Posts tagged ‘food photos’
The following guest post and recipe are from National Foundation for Celiac Awareness (NFCA) volunteer, Annette Marie of Best Life Gluten-Free.
I am a former New Yorker, where there are more restaurants than you can shake a stick at! And quite often we enjoyed frequenting a Chinese place serving both Sechuan and Cantonese dishes, with all of the various tastes that just make your mouth water. So, when I wanted something similar, (don’t get me wrong-I’m not that familiar with Chinese cooking, after all, I’m Italian-American!) I fiddled around until I was happy with this dish.
This is a really quick chicken recipe that’s a one-dish meal, ready in about 30 to 40 minutes. And with the warm weather months ahead, that’s perfect for supper after a day outside enjoying yourself!
The trick to this recipe? Cook the white rice on one burner while the main dish is going on a second. Then everything’s ready at the same time.
Gluten-Free Chicken with Broccoli over Rice
- White rice (Cook as directed, amount is per your needs)
- 6 or 7 chicken tenderloins, cut in half on diagonal
- 2 cups broccoli florets, washed and stems removed.
- 2 scallions sliced, but do not use the last 2 inches of greenest ends
- ½ cup Extra Virgin Olive Oil
- 2 Tbsp. butter
- ½ lb ( or more if you prefer) sugar snap peas, washed
- 1 cup gluten-free chicken broth
- 1 Tbsp. Bragg’s Liquid Aminos (Natural Soy Sauce Alternative)
- Dash of salt & pepper
- ¼ tsp. garlic powder
- 1 tsp. fresh lemon juice
- 2 Tbsp. cornstarch
- Put up the rice, as we said, to be cooking while you’re making the chicken-broccoli dish.
- In large skillet, heat the olive oil and butter. When melted, saute the chicken tenders on a low to medium heat until there’s a golden tinge and there’s some golden-brown bits in the pan from the butter.
- Remove chicken and place on a plate, but keep the butter residue in the pan.
- In the butter residue, saute the scallions first, then add the peas and broccoli. Saute for about 3-4 minutes until starting to get a golden color.
- Add the broth, spices, amino liquid, and cover pan.
- Simmer on low for about 15 minutes.
- Remove cover and pour out about ½ cup of liquid into a measuring cup or small bowl.
- Add the cornstarch and hand-blend until combined.
- Add to the skillet and replace pan on low heat. Cover and heat for another 5-7 minutes until it only thickens a little. You should have a gravy-like liquid now. Shut heat.
The rice should be done and ready for your plate!
Quick! One-Dish! Ready to go!!
- Annette Marie
About Annette Marie
Annette is a native New Yorker, now living in New Jersey. Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did. Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix. Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free. For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.
Spring is has sprung and that means baseball is here! All of us at the National Foundation for Celiac Awareness (NFCA) have started following our favorite teams and are ready for a great season of America’s favorite pastime. And, we are preparing for our annual night out at the ballpark.
This year, Celiac Awareness Night with the Philadelphia Phillies is on Friday, August 16that Citizens Bank Park as the Phillies host the Los Angeles Dodgers. This will be NFCA’s 6th Celiac Awareness Night and we are looking forward to a great night of great baseball.
This year, we are excited to have a special free raffle to offer visitors to our information table near Section 210. Thanks to the Phillies and Aramark, the basket will include Phillies memorabilia, two tickets to a 2013 regular season game in section 116, a preferred parking pass and a complementary food coupon valued at $30. Better yet, there will be an expanded menu at the gluten-free concession stand that is set up for NFCA’s night out.
Last Friday, I went to the Phillies Home Opener. I either am a terrible influence or a great grandmother as I snuck my grandson Zachary out of school for the afternoon so he could cheer on the home team. The weather was perfect, the seats were good and we were all set to start a winning season. Unfortunately, the Phillies weren’t quite as ready as we were and lost to the Kansas City Royals. As the crowd streamed out at the 7th inning stretch, my grandson refused to lose faith and declared, “I am a Phillies fan and I am staying!”
We did have a great chance to check out the new permanent gluten-free concession stand in Section 136. What a boost to the Phillies experience! We had delicious hot dogs and cheesesteaks and watched as people who were thrilled to find gluten-free food so available ordered pizza and chicken fingers. Sweet Christine’s furnished brownies and other sweet treats, along with the hot dog rolls. Of course, you can get a gluten-free brew with that dog—Redbridge beer and Woodchuck Hard Cider.
No matter what the final score, it always is a good day at the ball park. With more gluten-free food, it is even better.
See you at Celiac Awareness Night! You can grab your tickets here.
