Baby To Arrive SOON

First, let me update you on my recent projects, then give you a Baby J update.

In this household, we go through an insane amount of yogurt for just two people.  We're partial to Greek yogurt especially, though I rarely purchase it because of the expense.  Yogurt has been my pregnancy staple, and that has increased our usage.  Not to mention that I bake with yogurt, make yogurt smoothies, etc.  I have been trying to find ways to reduce our monthly costs, and decided that I would tackle yogurt next.  I have always wanted to try making it anyway.  I did my research, discovered that it was pretty simple, and put my plan into action.  The result?  Delicious Greek yogurt that we both loved--better than the store version!  Easy to make, AND I can flavor it any way I like.  The best part, though, is that making my own yogurt will save us at least $20 a month!

The whey is what's left over after making the yogurt.  Apparently, it was once considered the "food of the gods."  You can use it in almost anything (substitute for water), and it is super healing for the gut (I'm interested in this particularly because of dealing with food allergies).  I won't bore you with all the details of what it actually does...  I'm pretty happy with the result, and since yogurt making required very little effort on my part, it's going to be part of my weekly chores!

And now for Baby pictures!

 35 weeks.

37 weeks.

You wanted more of an update, right?  Well, today at my 37 week appointment, I shocked my doctor.  This was the first time she checked for the pelvic station, effacement, dilation, etc, and she clearly wasn't expecting anything.  The conversation went something like this:

(look of shock) "Girl, you're pelvic station is basically fully engaged, you're over 90% effaced, and you're dilated at least 2 cm!  You want to tell me about those contractions you've been having again?"

Me: "Well, I haven't had anything that I thought was bad enough to be real labor yet, and..."

Dr: "Oh no!  We doctors hate people like you!  Crazy pain-tolerance--you're never going to know when you're in labor because you'll think it's not bad enough & then you'll have this baby in the car!  (turns to Brian)  If she even starts talking about pain, get her here!  Me, now, I want the epidural before I even start labor!"

We continued talking, but apparently some of those contractions/symptoms I've had have been "real labor contractions."  The doctor doesn't think I'll make it to my due date (just fine with me!), and figures it won't be long now.  Not to mention, I've met all the pre-labor symptoms and qualifications.  I don't want to get my hopes up, but I suppose we'll see.  I just wish all that nesting energy I had over the weekend would come back--I cleaned everything in the house-twice!  I got more done in 48 hours than I've been able to accomplish my entire pregnancy!  

So at this point, I'm allowed to encourage labor, and believe me, I will!  Baby J is more than welcome to come anytime--I can hold my little one, be DONE with throwing up, and get rid of these hives and sciatic nerve pain.

I'm going to be a MOM SOON!!

Smiles!

Catchup and Countdown

Here's hoping getting up early in the morning to post pictures will actually work today.  But I'll probably be napping later...

In September, we took a few days off to celebrate our first anniversary!  Brian was unable to get any time off from work over our actual anniversary, so we celebrated a month late.  Hopefully that won't always be the case, but I suppose August is a popular time for most people to travel.  We're thinking of making a beach trip an annual occurrence,  since it is our favorite place to be.  It was amazing to be able to just be together, away from home for a day or two.  It did rain quite a bit, and I was sicker than normal, but we truly relished the chance to deepen our relationship and reminisce over the first year of our marriage.

 We discovered this little car on a sunset walk.

 And I thought I felt big then!

 Bethany Beach, DE.  Lovely, very quite place.

 Assateague.  Lovely and wild looking place.  Almost haunting.  The pony drive is in July, so we missed that, and it was very rainy, so I think most of the horses were seeking shelter.  We came back covered in mosquito bites.  Brian did manage to capture this horse...

 ...And self-timer strikes again...  We're both getting pretty anxious for Baby J to make his/her appearance.  Don't know who is more excited.

 This is Baby J at 31 weeks.  Already outdated because my belly grows and changes shape daily.  This weekend I'll be 34 weeks, with about 6 to go!  

