Health · Uncategorized

How to enjoy a Gluten Free Thanksgiving

Thanksgiving is celebrated by sitting around the family table with your extended family eating a huge, calorie laden dinner. It’s easy to eat until you’re bloated and too full/ tired to function but it’s a huge pain when you’re on a gluten free or any other restricted diet and need to avoid getting sick. You see the sweet potato pie, pumpkin pie and stuffing and already know you can’t eat those but what are your alternatives? Are there any other foods to watch out for?

Main Dish

The turkey (or ham) is the default with Thanksgiving. Make sure the seasoning is safe. If they use anything other than normal herbs and spices, it could have hidden gluten and not be safe. The gravy is another big no- unless you make it specifically yourself, you cannot be sure what it’s thickened with and it’s best to avoid.

The best ways to be safe are to make sure your turkey has no skin and no topping but spices. Keep away from gravy, or take some broth before it’s made into gravy and add your own ingredients to thicken it.

Sides

Stay away from stuffing, unless you get a gluten free bread or stuffing mix and make it your own. Stuffing is bread, so it’s obvious that it will not be safe traditionally.

Stick with normal veggies. You can ask about the ingredients in the sweet potato pie and there is a decent chance it’s safe, but is it worth the risk? To know you’re safe, stick with green beans, spinach or any other side that contains no additives. If that sweet potato pie only contains sweet potatoes, brown sugar, marshmallows and a few other items they can easily list (or show you) it’s safe. (Yes, sweet potato pie is my favorite dish)

Stuffing- gluten free version

Stuffing isn’t hard- take your favorite gluten free bread and tear it up, add it to broth (or gluten free gravy) and let it soak, then toss it with the celery, onions and anything else you use and wrap it in aluminum foil and bake it the way you normally bake your stuffing.

They also have gluten free stuffing mixes for people who don’t cook it totally from scratch- located in the gluten free section of the local grocer.

Hot Rolls

Rolls are another obvious issue- they are nothing but flour but there are gluten free options out there, more than other subs. You can find frozen gluten free rolls, normal rolls in the bread aisle and there are countless recipes out there for gluten free rolls, so you have many options. My personal favorite is to take a normal hot roll recipe and convert it- they taste almost the same and are a tried and true recipe.

Deserts

Pumpkin Pie

I think it’s safe to assume, the pumpkin pie is one of most peoples’ favorites. The pumpkin itself is fine- pumpkin, milk (or milk sub), cinnamon/ginger/nutmeg/whatever other spices you use, sugar, eggs- all of that is gluten free. You can bake it all in a pan to make a pumpkin pie pudding type of dish or you can head to the local Kroger (it’s the only store around here that sells them) and pick up an extra gluten free frozen pie shell. (Wholly Wholesome makes a really good crust- but pay attention to the label because some of their crusts are whole grain- meaning wheat and they are usually together in the frozen coolers).

Pecan Pie

There are plenty of recipes out there to make gluten free pecan pie and I’m not sure, besides the crust how much needs to be avoided.

Use your other Wholly Wholesome pie shell and find one of the many pecan pie recipes and test it out

 

It may be a bit more time consuming on your end and you may end up offending family members by your “diet choices” but it is very possible to be included in the big family Thanksgiving meal while staying safe and not getting sick.

If this is your first year, it will be more challenging but just remember- your body won’t care if your aunt was offended by you not wolfing down her rolls. Your body won’t care that you had a moment of weakness and took a few bites of that pie or stuffing- your body will mind that you just put an ingredient in it that it cannot tolerate and your comfort is more important than someone’s feelings. If it’s store bought, always look for the gluten free label and if you’re in doubt, keep away.

 

Health · Parenting · Uncategorized

These are a few of my favorite things

I’m wanting to step up my diet a bit more.

I have been strict gluten free for a year now, I’m almost fully dairy free but soy is my problem.

I think I’m going to fully take dairy out at home and out of home then work on soy.

Already- those homemade lattes I posted- just as good and cheaper than Starbucks doubleshots

Earth Balance instead of butter

20180702_2230432071125857565148264.jpg

Silk Almond milk for baking and for my kids (and me occasionally)

I use the nonflavored and unsweetened for cooking

Enjoy Life as a snack

 

It’s delicious and dairy, soy and gluten free- full winner

and you have to have salad dressings when you eat as much salad as I do

They aren’t perfect, they do have soy but I’ll phase soy out like I did dairy. I do use replacements for sour cream and cream cheese as well and I’m really liking Daiya cheese on sandwiches.

Other than that, I bake deserts from scratch- that way I can control what is in the cookies and cake and I try to always cook my lunch for work before I go. I’ll possibly do that for my younger daughter when she starts school since she’s restricted.

I’ll be posting more of my favorite gluten/dairy and/or soy free products as well as more recipe conversions and recipes as I make them.