[As you know, the National Foundation for Celiac Awareness staff members are big Phillies fans. So when one of our volunteers, Nadina Fraimow, told us she shared the same passion for sports, wellness and all things Phillies, we had to get her on board. Nadina will be sharing her gluten-free experiences as she follows the Phillies year-round.]
Healthy Times Ahead
A Phightin’ to Be Gluten-Free Blog
There are many reasons to love February, but Phillies Spring Training definitely tops the list. While the excitement of team changes, athlete updates and ticket sales resonate for fans, the Phillies pitchers, catchers and position players are preparing for Clearwater, Florida in one week. If healthy teammates translate into prospective wins, it is imperative the lineup stay off the injured list this season. Be-Lee-ve it, healthy times are ahead for Chase Utley, Ryan Howard, Roy Halladay, Cliff Lee and the rest of the Phightin’ Phils.
For those of us Phightin’ to be gluten-free, the food we eat determines how healthy our season will be. When it came to our wedding menu, my husband and I made no exception.
Criteria: Kosher, gluten-free and lactose-free menu that incorporates our favorite foods and fresh ingredients.
Vision: Beautiful presentation, delicious flavor and variety that is reflective of us and our enjoyment of healthy, delectable dishes.
Experience: Romantic, festive, memorable and a gourmet gluten-free culinary experience for our friends and family.
Our lineup for the big day included Jannette Axlerod of Food Designs and her chefs. They had prior experience safely cooking gluten-free for affairs and were a great addition to our Fraimow-Bronstein all-star team. Practices were rigorous with menu tastings, ingredient changes and creative food pairings.
Outcome: Grand slam! With the support of our strong, loving management team, we pulled-off a perfect win. Our playbook now includes new dishes that we can replicate for healthy, fun times ahead. Read below for a taste of our wedding bliss and ideas for your next party.
A sampling of Butlered Hors D’oeuvres:
- Tuna rumaki with wasabi on a gluten-free cracker
- Lox on a gluten-free cracker
- Cherry tomatoes stuffed with quinoa
- Sushi rolls
A sampling of Stations:
- Portabella bar
- Carving station, including oven roasted turkey and prime rib
- Spring vegetable soup with rice noodles
- Alternating strawberry kiwi and lemon sorbet
- Herb crusted baby lamp chops
- Grilled sea bass with mango salsa
- Vegetarian Napoleon
- Baby carrots and green asparagus
- Roasted russet potatoes
Nadina Fraimow began volunteering with the National Foundation for Celiac Awareness (NFCA) in April 2011. In January 2013, Nadina was conclusively diagnosed with celiac disease by one of the nation’s leading gastroenterologists. Prior to her diagnosis, Nadina was living gluten-free for over three years due to what was originally thought to be non-celiac gluten sensitivity. Nadina enjoys having fun in the kitchen and creating recipes that are both tasty and healthy with her husband. She is a Communications and Marketing professional living and working in Philadelphia. Nadina is also a proud Penn State alumna and an avid fan of the Phillies. She will be happy to answer messages sent to her attention at email@example.com.
Two northwestern sections of Philadelphia were jumpin’ on Saturday, January 26th. Weavers Way, the fabulous community owned co-op that has made a name for itself in the Philadelphia region, held its annual Gluten-Free Day from 12 until 4 p.m.
This year, the savvy folks at Weavers Way expanded the event to include both their Chestnut Hill and Mt. Airy stores. Bettina de Caumette, Outreach Coordinator at Weavers Way, put the day together to everyone’s delight. Frigid weather aside, the day seemed just right to explore the wonderful world of gluten-free goodies.
The National Foundation for Celiac Awareness (NFCA) was on hand in both locations to discuss the gluten-free diet and to go beyond that to the underlying need for this special approach to the menu: celiac disease and other gluten-related disorders.
The NFCA team was pleased and proud to have two long-time, stalwart and extremely knowledgeable volunteers distribute literature and answer shoppers’ questions. Becky Lownes Urbano returned to the post she manned last year in Chestnut Hill. Annsley Klehr took a brisk walk from home to spread the word in Mt. Airy. Tema Esberg, a new member of the NFCA volunteer team, joined Becky in Chestnut Hill.
Chestnut Hill store manager Dean Stefano and Mt. Airy store manager Rick Spalek each donated an enormous basket of gluten-free products for a raffle benefiting NFCA. One lucky winner from each store went home with a bounty of delicious treats that will have them trying out new items and enjoying old favorites. For our part, NFCA is grateful for the donation that will go toward our educational programs.
On a normal Saturday, about 1,100 people pass through the doors of Weavers Way in Chestnut Hill. That number swells significantly on Gluten-Free Day and this year was no exception. I don’t know how many came to the Mt. Airy store but it certainly was a steady stream of eager shoppers, many with questions about gluten-free food and celiac disease.
