Chinese New Year

I hope everyone had a wonderful Christmas/Hannukuh (however you choose to spell it)/Kwanzaa/Pagan celebration of winter. I spent mine with the flu, which is also why I haven't updated since Christmas Eve.

Now it's time for the new year. While I don't carry on a lot of traditions from my childhood, there is one I observe religiously - New Year's Eve dinner is always Chinese food. When I was a kid, mom would order a bunch of take-out, and we'd get to have virgin strawberry daquiris. We'd stay up, watch movies, and just hang out. A few years ago when I had a NYE party, we ordered 10-12 different dishes from the local take-out place (.5 miles from my apartment - it was wonderful. I practically lived there), and everyone shared. Aside from keeping the shrimp dishes separate so Mike didn't die from his shellfish allergy, it was pretty easy.

Fast forward 4 years. Chinese take-out both tempts and terrifies me. Most places aren't going to use a GF soy sauce, and I'm sure cross-contamination is everywhere. I know PF Changs has a GF menu, but I find them to be completely overrated. Their food isn't anywhere near good enough for what they charge. I've had $3 take-out that's better. So there was only one option left: make it myself.

I made roasted pork lo mein a few years ago for a couple of friends. Two of our close friends had just been through break-ups within a month of each other (with fiancees, no less), and so we had them over for dinner a few times. It may have escaped your notice, but I tend to cook for comfort. The lo mein was a huge hit. That time, I did everything in the oven and used udon noodles.

This year, given the flu and all, I'm not really up for that, especially because I'll be taking enough time later making chicken spring rolls in rice paper wrappers. So I threw everything in the Crock Pot. You can use whatever you like, but here's how I did it (note, I just put this in, so I'll have to update later with how it turns out):

• 1 pkg boneless pork short ribs (trust me, they're the best meat for this - pork chops aren't nearly as good in it)
• 2 stalks celery
• 4-5 mini sweet peppers
• 2 cans baby corn
• 2-4 heads of broccoli (I like a ton, so I used 4)
• 1 can sliced water chestnuts (you can use more, but hubby hates them, so I go easy)
• 2 cans sliced mushrooms (or 1/2 pkg fresh ones)
• 1 bottle San-J GF teriyaki sauce
• 1 can Dynasty hoison sauce
• 1/2 c vegetable broth
• 1 Tbsp chopped garlic
• light sprinkle of MSG (don't judge - I wanted the take-out flavor)

Chop the veggies and ribs, and throw in the slow cooker. Add garlic. Mix the veggie broth, MSG, hoison sauce, and teriyaki sauce in a measuring cup with a pour spout. Pour 3/4 of the mixture in the crock pot, and pour the rest back in one of the sauce jars/bottles to pour over the noodles later.

And that's it. I'll just cook the rice noodles by the package directions, pour the sauce over, and mix in the pork and veggies. For the spring rolls, I'm using chicken, green onions, cabbage and carrots. But that will have to be another entry - they may be a disaster.

Here's to 2013 being happier and healthier than 2012!

Such a Ham

When my husband and I were first dating, we would go out to dinner every year with his dad's family a week or so before Christmas. We didn't see each other often, and it was a great way to catch up. However, his grandfather, grandmother, and uncle all passed within a relatively short span of time, and after that the get-togethers sort of trailed off. I missed everyone, so this year I told my husband I wanted to have them all over here for dinner. It's cheaper than going out, and it meant I would get to cook - and make sure everything was GF.

Naturally, given that I'd be feeding ten people, I wanted something simple that would go far. I chose ham. Why? Because it's relatively inexpensive and difficult to mess up; and because pork is delicious. I may or may not have gone a little bit overboard in buying a ham that was 14.15 pounds. Quite possibly I'll be eating ham for the next month.

For sides, I made potato soup (my mother-in-law's favorite), and roasted broccoli. Which, by the way, is my  new favorite food. I didn't add the Parmesan or pepper like the recipe calls for, but you knock yourself out with it. That link is the recipe for the broccoli, but I just kind of ad libbed the ham and soup, so here are the (approximate) recipes. Remember, all measurements are eyeballed. Adjust as needed to taste.

Sweet & Savory Apple Baked Ham

• 1 semi-boneless, heat & serve ham (maybe get only as much as you need - although the 14 pounder was gorgeous)
• 1/2 c beef broth
• 1/4 c apple cider vinegar
• 1 tsp dried rosemary (crushed)
• 2 tsp garlic powder
• 3 Tbsp orange juice
• 2 red delicious apples, sliced

Preheat the oven to 325. Place ham in a large roasting pan. Combine all ingredients and pour over ham. Place apple slices around ham in the pan. Cook for 18-24 minutes per pound. Check every 30-60 minutes and baste as need. Add more broth, vineger, and/or juice if it starts to run dry. Let sit for 30 minutes after removing, then carve and serve.

