Gluten Free Feeds

Thankful for cheesecake?! Ok, I know that sounds ridiculously trite. Sure, I’m thankful for a copious amount of people/places/things more significant than cheesecake.  However, I do get a little “lunatic” when it comes to cheesecake.  So I truly am thankful to discover that I can bake my own never-ending supply of cheesecakey goodness!

Lunacy Exhibit A: I never, ever slice cheesecake!  Cheesecake is eaten directly from the plate it was plopped on with just a fork and a smile.

Lunacy Exhibit B: I eat in this barbaric fashion whilst hidden in my pantry to avoid sharing my delicious cheesecake.

Lunacy Exhibit C: I wholeheartedly consider cheesecake an acceptable breakfast meal.

Lunacy Exhibit D: I have threatened to inflict bodily harm or the dreaded stink eye on anyone who even contemplates eating my cheesecake.

Let’s keep this Gluten Free Thanksgiving menu going with yet another pumpkin-themed dessert!

Pumpkin Cheesecake with Sour Cream Topping

Preheat oven to 350 degrees. Be sure to have cream cheese & eggs at room temperature.

Gluten Free Crust:

1/2 cup pecans
18 Health Valley Rice Bran crackers
8 Mi-Del GF Ginger Snap cookies
2 tablespoons brown sugar
2 tablespoons white sugar
1/4 cup butter (melted)

In a food processor grind pecans, cookies, & rice crackers until crushed & crumbly in texture (resembling ground almond meal). Add brown & white sugar and butter. Mix thoroughly. Press crumbs against the bottom of a 9 inch springform pan.

Cheesecake Filling:

3/4 cup canned pumpkin
1 1/8 cup white sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 whole egg
4 egg yolks
3 (8-ounce) packages of cream cheese
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract

Combine pumpkin, 3/4 cup of white sugar, cinnamon, salt, ginger, mace, and 3 egg yolks. Whisk until thoroughly combined. Set pumpkin mixture aside.

Using a mixer, beat cream cheese until fluffy. Slowly incorporate 3/8 cup (=1/4 cup plus 2 tbsp) of white sugar, 1 whole egg, 1 egg yolk, whipping cream, cornstarch, orange and vanilla extract. Mix well. Add pumpkin mixture and combine thoroughly. Add batter to springform pan. Bake in center of oven for 50 to 55 minutes at 350 degrees. I placed a pan filled with water on the rack beneath the cheesecake to eliminate cracking and maintain moistness. Remove cheesecake from oven and cool for at least 1/2 hour.

Sour Cream Topping:

2 cups of sour cream (I used reduced fat)
1 teaspoon vanilla extract
3 tablespoons white sugar

Combine sour cream, vanilla extract, and white sugar. After cooling cheesecake (still in springform pan) for at least 1/2 hour, pour sour cream topping over cake and return to a 325 degree oven for 10 minutes.

Cool cheesecake for at least an hour before removing from pan. Refrigerate prior to serving.

The latest episode of my Hold The Gluten Podcast is now live!

Episode 12 “Gluten Free Thanksgiving” Features:

• Celebrating Thanksgiving “Gluten Free” is possible!
• Gluten Free Turkeys: Empire Kosher, Honeysuckle White, Jennie-O, Perdue, Sheltons, & Shadybrook Farms.
• Butterball states that gluten is not a “top 8 allergen”.  Verify with Butterball that the product you are considering purchasing is gluten free.
• Gluten Free Gravy Mixes:  Road’s End Organic Savory Herb Gravy, OrgraN Vegetarian Gravy, Maxwell’s Kitchen Brown Gravy.
• Stuffing options:  substitute gluten free bread, cornbread or rice stuffing.
• Sides:  Homemade cranberry sauce, fruit salad, Kahlua candied yams, green bean casserole with Funyuns.
• Desserts:  Whole Foods GF Bakehouse pre-made pie crusts, my own low-fat pumpkin pie, or pumpkin cheesecake (will post recipe shortly).

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Download audio file (012_HoldTheGluten-13Nov2008.mp3)

Badonkadonk (Ba-donka-donk)  Function: noun.  Slang for a big ol’ backside.  For example, “I scarfed down an entire pumpkin pie for Thanksgiving Dinner and my badonkadonk doubled in size.”