In short, it was great! The NFCA team is looking forward to Gluten-Free Day 2014 at Weavers Way!
After pulling long hours leading up to Appetite for Awareness last month, you’d think our staff at the National Foundation for Celiac Awareness (NFCA) would take some time to wind down. Not the case.
We immediately went full throttle on our next activity, which was hosting a Gluten-Free Culinary Workshop leading up to the Food & Nutrition Conference & Expo (FNCE), an annual meeting for food and nutrition professionals run by the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). Planning had already been underway for months, and all the pieces were in place:
- A Gluten-Free Baking Workshop with Chef Richard Coppedge, CMB, author of Gluten-Free Baking with The Culinary Institute of America (CIA) and a professor at CIA.
- The Ancient Grains Challenge, featuring a “Chopped” style cook-off between teams of dietitians.
- Educational sessions, including “Current Understandings of Gluten-Related Disorders” and “Case Studies: Living with Celiac Disease,” led by NFCA’s Alice Bast and Beckee Moreland, respectively.
I eagerly volunteered to help out and take photos and video at the workshop. (A chance to spend some one-on-one time with dietitians and top chefs? Please, I’m there.) So, bright and early last Saturday morning, I pulled up with a car full of goody bags and made my way up to the Academic Bistro at Drexel University.
Even with all the details our VP Jennifer had provided, I still wasn’t prepared for how active this day would be. After spending the first few hours mixing huge batches of gluten-free flour blends and setting up our impressive ‘pantry’ of ingredients and fresh produce, it was time to step back and put the dietitians to work.
Our participants were from the Food & Culinary Professionals Dietary Practice Group (FCP DGP), a subgroup of the Academy. They already had a basic understanding of gluten-free food and cooking, but they came eager to learn even more. I think had just as much fun watching them as they did participating.
Gluten-Free Baking Workshop
Our baking workshop started off with an introductory lesson from Chef Coppedge. It was clear that he’s an experienced teacher, as his presentation was brief, yet informative. He brought good energy to the room and gave us a few chuckles as he talked. My favorite tip: Use seltzer water to make your dough lighter and fluffier, but don’t leave it overnight or it will over-ferment and deflate upon cooking.
Then it was time to hit the kitchen. The dietitians whipped up gluten-free goodies like jalapeno & cheese muffins, spritz cookies and – my favorite – peanut butter and chocolate cupcakes. The hard part was figuring out which of the four gluten-free flour blends to use for each recipe. While the dietitians were mixing and measuring, Chef Coppedge was there offering quick tips. Best of all, they got to bring home a sample of what they baked. And the smells? Heavenly.
Ancient Grains Challenge
Across the hallway, our participants had to think on their feet as we presented them with pre-cooked gluten-free grains (amaranth, buckwheat and quinoa) and challenged them to make a fresh and healthy meal. For the additional ingredients, we had an impressive display of fresh fruits, vegetables and herbs, plus sauces, broths, beans and more, to complete their dishes.
To determine the winner, we recruited a diverse panel of judges:
- Alice Bast, Founder and President of NFCA.
- Chef Garrett Berdan, RD, a registered dietitian and chef who is part of the White House’s Chefs Move to Schools program.
- Chef Charles Ziccardi, Assistant Teaching Professor of Culinary Arts at the Goodwin College of Professional Studies at Drexel University.
NFCA Board Chair Dorothy Binswanger even stopped by to assist with the judging – a deliciously good decision, as it turned out.
The Ancient Grains Challenge went above and beyond our expectations. The dietitians were incredibly imaginative and resourceful, and their dishes had wonderful flavors. Among the finished plates, there were breakfast/dessert porridge with berries and a touch of orange zest; homemade soup with a side of bean salad; and ‘croutons’ made out of gluten-free grains and flax seed.
To make the challenge even more realistic, some of the ingredients on the table were not guaranteed to be gluten-free, such as a broth that wasn’t labeled gluten-free and some premade sauces that required verification with the manufacturer before using. For the most part, the dietitians were cautious about choosing ingredients that were clearly gluten-free. On a few occasions, they asked about questionable ingredients, which became a teaching lesson as our VP Jennifer walked them through the process to verify the ingredient. When in doubt, they left it out.
While the hands-on activities proved to be learning opportunities, NFCA’s workshop also balanced those active moments with some thoughtful discussions. The morning session on gluten-related disorders prompted good questions from the audience, and the dietitians left with a better understanding of the disease spectrum.
