Growing Pains ~

Change and growth help to make the world go round. They allow for life to spring forth and the sun to shine down upon us each and every day as our planet spins around the solar system, yet they are also the verbs (to change; to grow), that can cause pain and fear, trepidation and angst, are they not?

I've been in the middle of huge change and painful, necessary growth for some time now. There are times when life calls from the depths of our souls and though we might try to deny those faint cries, eventually, they surface and we are faced with choices, paths, and decisions. The hardest part for me is in needing to take a journey of growth that's calling, yet wanting those I love the most to come with me. To keep up…that's not fair. Growth is a journey one can only take alone, in a sense, and asking those we love to follow not on their own accord, is pushing for changes and outcomes that are not yet ours to know. I'm learning that real love is the kind that lets go, sets free and does so with only the most honorable of intentions. Yet selfishly speaking, also hoping that the ones we love might see our change, my change, and are inspired to sprout new buds of their own. It would be really nice if they were to sprout buds in a similar direction and meet again in the sun, heads turned toward the light in symmetry. One can only hope, believe and maybe inspire, knowing that in life we are all both teachers and students throughout the journey. Being mindful of that simple and profound fact is in itself, a magnificent lesson to honor.

I've learned the hard way that if we don't take a chance, step out from behind our shells, our protective armor and hiding places, then we can never truly be immersed in light. Be seen. Vulnerability equals clarity and light. It is such a hard path at times, choosing ourselves and walking forward towards the emptiness. Sometimes that's what having Celiac Disease feels like to me. You can either embrace the differences we face and jump into a life of challenges and joy, or stay stagnant on the side of the pool, treading water waiting for a life vest to be thrown in. We all tread water most of the time, but it's in the crucial moments when we choose to either reach for the end of the pool, gasping and choking and pushing our way there, or remain clinging to the wall with our safety belt on.

Having a disease that alters the way you view every morsel of food is put into your mouth, your body, is much more psychologically challenging than most can comprehend. I find myself constantly weighing the risks of eating in new locations or food prepared by someone, even in-kind whom I have to trust, knows what they are doing.

With all the new gluten-free products available on store shelves it has become "enjoyable" for a Celiac shop for food. I've become keenly aware that there's now a certain level of comfort a Celiac can acquire, stocking pantry shelves with goodies and supplies, buying take-away pizzas, baking Betty Crocker cookie mixes, you name it. It's funny to me how quickly we humans can grow accustomed to abundance and how painful it becomes when that abundance fades or is no longer available. We love ease and why wouldn't we? Transitioning from less to more is essentially how the world is set up to thrive, and as I look back over the past ten years of life living with Celiac Disease, I see clearly how growth of a product, of a line of crackers, of the gluten-free industry is propelling so many who live sans-wheat to a different level of comfort, of life. Is it better this way? Probably, but what defines "better?” In my humble opinion, as long as the new-found abundance of gluten-free products don’t cross over into “junk food,” and are able to remain true to some authentic form of nourishment, and that we Celiacs are reminded to cook fresh foods, not falling into the tundra of “frozen foods,” then what’s transpiring is better and actually, really great. Imagine being a celiac toddler who will have the distinct advantage of growing up her entire life with safe food, that’s readily available. Growth.

As my world view adapts and changes in the midst of my growing pains, I feel the instinctive need sometimes to seek shelter and rest. Then I watch a sunflower. Even when the skies are cloudy and dark they will instinctively seek the sun’s rays. Through whatever Mother Nature throws at them, they turn their magnificent heads upwards and stretch towards the light.

What could be more inspiring, more beautiful or more challenging?

Use the Force. Seek the light.

Spinach and Radicchio ~

What's your first memory that comes to mind when you hear the word spinach? For me, it's the immediate picture of Popeye the Sailor man, from the cartoon with those metal cans of spinach being consumed whole by Popeye in moments of peril, when he needed instantaneous strength to ward off any evil-doers. It brings a smile to my face just remembering him gulp-ing down those cans of spinach, which always and miraculously migrated directly and immediately to his biceps, suddenly bulging to life with strength...if only the spinach I eat would offer me those same dynamic effects!

All kidding aside, I do love spinach (and kale) and try to cook it often and incorporate it into my diet through a variety of recipes. Spinach has quite a robust history for such an unassuming, flowering plant. Spinach is thought to have originated in ancient Persia (modern Iran). In AD 827, the Saracens introduced spinach to Sicily. The first written evidence of spinach in the Mediterranean are in three tenth-century works...but here's my favorite tid-bit... after it arrived in Spain, by the latter part of the twelfth century it was nick-named the "captain of leafy greens," by the great Arab agronomist Ibn al-'Awwam. Isn't that the truth, though it's going to have to duke it out with Kale first, for that title.