 

 

Stephane's Slow Cooker Potato Soup

• 5 lb bag of potatoes (a few potatoes per person is a good guideline)
• 1 yellow or orange pepper, roughly chopped
• 4-5 green onions, roughly chopped
• 3 cloves of garlic
• 2 tsp celery salt
• 1 c milk
• 2 c broth (veggie, chicken or beef - I adjust based on what I'm serving the soup with. In this case, I went with beef)

Wash and peel the potatoes (or have your hubby peel them like I did), and cut them into chunks. Place in a pan, and fill with enough water to cover the potatoes. Bring to a boil, and let the potatoes cook for about 30 minutes - until they are fork tender. Drain all but about 1/4 c of the water from the pan, and mash the potatoes. It's ok to leave chunks here - I like them in my soup. In a food processor (or a blender), combine milk, broth, celery salt, garlic, onions, and pepper. Blend. Pour mashed potatoes and broth mixture into the slow cooker. You can leave it on keep warm, or put it on low. Because the potatoes are already hot, it cooks pretty well. If you don't have a slow cooker, you can always just add the broth mixture on the stove and let it simmer for a bit.

 

 

 

While there was no leftover potato soup or broccoli, there was a ton of leftover ham. So last night we had a friend over for ham, roasted broccoli, and rice with roasted peppers that was cooked in the ham drippings (with the fat drained off). It's times like these that I'm so thankful for all the incredibly delicious foods I can still eat. And you will be too, if you just remember this: bacon, wine, and (most) chocolates are gluten free. Enjoy!



"You can't have beer? That's just sad!"

My apologies to my three readers for my two week hiatus. Between prepping for the holidays and doctor visits, I'm a bit behind on quite a few things. Two updates today - one for educational purposes, and one so delicious you might drool on your keyboard (note - by reading the second post, the audience agrees to release me from any liability for water damage to your computer).

When you find out you have Celiac (and even when you've known for two months), it's only natural to be a little (or a lot) sad. You have a chronic autoimmune disorder that has completely thrown your life into upheaval and can lead to all sorts of other problems, and, on top of that, you can't even sit down to a bowl (or a tub) of cookie dough ice cream to fix that. But I found out the other day that there's actually more to it. Celiac's physical effects can make you sad without you even having to think about a future devoid of greasy take-out Chinese.

According to my doctor (as well as this article), one of the substances in our bodies that helps us produce serotonin (the "happy" chemical) is folic acid. I don't know about you, but generally when I hear folic acid, I think pregnant women, not mental health. But lower levels of folic acid can mean decreased serotonin, and in turn can lead to depression.

So what does that have to do with Celiac? Well, every time someone with Celiac eats gluten, it damages the villi in the intestine that help absorb nutrients (as we've previously discussed). Which means that they're not absorbing as much folic acid as would a person without that damage.

My doctor put me on Deplin - a prescription strength dose of folic acid. If you're having issues with depression, you may want to ask your doctor about adding a supplement as well. Remember - your gut affects everything, and that includes your mental health. Getting well means taking care of your whole self. Now, go read the next post. If the thought of that meal doesn't make you happy, I don't know what will.

Thank You, Steak, for Being GF

Today I had another first - my first time having to ask someone at a restaurant if a food item was gluten free. This may not seem like a big deal. You ask a question, you get an answer. But for me, it's pretty huge. See, I don't like to be a bother, or make a fuss. For anyone. I have trouble sending food back, I almost never complain about service (although I will put in a comment if it's good), etc. So putting myself out there to hold up the line and ask a question was kind of nerve-wracking.

I ended up being Sakkio Japan's problem child. First, I had to ask two people three times before I got an answer about whether the teriyaki chicken is GF (which, by the way, was a vehement "Oh, no no no!"). Then they put fried rice instead of white rice (I was ordering for Mike, in case you're confused at this point), and I had to have them make a new one. At the very least, it helped me feel a little more comfortable about speaking up. They rolled their eyes at the rice, but not about the gluten question. And nothing exploded. Nobody died, no one kicked me out for being an annoyance. So that was good.

Of course, because I couldn't get the teryiaki chicken, I had to figure out my dinner when I got home. I had stopped at Aldi to buy meat (they have amazing steak, believe it or not), so I decided on beef tips & noodles - poor man/Celiac style. Here's the recipe (meaning, here's what I randomly threw together out of my cupboards - as usual, the measurements are estimates). No pictures - I was ravenous and didn't think to take any.