Ok, now that I have your attention, I have wondrous news… Pumpkin Pie can be tasty and low in fat and calories!  Yes, Virginia, there is a Santa Claus.  Uh, never mind, that’s another holiday.

I happen to be a sucker for magazines. I subscribe to just about everything and anything. Lots of fitness, health, and re-purposing holiday cards into a stylish hat publications.  Unfortunately, many go unread for months at a time.  However, I discovered a magazine by the name of Clean Eating. It is fabulous!  Their Fall 2008 edition highlighted a lower-fat pumpkin pie recipe that got my wheels a-turnin’.  Could I possibly create a gluten free, low fat, TASTY pumpkin pie?

I re-worked Clean Eating’s recipe and (after a few attempts) created a Gluten Free Pumpkin Pie that rocks the house!  This post kicks off my quest for a satisfying gluten free holiday season.  Stay tuned for my pumpkin pie cheesecake recipe!

Unfortunately that one will triple your badonkadunk.

Low-Fat Pumpkin Pie

Crust:

1/2 cup pecans
18 Health Valley Rice Bran crackers
8 Mi-Del GF Ginger Snap cookies
1 1/2 tablespoons canola oil

In a food processor grind pecans, cookies, & rice crackers until crushed & crumbly in texture (resembling ground almond meal). Place crumbs in a 9 inch pie pan. Drizzle canola oi onto crumbs and mix to moisten. Once evenly moistened, press crumbs against the bottom and up the sides of the pie pan. Refrigerate while making the filling.

Filling:

2 egg whites
1 whole egg
1/2 cup brown sugar (packed)
14 ounces pumpkin puree
12 ounces evaporated milk (I used 2% lowfat)
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon sea salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1 teaspoon grated orange peel

Whisk egg whites and whole egg. Add in brown sugar, pumpkin puree, evaporated milk, cornstarch, spices, and orange peel. Mix thoroughly. Pour over crust. Bake in center of oven at 350 degrees for 40 to 45 minutes. Let cool for at least 1 hour and then refridgerate. Serve with lowfat whipped cream.

The latest episode of my Hold The Gluten Podcast is now live!

Episode 11 “All That & A Bag Of Gluten Free Chips” Features:

• Cross contamination addendum - wheat gluten in dog & cat food/treats.
• “On The Go” lunch suggestions for listener Angela.
• 2008 Gluten Free Halloween Candy List.
• SillyYaks On-Line Support Group founded by Melonie Katz.
• Cooking gluten free:  finally feeding and nurturing myself.
• New gluten free alcohols - stay tuned for future updates on my purchases (Green’s Beer & Roth Vodka for the Philadelphia Eagles tailgate party.
• Are you an Gluten Free Eagles Fan?  Check out EaglesFanCast blog & podcast. Yes, this is a shameless plug for hubby!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Download audio file (011_HoldTheGluten-30Oct2008.mp3)

I have a confession to make.  Not to boast, but I am an awesome mom and an amazing wife.  I try to be as attentive and supportive as humanly possible with friends, family members, and even random strangers.

But I totally suck at taking care of myself.

In the three years since being diagnosed with Celiac Disease, I’ve eaten many bowls of cereal for dinner.  Why?  Because I didn’t take the time to plan a gluten free meal for myself.  Kids fed?  Check.  Husband fed?  Check.  Celiac fed?  Not so much.  In a weird (need a therapy session) way, I’ve treated “me” as though I didn’t deserve to be made “special” meals.  I didn’t enjoy food any longer and I was punishing myself for having Celiac Disease.

Until now…

The inception of this blog back in May 2007 really opened my eyes.  I have learned so much from the huge number of gluten free people on-line.  I was amazed at the creative, mouth-watering, gluten free recipes and wanted in on the action.  I feel as though I am finally coming into my own.  Cooking and baking is now enjoyable (even cathartic!).  It is my personal challenge to make not only a delicious gluten free meal, but a meal that rivals (and trumps) a glutenous one!

After three years and too many cereal dinners to count, I am feeding and nurturing myself.  It feels pretty darn good!  It may have taken me some time to realize, but I am so going to kick gluten’s posterior region!