In Beckee’s session, the dietitians discussed a variety of perspectives and scenarios related to gluten-free needs. There was an 8-year-old with celiac disease struggling with her school lunch program; a 19-year-old newly diagnosed and figuring out how to eat gluten-free at college; and a chef who was catering a gluten-free event. The case studies sparked plenty of “A-ha” moments as the dietitians worked through these real-life applications.
So, to make a long story short, it was a winning day for all involved. My favorite part was chatting with the chefs and dietitians during and in-between each session. It always amazes me how a group can have similar interests and skills, yet put them to use in such a variety of ways.
Bravo to the dietitians for putting in an A+ effort at our Gluten-Free Culinary Workshop. We hope to “see” you again during our upcoming webinar on October 31!
For more photos from the workshop, visit NFCA’s Facebook page.
Appetite for Awareness 2012 is over, but the office is still buzzing with excitement. When you focus on preparing for an event for months and months, you can’t help but feel a sense of relief and happiness over the success of the event.
I joined the National Foundation for Celiac Awareness (NFCA) team back in May, so this was my first time at Appetite for Awareness. Leading up to the event, I attended planning and update meetings and absorbed all the fine details that go into coordinating an event of this size. Last week, NFCA staff and our wonderful event planners, Phyllis and Ed, went over the final plans, and I thought I knew what the event had in store for all its gluten-free guests. I never could have imagined how big Appetite for Awareness really could be, and how much it could mean to the community.
The venue was the Historic Strawbridge Building in Center City, Philadelphia. For those of you who have never seen it, the building is unbelievably beautiful. It used to be the Strawbridge & Clothier building, but was just converted into a venue for special events. It has that historic look to it, with the grand staircase in the back, low hanging, bright chandeliers, and a working fountain in the walkway that divides the massive floor space. On Sunday, tables snaked through the main hall, loaded with vendor tables all handing out gluten-free samples to the 1,500 attendees.
So here’s how Appetite for Awareness goes: You come through the door, grab your NFCA tote bag and start eating! All of the vendors and restaurants get their own table and they serve only gluten-free food. Even better, all of the restaurants in attendance are trained by NFCA’s GREAT Kitchens program, a training course that teaches chefs all the ins and outs of preparing gluten-free food safely. This is what makes Appetite for Awareness so special. From the pasta samples served by the restaurants, to the brews chilling in the beer garden, it’s all gluten-free. There are no questions to ask your server. There are no concerns about cross-contamination, because nothing containing gluten comes through the door. Everyone there knows what the gluten-free diet is and why it’s so important to those living with celiac disease or non-celiac gluten sensitivity. For once, people on the lifelong gluten-free diet can just relax, eat and have a good time without making special preparations, calling ahead or packing their own snacks.
I spent most of the day walking through the Strawbridge building, snapping photos, live tweeting from the event, and doing Twitter giveaways. (Shout out to Amie Valpone of The Healthy Apple & Crunchmaster, Blue Diamond and PJ’s Beef Steak for providing us with the gluten-free giveaway items. You guys rock!)
I didn’t get to try all of the dishes, but from the massive lines of people eagerly devouring their samples while reaching for another one, I know the food was delicious. A returning favorite were the soft pretzels from Tonya’s Gluten-Free Products, which earned rave reviews at Appetite for Awareness 2010, too. I saw people running to go have a pretzel or two (or three or four). Kids were covered in pizza sauce, and sticky fingers were everywhere. It was an awesome sight.
Personally, I was super excited to meet the people that I talk to on social media all the time. I met Erin Smith of Gluten-Free Fun, Amie Valpone of The Healthy Apple, and the Appetite for Awareness honoree himself, Michael Savett of Gluten Free Philly.
NFCA honored Michael Savett at the event for his major contributions to the gluten-free community living in the Philadelphia area. When his son was diagnosed with celiac, Michael started teaching restaurants about the gluten-free diet and kept track of the restaurants that could cater to his son’s special dietary needs. Instead of keeping the information to himself, Michael started Gluten Free Philly for everyone in the area to benefit from. A driving force in creating more availability for gluten-free options, NFCA would once again like to thank and congratulate Michael for his efforts.
Check out the tribute video NFCA made (with the help of Michael’s friends and family) to say thank you.
I had a blast at Appetite for Awareness 2012, and based on the tweets and Facebook comments, it seems like everyone who attended agrees. None of this would have been possible without the generosity of our sponsors, the support of the NFCA board and advisory council members, and of course, our amazing volunteers and staff who put in countless hours to make Appetite for Awareness 2012 a fun and safe event for the gluten-free community.
Visit the NFCA Facebook page to see some of my snapshots from the event and stay tuned for the professional photographer’s pictures to come. While you’re visiting the Facebook page, tell us your favorite part of Appetite for Awareness!