Gluten Free Poor Man's Beef Tips & Noodles

 

This recipe will serve two. Or one, if you're starving:

 

• 2 thin-sliced sirloin steaks
• 1/2 lb fettucine (I used rice, but I prefer corn & quinoa pasta)
• 1 can GF cream of mushroom soup
• 1 tsp garlic powder
• 1 sm can of mushroom pieces
• a few dashes of soy sauce

Sear the steak in a pan. You want it browned, but not over-cooked. Mine took about 5 minutes, and it was cut very thin. Cut into small pieces and set aside. Cook pasta according to package directions. Meanwhile, heat soup, garlic powder, soy sauce & mushrooms on the stove and let simmer. Drain pasta, add sauce and beef. Set pan back on the hot burner for a few minutes so the pasta & steak can absorb some of the flavor of the sauce. Serve & enjoy!

 



I Can't Waste Bacon

Obviously, I've been trying a lot of new foods. I haven't, however, been sharing those here like I should be. So tonight I'll let you in on what's delicious, and what's so gross I'd rather go hungry.

The best thing I tried (oddly enough on the recommendation of someone in the comments section of Udi's Facebook page) has been aloe juice, made by Alo. Despite the guy at Mustard Seed Market telling me last week that they didn't sell aloe juice, I was able to find it there on my own today (Side note - Mustard Seed is hands down my favorite place to shop so far. Not only do they have 2.5 aisles of gluten free foods, they also have 3 freezer cases. And everyone there is amazingly nice). So far I've only had the mangosteen and mango, but it was phenomenal. If you don't like pulp, or are weirded out by chunks of things in your drinks, you'll want to stay away from this. I like it, but I'm also bizzare. The only other person I know who will even drink pulpy orange juice is my husband. Chunks of aloe plant are in a whole new category.

My other favorite is Plentils chips, also found at Mustard Seed. The margherita pizza flavor was so good that I'll readily admit I at the whole (albeit relatively small) bag in one sitting. I could not put them down. Oddly enough, these are made by Enjoy Life. You may remember them as the makers of the caramel apple bars that made me want to burn off my taste buds. The garlic parmesan flavor is also super tasty. I even shared them with the hubby.

Pictured: a vortex of deliciousness that will suck out your will power.

 

 

 

The next thing I tried disappointed me more than just about anything. I am madly in love with Ancient Quinoa Harvest corn and quinoa pasta. Madly. Toss it with tomato sauce and tukey sausage, and I will eat more than a toddler in a Scrooge McDuck like bin full of Cheerios. So when I saw that they made mac & cheese, I was thrilled. I wasn't 100% satisfied with Annie's, so I was happy to have an alternative. I made up a batch, stirred in some turkey bacon, and sat down to something that tasted like a rejected science experiment that was attempted to make cheese bounce. Rubbery, chemically, and with a burn type undertone that reminds me of the smell if you try to heat up butter substitute (not margerine - the fat free squeeze bottle stuff. Don't ask.). I didn't want to waste the bacon, so I ate it. But I had to shake on a lot of minced onion to mask the taste (yes, I love minced onion in my mac & cheese. Please see above re: I'm bizzare). I'm going to stick to their pasta from now on. My brother-in-law's aunt said that the Kraft cheese packets are gluten free. So maybe that's the direction I'll go. Because really - I'd rather eat the brimstone-filled caramel apple bars.

 

But we'll end on a happy note. Two of them, even. Mike suggested we do a date night - watch movies, and eat appetizers for dinner. We used to do this at least once a month, but I wasn't sure how it would work with the GF requirement. Now, I'll preface this by saying I've been craving corn dogs for WEEKS. Mini corndogs are my kid food for when I'm happy, much like mac & cheese is my kid food for when I'm sad. Imagine my uncontained glee (literally - I couldn't contain it. I was grinning like an idiot in the aisle) when I found GF turkey corn-dogs (also good because I can't eat regular hot dogs) in Mustard Seed's freezer section. And they were phenomenal. I'm shocked that I managed to put some away for another time. 

 

While I was at Mustard Seed, I of course had to see what else they had in the freezer section. In addition to the wildberry waffles (also delicious), I bought a Bold brand deluxe pizza. This one I wasn't really sure about. I didn't really have a lot of choice - it was the only one I saw made in a dedicated facility. But it was also egg free, and dairy free, and was topped with a vegan cheese alternative. Now, I'm not a big cheese person. But I'll take a gooey pile of mozzerella on my pizza, thank you. To my surprise, it was really good. I might throw some real cheese on next time for texture, but my pizza craving was definitely satisfied.

 

 

Smile and say "Vegan Soy Product!"

 

 

Anyway, the point is, aside from the awful mac & cheese, it's been a good couple of weeks. There is absolutely a ton of delicious GF food out there. And I fully intend to find as much of it as possible. I'll keep you posted.



