Gluten Free Foodies
Celebrate the foods that you can eat!
I am reposting my first post – “Lisa Pizza Pie to Lisa Gluten Free Pizza Pie” – May 1, 2009, when I shared my story. I love my blog. I pour my heart and soul into everything I do. I love dreaming of Gluten Free food to create a recipe. I love learning through the process. I love making it look good enough to eat and photograph. I love honoring my Gluten Free food and sharing it with you. I love engaging with you in person, via email and social media. I love Gluten Free Foodies and am grateful that you have enjoyed each and every bite with me for four flavorful years. Salud! Lisa
I always knew that I should listen to my instincts. In December of 2003 I was in an auto accident. It changed my life. I was suddenly in massive pain all over my body, mostly my back. The fatigue was so overwhelming that I felt as if there was a magnet pulling me to the core of the earth. I could not sit, sleep or eat. I was very ill and my doctors could not help me with a diagnosis or cause of the pain. The only thing that they did was run tests, very, very expensive tests. The doctors’ “practice” was to give me prescription pain medication and cortisone injections in my spine. I began to have allergic reactions to the pain medications. This was getting scary and I felt as if I was getting deeper and deeper into the hole and the system.
I wanted to find the root of the pain that had become chronic and debilitation after six months. I continued to question everything. Why would I have this odd intense pain on my face, arms, legs, hands and all over my back. My pain was so deep that my shoulders would freeze or go into spasms and I wouldn’t be able to turn my head to the side or take long breaths. My legs would cramp up so bad that I couldn’t get out of bed and walk into the other room. Migraine headaches would suddenly come on and last for days. I could not get out of bed. I lived in the city, Seattle, at the time. I couldn’t handle it – the smell, sounds, fast pace and just the vibe drove every nerve in my body crazy. I had to do something to feel better and fast. I moved across the sound to Bainbridge Island.
I remember thinking to myself that if I got to a point of feeling better, healthy…heck…just being able to sit down at a table and eat a real meal, then I would do what I could to help anyone that is faced with Chronic Pain and Celiac Disease. I remember talking to many, many doctors after I had researched and read books over the year to try to figure out what was wrong with me. I finally figured out after many blood tests and questioning one particular doctor …
What is Celiac Disease and could I have it?
The blood test came back positive and YES I did. I was diagnosed with Celiac (Sprue) Disease.
So what now? What is gluten and why is it in everything? Are you kidding me…it is in PIZZA??!! I loved pizza … my brother and sister used to call me “Lisa Pizza Pie” for goodness sake! I loved to cook, entertain, not follow recipes mind you, but create food that looked, smelled and tasted amazing. I read more about the foods that I could eat. I read about nutrition and supplements so that I could get my strength back just to eat. It was hard in the beginning because I was so tired and the brain fog never seemed to lift. I had to read things over and over before it would connect. My memory was off so it was harder for me to retain the information but it took too much effort to write it down at great lengths. I did a little bit at a time and kept fighting to get back to being healthy.
I talked to people everywhere I could. I checked out books from the library, cookbooks, nutrition, medical, motivational, everything and anything that looked like it might be part of getting me to the bigger picture. I went through every type of physical therapy to get my strength and stamina back but I would have setbacks. It seemed as though I would take a very small step forward and about twenty back. I kept at it. I listened to visualization Cds to help cope with the stress, insomnia and of course, the intense pain. I continued to talk to people, question everything and learn as much as I could.
Things began to turn around for me. In 2004, Gluten Free foods were hard to find. It was really had to stick with the “new and improved Gluten Free lifestyle” because just buying the individual flours to make bread or waffles was 3-4 times the price of the bad stuff. The other risk was that I do not like to follow recipes…I create on a whim….this does not qualify as a baker. Luckily my mom was the baker in the family and she was brave to try all sorts of recipes – the pioneers like Bette Hagman and Carol Fenster. We went through the books and I dreamed of something familiar to comfort me. I began to try any of the new GF products that would appear in the market. There was a glimmer of hope and “spitting” disappointments. I kept packaging to remind myself that something earned an encore or never again. I made a book with notes. I shared info with random people I would meet. I found more cookbooks – Rebecca Reilly, The Culinary Institute of America’s GF Baking and others. I tried to convert recipes. I just had to keep the appetite going to cook and create.