There are so many people to thank and recognize for their contributions to Appetite for Awareness, especially Thomas Jefferson University Hospitals, KYW Newsradio 1060, PREIT, Mercedes-Benz of Fort Washington and West Chester. Click here to see all of our amazing sponsors and participating restaurants and vendors.
Thanks to all who came out to make Appetite for Awareness such a memorable event!
In my last post, I described where the first half of my spring travels took me – Orlando, Manhattan and Washington, DC. Now, I’m going to fill you in on an international trip and other domestic travels!
It was an honor to share findings from NFCA’s collaborative study with the Celiac Center at Beth Israel Deaconess Medical Center (BIDMC) and Lankenau Institute for Medical Research (LIMR), “The Use of Disease Symptoms Checklist in Self-Initiated Diagnoses of Celiac Disease and Non-Celiac Gluten Sensitivity,” as a poster presentation at an International Meeting on Coeliac Disease in Florence, Italy this past March.
Together, NFCA, BIDMC and LIMR aimed to understand the diagnostic experiences of patients who use the web, specifically NFCA’s Celiac Disease Symptoms Checklist, to prompt a self-initiated diagnosis of celiac disease or non-celiac gluten sensitivity. NFCA’s Celiac Disease Symptoms Checklist was designed to be a patient education tool that drives awareness of celiac-associated symptoms and conditions. Our ultimate goal was (and remains to be) that patients would use this tool to start a conversation about celiac disease with their healthcare providers. As a result, the Checklist provides the ample opportunity to study health behavior. You can learn more about the study, including the ability to view the poster itself, by heading over to NFCA’s Research News feed.
Of course, I realize that most people don’t have the opportunity to travel to Italy for work. What can I say, I’m a lucky girl and I know it.
For those of you who don’t know, I studied abroad in Florence during my junior year of college (pre-celiac days), so I know the city quite well. It was my first return trip since 2006 and the experience wasn’t anything short of awesome! Between attending presentations from some of the finest celiac experts in the world and enjoying gluten-free pasta and pizza in the country from where pizza and pasta hail, it was wonderful.
What’s more, Alice and I were beyond impressed with how the Italian foodservice industry understood celiac disease and handled gluten-free menu options. Here’s an example: more than once we were turned away from a restaurant who knew what gluten-free required, but were honest about not being able to control cross-contamination. The restaurateurs and servers understood that the gluten-free diet is a form of medical nutrition therapy and not the latest fad diet.
Case in point number two: On my last night in Florence I visited one of my favorite gelato spots, Festival Del Gelato, for an after-dinner treat. After suggesting that I pick a different flavor because of the risk of cross-contamination (chocolate hazelnut is popular!), the clerk asked if I would like a gluten-free cone instead of the normal cup and proceeded to grab an individually wrapped cone from a rack. How fun!
After Italy, my next stop was Little Rock, AR. Talk about night and day, huh?
In an effort to raise awareness of celiac disease and non-celiac gluten sensitivity among Arkansas dietitians practicing in the long-term care, foodservice and clinical settings, NFCA partnered with the Arkansas Dietetic Association (ArDA) and the Arkansas Dietetics in Health Care Communities (ArDHCC) to participate in their 2012 Annual Meeting & Expo.
After spending many months coordinating educational lectures, preparing a delicious gluten-free food sampling and organizing materials for the exhibit hall, I traveled to Little Rock where I spent 3 days. It was great to finally meet the ArDA and ArDHCC team with whom I had spent countless hours emailing and talking via the phone. I also had the pleasure of spending some time with Anne Lee, MSEd, RD, LD, Schar USA’s Director of Nutritional Services, and Dr. Lucy Gibney, President and CEO of Lucy’s, a GREAT Business Association Member. You can read more about my experience in Arkansas here.
Just two days after returning from Arkansas I made my way north to Boston to attend a presentation by Claudia Dolphin, a graduate student from Emerson College’s Master’s in Health Communication program, on a research project titled, “Screening for Health: Attitudes and Beliefs of Non-Participants in Disease Testing.” As an alum of Emerson’s Health Communications program, which is in collaboration with Tufts School of Medicine, I was honored to serve as a co-preceptor to Claudia over the past 6 months as she completed her Applied Learning Experience (ALE) project, the equivalent to a Master’s thesis. Here’s another twist to the story: the other preceptor providing guidance to Claudia was my own preceptor from my grad school days – Dan Leffler, MD, MS, the Director of Clinical Research at the Celiac Center at BIDMC in Boston. It has been pretty neat experiencing things come full circle.
Anyway, back to the presentation…
Claudia’s ALE project focused on conducting research on the perceptions of celiac disease among families where a member has been medically diagnosed. Her research sought to uncover the attitudes and beliefs of at-risk family members who have not been tested for the disease.
