I am not an intuitive cook, nor did I grow up in the kitchen with my mom (thus learning how to cook).  My mom did not enjoy being in the kitchen and only did so because, well, we had to eat something.  I really don’t know where I developed a passion for food, but from an early age, I have been enthralled with the culinary arts.  Maybe it was all the cooking shows I watched with my dad growing up.  Julia Child and Justin Wilson were our favorites (“I guar-ron-tee!”).

I love to learn and I am so appreciative when someone teaches me something new.  While I still love cooking shows, food blogs are my new joy.  They seem more accessible and real to me.  They also have an added level of intimacy, where one can easily feel as though they are right there in the kitchen with the author, even though you may be many miles away.

Linda from Kitchen Therapy recently shared a recipe for Gingered Beet and Berry Salad.  I loved Linda’s post and really enjoyed reading her thoughts about what she was thinking when she came up with her recipe.  I always wonder how people can “just” create something from out of nowhere!

I just so happened to have some orange colored beets and fresh raspberries in my CSA box that day, but I was lacking the ginger root, but I did have some Chavrie goat cheese and walnuts.  I decided to follow most of Linda’s recipe, but made a fresh raspberry vinaigrette instead (and I just winged it, a first for me but Linda made me feel as though I could do it!).

For the Raspberry Vinaigrette:

1/2 cup Fresh Raspberries, rinsed

2 Tbs. Balsamic Vinegar

4 Tbs. Extra Virgin Olive Oil

Sweetener of choice, to taste (I added 1/2 tsp. SUSTA Natural Sweetener)

• Puree 1/2 cup of fresh raspberries in a blender or food processor.

• Add Balsamic Vinegar and Extra Virgin Olive Oil, blend well.

• Sweeten to taste (I didn’t need much as I used a high quality Balsamic Vinegar).

Mason Jars are perfect for storing homemade dressings.  I picked up this tip from Renee over at Beyond Rice and Tofu, when I was reading her recipe for Lotus Root Sesame Stir Fry.  I had never heard of Lotus Root and I am excited to try it!  Renee has a lot of great gluten-free, vegetarian recipes on her blog and I encourage you to check it out.  Renee was the person who shared the recipe for Mediterranean Quinoa Salad with me and it is one of my favorites!

For the salad:

I shredded 5 orange beets in my food processor (no cooking of the beets) then dressed them with the Raspberry Vinaigrette.  (I was watching a recent episode of Jamie Oliver’s “Jamie At Home” cooking show and he shared the “proper way to dress a salad.“  I have been doing that lately and it makes a huge difference with dispersing the flavor of the dressing, but not overdoing it in the fat and calorie department).

I then topped the beet mixture with a handful of chopped toasted walnuts, Chavrie goat cheese and the remaining whole fresh raspberries.

We all loved the salad and my picky 3 year old even asked for a second helping!  I’m sure it helped that I lied to my kids and told them the beets were carrots, but hey, sometimes ya just gotta do, what ya gotta do!

Seriously though, the raw orange beets really do taste like carrots (at least with the dressing), so don’t be afraid to try this.  My kids are embracing more and more veggies that I have only begun to like.  I have mentioned this tip before, but it really does work (at least it has for me but I also have an iron will and will not back down for anything) so I thought I would mention it again:

My rule for my kids is that they must have one bite for each year of their age, of each food that I put on their plate.  Luke must have 3 bites of everything and Sam, 7 to be excused from the table and still have a small dessert (which is usually homemade and low sugar).  My boys feel like they are getting a “deal” by not having to clean their plate and I feel good that they are being exposed to new tastes and textures (that I know they will eventually accept).  I am also not sitting there ready to pull my hair out by fighting and bargaining with them to eat their veggies!

I have been on vacation this week with my sister and her family; and I have to admit that my nephew’s eating habits are making me itch.  He is the quintessential picky eater and my sister lets him get away with it because she doesn’t want to fight him.  My sister won’t listen to me or even try my tip (we’ve not outgrown the little sister/big sister “thing” yet, LOL!), so maybe you can help me:

Do you have any tips or tricks to share for getting kiddos to eat their vegetables (or try new foods altogether)?

I love cherries; they are the perfect fruit for me.  The perfect balance of sweet and tart.  The plump and juicy flesh of this stone fruit takes me back to a much simpler time, when I could spend the hot summer afternoon in my parents’ backyard with a bowl of fresh cherries and eat them until my fingers and mouth turned a deep crimson red, having not a care in the world.

After spending a recent afternoon at my local co-op, I brought home a bounty of fresh cherries.  I turned off the television, filled the baby pool with cool water from the hose (and taught my boys how to drink water from it), and we sat in the pool and ate cherries.  A lot of cherries.  We were a bit silly and had a pit spitting contest (they could not get over “mom” doing such a “boy” thing.  Little do they know, their mom was once a better tree climber than all the boys on her block when she was growing up).    The long, hot, lazy days of summer, how I have missed them so.  Eating cherries until our fingers and mouths turned that familiar shade of red.  To share this memory with my babes is beautiful and priceless.

The following recipe is linked to this month’s ‘Go Ahead Honey, It’s Gluten Free’ blog carnival which was started by Naomi Devlin of Straight Into Bed Cakefree and Dried.  This month’s host is Sheryl of Breaking Bread and her theme is “Ohh La La Bastille Day.”