With force.

Pumpkin Cinnamon Chip Bread (and Muffins!)

3 eggs
1 cup milk
1 1/2 cups pumpkin puree
1 1/2 teaspoons orange extract
1/4 cup sour cream (I used low fat)
1/2 cup canola oil
1/4 cup agave nectar
1 cup brown sugar
1 cup white rice flour
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup almond meal
2 teaspoons xanthan gum
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup mini cinnamon chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, milk, puree, orange extract, sour cream, canola oil, agave nectar, and brown sugar. Using a sifter, sift white rice flour, tapioca starch, almond meal, and sorghum flour as well as xanthan gum, pumpkin pie spice, baking soda, baking powder, and salt. Add into mixing bowl. Stir until combined and then fold in mini-cinnamon chips.Divide batter into four mini-loaf pans (or 24 muffins). Bake 30 - 35 minutes (until tester inserted in the center comes out clean).

I’ve mentioned before that I am a vegetarian. Swore off meat, fish, and chicken at the rebellious age of 18. Well, except for bacon. Just couldn’t give up the bacony goodness. So, in reality, I am a bacon eating (fraud) vegetarian. Being a vegetarian, one would think that I love, ahem, vegetables. Truth be told, I am not a huge fan. I do have my favorites, but I’m not screaming from the rooftops, “I can’t survive without Dinosaur Kale!”

That being noted, I wholeheartedly enjoy any vegetable that can (safely) be combined with chocolate. After a few noxious attempts (do NOT try chocolate covered asparagus!), I have found a lovely and prolific vegetable to marry with my need for sweets.

Chocolate Chip Zucchini Bread

3 eggs
1/2 cup canola oil
1/4 cup agave nectar
1 cup sugar (I used demerara raw cane sugar)
1 1/2 teaspoon vanilla extract
3 cups grated zucchini
1 cup brown rice flour
3/4 cup millet flour
1/4 cup sorghum flour
1/4 cup potato starch
2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3/4 cup mini chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, canola oil, agave nectar, sugar, and vanilla extract. Shred zucchini and place in a clean dishtowel. Use the dishtowel to wring out excess water (this will help prevent your bread from becoming too mushy). Stir in shredded zucchini into mixing bowl. Using a sifter, sift brown rice, millet, sorghum, and potato starch flours as well as baking soda, baking powder, xanthan gum, and salt. Add into mixing bowl. Stir until combined and then fold in mini-chocolate chips.

Divide batter into four mini-loaf pans. Bake 25 - 30 minutes (until tester inserted in the center comes out clean).

The latest episode of my Hold The Gluten Podcast is now live!

Episode 10 “Avoiding Cross Contamination” Features:

• Listener Sally (newly diagnosed) asks about avoiding cross contamination in the home.
• Toaster vs. Toaster Oven (purchase extra rack & tray for GF foods).
• Separate container of spreads, condiments (i.e. butter, mayo, cream cheese, jelly, peanut butter).
• Non-food items such as sifters, baking sheets, & wooden utensils.
• Did you know?  Flour dust can stay airborne for hours after use.
• Storage containers for gluten free food.
• Label, label, label!
• Bread makers and deep fryers.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Download audio file (010_HoldTheGluten-15Oct2008.mp3)

I like corn.

Well except for the year and a half that I had braces. Corn mocked me during that time.

But this post is not about corn on the cob nor my childhood orthodontic woes… This post is on my super-fantastic-tasty-scrumptious-delectable Cornbread!!

I recently rediscovered cooking with cast iron. “Rediscovered’ might be a stretch as I never actually cooked in the cast iron pans I had purchased. I used them more for decoration on my kitchen wall. However, I stumbled upon the benefits of cooking with cast iron and decided to give my teflon a break. Cast iron pans provide a very even heat distribution. They are perfect for stovetop, oven, or the grill. In addition, cooking with cast iron adds a significant amount of iron as it leeches into the food. As a vegetarian AND celiac, I can always use a little extra iron!

This cornbread came out deliciously moist. The sugar on the bottom of the pan added a nice sweetness. This is the first time I have baked with millet flour and I was very pleased with the outcome (I am used to putting millet in my bird feeders, not my baking!).

