Chocolate Covered Everything

I love chocolate.  I'll eat just about any kind but I really love the way a good dark chocolate tastes.  I love chocolate ice cream, chocolate candy, chocolate milk.  I have a sugar addiction, so I work really hard to not buy candy all the time like I used to.  A typical lunch for me five years ago was a huge bag of peanut m&ms and a medium coke slurpee...  And yeh, that was right before I got really sick and figured out gluten is my enemy.

I'm really stringent with food labels, except for when it comes to chocolate and junk food.  I have yet to find a candy bar, that's not at whole foods, that is labeled gluten free.  The same goes for ice cream.  Only the fancy brands mention allergen precautions.  Since my move to Denver, I've taken to making my own ice cream.  It prevents gluten contamination, reduces how much ice cream I eat, and therefore my sugar intake.  I could write a whole series of posts on my ice cream adventures!

My last boss worked for a chocolate distributer and she endowed me with a huge bar of semi-sweet chocolate.  Part of it finally got put to use last night when a friend brought over a container of strawberries!  Here's the chocolate covered insanity that ensued...

Step 1: Using a double boiler, or a precarious two pot set up like mine,  melt the chopped chocolate or chocolate chips.  Melt it slowly on a medium heat, stirring frequently, especially once it really starts to melt.  The water needs to touch the bottom of the small pot but water should not get into the chocolate.  I used three chunks of chocolate from my huge bar.  I have no idea how much that was, but it looked like a good amount for the pot.

Step 2: Thoroughly wash and dry the strawberries.  We had one pint minus a few because they looked so good!

 Step 3: When the chocolate is thoroughly melted, remove it from the heat, dip those strawberries, and stir the chocolate as needed.

Step 4: Place the strawberries on parchment paper and put the in the in the fridge to set.  Try not to eat them yet!  They will taste even better when the chocolate has hardened.

Then, I added a big scoop of peanut butter to the chocolate and put it back on to melt.  Once it was melted and mixed, we dipped marshmallows in it!  I tried to set them upright but quickly gave up on that dream.

There was still chocolate left when we ran out of marshmallows!  My friend noticed the box of rice chex on top of my fridge and suggested we make muddy buddies, or as I grew up calling it, puppy chow.  We improvised based on the directions on the box.  It's almost gone already...





The strawberries and marshmallows are for a dinner party tonight.  It is so hard to ignore them every time I open my fridge!

Happy Chocolate Coating!

Everything on a Corn Tortilla

When I first realized I needed to avoid gluten, I was pretty poor and there weren't many gluten free alternatives in the grocery stores.  Baking was pretty much impossible in my tiny studio kitchen and the cookbooks and recipes that were around were intimidating and called for a dozen obscure flours before you could even get started.  I was a carb junkie and had to have something besides white and brown rice!

I discovered that corn tortillas were naturally gluten free and found a local Chicago company that sold a dozen for 35 cents.  I ate corn tortillas constantly.  I spread them with Miracle Whip (which was not technically gluten free at the time) and rolled lunch meat and cheese up in them.  I made cheese quesadillas to dip in salsa.  I made tacos, fajitas, and even enchiladas when I got more adventurous.  For a snack when I'd get home late, I'd toast tortillas right on the burner, slather them with hummus and add some cucumber slices.  I've even eaten a corn tortilla burger and used a corn tortilla to wrap around a hot dog.

I quickly tired of corn tortillas and craved the soft consistency of wheat flour ones.  At about this time, grocery stores expanded their selections and I became a lot better at reading labels.  A good kitchen was a priority for me now and I started baking, but mostly from mixes.  With added variety in my diet, I enjoyed the occasional corn tortilla but no longer felt that I was torturing myself with them.

I just recently moved to Denver, forcing me to look into different brands of tortillas.  Oh, and I'm really poor again so I can't afford to buy fancy pre-made breads.  While shopping with a friend, we decided to split a huge pack of tortillas.  She insisted on white corn which I had never heard of before.  I have been hooked ever since!  They have a smoother texture and toast up more like the forbidden wheat flour kind.  Or at least what I think I remember they were like...

