Gluten FreeK

Eggplant Lasagna

2020-06-17T05:54:00.000-07:00

3 eggplants (Try to buy male eggplants for fewer seeds)

Olive oil

Italian seasoning blend

2 cups milk

Bay leaf

3 cloves of garlic (crush with the flat side of a knife)

Dash of nutmeg

¼ cup butter

4-5 Tbs. Cup 4 Cup multipurpose gluten free flour

½ cup heavy cream

2 cups chiffonade spinach

15 oz. Ricotta

2 eggs

About 2 cups mozzarella

Parmesan (about a cup or more grated)

Step 1
Slice 3 eggplants length-wise. Place eggplant slices on paper towels and sprinkle with salt.

Let stand for 30 minutes to release moisture and reduce bitterness. Pat dry with paper towels.

Step 2
Preheat the oven to 425 degrees F. Grease a baking sheet.

Step 3

Place eggplant on the baking sheet and drizzle with olive oil and a little Italian seasoning.
Bake in the preheated oven until softened, about 10-15 minutes.
Flip and bake until browned on the other side, about 10 minutes more.
Remove from the oven and reduce oven temperature to 375 degrees F.

Step 4

Bechamel sauce: Combine milk, bay leaf and garlic cloves in a saucepan.
Bring almost to a boil. Remove from heat and set aside.
Melt butter in a saucepan; stir in flour.
Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes.
Gradually pour hot milk into the saucepan with the flour mixture; reserve garlic cloves.
Sprinkle a small amount of nutmeg.
Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes.
Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes.
Stir in cream and season with salt and white pepper. Set aside.

Step 5

Mince reserved garlic cloves and mix in with sliced spinach.
Season with dried basil and pepper.

Step 6

Mix ricotta with beaten eggs. Lightly salt.

Step 6

Reheat bechamel sauce over low heat, while stirring well.
If it is too thick, add a small amount of milk.

Step 8

Spread few tablespoons of the bechamel sauce into the bottom of the baking dish.
Place a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese then spinach.
Continue layering until eggplant, bechamel sauce, and mozzarella/parm cheese then spinach are used up.
End with a layer of eggplant. Lightly coat with bechamel then sprinkle with remaining mozzarella and Parmesan cheese.
Press down gently on the the top compact. Cover with aluminum foil.

Step 9

Bake in the preheated oven for 30 minutes.
Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more.
If you want to brown the top, broil for just a few minutes at the end.

Remove from oven at let stand at least 15 minutes before serving.

Serve with fresh grated Parmesan and red pepper flakes!

Giving the Gluten Intolerant a Bad Name

2013-06-21T21:46:00.001-07:00

There's been a lot of buzz about wedding gift etiquette this week.

Seems two Canadian women got married. Their co-worker and his girlfriend gave them this picnic basket full of fun foods and a cute note reading, "Life is delicious...enjoy!"

I think it's a very thoughtful gift, actually. It took more thought and effort than grabbing a candle stick holder or a silver picture frame.

Apparently the brides were none too pleased with the gift and a text war ensued between brides and guest. Somewhere along the way the brides price tagged how much their guests should have paid for a gift. Seems they were expecting to make money from their wedding celebration.

I found this rather crass behavior until I read the first text one bride sent.

"Heyyy I just wanna say thanks for the gift but unfortunately I can't eat any of it lol I'm gluten intolerant. Do u maybe have a receipt[?]"

WTF?

Forget the bad manners!

She's trying to hide her ugly motives behind gluten. Shame on her and shame on anyone who tries to exploit a medical condition. It's beyond crass, it's abhorrent.

Plus, it's untrue! There are some gluten free items in that basket! I'd be happy to eat those gluten free Sour Patch Kids and Jolly Ranchers.

It's people like this that make it hard for the rest of us who must live gluten free.

The next time this co-worker hears someone is gluten intolerant, won't this rude, over-entitled woman come to mind?

Will others reading about this think "Piff, just another one of those foofie gluten free nuts."

I hope not.

Please don't judge us all by the bad behavior of one.

Link to full article:

http://shine.yahoo.com/love-sex/wedding-gift-basket-sparks-epic-text-war--the-battle-over-cheap-presents--183304420.html

Estrella Damm's Consfusing Gluten Free Marketing

2013-06-10T21:40:00.000-07:00

Should Estrella Damm DAURA and other items made with gluten containing ingredients be allowed to call themselves 'gluten free' when trace amounts remain to be ingested?

There's been much needed discussion about this on the Gluten Dude's blog and a new found favorite, My Gluten Free Girlfriend.

Still in a downward Celiac spiral from drinking a 'regular' beer, I want to make it clear that my stupidity extends way beyond knowing how many gluten parts per million were in the beer I drank.

I drank the wrong freakin' beer, period.

Then one week to the day of having that beer I saw this post:

This is NOT gluten free beer! It's not even gluten reduced!

There it was! The exact beer that put me under; and it was being promoted on a tour for Celiac Awareness!

I'm not trying to excuse my actions but it seems I'm not the only one confused by the promotion of Estrella Damm products.

The post has since been pulled.

I'm glad because in the Celiac world, misery does NOT love company! I can't stand the thought of anyone with gluten issues drinking one of these unknowingly.

I'm hoping to attend this event this weekend. I'm curious to see if Estrella Damm is there and if there is a credible representative at the table.