Cornbread Skillet Recipe

Coat bottom & sides of cast iron skillet with oil (I used canola)

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup milk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1 can corn kernels (11 ounce)
Additional sugar for pan bottom (approx 1/4 cup)

Preheat oven to 400 degrees. Mix all ingredients except corn kernels into a batter. Then fold in one can of drained corn kernels. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 20 to 25 minutes.

I have a confession to make: I used to be a half price appetizer kind of girl. Downright shocking, isn’t it?

I fondly recall many an evening spent with friends, family, and my future hubby dining out. Our local Houlihan’s would have 1/2 price apps on Tuesdays from 5 to 7 p.m.; Chi Chi’s was Thursdays and Casa Lupita was Fridays. For a mere twenty dollars, we’d dine like kings ordering (practically) one of each item from the appetizer menu. I’d make a glorious meal of fried raviolis, onion rings, jalapeno poppers and mozzarella sticks.  Glutenous fried food was my BFF (total pinkie swear!).

Then said fried food became a back stabbing frenemy and we had to go our separate ways.

Through time apart and a great deal of therapy, I’ve decided to let bygones be bygones with fried food.  Recently I found a way to recreate deep fried delights that are gluten free and run no risk of cross contamination. 

Um, they still aren’t healthy, so moderation is key.

Beer Battered Onion Rings

In a bowl combine:

1 12 ounce gluten free beer (I used Bard’s Tale)
2 1/2 cups Pamela’s Pancake & Baking Mix
2 eggs
2 tablespoons McCormick Cajun Seasoning
1 teaspoon salt
1 teaspoon pepper

Set your deep fryer oil temperature to 375 degrees. Whisk all ingredients listed above until thoroughly combined. Cut vidalia onions into 3/4 inch slices (thick slices, no wimpy onion rings!). Use the larger rings as these deep fry the best. One at a time, dip the rings into the batter and then drop into the deep fryer. Turn rings over once and fry until golden brown. Remove and drain on paper towels to absorb excess oil. You can keep the rings warmed in the oven at 200 degrees or in a warming drawer.

*I purchased the Presto Cool Daddy Deep Fryer as I was always afraid of the kids (or me!) getting burned while I was using a regular pan to fry foods.  There are many deep fryers on the market, so check out the reviews.  I absolutely LOVE my new deep fryer as no bodily harm occurred during the making of these onion rings.

The latest episode of my Hold The Gluten Podcast is now live!

Episode 9 “Celiac Palooza!” Features:

• Huge gluten-free Thank You!
• NFCA “Appetite For Awareness” event synopsis
• Cold River Blueberry Potato Vodka
• Boar’s Head Lunch Meats, Cheeses, & Condiments
• Food Tek individual microwavable slices/rolls
• October is Celiac Awareness Month - get the word out!
• Gluten Free Fried Foods - Cool Daddy Deep Fryer joy.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Download audio file (009_HoldTheGluten-02Oct2008.mp3)

Sometimes you feel like a nut. Sometimes you don’t.

I personally always feel like a nut in a less “literal” sense, but happen to prefer Mounds Bars…

When I was initially diagnosed with Celiac Disease, I had bought boxes and boxes of frozen gluten free waffles. Blueberry, apple and cinnamon, flax…you name it, I bought it. I still have many of those boxes in my freezer because the waffles just didn’t taste right to me. They were crumbly, hard, and not what I remember a “real” waffle to taste like. Call me persnickety, but I’d rather not eat a mediocre waffle.

Not too long ago, I shared with you the scintillating news that the Cuisinart Waffle Maker is one of my favorite kitchen gadgets. With the aid of said trusty waffle maker, I have created the ultimate waffle experience. I had gotten a little bored of my Pumpkin Waffles and wanted something new.  During a recent trip to Whole Foods, I discovered Coconut Oil. This became the inspiration for my latest waffle experiment. To sum it up, these waffles taste similar to a Mounds Bar. This recipe is so darn good you’ll dream about these light and fluffy waffles when you aren’t eating them. You’ll be busy going about your day when suddenly, SHAZAM!, Chocolate Chip Coconut Waffles will be beckoning you.