I decided to try something new with the remaining cherries.  A cherry clafoutis (pronounced kla-foo-TEE).  This would be a brand new experience for me, as I had never heard of this French breakfast/dessert pudding-like cake from the Limousin region of France.  Traditionally, this dessert is baked with the whole cherry, including the pits, as they are thought to release an almond-like flavor when baked.  I went ahead and removed the pits with my new cherry pitter that actually works without causing bodily harm in the process (really, one could poke their eye out with a flying cherry pit!).

I adapted the following recipe to be gluten-free and dairy-free from a recipe I discovered on What’s Cooking America.

Cherry Clafoutis

1 Tbs. Butter (I used Earth Balance buttery spread which is dairy-free)

4 Eggs

1 cup Granulated Sugar, divided (I used 3/4 cup total of SUSTA natural sweetener)

1/2 tsp. Pure Vanilla Extract

1/4 tsp. Almond Extract

1 Tbs. Brandy (I used the author’s recommendation of Amaretto Liqueur)

1 cup All-Purpose Flour  (I used Better Batter Gluten-Free All-Purpose Flour)

1 1/2 cups milk (I used So Delicious Original Coconut Milk)

1 pound Pitted Cherries

Powdered Sugar (Confectioner’s Sugar), for dusting

• Preheat the oven to 375 degrees F.

• Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep). (I used a cast iron pan, but next time I will use a deep dish pie plate because I had some trouble removing the clafoutis in one piece).

• Place eggs, 3/4 cup sugar, vanilla extract, almond extract, brandy, flour, and milk in a blender: puree till smooth.

• In a mixing bowl, toss the cherries with the remaining 1/4 cup sugar. (I omitted this step)

• Place three-quarters of the cherries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining cherries on top.

• Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean.

• Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).

• Sprinkle with powdered sugar over the top with a sieve.

• Serve the Cherry Clafouti warm.

Are there any foods that trigger strong summer memories from your childhood?

I thought I would share the results from Luke’s recent gluten sensitivity and gene panel test that I ordered through Enterolab.  I realize there is some debate on the validity of these tests since Dr. Fine’s research hasn’t undergone the peer review process.  Either which way, I think it is a useful tool that can help people gain valuable insight about their health.

I had the gi-normous honor of speaking with one of my heroes on the phone last night, Dr. Ron Hoggan, Ed.D., co-author of Dangerous Grains,* and Editor of the Journal of Gluten Sensitivity.  I asked Ron his opinion on the following Enterolab results for Luke, and while he confirmed that Dr. Fine’s work has not undergone the rigors of the peer review process; he did point out Dr. Michael N. Marsh’s scientific research on the rectal challenge for determining gluten sensitivity (which I had read about in Dangerous Grains, but have never been told about by my physicians).

For more scientific articles on the rectal challenge for determining gluten sensitivity:

Observations of the Time-Course of the Inflammatory Response of Rectal Mucosa to Gliadin Challenge in Gluten-Sensitive Subjects A. Ensari, A. Ager, M. N. Marsh, S. Morgan and K. Moriarty

Studies of Intestinal Lymphoid Tissue. XII. Epithelial Lymphocyte and Mucosal Responses to Rectal Gluten Challenge in Celiac Sprue. Loft DE, Marsh MN, Sandle GI, Crowe PT, Garner V, Gordon D, Baker R. PMID: 2721877

In case you are unfamiliar, Dr. Michael N. Marsh is the world renowned celiac researcher behind Marsh Classification. For an easy-to-read and understand article about the Marsh Classification, please read Making Sense of Marsh by Sonia S. Kupfer, M.D., of The University of Chicago Celiac Disease Center.  See the Journal of Clinical Pathology for more scientific articles.

The following are Luke’s test results from Enterolab, I will highlight key points in red:

Date: 7/22/2010

Gluten Sensitivity Stool and Gene Panel Complete *Best test/best value

Fecal Anti-gliadin IgA    37 Units   (Normal Range is less than 10 Units)

Fecal Anti-tissue Transglutaminase IgA    8 Units   (Normal Range is less than 10 Units)

Quantitative Microscopic Fecal Fat Score    Less than 300 Units   (Normal Range is less than 300 Units)

Fecal Anti-casein (cow’s milk) IgA    12 Units   (Normal Range is less than 10 Units)

HLA-DQB1 Molecular analysis, Allele 1    0602

HLA-DQB1 Molecular analysis, Allele 2    0602

Serologic equivalent: HLA-DQ   1,1  (Subtype 6,6)

Interpretation of Fecal Anti-gliadin IgA: Intestinal antigliadin IgA antibody was elevated, indicating that you have active dietary gluten sensitivity. For optimal health, resolution of symptoms (if you have them), and prevention of small intestinal damage and malnutrition, osteoporosis, and damage to other tissues (like nerves, brain, joints, muscles, thyroid, pancreas, other glands, skin, liver, spleen, among others), it is recommended that you follow a strict and permanent gluten free diet. As gluten sensitivity is a genetic syndrome, you may want to have your relatives screened as well.

Interpretation of Fecal Anti-tissue Transglutaminase IgA: The level of intestinal IgA antibodies to the human enzyme tissue transglutaminase was below the upper limit of normal, and hence, there is no evidence of a gluten-induced autoimmune reaction.

Interpretation of Quantitative Microscopic Fecal Fat Score: Provided that dietary fat is being ingested, a fecal fat score less than 300 indicates there is no malabsorbed dietary fat in stool indicating that digestion and absorption of nutrients is currently normal.

Interpretation of Fecal Anti-casein (cow’s milk) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.