My most favorite way to cook and eat spinach is finding it fresh from someone's garden - No store-bought brand can really compare unless it's truly organic. Recently, I cooked up some spinach and mixed it in with some gluten-free pasta and sun-dried tomatoes for a tasty and nutritious meal.




Spinach & Sun dried tomato pasta ~
Serves 4

- 2 Heads of fresh spinach, washed, sliced and stems removed

- 3 Cloves of fresh garlic

- 1/2 Cup sliced or chopped sun-dried tomatoes

- 1 Bag of gluten-free pasta (I used Penne)

- 4 Tbsp. olive oil

- Salt and pepper to taste

- 2 Tbsp. fresh, grated Parmigiano

Sauté the sliced garlic in olive oil until soft then add the sun-dried tomatoes and cook until both are tender. Add spinach and some salt and pepper. Cover with lid after mixing together and let simmer until spinach is wilted and cooked down. Continue mixing ingredients while sautéing as to not stick to pan. When cooked, set aside with lid on.

After the pasta is cooked to your liking, drain, and add a dash of olive oil with salt. Then in one large bowl add pasta and the sautéed spinach mixture from the pan. Mix together and add fresh parmigiano. Serves four.

Another beautiful and nutritious veggie that I'm beginning to become more fond of is Radicchio. Its gorgeous purple leaves are so enticing and can be cooked and used in such a variety of ways, many of which I haven't a clue yet. I know it's great in risotto's and tossed in different salads to add a bit of that chicory flavor and color. It's also wonderful grilled with olive oil, which is how I like to prepare it; simple and can be served alone or serve with a roasted sausage or milder meat.



Grilled Radicchio~
Serves 4

- 1 Head of Radicchio, leaves washed and stems trimmed

- 2 Tbsp. of olive oil

- Refined Sea Salt to taste

Place washed leaves onto a heated grill, BBQ or sauté pan (med-high heat). Allow leaves to wilt and brown but NOT burn. Quickly remove, drizzle with olive oil and a dash of sea salt. Serve.


The more years that pass living life as a Celiac, the more I realize the value, nourishment and safety in cooking and eating a multitude of fresh vegetables. Bust out of your cooking comfort zone and try some new and "strange" veggies that you don't normally cook. There are truly so many colors, shapes and amazing flavors of veggies in your produce department just waiting to be picked and brought home for dinner.

Bon appétit, gluten-free style!

The Smell of Christmas ~

One of my brother and my most favorite memories at Christmas time has always been the weekend we would spend making and baking sugar cookies with our mom. It was always a joyful tradition in our home, fostered by my grandmother and mother's love of baking...especially, during the holidays.

It was always a thrill to put on comfy baking clothes while our mom would play our favorite Christmas music in the background, the oven would be warming and we would lay out all of our candy decorations; sprinkles, colored tube frosting and of course, our prized holiday cookie-cutters. Our mom had boxes of these things, and it was such a thrill to pull the gingerbread men, angels, snowmen and Christmas tree shapes out each year as we were preparing the dough, sipping hot cider and dreaming of the moment the dough was ready to eat...raw, that is! I can still taste that holiday goodness filled with gluten, and remember how my mom taught us to always roll the rolling pin with flour to keep the dough from sticking, ensuring our little characters would soon come to life inside the oven.

I still miss those warm and special cookie-baking weekends at Christmas time. Once I was diagnosed with Celiac, baking our lovely sugar cookies sort of took a back seat. Ten years ago it wasn't that easy (or tasty) to whip up a batch of gluten-free sugar cookies. My mom being the lovely woman that she is, never felt it was fair to continue baking those spongy, aroma-filled sugary treats, knowing that I could not fully partake in the fun.

With that said, there are now so many more options for baking delicious gluten-free cookies that actually rise and hold some form of softness. I've been experimenting a bit with some recipes, longing to reestablish this lovey family tradition once again for not only myself, but to share with my precious niece and nephew. It's just such a memorable occasion...to gather family in a kitchen and create something delicious and filled with love...and lots of frosting!