I have been slowly eating my way through a bag of 50 corn tortillas and loving every bite!  I made chicken fajitas using only the spices I had on hand from this recipe.  But my favorite new use is for Avotacos.  Simply put, I toast two or three tortillas, smear on cream cheese, add slices of avocados, and a dash of salt and pepper.  It makes a fantastic breakfast or snack and I am thoroughly addicted.  I was going to take a picture of this mornings Avotacos but I over cooked the tortillas and they broke when I folded them in half.  It wouldn't have made a pretty picture but I will try again tomorrow to get a nice shot.

Any corn tortilla suggestions?  I still have 27 to go!

potato leek soup

soups have been one of the things that i have been learning how to cook.  i've found a few good gluten free soups but fresh ingredients just taste so much better!  i didn't think to take any pictures while we were cooking it this time.  maybe i will add some later.

i came up with this recipe on my own while i was craving a good hardy soup.  there aren't any exact measurements and it changes a little every time we make it.  i did glance through a couple cookbooks to make sure i had the right process.

ingredients

2 lbs of russet potatoes, i buy a 3-5lb bag and just use what feels right
1 medium or 1/2 large onion, i prefer sweet onions but any would do
2-3 leeks
garlic, 2-3 cloves or a good spoonful from a jar
1-2 tablespoons of oil
enough water, vegetable or chicken broth to cover the potatoes
spices to taste: salt, pepper, cayenne, and anything else that appeals to you

directions

1) cut the onion into chunks or half circles.  cut the leeks into half circles.  (if you've never prepared a leek, it is easy to find directions online or in a cookbook.  just make sure to clean thoroughly between the leaves.  most people say you can't use the dark green part of the leaves but i like them as long as they are cooked through.  i steam them, then saute them in oil with capers and drizzle with balsamic vinegar.)  in a large soup pot, put oil, garlic, onions and leeks and cook until transparent, stirring occasionally.

2) while the first step is cooking, peel and rinse the potatoes then cut them into small cubes.  when the onion and leeks are done, add the potatoes to the soup pot.  add enough broth and/or water to cover the potatoes and add desired spices.  cover and bring to a boil.  reduce to a simmer and cook for 10-20 minutes.  (i haven't actually timed this step.)

3) when the potatoes are done to your preference, use a potato masher to mash them up.  this will also break apart the very soft onions and leeks.  i like a chunky potato soup, so i stop here.  if you like a creamier soup, you could put part of the mixture into a food processor or blender and mash the other half.

i like to eat it with el milagro corn chips or glutino's version of saltines.  we served this at our housewarming party and it was a lot of fun.  we offered a variety of things to add to it like cheese, green onions, sour cream and bacon chunks.  unfortunately, i forgot to add the garlic and it didn't have as much flavor.  this time we used golden potatoes and left the skins on.  it turned out too grainy.  i recommend sticking with russet, they make a creamy soup.

if you give a mouse a gluten free cookie...

this post has been floating around in my head for quite some time, slowly taking form and gathering mass.  eating over at friends and families houses has been something that i miss tremendously.  i've managed it a few times, but i get very anxious and i make sure that i eat before, which kind of defeats the purpose of eating socially.  potlucks are even scarier!  i can't school everyone on gluten free baking and cooking and i can't give every dish the third degree.

two winters ago i visited my family in michigan.  it was my first time as a super sensitive, fully gluten free kid going to my mom and dad's houses.  i hadn't had any real conversations with either of them about how to feed me while i was there.  i was crazy nervous and scared that i was going to get sick and ruin the first christmas that i'd been able to spend with them in a long time.  fortunately, both of my parents went above and beyond what i expected, and that felt very good.  my dad had gluten free chocolate chip cookie and pancake mixes.  he made sure all of his dishes were clean, and then had me wash things, like cookie sheets and pans, a second time with a designated washcloth.  my mom bought a gluten free beef stroganoff mix and a box mix for pizza crust.  it was nice cooking and baking with each of them and it was less stressful than i had anticipated.  neither of them had been schooled in gluten free cooking in a gluten containing house, but they both put effort into shopping and coming up with a few things for us to make together while i was there.  the pizza my mom and i made served double duty.  the next day was a family christmas party, where they always order pizza.  i didn't want to make my grandparents go out of the way to feed me, or worry that i wouldn't have enough to eat.  thanks to my mom, i had leftover pizza to eat with everyone else!  there were chips and plain vegetables and even one of my aunt's desserts was was incidentally gluten free.  i was able to focus on my family instead of on food.

now, back to the title of this post:

...he's going to want to know every ingredient that went into it!