This Mommy is big and uncomfortable these days and very ready to meet her little one.  Feeling very mother bear-ish--want to keep baby all to myself for a little while. ;-)

  Papa Bear isn't much better.

Snowstorm in October!  This is the before shot; I don't have the after.  This is the first time in my life I've ever seen a snowstorm in October.  The last time we had an accumulation of snow like this was in 1925!  Apparently, La Nina has formed again, so we'll probably be in for a long, hard winter.  Brian and I are okay with that; we're going to stay snuggled in with our little one (though we might get a bit restless).  I think we got about 3 inches here, but where Brian works, and in the mountains, they had close to 10 inches!  Plus ice!  Crazy!!  The colored leaves were so pretty against the white snow.

I have lots of projects to complete before this Baby arrives, but it doesn't seem to make the waiting any easier!  Know what else?  It's almost Thanksgiving....AND CHRISTMAS!!  My favorite time of year!  Enjoy it, people!

Smiles!

Time to Build an Ark

Time for a monthly baby update!  But before I show you pictures, I'd like to plead with everyone to please pray that the rain would leave this area.  Every day now I dread listening to the news and seeing pictures.  So many of my family and friends have lost their homes and evacuated areas due to flooding.  Roads are closed, major highways shut down, streets are buckling, businesses are submerged, schools are closed ("snow" days in September!), sewer plants, water plants, etc are shut down.  It's bad up here--mostly in PA.  The flooding hasn't been this bad since 1889.  I personally don't mind the rain--autumn is my favorite time of year!  Rain or sun, I love the weather, baking, the leaves turning (peak around Oct. 18-25), the colors, decorations, candles, sweaters, fireplaces, etc.  However, my heart aches for those I know who are losing so much.  I find it ironic that those in TX pray desperately for rain, while we pray desperately that God would send it elsewhere and away from our water-logged soil.

So, what have we been up to recently?

 Brian's company sponsored a company outing at a local baseball game!  If there's one sport I actually enjoy watching, it's baseball.  The company paid for one of those elite boxes and all the food we could eat!  The weather was beautiful, the home team won, I enjoyed meeting my husband's coworkers and families, and we enjoyed a free date night.

 Next was a trip to Annapolis, MD to spend a day with some good friends.  We loved touring the old city, seeing incredible buildings, and watching the ships in the harbor.  It was a bit rainy, but we had fun anyway.  Brian and I especially enjoyed the fellowship with friends--something that happens rarely.

 The only plants that have survived my balcony gardening are these sunflowers and the pepper plant.  We should be able to pick the pepper soon, though I must admit, I'm more anxious than Brian is.  He keeps telling me to wait, and I want to just pick and eat it.

 Our anniversary!  I was feeling pretty miserable that day, so we just decided to stay at home and spend time together.  I did make a special breakfast, though, with Brian's help.  We have always wanted to try Eggs Benedict, and that's what we made!  It was a lot of fun and tasted great--even if it did make me sick afterwards.

 Brian made yummy mochas--complete with whipped cream!  I tasted some, but decided against drinking it.

 I also made a brownie layer cake with peanut butter frosting and ganache.  Let me just say....there are no words to describe how amazing this tasted.

 I've been on a "everything must be cleaned NOW and all my projects completed YESTERDAY" phase, so we refinished some furniture over our anniversary.  We had a lot of fun, and I'm pretty sure the paint landed other places besides the furniture.  The house is looking GREAT, and I only wish I could paint the walls and remodel a bit.

 Baby at 24 weeks!  We're getting very close now & I cannot WAIT to be done and hold this little person in my arms.  Actually, I can't wait for the day when I'm finally done throwing up and trying not to be sick all day.  I've tried to do well dealing with it, but I think after 9 months, I just am ready for a break.  That said, I've had a bit more energy and motivation the last few weeks and have greatly enjoyed it!  Brian teases me daily about the size of my belly and how clumsy I'm becoming--he claims if this rain keeps up he'll need to build an extra big ark--just for me!  I also think baby has a conspiracy to play all night long while Mommy tries to sleep.  

