My Response to the Negative Media About Living Gluten-Free

I have been very frustrated the last few weeks because I could not type. I have wanted to respond to all the negative media about living a GLUTEN-FREE life. Maybe I needed the time to figure out just what I want to say.

First and most important, is the lack of knowledge that the general public and many doctors have about diseases and disorders directly affected by consuming gluten. Even a few people with Celiac Disease have responded by saying it is hurting those with Celiac Disease when so many people use the GF diet in order to lose weight, etc.  This remark excludes those of us who also have diseases, disorders or health issues that are affected by eating gluten. 

The Media & Gluten-Free Living

Yes, there are those people eating a GF diet because it is the newest fad or weight lose idea. 
So what, the truth is that wheat in its current form is very difficult to digest.  Even if a person does not need to be on a GF diet ,they may receive health benefits by eliminating gluten.

Yes, people on a so called GF diet sometimes do not even know what gluten is.
It sounds ridiculous but maybe these people will start to learn what it is and will help educate others.

Yes, the media is all over the gluten-free way of life.
It was the media that started to shine attention on Celiac Disease and Non Celiac Gluten Sensitivity (NCGS). Because of this attention, more research about a gluten diet is now being funded. I guess we have to take the good with the bad.

I know what I know and I will not let others belittle it or make me doubt myself. I don't have Celiac disease. I have an autoimmune thyroid disease called Hashimoto's and Leaky Gut. Some doctors do not think gluten affects Hashimoto's, others do. I have met many people with Hashimoto's or another autoimmune disease that feels much better after eliminating gluten. That can not be questioned.

I know what I know
Eating gluten makes me sick. 
Cross Contamination of gluten, makes it difficult for me to swallow and my skin gets rashes. 

Since I stopped eating gluten:

• I no longer have difficulty swallowing
• My digestive issues are gone
• My eczema is gone 
• No more brain fog
• No more arthritis pain 
• the list goes on and on. 

Check out July/August issue of Simply Gluten Free magazine. 
Dr. Alexander Shikhman, founder of the Institute for Specialized Medicine and  board certified in internal medicine and rheumatology, is the author of the article called, Gluten Intolerance and Rheumatoid Arthritis.  In Dr. Shikhman addresses how gluten can affect the body and may be directly related to other autoimmune diseases, especially Rheumatoid Arthritis. I enjoyed reading his ideas and theories.


Dr. Alexander Shikhman has a self assessment Gluten Intolerance test on his site.   

Please stay true to what you know works for you!

The Healing Process

The human body is such an amazing thing. It has the ability to heal itself, if we give it the time and support to do so. A muscle tears and if we catch it before it is to big, then with rest  and supplements the body will and does heal itself. I am very grateful that I am in the healing process. 

The Healing Process

I tore my bicep, 1 month ago, helping a friend move. At 1st I thought I had just done too much and that the pain and aches would subside. One week later, I called my chiropractor for an appointment. My upper rib was out, my muscles were very tight, my neck and back needed an adjustment, and I had a terrible pain in my shoulder. My chiropractor did some work and taped me up with kinesio tape. I left with strict instructions not to use my right arm and take certain supplements. There was concerns that I injured my rotator cuff. She told me if it got worse to call the orthopedic doctor so I could get an MRI and/or x-rays.

The pain increased over the weekend so I made an appt. with the orthopedic doctor. After the exam and x-rays he said the injury was to my bicep and not my rotator cup. I was extremely relieved since most bicep tears do not require surgery.

I consider myself a strong woman, both physically and emotionally. I rarely think of my age because I feel young both physically and mentally. Then something happens like a torn bicep accompanied with pain like I have not experienced in a very long time and I begin to question myself. 
I asked myself several questions:

• Am I getting to old to help someone move? 
• Why did I push myself so hard that day?
• Why did I wait a week to do anything about the pain? Ego or fear?
• The questions went on and on.

Finally armed with answers about my injury, I was able to regroup and start healing. For example, I am typing this with both hands. This is a first in 4 weeks.  Yes, I will have to icy/heat when I am done but that is a small price to pay for healing. 

I wake up everyday with a noticeable improvement. I have more flexibility, better range of motion and my arm is stronger. I say stronger but that lets be clear, I can now carry a napkin from point A to point B.