I'll be looking for conversation not samples.

When You Wish Upon a Gluten Free Star

2013-06-06T04:44:00.002-07:00

Pain.

That's what I feel.

Anger, too.

And embarrassment.

Why?

Because I drank an entire gluten filled beer. Then I went out and bought 12 more.

Go ahead. Say it. Nothing can be said that I haven't said to myself.

Why did I do it? Well, that's the story.

I was at a pool party this weekend with my Angry Orchard cider and my carefully segregated gluten free snack plate when one of the guests offered my husband an imported beer and said, "It's pretty good AND it's gluten free!"

"What's this?!?!" I asked.

He showed me an imported Spanish beer called Estrella Damm. I immediately recognized the name from when I was diagnosed with Celiac Disease two years ago. Researching gluten-free beers was the first thing I did after diagnosis. I couldn't remember what I had read about this beer.

The box and bottle had no labeling stating it was gluten free, nor was there an ingredients list.

Then why did I drink it?

When I doubted that it was gluten free, we all stood around discussing it. I remembered the name and even recognized the label. "Maybe because it's imported?" "Maybe they're going for the mainstream market?" "Maybe it's because gluten free beer gets a bad rap?"

Since there was no labeling and because my phone was almost dead, I didn't research it further. I went back to drinking my cider. But one of the guests Googled "estrella damm gluten free" on his phone. This is what I saw when he showed me the screen:

There it was! The World's Best Gluten-Free Beer!

So I drank it! I relished it! I posed for photographs with my new find. We all commented on it being, truly, the BEST gluten-free beer ever experienced! I was thanking my lucky stars to have found a gluten-free beer that spoke to my beer-loving soul.

I was ecstatic. Everyone else was happy for me too!

After the party, our designated driver took us to Spec's in search of more Estrella Damm. We bought two six packs not believing how reasonably priced it was.

I popped the top on the second beer as soon as we settled in. It still tasted good but I was starting to notice that my gums felt blistered... like when you've eaten something too hot and the skin peels away. And my throat felt a little sore.

Now that I had access to the internet, I thought I'd read all about my new beer.

And that's when my idiot quotient grew exponentially.

For, you see, there's more than one type of Estrella Damm beer. DAURA is their gluten free version, not the lager I was drinking.

Had I not been blinded by the self directed anger, I might have seen the room spinning. I was so mad at myself I couldn't speak. Why? Why did I drink it? I was all set not to. I even walked away from it once. Why did I go back to it and drink it?

My husband summed it up in one sentence. It may read as a quip or seem tinged with sarcasm but he said it with compassion and caring. He looked me with kind eyes and said:

"You wanted to believe."

I did. I wanted to believe I could regain a small part of myself.

Most days I'm thankful for the renewed health my diagnosis has brought me but sometimes I wish I could be the beer-drinking, adventurous eater from my past.

That 'gluten-free' Spanish beer was like the evening star, waiting to grant my wish.

I'm embarrassed at my capricious actions. I'm angry that I lied to myself and believed the beer was safe to drink. And I'm in pain. Every part of my body hurts in response to the gluten I ingested.

But I hurt deep down too; down to my soul.

Upon further reading, I remember why I never searched for DAURA. It is a 'gluten reduced' beer (down to 6 ppm) made with barley malt. The gluten is removed with an industrial enzyme named Brewers Clarex. The enzyme is supposed to break down the gluten to a minimal amount. It sounded suspect and I can't live 'gluten reduced'. Have you tried this beer? Would you risk it?

Celiac Awareness Month: Days 24-31

2013-06-02T17:30:00.000-07:00

Day 24: Grilled kabobs: beef, mushrooms, red onion and bell peppers.

Day 25: Grilled artichokes. Cut them in half and steam for 15-20 minutes. Use a grapefruit spoon to remove the "hair" and purple leaves in the center. Drizzle with olive oil and lemon juice before grilling.

Day 26: Fresh cherries! Cherries always signal the start of summer to me. Tart cherries are full of melatonin, so if you're jet lagged or having trouble sleeping, try these.

Day 27: A dear friend was in from Venezuela. I loaded up my basket with the best gluten free treat I could find.

Day 28: What used to be a common staple is now elevated to delicacy status. We stopped by Gluten Free Nation and picked up a fresh loaf of Sourdough Millet Bread and made a platter of grilled cheese sandwiches: Smoked Provolone, Havarti and Mozzarella!

Day 29: Breakfast hash inspired by Matt Moore's Enchiladas. I quickly sautéed spinach, mushrooms, bell pepper and onions to eat with eggs!

Day 30: Gluten Free Fail! This was supposed to be a biscuit. It's about as thick as the gluten free French bread I tried to make. I don't know what I'm doing wrong. This was from Bob's Red Mill biscuit mix. I followed the instructions to the letter. I'm going to keep trying, but my ego as a gluten free baker is as deflated as these biscuits.

Day 31: Last two pieces of the Millet bread made a great breakfast sandwich with egg, avocado and Sriracha.

Coming to the end of Celiac Awareness Month, I'm glad I recorded some of the food I ate. It doesn't look too bad!

When I was first diagnosed, I promised myself that I would focus on what I could eat safely not on what I shouldn't. So when people ask me, "What CAN you eat?!?" I just smile.

