Celiac Disease - Present without Classical Symptoms

I read a very interesting article that I found from FoxNews.com - as posted by Udi's Gluten Free Food on Facebook.  The article can be found here: http://www.foxnews.com/health/2014/11/28/celiac-disease-showing-up-in-many-forms-and-at-all-ages/

Celiac Disease is out there, and so many people aren't being diagnosed.  It can show up in many forms - from psychological, on your skin, abdominal pain, anemia, unexplained miscarriages, diarrhea, brain fog, headaches, thyroid issues, joint issues, the works.

After reading many posts under this post from Udi's, many people had a blood test, it came back negative, and they had no idea until an endoscopy that what they had was actually Celiac Disease.  From experience, my blood tests were boarder line positive (and I ate gluten EVERY DAY of my life) and that was enough for me to try going gluten-free, but two years later after an endoscopy, I am a positive Celiac.

The post took me back to some of my symptoms... Maybe you have experienced some of these as well...

1. Full = Stomach Hurting --> Reality - your stomach should never hurt.  I've eaten a ton of gluten free foods at one time and my stomach doesn't hurt.  Even people holding their stomachs after a big meal, unless you're going to try to be the world's next greatest hot dog eater and stuffed your face full to capacity, your stomach should not hurt.  I had a hard time when I first went GF telling what full is, that comes with time.  I eat a lot more now than I ever did because my pain in my stomach made me thinking I was full when here, I wasn't.  
2. Anxiety --> So this takes me back to my 11th grade Psychology course learning about people who don't want to be around others in social settings because they have anxiety.  I felt so bad for those people... then fast forward to my senior year in college, and it happened to me.  My roommates would be in our living room hanging out, and I couldn't shake the fact that I couldn't join them.  My anxiety would happen while I was driving I would have panic attacks on my way home from college, then started into social anxiety...  --> fast forward to stop eating gluten... no anxiety.  I never took anything for it and wanted to manage it naturally, here it was happening due to my gluten consumption.  I no longer have anxiety more than the next person.  Going gluten free has changed my life.
3. Positive ANA --> ANA... Anti-Nucular-Antibody.. this indicates an auto-immune disorder.  I found this out when I was 16... sent to someone for arthritis.. they found I didn't have arthritis and weren't sure what it meant... so I let it go and here it was my Celiac Disease.
4. Inflammation --> This is a big one... my stomach gets inflamed almost immediately after I eat gluten.  I'll tell you what, I can eat a ton of gluten free foods and my stomach doesn't grow.  But I get one little cross-contamination and here come on the stretchy pants.  I learned recently that my inflammation isn't just in my stomach, but is in my face, my hands... I switched to gluten free products and makeup... my face has de-swollen, my ring on my finger is now loose... it's amazing... Gluten doesn't just harm your intestines, it harms all tissues, and this is where many people go wrong.  Even if you put on lotion that contains, say, oats, and you go eat your sandwich, being a Celiac even 1/5 of a bread crumb will make you sick - so there's your cross contamination.  
5. Vitamin D levels low - I now take 2000 IUs each day to up my vitamin D intake to normal
6. Celiac Disease Positive - from endoscopy --> I had blood work done first 2 years ago which said I was boarder line for my Glidden Antibodies... yet I tested positive from my endoscopy years later.  I would recommend an endoscopy if your health permits.  It's a quick procedure and gives you accurate results. My life hasn't changed much after, I still eat GF, but it lets me know it's a hereditary issue, not just intolerance, that I'm dealing with.  
7. Diarrea - This wasn't a big one for me.  I only had it if I ate gluten+many oils when I was eating gluten still.  The "run to the bathroom" shouldn't happen for anyone unless you have an intestinal disorder like Celiacs... or can't tolerate high levels of fat, I'm assuming.  After being GF, the only time this happened to me in 2 years was if I got a bad cross-contamination only in the beginning of being GF, since then I have had 0 symptoms, even after eating high-fat foods.  
8. "Difficulty" Digesting Dairy - I put quotes around this one because I know my vili are damaged and hence it's harder for me to digest dairy - so for example, when I was still eating gluten and I had Dairy Queen, my stomach hurt and I felt like I had that run to the bathroom feeling sometimes.  Even today being GF, my stomach isn't the best with milk and cheese, so I eat dairy free cheese and drink almond milk.  

If anyone has/had similar symptoms I'd love to hear from you!  I enjoy helping you all and sharing my story to help others out there unsure what's going on inside of them.  I've been blessed to help a girl at work like me... who now through tests has shown to have to be GF as well.  I hope this helps someone and I would love to hear from you!

With love,

Mel

Gluten Free Bride | Wedding

Wedding season is just around the corner.  As a gluten-free-bride-to-be, there's a lot to think about to ensure you stay gluten-free for your wedding day.  I'm here to help!  Here are some tips for my gluten-free-brides-to-be or bridesmaids to ensure the bride stays gluten-free for her big day:

Planning your Menu:

• Make sure your Chef/Caterer knows of your Allergy/Celiacs Disease.  Let them know all that you can't eat (wheat, barely, rye, oats) and anything made from them (vinegar, etc.)
• Make an all Gluten-Free Menu
• I'm doing this and this way, I know the whole kitchen will be gluten-free to avoid cross-contamination
• Talk to your Spouse to be
• Every wedding I've been to there's always the *ding*ding*ding clinging of the glasses together to have the newly married couple kiss.  Make sure your spouse knows no gluten while getting ready in the morning and they are to eat gluten-free with you that day as well.  This way you won't have any worries and can enjoy your day.  Also see the alcohol section below...
• Have them eat gluten-free during your rehearsal dinner with you and refrain from that tempting IPA that's full of gluten.  They're marrying you, I'm sure they'll understand!
• Find a Baker who can make you a Gluten-Free Cake
• Try different bakeries out months before you have to decide on a cake... see how you feel (bloated, hurt...) to ensure no cross-contamination
• See if the chef/caterer you are using can make a gluten-free cake as well and add it to your tasting 
• Get a little cake for you and your spouse to be and get cupcakes for the rest or even do something different for your guests like an ice cream bar.  **Just make sure your cake is far from any cross-contamination and your wedding planner doesn't touch the glutened cupcakes then touch your cake.  
• If you get a gluten-free cake, don't have the gluten-filled cake be under your gluten-free top - this is cross-contamination 
• The Cookie Table
• Keep this far from your food and your cake.  You can still have one but ensure noone set up the cookies then set up your wedding cake.  Precautions are a must on your wedding day!
• The Alcohol
• Make sure you have some gluten-free alcohol choices for you to have on your big day.  Wine is always a good choice.  For a gluten-free alcohol list, visit my post: Gluten-Free Alcohol
• Your spouse will have to refrain from drinking beer with his buddies that day (unless it's gluten-free beer).  This is the time to break out the scotch or whisky to celebrate his big day too!  
• If your spouse went out the night before, make sure they have thoroughly brushed their teeth (okay mom...) to be sure nothing is lingering from the night before.  Crest and Colgate toothpastes are both gluten-free ;) 

