, the more crunch you get on your chicken. So each time your fingers become caked with the egg/flour combination, just crumble it off into the flour and work it into the mixture.

* Don't have these? Experiment with what you DO have. Just keep the same proportions.

* If you don't have all of these flours, you can try just rice flour in place of all the others. The texture and outcome will be different, but to a Celiac, it's better than no fried chicken at all. When cooking regular fried chicken and gluten free fried chicken for the same meal, be sure to cook the gluten free chicken first to avoid cross contamination for them.

Raspberry Jam-Print Cookies

2009-07-24T08:04:00.000-07:00

These are awesome! If you don't have these exact flours, experiment (that's what I did)! But be sure it totals the same amount of flour in the end: 1 1/4 CUPS.

INGREDIENTS:

1/4 cup Glutinous rice flour
1/4 cup Tapioca flour
1/4 cup White rice flour
1/4 cup corn masa flour
1/4 cup soy flour
1/4 cup sugar
1/2 cup butter
1/4 cup raspberry jam (other flavors work too)
1/4 cup pecans (finely chopped)optional

DIRECTIONS:
Preheat oven to 325 F. Mix flours and sugar together. Work the butter in until dough forms. Make balls and press your thumb down into the center of each to form a cup impression. Press the bottom of each cookie into the finely chopped pecans, if desired. Place the cookies on a baking sheet.
Put the jam into a small ziploc bag and snip off a small piece from one corner. Squeeze the jam into each 'cup' but be sure not to over-fill or they will boil over.
Bake for 15 minutes or until set and slightly golden.

Goes great with coffee

My Celiac Story...

2009-07-11T21:45:00.000-07:00

My Celiac story began in the early months of 2009 with strange fatigue, bloating, muscle aches, headaches and more. I had even noticed that the whites of my eyes were tinged brown. My hair was thinning a bit and my skin looked so old suddenly. I had just turned 30...was it possible to age this fast? I had felt off balance for a while even before I noticed the physical changes. I was like a loaded spring, ready to snap at any minute--as my family could attest. A chemical imbalance was a very big possibility. Not to mention I had been avoiding society for several months prior for no comprehensible reason whatsoever.

I kept a close watch on how I felt and what I ate. That's how I linked my fatigue and cloudy headed feelings with eating processed grains. I decided to stop eating anything made from processed flours and almost immediately felt better. After five weeks I knew I was onto something big. I looked 10 pounds thinner, despite the fact that my weight was exacltly the same! Not only that, but my life-long intestinal problems were resolved as well. I have always suffered from irritable bowel-like problems--as far back as preschool age, I recall frequent painful, trips to the bathroom through the scary dark hallway in the middle of the night. (These gut wrenching spasms have followed me all of my life until I went gluten free).

I visited my doctor and had a simple blood test which came back negative for Celiac's disease. My doctor recommended a GI-introscopy and a few more run-arounds, but this all required that I eat a normal wheat diet. I decided that my own personal results were too strong to ignore. Re-introducing wheat puts me right back where I started, without fail--friends whispering, "she looks pregnant again!", midnight cargo dumps and all. I don't want to live that way and don't feel I need a proper diagnosis to keep myself on track.

With my new knowledge of Celiac's Disease, it's genetic inclination and many peculiar manifestations, I've come to believe that a gluten-free diet is what my children need, as well. I've made the switch for all of us and strive to keep gluten off of my shelves in all of its many hidden forms.

I hope that this blog will help and support you. Feeling good again is worth the effort! Don't give up.

Wondering if you might have it too? Check out these helpful links:
Symptoms of Celiac's Disease
Celiac Central's symptoms checklist

To The Newly Diagnosed:

2009-07-11T17:36:00.000-07:00

I'm sure you know by now to avoid things made with wheat, barley, rye and 'non gluten-free' oats--but here are a few surprises that caught me off guard.

Soy Sauce (second ingredient is often wheat but there are gluten free brands.)
Ketchup (certain brands contain gluten)
Ice Cream (Some companies use wheat by products as a stabilizer)
Beer Personally, I don't drink and hate the smell...and I guess most people know it's made from barley.
Grocery-store 'brand' foods (these brands are often produced in facility that makes everything! Which means lots and lots of cross contamination with the equipment or stray bits here and there. Check your cheese, dried fruits, nuts, everything to see if it says "May contain wheat" or "Made in a facility that also processes wheat".
Fast Food French Fries (through cross contamination. Be sure to ask if they use a designated frier and if their fries are gluten free.)
Medicines and medications (Check with your pharmacy, doctor or read the ingredients).
Your shampoo, lotion, etc... (I found that even my skin is sensitive to gluten and some of these may irritate yours as well).
Accidents are going to happen, let's face it. But each needless time we get 'glutened' that's another two weeks of 'immuno-warpath' on the the old intestines. Better to watch out.