Thanks to Hope for this picture!

Smile for the Camera

I am now 21 weeks ( 5 3/4 months) along!  More than halfway, and December is approaching a bit too slowly. ;)  Morning sickness has improved some, and as long as I don't try any experiments off of the medication, remains manageable.  Baby is incredibly active--the ultrasound today showed LOTS of movement.  Baby is in a breech position right now.  I had felt like there was something jammed up in my rib cage and like feet were kicking down below (using my bladder as a trampoline), and it turns out I was right!  Everything looks good thus far.  I do feel like I'm turning into a large balloon, and sometimes feel "squashed" or short of breath.  Brian and I are becoming gradually more excited and impatient as December approaches.

 14-15 weeks.  Can't even fit in those clothes anymore!

 Baby at 20 weeks.  Hard to find decent maternity clothes--cheap, something I actually like, and something my husband likes!

This is baby at 21 weeks!  Taken this morning--an anatomy scan in 3D and color.  Pretty amazing!  And for all of you who keep asking what it is we're having, we'll tell you.  We're having a......BABY!  My baby ticker says baby is a cantaloupe or banana this week.  Weird to think there's something that big inside--and moving! 

Smiles!

Blessings

The first part of this post won't be pretty. But I warned you.  The end gets good.  But you have to read the beginning before you can get to the end.  That's the way God works.

So, these last three months of pregnancy have been a nightmare for me.  Truly.  Brian and I have agreed that we have found it difficult to get family to understand how sick I really have been.  All day and all night for the last three months, I've been throwing up--every hour on the dot.  It reached a high around my birthday, when my body was so dehydrated, that it wouldn't stop getting sick.  It caused severe cramping and bleeding.  The doctor/midwife put me on medication and diagnosed me with something called "hyperemesis gravidarum."  (I think the spelling is correct)  Basically, only about 1% of pregnant women get it, and it's just where you are sort of "allergic to pregnancy."  The stats are not encouraging--everyone who has it, aborts their child because they can't take it.  My midwife, who is old enough to be my grandma, says she's rarely seen this sickness in anyone, and not one person has ever continued the pregnancy.  She also informed me it's likely to get worse..with each subsequent pregnancy.  I'm choosing to NOT think or worry about that.  I know that 12 weeks isn't a magic number, but I keep hoping that things will improve.

So far, they have gotten much worse.  Most of the time, all I can do is lay down, while the shaking and shuddering and nausea runs through my body and just pray desperately that God will get me through the next moment.  This week has been so bad that the mere thought, look, or taste of food makes me shudder in literal horror.  The medication helps a little.  Then, yesterday, I broke out in this red, itchy rash all over my body.  My skin feels like it's on fire.  When Brian came home last night, all I could do was cry.  I felt like not a person cared--everyone is too busy to talk.  I felt so alone.  In between the pain and severe sickness, I just couldn't do it.  I can't sleep because of being sick, so I think I was just overly tired.  Anyway, I won't continue with the details of all the symptoms of the last months.  But you know what?

I spent time praying this morning.  I don't have to think or worry about getting through the next 6 months.  I just have to live one moment at a time.  That's all that's required of me.  I have to be tough and stick this out, but it's ok to be honest about how things are.  In all of this, I am amazed that there is a life inside of me.  God has granted me this huge privilege--a life in my care, to raise for His glory.  I am THRILLED to be a Mom!

When I saw the ultrasound for the first time, I couldn't believe it!  There's a BABY inside!  It's alive and growing!  The goodness of God just overwhelmed me.  Sometimes, parenthood seems a bit scary--everyone has their own opinion of how you should raise your child.  But each person is different, and I think that matters.  I can't wait to hold this new child in my arms.  To cuddle away tears.  To smile and laugh and giggle and play.  To invent fun things to do.  To watch a young person develop--from finding eyes, ears, and hands to teething.  This is a job that I was born to do!  And I am grateful.  Grateful for air conditioning, indoor plumbing, looking outside at all the green through my window (even if I'm too sick to make it out there), my incredible husband (who accepts me the way I am), my amazing God, and yes, even the sickness.  Because it makes me truly dependent on Him.  And it gives me a glimpse into people who are very ill all of their lives.  I am grateful to be a Mom, to have a life growing inside of me, to laugh and learn.