 

 



"I'm having a shame Triscuit"

Ok, so today's blog is a bit of an angry one. There's a bit of a stigma I've noticed that's placed on those who are gluten-free. Whether because of an intolerance, an allergy, Celiac, or whatever other reason. We are seen as picky. So what if we get a little indigestion? Can't we just take a pill? This spills over into television as well. Most recently, an episode of Glee featured an obnoxious individual asking if the veggie tray was gluten free, and stating later on that he was going to have a "shame Triscuit" and he didn't care if he ended up in the bathroom all day. The overall message is that we are annoying, and unnecessarily inconveniencing others.

First of all, Celiac is an autoimmune disorder. As I've mentioned before, consequences as serious as miscarriage, RA, and lymphoma can result if we eat gluten. A simple cross-contamination can put us out of the running for days at a time. If someone has an allergy that can cause them to asphyxiate, it's reasonable to ask that their food be cooked separately from those ingredients. I don't think anyone would dispute that. The same should go for Celiac sufferers and gluten. The problem, I think, is that people don't know it's that serious. I certainly didn't. A little bit of education can go a long way. And anyone who knows how serious Celiac is would never downplay it.

Except they would. While looking for restaurant cards today (which I feel ridiculous even looking for, and I shouldn't - I'm making sure I stay safe), I found some on a website specifically for those with Celiac that classified Celiac simply as "a gluten intolerance."

Which of these sentences makes you think it's a big deal to make my chicken on a counter that had flour on it: "I have a gluten intolerance," or "I have an autoimmune disorder that requires me to avoid gluten." Mind you, I am not at all downplaying gluten intolerance. It's painful and uncomfortable for those who go through it. I'm simply saying that people who have no concept of what Celiac is aren't going to get that I'm not just a picky jerk if that's the way it's phrased. And I would expect an organization that specializes in Celiac to know that.

Guess I'll just have to keep cooking. After all, I know what I can eat.

Ryan Gosling Loves Us

I got a text from my sister today. When I picked up the phone, I saw this:

 

I couldn't very well not share it...

Knowledge is Power. And Scariness.

Over the course of the last few weeks, Celiac has replaced anything else that may have been masquerading as the monster under my bed. (Although with my current set-up, I suppose it would actually be the monster in the drawers of my bed platform...) It seems as though every time I pick up a new piece of information, the monster grows. For instance, when I was first sick, we thought I had endometriosis. Anyone who knows me knows that the thing I want more than anything else in life is children. So anything threatening my ability to have them was scary. I was relieved in that sense when I found out I had Celiac. Then, today, I discovered that Celiac can cause miscarriage and infertility (along with yeast infections, diabetes, osteoporosis, anemia, thyroid disease, fibro, etc, of course).

First instinct? Yell at my intestines for being such jerk-wads. I mean, seriously - that's a total dick move. But, given that my ears and brain are in my head and not my abdomen, I didn't figure that would be terribly productive. Nor would my second instinct - curling up in a ball for awhile. So I decided to go with what seems to be counter-intuitive, given that the more information I have, the more of a total creep Celiac turns out to be. I decided to get more information. And more, and more and more. I decided I want to know everything I possibly can.

My first source is one that my friend Judy recommended after having seen a magazine at a friend's home - Living Without.  Living Without has tips, recipes, and information for those who are gluten free (as well as those with a few other dietary restrictions). You can subscribe to the magazine and get books (both physical and electronic), but you can also sign up for recipes and other info for free.

My next stop was my favorite stop for everything - the "shop" button on my Nook. For anyone who doesn't know, I'm mildly addicted to my Nook - a surgery gift from my wonderful husband. I found a book called "The Celiac Diet." I had searched through a few others, but this one seemed to be most on point with what I was looking for. The author has had Celiac her whole life, but wasn't diagnosed until she was 30 and ended up in the hospital. Fed up with the lack of Celiac knowledge among the nutritionists in the hospital, she went and got her ccertification in nutrition and weight management.

I'm only on page 8, but the most important thing I've learned so far is that not eating gluten will only prevent further damage. Extra steps will need to be taken to heal the damage already done. And, depending on how long I've actually had Celiac, I may never fully heal. Not saying that as a "woe is me" thing; just noting that I shouldn't get frustrated so quickly about not feeling better right away. The author said that by following what she's setting out in the book, she's gotten much better - her energy is back, her weight is stable, and she feels (for the most part) great.

All of this put together, along with whatever else I may find in the future, is going to be my flashlight. Because, as everyone knows, monsters hate flashlights.

"Happy" Turkey Day

I promised I'd share the good and the bad, but I'm not a fan of public whining, so this one will be short. I'm currently extremely frustrated. For Thanksgiving, Mike and I always go to my grandmother's house, and then his. I was really excited to see all the family. Then, shortly after dinner at my grandmother's, I got really sick. I know I didn't eat anything with gluten in it, so it was probably cross-contamination of some kind. I didn't want my grandmother to feel bad because it's definitely not her fault if I don't pay attention. But it meant cutting my visit down to about an hour and a half.