Interpretation Of HLA-DQ Testing: Although you do not possess the main HLA-DQB1 genes predisposing to celiac sprue (HLA-DQB1*0201 or HLA-DQB1*0302), HLA gene analysis reveals that you have two copies of a gene that predisposes to gluten sensitivity (any DQ1, DQ2 not by HLA-DQB1*0201, or DQ3 not by HLA-DQB1*0302). Having two copies of a gluten sensitive gene means that each of your parents and all of your children (if you have them) will possess at least one copy of the gene. Two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity may be more severe.

Stool Analysis performed by: Frederick Ogunji, Ph.D., EnteroLab

Molecular Gene Analysis performed by: American Red Cross

Interpretation of all results by: Kenneth D. Fine, M.D., EnteroLab

Interesting!  While Luke does not carry one of the known genes for celiac disease, he does have a double copy of the genes for gluten sensitivity.

I was a bit perplexed by the positive Fecal Anti-gliadin IgA, seeing that we are a gluten-free family.  Dr. Hoggan indicated that Luke may be part of the population of gluten sensitive people who react to oats, even gluten-free oats.  So, out go the oats!

I also asked Dr. Hoggan what it means exactly for Luke that he has non-celiac gluten sensitivity.  Is it to be taken as seriously as celiac disease (YES!)?  If so, how do I get his school to take his dietary restrictions as seriously as Sam’s celiac disease (for which I was able to get a written note from his doctor)?

Ron sent me the following PubMed abstract and told me to print it out and take it to Luke’s pediatrician, who should have no problem writing a letter for Luke’s school, based on his positive test for gluten sensitivity and the serious information in the following article:

Malignancy and Mortality in a Population-Based Cohort of Patients with Coeliac Disease or “Gluten Sensitivity.” PMID: 17206762

Before I go on, I must take a second and gush over Dr. Ron Hoggan.  Not only is he a dedicated advocate, educator and researcher in the field of gluten sensitivity; he is one of the KINDEST human beings I have ever “met.”  He has a great laugh and I even found myself “speaking Canadian” after getting off the phone with him (I have a good Minnesotan accent too).   To take time out of his busy schedule to talk to little ole me, couldn’t say more about that man’s character.  I just love him and I almost told him so (apparently, I am not the only one who feels this way either, Ms. Shirley from GFE has actually told Ron she loved him after her similar experience with him, LOL!).

This is a personal blog, not a medical journal, so gushing is allowed from time to time!

Luke is also mildly reactive to casein, a protein found in dairy (Luke has tested negative for a dairy allergy in the past via the skin prick test and RAST test), but I have recently learned there are pitfalls with those tests as well, and they only measure IgE responses to foods, not IgA and IgG.

Since taking Luke off of dairy completely a couple of months ago, his eczema is almost non-existent!

Want to know what Ron told me that almost knocked me off my chair?  Casein can cause enteropathy (villous atrophy)! I am sure there are many people that already know that, but I sure didn’t!

Check out this article by John Libonati on Gluten Free Works: Bovine Beta Casein Enteropathy Causes Villous Atrophy and Anemia.

More fascinating reads:

Is Celiac Disease (Gluten Sensitivity) a Pre-Malignant Disorder? by Dr. Michael N. Marsh

Dr. Ron Hoggan, Ed.D., has a new book out, written with Scott Adams, Founder of Celiac.com, called Cereal Killers: Celiac Disease and Gluten-Free A to Z.  I received my copy of Cereal Killers in the mail the other day, and while I have only read a few pages thus far (getting ready to go on vacation tomorrow),  I will say this: order a copy!

Shirley over at GFE has a comprehensive list of Dr. Hoggan’s educational publications on gluten sensitivity.  I highly encourage you to check it out.

Did you find any information in this post that was “news to you,” like I did?  I would love to read your thoughts!

Over the past weekend, I found myself in a social setting with several obstetricians and I thought it would be a great opportunity to talk about celiac disease.  Parties are wonderful for launching conversation about gluten sensitivity because it is pretty darn obvious that something is different when you show up with your own gluten-free food!  People are naturally curious, so when they ask why I bring my own food, I am more than happy to talk about gluten sensitivity (quite often, “till the cows come home”)!

When one of the doctors asked me about Sam’s celiac disease, I seized the opportunity to ask the group of OBs if celiac disease screening is on their radar for patients, especially those battling fertility issues.  I really thought this would be the beginning a great discussion but I was quickly disappointed when one simply responded with “what does fertility have to do with diarrhea?“ then promptly changed the subject.

The encounter has bothered me quite a bit over the past few days, especially given the fact that I went undiagnosed/untreated for celiac disease and dermatitis herpetiformis for 25+ years.  Outside of my phenomenal endocrinologist, none of my many physicians, over the course of my lifetime, ever thought to test me for the root cause of all my atypical celiac symptoms and I presume that is because I did not suffer from any GI complaint, such as diarrhea.  The Following is an excerpt from the Gluten Intolerance Group of North America (GIG) (emphasis added):

Most physicians recognize the classic symptoms of celiac disease : diarrhea, bloating, weight loss, anemia, chronic fatigue, weakness, bone pain, and muscle cramps.  Physicians may not be aware that celiac disease frequently presents with other symptoms, some that do not involve the small intestine.  More often, symptoms can include constipation, constipation alternating with diarrhea, or premature osteoporosis.  Overweight persons may also have undiagnosed celiac disease.  Children may exhibit behavioral, learning or concentration problems, irritability, diarrhea, bloated abdomen, growth failure, dental enamel defects, or projectile vomiting.  Others will have symptoms such as rheumatoid conditions, chronic anemia, chronic fatigue, weakness, migraine headaches, nerve problems such as tingling of hands or difficulty walking, or other conditions that are unexplained and/or do not respond to usual treatment.  People may have one or more of the above symptoms. Patients are frequently misdiagnosed as having ‘irritable bowel syndrome’, ‘spastic colon/bowel’, or Crohn’s disease’.