A few years ago I decided that there were a few things that were important to me to stay moving and motivated. I tried to find some sort of physical activity to keep me moving – walking and yoga. I began to watercolor, paint and draw to make me happy and calm. I started cooking again little by little in waves, to nourish me. I also remembered many dark times when I promised that I would help anyone that was in Chronic Pain and/or Gluten Intolerant or diagnosed with Celiac Disease. I was helping people with brief encounters of information and experience. My mom was learning things too and sharing the information. I just wanted more. I wanted to share Gluten Free Foodies Seattle with everyone that I could so that we all felt as if we were supporting each other.
My intention for Gluten Free Foodies blog is to share my experiences with Gluten Free -products, recipes and stories of people that I have met with you. I also hope that if you are reading my story and it sounds somewhat familiar that you will be strong and learn to feed yourself the proper nutrition for you – Gluten Free, Soy Free, Dairy or Casein Free – allergy free. I am excited about sharing information and ideas to celebrate the foods that we can eat and be healthy.
I love love love the cold creaminess of this recipe. I love it as a breakfast treat or a dessert treat anytime of the day or night. Just a few Gluten Free Vegan ingredients and 2 easy steps to make this Go Bananas for Chocolate Chia Coconut Yogurt Treat.
So … please pin it from the official Pinterest page, like it, share it and vote for it today!
Go Bananas for Chocolate Chia Coconut Yogurt Treat
Step one – SoDelicious Chocolate Chia Pudding
4 Tbs. Chia Seeds
1 Tbs. Cinnamon
2 Tbs. Palm sugar
1 Tbs. Gluten Free Vanilla
2 Tbs. Pernigotti Cocoa Powder
1 12 oz. or larger canning jar
Turn on some of your favorite dancing music. Put all of the ingredients into the canning jar. Seal the jar with the lid and shake, shake, shake your “groove thang” while it all mixes up! Mix for 1-2 minutes or when you see all of the ingredients incorporated together. Place the jar in the refrigerator overnight. This will allow the Chia seeds to become plump, thick and pudding-like from absorbing the coconut milk. Allowing the Chia seeds to absorb the liquid also makes it much kinder and gentler to digestion. When they become plump they have absorbed all of the liquid they can.
When you open the jar you will see the thick pudding grew overnight. That is from the liquid being absorbed into the Chia seeds. You can eat this SoDelicious Chocolate Pudding alone or you can kick it up a few notches and carry on with this recipe!
Step 2 Serving – Go Bananas for Chocolate Chia Coconut Yogurt Treat
Sliced or chopped almonds
1 small banana – sliced
3-4 Tbs SoDelicious Chocolate Pudding
Pour your favorite SoDelicious Coconut Yogurt into a chilled bowl. Add the SoDelicious Chocolate Pudding. Add the sliced bananas, almonds and sprinkle some cinnamon on top.
I like to use the plain SoDelicious Yogurt but it works wonderfully with any of the flavors. The new SoDelicious Greek Coconut Yogurts would be lovely as well! I also change it up and add berries to the bowl as well! This chilled, creamy chocolate treat is so easy – no bake – so no heating up your kitchen! The other wonderful thing about this recipe is that there is minimal clean up! The jar and the bowl is all that needs cleaning when you are done with them – so it is a sustainable treat too! The chocolate pudding recipe makes 2-3 servings and lasts 1-2 days in the refrigerator.
TIP – I like to let the Chia Seeds sit in the chocolate coconut milk mixture overnight to allow for maximum liquid absorption. If you skip this step and try to make it right away the Chia seed will try to draw moisture from your body and may cause dehydration. So if you don’t want to wait overnight – allow the Chocolate Chia Pudding mixture to chill in the fridge for at least 1-2 hours. Trust me it is well worth the wait!