If you don’t (gasp!) care for chocolate, you can omit the chips for a “pure” coconut waffle. Having an acute chocolate addiction, I tend to put chocolate chips in practically everything I bake (fellow chocoholics, stay tuned for my recipe post on Chocolate Chip Zucchini Bread!).

Chocolate Chip Coconut Waffles

1 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/3 cup ground flax seed
2 teaspoons baking powder
2 eggs
1 cup milk
1 cup coconut milk
2 tablespoons coconut oil (melted)
Mini chocolate chips

Mix all ingredients together (except for chocolate chips).  Pour batter into a pre-heated waffle maker according to the manufacturer’s directions. Then sprinkle a handful of mini-chocolate chips into the batter in the waffle maker.  Makes 6 DELICIOUS waffles.

Linus, “I’ve learned there are three things you don’t discuss with people: religion, politics and the Great Pumpkin.”  (From the classic movie, It’s The Great Pumpkin, Charlie Brown)

Summer just hasn’t been kind to me.  The heat and humidity have wreaked havoc on my curly hair.  Imagine having the grease up the door frame just to fit you and your large hair outside!  Plus, I don’t like to sweat.  Sweating is icky and so unglamorous.

That said, I hereby declare that I am ready for Fall!  What a coincidence, today IS the first day of Fall!  Bring it on Mother Nature…

Um, Houston, we have a problem. It was 80 degrees yesterday and it’s going to be 78 degrees here today. Drats. Well, I can pretend it’s Fall, right? I’ll just crank up the trusty a/c and feel the chill in the air. To hell with my kiddies’ blue lips and the fact that they might not feel their fingers.

Being the good mom that I am, I made pancakes for breakfast. (Gluten eating) Thing 1 and Thing 2 gobbled these up like I had poured Pixie Sticks and Fun Dip into the batter.  All boasting aside, I must admit these pancakes are “da bomb” (yes, this is my attempt at being hip).

My advice is to make a few batches, freeze them individually in ziploc bags, and reheat in the microwave for future meals.

Pumpkin Chocolate Chip Pancakes

1 cup of gluten free flour mix (*see note at bottom)
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 teaspoon baking powder
1/3 cup canned pumpkin
1/4 cup canola oil
1 teaspoon vanilla
1 1/2 cups milk
3 eggs
Dark chocolate chips

*GF Flour Mixture I used was: 2 cups Brown Rice, 1 cup Sweet White Sorghum, 2/3 cup Tapioca, 1/3 cup cornstarch, 2 tsp xanthan gum.

Mix all dry ingredients thoroughly in a mixing bowl. Add in the pumpkin, canola oil, vanilla, milk, and eggs. Mix well, but don’t overbeat. Heat a cast iron pan (this is key to non-mushy pancakes!) over low/medium heat and pour 1/4 cup batter for each pancake. Once poured, add chocolate chips. Cook pancakes approximately 2 minutes on each side until golden brown. Top with butter, a sprinkling of cinnamon, and fresh maple syrup!

I’d like to send out a huge thanks to Paul at The CaffiNation Podcast. Paul is one of my “Twitter Friends” and I had been working on this recipe for a week or two. After nine (yes, nine!) failed batches of pancakes, I posted my frustration on Twitter. Paul so nicely suggested I use a cast iron pan instead of the non-stick I was cooking in (duh, why didn’t I think of that?!).  Viola!   Pancake Perfection.  If you are into Coffee and/or Technology, be sure to check out Paul’s site.

I’d also like to note that this recipe was inspired by the Cooking Gluten-Free! recipe book.  There is a basic pancake and waffle recipe that I tweaked and played with and many batches later came up with what is posted here

The latest episode of my Hold The Gluten Podcast is now live!