the first step to cooking gluten free is knowing what foods contain gluten and which ones are safe.  gluten is in wheat, barely, rye, and sometimes oats.  there are many tricky names that these items go by in processed foods.  here are a few words to watch out for: food starch (wheat and modified are bad while corn and potato are okay), glucose syrup, flour, durum, bulgar, spelt, couscous, seitan, bran, malt, caramel, monosodium glutamate/msg, semolina, seasonings/spices, binders/thickeners/fillers.

but really, who wants to eat all this processed food anyway?!  wouldn't it just be best to eat food that is food and not ambiguous big words meant to confuse people?  so, you ask, what can she eat when she's at my house?  whole foods are all safe!  all fruit, vegetables, legumes and meat in their unprocessed forms are safe.  frozen and canned fruits and vegetables are safe as long as the ingredient list is checked for the words above.  dried and canned beans are safe with a quick label scan.  almost all rices are safe including white, enriched, brown, wild, and sticky.  i have yet to actually encounter the infamous glutinous rice that is glutinous in deed and not just name.  tofu is safe, unless it is seasoned in soy sauce.  processed meats, like sausages, can be tricky.  i scour their labels and don't buy anything that looks suspicious or has a product by the same brand that clearly contains gluten.

...he's going to want to know if you prevented cross contamination!

most people and dishwashers get dishes clean enough to be safe for someone who is gluten free.  the ones that are of concern: things made from wood, like spoons, cutting boards and rolling pins; things made from iron, like cast iron pans and traditional woks; things that are difficult to clean, like blenders, strainers/colanders, and waffle irons.  these things may come in contact with gluten in your kitchen and cause cross contamination even if they are clean.

other causes for cross contamination include grains that are processed together, oil in deep fryers, pans that are generally used for baking, grill grates (a good scrubbing and a high heat clean them well), or simultaneously cooking gluten containing dishes at the same time.  also, it was recently brought to my attention that the stickers on produce are generally rice paper stuck on with gluten.  though i haven't had any noticeable issues, i make sure to wash my produce before eating it.

basic tips for cooking for your gluten free friends and family:

if you aren't sure, just ask!

personally, i don't mind getting called on the phone or text messaged repeatedly when you are at the grocery store.  in fact, this happened a lot in the beginning with ash and i.  instead of causing annoyance it gives me reassurance that you are being very careful and reading every label.  if you want to cook a meal with alternatives to gluten ingredients (gravies, cookies, noodles, bread, etc) it might be easiest to ask your friend what their favorite brands or recipes are.

suggest they bring a dish!

this way, you get to try something new, and they know that it is safe for them to eat.  it could also relieve the pressures of a certain course, like dessert or drinks, allowing you to focus on the rest of the meal and having a good time.

avoid sauces by seasoning with fresh or dried herbs!

sauces, just like other processed foods, often contain hidden gluten ingredients.  if the pre-made sauce isn't clearly labeled gluten free, then don't use it without first asking a discerning gluten free mouse.

make the dishes you want to!

you friend wants to come eat food with you and have a good time.  beyond having a few things they might not like, they probably are no pickier than yourself.  if they have other allergies or sensitivities, it is there job to let you know.

do a little research!

the internet has a vast wealth of resources for gluten free cooking.  there are many wonderful blogs and websites offering recipes and tips.  even the cookbooks you already have are filled with recipes that are naturally gluten free or easily adaptable.

keep it simple!

using fresh and minimally processed ingredients, makes a better meal in my opinion, and keeps the possibility of cross contamination down.

i had fun writing this and i hope that it comes in handy for me many times in the near future!  just remember to relax and enjoy yourselves.  shopping used to be very strenuous for me, but now it's a lot easier.  no longer wanting to rip open bags of bread and boxes of cereal and cram them into mouth really helps...