I won't write all that is in my heart.  This has become long enough.  I don't want this post to merely be about suffering, but to reflect the glory of God.  Now for some pictures:

Isn't it amazing?!!??  I've been listening to this song, over and over again recently.  I'm posting the link: http://www.youtube.com/watch?v=1CSVqHcdhXQ.  This lady's story is incredible--behind the song.  But it means much to me right now.  God is SO good to me.  I really have it good, especially when I consider what other people around the world are going through right now.  And yet, I am SO ready to have this baby in my arms rather than inside.  I'm too excited.  I never did like waiting.  Don't bother telling me it isn't that bad, I just need to wait, to be tough, or that it will get worse at the end.  I'm just taking it moment by moment and clinging to a God who understands and can help.  Because, truly, truly,

I. am. Blessed.

Birthday Bash and GF Bread

Tap, tap.  That was the sound we heard at the door Friday evening.  That was the sound that led to Brian’s opening of the door.  That was the sound that led to Brian’s discovery of the person who made that knock.  That was the sound that led to a fabulous birthday weekend.

Over a month ago, Brian and I were talking.  Reminiscing, actually.  We talked about how we missed some of our friends.  We wished we could see them.  Knowing Brian’s birthday was in a month, the wheels in my brain began to turn.

I sent a message to John Lovette to see if he could come up and surprise Brian for his birthday.  And thus began the plans to pull off this surprise.

Friday night, instead of making dinner, I stalled Brian while waiting for John to arrive.  It was pretty easy, since Brian didn’t suspect a thing, but it became harder because he wanted to know why dinner wasn’t ready.

Just as I finished putting the toppings on the pizza, the knock came.  And I smiled, breathed a sigh of relief, and asked Brian to go open the door (since my hands were messy).  He opened the door and stood in shock.  Then things got exciting.  I soooo wish I had pictures for this post, but our camera has officially decided it doesn’t like taking pictures any longer, and Brian hasn’t had the chance to fiddle with it yet.

The guys had great fun over the weekend.  Friday we talked late into the night and Saturday, the guys left to do….whatever it is guys do.  They arrived home in time to eat the French Onion Soup I made.  We watched a few movies, and again, I don’t think we were in bed before 2.  Sunday, we went to church, and after that, ate Steak and Sauce, Mashed Potatoes, French Bread, and Green Beans.  That’s what Brian wanted for his birthday dinner.  And carrot cake with cream cheese icing (which I couldn’t eat).  John left that afternoon, and my man was perfectly happy.

We went to see the “Grace Card” later that evening.  If you haven’t seen it, do it.  It’s good.  There wasn’t a dry eye in the theater.

Monday came and Brian and I worked in the tasks that needed to be completed.  And this brings me to my favorite part: bread making.  I have made several GF loaves of bread, but not one was perfect.  I wanted my loaf to be as close as possible to the loaves of bread we used to purchase in the store.  And it was.  I drank in the aroma as it baked.  After cooling, I cut a slice, and sank my teeth into perfection.  Ah, the bliss.  Even Brian agreed that I had done it.  Or rather, God did, but He gave me the inspiration.  After nearly 3 months without a decent piece of bread, I almost cried after that first bite.

It was light brown.  Golden.  Delicious.  Soft, smooth, and pliable.  The elasticity was perfect.  It had air holes in it—just like regular bread.  The crust was perfectly crusty, but not too hard.  It’s taste was light, nutty, deep, and earthy.  It was beautiful.  Now that I have the base of my bread, I can make anything I want to.  French Bread.  Raisin Bread.  Bagels.  Any flavor of bread.  Hamburger Rolls.  Yum.  I post the recipe here, but please understand that the liquid and flour and yeast do need to be altered.  But you have to know what the dough is supposed to look like in order to adjust those ingredients.  It should look like a stiff cake batter—you can’t knead GF dough.  I’ve been trying to come up with a really great name for this bread.  Suggestions are welcome.  Here’s where I really wish I had a picture.