So go ahead … Go Bananas for Chocolate Chia Coconut Yogurt Treat
Don’t forget to vote for this recipe today on the official SoDelicious 2013 Dairy Free Recipe Contest page on Pinterest today! Voting is open through Thursday, May 23, 2013.
The post Go Bananas for Chocolate Chia Coconut Yogurt Treat appeared first on Gluten Free Foodies.
Now this is my way to enjoy the best of Cinco de Mayo! This is where the best of Texas Smoked BBQ meets real Mexican Gluten Free Homemade Flour Tortillas! Make some easy – Gluten Free Smoked BBQ Tacos!
This is the easiest recipe! Make or buy some smoked pork BBQ. You can also use smoked brisket or smoked chicken. Add your favorite Gluten Free BBQ sauce. I love love love Pendleton Original BBQ Sauce. Slather the smoked BBQ in it and keep warm. Make some of my Gluten Free Homemade Flour Tortillas.
Place a nice portion of Smoked BBQ slathered with Pendleton’s BBQ sauce on the Gluten Free Homemade Flour Tortilla. Top with crisp cold romaine lettuce.
This is the perfect meal to serve on a hot day with minimal time in the kitchen. Smoking the BBQ outside or buying it makes for less clean up too! I love to make my Gluten Free Smoked BBQ Tacos spicy, especially on a warm day. The smokey flavor of the meat, with the spicy peppers in the sauce just begs for a the cold crisp lettuce and a cold sweet beverage. Serve with a nice cold GF beer or a Sweet cold Apple Cider in a chilled glass. Sweet tea works just as well, just make sure you serve it in a big chilled mason glass with chunky ice cubes.
Happy Cinco de Mayo!
Celiac Disease is more than just making bread differently or a fad because all of Hollywood is doing it. Celiac Disease is a real disease that is affecting over 2 million people, according to the National Digestive Disease Information Clearinghouse.
Celiac Disease Facts – There are over 300 symptoms of Celiac Disease, that is why it is sometimes hard to diagnose because it may appear to be some other condition. Not just gastrointestinal symptoms such as irritable bowel, chronic or recurrent diarrhea. Not everyone gets GI symptoms. There are many other subtle symptoms that begin to add up to a confusing mess for the patient and doctors trying to figure it all out. Symptoms such as muscle spasms and cramps, nervous system disorders, night blindness, migraine, kidney stones, chronic fatigue syndrome, depression, mental illness, GERD, chronic headaches, sores inside the mouth, infertility, irritability, weight gain or loss. Just to name a few.
More Celiac Disease Facts -
The most common symptom for adults that are undiagnosed with Celiac Disease is iron deficiency that does not respond to iron therapy.
Common deficiencies are – Iron, calcium, vitamin D, B 12, copper, folate, magnesium, niacin, riboflavin and/or zinc.
Encouraging new research of an Ascorbate/Vitamin C study, discovered last year from biopsies of patients with Celiac Disease showed great results. When scientist added Ascorbate/Vitamin C, to the test dish with Celiac Disease gut tissue, the results were dramatic! The various inflammatory markers were gone – abolished! Bill Sardi from New Hope 360 wrote an article about this last year – Celiac/Gluten Intolerance: Is lack of vitamin C to blame?
Did you know that if you have one autoimmune disease you also have the genes for others?
Did you know that Dermatitis Herpetiformis (DH) is Celiac of the skin? It is an itchy blistery skin condition that forms after consuming Gluten. The rash appears within a few hours or within up to 2 days. When the rash is occurs you will need to get a small biopsy to test for the IgA antibody. DH is treated with a strict Gluten Free diet and medication.
Most of the information I have shared with you is from the University of Chicago Celiac Disease Center. The center was started in 2001 by a Celiac Disease expert, Dr. Stefano Guandalini. The center was created to educate the public and medical profession. The UCCDC also hosts an annual blood screening in the Fall for 500 people. The UCCDC is completely funded by donations. Learn more about Celiac Disease research at – www.cureceliacdisease.org
May is Celiac Awareness Month. Please share this post.