You may have noticed recruitment notices for research participants this past March and April and wondered what would become of the research. Well, now you know! Together with BIDMC, we are currently gearing up to implement Claudia’s work on CeliacCentral.org and into NFCA and BIDMC programming. Check back soon for an update on how you can help persuade your family members to take getting tested for celiac disease seriously.
In late May, my business travels ended with a trip out to sunny San Diego to attend Digestive Disease Week 2012, otherwise known as DDW, the world’s largest gathering of physicians and researchers in the fields of gastroenterology, hepatology, endoscopy and gastrointestinal surgery.
Many of you may have trouble staying awake just reading this meeting’s subject matter, but as a self-proclaimed nerd, it’s the one conference I look forward to each year. In addition to learning the latest and greatest research, it’s always a pleasure to catch up with the field’s different thought leaders, many of whom are members of NFCA’s Scientific/Medical Advisory Board. In addition to attending the lectures, DDW attendees also have the opportunity to visit the poster sessions in the exhibit hall and even speak with the study’s researchers if they happen to be standing at their poster. Each day, the posters are changed to reflect a new topic. Saturday, May 19th was designated for celiac disease.
Here are a few highlights from this year’s conference:
- Dr. Sveta Shah from BIDMC presented findings from the Boston group’s study “Celiac Disease Has Higher Treatment Burden Than Common Medical Conditions.” A notable conclusion included that “despite high treatment burden, celiac disease patients reported high disease specific health state.” As a result, Dr. Shah and her colleagues suggest that, “the burden of following the gluten-free diet may be a reason why adherence is limited and argues for the need for adjunctive therapies.” I personally think that this an important finding given what seems to be continually emerging research on the importance that quality of life plays in celiac disease management.
- Using data of 7,798 persons observed from the National Health and Nutrition Examination Survey (NHANES) 2009-2010, Jinjuvadia et al. discovered that an estimated 1 in 111 individuals in the U.S. population has celiac disease. The group also noted that celiac was more common among men than women. While the disease prevalence is certainly not “new” news, I thought their method was an interesting way to capture celiac disease in the U.S. And, given that we currently believe more females are diagnosed than males, I found their other discovery to be interesting, too.
- In the world of celiac disease, we are programmed to believe that gluten is evil. Judging by the work of a group of researchers led by Dr. Schuppan (the scientist who led the way in identifying tTG as the celiac disease autoantigen), gluten may not be the only “evil” protein involved. On Saturday the 19th, Alice and I had the privilege of meeting Dr. Zevallos, lead author of the abstract “Isolation of Alpha-Amylase/Trypsin Inhibitors From Various Plants and Their Ability to Activate Innate Immunity in Celiac Disease.” Zevallos explained that they recently identified non-gluten components of wheat, the family of alpha-amylase/trypsin inhibitors (ATIs), as powerful activators of innate immunity. This time, they took it one step further and defined three classes of grains, including naturally gluten-free grains, and their substitutes according to their ability to fuel innate immunity activity. Stay tuned for more details as their research continues.
- The North American Society for the Study of Celiac Disease (NASSCD), the U.S. national society of medical, scientific and allied health professionals in the field of celiac disease, held its first General Assembly meeting during DDW. Although I wasn’t able to participate since I’m not a clinician, I attended the reception following the meeting and can attest to the establishment being an exciting development. The new group will provide leadership in advancing the fields of celiac disease and gluten-related disorders by fostering research and by promoting excellence in clinical care, including diagnosis and treatment of patients with these conditions. It’s the first time that the U.S. thought leaders have come together to form a clinical and research focused collaboration.
Whenever this time of year rolls around, I get this feeling. It’s the feeling that I’m forgetting something like a birthday, anniversary, or special occasion. It just so happens that this year the feeling is especially strong and I remember what’s coming. June 13.
On the 13th, I will be celebrating 20 years of gluten-freedom and the day that was literally life changing. Not only did my diagnosis with celiac disease save my life, but it changed it as well.
After giving birth to my healthy baby boy, Cole, my body fell apart and I displayed the classical celiac symptoms – weight loss, fatigue, vomiting, depression, and weakness. I wasn’t even able to climb stairs or turn a faucet.
Eventually, I was hospitalized, had a small bowel biopsy, and a positive diagnosis. With Dave holding my hand and Cole in my arms, Dr. Dalke described celiac as a “rare” disease affecting 1 in 2,500 people. Dave whispered, “I knew you were special but not that special.” Turns out, I’m not really that special with 1 in 133 people living with celiac disease. But I was lucky and the gluten-free diet renewed my health, energy, and disposition.