25th birthday: the planning and shopping

i decided that i wanted to have chicago style hot dogs (i ranted about their gloriousness in a previous post), baked beans, potato salad and chocolate cake for my birthday party.  i have not had a birthday party in 6 years.  i have not had my own birthday cake in 4 years.

my first step was to find the perfect recipes.
the cake
the beans
the potato salad

then, hunt for the ingredients.

on thursday, i met up with ash downtown after she got out of work and we stopped at trader joe's.  it was only my second time in a trader joe's and i was very disappointed by their gluten free selection.  i was confounded by their labeling.  a friend had brought me some chips from there a few weeks ago and i couldn't tell if they were safe to eat.  i found this same type of labeling on other products.  i asked an employee, who promptly took me to the customer service desk.  they treated me like i was complaining, not asking for clarification.  we determined that i am able to eat the products in question and that they had none of the items we were looking for for the party.  we bought some new gluten free things for me to try: frozen pancakes (soggy but yummy), taquitos (just had them for breakfast, they were pretty good), mac and cheese (also decent), and a couple of granola bars (i ate one right away and gave the other to a woman who was begging for money for food).

we left and went to whole foods a few blocks away.  i was also pretty disappointed by their selection, but, we at least found a few things that we needed.  we got grass fed beef hot dogs, for the refined tastes of my friends, as well as tofu pups, which were the only vegetarian hot dogs without gluten ingredients.   we did manage to find the flour that i wanted to use for the cake, the ghirardelli chocolate powder and chips, and some cereal to stock up on.  they did not have the much needed gluten free hot dog buns.

by the time we got home, devon market was closed.  the rest of the shopping would have to wait.  i still had to find the buns.  it wouldn't be right to have hot dogs without buns on my birthday!

on friday, i had occupational therapy for my wrist.  this put me in evanston, near two whole foods, which might or might not have the coveted hot dog buns.  then, i remembered rose's wheat free bakery and cafe!  i had attempted to go there once two years ago, all the way from pilsen.  after nearly two hours on public transportation, i found they were closed when i got there, even though the website had said they'd be open.  i think i had written them off as unreliable and out of the way.

i wrote down their information and called as soon as i was done with o.t.  a woman answered after a few rings and i asked "do you have gluten free hot dog buns?"  she said they usually have to be ordered in advance but she'd look.  she came back to the phone and said she had a bag.  i didn't ask the price.  i didn't ask how many.  i just said "it would make my day if they were still there when i got there within the hour!"  she took my name and i started on the trek over.

(since the bun split in half when ash tried to cut it, i felt the need to hollow it out before putting the toppings on.)








i got an iced coffee from the dunkin doughnuts in the davis station and took the train up to central.  i knew there was a bus that would take me to the bakery, but i felt like these buns had to be earned.  to me, they were a holy grail that could only be claimed after a trying quest.  that said, i walked the mile there.  it felt a lot longer with the 85 degrees, sunshine, and fast cars.  the coffee was done when i got there and i was thoroughly hungry.

i saw pizzas, sandwiches, brownies, cupcakes...  i settled on pesto chicken on a pita.  it was mouthwatering goodness.  the pita had the right texture, smell, taste, and consistency.  i know this because i touched it and smelled it before i tasted it and chewed it.  and of course i took a picture of it before i even touched it.  i ate slowly, enjoying every minute and wishing the serving was bigger.  when i was done, i went to the counter to thank them for the wonderful meal.  i ended up talking with the manager and exchanging restaurant tips.  i left full, with a sense of community, and a smile on my face.

i had planned to head to one of the whole foods next, in search of our favorite pizza crusts and pie crusts for a friend.  the weather had other plans.  a storm came in quickly and when i finally found the bus stop i decided that heading straight home would be best.  it was a journey in it's own right; i really earned those buns and that meal and probably one of the brownies that i didn't buy.

that night, we got the rest of the things we needed from devon market, which is not an integral part of the quest...

i haven't had that in years!

the first thing i did when i decided to go gluten free was to buy a few cookbooks.  the second thing i did was realize that they are almost the same as my old gluten ridden ones.  the only things that are really different and wonderful about gluten free cookbooks are that they usually have explanations of all the gf grains and flours and guides for cooking with them.  gluten free recipes for all things baked goods are essential.  you cannot simply substitute a gluten free flour in your predominantly gluten containing recipes.  there's an art and science to it.  i am only just now getting into gluten free baking that does not include a boxed mix.

but, back on topic...

there are gluten free recipes tucked in your old cookbooks right along side those horrid gluten containing ones.  you just have to look for them.  when we don't know what to cook for dinner we often start searching the internet and using key ingredients of things we already have in the house.  when one of us has a hankering for a certain dish, we pull out a stack of cookbooks and start searching.

last week one of these hankerings hit.  i wanted potatoes aux gratin and i wanted them now!  we attacked the shelf of cookbooks in a mad furry.  we looked under aux gratin, potatoes and cheese without any luck.  then i remembered they are often called scalloped potatoes, duh.  there it was, plain and simple, in my copy of Better Homes and Gardens New Cook Book.  after reading the recipe and seeing that it would take an hour and a half to prep and bake, we decided my craving had to wait until the weekend.