One of my new favorites from SoDelicious Non-Dairy – Milks, Ice Creams and Yogurts is the – Unsweetened Vanilla Coconut Milk. It has the perfect amount of sweetness and creaminess to go with all your favorite Gluten Free treats! My new favorite has 0 sugars and 2 carbs! You can buy it in the refrigerated section or as shelf stable packaging in the grocery store. I love it with cereal, over fresh berries and bananas, in my coffee. I really love it in my Earl Gray Tea! Try it!
SoDelicious is more than Coconut Milk. SoDelicious also has almond milk, ice cream, yogurt. Most of their products are Gluten Free – Certified Gluten Free!
One of their newest products is Greek Yogurt! Love making dressings and dips with it!
SoDelicious has a fun promotional crew that is traveling across the USA – tweeting up a storm! Are you in the West? #SoDWest or East? #SoDEast – tweet out to them and tell them where you are and they just might show up at your office or favorite coffeehouse!
I am so happy that SoDelicious has created products that are Organic, GMO free and Certified Gluten Free. It makes being Dairy Free so much easier and so delicious!
Can I just say how much I appreciate and love this new cookbook by Kristine Kidd? Newly published - April 2013, Weeknight Gluten Free cookbook, written for William-Sonoma, is a beautiful compilation of recipes that just happen to be Gluten Free. The recipes are approachable and not intimidating. The photographs by Kate Sears are gorgeous and draw you in and really make you want to – make all of the recipes.
I was so excited when Kristine and her publisher sent me this book, I had to dive in and quickly write about it. Perfect timing to celebrate Celiac Awareness ! Weeknight Gluten Free is a simple cookbook that is well organized with over 100 recipes – meatless, seafood, poultry and meat.
This Thai Beef and Broccoli Curry really caught my and eye and looks perfectly spicy. Just what I am in the mood for tonight! Kristine’s recipes include tips on the side of the page that either give you more information about the ingredient or a technique that is used in the recipe. I love tips and find it very helpful to learn more about making great food. I haven’t made a lot of Thai food because I find it intimidating for some reason. It just never seems to taste as good when I go out to get it at my favorite Thai restaurant. When I look a Kristine’s recipes I know that if it is simple and quick for me, then it is for everyone. She even uses the microwave to heat up a few things to save time. I just need to run to the store to grab a few ingredients.
I think this is a great gift – for Mother’s Day, a graduate or someone newly diagnosed with Celiac Disease. The Weeknight Gluten Free cookbook is great to have for a family that wants to make a meal that everyone can enjoy – regardless as to how many people are on a strict Gluten Free diet. I can tell just by looking at the recipes, the ingredients that are used are fresh and flavorful. You will find some comfort foods updated – Macaroni and Cheese with Chard and Sage Bread Crumbs, Skillet Cornbread and Oven “Fried” Chicken with Baby Spinach Salad. The beginning of each section provides information about the category or a specific ingredient such as Poultry, Meat or Quinoa. There is additional information in the back of the cookbook that provides helpful tips on making the most of your meals, cooking efficiently and basic recipes that tie in with the main recipes in the cookbook.
Kristine Kidd is a bestselling food writer and was the food editor for Bon Appétit magazine for more than 20 years. Kristine Kidd and Williams-Sonoma have teamed up to bring you healthy recipes for people living the Gluten Free lifestyle. Kristine Kidd has written 5 cookbooks and continues to blog about cooking.
I met Kristine Kidd at a Food Bloggers event in Seattle a few years ago. We had a long lovely conversation about Celiac Disease. I shared my story with her and she shared her insights of her own Gluten sensitivity. She has since been diagnosed with Celiac Disease. Bravo Kristine for another lovely cookbook – Weeknight Gluten Free – you can purchase at Williams-Sonoma or at Amazon.com.
Gluten Free Foodies will Celebrate Celiac Awareness Month for 31 Days in May.
Be sure to check back daily to learn all sorts of things during this month.