For your Bridal Shower:

• Make sure your bridal party knows you can't have gluten so they choose options for you to eat at your shower - this includes main dish and the desserts as well
• Your fiance will most likely come visit you at the end of your shower.  Write him a little note in the morning and ask him to eat gluten-free for you that morning so you don't get any cross-contamination from your welcome kiss

Months Leading Up to your Big Day: 

• I highly recommend switching to all gluten-free products.  This includes makeup, hair products, lotions, everything.  This will help you with your inflammation leading up to your wedding day.  For more about gluten-free makeup, here's my post: Gluten-Free Makeup 
• Drink plenty of water and exercise - do yoga to relieve stress, take walks, or anything that you enjoy to take away stresses before your big day
• Try not to eat out.  Eating out can cause cross-contamination and possible gluten-attacks.  That even means sticking to plain coffee at Starbucks unless you're sure it's gluten-free.  

Rehearsal Dinner:

• Make sure the place where you are holding your rehearsal dinner is very aware that you can't have gluten what-so-ever.  No cross-contamination at all!  You don't want to be hurting the night before your wedding and look like you are so bloated the next day and feel the pain as you walk down the isle (Okay I'm not trying to scare you but!) so it is VERY important who ever is planning this dinner talks with the chef so they know to be extra careful.  

Your Wedding Day:

• Have a fun morning with your girls getting ready, but hold the gluten!  Have mimosas, relax, have some fruit or your favorite gluten-free breakfast.  Drink water but not too much!
• Relax, have fun!  You've already gotten everything taken care of, now it's time to celebrate!

Any other tips you have from your wedding?!  Feel free to write below!

With love,

Mel

Gluten Free Makeup - A MUST for Celiacs

Happy Monday!  So I've been doing some research lately and couldn't wait to share my findings with you!  I'm a HUGE product lover. HUGE.  Ever since I was young I loved having different shampoos, lotions, then different blushes, eyeshadows, and my collection of perfume could probably put Macy's to shame.  So a product girl gets Celiac... what's she to do?  Well... I thought it was okay to keep using my makeup.  I mean, who really knows what half the stuff is in their makeup right? For an organic girl I can't believe I didn't pay more attention to it...  So here's what started it all...

I recently got engaged! (yay!) and my fiance got me a beautiful ring.  I wear it all the time and from time to time I started to realize... it gets stuck on my finger after being "glutened".  I even spent one night searching online about inflammation with gluten and other Celiacs having the same problem.  So okay, I decided to not eat out for a while so no cross-contamination could happen.. done.  But it still isn't going down... So my friend at work told me she got all gluten-free shampoo.  I thought that's actually a really good idea.  So I researched my shampoo, gluten-free.. good.  But then it hit me.  Makeup.  We wear it all day long, wash our face, even get it in our eyes sometimes or find those black boogers left over from our mascara.  If my makeup isn't gluten free... then I'm still getting glutened.

Let's back it up a bit... When I first became gluten free every site told me - you're not ingesting makeup so it's "safe" to use any shampoo, conditioner, lotion, makeup, the works.  Ok people on the internet, let's think about this shall we?  What happens when you put on say wrinkle cream.  Isn't that supposed to be absorbed into your skin to prevent wrinkles... better yet - go wash your hands.  Now put lotion on them.  Is the lotion still there?  N.O. It absorbed into the skin.  Okay now go put on your makeup for the day, touch your toothbrush, go downstairs, make coffee... (WAIT).. if your makeup has gluten in it - you just touched all those things and now you're about to eat your delicious gluten free bagel.. okay I'll continue.  As your sitting at work you touch your hand to your face, touch your keyboard, oh it's lunch time! Let's go eat (with your glutened hands).  Time to go home!  Gluten on your steering wheel... you get home, give your significant other a kiss on the lips (make sure they didn't eat gluten today!) or the cheek (kissing now their shaving cream or lotion).  Then you eat dinner... then go to bed, take off your makeup.. and the process starts all over again.  Even putting on lotion then eating or touching your face, nose, mouth... if it has gluten on it - it's getting in you somehow.  So let's honestly take a look at what you've been told on the internet before from all the Celiac sites - as long as you don't ingest it you're fine.  Well I don't see anyone but 2 year olds trying to eat makeup but honestly, think about it... it's hiding everywhere.

Okay back to the ring... (I swear there's a point! :))

So I decided to see what's all in my make up.  I wrote down all my makeup and started to email companies to see if what I had actually contained gluten.  What I found out, surprised me and I think it'll surprise you too.  Most companies couldn't guarantee that the item didn't contain gluten because of their suppliers, the fragrance, cross-contamination, or whatever excuse their automated message about gluten had back to me.  [I just have to laugh because some responses said that "they talked with their doctors and as long as it isn't ingested.." I'll stop there.]