Usually on special anniversaries, gifts are in order. On my special anniversary, I’d like to share a few of many exceptional gifts I’ve received over the years as a result of my diagnosis.
GIFT 1 – Love of Cooking
One of the greatest gifts you can give yourself is learning to cook well. You’ll never go hungry and you’ll always have friends.
Learning to cook from scratch was a challenge, but I loved the process. Before gluten-free products were everywhere and labels read “GF,” I learned to season with fresh herbs, spices and pure ingredients to make sauces and dressing from scratch. I learned which herbs and spices produce which flavors and enhance certain foods. My spice cupboard is more like a pantry!
GIFT 2 – Share the Love.
Hosting dinner parties and sharing meals with friends and family gives me a chance to show that gluten-free doesn’t have to be horrible, difficult, or medicinal. Clean, fresh, pure and easy are my approaches to cooking. Hostess tips include set a beautiful table, involve guests, and have plenty of wine.
GIFT 3 – Friendship – 2 GF BFs
My two gal pals, Jill and Mary, also have celiac disease. These great women have my back in crisis, tragedy, sickness, and gluten episodes. They share my frustration over gluten-free labeling, restaurant mishaps, and family dynamics. We celebrate the GREAT gluten-free life over amazing dinners, annual holiday cookie baking, and family milestones. I cherish them.
[As you know, the National Foundation for Celiac Awareness staff members are big Phillies fans. So when one of our volunteers, Nadina Fraimow, told us she shared the same passion for sports, wellness and all things Phillies, we had to get her on board. Nadina will be sharing her gluten-free experiences as she follows the Phillies year-round.]
A Phightin’ to Be Gluten-Free Blog
On Wednesday, May 30, the Phillies won 10-6 to the New York Mets at Citi Field. Cliff Lee gets a shout out for pitching, and so do old timers Shane Victorino, Jimmy Rollins and Carlos Ruiz for playing a little offense. If the Phightin’ Phils continue to gain runs, they will have sweet times ahead.
My family team has sweet times ahead with birthdays, summer BBQs, wedding festivities and reunions. My sister and I love to find an unexpected Grand Slam in summer food adventures, just as much as watching the Phillies persevere against the New York Mets.
Below are two summer dessert reviews on the following baseball-inspired scale:
Triple- Very good
Home Run- Must try
Grand Slam- Sublime
SO Delicious- Coconut Milk Fudge Bar Minis- certified gluten-free, soy-free and dairy-free – Home Run
Overview: Allergen-friendly packaging alert! With a certified gluten-free seal, dairy-free and soy-free labels on the front of the box, the SO Delicious Fudge Bar Minis get right to the point: They are safe.
Safety: In addition to the labels on the front of the box, SO Delicious Fudge Bar Minis contain allergen information on the side of the box, which includes that the company sample tests products for the presence of dairy, gluten, peanut, almond and soy allergens.
Note: For more information, visit http://www.sodeliciousdairyfree.com/
Taste: One sample of the fudge bar is a satisfying mouthful of chocolate texture and flavor. As the fudge bar melts on your palate, the dessert becomes a delectable chocolate mousse. After the first bite, the overpowering coconut flavor fades and each layer of the mini fudge bar is more delicious than the last.
Result: Coconut Be-LEE-vers and dis-Be-LEE-vers will come together this summer to enjoy the easily digestible and portion controlled fudge bar mini. (Tip: Be creative and enjoy with an assortment of fresh berries, as seen in above picture).
BYOBS (“Bring Your Own Beach Snack”): Toss the fudge bar in a cooler and enjoy on the beach with friends and family!
Capogiro Kiwi Gelato- gluten-free and lactose free- Grand Slam
Overview: I found it…the perfect summer treat! The Capogiro Gelato Café is a great spot to bring family or a special summer date.
Safety: A portion of the flavors displayed at one time are gluten-free and lactose-free. The staff is knowledgeable of the flavors, so don’t be afraid to ask questions!
Taste: I was taken by the cool, natural flavor of the kiwi and delightfully surprised by the presence of the fruit seeds seamlessly placed in every mouthful. Although I am a devoted fan of the kiwi, I love trying a new flavor every time, such as champagne mango.
Result: A gluten-free and lactose-free taste of Italy in the heart of Center City, Philadelphia.
Note: There are a few Capogiro Gelato Cafés throughout Philadelphia. For more information: http://capogirogelato.com/wheretobuy.php?c=n
BYOBS (“Bring Your Own Beach Snack”): Purchase gelato in large container with lid. Store in freezer and take out when ready to eat.
Now it’s your turn to try the gluten-free sweets of summer while tuning into the Phillies weekend series against the Florida Marlins at Citizens Bank Park.