We got home, and I insisted that I could go to my in-laws' with Mike if I could just lay down for 20 minutes. Instead, I fell asleep on the couch. If you don't know me well, that may not seem like a big deal. But the planets pretty much have to align for me to sleep at all, and I've only fallen asleep on a couch 5 times. I was a little kid for two of those, and incredibly sick for the rest. So Mike went by himself.

It's just a little disheartening how little can set me off. And the Celiac can make me sick all it wants when I'm at work. I'll deal. But I hate that it took me out of my time with my family.

It's Ok to Not Be Ok

I didn't make the brownies. That's the first thing to get out of the way. We ended up out for the day. Tomorrow when I make pasta salad and an apple trifle for work (as well as butternut squash soup to take to my sister's for dinner), I'll make brownies, too. If I'm going to be in the kitchen anyway, I may as well.

And, obviously, I've decided to keep up the blog, at least for now. There were two things that put me on the "pro" side of things. The first was that I got sick - presumably from my Amy's pizza. I mean, kangaroos kickboxing in my abdomen kind of sick. It's the only out of the ordinary thing I ate, and they're not made in a dedicated facility. And I got severely ticked off about the fact that a) "gluten free" doesn't always literally mean no gluten, and b) a stinking quarter-teaspoon or whatever of wheat flour can put me down for a day. I swear, I'm going to have to start a comic to channel my hatred of gluten - Captain Celiac vs. the Gluten Goblins.

The second thing - the one that really pushed it - was that I burst into tears over wanting french fries. If that doesn't sound like one of the dumbest things to cry over, you must have very over-emotional friends. Yes, I know potatoes have no gluten. But a lot of places use some kind of coating. And even the ones listed as gluten free usually have the disclaimer that they're made in a common fryer. So a desire for french fries, combined with almost no sleep the last few days, made me cry.

And all of that got me thinking. The stuff I'm afraid will make me look like I'm attention-mongering - the details of how I'm feeling, etc - is the stuff I *do* need to be sharing. Not for pity purposes. But because I need anyone else going through this to know that it's ok to not be ok. Yes, there are a lot of gluten free foods available. And hopefully those around you will support you and remind you of that. But sometimes, in the face of all of that optimism, you feel bad about feeling bad. Like it's wrong to be depressed, or upset, or frustrated.

First of all, feelings are never wrong. Actions and words can be wrong, but not feelings. Secondly, if you have Celiac, you have a chronic autoimmune disorder that can cause pain, fatigue, bloating that makes you look pregnant (and garners you dirty looks b/c you're too bloated to wear your wedding ring), and a whole host of other physical and psychological damage. You are allowed to be depressed, upset, or frustrated. You are allowed to put the bottle of dressing back on the store shelf a little harder than necessary because you're ticked about the modified food starch in yet another of your favorite foods. You are allowed to cry over french fries. I give you permission.

So I'm going to keep sharing here. Hopefully I'll mostly keep it to food reviews and recipes (the latest of both being that sai fun is delicious, and naturally gluten free - I had it with turkey broth, mushrooms, chicken & seasonings tonight for dinner), but I'm also going to let you in on the ugly stuff. I might not tell you every time I cry over french fries, or have to leave the store because I can smell the bread baking. But I will share enough to let you know that I'm right there with you.

To Blog or Not to Blog

Ok, I know I've been bad about my "a couple times a week" posting on here. And I promise there is actually a reason - I don't actually know if I want to continue this. So I'll go ahead and lay out my pros and cons - maybe getting it all out will help me make my decision.

To Blog:

1. I haven't found many other blogs that start at the beginning with Celiac. And many gluten free blogs aren't about Celiac at all - just intolerance and/or healthy living.
2. I like sharing recipes (mostly because I like feeding people, and if you're not in my apartment, sharing a recipe is the closest I can get).
3. It helps me organize my thoughts.
4. It helps me feel better when I'm craving cake and going out of my mind because I can't even have olive oil mayo (modified food starch - hooray).

Not to Blog:

1. I am not one to go spreading my issues all over the internet. Anyone who reads this who's one of my Facebook friends will note that I didn't post anything about my illness for the year and a half before I had a diagnosis. I didn't post about my surgery, the crippling pain, nausea, exhaustion, or the fact that most days I went to work, came home with barely enough energy to read for half an hour, and collapsed into bed. And I only started posting after my diagnosis because I figured that if I had no idea Celiac symptoms looked like that, other people might not either. To me, constantly posting about an illness just feels like a bid for pity and attention, and I don't want to be that kind of person.
2. I'm not really breaking any new ground here - there are other gluten free blogs that give recipes, food reviews, etc.
3. I have about 5 readers, and one is my mom. 
4. Alternately, if I get more readers, posting is one more thing to worry about - I won't want to let anyone down who does read regularly.