I can not help but wonder how long the healing process would have taken 4 years ago, before I knew I had Hashimoto's, Leaky Gut,  and Non-Celiac Gluten Sensitive. I believe it would have taken far longer and been much worse.

I am so grateful for all the love and support I have received during this process.  My friends and family have been such great help especially my husband who has had to do all the cleaning, cooking, dishes, laundry, etc.

It feels fabulous to be posting again. I will need time to regroup since I could not do research during this time but I promise to get back in the rhythm as soon as possible.

photo by scenicreflections.com

If I could.......

If I could.....

If I could dance like a prima ballerina, my heart would soar.
If I could run like a gazelle, I would feel the winds of life on my skin. 
If I could magically levitate to the heavens, I would travel the inner spaces of the universe.
If I could crawl like an ant, I would explore the most minute aspects of life.
If I could fly like an eagle, wow - if I could, there would be no stopping me.
If I could be, just be, in this very second, slowing life down so I could experience this very simple moment, now that would be a God experience worth working towards.














http://beautyreflectionsblog.com/2013/07/15/loreal-colour-riche-lipstick-135-ballerina-shoes/

What To Do with Spaghetti Squash?

My Quiche with Spaghetti Squash Crust has had people talking. Several people said they do not know what to do with spaghetti squash. Spaghetti Squash is a great food to have in the house. I use it as filler for many meals. It makes a great pasta substitute. It is low in calories,

filled with vitamins and nutrients and is firm in texture. For detailed nutritional information go to
SELF Nutritional Data. 
 

Gluten-Free Spaghetti Squash Recipes

It is simple to prepare. I slice it in half -lengthwise and remove the excess strings and all the seeds.
I place it in a glass pan and add 1/2 inch of water. Place in a pre-heated oven (375 degrees) and bake for 25 -30 minutes. If a fork can easily go through the skin then it is cooked. After it cools down , use a fork to scrape out the threads of squash.

Here are some recipes that I have tried and enjoyed:
Spaghetti Squash with Coriander: I just created this today. I took leftover spaghetti squash and placed it in a pre-heated pan with a tablespoon of olive oil. Then I added black pepper, sea salt and coriander to taste. I had approximate 2 cups of squash so I used a 1/4 teaspoon of coriander, salt and pepper.  I cooked it until it was slightly crisp on the outside. My husband was a big fan of this recipe.
Spaghetti Squash with Pesto: Go to the Recipe tab to find 2 of my pesto recipes. 
Quiche with Spaghetti Squash Crust: I created a crust out of spaghetti squash. You can find it under the Recipe tab. 
Spaghetti Squash I is a simple basil, garlic, tomato squash salad, by allrecipes.com: 
Spaghetti Squash with Marina by FoodNetwork. 
           I sometimes use a jarred Organic Marina sauce to simplify the process.
Spaghetti Squash with Meat Sauce: by Dashing Dish
Baked Spaghetti Squash with Garlic and Butter: by Steamy Kitchen, I would use a butter substitute.

Thank you to finecooking.com for the photo image.

Frito Lay's Oven Baked Barbecue Chips Recalled

Frito-Lay has asked Celiac Disease Foundation to post the following: 

Frito Lay's Oven Baked Barbecue Chips Recalled

"On Monday, June 2 Frito-Lay initiated the voluntary recall of select 1 1/8 oz. packages of Oven Baked Lay’s BBQ. The product is being recalled because its package face is incorrectly labeled with the Frito-Lay gluten-free (GF) logo, while the ingredient panel and disclosures on the back of the packaging correctly indicate that the product contains wheat and barley. As a result, there could be confusion whether this product is gluten free. This was an isolated incident and we are putting parameters in place to prevent this from occurring again.

The affected product was sold to our food service and vending customers, as well as club retailers as one of the products included in the Baked! & Popped Mix 30 ct. Variety Pack Tray and Baked! Mix 30 ct. Variety Pack Cube. We have notified the FDA, as well as all of our relevant customers and partners, and we are working quickly to retrieve the product."

Conte's Pasta: Gluten-Free Pizza Crust

I am always on the search for a good pre-made pizza crust. Udi's frozen pizza crust is not bad and often my "go to" pizza crust because it is so accessible and reasonably priced. I really like Whole Foods gluten-free pizza crust made from rice flour and found in the refrigerator section.  It is relatively smaller than Udi's and not in stock all the time but I like the taste better than Udi's.