Celiac Awareness Month: Day 16-23

2013-06-02T16:47:00.000-07:00

A few standards and a couple of new recipes made for a good week.

Day 16: Lentils with onion and bacon over brown rice.

Day 17: Chicken Caesar lettuce wrap

Day 18: Homemade spring rolls with avocado, broccoli slaw, lettuce and rice noodles. What made them so tasty was tossing the noodles in Mongolian Fire Oil, Sesame Oil and Fish Sauce.

Day 19: Glutino frozen pizza.

Day 20: Cheese quesadillas on white corn tortillas and a side of homemade guacamole.

Day 21: New recipe! Matt Moore's Enchiladas were a hit! I followed the recipe but added finely chopped broccoli and kale with the spinach. The left over filling also made a great breakfast the next morning in an omelette.

Day 22: Fresh mozzarella rolled with Spanish chorizo and peppers.

Day 23: Ok, not food but it does nourish my soul. Houston based Leprechaun is a hard cider that quenches my beer thirst. Brewed with champagne yeast, it's less sweeter than some other ciders.

Celiac Awareness Month: Days 10-15

2013-05-29T21:28:00.000-07:00

Highlights are pretty high this time around.

My friend made a trip to Gluten Free Nation and brought me presents. Here are my favorite bites from this week.

Day 10: Soup at work. Surprisingly comforting.

Day 11: Ehmergerd! This personal pecan pie from Gluten Free Nation! Their crust is nice in the fact that it's a good crust, period. Not just a good gluten free crust but a nice pie crust in all arenas. And the filling!!! The filling is perfect. Not too much pie 'jelly' not too much nut. I did share with the teens as 1/4 was satisfying.

Day 12: Stuffed jalapeños. My friend gave me a bag full of home-grown peppers.

I mixed cream cheese, paprika and minced onion and garlic for the filling. Top it with a small piece of bacon, bake until the bacon is almost fully cooked (about 15-20 minutes) and then broil until crisp.

I keep food grade gloves in my kitchen. It's a good idea to use them when handling hot peppers. You can work faster and rubbing your eyes is not a hazard for hours to come.

Another jalapeño tip? Use a grapefruit spoon to remove the seeds and membrane after cutting in half. Those are what make the pepper hot.

Day 13: Do you SEE this? THIS is a Chicken Pot Pie from Gluten Free Nation! It is beyond words. It is perfect.

Day 14: New Larabar (for me).

Day 15: Sautéed kale and celery that were getting to the point that it was eat or freeze time*.

I cooked the kale, celery, garlic and onion in olive oil with garlic and sea salt. When they were soft, I formed a 'nest' and fried an egg in the middle.

Topped with Sriracha sauce it was a perfect breakfast!

*I freeze veggies that are on the cusp and use them for veggie soup stock.

Celiac Awareness Month: Days 4-9

2013-05-26T08:47:00.001-07:00

Photographing everything I eat was, eh hem, biting off a little more than I could chew.

Plus, it's really not as exciting as I hoped. One can only photograph so many scrambled eggs and Lara Bars. I don't view this as a Celiac problem. It's more indicative of the reality of a full schedule.

Not a bite by bite account, here is a compilation of the highlights.

Day 4: We were still out of town. Stopped by 5 Guys and the tin container was a nice touch. Usually I eat their bun less burger on a piece of thin aluminum foil.

Day 5: I had run out of pre-planned hotel friendly food, so we went to a tried and true standard. Pei Wei salad wraps.

Day 6: Coffee. That is all. That was the highlight of my day.

Day 7: I risked chocolate pudding from Buc-ees. Half way through--BIG tummy ache. I view this as a dietary challenge to see how dairy affects my system. Might have to do another test to verify results. I was already feeling a little wonky.

Day 8: Home again! Hummus and red peppers to settle my 'travel tummy'.

Day 9: Homemade meatballs, using bread from Gluten Free Nation, and a Schaar baguette.

What Can You Eat Gluten Free? Day 3

2013-05-04T06:41:00.001-07:00

I feel kinda naked.

Photographing food is fun when you can primp and stage it! Now that I've put it out there that I'm photographing what I eat this month, the weight of the commitment is pressing on me!

This is gonna end up looking more like Annie Hall than Annie Leibovitz.

For the past few weeks I've felt like I need to reexamine what I'm eating. Now, in my usual style, I've put it out there for everyone to pick through. So let's all take a look at what I've eaten today.

It was a wild ride from early morning study group to work to leaving for a road trip. I did not plan ahead. I figured I'd stop and shop later.

This always sounds like a good idea but in reality it makes me a neurotic mess. What am I going to eat? What if I can't find gluten free food? Why do I do this to myself?

I did find food, maybe not the best choices, but here goes most of it (minus some hummus and hard cider plus a margarita mix for a friend):

Celiac Awareness Month

2013-05-02T22:20:00.001-07:00

Yesterday marked the start of a whole month of trying to raise awareness about Celiac Disease.

When people find out I have this under diagnosed and misunderstood auto-immune disease, and they find out the treatment is to eliminate gluten from my diet, I usually get the same question:

"But what can you EAT?!?"

So, I thought I would take this month to show you what I eat.

Weird?

Maybe.

But I've photographed my food since I was little. Now I just have a practical application for my fetish: to show others that eating gluten free has options!