NOT GLUTEN-FREE LIST:

[I don't recommend you using any of these if you are a Celiac or have an allergy to Gluten]:

• Smashbox Makeup
• Smashbox Camera Ready BB Cream [I owned this one and their reply was: Please know that the Camera Ready BB Cream SPF 35 contain  Wheat, Barley, Soy and Corn] [AHHH!!]
• John Frieda 
• Ban 
• Goldwell Products
• Biore 
• Curel 
• Jergens 
• KMS California
• Urban Decay Eyeliner
• Bareminerals [yes.. Bareminerals - however, they claim many products to be made without gluten yet on their website says that: While the list below shows the Wheat, Oat, Rye and Barely free products please keep in mind that these products may be made in an environment that handles Wheat, Oat, Rye and Barley derivatives.] next...
• Covergirl Makeup [they had said it could be in products containing fragrances]
• Noir Cosmetics
• NYX Cosmetics
• Clinique 
• Bath and Body Works Products
• Skintimate Shave Gel [response is here and honestly, this is the same company that makes Gillette soo.. next time you kiss your boyfriend/fiance/hubby: With regard to our line of Shave Gels products, although we do not use wheat protein or wheat derived oils in our product formulations, we cannot certify that our facilities are gluten free. In addition, the plant origin of some ingredients may vary, making Gluten Free Certification difficult. 
  
  We regret we are not able to suggest a product that meets your needs at this time.]  Well... on the hunt now for new shave gel...
• Maybelline Makeup

and.. prepare for this.

• PURELL [response: In order to provide sustainable solutions, we do source ethyl alcohol from natural sources including cereal grains.   The manufacturer of the alcohol uses a process to provide a highly purified material that contains no proteins or high molecular weight material.  None of the other ingredients in the product are from potential gluten sources.]  This product is mostly ethyl alcohol.  Germ-a-phobe me.. I use this about 7 times a day.  So, need to find a replacement... sigh.

Needless to say, most of my stuff contained gluten or got cross-contaminated with my brushes, eyeshadow, etc.  So, I decided to start fresh.

Thank God Urban Decay's Naked 2 Eye Shadow Pallet is gluten-free.  So is their eye shadow primer [all are GF except anti-aging because it contains Cermide 2] so I purchased new of both of those.  I also purchased Tarte makeup.  As of today, their line is all gluten-free and doesn't contain any gluten.  I picked up their Amazonian Clay Full Coverage Foundation, Amazonian Clay 12 Hour Blush in Dazzled, their Park Avenue Princess Amazonian Clay Matte Bronzer, and their Lip Surgence in many wonderful colors.  I also use their eyeliner and brow filler.  Here's the link to their website where you can find these products and more! Tarte or you can get their products from Ulta as well here: Ulta

I recommend using Ebates to get cash back from purchasing online (I'm sure you've seen the commercials) but you get 4% cash back at Tarte online and 6% at Ulta online... here's the link to sign up! Ebates

GLUTEN-FREE LIST: [what I use :)]

• Tarte Makeup
• Urban Decay: Naked 2 Pallet & Eyeshadow Primer (all but anti-aging)
• Ambre Blends Products - amazing smelling fragrance, all natural deodorant, lotion, the works!
• EO Everyone Products - I like their lotion and shower gel 
• It's a 10 Shampoo & Conditioner - highly recommend

Long story short, for the past 2 weeks I've been using all new makeup from Tarte and Urban Decay exclusively, bought all new brushes, and a new makeup bag.  

THE RESULT:

My ring is actually loose on my finger.  I'd have to take it off before bed before I changed out my makeup because it would swell during the night and I couldn't put it on until about 10am the next morning [keep in mind my kitchen is 99.9% GF minus my fiance's Halloween Candy] so being glutened didn't cause the swelling all the time beforehand].  For having to deal with a swollen finger for the past 2 months was terrible, as soon as I changed my products out for all gluten-free (including makeup, hair, lotion, etc.) no. more. swollen finger.  It's been amazing to have my ring now very lose on my finger as my body de-flates after being glutened by products.  I would've never known the damage still being done to my body without this "test" of switching everything out.  Not only that, but when I smile I noticed more lines on my face as if it was still inflammed... now, I actually don't have as many smile lines - my face is smaller and "tighter" - if only I would've done this all before engagement photos.. 

I now use all gluten free shampoo, conditioner, shower gel, hair products, everything.  I'll be posting soon about those and about household products that are safe to use! :) 

In conclusion, I definitely recommend switching to using all gluten-free products in your home and on your body (and your family's bodies).  Let me know how it works for you.  If you have any questions about the products listed above and my emails to them feel free to message me I'll get you what they said to me!  Also, if you write to companies for your products to wonder if they're gluten free - let me know what they say and we can add to the list.   

With Love,

Mel

Gluten Free Apple Bake - Great Recipe for Fall!

It's starting to get crisp outside which means it's the perfect time to make something warm and delicious for your family to keep them warm inside and out!  This recipe is gluten-free but can be made full-gluten by substituting out the gluten-free flour for regular.

I had a few apples from a local orchard and was thinking what can I make... my fiance loves apple pie but I wanted to make something different, so I came up with an apple bake.  It uses the same crust recipe as my gluten-free pie crust and is altered to be more of an apple dish than crust/carb dish.  Bake it and put it in your favorite mug to enjoy along with a great cup of coffee and you will be sure to be back for more!

For the crust part: 

Ingredients:

• 1 cup gluten-free flour
• 1/8 tsp salt
• 3 Tbsp cold butter, cut into small pieces
• 1/2 Large egg, beaten
• 1 Tbsp apple cider vinegar
• 2 Tbsp very cold water

Directions:

• Pre-heat oven to 350*
• Combine the flour and salt in a medium bowl.  Cut in the butter with a fork until the mixture becomes crumbly.  
• In a separate bowl, beat egg and apple cider vinegar
• Add the egg & vinegar mixture
• Use dough hook on your mixer and mix ingredients
• Add the cold water and mix all together

For the apple part: 

Ingredients:

• 3 medium to large apples, pealed and sliced
• 3 TBSP melted butter 
• 4 TBSP Cinnamon
• 2/3 cup brown sugar

Directions:

• Peal and cut up the apples and place into the bowl along with the dough
• Slowly begin to mix apples and dough in mixer (slowwlllyyyyy)  
• Take bowl and add in butter that was melted
• Add in the cinnamon and sugar, mix all together
• Bake in a glass 8x8 pan for about 40 mins

Ready to eat as soon as it is taken out!  Enjoy! :) 

Vegetable Medley

Yum... vegetables.  I've been keeping a food diary of different triggers that cause me to have the "glutened" feeling, and I've found vegetables to keep me full, satisfied, and feeling totally gluten-free.