Here's a new favorite that I really love from Gluten-Free Girl's site:

ROLLED SUGAR COOKIES, adapted from The Joy of Cooking

- 1/2 cup sorghum flour

- 1/2 cup tapioca flour

- 1/2 cup potato starch

- 1/2 cup sweet rice flour

- 1/2 cup amaranth flour

- 1 teaspoon xanthan gum

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 8 tablespoons (1 stick) unsalted butter, at room temperature

- 1/2 cup sugar

- 2 eggs

- 2 teaspoon vanilla extract

- Pinch fresh nutmeg

Combining the dry ingredients. Place all the flours in a medium-sized bowl. Whisk them together. Slowly, sift them through a fine-mesh sieve into another bowl. Add the xanthan gum, baking powder, and salt. Whisk together. Set aside.

Creaming the liquids. Stir the butter (or let the beater attachment of the stand mixer do it for you). Add the sugar and cream them together until they are just combined. Add the two eggs and vanilla extract and beat for a couple of minutes more. Throw in the pinch of nutmeg and stir one last time.

Making the dough. Sift the dry ingredients into the liquids, one cup at a time. When the entire mixture is combined and well integrated, you are done. It should be a thick batter, not entirely stick to the touch, but not as stiff as traditional rolled cookie dough. Wrap in plastic and refrigerate overnight.

Baking the cookies. Take the dough out of the refrigerator and let it come to room temperature. Don't let it reach complete pliability. The dough should still be rather stiff from the refrigeration. Preheat the oven to 375°.

Roll out the cookie dough between two pieces of parchment paper (saves on gluten-free flour on the board). This dough doesn't go paper thin, so you'll have cookie with a bite to them. Cut out with your favorite shapes.

Bake for 8 to 12 minutes, depending on your oven and how crisp you like them. Let them cool for 10 minutes before eating them. I know. Try.

Makes about 15 to 20 cookies, depending on the shapes.

A very Merry Christmas and Happy Holidays to you and yours!

Abundantly Thankful ~

As the snow swirls about outside and the winter wind has let us know of its presence and persistence this week, if feels as though it's time to surrender to the season. I'm a skier and don't mind seeing the white fluffy stuff beginning to accumulate all around, though I have to say this year in particular, I'm just not thrilled about being cold! But as we all transition into winter we are reminded once again that Mother Nature is really in charge and the blessing of our region with a beautiful blanket of snow so white is inevitable and well-received.

With the hustle and bustle of Thanksgiving this week and many of us traveling to see family and friends, I feel that it's so important to take a breath and take stock in all of our blessings, big or small, with the best blessing of all being the gift of life. Before I subject myself to being groped at the airport tomorrow and face the thousands of other annoyed travelers crying, "just give me the x-ray machine," I'll try to adjust my attitude and be thankful somehow for the fortune of being able to fly...on a plane. I mean really, it's still amazing to me how we all take jumping on a machine that flies through the sky for granted, choosing to complain about a myriad of inconveniences that plague travel these days...no domestic food service, lack of quality peanuts and hey, paying for an airplane blanket now! While these are all truly justified complaints (wink), when we take a step back from all the abundant conveniences we have come to know as "normal" I'm reminded of just how many souls there are living all around the planet, and in our very midst, who will never set foot on an airplane and whom are simply surviving in this beautiful, tough world we all share and call home.

Lately I've been in the mood to purge all of my belongings, rummaging through every closet, drawer and dresser realizing that I have too much - like way too much. It seemed like the perfect time of year to recognize all that I own and then share my abundance with others. As I compiled my clothes and shoes I was almost embarrassed by the volume of what I have accumulated over the years, somehow perhaps feeling "entitled" or "in need" of these material possessions - it's a farce folks. I've been blessed to have traveled a fair amount thus far in my life, and it's glaringly obvious to me that as Americans we are rich beyond our means. I don't mean money in the bank or fancy cars (though that's around us), I simply mean that we are taught to and able (more easily than other societies) to accumulate goods and products at every turn. Have you checked your mailbox lately? The ridiculous amount of catalogs, e-blasts, sale coupons, Black Friday frenzy...my goodness, it is insane to me. I've become increasingly aware that our society literally force-feeds all of us to spend, to need, to buy, to WANT. So as part of my purging process, I have also canceled catalogs and e-mails and decided to live more like the those I know from other countries - where the simple philosophy of, "less IS more" is now guiding my way. Perhaps it's my age or some small trinket of wisdom that's crept in on the journey, but living with less truly feels like the pathway to authenticity.