Day 2
Coffee
Salmon patty with tomato
Pistachios
York Peppermint Patty
Tilapia, Red Pepper and Brown Rice with Tarragon Shallot Vinaigrette and Pineapple

Listerine Left This Celiac Green

2012-11-23T15:38:00.004-08:00

I've had a long stretch of feeling really good!

Matter of fact, I was superstitious about counting how long it's been since the last time I got glutened-- for fear I would get glutened.

Then about a week ago I started feeling a little off.

We're in the middle of cold and flu season, I figured that was causing my congestion.

A slight nagging feeling under my rib cage worried me on and off; not bad enough to take my breath away. Hmm... maybe I should have the HIDA scan my doc recommended.

Every day my fingers got slightly stiffer. But it was not the KA-POW from a full gluten hit.

Four days ago my knee cap started aching; sitting or standing made no difference.

I began losing my nouns.

Communication became like a bad game of charades. "Hand me the, you know, the whatchamacallit that you use to lift the round thingy off the doo-lolly that I'm cooking on."

Spatula? Yeah, that doo-diggy.

My dear husband started saying, "I really think you got glutened."

I protested, "No, no, I'm not that bad. I'm just a little off. Night sweats? Weren't you hot too? No? Nah... I still don't think it's gluten."

Yesterday I left communion coffee with the neighbors, ready to have a nice Thanksgiving with my family and I burst into tears. I sobbed the whole walk home! And then I continued to cry on my husband's shoulder when I got home. Can I tell you, I'm generally not a weepy person.

I finally gave in an admitted I could have been glutened.

I racked my foggy brain trying to remember every morsel of food that went into my mouth the last week. Nothing jumped out at me. Resigned to the fact that I might never know, that's when it hit me.

I started diligently using Listerine at bedtime about a week ago. After discussing its benefits with a friend, it seemed like a good practice. I never thought to read the ingredients or call the manufacturer.

Doing a quick search for information on the gluten status of Listerine yesterday, I found this blog written in June 2012. The response the blogger got was, basically, they can't guarantee the product has not been cross-contaminated.

My husband said, "Why don't you quit using it and see if you get better?"

Thank goodness for him, because I really might not have come up with that on my own. No sarcasm, my brain really was that fuzzy.

That was yesterday.

"Wow, you're up early!" was the response I got this morning when I popped out of bed.

"I didn't use any Listerine last night!" I started wiggling my fingers and kicking my leg like someone cured at a revival.

My knee has miraculously stopped hurting. My fingers aren't swollen and my disposition in on an upswing.

I'll call the company myself on Monday to see if they have changed their gluten free status... but I think I already have the answer I need.

Celiac Disease Sounds Better with an Accent

2012-11-13T08:47:00.002-08:00

Katie Couric interviewed Dr. Green of Columbia University, a recognized expert on Celiac disease.

Katie asked all the basic questions and even touched on the touchiest of subjects for people with Celiac, the current 'trendyness' of our affliction. I think Dr. Green made a good point on this topic.

Yes, Americans seem to be jumping on the gluten free bandwagon but, even with the frenzy, our wagon is more Radio Flyer than Conestoga.

This video is like 'Celiac Disease 101'. It touches on the main points about this auto immune disorder. It's a well presented introduction and Dr. Green has a lovely Australian accent, which makes these facts easier on the ear:

Symptoms of Celiac disease are diverse. According to his website, very few are intestinal.
Celiac disease is not rare.
Most Americans with Celiac disease are undiagnosed.
America is behind many other countries in awareness and diagnosis.
Eating large quantities of processed, gluten free foods is not a healthy diet.
Untreated Celiac disease can lead to other serious health conditions.
There is no pharmaceutical treatment for Celiac disease.

She's No Martha Stewart!

2012-11-12T10:58:00.000-08:00

A good friend is having an engagement party next weekend. She honored me by asking if I would design her invitation.

Bicycle built for two? Why, YES!

The email below came from her last week:

I will buy some (Gluten Free Houston) millet bread to make breadcrumbs for the meatballs and you can have the rest of the loaf.

You will be able to eat the following:

--Meatballs (made with my homemade sauce, no gluten)

--Cucumber bean salad I made when Laura & Caroline were here

--Prosciutto—cheese—apple pieces

--Chicken salad in tomatoes as long as Kraft Mayo is GF…do you know? The other ingredient is greek yogurt then fresh veggies.

--your eggplant nastiness (She doesn't like any eggplant, much less my caponata. I don't take it personally!)

So I think the only things you will NOT be able to eat are the desserts and spinach dip. I will make sure to prepare everything before I make the dip and make a plate for you and put it in the fridge.

Yay!

Remember when Martha Stewart declared about guests with special dietary needs, 'Oh my God! Don’t ask! My rule is do not ask about dietary restrictions.'

It's easy to understand where she was coming from; it's presumptuous for a guest to expect to be catered to at someone's house or event. Before living with celiac, I would never expect preferential treatment--and I'm not about to start now.

I adore my friends who honestly tell me, "I will never try to cook for you because I'm worried about cross contamination in my kitchen."

But this?

This email shows that someone who has not built an empire on being a hostess can offer the kindest gesture to make a guest feel welcome and included at her celebration.

How to Peel Large Quantities of Garlic

2012-11-11T16:16:00.001-08:00

I just recently saw a way to peel large quantities of garlic in a hurry and I had to try it.