My goodness, I can’t believe it has almost been 10 years since I was diagnosed with Celiac Disease. I can’t believe how much has changed since then. I remember going into my neighborhood grocery store asking about Gluten Free products and was met with many blank faces. There wasn’t a ton of information about Celiac Disease, let alone Gluten Free products that didn’t taste like cardboard packaging. I remember eating a ton of brown rice cakes with peanut butter because it was the only “bread-like” thing that was safe. Little did I know that I was reacting to peanuts as well. I ate a brown rice cake with peanut butter and sometimes jelly for lunch. I would make a brown rice pudding with cinnamon and coconut milk to eat as breakfast or a dessert. For dinner I would steam some vegetables and serve it with – you guessed it … brown rice. Ugh! Just thinking about all of that brown rice is making me ill! I went from eating one thing all the time – wheat – to another – brown rice. My life didn’t get much better for a long, long time. I was so sick at the time and never realized how big a role food allergies and Celiac Disease were affecting my overall health. It took many agonizing years to finally get all of the Gluten out of my body.
Thank goodness those days are over! We are so lucky that we have organizations such as the Gluten Intolerant Group – GIG Certification Program. GIG’s team works very hard for all of us. The GFCO program sets the standard for making sure that the products we enjoy are safe. We know it when we see the symbol - the GF inside the circle – see the picture above and below on the Maninis Gluten Free label.
The Gluten Free Certification Organization (GFCO) program is the world leader in the Gluten Free industry that insures that the people who make Gluten Free products meet the standards for product integrity, quality and purity – all of which are the highest standards.
The Gluten Free Food Service (GFFS) accreditation program trains the people in the food services industry – how to safely serve Gluten Free meals, menu planning, kitchen preparation and serving in our restaurants. The program includes all of the restaurant’s staff by training them in preventing cross-contamination practices.
Now that we have the CGFO symbol, it makes it easier to shop. We have higher quality products that are created from families that have a first hand knowledge of Celiac Disease . The Collins family started - Maninis Gluten Free - because their family suffers with Celiac Disease. They have created Organic Gluten Free Flour Mixes, with Non-GMO ancient grains, that you can use to make your favorite recipes – cup for cup. The flour mixes are made in a dedicated Gluten Free facility and are free of rice, corn, nuts, tree nuts, shellfish, fish, dairy and eggs. You can make Gluten Free breads, cakes, cookies, pizza crust, pie crust – the list goes on! Maninis Gluten Free also makes fresh Gluten Free Pasta that is out of this world! Trust me when I say … you will not believe it is Gluten Free! You can buy directly from Maninis or look on their site for store locations. If they are not in your favorite grocery store, yet – ask your store manager to order it! Maninis has distributors that can deliver to most locations across the US.
Go ahead, get in the kitchen and get your Gluten Free baking on!
I call this my
Gluten Free Egg-Ham-wich!
Toast your favorite homemade Gluten Free Onion Roll.
Add a little Earth Balance non-dairy buttery spread.
Fry an egg in a ring and add a little sea salt, Aji Amarillo dried spice and black pepper.
Warm up a slice of Boar’s Head Black Forest GF Ham.
Add the ham to the bottom half of the roll, then the egg and the top!
If you can have cheese then go for it! I highly recommend Beecher’s Flagship or Smoked Flagship cheese!
I must say this is my favorite any time of the day or night sammy!
I asked Shealeen about Autism Awareness Month and what is the one thing that she wants the public to know about Autsim. Shealeen said “How kids with Autism may have difficulties with social skills, behaviors & communication but that they have something special about them that they do or love that makes them so much fun to work with.” She mentioned, “One child who knew everything about ships, another who was such a lover she would hug complete strangers, another who collected buttons, another who knew everything about presidents! I learn so much from these kids and I love learning so I am a great audience for them.”
- Do you drive to Silverdale or take the ferry to Seattle to get ABA services for your child with Autism?
- Wouldn’t it be easier to have someone come into your home and be able to watch and learn what a BCBA is doing so that you too can use ABA with your own child?
- Do you want a collaborative team approach for your child?