It's tough to transition from soulful cleansing to gluten-free gorging, but here goes...Not really. The same philosophy can also apply during a Thanksgiving feast. There's only so much food we can really consume in one day! My family has decided to pair down our gluten-free Thanksgiving dinner this year, focusing on quality food and time together vs. 20 appetizers and waaaaay too many desserts that we had grown accustomed to during the years when my dear grandmother/chef was still with us.


I love deviled eggs. This recipe that I found in this month's Sunset magazine is gluten-free and a winner. I'll be preparing this on Thanksgiving as part of my GF appetizers, sure to please everyone!

Mediterranean deviled eggs ~
Serves 8

- 8 Large eggs

- 3 Tbsp. mayonnaise (GF of course)

- 1 1/2 Tsp. Dijon mustard

- 1 1/2 Tsp. white balsamic vinegar

- 1 1/2 Tbsp. each coarsely chopped kalamata olives and capers

- 2 Tsp. chopped flat-leaf parsley

1. Put eggs in a large saucepan and cover with water. Cover pot and boil 12 minutes. Drain and rinse with very cold water to cool quickly.

2. Mix mayonnaise, mustard, and vinegar in a small bowl. Peel eggs, then slice in half. Separate yolks from whites and put whites on a serving plate. Stir yolks into mayonnaise mixture. Gently mix in olives and capers.

3. Fill whites with yolk mixture. Sprinkle tops with parsley.

4. Dash of smoked paprika optional.


I'm a huge fan of raw nuts of any kind - they are packed with so much goodness and make a perfect warm appetizer to serve for any holiday gathering. This one is a particular favorite.

Toasted herbed almonds ~

- Combine 2 cups raw almonds

- 2 Tbsp. sea salt

- 1 Tbsp. finely minced rosemary

- 2 Tsp. olive oil.

Roast all ingredients on a sheet pan for 10 to 12 minutes at 350°. Serve in bowl.

I believe that it is so important to be thankful for every meal and not simply to give thanks on Thanksgiving. Eating and cooking gluten-free over the years has truly taught me how to appreciate every bite of safe food I'm fortunate enough to eat and has made me so aware of the value of good nutrition.

I am constantly reminded of a story told to me in years past by a dear friend in Santa Barbara who is a Chinese/holistic healer. She had once seen an art exhibit on display in Paris of actual photographs of food that had been "blessed" or prayed over in some way prior to being ingested. The exhibit featured photographs of the chemical components and molecular structure of the food before it was prayed over (by no particular religion) but simply given thanks for by someone, and the same foods photographed after. I too, later saw the exhibit in Paris and upon viewing this incredible display of art and life before my eyes, was transformed by the power of giving thanks for even the smallest meal. You see, there was actual scientific proof of how the foods that were prayed over had been chemically transformed and manifested - It was simply astounding.

The power of gratefulness.

Happy Thanksgiving and blessings to you...and don't even think about sneaking a tiny peace of bread or pie that's NOT gluten-free!

Fall Feature ~

Now that Halloween has passed and everyone has recovered (hopefully) from their sugar high, it's time to stomp around in the crunchy, colorful fall leaves blanketing the ground and feast our eyes upon the day of feasting, Thanksgiving. I can't believe that I just wrote that - wow. Personally, I'm not thrilled about the holidays being right around the corner nor the fact that Daylight Savings pummels us this Sunday...can you say dark before we even leave work? Let's put it this way...my Hawaiian tan that I worked very hard to achieve has faded as quickly as the passing daylight.

Speaking of topical islands...Here's some fun news...I'm the Featured Travel Review for the month of November on the Gluten Free Travel Site.com's web site and blog. It's an honor and always fun to write about safe places to eat, gathered while traveling and exploring new cities and restaurants. My reviews are about some of the wonderful restaurants we ate at in Hawaii waaaaay back in September - My goodness...it's been two months already passed. Have a read and jump on a plane to try these wonderful restaurants. The Big Island of Hawaii is my favorite and truly rocks...literally, as in Lava Rocks everywhere!


I really like Karen Broussard's Gluten Free TravelSite.com and Blog - it's a great way to read all about restaurants around the country and the world submitted by regular customers just searching for safe and delicious gluten-free dining. If you submit interesting and informative restaurant, hotel, cruise or resort review and yours are chosen to be featured, you'll also win great gift cards and discounts to a favorite restaurant.

Be sure to create an account and start submitting your reviews today!