side note:  not being able to use my right hand for much of anything since mid january has put a cramp in  our cooking style.  ash and i discovered early on that we very much enjoy cooking together and are naturally compatible in the kitchen.  i don't mind the prep work and she doesn't mind the raw meat and grease.  we can pick up a task the other was working on or quickly change gears.  i often did dishes while she minded the stove.  with my limited ability we have had to change the dynamic.  i try to get things ready before we start, like clearing the counter and putting away clean dishes.  she has to do almost all the hands on work and all the dish washing.  in order to keep me from standing over her should while she cuts carrots, i have taken to reading out loud to her or busying myself with various one-handed household tasks.

anyways...

the long awaited day arrived and i got my cheesy scalloped potatoes!  there was only one modification needed to the book's recipe: corn starch had to be substituted for flour.  i wasn't sure at first how much to use, but a glance at the container told me to use half the amount called for in the recipe.  i didn't even have to use my brain!  so here is the recipe, as we did it, based on the previously mentioned book:

1/2 cup chopped onion (we used some white and green because it was in the fridge)
1 clove of garlic, minced (we used the jar kind)
2 tbs margarine/butter
1 tbs corn starch
1/4 tsp pepper
1 1/4 cups milk
3/4 cup shredded cheddar cheese
1 lb potatoes (or so...)

1) grease a 1 1/2 qt casserole dish (a square one worked perfectly).  preheat oven at 350.
2) thinly slice potatoes.  place half the sliced potatoes in the casserole dish (we layered them at an angle so that the next potato half covered the one before it).
3) for sauce, in a small saucepan cook onion and garlic in margarine until tender but not brown.  stir in corn starch and pepper.  add milk all at once.  stirring, cook over medium heat until thickened and bubbly.  add in cheese and stir until melted.
4) cover the first layer of potatoes with half of the sauce.  add a second layer of potatoes and cover with the remaining sauce.
5) bake covered for 40 minutes.  uncover and bake for 30 minutes or until potatoes are tender and cheese is browned.

ta da!

it was so good that i don't even remember what else we ate with it, probably steak.  i savored every bite and the left overs were fantastic.  it was the first time in years that i'd had cheesy scalloped potatoes, and they were so much better than the boxed ones i had as a kid!

thanks for reading.

oh, the days when life was simpler!

i used to eat out a lot, like many people that have busy lives.  i could just grab something on my way home from work, or order delivery (which was a recent accomplishment in the face of social anxiety).  all that changed four years ago when i realized that gluten was causing me a slew of nasty symptoms.  i tried to say goodbye to some of my favorite places and gluten filled foods.  that, of course, only helped to affirm that pizza made me run to the bathroom, while a nice apple or some rice kept me from looking three months pregnant.

i remember my last chicago dog...  it makes my mouth water to think about that soft bun, the vienna beef dog, charred of course, covered in grilled onions, slices of pickles and tomatoes, celery salt and of course some mustard.  those were the days.  the days of agonizing migraines, dangerously fluctuating weight, dizzy spells, anemia, exhaustion...

in the last two years my symptoms have gotten more acute and my ability to eat at restaurants has diminished while increasing my fear for social functions containing food (which is a whole post in itself).  i've also learned of a few more hidden ingredients and can scan a label for gluten in a matter of seconds.