Episode 8 “The Good, The Bad, and The Gluten Free” Features:

• Frustrations with being gluten free
• Obsession with poop
• Rarity of dining out - miss social aspect
• Positive aspects of being gluten free
• Diagnosis
• Amazing gluten free community on Internet (GF blogs, Facebook, Twitter, MySpace)
• “Mainstream” gluten free foods
• Rachel at Crispy Cook 2 80+ blogger listing
• NFCA Appetite For Awareness Event, Philadelphia, PA 09/24/2008
• NFCA’s Gluten-Free Kitchen Protocol Training Program (GREAT)

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Download audio file (008_HoldTheGluten-17Sep2008.mp3)

Cookies, Cookies
Yum, Yum, Yum
Cookies, Cookies
In My Tum

This is the little impromptu ditty I sang whilst returning from Trader Joe’s (a grocery store I frequent for gluten free provisions). Why was I so excited about cookies? I had discovered a new gluten free item at my local T.J.’s: Gluten Free Peanut Butter Cookie Dough. Hot diggity dog, they are just like toll house slice and bake! Well, except for the fact that you get 12 measly cookies for $3.79. But, who cares about the price, I was stoked that I did not have to slave in the kitchen utilizing 26 types of flours in order to enjoy a tasty treat.

With great anticipation I fired up our (neglected) oven and popped in these peanut butter perfections. To up the “yum factor” even higher, I squashed a few mini Reese’s peanut butter cups and dark chocolate chips in some of the cookies. Dude, I was excited…

The cookies smelled wonderful as they cooled on the counter. Like a “real” peanut butter cookie. I tentatively took a bite and it was pure heaven. Quickly finishing the first cookie, I started on a second. I must have blacked out for a few minutes because I suddenly realized I had eaten four cookies.

Four cookies is no big deal, right?

This is where my story turns bad. Calorie counters please turn away from the screen. What I am about to share is truly dreadful. While still chewing cookie number four, I casually reached for the empty cookie carton and glanced at the nutritional information. I was speechless.

One Small Cookie = 200 calories and 12 grams of fat

Even more shocking was that In less than five minutes I had consumed 800 calories and 48 grams of fat. Oh. My. God.

Not knowing what to do (it was too late to spit out cookie number four) and feeling my clothes get tighter as I stood there, I bagged up the remaining cookies and froze them. Maybe I could eat just half of one cookie at a time?

That’s just wrong on so many levels!  Curse you Trader Joe’s for listening to my gluten free requests, but making it calorically inedible.

Ah, the thrill of victory and the agony of defeat. All in a matter of minutes.

I am a weird eater. Even B.C. (before celiac), I had “food issues”.

For example, at the tender age of 18, I suddenly decided to stop eating any meat, chicken, or fish. However, I COULDN’T give up bacon. So, I told myself that bacon came from the “Bacon Tree”. This is my twisted way of justifying being a vegetarian who eats (mmmm…) bacon. PB & B (peanut butter & bacon) sandwiches are my favorite (many find this to be yet another odd food issue of mine). As a vegetarian, I was supposed to eat lots of vegetables and fruits. Not one to follow the crowd, I opted for consuming a large quantity of chocolate, Ramen Noodles, and nachos with melted jalapeno “fake cheese”. Healthy? Not by a long shot.

I had an epiphany recently while making lunch. No, I didn’t see Jesus in my grilled cheese sandwich, but I did come to a pretty huge realization. Having Celiac Disease has helped me to take care of my body and feed it well. In the last three years, I have discovered how to really eat properly. The frustration of not being able to buy pre-made, processed food is diminishing. I find that I appreciate a trip to the farmer’s market, veggies from our garden, or trying a new recipe. I might even go as far as to say that Celiac Disease is (gasp) a positive thing.

What about you, fellow Celiacs? I’d love for you to share your thoughts on how this disease has changed the way you live your life.

Epiphany Lunch
aka Tomato, Avocado, Jalapeno, & Cheese Quesadilla

Two gluten free corn tortillas
1/2 cup shredded mexican cheese blend
1/2 sliced avocado
Handful of sliced cherry tomatoes
1/4 diced Jalapeno pepper

In a skillet over medium/high heat, warm the corn tortillas. On top of one corn tortilla, layer shredded cheese, sliced avocado & cherry tomatoes, and diced jalapeno pepper. Finish with another layer of cheese. Put second corn tortilla on top. Poof! You now have a quesadilla… Cook for two to three minutes and then flip over and do the same. Top with low fat sour cream and some homemade corn & bean salsa.