Just a few of my atypical symptoms growing up:  Headaches (diagnosed with Cluster Headaches), Mouth Ulcers (Canker Sores), Impetigo on my scalp (I believe this was a misdiagnosis for Dermatitis Herpetiformis), Eczema, Psoriasis, ADD, Depression, Irritability/Aggression, and Fatigue.  I also suffered from agonizing nightly muscle cramps (a.k.a. “Charley Horse”) and a severe environmental allergy to grass (which is what my dermatologist and allergist attributed that pesky little rash on my knees to, instead of DH).

Consequently, in addition to now knowing that I have celiac disease and DH (both biopsy-confirmed), I also have Graves’ Disease, and I am awaiting positive confirmation for Hemochromotosis (Iron Overload).  Back in the fall of 2009, I was also told by my Gynecologist that, at the age of 35, I had entered the early stages of menopause.

The following is a excerpt from the Fall 2009 issue of Allergic Living Magazine:

It’s not known exactly why some women with celiac disease have fertility issues, but studies have shown that those affected often have delayed onset of their periods, early menopause and miscarriages. Of close to 2,000 women who took part in the Canadian Celiac Health Survey, the findings of which were published in 2007, 14.5 per cent said they had difficulty conceiving, and almost a third of the participants had had miscarriages. Celiac disease is also believed to affect men’s sperm counts.

Which brings me to the point of this post.  While there has been significant improvement in celiac/gluten-free awareness over the past few years, it is still off the radar for many healthcare professionals (especially when the patient does not present with classic symptoms like diarrhea), which is why we, as patients, still need to be our own advocates.

I would like to share the following video of Alice Bast, Founder and President of the National Foundation for Celiac Awareness (NFCA), where she shares some of her own heartbreaking ordeal with fertility and undiagnosed celiac disease (it took 23 doctors before she was finally diagnosed with celiac disease).

I will add to what Alice mentioned in the video about losing her mom to pancreatic cancer; my uncle (my father’s brother) lost his life to non-Hodgkin’s Lymphoma (a cancer linked to celiac disease) in 2007. While he was never officially diagnosed with celiac disease, given the fact that his niece and great nephew have it, I will never be convinced otherwise.

For more information on Pregnancy and Celiac Disease, read the following scientific research articles, (and don’t be afraid to share them with your healthcare provder):

Celiac Disease and Pregnancy Outcome PMID:8677936

Coeliac Disease and Reproductive Disorders PMID: 20017709

Coeliac Disease and Unfavourable Outcome of Pregnancy (Gut 2000;46:332-335 doi:10.1136/gut.46.3.33)

Women and Celiac Disease: Association with Unexplained Infertility PMID:17592443

Diagnosis of Celiac Disease in Pregnancy and Puerperium PMID: 11942914

Serological Testing for Celiac Disease in Women with Endometriosis PMID: 19400413

Maternal Celiac Autoantibodies Bind Directly To Syncytiotrophoblast and Inhibit Placental Tissue Transglutaminase Activity Reproductive Biology and Endocrinology 2009, 7:16 doi:10.1186/1477-7827-7-16

Primary Miscarriage as a Rare Presentation of Celiac Disease PMID: 20537625

Celiac Disease and its Affect on Human Reproduction PMID: 20337200

Is there a correlation with celiac disease and placental health or low PAPP-A levels?

Be Vigilant for Patients with Coeliac Disease PMID: 19938558

Shirley over at GFE wrote a recent post where she shared some EXCELLENT information about gluten sensitivity and fertility/reproductive health, including some of her own personal journey.

I would like to highlight one of Shirley’s links here, to a post on Sure Foods Living.  The following post was featured in Alison’s “Ask the Doc” series with Dr. Jeffrey Aron, and it is on the subject of Celiac, Endometriosis and PCOS.

Vanessa Maltin, also wrote a great article on her blog, Celiac Princess titled, “Special Investigation: Celiac Disease and Reproductive Health.”

Heidi Collins, former CNN anchor:

Do you have a personal story with reproductive issues and undiagnosed gluten sensitivity?  If so, please consider sharing your story in a comment box below, we can all truly learn from one another.

If it says anything about how much the gluten-free community has been anxiously awaiting the arrival of Gluten-Free Bisquick,  I have a funny story to tell.  When my local GIG group sent out a blast email saying that GF Bisquick had been “spotted” in Albuquerque, I dropped everything I was doing (including the cookies that were in the oven) and set out to find some.  I went to 6 Super Walmarts over the course of 4 hours (on a Friday night no less, have you ever been to a Super Walmart on a Friday night?? Definitely not my idea of a good time!)  When I finally found the GF Bisquick, it was like finding a golden ticket and I swiped the last 6 boxes (in case there is a shortage!).

I have to admit that I was a bit taken aback by how small the package was, compared to the regular Bisquick (FYI, I found the GF Bisquick right next to the regular Bisquick, and not in the gluten-free section of the store).  The box is the exact same size as the Betty Crocker GF Dessert Mixes, and it contains 16-ounces of mix.  One difference I would like to point out, is that the GF Bisquick does not contain shortening in the mix, like the original Bisquick does.