*Join NFCA on Friday, July 20, 2012 for Celiac Awareness Night at the Phillies. Tickets are now available.
Nadina Fraimow began volunteering with the National Foundation for Celiac Awareness (NFCA) in April 2011, and will be happy to answer messages sent to her attention at firstname.lastname@example.org. Nadina learned that she has non-celiac gluten sensitivity in February 2011, and is grateful for having been diagnosed promptly and correctly by a knowledgeable gastroenterologist. She enjoys running, shopping for gluten-free sweets and creating recipes that are both tasty and healthy. Nadina is a Marketing and Communications professional living and working in Philadelphia. Nadina is also a proud Penn State alumna and an avid fan of the Phillies
[Diane Eblin is a Certified Health Coach who helps her clients achieve easy, healthy gluten-free living. She is also a professional recipe developer, author of The Gluten-Free Diner e-cookbook and founder of The WHOLE Gang. Diane and her entire family, including her dog, all live gluten-free, so we asked her for tips on keeping meals fresh and fun.]
I’m sure you’ve heard the saying “I’m in a food rut.” What does that really mean? Well, the definition of a rut is a settled or established pattern, habit or course of action, especially a boring one. You know - the daily grind, same old stuff, the same meals over and over, yada yada yada.
So, if you’re in a food rut, how do you get out of it? Well, the simplest answer is to eat something different.
Before you punch me for such a lame suggestion, I’m going to give you 5 tips on exactly how to do just that.
1. Use Real Food Ingredients
This is the No. 1 most important tip for staying out of a food rut. Use single ingredient foods, whole foods or real foods. They are naturally gluten-free, have no labels, and are in the produce, meat and seafood sections of the grocery store. If you keep making meals out of a box, you’ll keep making the same meal. If you don’t believe me, Google “chicken recipes” and you’ll get back 77,000,000 results. They call for chicken, not chicken in a box.
Using real food ingredients will save you lots of money. You can purchase those organic meats on sale, in bulk and, for beef, choose those less expensive cuts that take longer to cook. Pull out that crockpot and let it cook while you sleep. Then portion out the meats, freeze what you’re not eating now, and you’re ready to make a few of those millions of recipe results you just Googled.
2. Be Inspired
There are so many inspirational resources for recipes and ideas for your meals. The list includes wonderful cookbooks, both gluten-free and not, along with websites, magazines and cooking shows. You can even work with a health coach to both inspire and inform you. Not a food magazine junkie? Then just take a look at the covers to see what the latest and greatest food trends are out there. If you like what you see, get the magazine and the recipe. Learn how to substitute non-gluten-free ingredients with ones that fit your diet. This way, you can grab any recipe and start cooking!
3. Menu Planning
Get out of your rut by planning a weekly menu so you’ll have the ingredients on hand to make unique meals and know what you’re doing with them. Without a plan, you’ll end up grabbing the same old thing, which you’re already bored with and tired of making. It only takes 15 to 20 minutes to plan out your week and another 15 to 20 minutes to plan out the whole month. Use the resources mentioned above for creative ideas and recipes. I like to start with an inventory of what I have on hand so I can build that into the menu and save money. I often end up with more than a week’s worth of ideas. Make a multi-week menu to keep those good ideas from going to waste.
4. Variety is the Spice of Life
If you’ve never compared ethnic recipes side by side, you might be surprised to learn that there are common ingredients that span the world. What changes are the spices and herbs used, which change the flavor profile of each dish. For instance, let’s take a simple chicken stew. You can make it Italian with tomatoes, Mexican with cilantro and green chilies, French with white wine, Indian with cardamom, turmeric and coconut milk, Moroccan with raisins, cinnamon and ginger, Greek with olives, and so on. So gather up your spices and travel the world on your dinner plate. My two favorite sources for spices are Penzeys and The Spice House. As with any spice, you must make sure they are gluten-free. These two companies will tell you which ones are not and which ones are gluten-free, as are most.
5. Pre-made Menu Plans
If you have just plain run out of ideas and nothing is inspiring you, then you can use a menu planning service or you can visit the many blogs that post weekly menu plans and use theirs. For instance, on my website you can search on Menu Plan Monday and find many weekly menus or Monthly Menu Plan and have your whole month planned out. A few of my favorite sites sharing menus include Celiacs in the House, Adventures of a Gluten-Free Mom, and Celiac Family. If you use a menu planning service, you can have the menu plan, recipes and shopping list all created for you on a weekly basis.
So, if you are in a food rut, grab some new sources of inspiration, plan out your menu, shop for real food ingredients and spices and get cooking. You can have a different meal every day of the year!
- Diane Eblin, CHC, AADP