So, I have an equal number of pros and cons, but that doesn't mean the choices are equal. I'm going to sit on this for a little while, and see how it goes. I am having my first go at gluten free brownies today (from a mix), so if they're really bad (or really good), I'll probably end up caving and just keep posting. After all, if I don't save you from bad brownies, who will?

Laughed So Hard I Cried - Or Maybe I'm Just in Mourning for Cake...

So, I've been grocery shopping about 10 times since I found out I have Celiac (note - clearly these weren't full shopping trips. I go when I realize I need a few things. I should probably work on that). I've gotten some wonderful things (like Apple Cinnamon Chex - all Chex are gluten free), and some things that almost made me throw up (like Enjoy Life caramel apple chewy bars. I swear, they're made of sawdust, glue, and just a pinch of brimstone). It's still a bit disheartening - every time I see "modified food starch" it makes me want to Hulk out and smash the aisle. 

So it was wonderful tonight when (completely unexpectedly), I got to have a laugh about being gluten free. Mike and I were watching "John Pinette: Still Hungry." I LOVE John Pinette. (If you've never seen his stand up regarding France and Italy, you haven't properly laughed. If you do watch it, know that the Italian waiter is EXACTLY like my grandmother and great-grandma).

After his usual food, Bed Bath & Beyond, and other jokes, John announces that a doctor told him he's allergic to wheat and should avoid gluten. Best quote? "I said, 'what has gluten in it, pray tell?' You know what has gluten in it? EVERYTHING!!!!!" From realizing how much he can't eat, to describing how gluten free bread broke his toaster, the whole thing had me cracking up. I definitely needed some comic relief, and this was it. I didn't even get jealous that he can still eat barley. Here's a link to the first part of it on YouTube. For the whole video, I recommend watching the entire special - it's wonderful.

"I Got the Bunnies" Just Doesn't Have That Ring to It

Everyone I've lived with as an adult has been made aware of the "Mac&Cheese and Kool-Aid Rule." The rule states that if you come home to find me eating mac & cheese with hotdogs cut up in it and drinking Kool-Aid (especially cherry or lemon/lime), just hug me. Nevermind asking about my day. Just hug me. Why? Because this is a food combination I only indulge in if I'm extremely sad/upset or have had a bad day. And I don't just mean regular bad day. A MC/KA meal is only for the "someone ran over my puppy" kind of sad days.

I should also mention that I hate cheese. This is important because it explains why I only like the blue-box, fake cheese stuff. In fact, when I made a delightfully ooey-gooey, rich, mac & cheese bake for my husband, I had to hold my nose while I was cooking.

Naturally, upon finding out I had Celiac, I was a little worried. Do they even make "crap" macroni & cheese without gluten? The answer is a resounding YES! And just in time. It's been a rough week. I think part of that is due to the fact that food is often my go-to for comfort. And most of my comfort food is chock full of wheat. It's difficult to comfort yourself with food, when you need comfort because you can't eat that food.

That's where Annie's comes in. While at Heinen's, I found their rice pasta with cheddar and bought a few boxes. On a day when I met all of the above-mentioned criteria, I cooked a box of it while waiting for my lemon-lime Kool-Aid to chill in the fridge. To finish it off, I cut up and threw in some Ballpark Smoked White Turkey Franks. I use them because of my restrictions with fat, but my husband actually likes them better than regular hot dogs.

I sat down to my bowl of mac & cheese (to make myself feel better about it, I paired it with a nice, grown-up salad comprised of cucumbers, beets, artichoke hearts, olives, and my current salvation - Almond Accents), not knowing what to expect. If the gluten free version of my comfort food didn't cut it, what on earth would I eat to feel better about that? Fortunately for me and the 4 year old who occasionally lives in my stomach, it was good! It doesn't taste exactly the same, but it definitely worked.

So now I can venture out farther into the gluten free world, knowing that my security box of mac&cheese is available if I need it.

Flour, flour everywhere, and not a speck to eat...

One of the things I was most upset about when I found out I have Celiac was losing my spontaneity. Gone were the days of "you wanna just order out?" After all, the Chinese place might be using soy sauce with gluten in it, burgers have buns, fries can be coated, and pizza is made of wheat. Lots of it. So I was really happy to find out that Dominos has a gluten free pizza. Until today.

On Saturday, we went to a party. They ordered pizza and, in deference to me, got it from Dominos so I could get a gluten free crust. It was delicious. Saturday night, I had stabbing pains in my abdomen, but I figured it might be from some veggies I'd had earlier (my IBS gives me trouble when I have too much fiber). Yesterday, I had the leftovers from Saturday, and was sick to my stomach. I still hadn't quite put it together and was back and forth between a few things (sure, I probably should have figured it out then, but who wants to give up being able to grab pizza once in awhile?).