The first thing I made were the shortcakes, and I followed the directions as written on the box, and used butter (Earth Balance in my case) and 3 eggs; the end result was rather dense.  One batch of shortcakes used an entire package of GF Bisquick and that left me somewhat dismayed, because that would mean I would be buying A LOT of GF Bisquick and at $3.98 a box, that could quickly add up!

I got the idea to reformulate the GF Bisquick to be more like what I remember, with the shortening already in the mix.  I found a recipe to make your own homemade Bisquick-style mix and using those proportions, I measured out 8 cups of the mix (about 3 boxes) and cut in 1 cup of shortening (I used Spectrum, but Crisco would work just as well).  It worked wonderfully!  I am now storing it in an airtight container and it is very easy to measure out what I need.  If you decide to do this, don’t use the recipes on the back of the GF Bisquick box, just follow the regular Bisquick recipes.

I only recently learned how to properly measure flour by scooping the flour into the dry measuring cup (instead of scooping the flour out of the container with the measuring cup, this method packs down the flour and you will end up using too much).

Mound up the mix into the measuring cup (above photo), then use a knife to level it off (below photo).

To 8 cups of GF Bisquick mix, cut in 1 cup of shortening (I used the whip attachment of my stand mixer, but a fork or food processor would work too).

I couldn’t help it, I had to keep the label!

With my reformulated mix, I have made Pancakes (I used So Delicious Original Coconut Milk to make them dairy-free).

Strawberry Shortcake (I made a dairy-free, low-sugar version, sweetening the Strawberries with SUSTA natural sweetener, the berries will macerate with SUSTA, but I helped the process along by poking the strawberries with a fork).

Cinnamon Streusel Coffee Cake:

Ultimate Chicken Fingers (I turned them into nuggets and omitted the egg and butter called for in the recipe.  I simply rinsed the chicken in water and tossed with the dry seasoned mix):

I also made a recipe I found for “Shake and Bake,” using Bisquick (I am not sure how close the recipe is to the real version, but it was REALLY good!):

All-in-all, the Gluten Free Bisquick received two thumbs up in our house.

What set me back in the beginning was simply the fact that I had a different idea in my mind of what it was going to be (a gluten-free replica of the famous yellow box).  A simple modification and we have been enjoying GF versions of all favorite recipes from days gone by.

Thank you General Mills!

Have you had a chance to try the new Gluten Free Bisquick yet?  If so, what did you make and what were your thoughts?

Thank you to everyone who entered this giveaway!  I used a random number generator to pick the winner and that person is:

Cindy!

Congratulations Cindy, I will email you with information on how to get your free copy of “7 Quick Start Tips for a Healthy Gluten Free Life” by Erin Elberson of Gluten Free Fitness.

On another note, I will be laying low for a couple of days while I do some research on Hemochromatosis.  If anyone has any knowledge of or experience with this disease, I would love to “chat” with you! You can email me at heidi AT adventuresofaglutenfreemom DOT com.  Thank you

A few weeks ago, I gathered my brood for a day of fun and adventure in Santa Fe, NM.  We boarded the New Mexico RailRunner Express for the first time and the boys had a lot of fun riding the train from Albuquerque to Santa Fe.

I never realized just how blue the sky could be until I moved to New Mexico.  Growing up in Ohio, it was usually a lovely shade of gray.   I was beyond nervous while waiting for the train to arrive, my precocious little one had that “look” on his face that I know all too well (he inherited it from me!).

I feel blessed to live so close to the oldest state capital in the United States.  Santa Fe was founded in 1610 and has a fascinating history.

There is something for everyone, young and old alike.  One of my personal favorite places to visit is the Georgia O’Keeffe Museum.

This is my absolute favorite of Georgia O’Keeffe’s paintings, it is called Pelvis IV

I was the sort of child that ate around the raisin on the cookie and ate around the hole in the doughnut saving either the raisin or the hole for the last and best.  So probably, not having changed much – when I started painting the pelvis bones I was most interested in the wholes to the bones – what I saw through them – particularly the blue from holding them up in the sun against the sky as one is apt to do when one seems to have more sky than earth in one’s world… They were most wonderful against the Blue – that Blue that will always be there as it is now after all man’s destruction is finished.

Georgia O’Keeffe

We also love to visit the many Summer Art Markets on the Plaza, and the beautiful and historic St. Francis Cathedral Basilica.  While I am not a catholic, I can appreciate the architectural beauty and the fascinating history of this amazing building.

This is a picture of the front doors to the church, the ornate detail in the artwork is awe inspiring.

After all that running around, we were famished! We had lunch at Pranzo Italian Grill, my favorite place to dine gluten-free in Santa Fe.  I have never had a single bad experience.  Pranzo carries gluten-free brown rice pasta, so a gluten-free diner can enjoy many of the pasta sauces as well as a few of the appetizers, salads, and entrees (as always, be sure to ask for a manager to confirm the gluten-free options and to discuss preparation methods to reduce the risk of cross contamination).

The manager on duty (Eugenia Blahitka) the day we dined at Pranzo was so kind and helpful, it really makes all the difference in a pleasurable dining out experience, especially when you are gluten-free.  Eugenia’s sister had just recently been diagnosed with celiac disease, so we had a lot to talk about! It is amazing how many people I run into like this.