Making the medley is pretty simple.  I've made it a few different ways these past couple weeks - and the best part is that you can make it and save it for later or to feed a large hungry family.  The recipe below will feed 2+ but you can add more to save/freeze/feed your little ones.  The best kind of cooking is when you just "eyeball it".

What to gather:

• 1 Medium Yellow Onion
• 2-3 handfulls of Cherry Tomatoes
• 3-4 Small Red Potatoes
• 1/4 head of Cabbage
• 1 Medium Zucchini 
• Any additional vegetables you'd like to add!
• 2 TBSP Minced Garlic
• 2-3 TBSP Extra Virgin Olive Oil
• 2 TBSP Parsley
• Salt and Pepper to taste

What to do:

• Cut up all of your vegetables and start cooking all ingredients but the cabbage just before medium heat and cover.  
• Cook the potatoes until they are just before tender and add your cabbage.  Cover until cabbage is no longer hard (5-10 mins).
• Enjoy! :)

Easy and Delicious Gluten-Free Muffins

Yum.  That's all I have to say.  At work there's a breakfast club.  Another girl and I have Celiacs in our group so we can't "partake" in breakfast club as everyone else brings in and chows down on bagels.  Blasphemy.  So one morning, a kind gentleman said, "Hey, tomorrow I'm bringing in breakfast and the muffins are gluten-free."  We asked him, "Are you sure?" And he said, "Yeah - that's what the box said".  So, my friend and I believed him and were excited to finally partake in breakfast club.

The next morning he came to get us to show us the muffins, and we were shocked.  They looked wonderful - just as if they were full of that evil gluten.  We took a bite slowly - scared they were full of gluten and we'd have a terrible rest of the day with bloating.  A few minutes later, no hurt, we devoured two of them.  "What did you use?" we asked.  "King Arthur Gluten Free Muffins" he said.

Lunch came... and we were both at the store, purchasing this box.  [It is at Wal-Mart for the cheapest, but Target, Amazon, and Whole Foods also carry it!]

These taste the farthest from being gluten-free.  You'll be thinking your eating gluten :) - only you are eating 100% gluten-free!

Follow the directions on the box:

What You'll Need:

• 6 TBSP Butter or Oil
• 3 Large Eggs
• 3/4 Cup Milk [I use Almond]
• 1 1/2 Cups Add Ins [I use organic frozen blue-berries and mini chocolate chips]

What to do:

• Preheat the oven to 375*
• Grease 12 cups in muffin pan or use paper cups
• Stir together the melted butter or oil, eggs, and the mix.  In the same bowl, using an electric mixer, beat the milk 1/4 cup at a time - scraping the sides of the bowl after each addition.  Continue beating at a medium speed until the batter thickens. If desired, stir in your add-ins.  
• Fill the muffin cups almost full.  Sprinkle with cinnamon sugar if desired. 
• Bake for 18-22 mins - make sure they are cooked by inserting a toothpick into the middle to check to see if they are done.  
• Remove and let cool for 5 mins.

*Yields 12 muffins [I get atleast 16 when I used add-ins]*

Enjoy!

with love,

melissa

Happy Monday!

I love e-cards.  Have a happy Monday!  :)  If you're like me it's so hard to get to work at 8:00!  I'm usually still making my coffee then.  

Wishing you all a great (gluten-free) week! :) 

Vegetable Lasagna - Gluten Free

Ok my mouth is watering just looking at the beautiful lasagna!  I made this the other night and my boyfriend said: "If you don't make this again in the next two weeks I'm going to be mad". He LOVED it so much.  

Here's what you need:

• 1 box De Boles Gluten-Free Lasagna (the kind you don't have to pre-cook)
• 3 beautiful medium tomatoes
• 1 medium zucchini (optional but delish)
• 16 oz Lamagna Part-Skim Ricotta cheese
• 1 24 oz jar Marinara sauce
• 2 cups of reduced fat shredded italian cheeses (romano, asiago, parmasean...)
• 2 cups parmesan cheese - grated
• 2/3 oz fresh basil (12ish sprigs)
• black pepper to taste
• 1/2 tsp garlic salt
• 4 TBSP Parsley
• 1 egg
• 9x13 pan

What to do:

• Set oven to 350* 
• Mix the egg, parsley, garlic salt, few shakes of black pepper, 1 cup parmesan cheese, almost all of the italian cheese, & ricotta cheese together
• Cut up the tomatoes into slices 1/4" thick"ish" (like you're going to put them on a hamburger) 
• Shred the basil - or keep whole your choice!
• Place a layer of lasagna noodle, then cheese mixture, then tomato (and zucchini) and place basil over top, then marinara sauce - keep doing this until you get to the top of your pan.  
• At the top place your final layers of tomato, basil, & sauce - then spread the rest of the parmesan and italian cheeses on top
• Bake at 350* for about an hour.  With 15 min. to go - if the cheese is getting brown, lay a sheet of foil on top to prevent burning
• enjoy!

Let me know how you like it!

with love,

melissa

Your New Favorite Body Wash: EO Everyone Soap

I've tried it all... Bath & Body Works, Dove, Ivory, you name it.  I was a huge Bath & Body Works fan and always got their shower gel when it was on sale.  Back around 2006 I was so excited to try their new formulated lotion when I got out of the shower.  I put on the "Sea Island Cotton" lotion and bam.  My arms broke out.  Now I must say I never break out from products.  This startled me.  It wasn't until then did my eyes open to what is actually put in products.  Think of when you get a cut.  You put ointment on your cut and it helps it heal... thus the same goes when you put on lotion or body wash... your skin soaks in whatever you put on it.  Looking at the ingredients in a Bath & Body Works product... what are these ingredients?

