Joy Turns to Pain ~

Two days after my last post, I was severely gluten poisoned AGAIN while eating out at an Italian restaurant who serves gluten-free pasta and professes to know what they are doing. That's all I can say for now, but the experience of being sick in bed for the past seven days-plus has caused me to seriously rethink how the world really views Celiac Disease and how dangerous it truly is to eat at restaurants, even when they "profess" to know what they are doing and have an understanding of eating "gluten-free"...I can tell you that most really don't have a clue. I don't mean to sound down-trodden and pessimistic, because I'm an optimist who loves to live large, but after the week and a half I've been living through due to the tremendous stupidity of a few, I feel my sentiments are justified.

What amazes me the most is the fact that our culture still doesn't get it. As Celiacs, we are so focused on finding new products, safe food, and "fun" things to eat, we become a bit consumed within our own world and on our own survival. What I'm finding out over the past twelve months, however, is that as aware of this disease as many of us are, or as knowledgeable as we can become from reading and research, this philosophy of understanding GF cooking does NOT translate well into a restaurant kitchen - it's truly a crap shoot every time you order out.

Something needs to change - I'm going to do something about this.

It's time.

Chances are, I will be out of commission for the next few weeks and not writing any new posts until I fully recover. If any of you have other restaurant experiences that you would like to share with this blog, please email me.

Gluten-free News and International Pasta Talk ~

I was perusing "Gluten-Free Girl's" blog today and was as usual, captivated by her writing style and knowledge of food, and after reading each of her posts I'm always left with hunger pangs and feelings of inspiration to cook and try new recipes.

In her (Shauna Ahern's) latest post, she links to a couple of terrific NPR Morning Edition stories, one of which she was interviewed for by heath reporter, Alison Aubrey. Have a listen - it's a very interesting story. And another story that ran earlier this week on NPR regarding Celiac Disease - How did we become so cool?

In my quest to stay informed on all-things-gluten-free, I signed up a while back for Google Alerts that pull an amazing amount of GF stories and articles each day, delivering them to my in-box. I strongly recommend you doing the same - you'll be amazed how tough it is to stay current with all the news that swirling around the gluten-free world...a world that's expanding by the day. This fact triggered a memory for me the other day and made me question (gratefully, of course) why it's taken the United States so long to catch up with the rest of the globe, when it comes to news and the labeling of gluten-free products.

My memories specifically reminded of the two trips I took to Rio de Janeiro, Brazil some six years ago - as I roamed through the markets of Ipanema I recall coming across many products that were specifically labeled for non-gluten eaters and remember standing in the aisle of this downtown grocery store in total awe of what I was reading and holding in my hand. Man, I wish that I had taken some photos! There were broths labeled as safe, and an interesting type of pasta that was really good, along with some various other crackers and products that most-likely didn't taste that great, but honestly six years ago to find a product safely labeled and shelved in Brazil, was a miracle to me and my taste buds were simply thrilled to be eating safe food.

The photo of today's pasta lunch leftovers (above) is a maiz/corn pasta that I bought in Italy a while back and have saved and savored, as it's now in short supply in my pantry. It's a lovely little shell-ish shaped pasta that holds its form and flavor quite well and has a really good taste.

For this quick, healthy meal I simply boiled some sliced zucchini with the pasta, added a bit of olive oil, sea salt, fresh tomatoes, a little bit of turkey, mozzarella, an egg on top and voila - Mangia time!

It's so easy to create such as simple, yet healthy, flavorful meal with fresh foods and in under 30 minutes - I really hope that our American culture will one day embrace this concept and that more and more children can eat real food.

How do you like to cook your GF pasta?

I would love to hear some suggestions and new recipes and where you have found your favorite GF pastas.

Cheers and Obrigada!

Birthday Fun for All ~ GF Cake and Pizza

So guess who turned 66 years old and guess which cake is gluten-free?

Well, the gluten-free mini vanilla cake with chocolate ganache frosting was all mine...and as for the big cake with the "66" candles on top...it was in honor of my wonderful father's birthday last weekend, which was celebrated in San Diego with my brother and his family.

Whenever there's a family birthday celebration, I am always so blessed and appreciative of how everyone insists on making sure that I also have some sweet-treat to enjoy after the candles have been blown out and the regular cake cutting begins. Isn't that kind of them?

