Introduction to Celiac Disease and My Story 2007-11-01

I am a gluten-free, dairy-free, and egg-free woman living in the Seattle area. I am starting this blog in hopes of helping other people with food allergies. Not being able to consume certain foods can be difficult in social gatherings, and I am here to share fabulous recipes and entertaining tips that will help ease your troubles. (I am not a doctor, and you should consult your healthcare provider about the diet that is right for you.) With that said, here is a brief story of my diagnosis and road to recovery.

I was diagnosed with celiac disease in April of 2006. Celiac disease is an autoimmune disorder that damages the small intestine. A person with celiac disease cannot tolerate a protein called gluten - found in wheat, rye, and barley. When a person with celiace disease ingests gluten, it damages the villi that are all over the lining of the small intestine. These villi are what normally absorb nutrients. However, when they are damaged, nutrients are not absorbed and this can cause a series of other serious problems. Celiac disease is a genetic disease, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress (NDDIC). A simple blood test can test negative or positive for celiac disease. However, there can be a false positive, so if your blood test is positive you should also have an endoscopy to confirm your diagnosis. An endoscopy is when a doctor inserts a tube and camera down your throat and travels through your small intestine to see if it is damaged. You are not awake during the procedure and it is painless. (To find out more about celiac disease and it's symptoms, please visit www.celiac.com).

Upon diagnosis, I didn't know what I could and could not eat, and neither did my family. I had to read the food lables on EVERYTHING. However, "gluten" is never a listed ingredient - it is hidden in MANY different ingredients. Many times, I also had to contact the food manufacturer to ensure the product was gluten-free. Even the tiniest amount of gluten could bring me back to square one, which was frustrating. I quickly learned that I was the only one who could take control over my situation in hopes of becoming healthy again. I began shopping at Whole Foods and PCC Natural Markets, which are wonderful resources. I eventually became comfortable and confident with my new diet and knowledge. However, a year after my diagnosis, I followed up with further allergy testing. I then found out I also had allergies to ALL dairy, eggs, bananas, pineapple, almonds, and garlic! On top of ruling out all gluten, I now also had to rule out all of these foods!! (Now my just gluten-free days seem easy!)

Eventually, I again became accustomed to my even newer diet, although I felt my diet was so plain. Garlic is actually the hardest to avoid because it is called for in SO many recipes. Plain chicken and brown rice for dinner was a commonality, and I wanted desperately to be able to enjoy a diet filled with variety. I also got married, and wanted my husband to have a variety-filled diet. I began more Internet research on "gluten-free, dairy-free, and egg-free" recipes, which are not too easy to find! However, with time you can find MANY delicious recipes that meet these standards, and I am here to post them for others sharing my same limitations AND their families who may have trouble knowing what to prepare.

As an event planner with a background in graphic design, I love to entertain and create fun and modern table settings and social environments. I have learned to combine my passion of entertaining with my dietary restrictions, and am finally starting to feel "normal" again! Cheers to you and allergy-free food! (more...)

Halloween Dinner Party 2007-11-02

I know Halloween has come and gone, but perhaps this can inspire you for the upcoming holiday dinners. Creating a festive table does not have to be stressful or overwhelming. This dinner was served buffet style, so a full table setting wasn't necessary. (A common occurance in our home :)). Lime green chargers are from Luminarc, black linen napkins from Cost Plus World Market, ribbons from Packaging Specialties, vases from Michael's, orange tulips from my local QFC, spiders from Wal-Mart (which I embellished myself with extra glitter), and table runner from Stuhlberg's (1801 Queen Anne Ave N, Seattle, WA 98109).

The menu consisted of Firehouse Turkey Chili, cornbread, and a mixed green salad. Everything was gluten-free, dairy-free, and egg-free.

FIREHOUSE TURKEY CHILI (Serves 4; Taken from SHAPE magazine):
1 tbsp. olive oil
1/2 cup chopped scallions, divided
1/2 lb. ground turkey
2 tbsp. chili powder (add more to taste if needed)
1 28oz. can crushed tomatoes
1 15 oz. kidney beans, rinsed and drain (can also add pinto beans if you'd like)
1 medium red bell pepper, diced
1 cup carrot, diced
1/2 tsp. brown sugar
salt to taste

1) In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss is all but 2 tbsp. of the scallions and cook, stirrring frequently, for 1 minute.
2) Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 - 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, beans, bell pepper, carrot, brown sugar, and salt to taste. Bring to boil over high heat.
3) Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowns and garnish with the remaining 2 tbsp. of scallions.
*You can provide sides of sour cream and shredded cheese if you'd like for your non-allergy-free guests.
*You can also make this meal a couple hours in advance and keep warm on low heat to allow the flavors to cook in.