The average consumer buys products and has no idea what's in them.  Working in corporate retail, I know products are made cheap cheap cheap.  Negotiations take place and it's all about margin and making the most money.  The consumer is thought of but it all comes down to profit.  

Ok enough of scaring you about what's in your products...

Being consumers ourselves, we want a good product at a great price.  I no longer buy from B&BW for lotions and shower gels, and have moved on to buy mostly gluten-free and NON-GMO. [learn more about GMOs from my earlier post: NON-GMO]

I've been pleasantly surprised by EO Everyone's Soap.  It's NON-GMO, Gluten-Free... the works... and, it smells amazing.  Check out the back of the bottle below:

It's $9.99 and you can find it at Whole Foods, Amazon, Target, and probably your local grocery store.  It literally lasts for months.  Just as you want to put good IN your body, you should put good products ON your body.  Their body wash is a natural plant-based soap.  All you need is 1-2 pumps of the body wash on your bath puff and you are set.  I even have the boyfriend hooked on their men's line.  Check out their products on their website: EO Everyone

Here's the link to purchase from Amazon: Soap

Use Ebates to get cash back shopping online: Ebates

I use their shower gel, lotion, and their hand soap.  It is an amazing price for an amazing product.  Trust me, you won't go back to your body wash again.  Pair it with their lotion and you're set. 

Let me know what you think!

with love,

mel

I have Celiac Disease

So today is the official day!  So I decided to write about it...

Almost two years ago now [September 2012] when I realized something was going on inside with bloating and feeling terrible, I decided to go to the doctors.  I asked to get a blood test to see if gluten was the culprit.  My results came back "borderline".  That was enough for me.  I had to do something to feel better.  I gave away/took back all of my glutened food and started my gluten-free journey.  I heard of people getting their intestines biopsied but thought, "Woah that's too much for me I'm going to see if this works".  And, it did.  After a few weeks/months of de-tox mode and feeling tired and sick, I started to heal.  My diet before was mostly gluten.  I only ate pasta when I'd go out to eat, and when I'd go out to eat I'd only want to go to Italian restaurants.  I had a lot of de-toxing to do.

Fast forward two years later, totally gluten-free, I still have bloating.  Even if I have the tiniest bit of gluten, my stomach grows, hurts, and it gets to be miserable.  I decided to see a gastroenterologist to see what's going on.  I had my first endoscopy this month.  I was scared beyond belief.  I knew I had to find out if I just have an allergy or if this is the real deal.  It took a couple weeks and I just got my results today, I officially have Celiacs Disease.  It gives me answers and now I know those minor cross-contaminations at the local restaurants are a big deal.

I recommend anyone who has been recently diagnosed with gluten problems to get an endoscopy when they first find out they need to go gluten-free.  This way, you can track your villi in your small intestine to see the healing process.  Also, listen to your body.  My results from a blood test came back borderline.  I knew something was greater than those tests show.  Even getting tested recently after eating all gluten free,  the blood test showed that the antibodies were gone.  Yet, there was a much bigger hidden issue the blood test couldn't see.  Listen to your body.  If you have a family member who has Celiacs or gluten problems, it's best you see how your body is responding and get tested too.

So... the big debate.  Celiac Disease vs. Gluten Intolerance/Allergy:
-Source: WebMD

• 1/100 people worldwide have Celiac Disease
• Only treatment is to eat totally gluten-free
• Even the smallest amount of gluten can trigger your immune system attacking your small intestine - which can lead to malnutrition
• It is inherited
• Direct family members of a Celiac Disease patient should be screened to see if they too have Celiac Disease
• Increased risk of GI Cancers
• 6/100 people have Gluten Intolerance
• Doesn't run in families
• Both have:
• Bloating in the abdomen
• Pain
• Fatigue

Remember, you're not alone!  I'd love to hear your story.  Many people have no idea they even have Celiac Disease - so I'm spreading the word.

Here's My Story from the beginning: My Story

Here is more gluten-free information: Information 

with love,

melissa

The BEST Buffalo Chicken Dip

Buffalo Chicken Dip... the perfect dip.  It's great for football games, office parties, or just nights spent in with the family.  Pair it with corn chips or your favorite vege - it's sure to be a crowd pleaser!  And... it's totally naturally gluten-free.

What you'll need:

• 2 Organic Chicken Breasts - Cooked [I boil mine for about 20 mins from being frozen]
• 2 cups Sargento Shredded Sharp Cheddar Cheese [do not use Kraft...]
• 1 8oz block Philadelphia Cream Cheese 
• 1 cup Ken's Ranch Dressing
• 3/4 cup Frank's Red Hot Sauce
• 9x13 baking dish

What to do:

• Preheat oven to 350*
• Finely shred your cooked chicken breasts and place in mixer.  [I boil mine and put them in the mixer and this makes the perfect shred!  Using 2 forks to shred works well too.]
• Add the cream cheese and blend together.
• Then add the shredded cheese, ranch dressing, and hot sauce. Mix.
• Add to the 9x13 baking dish - cook at 350* for about 20 mins.
• Pair with your favorite chips and enjoy!

With love,

mel

Deep Cleaning: Use S.O.S. Pads on your Kitchen Sink!

Do you ever clean you sink, scrub it down, and realize there are still stains lingering?  Today I came to find a great tip - use S.O.S. pads!  Once you're done scrubbing your pans from dinner and you still have some S.O.S. pad left - use the rest on deep cleaning your sink.  You'll get a new shine you never knew you had.  Keep in mind - use the pads on metal sinks only.

What you need:

• 1 S.O.S. Pad
• Pair of cleaning gloves
• Elbow grease (scrubbing power!)

Let me know how it works for you!