I think so.

This delicious little treat came, once again, from the Jimbo's Market in Carlsbad. They have a great GF baker on-site and she comes up with some yummy and tempting treats that never disappoint.


But what really touched my heart was how my sister-in-law and brother (and adorable nephew) were so concerned about making sure I could enjoy dessert during my dad's birthday dinner. They really went out of their way to find just the right dessert that was perfectly gluten-free and something that I would enjoy. I've learned through having Celiac Disease how those loved ones in your life truly step up to the plate, always ensuring that I never feel "left out" so to speak, when we are all either eating out or cooking at home. It's a good reminder for me to stop and say "thank you" for my family and friend's true kindness and consideration.

Food is a funny thing. We need it for survival, obviously, but the amount of pleasure and true joy that is derived from eating a deliciously prepared meal is unrivaled. In Europe, especially, the act of "eating" and preparing a meal is like no other and I truly admire the art and thought that goes into the age-old philosophy of cooking food that comes from the earth and is unprocessed and eaten just as God intended. I too, try to prepare most all of my meals in that old-world style, though I realize that from time to time I get seriously caught in a "food rut" and loose my creativity. Unfortunately I'm there now, and in real need of some inspiration and time to let my creative cooking juices flow and hunker back down with organic, fresh produce, homemade soups, and exploring new GF grains, etc.

I'm pretty certain this weekend could be the right opportunity to get back to my "roots" - my vegetable roots, that is and start cooking and feeding my body pure goodness. I've recently discovered that an old friend and I are both on a similar path regarding how we eat, and what we eat, due to our specific diseases. She's an amazing woman and will soon be appearing as a guest blogger on this site - so stay tuned. I know she'll bring along with her words, an abundance of wisdom and a delicious recipe or two, to boot.

Getting back to last weekend's San Diego trip, I also wanted to mention that when my family picked me up from the airport at 9 p.m. (due to an hour 1/2 delayed flight) I was greeted with a hot, fresh gluten-free pizza in a REAL pizza box! I swear just experiencing the joy of opening a "normal" pizza box was all I needed - then I proceeded to eat half of that little 8" round delight on the way to my brother's house. I had no shame nor control as we sped up the I-5!

I do, however, feel a bit guilty about the fact that I was in such euphoria over being presented with my own take-out pizza, I forgot to snap a photo of it for this blog- ooops!

Don't blame me, blame Borrelli's Pizza and Italian Food in Encinitas, CA for my altered state - and the next time your are visiting So. Cal - GO GET ONE for yourself.

Eat well - eat real food!

Relaxing in Graeagle, gluten-free ~

My family's favorite get-away location has always been the quaint, charming town of Graeagle, CA nestled in the Sierra's. It is one of the very few places throughout our lives that has not changed. The market is still the same with it's original creaky wood floors, the Mill Pond is still filled with mossy water that everyone loves to swim in, and the tiny red and white-trimmed houses and shops that decorate the "downtown" are exactly the same as they were 37 years ago when my parents and grandparents jointly purchased a little green house that we called our summer home for many years.

This past holiday weekend was spent in Graeagle, hiking and lounging, golfing at dusk and BBQing on the most scenic patio deck in all of Plumas county - good times. I also learned this weekend was that there's yet another safe place for a Celiac to dine for either lunch or dinner, at the Coyote Bar and Grill. They serve a mean margarita and corn chips with fresh salsa and guacamole that's all safe and gluten-free...but watch out for the Cowboy Caviar - that's NOT on our menu. They also serve fresh fish and a variety of menu items that can be easily modified for someone avoiding all-things-gluten.


Last weekend after a round of golf, we also ate at the famous Iron Door in Johnsville, CA just a ten minute drive from Graeagle. I've eaten there on many different occasions throughout my whole life, but obviously after my Celiac diagnosis and a change of restaurant ownership, I always feel compelled triple-check what I can and cannot eat. In this instance, I was able to dine on the shrimp scampi with an amazing white wine, butter sauce and mushrooms - they use CORN starch in almost every dish, including the soups!