In taking a brief pause from the back to school mayhem, I (happily) realized we attended two tremendous gluten-free friendly picnics this Summer.  I admit it, my expectations “food-wise” are fairly low when it comes to friends and family members “accommodating” my disease.  That sounds harsh, but I totally don’t mean it in a bad way.  I’m just pleasantly surprised when there is gluten free food for me at get togethers.  Just to be on the safe (non-glutened) side, I always make sure to have something to eat in case the picnic/party/event is a gluten-filled nightmare.  Ok, I admit it, I’ve had dreams of Tastycakes angrily attacking me.  Analyze that one, people.

Fantabulous Party #1: My sister and her boyfriend had us over to their new casa.  She wooed me with guacamole, mojitos, and gluten free cupcakes.  Just like me, my sis is distracted by shiny objects, has an adversity to cooking, and a difficulty with mathematical calculations, so the fact that she made such an awesome gluten free offering was much appreciated.  Yes, seester, I will totally hook you up for your birthday!

Fantabulous Party #2: We recently went to visit my hubby’s brother and his wife. They live about an hour and a half away from us, so we don’t get to see them as often as we’d like. Amazingly, the four of us actually had a day that was clear for all, so we booked some time to catch up. After dropping Thing 1 and Thing 2 off at the grandparents for some spoiling, we headed north (Jersey, that is). Not knowing where we were going to eat, I brought my usual bag of Tostitos chips, a jar of salsa, and an Envirokidz cereal bar.

Imagine my surprise when we arrived to a full-on gluten free spread. I’m not kidding. My lovely sister-in-law had done her homework. She diligently researched gluten free blogs for recipes (does the Internet rule or what?!) and whisked up a buffet fit for a Celiac Queen.

On the mouth-watering menu was a beyond-delicious corn, bean, and yellow pepper salsa. I had to share the recipe – it’s just too good not to. Even better, this salsa is easy to make, tasty, and packed with fiber and Vitamin C. What more can you ask for?

PS. This is great with just about anything…a healthy “dip” for tortilla chips, on top of nachos, in a cheese quesadilla, or as a topping for burritos — the possibilities are endless!

Super Sister-In-Law Salsa

1 yellow bell pepper seeded and diced
1 can of sweet corn drained
1 can of black beans rinsed and drained
3 limes juiced
1 1/2 tbsp olive oil
Fresh cilantro chopped (use as much or little as you like)
1/4 teaspoon ground cumin
Salt and pepper to taste

*Optional - I added 1/2 jalapeno (seeded and diced) for some heat.

The latest episode of my Hold The Gluten Podcast is now live!

Episode 7 “Gluten Free Buns of Steel” Features:

• Weight gain after celiac disease diagnosis.
• Gluten free foods - awareness and consumption.
• Summer Olympics 2008 - Amy Yoder Begley, distance runner and Celiac.
• GF food options that are workout friendly:
• Bumble Bar, Lara Bar, PureFit, Think Products, Hammer Products (bars & gels), Zing Bars, Sharkies Sports Chews, & Gu Rocktain Energy Products (Vanilla Orange gel)
• Get blood work done regularly to monitor any need for nutritional supplements.
• Dietitian/Nutritionist can assess your gluten free diet and make necessary recommendations.

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Rock on Celiacs!

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I used to love the game of tag as a kid.  Freeze Tag, Cartoon Tag, Flashlight Tag; you name it and we probably played it!  The lovely Rachel (creator of the very delish Blueberry Pizza recipe) at The Crispy Cook tagged little ol’ me for a fun meme on my Five Favorite Kitchen Tools. I am not only a celiac but kitchen-aphobic (ok, not really a word), so my five favs are a bit of a long stretch. Tiffany at Make Mine Gluten Free had two hysterical favs - a fork and her microwave… My kind of cook!

What is a meme, you ask?  So did I (I thought Rachel was calling me a dirty word), but found that a meme is basically series of questions that a blogger answers to share some personal perspective or experience on random topics.

FYI, Rachel’s kitchen favs are her aloe plant, measuring glass, swivel peeler, orange frying pan, and wooden spoon.

Maureen’s Five Favorite Kitchen Tools

Fav #1:  My Avocado Pitter/Slicer.  Yes, a knife and spoon do work just as well, but I LOVE this tool!  I consume a lot of avocados, so my pitter/slicer comes in very handy.