my current list of chicago restaurants and what i can eat there

tank noodle i can eat spring rolls, beef pho, chicken pho minus the dried onions, and curry chicken; there are probably more options but our language barrier keeps me from being adventurous
chipotle any kind of burrito bowl; gloves are changed and my meal is made by one person
jimmy john's any kind of unwich except for the roast beef; gloves are changed and paper is put down on the cutting board
osaka express and shiroi hana i avoid unagi, teriyaki and soy sauce, tempura, and imitation crab meat; i've had bad luck at a few other sushi places; i prefer to stick to one place so that i know what i can eat
gino's east and aurelio's both have gluten free pizzas and salads and prevent cross contamination
falafill only gluten items are the pita and two noodle salad bar choices; i wish they'd just make it completely gluten free!
flat top grill they cook food for people with allergies in a wok and had decent gf dressing and seasoning options; i've only been there once
wendy's baked potato, side salad and frosty
george's they have a list of allergens and everyone is ready to pull it out and make sure the flavor i want is safe, now only if they were to get gluten free cones, that would make me cry tears of joy...
da luciano is a one of a kind place!  members of their extended italian family have celiac disease so they have an extensive gf menu.  i got to go here for my birthday last year on our way to rockford to see journey.  when i saw the menu i wanted to cry.  when my ravioli arrived i wanted to hug everyone that worked there.  we got frozen cannoli to eat after dinner, there are no words for that.
joe's i've only been here once; our server was knowledgeable and made sure that what i ordered was safe; there was an appetizer of scallops that was fantastic and i had king crab legs
cy's crab house i get crab legs with a side of mashed potatoes or broccoli, i've also had oysters but didn't care for them; i make them take the basket of pita bread off the table, it is too tempting; they carry strongbow cider which is gluten free

two nights ago we went to cy's for ash's 31st birthday, along with two friends, one of whom is gluten intolerant.  it's a fantastic meal, and is decently priced, though it is currently difficult for me because of my wrist injury.

i've been told that i can eat at demera, as long as i call ahead, but i haven't yet gone.  i went to p. f. chang's in denver, co and was fine.  i went to the chicago location for my birthday last year and got very sick, but it didn't ruin my day!  i am willing to give them another shot to see if it was just a miscommunication on the part of the waiter because they have identical menu items that do contain gluten.  i was reading another gf blog and heard mention of roy's having a gf menu.  that might be a good one to try for a special occasion.

just because a restaurant has a gluten free menu, or items marked as gluten free, doesn't mean that they have safe practices to keep those items gluten free.  there are so many ways that cross contamination can make a simple gluten free item no longer safe.  utensils, pots/pans, grills, cutting boards, hands, sauces, and friers can all cause cross contamination.  for example, gino's east has taken great care to keep me safe.  they make their gluten free pizzas at a separate facility and freeze them to send to their restaurants.  then, they are cooked in a separate oven and cut with separate knives.  this means i only have the choice of cheese, sausage or pepperoni, but it also means that i will not get sick!

i used to be a very adventurous eater.  i would try anything at least once and loved eating at different ethnic restaurants.  i definitely miss chinese, indian, thai, korean, italian...  i would like to be able to travel one day, but am scared of getting sick, especially away from home in a place i have paid money to be.  i have heard of a few different kinds of dining cards, which are used to explain to waiters and chefs what you can and cannot have.  the free ones don't have a lot of information, but come in many languages.  the ones you can buy online, have less language options but include a list of common gluten ingredients for that cuisine.  i haven't committed to buying or printing any of these yet, though i think they would help prevent miscommunication.  i often get flustered trying to explain things to people, especially when eating out.

anyways, this post had been brewing for a while.  thank you for reading.  i go through a lot to be able to eat out and when it goes wrong it can be bad very bad.  i want to be able to eat at more places but it scares me.  tips, restaurant suggestions and invitations to try new places are welcome.  a special thanks to my core pho phriends jill, tim, alex, joe and ash, as well as those who have joined us carolyn, jim, bill, andrea, glenda (and her mom!), jet, jera, jeff, debbie, amy and dan for making so many tuesday nights a special occasion.

i must confess...

i feel terribly knowing that people have been visiting my blog and yet i have only written once this year.  it makes me feel ashamed.  i created this space and yet i've failed to fill it with anything.

i could make excuses for myself.  the list would be long.

but every one of my excuses could be easily refuted.

i have lots to say about being gluten free.  i live it every day, the good and the bad.  i've been living with celiac disease for four years and, in my belief, my whole life.

so, to turn this blog productive, to get me actually writing the ideas in my head, will you help inspire me?

i need ideas and prompts and support.  i need comments and questions.  no comment is too small or question too big.  what do you want to know?  what brought you here?  do you need support or a gluten free friend?  have you tried a brand of food or restaurant?  did i leave something out?

please help me to be a better blogger.

yum!

right now i am sitting with a giant plate of gluten free beef with broccoli on my lap!  it is a really good feeling.  beef with broccoli was one of my favorite things to order from the golden dragon as a kid.  my mom also had a version and i had been craving it for a few weeks now.