Bread:

Base:

2 T Active Dry Yeast (GF), at room temperature

2 T Sugar (I use either raw sugar or honey or both honey and molasses)

1 c Water (110 degrees)

3 Egg Whites (1/2 c), at room temperature

1 c Potato Starch

1/3 c Oat Flour (certified GF)

1/3 c Teff Flour

1/3 c Brown Rice Flour

1 c Flour Blend*

2 t Xanthan Gum

1 t Salt

1 T Rice Bran

1 T Flax Seed Meal

1 t Vanilla, GF and pure extract (this is optional, but I like the flavor it gives)

2 t Apple Cider Vinegar

3 T Butter (NOT margarine—use unsalted)

1 T Olive Oil

Seasoning: (this could change.  Use any seasonings you like.  For raisin bread, try cinnamon, ginger, nutmeg, cloves, all spice, etc.  Try lemon or orange.  Have fun)

½ t Garlic, granulated

1 t Italian Seasoning

½ t Dill

Pinch of Smoked Paprika

Topping:

Eggwhite wash (eggwhite mixed with water)

Poppy Seeds

Caraway Seeds

Celery Seeds

1.  In a small bowl, dissolve yeast and sugar in warm water.  Set aside to foam 5 minutes.

2.  Grease loaf pan (I used a round pan, but you can use anything) or line with parchment paper.

3.  In heavy duty mixer (you need one for GF baking because of the intense mixing required.  You have to thoroughly blend, and mix enough to activate the gluten substitute.) combine potato starch, oat flour, teff flour, brown rice flour, Flour blend, xanthan bum, salt, rice bran, flax seed meal, vanilla, apple cider vinegar, butter, olive oil, and seasonings.  Blend on low speed for 1 minute.  Add yeast mixture.  Blend another minute.  (always begin on low speed).  Add egg whites.  Blend one more minute. Turn mixer to high speed and mix for 3 minutes.

4.  Scrape dough out of bowl with spatula into desired pans (hamburger, loaf pan, round, French bread, etc.).  Shape each loaf with a wet spatula.  Brush with egg white wash (helps with browning).  Slash loaf with three diagonal slashes.  Sprinkle poppy seeds, caraway seeds, and celery seeds on top.

5.  Place immediately on middle rack in a cold oven.  Set the oven to 425 and bake approximately 45 minutes, or until nicely browned and temperature of loaf reaches 210 degrees.  Cover loaves with foil after about 15 minutes of baking to prevent over browning.

6.  Remove bread from oven and cool on wire rack 10 minutes.  Remove bread from pan and cool on wire rack COMPLETELY before slicing.  Slice bread. (Bread does better when you slice the entire loaf.  If you won’t eat it all in 2 days, slice loaf, place in Ziploc bag, and freeze. 

Smiles!

You Don't Have to Live in the Kitchen

Time for more questions!  There is such a wealth of information out there that I have a hard time deciding what to post on.  If you have any specific questions or topics, please let me know.  I’m going to post on some of the alternative GF grains soon.

Eat 6 meals a day without living in the kitchen

First of all, right now I only have two people to take care of, which equals more time to work in the kitchen.  Since living GF requires making most everything, I will have to learn to do this even as our family eventually grows.  Thus, I am trying to learn time saving tips now.  Here are a few ways I do this, and please realize, that this will be different for everyone.