Sure, I have one of those garlic roll-y thingies, but this method is more fun and is faster if you have a lot of garlic to peel:

Break off the number of cloves you need. Place them in two same sized aluminum bowls, one on top of the other... and start shaking.

It works!

I've even used two same-sized aluminum loaf pans instead of bowls.

I find it works best if you sing when you do it. Any Beatles, Cars or Outkast song will do.

outkast hey ya from Johnny Wu on Vimeo.

Who All Seen the Leprechaun, Say "Yeah"

2012-10-01T17:18:00.000-07:00

A few weeks back we stopped in a little pub between water polo games. They had a great beer selection on tap, so I asked if they had any gluten free beers. The bartender said they didn't have beer but they had a new hard cider on tap that came from a local business.

I was skeptical. Ciders tend to be too sweet for my taste. I'm a beer girl; present tense even though I can't have gluten beer anymore.

She handed me a glass of cider that was drawn from the tap and said, "It's called 'Leprechaun'. The company is here in Houston. I think you'll like it. It's not too sweet."

I tried it.

I'll try anything, especially if it tugs at my jingoistic pride for all things Texan AND makes homage to my Irish roots.

In the eloquent words of Ana Steele, from the book I call Fifty Shades of Meh, "Holy cow!"

It was good! Not just, "I'm-drinking-this-because-I-have-to" good but really, really good!

It reminded me more of a sparkling wine than a cider. I later read that champagne yeast is used rather than beer yeast in the brewing. That probably accounts for the slightly drier feel this cider has compared to others.

But it was only a sample. Would a whole bottle of it be as tasty?

Excited to see that the company has grown from tap-only distribution to having stock in stores, I found some at HEB.

I've enjoyed every bottle I've purchased so far. It's not beer but it doesn't have to be beer. It's good on its own merit. It pairs well with spicy foods, (gluten free) pizza, salads, hot summer nights and crispy fall weather.

The only problem I can find with this cider is that every time I open one my mind goes straight to this...

If you get a chance to try Leprechaun, let me know what you think.

Bottoms up or should I say, "I want the gold! Show me the gold!"?

Wheat Belly?

2012-09-29T09:40:00.003-07:00

Someone recently asked me if I had read the book Wheat Belly.

I did my best Mae West impersonation: "Read it? Honey, I LIVE it."

The photo above on the left was taken the last time I got glutened. The photo on the right is me, in the same dress, once the effects of the glutening had passed (it took a few weeks).

After eating fries that were supposedly cooked in a dedicated fryer, my belly swelled up faster than Violet Beauregarde at the chocolate factory.

I called my husband to be a witness and we both stared at my gut, in disbelief, as it rose like a loaf of Sunday bread.

It took another 4-5 hours before the other symptoms started hitting me.

When I started eliminating gluten from my diet, I lost 10 pounds in 12 days. In light of all the buzz about gluten free being great for weight loss, it's necessary to point out that the weight lost was obvious water weight and inflammation. I was tremendously swollen from the 'gluten challenge' before my biopsy.

In hindsight, I realize I had been living inflamed and irritated long before my pre-endoscopy gluten binge.

For many years I walked around saying, "I think I have a thyroid problem. I think I'm getting arthritis." My friend, Heather, finally said to me, "You don't have a thyroid problem. You have an EATING/DRINKING problem."

So, I stopped looking for medical reasons for my lethargy and weight gain and chalked it up to a lack of self control... and a love of beer.

I've shown this 'wheat belly' picture to many people when they ask me what happens when I get glutened. They gasp in horror. Several have commented that they can not believe that I am going to post a picture of myself looking like this.

But it seems to be the only thing that catches any ones attention.

I can go on about the long and agonizing effects that gluten takes on my immune system and it warrants nary a response. Show them a hard, swollen, unattractive, pregnant-looking belly and everyone instantly becomes concerned.

Maybe that's why 'gluten free' is the newest diet craze? Maybe our society focuses more on what's on the outside than what's going on underneath the surface?

Maybe I can show someone my 'wheat belly' and it will scare them enough to listen to the real problems caused by gluten?

Maybe, just maybe, my 'wheat belly' will educate someone who doesn't know they are suffering from celiac disease or support someone who is forging a healthier life away from gluten...

**No, I am not sucking it in or pushing it out in either photo!

It's a Schar Thing

2012-09-20T07:57:00.000-07:00

Bacon, Lettuce, Avocado, Tomato, Onion with Homemade Ranch on Schar Baguette

As someone who loves to cook, I am amazed at my lack of imagination when it comes to making gluten free food that travels; default setting goes straight to sandwiches.

Nothing satisfies like a sandwich. It's the stuff of which childhood lunch memories are made. A sandwich is quick, transportable and self-contained.

For someone with celiac disease, a sandwich is a thing of longing. It was one of the first and one of the few things I miss. Not the first; beer being the first. I can barely type the word 'beer' with out pangs of angst. Beer first and then, sometimes sandwiches. See, it takes over. This blog entry is not about beer.

I don't miss any particular type of sandwich, it's the comfort, the shape, the familiarity, the ease of making a meal.

Sure I make lettuce wraps now. Sure I've gotten better at packing left-overs for on the road meals but every now and again I ~~want~~ long for a sandwich.