- Wouldn’t it make life easier having someone who lives on the island and already knows of most of the teachers, OT’s, PT’s, SLP’s, counselors, neurologists, etc who work with your child?
- Would you like this someone who was a teacher for 12 years and could go into the school to observe and teach others how your child learns best?
- Wouldn’t it be great to get rid of challenging behaviors so they can focus on learning?
- Imagine how wonderful it would be to see your child play more effectively on the playground.
- Do you want someone who can attend an IEP meeting with you or review an IEP to help you understand it better?
- Are you considering private school? Ever thought of getting a group of kids together and creating an ABA school just for them?
- Are you homeschooling and would like some ABA added to your program a few hours a week?
Next month we will talk about the increase in recommendations of the Gluten Free lifestyle for children with Autism, ADHD and Behavioral Challenges.
We Want Gluten Free and Non-Dairy Treats – Coffeehouse Challenge
Ah yet again! I try to make plans with a friend to meet up for a chat over coffee. As we discuss where to go, it seems that home is the only place where we can go to get a good cup of Non-Dairy, creamy lusciousness for our coffee or latte and a safe Gluten Free treat … sigh …
I have decided to make a Coffeehouse Challenge.
We want Gluten Free and Non-Dairy treats at our Coffeehouses! It is time that Gluten Free Foodies and Non-Dairy consumers have a seat in the Coffeehouses too!
Let there be Coconut Milk, Almond Milk, Hazelnut Milk and Hemp Milk! These are healthier and creamier options than rice and soy. If you are a Coffeehouse owner or manager, mIght I suggest contacting SoDelicious, Pacific Foods or Living Harvest -Tempt ?!
It is a dream for me to go into a coffeehouse and order a freshly brewed drip coffee with Coconut Milk creamer, an Almond Milk Latte, a Vanilla Hemp Macchiato or a Hazelnut Milk Mocha!
It would be lovely to order a specialty – Non-Dairy creamy frozen drink too! You know the fancy ones that most coffee shops make for various seasons.
Heck, an iced coconut or hazelnut milk mocha would send me to the moon!
While we are on the subject, how about adding a wrapped Gluten Free bakery item from a Pacific Northwest Gluten Free and Vegan company such as Jodee’s Desserts in Seattle or Petunias Pie’s and Pastries in Portland, Oregon?!! There are so many small businesses that would love the extra wholesale business! Contact me if you need help finding a Gluten Free bakery in your area.
Did you know that the Gluten Free product market is the fastest growing segment in the food industry? It is expected that the Gluten Free market is going to surpass $4.2 Billion this year!!! That is an enormous segment of the market that coffeehouses are missing out on if they choose to ignore this challenge.
In the meantime, I guess we will meet at my house and enjoy my home brew and favorite homemade Chocolate Almond Cupcakes.
We want Gluten Free and Non-Dairy treats at our Coffeehouses!
If you are up for the Coffeehouse Challenge this is what you need to do
- add Non-Dairy milks – Coconut, Hemp, Almond or Hazelnut to your beverage menu
- add Gluten Free bakery items prepared in a Gluten Free kitchen and wrapped to keep them safe from cross-contamination
- send me the name of your coffeehouse and address or website – across the US is great!
- I will post it on this blog, update it and share the information with everyone
- If you are a reader and you find a Coffeehouse that serves one of these Non-Dairy milk alternatives and/or Gluten Free treats, send me an email and a picture if you have one. I will post it and share it!
Please email Lisa
I look forward to hearing from you!
Ok so I have some updates from the Seattle area.
Coffee and Specialty Bakery – Pike Place Market 1500 Western Ave – everything is Gluten Free and they offer Almond and Hemp milk to make the BEST coffee from Illy!
Better Living Through Coffee aka BLT Coffee – 100 Tyler Street, Port Townsend, WA – Awesome Organic and sustainably grown coffee. Their coffee is so good event the decaf is awesome! They offer a few Gluten Free and Vegan cookies and Tamale pie, Organic coffee and coconut milk and almond milk.
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I decided today that I need a good, hot and hardy breakfast to kick start my day. This weekend breakfast is a well earned treat.
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