1.  Seasonal Menu:  I have a rotating, yearlong seasonal menu that I use to give me ideas.  I don’t always follow it, but it’s nice to have something to refer to that I know we like.  I shop for two weeks when I grocery shop, and I usually figure out what I have on hand to work with, and after that, refer to my menu or the internet for ideas (or whatever we’re in the mood for).  I check my coupons and sales flyers to help me as well.  This has been harder since going GF and I know I’m spending more now than I used to do. I also have a seasonal produce guide, specific for my state, and a menu cheat sheet that helps me in planning lunch, breakfast, and dinner.  I have to pack breakfast and lunch for Brian, so I enjoy having ideas to work from.  I’m still learning. J

2.  Keep it simple.  I try to make simple meals that have incredible flavors.  It’s not about using complicated techniques; it’s about making the ordinary extraordinary by using great ingredients.

3.  Once a month I have a baking day: muffins, rolls, bread, bagels, etc.  I partially bake them, freeze them, and then pull them out when I need them.  Quick, easy, and tasty.  I wish I had more freezer space, though…

4.  I make breakfast and lunch the night before.  Brian and I often do this together.  I make a “green smoothie” (whatever I have on hand—frozen fruit, yogurt, juice, kale, flax seed, protein powder, etc).  I make enough for the both of us to sip on all day.  It qualifies as our fruit serving for the day, as well as giving us protein.  We love it and feel great!

5.  Lunch is typically leftovers and a salad.  I hard-boil eggs every Saturday to use as snacks and on my salad.  I also like to put veggies, raisins, nuts, feta cheese, avocado, or sardines/tuna on our salads.  It’s really simple—and, I can make all this up the week before and just scoop some out every day.

6.  Also on Saturday I make our “nut containers.”  I have a trail mix or granola and a bunch of little containers.  I put a small portion of trail mix or granola in each container and voila! Easy snack!  Yogurt, rice cakes, cheese and crackers, and popcorn make great snacks.  I try to do a bit of protein, whole grains, and veggies.  I also make a weekly dip on Saturdays (hummus, black bean, etc) and cut up veggies.  These are divided in a bag for each of us, and again, another easy, cheap snack.  Most of my small meals a day are actually things I prepare every Saturday (full of protein, fiber, and nutrients).  I don’t spend much time in the kitchen at all, minus the effort required to make dinner.  I also try to make all my meals ahead of time for the weekend when Brian is home (and I’d rather just spend the time with him).

These are just a few of the ways I keep it easy, fast, and tasty.  I’ve made all kind of charts and cheat sheets for myself to help keep me organized.  Yup, it’s crazy, but I’m a big planner, and I have the time for it now.  Brian encouraged me to do all this now while I have time to do so, in the hopes that it will save me time later.

It’s now been almost a month since I’ve gone completely GF.  And I feel AMAZING!  I don’t think I’ve ever felt so good before!  Raw foods are super!  No more headaches, huge amounts of energy, no more intense pain, the ability to enjoy a meal without becoming sick or losing it, no more skin rashes or congestion, among other things.  I do long for certain things occasionally….like…donuts, French fries, a 5 Guys Hamburger,  fig Newtons, and a host of other crazy foods that in reality, I rarely ever consumed anyway.

Smiles!

Q & A: Gluten Defined

For the record, there are actually more gluten/wheat ingredients than I listed in my last post.  I only gave you a few to give you an idea of how intense this is.  Actually, the person I'm working with actually thinks I have celiac disease because of the severity of my symptoms--determined through elimination, supplement testing, etc.  The testing may never show positive because I've now been off of gluten for a bit.  Anyway...  I am hoping to answer more questions in this post.  All of my information is taken from three books (that I hope to acquire someday): Gluten Free Girl by Shauna James Ahern, Healhier Without Wheat by Dr. Stephen Wangen, and The G Free Diet by Elisabeth Hasselbeck.  If you are able to acquire and read these books, you will be well on your way to understand living gluten free.  Short, easy, and enjoyable reads.