Many of the sliced gluten free breads leave me cold (and gritty). I do love Gluten Free Houston's Millet Sour Dough but some sandwiches call for heft like this one:

That picture was taken in La Ferté-Bernard, pre-gluten free me and that is the type of sandwich that comes to me in my dreams. I thought it was gone from my life forever...

...until my friend found gluten free Schar bread hiding in our local HEB. She picked up some of their classic white rolls for me to try. They are wonderful and so I went to buy more. That's when I found this:

Baguettes! Gluten free baguettes! They look and act just like a baguette should! I've used this bread toasted and slightly warmed. I've even bitten off a hunk of it right out of the bag. I may even try to make french toast with it soon. It's good. It feels right. It satisfies my longing.

I'm still looking for whole food, grain free options for my dietary mainstays. But sometimes nothing can beat a Schar thing.

All Your Labs are Normal

2012-09-10T10:33:00.005-07:00

"All your labs are Normal. May need to do further evaluation if fatigue continues."

This is a doctor's note from 2003.

Nine years ago.

It's not the first 'normal' report I got from a doctor... it's just the only note I still have.

I started going to doctors after my son was born in 1997 looking for a reason for my debilitating fatigue. It was always the same response, "All your labs are Normal."

Actually, they were usually better than normal; they indicated that I was very, very healthy.

But I didn't feel healthy. I was tired; tired to my bones.

The docs always appeared to listen intently; asking questions about my everyday life:

You have two children under two?
Both your parents just passed away?
You're managing their estate and working two part-time jobs?

Well, no wonder you're tired!

I remember telling one doctor, "I'm really in tune with my body. I know there's something else going on."

Years went by. Years and years of 'Normal' labs. Years and years of doctors looking at me as if I had a touch of the hypochondria. Years and years of pushing myself through my daily life.

It wasn't uncommon for me to sit in the car with my head on the steering wheel, arms drooped in my lap, before I had the energy to lift them to start the engine and drive.

I came up with a phrase to get me to the end of the day: muscle your way through.

"Come on, Kim, muscle your way through the grocery store."

"Get up and muscle your way past your aching joints."

"Muscle your way through this spin class. It will make you feel better... eventually." (It never did but I looked better.)

"Muscle your way through the bedtime story."

Stubbornly I propelled myself through the days.

I didn't exactly ignore the increasing pain and fatigue... I just started believing it was 'Normal'.

"You have young children" turned into, "Well, you're not getting any younger."

This is where the anger starts.

I missed at least fourteen years of my life!

Perhaps if my body hadn't responded so quickly and positively to going gluten-free I would feel differently. But my symptoms started to lift two days after removing gluten from my diet!

Fourteen prime years.

I try not to take it out on every doctor I see now. I do, however, see it as my mission to educate them.

They don't seem to like it much.

I started with my internist, who I happen to like:

"When you have a patient presenting with mysterious, seemingly unrelated symptoms, but their standard labs are normal, why don't you run a panel for celiac disease? It's just simple blood tests. The Italians include it in their yearly physicals."

She didn't even registered a verbal response. She glazed over more than a Dunkin' donut and hurried to finish the consultation.

Fourteen early years of my children's life!

I said the same thing to my general practitioner. He replied, "Oh, when I have patients with gastrointestinal problems, I always tell them to cut out dairy. If that doesn't help I have them cut out wheat."

I reminded him I never had gastrointestinal symptoms before my diagnosis. He blinked a few times.
That was his response, a few blinks and a goodbye.

Fourteen precious years!

So why the rant now?

A blog by the Gluten Dude rekindled my ire last week and sent me searching for evidence; proof that I do, indeed, know my body better than anyone. That's when I found this note I had filed away. Like a time capsule waiting to reaffirm what I used to believe deeply: I know my body better than anyone else.

When it comes to being a know-it-all, this note proves that I AM.

YOU are too.

Let's take it beyond ourselves. Let's tell everyone we can about celiac disease. Let's make it a truly 'normal' consideration for ourselves, our loved ones, our doctors and our society to screen for this disease. It's not some diet fad but the very real cause of what ails many of us.

FOURTEEN FREAKIN' YEARS.

(Can I point out that the doc used a capital N for 'Normal' but not on the word 'need'? Maybe I'm reading too much into it- but it's as if he wanted to emphasize that everything was ok. Yes, I'm bitter; FOUR-teen years.)

Cra-zay for Caprese

2012-09-07T18:13:00.002-07:00

Firm ripe tomatoes, marintated mozzarella balls cut in half, fresh basil. Stick a toothpick through them. Drizzle with balsamic vinegar reduction.

That is all.

For real, that's all there is to it.

What are you still doing here?

Go make some little bites and call it a party!

Avocado Margaritas

2012-08-31T18:59:00.005-07:00

I love avocados so much I think they should be their own food group! But when our friends said they had a recipe for an avocado margarita, I have to be honest, I was skeptical.

Avocados in a drink? I didn't believe it could be good.

But, boy, was I wrong! These margaritas are sublime. The avocado lends a creamy smoothness that does not overwhelm. So delicate and refreshing, I am now an avocado margarita believer!