Then, today, my boss bought us all lunch. Again, we got Dominos so I could have a gluten free crust. Again, it was delicious. And then tonight I was obnoxiously sick. I mean my insides holding kick-boxing matches with steel-toed boots kind of sick. The only thing in common those three days is the pizza. When I looked on Dominos site, I saw a warning that their gluten free pizza is prepared in their regular kitchen, where they prepare everything else. The warning even states that they don't recommend their pizza for anyone with Celiac.

Mind you, I don't expect Dominos to buy space for another kitchen so I can eat pizza. But the gluten-free point is kind of defeated if the whole thing gets coated with flour during the prep process. Long story short (even though I've already told the long version), if you're just avoiding gluten to be healthy, you might be OK with this. You'll also be ok with this if you're just eating gluten free to make it easier on your wife (even if my husband does hate Dominos). I know people who are. But if you have Celiac, you might be better off buying Amy's (also prepped in a facility that processes wheat, but I had no reaction), or making your own crust. Great alternative? This recipe - with a portabello mushroom as your crust.

Hair-apy

There are a lot of things to think about when you have to be gluten free. You have to change the way you grocery shop, the way you cook, the way you dine out, and the way you...do your hair?

Yup. Your hair products might be a problem. Ever been bored and read the ingredients on your shampoo or conditioner bottle? No? Ok, that's just me then. *Cough* Moving on. One of the ingredients that makes your hair so silky and shiny is hydrolized wheat protein. Key word - wheat. As the forum thread above shows, there is something of a debate as to whether avoiding this is 100% necessary. But I'm with one of the commentors - why take the chance when there are so many products without it?

My mother (who is also one of the 5 people who read my blog - hi mom!) is a phenomenal hair dresser. And I can say with a great degree of certainty that if she hadn't been a hair dresser, I'd have had to choose between going to college OR getting my hair dyed the 8 million times that I have. The latest perk in having a beautician for a mom is that she's the one who pointed out to me that I might have to watch my beauty regimen. But she also offered a solution for anyone who wants to be sure they have the very best in hair care, while still taking care of their health.

Enter Surface Hair Care. Surface uses a variety of natural extracts that make your hair silky, shiny, smooth, and shampoo-commercial-worthy without using hydrolized wheat protein. I will admit, I've never used the products personally (unless Mom used them on me at the salon and I just wasn't paying attention), but according to Mom, they are amazing.

Some of you may be thinking "well sure, SHE can afford salon products - her mom can buy them for her. What about the rest of us?" Or maybe no one thinks that, but I'll answer anyway.

I don't often use salon products. I get them as a special treat sometimes for birthdays, Christmas, etc, but on a regular basis - especially now that my grocery shopping is more expensive - I stick with what's good, but super cheap. I can't speak for any of the major brands - VO5 (which I won't use except as body wash because it ruins your hair), White Rain, Suave, etc. I don't use any of those because my hair is particularly prone to breakage, so I prefer a shampoo and conditioner without sulfates and parabins.

Fortunately, my sister had told me awhile back about sulfate/parabin free products that cost about $5 for a 25 oz salon-style pump bottle at WalMart - Simply U.  To be fair, I only have the moisturizing formula to check the label on right now. But it uses hydrolized rice protein, so it's safe. And it's amazing, especially for something so cheap.

So whether you have to have your salon products, or you just want  to pick something up while you're grocery shopping, there are plenty of good options out there. And if you find another - let me know!

"One last call for alcohol, so finish your whiskey or beer..."

I don't know about any of you, but I'm a whiskey girl. Always have been. Anything from Wild Turkey to Crown Royal. I don't drink very often, but when I do, that's what I drink. So when it was pointed out that I can't have it anymore, I was a little bummed. (Although I'm sure my husband and father-in-law are secretly thrilled that I can't touch their Crown - my FIL doesn't drink anything else.)

And that also got me thinking - I know I can't have whiskey, bourbon, beer, or any other malt beverage. But what about mixed drinks? Or liqueurs? No one's really in a hurry to kill a buzz before it starts by slapping a "Gluten Free" label on before the bottles leave the factory. I was able to determine through judicious use of Google whether most of my mixed drinks had gluten. But I couldn't find anything about my John DeKuyper & Sons Chocolate Mint Crave (which, by the way, is to die for in hot chocolate). So I wrote to DeKuyper. I told them I'd been diagnosed with Celiac, and asked if the Crave was gluten free. I expected either no response, or maybe just the word "yes" or "no." Boy was I ever surprised. This is the full text of their response :

Dear Stephane,
 

The ingredients in the following products are not produced from cereals containing 
gluten and do not contain gluten.