Another bit of tasty news...I finally visited Haven on Earth Bread & Bakery Co. a.k.a...a Gluten-Free bakery in South Reno on Double R Blvd. It has that "real bakery" feel and it's loaded with all kinds of breads, muffins, doughnuts (Yes!), cookies and pastries. I picked up a couple of really yummy sweet rolls and two loaves of bread; focaccia cheese and whole grain. They also serve lunches now and I was pretty impressed with their menu. I'll be visiting again soon as I do my eating research in preparation for a gluten-free article I'm writing for the spring issue of Edible Reno-Tahoe magazine - very exciting, so stay tuned.

Say adios to those carved pumpkins folks, don your apron and get ready to start baking Pumpkin pies! And if anyone has a favorite recipe that's gluten-free and will be featured on your Thanksgiving table, please send it my way. We'll be posting our favorites!

Gluten-Free Halloween ~

The spookiest day of the year is just around the corner, Halloween - isn't that hard to believe? I have such fond memories of trick-o-treating through our Northern California neighborhood as a kid, buckets bursting over the top with candy as my friends and I safely made our way up and down every street in our neighborhood...ahh, the good old days.

That was long before I was diagnosed with Celiac and wouldn't have had the slightest clue about all of the ingredients wrapped up inside each piece of candy. At that time, it was our parent's job to search for opened wrappers or something that looked "suspicious"...but gluten, heck, that was the least of our worries. Come to think of it, I didn't even know what gluten was!

Oh how times have rapidly changed. Now Halloween for a Celiac child or even us big kids means diligently reading wrappers and ingredient listings to ensure that no trace amount of gluten sneaks in. I've found some fun and information articles about safe Halloween candies, some tips for enjoying this holiday safely and gluten-free, along with some fun homemade recipes sure to please the most particular goblin or Superman.

- Gluten-Free Safe Candy List

- Five Tips for Enjoying Halloween Safely

- Ten Gluten-Free Yummy Candy Recipes

- Fun Gluten-Free Halloween Foods

Have a safe and fun Halloween everyone!

Fresh Start...

I'm on my way back from the dark depths of gluten intoxication, having not eaten much for a solid week...but greatly looking forward to some solid and substantive nourishment. Slowly but surely, I'm reintroducing some protein back into the old diet and soon I hope to be eating some fresh veggies and salad, my main staple.

The sun is shining again this week (literally) after a deluge of rain that lasted for days giving the fauna and flora a greatly deserved and needed dose of moisture. It seemed that the darkened sky was reflecting my state of being and health, but honestly, I didn't mind the thunder and downpours...what I did mind was the debilitating brain fog, stomach pains and nausea. I'll be happy when all three decide to move, on like the passing of a storm.

The week before I dared sip a virgin Bloody Mary, I had ventured to my hometown of San Francisco for the weekend with my mom to hit the Farmer's Market and visit some dear friends. I was delighted to discover Mariposa's new kiosk in the market packed with delicious gluten-free sweets, cookies, and breads - Yeah! I bought some yummy Russian tea-type cookies and two loaves of their brown rice loafed bread that I had been using to make some bruschetta.

Flavorful Bruschetta -

- Just toast the sliced pieces of bread, drizzle with olive oil, toss on some baby Roma tomatoes, add fresh Basil, and drizzle some Balsamic vinegar...then it's mangia mangia time!


This other pretty salad is a fall staple for me - and I love throwing on some fresh walnuts, cranberries, pumpkin seeds and eating up this season's fantastic tomatoes - how lucky we are to taste such little morels of nature just bursting with flavor and zest.

If you are looking for a quick and nutritious lunch or addition to your dinner entree, whip up this fall salad and enjoy:

Fall Salad: Serves 2

- Red Butter lettuce, half head washed and separated

- Fresh-roasted Chicken - cut into pieces and use as desired

- Ripe avocado - I just use half for myself (serve amount desired)

- Feta Cheese - Sprinkle 1/2 cup over lettuce

- Baby Tomatoes - Halve, distribute over salad - I'm in love with the orange ones!

- Nuts - I like to sprinkle 1/2 cup of walnuts, pumpkin seeds or sunflower seeds on the salad for extra crunch and nutrition

- Dried Cranberries - Use 1/4 cup - sprinkle over lettuce

- 2 Tbsp. Olive oil - Drizzle over salad

- 4 Tbsp. Fig Balsamic - Drizzle over salad (I use this stuff on everything!)

- Salt and pepper to taste

- This is also a perfect time to slice a few pieces of your Mariposa bread, toast and drizzle with olive oil

Enjoy and keep an umbrella handy - it is fall, you know.