#deepcleaning #SOSPads #kitchensink

Quinoa Summer Salad

Happy Summer! It is getting so hot outside... it's time to cool things down a bit.  I've made a lot of warm quinoa dishes, so I decided to create a cold quinoa salad that I call a Quinoa Summer Salad.  The great part about this salad is that you can throw virtually anything you have sitting in your fridge in and it'll taste great.  Add a red pepper or some cherry tomatoes.. make it your own.  But first, here's my recipe:

What to Gather:

• 1 Cup Quinoa
• 2 Cups Water
• 2 Small Cucumbers (about 6 inches long each)
• 1 Bell Pepper
• 1/2 Small Onion Chopped
• 1/2 Cup (or more) Black Olives
• 1/4 Cup Feta Cheese
• 2 tsp Minced Garlic
• 4 TBSP Vinaigrette 

What to Do:

•  Before starting this salad, make the quinoa ahead of time if possible.  Since this is a cold dish the quinoa needs time to sit in the fridge for a while to cool (or you can put it over an ice bath if you don't have enough time).  Cook the quinoa in the 2 cups water, bring to a boil then reduce heat for 15 minutes.  Once done, cool the quinoa.  Add to the salad.
• Cut the small cucumbers long-wise in half, turn 180*, then long-wise in half again.  By now you'll have 2 cuts in the cucumber - finish cutting the cucumbers creating 4 pieces per cut by cutting down long-ways as usual.  You should have 4 pieces of a pie cut out with each cut. [Now I feel like I'm on Food Network's Next Food Network Star trying to explain how to cut these for the salad haha]
• Cut the bell pepper and the onion into small squares, place in salad
• Cut the black olives in half, place in salad
• Top with feta cheese (you can add more if you like!) I use:
  
• Add the minced garlic
• Add the vinaigrette - I use the All Natural House Vinaigrette from Aldi's:
  
• Now, mix all together and serve!  [to note: this dish is best served after sitting overnight!]

Enjoy! :)

With Love,

Mel

Gluten Free Food at Aldi's!

Gluten free food can be expensive.  Trying to sort through which gluten free brands are best takes A LOT of trial and error.  On a recent shopping trip at Aldi's I found, and I'm not kidding, A TON of new gluten free items!  Now before they had brownies, cake mix, and a few other things, but now... they have so much more under the live G free brand.  So, I walked the whole store and found some great finds... cake mix, cookie mix, pizza crust mix, cornbread mix, pancake mix, brownie mix, sandwich wraps, frozen pizza, frozen ravioli, mac & cheese, pasta, breakfast bars, and more! 

The best thing is that the prices are great... I bought a few things to try, and my bill was so reasonable:

1. GF Pasta (100% corn).....$1.29
2. GF Frozen Ravioli.....$3.29
3. GF Mac & Cheese.....$1.49
4. GF Cheese Pizza.....$4.99
5. GF Brownie and Cake Mixes.....$2.99 each

The prices are great... so far I've had:

1. Brownies - Good, best in a smaller pan, doesn't taste GF at all!
2. Mac & Cheese - Ok, seriously... this is the best (gluten free) Mac & Cheese I've had (still doesn't come close to my old favorite shapes Kraft Mac & Cheese but hey... a GF girl's gotta do what a GF girl's gotta do)
3. Frozen Pizza - Ok guys save your time here it's mushy and Glutino has much better frozen Pizza.


I'm going to be putting my my favorite GF brands next - any suggestions on what you'd like to see?  Write me a message below!  I'd love to hear from you all :)

With Love,
Mel

Quinoa and Bean Medley

I LOVE quinoa.  I also love making new dishes incorporating quinoa.  Tonight I threw a few things together from the kitchen and viola! a great new quinoa dish.  This dish encompasses quinoa, beans, vegetables, garlic, and spices.  And, it's totally gluten-free.  Try to use organic ingredients!  Enjoy!

Ingredients:

• 1 cup quinoa
• 2 cups water
• 3 TBSP olive oil (and more if needed)
• 1+ TBSP minced organic garlic
• 1/2 cup chopped onion
• handfull of organic cherry tomatoes
• 1 can organic black beans (15oz) drained and rinsed 
• 1/2 can of organic garbanzo beans (8oz)
• garlic salt
• salt and pepper
• taco seasoning (about 2-3+ TBSP) (make sure it's gluten-free)
• smoked paprika (about 1/2+ TBSP)

Just to note - you can always add more or less of what I suggest in the recipe.  If you want to use a whole can of garbanzo beans, go ahead!  If you like your dish more spicy, add more seasoning, etc.  Ok on to the fixing!

What to do:

• Place quinoa and water into a small sauce pan, bring to a boil, then reduce heat and cover for 15 minutes.
• While quinoa is cooking, place a larger non-stick saute pan on the stove.  Drizzle olive oil in the pan and add the garlic & onion.
• While sautéing, cut the cherry tomatoes in thirds and saute in the pan.  
• Add the black & garbanzo beans to the mixture, stir. 
• By now your quinoa should be about finished.  Add the quinoa when ready to the mixture.  
• Add salt and pepper to taste and a few shakes of garlic salt (not too much!).
• I have a taco seasoning I use from a local spice company and each taco seasoning is different so I suggest adding about 2-3 TBSP taco seasoning to the mixture to taste (it shouldn't be over powering, just enough).  Then add the smoked paprika (1/2 to 1 TBSP) to taste.  

Serve and enjoy!

Let me know what you think :)

Love, Mel

Gluten-Free Alcohol List

You're out with your friends, but have no idea if you can have what they're having... I've been there.  From asking what vodka they're using in my White Russian to having to pay more for a beverage that's not on special.  I Googled and Googled to find what I can actually drink.  So, I put together a list for you all of what we can actually drink and not get sick, so we can enjoy night [or day :)]**.  And, as always, drink responsively! :)


What is Totally Safe:

• Brandy
• Ciders [Woodchuck is my go-to, Angry Orchard is great.  Beware of any containing Barley, these aren't GF]
• Champagne
• Cognac
• Gin
• Gluten-Free Beer [Make sure it's Gluten-Free]
• Rum [However, rum made with "Natural Flavors" can contain gluten]
• Captain Morgan 
• Bacardi
• Malibu
• Schnapps
• Skinny Girl Margaritas and Sangria's are GF
• Tequila [true Tequila is safe, however, cheaper brands of tequila are made with the agave plant and may contain gluten: Don Julio is NOT gluten-free]
• Stick with:
• Patron
• Jose Cuervo
• Avion
• Vodka
• Whiskey / Bourbon
• Jack Daniel's
• Chivas
• Scotch Whiskey
• Maker's Mark
• Seagram's Crown
• Wine [Red, White, Blush, Sparkling... it's all good!]