Health · Uncategorized

Homemade Mocha Latte

I love mocha lattes from Starbucks and finally found a recipe for it a while back. It tastes just as good as the ones from there.I was able to make it Gluten/Dairy/Soy free

Fresh brewed coffee

Cocoa Powder

Sweetened Almond milk

Sugar

Brew your coffee then mix a spoon of cocoa powder, 2 spoons of sugar and add milk to your preference.

The alternative I found was to use chocolate almond milk and it works almost as well (not as good, but still good)

If you don’t need it to be dairy free, add some whipped cream on top and toss in a few df/gf/sf Enjoy Life brand chocolate chips on top.

Health · Uncategorized

Home made Pumpkin Spice Latte

I know this is early, but the coffee post made me think of it.

I found a great recipe for gf/df Pumpkin Spice that tasted as good as any you’d get professionally. I played with it and tweeked it til I found a great combo.

Ingredients-

Coffee

1 tsp Pumpkin (canned or pureed)

sprinkle cinnamon, ginger or the pumpkin pie mix

1 tsp sugar

add in as much sweetened almond milk as you want (or instead of cocoa powder and sugar, add sweetened almond milk)

Brew your coffee as normal

Mix the pumpkin, spices, and sugar together

Add the pumpkin mix to the coffee, add in milk and sprinkle cinnamon on top.

The pureed pumpkin doesn’t always mix in fully with the coffee (sometimes it does) so most of the time, it’ll be a weird texture but it tastes just as good- has a lot less calories and is allergy friendly.

Uncategorized

Day 6- your favorite recipe

As I’ve mentioned before, I’m gluten free and my 2 year old is dairy free. I have managed to find all the replacements we need for both of us and that includes a delicious gf baking flour that makes snacks that taste just like normal.

Gluten and dairy free Cowboy Cookies (oatmeal/chocolate chip) are my absolute favorites.

2 cups gf baking flour (I use Walmart generic- it’s the best I have found.)

1 tsp baking powder

1 tsp baking soda

1 cup regular sugar

1 cup brown sugar

2 eggs

1 cup crisco

1 tsp vanilla

2 cups steel cut gf oatmeal

1 cup gf/df chocolate chips (I use the Enjoy Life mini)

Preheat the oven to 350

Mix the 2 cups sugar with the crisco, add in the eggs, vanilla, flour, baking powder and soda and a sprinkle of salt. Add in the oats and chocolate chips. Make small balls and grease a pan.

Bake for about 10 minutes

Health · Parenting · Uncategorized

Gluten and dairy free salmon pasta salad

I made this for dinner and it turned out great.
It’s a gluten and dairy free pasta salad.
I just threw it together, so I didnt measure things.

This will be an unprofessional recipe, but I made this tonight and only measure when it’s important

Gf/df pasta
2 tomatoes
1/2 package of celery
1/3 bunch of green onion
1-2 cups mayo
1 full sized shredded piece of cooked salmon (2 cans of tuna would go well as well)
Cook the salmon and boil the pasta
Shred salmon while cooking
Chop celery, tomato (chunks) and cut green onions and combine in a large bowl
Toss, add in salmon and drained noodles
Mix in mayo and serve

Cant tell you exactly how many servings it made either but it was fast and extremely easy- and my two year old had fun helping me mix.

Health · Uncategorized

EDS, post 30 can your body bounce back?

I know your metabolism takes a slight hit at 30, larger hit at 35 and every 5 years or so keeps shrinking. I’m still heavier than I was pre-kids and reality is hitting me. I knew I no longer had my pre-baby body, but will I be able to go back?

I accepted the fact that pregnancy made my hips more of a problem area than they already were. I only wore a larger size (11-13 in high school) for that reason, but had an hourglass figure. When I dropped to a 14, I tried on some 17s and couldn’t get them past my hips. That was when I read that juniors and adult sizes are made different (1,3,5, etc are juniors. 2,4,6, etc are adult). Juniors are made narrow in the hips where adult jeans are made wider in the hips.

I do know that with Ehlers Danlos, collagen is affected and where it makes your skin stretchy, it seems it may be harder to just bounce back. My scars fade but they still look strange when they heal. I don’t know much else about EDS but I do have an appointment, not only with a genetic specialist, but a specialist who lives with EDS herself. But that’s in a little bit. Right now, I’ve been researching trying to find foods that can help, workouts good enough to help lose weight and tone up but also safe for Osteo and loose joints and anything else that could help me with shrinking back down.

In the past 2 years, I’m down from 220 to about 170. I’m down from a size 20 to a size 14-16. I still have 40lbs left and hoping to get down to a 6ish or 8, maybe and I have 5 years in my mind to do it. If I can get down to my goal, fix what I need to fix diet wise and perfect my ingredient reading I should be able to maintain despite my Hashimotos. I’m seeing that even thyroid isn’t as much of an excuse as people use it. I dropped 20lbs in 4 months on a good dose of thyroid medication and cutting 1 ingredient out. I’m almost 1 month back to the normal (gluten free) lifestyle and finally feeling back to how I was feeling. I just had my thyroid levels tested again and they were perfect.