We started off with the Antipasto Misto (a selection of Italian meats, cheeses, artichoke hearts, olives and peppers).  The accompanying pesto was a new twist on an antipasto platter for me and it was scrumptious with the goat cheese!

This is not a great photo, but the Insalata Caprese was amazing.  Sam hates tomatoes (a texture thing) but for some reason, he decided to try this salad and he loved it so much, we ended up ordering a second one just for him!  I have been making caprese salad for Sam almost everyday since, LOL!

I ordered the Filetto Di Manzo Con Gorgonzola, which was a bit hefty for lunch, but after I first had it a couple of months ago when we attended a wedding reception in Santa Fe (the caterer could not provide us with a gluten-free meal, so we ordered takeout), I had been craving it.  Normally, I am not a fan of bleu cheeses but melted and pared with a juicy filet is heaven.

Mike ordered the Farfalle Con Pollo (Bow tie pasta, chicken, bell peppers, peas, in a roasted garlic cream sauce), but subbed the Farfalle with gluten-free pasta.  It wasn’t what he was expecting (he thought it would be similar to a dish he used to love at Romano’s Macaroni Grill, before going GF), but he enjoyed the paring of the sweet bell peppers with the heat of the green chile in the garlic cream sauce.

Sam ordered the Spaghetti Con Gamberoni (Spaghetti, shrimp, olive oil, garlic, sun-dried tomatoes, peas, chili flakes and Parmesan) with gluten-free pasta.  He absolutely loved it and wouldn’t even let me try it!

Luke’s favorite is the Spaghetti Bolognese (Spaghetti and marinara with ground beef, carrots, onion, and celery), with GF pasta.

Needless to say, we had no room left to even consider dessert!

Pranzo Italian Grill

(505) 984-2645
info@pranzosantafe.com

Weekly Gluten-Free Roundup of some of my favorite bloggers:

Last week, Shirley from Gluten Free Easily (GFE) wrote a great post chronicling her experience with MyCeliacID; a do-it-yourself, saliva based gene test for the celiac disease genetic markers.  I encourage you to read her story, as well as the many comments in response to it; we can learn a great deal by reading about each other’s personal journey with gluten sensitivity.

Amy, from Simply Sugar and Gluten Free, posted a recipe for Chewy Chocolate Vegan Date Brownies that look wonderful.  Had I not already tried Amy’s Fresh Fruit Tart with Pastry Cream recipe, I probably would have skipped right over this recipe because of the dates.  The last time I had a date (as a child), I didn’t like them.  I hadn’t given dates a second chance until I had an almost out-of-body experience just looking at Amy’s Fruit Tart!  I made the tart for my mom on Mother’s Day and it was pure heaven.  The dates are pulverized with pecans, then melted butter is added (dairy-free Earth Balance in my case) to form the crust.  The dates add sweetness plus you get the added health benefits and fiber by using the whole date.

Alta, from Tasty Eats At Home shared a recipe for Flourless Almond Butter Cookies that she adapted from a recipe of Shirley’s (of GFE).  These would be great for kids with peanut allergies (but can tolerate tree nuts ), if you are trying to eliminate carbs or simply want a twist to the classic peanut butter cookie!  And they are naturally gluten-free!

Linda, from The Gluten-Free Homemaker shared an AWESOME post for cleaning tile grout!  I have approximately 3,200 sq. feet of tile in my house (dogs + allergies + carpet = misery for Luke and me) and cleaning the grout is one of my least favorite activities (and it usually doesn’t look any better). I will definitely be giving Linda’s method a try soon.

Linda also made a post on Getting Started In Freezer Cooking.  I just started doing this a year ago and it has been a great resource when time is of the essence!

I found a brand new (to me) blog and I definitely encourage you to check out Lexie’s Kitchen. Lexie blogs on gluten-free, dairy-free and egg-free meals and treats!  The very first post I read of Lexie’s was on homemade, non-toxic deodorant (really, how cool is that?).  I happen to have all the ingredients on hand so I am about to go make some.

Lastly,  don’t forget to enter the giveaway for Erin Elberson’s (Gluten Free Fitness) e-book “7 Quick Start Steps for a Healthy Gluten Free Life,” I will be announcing the winner tomorrow!

Disclaimer: You can click on the above image to learn more about Erin Elberson’s “7 Quick Start Tips for a Healthy Gluten Free Life.” The image link is also an affiliate link and Adventures of a Gluten Free Mom will earn a small commission if a reader orders the e-book from the above link or on the image in the left sidebar of this blog (50% of ALL net revenue earned from this blog will be donated to various Gluten Sensitivity causes).

A few months back, my friend and fellow blogger, Erin Elberson of Gluten-Free Fitness emailed me a preliminary version of her new e-book, “7 Quick Start Tips for a Healthy Gluten Free Life,” and asked me to look it over and give my feedback (although she did not initially tell me that what I was reading would eventually turn into this e-book).

I didn’t get much past the first step before I was laughing because I really thought she had written this for me specifically, and was trying to trick me into thinking it was for something else!

Quick back story:  Erin and I first became acquainted when she left a comment to my “The Great Brussels Sprout Caper” post back in the fall.  We began chatting on Twitter and discovered we have a mutual love of the Muppets, and a few months later, when I jumped in on a Twitter conversation between Erin and Kim (Gluten-Free Is Life) about punctuality (Erin and Kim are Johnny on the Spot punctual and if you expect me on time, you better tell me to show up an hour earlier than you need me), we quickly devised a new look/name for me, “Flavor GFMom.”  I’m not yet wearing a clock, but I carry a timer with me everywhere!!  