Here's the recipe from The Mission restaurant in Arizona:

1 1/2 oz. of Cruz Reposado

1/2 oz. Triple Sec

2 oz Sweet and Sour

1 oz Lime Juice

1 oz Orange Juice

Splash of Agave Nectar

1/2 oz of Grand Marnier

1/2 an Avocado

Cut out and mash avocado into a martini shaker. Top with ice and add other ingredients to shaker.

Shake vigorously until thick and creamy. Strain through a fine mesh and pour over crushed ice in a short glass.

Arriba!

Fried Eggplant, the Gluten FreeK Way

2012-08-30T07:53:00.006-07:00

Dish three of Eggplantapalooza:

I bring you gluten free fried eggplant at my family's request.

The starting place for all eggplant dishes is to start with a male eggplant. No gender discrimination here; just fact that boys have fewer seeds and will be less bitter. Look for an eggplant with smooth, un-bruised skin. I like the big boys, so I try to find one that is heavier than it looks. This tells me it has nice, firm flesh.

Leaving the skin on, slice both ends off and then slice the eggplant into sticks that are about as wide as your index finger. The edges will be odd shaped, but that's ok.

In one bowl, mix the ingredients for the egg wash.

In another, combine the ingredients for the breading. A few notes on the breading:

My favorite gluten free bread crumbs are ones that I make from Gluten Free Houston's Sourdough Millet Bread. I save the ends and grind into crumbs in my Vitamix. The crumbs can be frozen. They may freeze into lumps but a quick spin in the Vitamix or food processor will break them apart again.

My favorite Italian seasoning is Instant Gourmet's Original. My father-in-law knows the owners and they have assured him it is gluten free (I also have a non-biological Celiac nephew!?!) This spice blend makes great garlic bread and is salt free!

Now you dip the eggplant sticks in the egg wash and then dredge in the breading mix one at a time. Sometimes I have to press the breading onto the eggplant to be sure it sticks. Place the breaded eggplant on wax paper to wait for frying.

The breading does not stick well to the skin. I like the skin to show some, but if you want those end pieces to have breading, then do the egg wash and breading a second time.

Use one hand for the "wet" bowl and the other for "dry"mix.
This will minimize having big gooey globs of breading on your fingers by the end of the process.

I now have the luxurious Emeril deep fryer, thanks to my Canadian friend who didn't want to transport it north of the border. Never touched by gluten, this fryer has taken all the worry out of deep frying. I fill it to the line and preheat to 356°F.

If you don't have a deep fryer, these can be made in a deep fry pan. You will need enough oil in the pan to cover the eggplant sticks at least half way. A thermometer is the best way to tell if your oil is between 350-365 °F. If you don't have a thermometer, a wooden chopstick or wooden spoon can be inserted into the oil. If the oil bubbles steadily around the chopstick, the oil is ready. If the bubbles are too vigorous, turn the heat down slightly. Few to no bubbles? The oil is not hot enough and your food will soak up too much grease.

Some will suggest dropping water into the oil to see if it sizzles. Hot oil and water do NOT mix safely! The oil could possibly pop and hit you in the eye or face.

Fry the eggplant sticks a few at a time so as not to crowd them. Crowded fryers yield soggy food. Use the chopsticks to help turn them over once one side reaches a toasty brown color. Allow to cook on the other side. Remove from grease and hold over fryer and allow to drain. Place the eggplant on paper towels to absorb additional grease.

Serve freshly hot. If you need to put them on hold until eating, place in a warm oven on a wire rack over a cookie sheet.
Dip these aubergine dreams in marinara sauce... or better yet, some creamy cilantro dip!

If you want to make Eggplant Parmesan, slice the eggplant into 1/2" rounds and follow the same breading and cooking method. Cover in your favorite red sauce, mozzarella cheese and then bake at 350 °F until warm.

Caponata

2012-08-26T20:58:00.013-07:00

I've gone through many of my cookbooks and marked the recipes that are naturally gluten free. I love the cookbook Ciao Y'all. It combines the traditional dishes of Sicily with Texas, Southern, Cajun and Creole flavors. Many of its recipes need little, to no, adjustment to be gluten free.

Summertime brings an eggplantapalooza to my house and the Carrabba/Mandola cookbook comes out for their eggplant relish; which is both refreshing and filling. Caponata blends the sweetness of caramelized onions with the sour of vinegar in this Sicilian version of ratatouille.

Caponata can be served room temperature as an appetizer or main course. For either purpose, it's always better the next day. If you have time, make it a day in advance to give the flavors time to 'marry'.

This dish comes together fairly quickly if you gather and chop all the ingredients at the beginning. Remember to buy a 'male' eggplant so you don't have to salt and rinse to take the bitterness out before cooking.

1. Heat the olive oil in a large skillet on high until it sizzles. This only takes a few minutes.

2. Turn the heat down to medium and add the eggplant cubes. Leave the eggplant on one side without stirring. Let it cook for about four minutes.

3. Stir the eggplant for four to six minutes until it becomes very soft.

4. Remove the eggplant from the skillet.

5. Add the onion and celery to the skillet and saute until tender and translucent.

6. Return eggplant to skillet with onion and celery.

7. Add tomatoes, vinegar, sugar, water, tomato paste and salt and pepper to taste.

8. Cook over medium heat for another five to ten minutes.

9. Remove from heat and add the remaining ingredients.

10. Put in a bowl and refrigerate.

The recipe from Ciao Y'all calls for green olives and pine nuts. To cut cost I excluded these from this batch of caponata. I also had to save time by using canned tomatoes.