Best Gluten-Free Beer:

• Bard's
• Redbridge [it's on the sweeter side - if you like that]
• New Grist
• Rampo Valley Honey Beer
• New Planet Tread Lightly Ale

Safe Vodkas: [Potato and Grape]

• Baks Bison Grass Vodka
• Blue Ice Vodka
• Bombora Vodka
• Boyd & Blair [I've personally had and it is good!]
• Cayman Blue Vodka
• Chopin Vodka
• Ciroc Ultra Premium Vodka
• Cold River Vodka
• Devotion Vodka
• DiVine Vodka
• Famous Vodka
• Glacier Vodka
• Krome Vodka
• Luksusowa Voake
• Monopolowa Vodka
• Prarie
• RWB Vodka
• Smirnoff Vodka
• Tito's Homemade Vodka
• Vikingfjord Vodka

Vodka is a great debate.  Vodka is mostly made of wheat and the gluten is said to be destroyed during the distilling process, so if you drink a vodka not on this list made from wheat, just be aware.

Beware of [This List Contains* Gluten]:

• Wine coolers [they contain Malt]
• Mixed Drinks - they may contain non-gluten-free Vodka
• Smirnoff Ice Malt Beverages
• Mixers containing gluten

If you have any more to add to the list comment below!

With Love,

Mel

*Based upon my findings, there are controversies over the distilling process whether it contains gluten still or not.  

**Research is based upon my own findings.  I am not a doctor and can't guarantee information is 100% factual.  

Ebates!

Happy Friday!

So here's a gluten-free find for you all!  I've been using ebates for years now.  I go to their website, type in a name of a store, click on the shop now, and you get cash back for spending money going through their site to shop online.  They send you a check every couple months, which is awesome.

Use my link below, get $10 free in a gift card of your choice, and enjoy!

Ebates

Homemade Hummus - Smoked Paprika Style

Hummus, it hits the spot doesn't it?  It's great with tortilla chips and vegetables.  I usually grab my favorite hummus when I'm at the grocery store, but decided it would be fun to make my own and know exactly what's going in it.  Here is my homemade hummus recipe that I used my Vitamix blender to make.  Enjoy!! :)

What to Gather:

• 1/3 Cup Organic Tahini
• 2 Cups Organic Chickpeas [I used canned organic]
• 4 Cloves Garlic [I used the organic canned minced]
• 6 TBSP Lemon Juice [you can use the squeezable lemon juice or 2 lemons]
• 1/2 Cup Water
• 1 TBSP Extra Virgin Olive Oil
• 1 tsp Salt
• 2-3 tsp Smoked Paprika 

What to do:

• One step... ready? Place all ingredients in a blender or food processor, put in a bowl, top with the smoked paprika, and serve! [ok so that was 4 ;)]

Let me know what you think!  I'm going to try making Garlic Hummus next!

Say NO to GMOs! Eat Organic

Oh GMOs... I never really knew about them until my college roommate had told me they exist.  I thought when you go shopping for food that if they're allowed to produce it, it should be fine [wrong].  I had no idea there was such thing as a GMO: Genetically Modified Organism.  Organic to me meant "it's just more expensive".  Now, knowing the truth, I buy only organic, and hopefully, you will too.


So, what exactly is a GMO?

According to the NON GMO Project Website:

"GMOs, or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals. These experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding.

Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.
Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights."

OK so that's a lot to take in. Basically, a GMO is an organism that's DNA has been altered and is not naturally occurring. An apple that has been modified may look the same as an organic apple, but it is much different. GMOs have been linked to health and environmental problems.

GMOs are cultivated with pesticides, herbicides, and fungicides which disrupt the mitochondrial function in our bodies. If you remember from elementary school, the mitochondria is the power house of the cell. It is furnace that produces energy inside our cells. ATP is manufactured in our mitochondria and is needed for barrier functions in our intestinal tract. So what does that mean for us with gluten-sensitvities? Eating GMOs can deplete our ATP and cause barrier abnormalities in our intestines [aka: not good].


Pesticides/Herbicides:

One word, Roundup. You probably have some of this in your garage to spray on those pesky weeds. Many GMO crops are "Roundup ready" and are designed to tolerate herbicide. Roundup is sprayed entire fields of crops. The use of Roundup is unregulated and is sprayed everywhere [highways, lawns, you name it]. In fact, over 404 million pounds have been used on GMO crops, and up to 1 billion pounds have been used for weed control. It is patented as a biocidal [antimicrobial] which knocks out beneficial bacteria --> causing a negative impact on our digestive systems [leaky gut, hypersensitive response, and more]. Long story short, these pesticides/herbicides enter our bodies. It circulates in our blood, and in fact, in a study done, 93% of women and 80% of their off-spring had elevated levels of the crystal-based proteins in their blood from pesticides/herbicides. Eating animals that have also ingested GM foods allows it to enter our bodies as well. In studies, animals that consume GM crops have gastrointestinal issues and ulcers. There are studies out there that are saying that these BT Toxins are leading to depression - over 400% increase in anti-depressant drugs since GMOs were introduced.


So, why are stores allowed to sell GMO produce?