since going gluten free i've missed the ease in which i had been able to eat.  i could eat anywhere at anytime.  i was adventurous in regards to trying to new foods and ethnic restaurants.  i've recently discovered the joy of vietnamese pho and go to tank noodle every tuesday.  i've never gotten sick from pho and it is super filling!  in turn, i'm becoming more adventurous with my cooking and baking.

so, one of the things i miss is chinese food.  my simple stir fries just don't cut it.  this morning i searched for a recipe and found one on a fellow bloggers page.  it is great!  i just finished my mountain of rice smothered in rich beef, broccoli and yummy brown sauce.

a few days ago i made gluten free chicken noodle soup based off of this recipe here.  i'm pretty proud of how it turned out and i made enough to eat for leftovers for the next week.  now that i have my microwave back, leftovers make more sense.

thanks for reading!  maybe i'll be able to post some pictures soon.  i had fun learning how to do hyperlinks and i hope they all work.

the basics

anyone who knows me knows i have celiac disease.  what many of you don't know is how this affects my life.  it is a constant challenge and juggling act to maintain a state of health.  i go through great lengths to eat the right foods and when i mess up it can set me back a few days and sometimes a week.  celiac disease is a very serious condition and the gluten free diet that is prescribed for it is a challenge and socially isolating.

what is celiac disease?  the statistics state that 1 out of every 133 people have celiac disease and the majority of them are undiagnosed.  gluten is the protein found in wheat, barely and rye.  people with celiac disease have an immunological reaction to gluten.  it is different than an allergy because it does not cause a histaminic reaction.

what happens when i ingest gluten?  on the technical side, the villi in the small intestine flatten.  the villi are little hair-like projections that increase the surface area of the small intestine and allow for the absorption of nutrients.  so, when the villi flatten they no longer absorb the necessary nutrients and the body is affected in many ways.  sometimes people have no noticeably connected symptoms but could still have large amounts of damage to their villi.

what can happen if i continually ingest gluten?  i could have anemia's of many major vitamins and minerals.  i could have early onset of osteoporosis/osteopenia.  i can suffer from gall bladder malfunction, neurological manifestations and nervous system disorders.  i could manifest other autoimmune diseases such as lupus or diabetes.  and, it would put me at great risk for various cancers of my g.i. tract.

what are my symptoms when i eat gluten?  my list of symptoms varies from month to month and there are over 300 symptoms of celiac disease (i haven't found a complete listing yet).  celiac disease affects the whole body and not just the intestines.  here is the run down for me: canker sores, swollen glands, dizziness, low blood pressure, gurgling and movement in my abdomen, intense pain in my abdomen, sever bloating, gas, diarrhea and constipation, abrupt weight loss, fatigue and weakness, anemia, joint and bone pain, migraines, anxiety, nightmares, little bump like rashes on my upper arms and thighs, dehydration, lack of desire to eat, cravings for gluten, inability to concentrate, emotional instability, and what i like to call a gluten fog where i can't think correctly and have a hard time doing normal activities.

how did i get celiac disease?  people have to have certain genes to develop celiac disease and if they are present then something has to happen in their life that puts great stress on the immune system.  it can be anything from an emotional upset like a divorce or a death to a physical upset like mono or a hospital stay.  i have my theories about how it was triggered in me but nothing can really be proven.  i could have had it for a very long time and didn't have symptoms for periods of time or it could have only been triggered a few years ago.

what do i do to stay healthy and gluten free?  i cook mostly at home and rarely go out to eat.  i read the label of every product that i put in or on my body.  i avoid kissing my girlfriend after she has consumed anything that contains gluten.  i try to eat fresh foods over processed foods to avoid factory cross-contamination.  i bring snacks with me so that i can have something to eat no matter where i am.  i wash my hands a lot so that i can protect my immune system.  if i'm not sure, then i shouldn't eat it!

thanks for reading and i hope that you've learned something about me and celiac disease.

the beginning

i've decided to start a blog. it will help me to get out in the open how celiac disease affects my life and my day to day living. ideally, it will help me to live healthier and make better food choices for myself.

many of you know that i have celiac disease and that i don't eat gluten. what you don't know is how this makes me feel and the lengths i go through to stay healthy.

your questions are welcome and will inspire me to write more. no question is wrong but please try to stay positive.

this isn't all negative. there are lots of good things that have happened since i figured out that i have celiac disease. i am healthier! i am smarter! i have my exorbitant amount of energy back!

thank you all for the support and encouragement. sometimes all i need is an ear and an understanding nod.