What is celiac disease?
 Celiac disease is a digestive disorder which displays a toxic reaction to gluten--the protein found in certain grains.  It is hereditary, in your gene pool, chronic (meaning it won't ever go away), and autoimmune (meaning that your immune system attacks itself).  Gluten damages the tiny villi lining your small intestine and prevents your body from absorbing the nutrients it requires, which eventually leads to numerous health problems: colon cancer, woman's reproductive/cycle difficulties, infertility, miscarriage, diabetes, itchy or dry skin, anemia, lack of energy or appetite, constipation, diarrhhea, weight gain or loss, headaches, joint pain, arthritis, loss of dental enamel, cramps, sores, stunted growth, numbness in arms/legs, ear infections, vomiting, eczema, depression, insomnia, osteoporosis, Autism, Down Syndrome and a million other serious health problems.  You carry the gene, but it needs something major to happen to awaken it (I've always had problems with it, but we think that marriage and a miscarriage brought the awakening).

What is gluten?
Gluten is the protein found in wheat, barley, rye, and contaminated oats, and a host of other products.  It is the binder that holds foods together.  It can be found in food, vitamins, postage stamp adhesive, etc.  It requires extreme vigilance to avoid contamination.  I recently discovered this on Sunday.  It was communion, and I decided to go ahead and consume the communion wafer.  By lunch, my stomach was in severe cramps--enough to make me grab some pain medication.  The diarrhea and congestion ensued and I struggled to keep awake.  Brian told me I looked awful (my face sometimes turns colors), and my rash returned.  Sounds crazy, doesn't it?  Something so small caused a bad reaction.  It may have been something else, as well, I don't know.

Who benefits from a gluten free diet?
Obviously, those who need to avoid gluten.  Other people who choose to limit their gluten intake will benefit as well for several reasons.  One, you won't overload your system with gluten and save yourself the trouble of a gluten free life.  Two, it's just healthier because you add more fresh fruits and vegetables to your diet and eliminate processed foods, chemicals, and other unhealthy options.  Now, I'm not saying to not enjoy your food or that you can't ever eat ice cream.  I made chocolate pudding last night because I needed something sweet and chocolaty.  Eating healthy does not mean food needs to taste bad, look bad, or that you need to count calories.  You just need a bit of knowledge.  Think about what you are putting in your body.  The best foods are those that are freshest and natural--think about it, the farther the food is from the source, the worse it is for you.  When you cook fruits and veggies, only cook them until they are fork tender--otherwise you deplete the nutrients.  You also need a balanced diet.

For instance, if you figure out your BMI, you can figure out how many servings you need daily of the food groups.  Brian and I both average about 1700-20 something.  No, I don't count calories or servings, but this is a general guide for how I plan our meals, and I don't really think about it much.  At any rate, this means we use a 8, 10, 12, 14 ratio.  What does this mean, well, that's carbs/fiber, vegetables, protein (fish, poultry, meat, eggs, beans, nuts, cheese), and good fats (nuts, avocado, raw milk, butter, oil, cheese, oily fish, cheese).  If you have a dinner plate (mine are oversized, so I adjust), 3/4 of your servings should be veggies/fruits, and a serving of grains and a serving of protein.  A serving is about the size of your palm.  It has also been proven that if you eat 6-8 small meals a day, it's better for you because your blood sugar levels stay even, your energy source has a constant fuel, and you will be less tempted to overeat.  Getting enough water a day is good, too.  Good eating isn't about dieting and following the fads, it's about knowing what is good for you and how to balance your diet.  I'll write more about this later.

You also need to know the glycemic index of food.  For instance, white flour loses 80% of its nutrients in the process of refining it and has a glycemic index of 71.  Ironically, if you compare all the various grains, wheat has one of the very lowest nutrient rich ratings.  The growing and consumption of wheat and its resulting intolerance is a recent occurance.  It was helped when all of the processed foods were on the rise 50 years ago (interestingly enough, the rise of feminism, evolution, divorce, abortion, working woman, etc all seemed to happen about the same time).  Raw wheat is toxic to humans, and most wheat produced today has been genetically modified to ensure faster growth.