Actually, many countries are taking notice and do not consider GMOs as safe. 60+ countries [Australia, Japan, all countries in the EU...] prohibit the production and sale of GMOs. The United States, however, has approved GMOs [what!?]. In fact, products do not have to be labeled as GMOs, so many consumers, like me, have [had] no idea what they're purchasing for their families. Only when there is this picture below, that you can purchase a NON GMO Projected labeled product, which has rigorous standards and doesn't contain anything GMO [minus cross-contamination]. As their website states, however: " Unfortunately, “GMO free” and similar claims are not legally or scientifically defensible due to limitations of testing methodology. In addition, the risk of contamination to seeds, crops, ingredients and products is too high to reliably claim that a product is “GMO free.” The Project’s claim offers a true statement acknowledging the reality of contamination risk, but assuring the shopper that the product in question is in compliance with the Project’s rigorous standard."

Here are the standards off of the Non-Gmo Project's website:

What does “Non-GMO Project Verified seal” mean?
The verification seal indicates that the product bearing the seal has gone through our verification process. Our verification is an assurance that a product has been produced according to consensus-based best practices for GMO avoidance:
We require ongoing testing of all at-risk ingredients—any ingredient being grown commercially in GMO form must be tested prior to use in a verified product.
We use an Action Threshold of 0.9%. This is in alignment with laws in the European Union, where any product containing more than 0.9% GMO must be labeled. Absence of all GMOs is the target for all Non-GMO Project Standard compliant products. Continuous improvement practices toward achieving this goal must be part of the Participant’s quality management systems.
After the test, we require rigorous traceability and segregation practices to be followed in order to ensure ingredient integrity through to the finished product.
For low-risk ingredients, we conduct a thorough review of ingredient specification sheets to determine absence of GMO risk.
Verification is maintained through an annual audit, along with onsite inspections for high-risk products.

In fact, 80-90%+ of of processed food in America is actually genetically modified.

So, what crops are at the most/more risk of being GMOs?:
Corn [which, being GF, we eat a lot of this]

• Canola [oil is in many items] 
• Cotton 
• SOY [which is in everything now, check your labels - this is something that is hard to avoid being gluten-free because it's many foods, but I advise you stay clear of this as well] 
• Zucchini & Summer Squash 
• Rice 
• WHEAT [which, you shouldn't be consuming if you are GF anyway :) phew, one that we already don't eat!] 

You don't have to worry about:

• Tomatoes - due to production issues, there are no GMO tomatoes in production [thank God] 
• Potatoes - no GMOs currently in commercial production 

As I'm shopping, I see numbers on fruit, what do they mean?

• 4 numbers = conventionally grown 
• 5 numbers, first number starting with an 8 = GMO 
• 5 numbers, first number starting with a 9 = ORGANIC [notice on the picture up top! :)]

GO FOR THE 9!


Bottom Line:

• Eat organic! Organic standards don't allow the use of GMO food or feed in the end product 
• Be mindful of cross contamination - again, there is no 100% proof way to prevent this scientifically to date with chemicals in the air from near-by farms 
• Exclude/reduce eating foods that are high on the GM crop list [and they're in almost everything we eat... think of how much you and your family are consuming]: soy, corn, canola, & sugar beats 
• Avoid sugar that isn't 100% cane sugar 
• Eat organic meat 

More information:

• General Mills is for labeling! Read about it in National Geographic: here
• Take action: Just Label It
• Here are myths and truths explained in scientific detail about GMOs to read further: GMO Myths & Truths [this will really open your eyes] 
• Visit wholelifenutrition.net [I came to know of this site from the Gluten Summit, great information and I highly recommend purchasing] 

Pork Roast [Pulled Pork] with Root Vegetables

Ah, comfort food... is there a better way to start off the new year?!  Today I'm going to share with you a great (gluten-free) pulled pork recipe that will have you begging for seconds.

(4 servings, just over 8 hours of cook time in crock pot)

What to Gather for Crock Pot:

• 1.5 - 2 pounds Pork Loin or Shoulder
• Salt and Pepper
• 2 TBSP Gluten Free Flour
• 2 TBSP Olive Oil
• 2 Organic Carrots 
• 3 Stalks Organic Celery
• 1 Medium Yellow Onion
• 1 Red Onion
• 26 ounces No Salt Added Swanson Beef Stock (this is Gluten Free)
• 1 Cup Water
• 1.5 TBSP Organic Minced Garlic
• 2 TBSP Lea & Perrin's Worcestershire Sauce (one of the only GF options and it is amazing)
• 5 Pinches Dried Thyme

What to Gather for Root Vegetables:

• 3 Organic Carrots - sliced
• 3 Potatoes - sliced 
• 1/2 Pound Beats - sliced
• 2 TBSP Olive Oil
• 3 Pinches Dried Thyme
• 3 Pinches Dried Rosemary Leaves
• 1 Yellow Onion - sliced

*You can use organic vegetables or regular

What to Do:

• Take the pork out of the package, cut off any fat, season both sides with salt, pepper, and the Gluten Free flour, sear each side in a medium skillet
• In the crock pot, place the carrots, celery, and onions on the bottom, add the pork
• Add the beef stock, water, & Worcestershire sauce to the crock pot, pouring it over the pork
• Add the garlic, smoothing it over the top of the pork and in the vegetable mixture at the bottom
• Last, add the Thyme on top of the pork
• Set timer for 8 hours :)
• Go about your day... your house is going to smell amazing... then when you have 1 hour until it's done, start to cook the vegetables
• Pre-heat the oven to 400*
• Cut the carrots, potatoes, onion, and beats, place in a large mixing bowl
• Add the olive oil, mix
• Add the dried thyme & rosemary to the mixture and any salt and pepper that you wish
• Place on a baking sheet, bake 20 min. per side (40 min total) - or until desired texture is achieved
• In the meantime, just before serving, use a blender or Vitamix and take half of the vegetables (more if desired/needed) from the crock pot and place into the blender.  Blend until smooth mixture is established.  Then, add Gluten Free flour to the mixture (2 TBSP should be just enough for a regular sized blender / Vitamix) and blend
• Once all cooked and ready, cut pork, place on plate with vegetables, and pour the vegetable gravy mixture over top, and enjoy!

*This recipe is "man-approved"

*You may alter the recipe by using other vegetables to your liking!