For serving the caponata, I bought a Schär gluten free baguette. It looks like a baguette. It acts like a baguette. It tastes like french bread and it doesn't come frozen!

Slice the baguette about 1/2 inch thick at a 30 degree angle. This makes a larger oval shape rather than a circle; it is better for dips and relish because it leaves some bread for grabbing the bite. Crush a clove or two of garlic and cover with olive oil in a small bowl. Turn stove to medium high and allow a fry or grill pan to heat while you brush one side of the bread with the garlic flavored oil.

As the bread is toasting, brush the second side with the garlic oil. When the first side is toasted, turn it over and toast the other side. The bread can be toasted in an oven at 375 but I love the marks that a grill pan makes on the bread. Garnish with fresh basil.

Buon Appetito!

Not All Eggplants are Created Equal

2012-08-25T14:28:00.004-07:00

As a kid, I loved going to the grocery store with my mom. It was part adventure, part education, part scavenger hunt and pure art.

My mother wasn't a woman of many words, because she didn't have to be. Her words were chosen carefully and always counted. 'Prattle' was never something she did.

Groceries were selected as carefully and meticulously as her words. Food was purchased based on merit; vegetables were examined, fish was smelled, meat was moved out from under the 'pink' light of the butcher case into the harsh fluorescent light to check for freshness.

When I was young, I watched her every move, soaking up insight as to why one onion was chosen over another. As a teenager, I would cringe when the butcher would go in the back to pull out his best cuts for her; knowing she was going to take them and walk away from the counter to examine and smell the meat. Even though I was embarrassed, as I developmentally had to be, I knew I was watching a master at work. And I learned:

Meat needs to be slightly marbled. Pineapples should be fragrant but fish shouldn't. Never buy a dented can and always, always buy a male eggplant.

Wait. What?

The boy eggplants, those are the ones you want. They have fewer seeds and will be less bitter.

How can you tell the boys from the girls?

It's easy. Turn them over and look at their, scar/bellybutton/dimple on the bottom.

The boys, you see, have a long, oval mark.

The girls are round.

Now, some eggplants are ambiguously marked.

If you look at one and you can't readily tell what it is, put it back.

Androgyny worked for David Bowie but doesn't make for tasty aubergines.

Someone laughed at me once for calling eggplants 'male' and 'female' so I did a slice test for him.

The 'girl' was full of seeds and the boy had fewer, as you see below.

Try it if you don't believe it, but be sure to salt the girl eggplant and let it sit for a while to remove some of the bitterness. Rinse it and pat it dry before cooking.

Pick a 'boy' eggplant and you won't need to salt and rinse your eggplant to make it sweeter.

This is a boy eggplant.

Eggplant can be a versatile forgiving fruit once you learn to avoid the ones full of bitter seeds. It can be made into a summer spread like caponata, fried as an appetizer or base for eggplant parmigiana or even sliced thin to use as lasagna noodles and more!

Enjoy!

You Say Potato, I Say I'm Going to Have a Break Down

2012-08-23T09:11:00.001-07:00

Full schedule. Hungry kids. Hungry mama. I buy delicious looking, pre-made scalloped potatoes at Costco. All the ingredients appear to be gluten free but I take a quick look on the Reser's website to double check.

This is what I get:

"...we cannot guarantee a 'gluten free' manufacturing environment for any single product."

Did I say I was hungry? Well, now I'm hangry.

My dear, sweet daughter said, "At least you can eat the ham?"

But I don't want JUST ham for dinner. I want easy, cheesey, comforting scalloped potatoes. I want something quick that I don't have to think about and prepare in advance. I want to enjoy the same full meal my family is having.

Tonight I don't want to have Celiac disease.

Somewhere Over the Rainbow Roll: Eurasia Fusion Sushi

2012-08-21T11:36:00.004-07:00

Pre-C (before Celiac diagnosis) eating at a sushi restaurant was a regular part of the dinner rotation.

I haven't had sushi in a restaurant for over a year. I've been too afraid; between the soy sauce and the fried food in many Americanized rolls, it's terrifying.

This week I broke the seal.

Stopping by a friend's house after work, she suggested we try a local sushi restaurant that has good reviews. I tried to hide the panic I feel when faced with going to a new restaurant without the opportunity to call ahead. She must have seen the terror in my eyes because she said, "Or we can go to Red Robin?" (It is a dear, dear friend who is willing to trade sushi for a burger.)

But I WANTED sushi.

From this point on, there's nothing I can say about the food that the pictures can't tell you. It was divine. What I can comment on is the gracious and attentive care I received at Eurasia Fusion Sushi.

As soon as we were seated, the manager promptly came over carrying a bottle of gluten free soy sauce. He assured me that he had other patrons who ate gluten free and then went through the menu with me to advise on what I should order.

A server brought over edamame, which we sent away because we hadn't ordered any. The manager returned to the table with the edamame to let us know it was compliments of the house. He then walked me through the special care they were taking with my roll preparation: clean surface, clean knife, clean everything.

The staff at Eurasia Fusion Sushi made me feel like this:

It was an exceptional gluten free experience!*

http://www.eurasiasushi.com/

* I waited a few days after dining here before posting this, to make sure it was gluten free. I've had no signs of being glutened!