Cornbread: Gluten-free, Wheat-Free, Nut-Free, Egg-Free, Dairy-Free, Bean Free.
The Craving's Place "Grandma's Unsweetened
Cornbread Mix" - Can be ordered on-line or I've also found this line carried at Whole Foods, PCC, and Fred Meyer.
The mix is not presweetened, so have honey and sugar if you'd like to sweeten it. (I do!)

1) Prepare cornbread according to the directions found on the back side of the mix bag.
2) Sweeten according to sweetening instructions.
3) Bake in either a baking dish, or a cupcake pan.

MIXED GREEN SALAD
Prepare a mixed green salad with whatever fruits and veggies you'd like. Don't forget to leave out the eggs if you or your guest is allergic! Also, NO croutons unless you make your own.
For dressing, choose from some of Annie's salad dressings. I like her dressings because she clearly labels her ingredients and states whether or not it is gluten-free. (more...)

Delicious & Nutritious Fall Meal 2007-11-02

Dinner in a Pumpkin (Serves 4):
1 small to medium pumpkin (or 4 small sugar pie pumpkins if you want to serve individually, as shown above)
1 onion - chopped
1 cup soy milk
2 tbsp. vegetable oil
1 8 oz. can sliced water chestnuts - drained (or use 1 8oz. can of Hearts of Palm)
1 1/2 lbs. ground turkey
1 1/2 cups cooked rice
2 tbsp. WHEAT-FREE soy sauce
2 tbsp. brown sugar
1 tbsp. favorite seasoning mix

1) Preheat oven to 350 degrees.
2) Cut off top of pumpkin(s); clean out seeds and pulp.
3) In a large skillet, sauté onion in oil until tender; add meat and brown.
4) Drain drippings from skillet.
5) Add WHEAT-FREE soy sauce, brown sugar, seasoning and soy milk; simmer 10 minutes, stirring occassionally.
6) Add cooked rice and water chestnuts (or hearts of palm).
7) Spoon mixture into pumpkin shell.
8) Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
9) Bake for 1 hour or until inside meat of pumpkin(s) tender.
10) Put pumpkin(s) on a plate(s); remove top and serve! (more...)

Thanksgiving Celebration in the Garage! 2007-11-26

This Thanksgiving we had twice the amount to accommodate because my husband's family joined my family to celebrate. Most people cannot accommodate more than 10 at a dinner table, and may create 2 or more tables for the feast. I don't tend to like separating people or creating different groups at dinner parties if it can be avoided. So, how will you fit everyone? Well, we decided to turn our garage into the dining room! We set up two long fold-up tables, but no one would ever know as they were decked out with a fabulous organic display.

If you want to create a festive setting in your garage to accommodate a large group for dinner, remember these tips:

1) Rent pipe and drape from your local event rental company. We used AA Party Rentals.
2) Garage floors can be cold and ugly. Think about bringing in a big rug or another element to take away from the cement floor. We gathered a bunch of fall leaves and surrounded the table with them.
3) For lighting, run extension cards under the table for lamps used on top of the table to create a warm glow.
4) Don't forget to have space heaters or some kind heat going so your guests aren't freezing!

Here are some delicious allergy-friendly Thanksgiving recipes. If making with a dairy allergy in mind, remember to make the appropriate substitutions, such as using a vegan buttery spread instead.

Gluten-Free Stuffing
Southern Cornbread Stuffing
Roasted Butternut Squash with Sage & Cranberries
Old-Fashioned Candied Sweet Potatoes
Orange-Cranberry Sauce (more...)

Dinner in the Sky 2007-11-28

I saw this on The Today Show this morning. I don't know if it would be fun or sheer terror! Either way, it is an unusual entertaining idea so I like it!

It looks like this is only happening in Europe. You can find out more about it here: Dinner in the Sky. (more...)