DeKuyper Alabama Slammer Ready to Drink Shots 40°

DeKuyper Cherry Pucker Schnapps Imitation Liqueur 30°

DeKuyper Crème De Banana 48°

DeKuyper Grape Pucker Schnapps Imitation Liqueur 30°

DeKuyper Lemon Drop Ready to Drink Shots 40°

DeKuyper Peachtree Peach Schnapps Liqueur 30°

DeKuyper Peachtree Peach Schnapps Liqueur 43°

DeKuyper Peppermint Schnapps Liqueur 100°

DeKuyper Peppermint Schnapps Liqueur 60°

DeKuyper Pomegranate Schnapps Liqueur 30°

DeKuyper Sex on the Beach Ready to Drink Shots 40°

DeKuyper Sloe Gin 40°

DeKuyper Watermelon Pucker Schnapps Imitation Liqueur 30°

John DeKuyper & Sons 03 Orange Liqueur 80°

John DeKuyper & Sons Crave Chocolate Mint

John DeKuyper & Sons Crave Chocolate Cherry

John DeKuyper & Sons Crave Chocolate Chili

The alcohol in the following products is produced from the fermentation and 
distillation of wheat.

DeKuyper Amaretto Schnapps Liqueur 42°

DeKuyper Amaretto Schnapps Liqueur 56°

DeKuyper Anisette 60°

DeKuyper Apricot Flavored Brandy 60°

DeKuyper Berry Fusion Pucker Schnapps Liqueur 30°

DeKuyper Blackberry Flavored Brandy 70°

DeKuyper Blue Curacao 48°

DeKuyper Blueberry Schnapps Liqueur 30°

DeKuyper Buttershots Butterscotch Schnapps Liqueur 30°

DeKuyper Cherry Flavored Brandy 60°

DeKuyper Coffee Flavored Brandy 60°

DeKuyper Coffee Schnapps Liqueur 53°

DeKuyper Cranberry Schnapps Liqueur 30°

DeKuyper Crème De Almond 48°

DeKuyper Crème De Cacao Dark 48°

DeKuyper Crème De Cacao White 48°

DeKuyper Crème De Cassis 40°

DeKuyper Crème De Menthe Green 60°

DeKuyper Crème De Menthe White 60°

DeKuyper Ginger Flavored Brandy 60°

DeKuyper Hazelnut Schnapps Liqueur 56°

DeKuyper Hot Damn Hot Cinnamon Schnapps Liqueur 100°

DeKuyper Hot Damn Hot Cinnamon Schnapps Liqueur 30°

DeKuyper Hot Damn Hot Cinnamon Schnapps Liqueur 48°

DeKuyper Island Punch Pucker Schnapps Imitation Liqueur 30°

DeKuyper Kamikaze Ready to Drink Shots 40°

DeKuyper Kirschwasser Flavored Brandy 90°

DeKuyper Melon Schnapps Liqueur 46°

DeKuyper Michigan Cherry Liqueur 30°

DeKuyper Mixed Berry Medley Schnapps Liqueur 30°

DeKuyper Orange Curacao 60°

DeKuyper Peach Flavored Brandy 60°

DeKuyper Peach Pucker Schnapps Liqueur 30°

DeKuyper Razzmatazz Schnapps Liqueur 33°

DeKuyper Red Apple Schnapps Liqueur 30°

DeKuyper Red Headed Ready to Drink Shots 40°

DeKuyper Rootbeer Schnapps Liqueur 45°

DeKuyper Sour Apple Pucker Schnapps Imitation Liqueur 30°

DeKuyper Spearmint Schnapps Liqueur 60°

DeKuyper Strawberry Pucker Schnapps Liqueur 30°

DeKuyper Strawberry Patch Schnapps Liqueur 45°

DeKuyper Triple Sec 30°

DeKuyper Triple Sec 48°

DeKuyper Tropical Coconut 42°

DeKuyper Tropical Pineapple Schnapps Liqueur 30°

DeKuyper Vanilla Schnapps Liqueur 30°

DeKuyper Watermelon Squeeze Schnapps Liqueur 30°

The primary alcohol source in the following products are produced from the fermentation
and distillation of cereals containing gluten such as rye, barley, oats, wheat, etc..

DeKuyper Cactus Juice Margarita Schnapps Liqueur 30°

DeKuyper Raspberry Pucker Schnapps Imitation Liqueur 30°

The primary and secondary alcohol sources in DeKuyper Washington Apple Ready to
Drink Shots do not contain gluten. A portion of the other ingredients in this product
were produced from cereals containing gluten such as rye, barley, oats, wheat, etc.

We like hearing from our consumers, so thanks again for contacting us. Have a great day.

So there you have it - every single DeKuyper product, and which are gluten free. I'm officially declaring DeKuyper to have a truly delightful customer service team. And I will definitely keep buying their product, no matter how sad I am that I can't have Apple Pucker anymore.