Today I found Conte's gluten-free frozen pizza crust at Mother's Market so I decided to give it a try. The ingredients are: rice flour, water, corn starch, whole eggs, sugar, salt, xanthan gum, tapioca detrin, sodium alginate, guar gum, baking powder, canola oil, yeast. There are several ingredients I would not normally cook with or eat. 

Conte's Pasta Gluten-Free Pizza Crust

I prepared caramelized onions, sauteed spinach with garlic, BBQ chicken with homemade GF BBQ sauce, pesto, and goat cheese to create the pizza's with.

As I pulled the pizza out of the oven, they appeared to have browned nicely. Next would be the  taste test. 

The crust did not make the grade in my husband's or my opinion. The taste and texture was much more like a biscuit cracker than pizza dough. As I was eating the pizza, I was imagining using this pizza dough for a dessert pizza such as an apple pie pizza. They are reasonably priced and a little larger than the Udi's but I did not feel like I was eating a pizza.

Spinach Goat Cheese Quiche with a Spaghetti Squash Crust

I was browsing through Pinterest when I came across a Spaghetti Squash Crusted Quiche Recipe. It perked my interest. I am always looking for ways to be creative with vegetables while reducing starches. This recipe is from PaleOMG website. Though I do not follow the Paleo Diet, many Paleo recipes compliment my eating style.

PaleOMG.com

FYI: According to The Paleo diet.com
" The Paleo Diet is based upon everyday, modern foods that mimic the food groups of our pre-agricultural, hunter-gatherer ancestors. The following seven fundamental characteristics of hunter-gatherer diets will help to optimize your health, minimize your risk of chronic disease, and lose weight.

• Higher protein intake 
• Lower carbohydrate intake and lower glycemic index
• Higher fiber intake–
• Moderate to higher fat intake dominated by monounsaturated and polyunsaturated fats with balanced Omega-3 and Omega-6 fats
• Higher potassium and lower sodium intake
• Net dietary alkaline load that balances dietary acid
• Higher intake of, vitamins, minerals, antioxidants, and plant phytochemicals"

 

Back to the point of this post - I decided to use my quiche filling and use the spaghetti squash as a crust.  It turned out much better then I thought it would. The combination of the filling and the squash was excellent. The squash added a nice crunch to the dish. The only issue was that with all the veggies the quiche had a little too much liquid. I cut the first slice and then drained the excess liquid. 

I have 2 thoughts about the extra liquid. First, I could reduce the amount of milk in the filling. Second,after cooking the squash, I could scoop out the threads and place it on a cookie sheet and place it back in the oven to dry a little. I will let you know which works better.

RECIPE:

Ingredients: 

•   2 tablespoons Earth’s Balance
•   1 onion, minced
•   1 teaspoon minced garlic
•   2 cups chopped fresh spinach (or alternative vegetable)
•   1 1/2 cups shredded goat cheese   (I use ¾ cups grated goat cheddar & 3 ounces of  soft goat cheese)
•   4 eggs, well beaten
•   1 1/2 cups milk  (I use ¾ cup of almond milk & ¾ cup of coconut milk.)
•   1 teaspoon salt
•   1/2 teaspoon black pepper
•   1  tablespoon butter, melted (Earth’s Balance)
•   Coconut oil, butter alternative, or oil to grease pan with.  
•   1 medium spaghetti squash (approx. 2 pounds)  

 Instructions:
 
Preheat oven to 400 degrees 


CRUST
1. Cut spaghetti squash in half, lengthwise and  remove seeds and excess strings. Place in a glass cooking pan. Add approximately 1/2 inch of water.  Bake 20 -25 minutes or until the outside of the squash gives a little.
2. Remove squash from oven and allow to cool. Scoop out the threads of squash. I use a fork.
3. Press the squash into a well greased pie pan forming a crust. Try to make sure it is evenly spread out.

FILLING
1.Over medium-low heat melt butter in a large saucepan. Add onions, garlic and vegetable.  Cook slowly, stirring occasionally until the vegetables are soft. Shut off heat and place soft goats cheese in saucepan and stir until melted.
2.Spoon vegetables into crust and sprinkle with cheese.
3.Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 15 minutes, then reduce heat to 350 and bake for 30 minutes. or until center has set.



Enjoy!