So if you are in search of a wonderful weekend get-away and a couple of safe dining locations, you are in luck. Your eyes will be able to feast upon gorgeous landscape while your stomach will be sated and safe.

Cheers!

Kale, the super food ~

So my darling, tiny Pilates teacher, Jackie, has been singing the praises of Kale for months now during our twice-per-week classes. I have to admit, before Jackie's raving, I had never eaten Kale nor paid much attention to it as I perused the produce aisle at the grocery store. But after listening to her excitement about this super-food and all of it's nutritional value, health benefits, and how it's so simple to prepare, I decided that it was time to expand my world of vegetables and give Kale a try...but of course, I had to put my own gluten-free spin on the recipe.

I highly recommend buying a big, leafy bunch of Kale this weekend and giving it a try - it's delicious and there are so many ways you can "taste it up" and so many options for combining it with a yummy protein (grilled shrimp for example) and starch (Basmati rice) for a complete meal, or just a snack.



(I buy this garlic salt at the San Francisco Ferry Building farmer's market -it's the best!)


(This is a tasty GF soy sauce, but very salty -doesn't take much)

To create what you see above, use the following recipe:

- 1 Bunch of fresh Kale (organic if you like)

- 1/2 Fresh lemon

- 1 Leek

- 2 Tbsp. of organic Olive Oil

- 2 Tbsp. of sesame seeds

- 2 Tbsp. of gluten-free soy sauce (organic Tamari gluten-free)

- 1 Tsp. of fresh garlic salt (Allstar Organics)

Slice 1/4 of the white end of the leek into thin spirals and saute in large pan with olive oil until they turn a yellow-golden color. After washing the Kale, slice each leaf off the stem (run the knife down either side of the stem) - essential to the flavor of the Kale. If you leave the stem on, its bitterness will ruin the dish - trust me! Then slice up the Kale into large pieces and toss into the saute pan with the leek. Add your gluten-free soy sauce, sprinkle in the sesame seeds and garlic salt to taste. Make sure to thoroughly mix the Kale with all the ingredients for 3 minutes. (Shortening the cooking time ensures that more of the nutrition is not cooked out). After 3 minutes, the Kale should turn a darker green and a bit wilted but still maintains it's shape.

Remove the Kale from the saute pan into the bowl/dish of your choice and squeeze 1/2of a fresh lemon over the dish. The lemon is the key and brings out an incredible flavor.

Enjoy!

Hasselbeck Book Stirs Controversy ~

I found an interesting article about some new information regarding Elizabeth Hasselback's new book - I do share some of the same thoughts and concerns that Elaine Monarch has expressed, and I watched EH's interview on Larry King and was disturbed by the reference to Celiac as "an allergy". I also think the title of the book is a bit misleading -

Read this open letter from Elaine Monarch, Founder and Executive Director of the Celiac Disease Foundation, regarding Elisabeth Hasselbeck's new book "The G-Free Diet."

What are you thoughts and opinions about this?

Guest Blogger Day ~

My dear friend Alison was so generous to share her time and words as this Friday's guest blogger ~

As the best friend of a Celiac (who’s the owner of this blog) I am forever conscious, or better yet, painfully aware, of the ingredients listed in my favorite foods and snacks; delicious goodies that I know my dear friend could never enjoy as a celiac. With that in mind, I try to empathize with her situation and eat similar foods that I know are also healthy for me, treats that I find or products that she suggests.

While strolling through Whole Foods in Monterey the other day, I stumbled upon a particular little “yummy” that I just had to try out. Blue Diamond Nut Thins, a gluten free cracker made with nuts and rice. The company is also a proud supporter of the Celiac Disease Foundation. Perfect!

I wanted to share my good fortune with Aimee so I called her right away to let her know about my wonderful new snack and to my surprise she knew nothing about these scrumptious little crackers. What terrific news it must be when living on such a restricted diet when you find a tempting new treat to try. And try you must, for these little crackers are so delicious I can’t put them down. Thankfully, one serving consists of sixteen crackers. I’ve tried the cheddar and pecan flavor and find them irresistible and I think you will too!

Snack to your hearts content with the peace of knowing that these gluten-free treats won’t let you or your stomach down.

Visit Alison on her website or at her equestrian training stable in Monterey, CA