For more help on avoiding the wrong foods, try these links:
Gluten Free Grains from Celiac.org
Scott Adam's Gluten-Free Food List
Veronica Ditco's Reading Between the Menu Lines

Gluten Free Lasagna

2009-07-11T16:32:00.001-07:00

The lasagna was a BIG hit. A bit labor intensive, but totally worth it! It's not often that I cook a meal that all three of my kids want to eat seconds of. My oldest child won't stop talking about how much he loved it. My husband said I should post the recipe so here it is.

INGREDIENTS:

Lasagna Noodles:
1 1/4 c. rice flour
1/2 c. potato starch
1/4 c. tapioca flour
3 eggs
1/4 c. water

Sauce:
2 cans tomato paste
1 can stewed tomatoes (I prefer italian seasoned)
4 cloves garlic
2 T basil
2 T parsley
1 T oregano
2 T Romano cheese--shredded (optional)

Cheese filling:
12oz ricotta
16oz cottage cheese
5 oz. parmesan cheese--grated (more if desired)

Additional ingredient:
1 lbd Mozzarella Cheese Shredded

INSTRUCTIONS:

For noodles:
Mix dry ingredients, then add the eggs and stir. Add the water as needed. Add more water or flour as needed to form a stiff, not sticky yet soft dough.
I recommend rolling it very thin with a rolling pin on plastic wrap and just laying a large piece down for each layer. I did use my pasta machine, but next time I think I'll just roll it out. One helpful tip: I found that it sticks to everything but plastic wrap. I layed the pieces on plastic wrap then transferred them by laying the pieces on the lasagna, plastic-wrap-side up and peeling the plastic wrap off carefully.

Sauce:
Puree all ingredients in a blender or food processor. Microwave the sauce in a glass dish for 5-10 minutes. Allow to cool a bit.

For cheese:
Mix all of ricotta and cottage cheese. Stir in 2/3 of the parmesean and reserve 1/3 for topping the lasagna. I found that my ricotta was very unflavorful and seemed low quality, so I added 1 Tablespoon of sugar, 1/2 teaspoon salt and 1/2 cup of skim milk to the mixture.

Assembling the Lasagna:
Preheat oven to 375 F.
I used a large glass pyrex casserole dish. Start with a generous layer of sauce on the bottom then a layer of noodles. Next add a generous layer of the cheese mixture, followed by a layer of mozzarella, then a generous amount of sauce. Lay down the next layer of noodles, cheese mixture and mozzarella then top with the parmesean cheese. Cover with aluminum and bake for 30 minutes. Remove aluminum foil and bake 15 - 30 minutes longer. Cheese should be bubbly and toasted.

Allow to cool for 10 minutes or so to allow the juices time to reabsorb and solidify.
Like I said, this is totally worth it!

Hearty Choco Stix

2009-07-11T14:54:00.000-07:00

I wanted to make something that my kids could eat in place of graham crackers. I also wanted to make sure they packed a powerful punch of nutrients. So I got out my coffee grinder and all the beans and grains in my cabinet. After grinding away, this is what I came up with.

INGREDIENTS:
3 T fava bean flour
1/4 c millet flour
2 T mung bean flour
1/4 c tapioca starch
1/4 c rice flour
1/4 c potato starch
1/2 tsp salt
1/4 c brown sugar
1/8 tsp pure stevia powder
1/2 tsp baking powder
A dash of cinnamon
1 egg
1/3-1/2 c plain yogurt
3 oz. Semi-Sweet Chocolate Chips

Mix dry ingredients and add egg and yogurt.
If you don't have these exact grains and beans, I encourage you to mix and experiment with what you have. The goal is to form a stiff dough (add more yogurt if it's too dry).
Shape into little logs and flatten.
Bake at 350 for 8 minutes. Flip and bake for 4 more minutes.
Cool and coat one side with melted chocolate chips.
Yield 3 dozen.

Note: I was still out of vanilla when I made this recipe, but I really think it could benefit from a teaspoon of it.

Delightful MOCHACHIP Cookies

2009-07-11T13:39:00.000-07:00

This was my first gluten free experiment. I wanted to make chocolate chip cookies, but I had just run out of vanilla. I improvised and this is what I came up with. These Mochachip cookies have been deemed "Better than chocolate chip cookies" by my seven year old son. They have a hint of coffee and plenty of good chocolaty goodness.

INGREDIENTS:
1 cup butter
1 cup sugar
3 eggs
2 cups rice flour
2 cups sorghum flour
1/2 cup ground flax seed
1/3 cup cocoa powder
1 tsp coffee beans - finely ground
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp pure stevia powder (or one cup sugar)
8 oz chocolate chips

DIRECTIONS:
Preheat oven to 400 F. Cream together butter and sugar. Add eggs. Combine dry ingredients and stir into the sugar mixture. Add chocolate chips and stir.
Make small balls and flatten them with your palm. Bake for 8-10 minutes.
Yields: 4 - 5 dozen cookies.

We made ours tiny just like the super expensive Gluten-Free cookies at Whole Foods. Then to prevent over-eating them and promote making them last, we packaged them with squares of corrugated cardboard and ribbon. The 'window' is made with clear packing tape on both sides of a cut out shape. Seal them first in small ziploc bags and they should stay fresh for a week or so.