I wasn’t always this way, and it drives me crazy.  I pretty much fell apart and lost all control of my life after I left my career to become a stay at home mom.  Shortly after Sam was born, my health problems took on a life of their own and I pretty much “checked out” for a few years.  After being diagnosed with Graves’ disease, then celiac disease, then dermatitis herpetiformis and then consequently checking myself into the “funny farm” to help me absorb and come to terms with everything I was going through, I was then diagnosed with ADD.  Looking back over my life, it makes sense in so many ways.  What anti-depressants couldn’t accomplish, ADD medication did.

The medication I take for ADD has had it’s definite up side, but at the same time, it has had it’s pitfalls too (and I am trying to wean off of it).  Once I could finally focus long enough to actually read a book and absorb the information, all my coping mechanisms (like being on time) went to hell.  I am so interested in everything (after a lifetime of not being able to focus on anything for very long), that I often read 5 books simultaneously.  Unfortunately, I don’t get as much out of it as if I did one thing at a time.  Many parts of my life are like that and I struggle with finding balance and end up doing many things half way.

This is what grabbed me on the first step in Erin’s book:

What happens when you are doing laundry, talking on the phone, cooking on the stove and feeding the dog at the same time?  The dog gets uncooked rice, the laundry gets wrinkled, and you accidentally hang up on your mom…

Oh yes, I have many of those “moments.”  I have the best intentions each and everyday I wake up, but somehow, my inability to say “no” to something that comes up (afraid of disappointing someone) or my complete lack of planning, gets me into trouble every time.  So I will go ahead and say it.  I try to do too much.  There is only so much time in the day and by overextending myself, I either fail miserably, or feel guilty because I didn’t do something well enough.

Enter Erin Elberson and her e-book “7 Quick Tips for Living a Healthy Gluten Free Life.”  In this quick and easy-to-read guide (which is GREAT for someone with ADD!!), Erin really comes across as though she is right there next to you, guiding and cheering you on.  She is like your best gal pal who is not afraid to tell you the truth when you ask her if your butt looks too big in your jeans (but you take it in stride because she is not your husband).

I also like how Erin writes, she has a conversational tone, which I can really relate to.  I can read some books/blogs and walk away feeling stupid.  Not with Erin, she’s an educator, she’s real, and she made me feel like I can do it!  A little more on Erin (from the Gluten-Free Fitness website):

My name is Erin Elberson.  Educationally, I hold my Master’s degree in Physical Therapy and a Bachelor’s in Health Science, as well as having passed (with 100%!) the National Foundation for Celiac Awareness GREAT testing (Gluten Free Resource, Awareness and Education Training) for Allied Health Professionals.  More importantly, I have celiac disease and am an advocate of good nutrition and sound fitness habits to improve quality of life and health.

Just look at Erin (I think I might swipe her photo for my Facebook page, LOL!):

When I was pregnant with Luke, I developed gestational diabetes and my perinatologist referred me to a dietitian (whose husband just so happened to have celiac disease) to monitor my diet throughout my pregnancy.  I saw her every other week for 9 months at $30.00 per visit.  She basically told me everything that is outlined in Erin’s book, and it is only $29.97.

Erin not only offers great motivation, but there is a Kitchen Makeover Questionnaire, a list of good stuff to eat (broken down by carbs, fats, proteins, and condiments), a quick list of 10 GF snacks (which are great for on-the-go and school lunches), a worksheet for planning ahead (yea!), how to develop strategies for eating out and some great tips for working in more movement.

Erin doesn’t just leave you hanging at the end of the book either, she encourages you to read her blog for more great ideas, visit her Facebook page for accountability and support and she also has a wonderful podcast you can download and listen to.

If you need even more personalized help, she offers a personal consultation via the phone or Skype.

I think this is a great guide and a worthy investment, especially if you are new to the gluten-free lifestyle (or are stuck seeking out gluten-free processed foods like I was until fairly recently).

Erin has kindly offered to give one of my readers a FREE copy of her e-book, 7 Quick Start Tips for a Healthy Gluten Free Life!

To enter this giveaway simply do any or all of the following, then leave a comment to this post for each completed task you do (basically, you can earn one entry or nine, it’s up to you!)

• “Like” Gluten Free Fitness on Facebook.

• “Follow” ErinElberson on Twitter.

• Subscribe to Gluten Free Fitness.

• “Like” Adventures of a Gluten Free Mom on Facebook.

• “Follow” Adventures of a Gluten Free Mom on Twitter.

• Share this Giveaway on Facebook and include a link pack to this post.

• Tweet about this Giveaway on Twitter and include a link to this post.

• Mention this Giveaway in a Blog Post and include a link back to this post.

I think doing all these activities should count for some daily exercise!

I will use a Random Number Generator to pick the winner on Monday, July 19th, 2010, Good Luck!

Thanks to everyone for participating in this great giveaway!

I used the Random Number Generator to pick the winner and that person is:

Susan Towner!

Congratulations Susan!  I will email you with the coupon code to download your free copy of The Gluten-Free Diner Cookbook.

I am finishing up another review (with a giveaway) for an e-book from a fellow gluten-free blogger, so check back soon!

Disclaimer: You can click on the above image to learn more about The Gluten-Free Diner (downloadable) Cookbook. The image link is also an affiliate link and Adventures of a Gluten Free Mom will earn a small commission if a reader orders the cookbook from the above link or on the image in the lower left sidebar of this blog (50% of ALL net revenue earned from this blog will be donated to various Gluten Sensitivity causes).