Right now, I’m trying to buy less processed foods. I have quit drinking Mello Yello (but I did switch to Diet coke for the time being), I’m eating 1 grain meal a day (if that) and the rest are cooked or salad. I do need to cut condiments and I still am drinking my Starbucks double shots (1 a day), I also started to notice my sugar drops when I eat potatoes so I’m switching to sweet potatoes.

The problem is when you have multiple diagnosis’s with several recomendations for diets. Where I have obvious issues with gluten, gluten free is needed (unless I want to spend all day cramping and in the bathroom), I had the diabetic low glycemic diet recommended to me for the reactive hypoglycemia. Cutting everything that was recommended to me feels restrictive. It also makes my OCD mind feel like I’ll be depriving myself and feels like it’s a black/white situation instead of- eat this way and you’ll feel great, eat that way and feel like crap.

I’m working on disassociating food with pleasure or anything related to emotions and trying to associate it with fueling my body and nothing more. Mindfulness helps that. Taking time to savor what I eat and pay attention to it is what I’m working on. Salad tastes great, so does fruit. Sugar and snacks that are heavily processed taste like chemicals but are an addiction- I’ve read all about sugar addiction and cold turkey is the way to go with kicking it. I’ve been thinking about trying a 1 month sugar free diet to try to break it. Just not sure if I have the will power currently. I will start it at the beginning of a month this year, though. Just have to build up and do further research into it to go in armed instead of half assing it.

In my picture, I was 18. I was constantly working out but didn’t know half of what I know now. I was also healthy.

I wasn’t skinny, but I was a good 30lbs smaller than I am now.

Health · Parenting · Uncategorized

Dairy free, gluten free, lactose free… oh my

So, my 2 year old daughter and I ate out for my birthday with the rest of the family (My parents, husband and 6 year old). We had one of the best waitresses I’ve had- to the point I thanked her.

She made sure the croutons were on the side so I could eat salad, didn’t include cheese and added the dressing on the side so she could eat. She walked us through the allergy menu and made sure the items for me were totally gluten free and the items for her were fully milk/dairy free. Neither of us had reactions after eating there (I made the mistake of trying to eat around croutons last time and spent the whole next morning hurting and in the bathroom)

I swear, though, trying to get the hang of reading labels to make sure something is truly dairy free (not just lactose free) is really adding extra time to grocery shopping and the number of times we slip and give her something we don’t realize has it is too much.

I know, just like I have learned most of the red flags for gluten, it will take time but right now, dairy and cows milk free is overwhelming.

We have her next appointment tomorrow so I’m hoping we will have an answer- cows milk, casein, allergy, intolorance or virus (unlikely since its lasted since last month). I hate playing the waiting game.

Health · Parenting · Uncategorized

We took my 2 year old to the ER a few weeks ago. 

We were told to keep her away from dairy and her diarrhea (reason we took her) was likely caused by a virus. Well, we took her off dairy and her diarrhea cleared up. We reintroduced it many times and the very last time my mom attempted to give her cows milk, she spit it out and didn’t want to drink it. Each time it has given her diarrhea. It’s lasted way more than 10 days (did test positive for a virus- this specific one lasts 10 days and it’s been well over that and she still gets diarrhea when she eats yogurt, most cheese, ice cream or milk. She’s also developing a taste for my gluten free snacks instead of normal. I have read picky eating can be a sign of a food intolerance. We are pretty sure lactose intolerance (I am) because the diarrhea has been a recurrent issue her whole life. We have an order to have her tested for Celiac due to my medical issues, her sisters gene and her symptoms. 

If she isn’t able to to back to cows milk, it’ll be all three of us women in the house who don’t drink it. Her older sister could easily live without dairy and I’m lactose intolerant myself. 

This is a whole lot of fun going through the tests, dealing with the diaper and trying to figure all this stuff out. Even with the medical help, it is still too long a process. 

Uncategorized

Chocolate Crinkle Cookies (gluten and lactose free)

When I was gluten free years ago, I mixed tapioca, brown and white rice flours and made my own baking flour. I do not know if it would work for all cookie recipes, but these cookies look, feel and taste the exact same as they do with normal flour.

1/2 cup oil (I use EV olive- use whatever baking oil you normally use)
3/4 cup cocoa
2 cups sugar
4 eggs
2 tsp vanilla
1/2 tsp salt
2 cups (gf mix or all purpose) flour
2 tsp baking powder

Mix oil, chocolate and sugar and blend one egg at a time until well mixed
add vanilla
stir in salt, flour and baking powder
chill
drop tsp full of dough into confectioners sugar
shape into balls (roll in sugar)
Bake 2 inches apart on greased sheet at 350 for 10-12 minutes

I will post other recipes I find are good or as good as normal that are dairy, gluten or other allergy free.