Fav #2:  My Cuisinart Waffle Maker.  Oooh, this contraption rocks!  I use it to make my yummy Pumpkin Waffles.

Fav #3:  My collection of Depression Glass Reamers.  Ok, I admit this is not a tool that I actually use, but someone juiced something on these reamers.  Probably back in 1910, but it counts!

Fav #4:  My Peppercorn Cracker Thing.  Don’t you just love going to a restaurant where the waiter comes to your table and asks you (in a snooty voice), “Fresh ground pepper?”.  I rarely ever use salt, but pepper pretty much goes on everything.

Fav #5:  Clorox Wipes.  I have a sick, twisted perchance for cleaning.  Cleaning is my therapy.  When the going gets tough, I enjoy a good Clorox wiping of anything that is not nailed down.  Enough said

To keep this lovely meme a-goin’, I am tagging Gluten Free Gwen, Ellen at I Am Gluten Free, and Gluten Free Steve.

Have I mentioned that I LOVE peanut butter?!  From kindergarten through the twelfth grade I ate a peanut butter sandwich every single day at school (over 2,000 PB sandwiches consumed!). Recently, I discovered an amazing site which pays homage to one of my favorite delicacies.  I truly think the Peanut Butter Boy is my long lost brother (hey, in my family, you never know what other siblings are out there!).

Ahem, moving on…

So, Peanut Butter Boy is hosting “The Great Peanut Butter Exhibition #4 - No Bake”. Oh yeah! No baking AND peanut butter - I am totally feeling this challenge. I immediately thought of a recipe my mom and I used to make when I was little. It’s no-bake, kid-friendly, and is a healthy treat. The original recipe called for wheat germ, however, I’ve substituted flax seed since “wheat is dead to me”. I must also note that I used to call these concoctions Peanut Butter Balls, but I decided to rename the recipe as it just didn’t sound very, uh, nice.

Peanut Butter & Honey Truffles

1 cup DRY milk (I used non-fat)
1/2 cup peanut butter (Crazy Richards Chunky)
1/3 cup honey (local)
1/4 cup ground flax seed (Bob’s Red Mill)

Mix all ingredients together. Form into small balls. Roll balls in coconut, cinnamon & sugar, or cocoa mix.  Refrigerate for 15 minutes and enjoy!

I humbly submit this recipe to my long lost brother’s Peanut Butter Exhibition #4

Let it show for the record that I in no way hold Chebe Gluten Free Bread responsible for the debacle I have created in my oven.

Let me set the scenario for you all…  Hubby has just walked in the door at 6:30 p.m. from usual gridlock commute from hell.  He’s hungry.  He does not want another Hot Pocket for dinner.  Crap.  Thing 1 and Thing 2 are eating an oh-so-nutritious dinner of bow tie pasta, butter, and Parmesan cheese.  Oh, and Kixx cereal.  Finally, at 7:15 p.m. I decide to cook something for myself.  I’ve been reading blog posts about good results with Chebe pizza crusts and decided to give it a whirl.

This is where it all began to fall apart.

The kids were completely off their rockers tonight and the screeching was beginning to pierce my (tiny) brain.  I think I must have read just part of the directions on the back of the package in between getting milk cups, a napkin, and a pickle (in no apparent order) for my family.

So I mixed up the ingredients for the pizza crust and happened to see that you can make calzones from this dough!!  I used to love, love,  love calzones, so I decided to make one for dinner.  It was only AFTER I put the calzone in the oven that I took the time to read ALL of the directions.  Apparently, I was supposed to separate the dough into four equal parts and make four calzones.

Um, I made one gigantoid calzone.  It was ugly and pretty much exploded in my oven.

I just had to take a picture to share because this, my friends, is the ugliest meal I’ve ever made.  What a train wreck…

On a positive note, the calzone was edible!  Albeit a bit chewy since the crust was like 12 inches thick, but after I sawed through it with my steak knife, it filled my tummy just fine.

Go ahead, laugh…you so know you want to!

If you’d like to check out some, ahem, successful Chebe creations, visit Sea at Book of Yum’s blog or Pete at No Gluten, No Problem.