That being said, this is a great cookbook and I want to share it with everyone, especially all the guys out there that might be wondering if the comfort foods of days gone by have disappeared forever, as their wives are feeding them more beets, Brussels sprouts, dark leafy greens and quinoa salads.  Yes, I am referring to my husband and sons.

While they have been troopers with my food enlightening, there are times when I can see the longing in their eyes for some deep-fried goodness, like chicken wings and onion rings.  I am sure you can imagine their excitement when Diane from The W.H.O.L.E. Gang offered me a complimentary copy of The Gluten-Free Diner Cookbook to review on my blog (she is also graciously offering a second copy to one of my awesome readers!).

As I was browsing through the recipes to see just how bad this was going to mess up my veggie parade, I was enthusiastically pleased to see that as far as comfort foods go, the recipes in this cookbook are actually pretty healthy.  Diane doesn’t simply offer gluten-free, dairy-free versions of classic recipes (which often call for unhealthy ingredients), she demonstrates how you can cook better and still enjoy many old favorites, without the all the negative consequences.  The recipes are high in flavor, not fat and added sodium.

There are 48 Diner-inspired recipes in The Gluten-Free Diner Cookbook (click the link to see all the recipe titles that are in the cookbook).  I have only had the chance to make a few thus far, and I can’t wait to try more.  I surprised my guys one evening with Eggs and Potatoes on the Fence (that would be a bacon fence, LOL!) for dinner, all Mike could say was “Thank you Diane!”

**Quick ADD Tangent:  Over the past six months, I have been aggressively reducing our sodium intake.  Too much sodium in your diet can have devastating health consequences.  If you are interested in learning more, there is a great Mayo Clinic article, “How To Tame Your Salt Habit Now,” that is definitely worth reading.

As a parent (not a health professional), I cannot encourage other parents enough not to start a craving for salt with your children.  I have witnessed several of my friends add salt to baby foods, and I am personally guilty of allowing Sam to add salt to his carrot sticks at one point in time (because he saw me do it).  After I realized that I was setting him up for a lifetime of salt cravings that is hard to break and potential health consequences down the road, I began to make serious changes (I had the devil of a time kicking Sam’s salt habit, and he is only 6!).  Children come into the world with a relatively blank pallet and their taste preferences are influenced by what we feed them and what they see us eat.

One of the many ways I have cut back on sodium is by switching to a low-sodium bacon.  If you like bacon, I definitely recommend trying a low-sodium version, I buy Hormel’s Black Label Low-Sodium Bacon (it’s gluten-free) and we love it.  Each pan fried serving of low-sodium bacon has 230mg of sodium (vs. 330mg found in the regular Hormel Black Label Bacon), but moderation is still key!

In the end, it’s all about b.a.l.a.n.c.e.

My personal favorite breakfast recipe in The Gluten-Free Diner Cookbook is the 3 Grain Hot Cereal.  Super easy to make in the crock-pot before you go to bed at night and when you wake up; a hearty, nutritious hot cereal is waiting for you!  Diane also gives a great tip for storing pre-portioned leftovers of this cereal long term so you can have a healthy breakfast in a jiffy.  This is a breakfast that I plan on serving often before school, high in fiber and protein to sustain growing boys and help them concentrate in class!  Sam and Luke both loved it (sans the bananas and walnuts, but I am working on that one!).  Waking up to the aroma of cinnamon and vanilla throughout your home is a great way to begin the day!

My favorite topping for the 3-Grain Hot Cereal is fresh bananas, chopped walnuts and sugar-free maple syrup.

Yesterday, I made the boys the Roasted Tomato and Basil Soup for lunch and it was another hit (the really cool thing is that it filled them up so much, they didn’t immediately start begging for dessert)!  This will be easy to send in a thermos to school for a healthy hot lunch.

I made a little tweak and I added some So Delicious Coconut Milk to make it creamier, which is the way my boys like tomato soup.

Because I still eat a little dairy (addicted to real cheese and Greek yogurt!), I made some Parmesan Basil Cheese Crisps to top my soup (then I went and hid in a closet to eat it)!  I feel a bit guilty that I am not completely dairy-free yet, especially since Luke is involuntarily gluten-free because of me…  I’m making progress though.

Before listing the details for The Gluten-Free Diner Cookbook Giveaway, I want to wish my dear friend Shirley of Gluten Free Easily a wonderful Happy Birthday!!  Shirley, I made some gluten-free, dairy-free cream puffs in honor of you!   Recipe and product review coming soon (not in The Gluten-Free Diner Cookbook).

Would you like a chance to win a FREE copy of The Gluten-Free Diner Cookbook?

There will be 9 different opportunities to enter this giveaway, simply do any or all of the following, then leave a comment to this post for each completed task you do (basically, you can earn one entry or nine, it’s up to you!)

• “Like” The W.H.O.L.E. Gang on Facebook.

• “Follow” The W.H.O.L.E. Gang on Twitter.

• Subscribe to The W.H.O.L.E. Gang Newsletter.

• “Like” Adventures of a Gluten Free Mom on Facebook.

• “Follow” Adventures of a Gluten Free Mom on Twitter.

• Share this Giveaway on Facebook and include a link pack to this post.

• Tweet about this Giveaway on Twitter and include a link to this post.

• Mention this Giveaway in a Blog Post and include a link back to this post.

Phew…

I will use a Random Number Generator to pick the winner on Thursday, July 15th, 2010, Good Luck!

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