That's enough technical information for one post.  I'm not fond of it myself.  :-)

In other news, my cookbook came in from the library.  And I want this one.  Badly.  It's called 1,000 Gluten Free Recipes by Carol Fenster.  It's like having 5 books in 1.  Most GF cookbooks focus on one aspect of food (comfort, pies, breads, etc).  This is like the Taste of Home or Betty Crocker cookbook for GF.  Instead of me having to convert every recipe or experiment, it's done for me.  AND, it teaches me which flours to use if, say, I want a crispy crust and light crumb, or a dense crumb, but high rise, etc.  It teaches liquid and flour ratios. I LOVE this cookbook!

Smiles!

Gluten Free Shopping

With much trepidation, I entered the store.  One step at a time and a cold gust of wind landed me just through the front door.  I closed my eyes, took a deep breath, and glanced around.  This was it.  The last store.  The very last store that would seal my fate.  I began perusing the aisles, scrutinizing labels and drinking in the spicy aromas and colorful sights.  Two hours later, I danced my way out the door, screaming with joy inside.  I had found it!  This was it!

 

The Common Market, located in Frederick, MD is likely to save my life.  Quite literally.  Allow me to explain.

Monday, Brian and I visited each of the stores I had located in the area that could potentially aid my shopping for gluten free products.  This store is locally owned and sells only organic, seasonal, and locally grown meats, produce, cheeses, and other products.  It sells bulk foods.  Ethnic ingredients.  Raw foods.  And the best?  Almost every item in this store is gluten free.  That's right, folks.  You heard me.  THIS STORE IS SAFE FOR ME!!

Until you go gluten free (with raw and healthy foods, limited dairy/sugar/soy) you might never understand my elation to finally find a store that carried food--even baked goods and ready made pizza that I could eat.  I was even more excited because I have spent the past several days eliminating all products from my house, from cleaning supplies to toiletries to food that contain gluten.  Rather depressing.  You start to wonder what you CAN eat.  You want what you can no longer eat.  Sure, I love cooking and experimenting, but the whole process can be somewhat overwhelming.  Not anymore.

Gluten free food does not have to be expensive.  It generally is a bit more.  The flours you use are more expensive, and gluten free versions of food tend to not be the generic store brand, but a brand name.  Scrutinize the ingredients or call the manufacturer.  Some packaging was well thought through: big, bold label that says "GLUTEN FREE".  Others, well, it's like trying to find a needle in a hay stack.  And still others decide they don't want to abide by federal law and list allergens and such things that make our lives easier.  What are you looking for if the product does not list that it is gluten free?  Below is a list of all the ways gluten can hide. (it does NOT mean that because a product has that ingredient that it contains gluten, but that it is likely to do so, and you should check it out).

*Wheat Starch          *Corn Starch          *Dextrin                   *Modified Food Starch

*Malt                        *Maltodextrin        *Malt Flavoring       *Caramel coloring (if not made in US)

*Distilled White Vinegar (if not made in US)                         *HVP (hydrolyzed vegetable protein)

*HPP (hydrolyzed plant protein)             *Emulsifiers/Stabilizers

*Natural Flavoring     *Fillers                 *Durum                    *Durham

*Triticale                    *Cornflour            *Barley                    *Wheat

*Rye                           *Semolina            *Spelt                       *Oats (do NOT contain gluten, but are grown processed with gluten, so they must be certified GF)

*Couscous                  *Soy                     *MSG                       *Kamut

*Faro                          *Graham              *Bulgar                      *Seiton

*Miso                         *Beer                    *Brewers Yeast          *Yeast

*Gluta...                      *TVP (textured vegetable protein)         *Coffee (special drinks--all but two of Starbucks drinks are GF)                        *Food coloring/coating

*Imitation--                 *Dry roasted nuts                                     *Glue

*Gum, Candy, Mints                              *Reduced Fat/Skim products

*Processed Meats (hot dogs, sausage)                                         *Ice Cream

*Baking Powder/Soda                           *Blue Cheese                *American Cheese

*Velveeta Cheese                                   *String Cheese             *Shredded Cheese

*Brown Rice Syrup                               *Cereal Fillers              *Citric Acid

*Curry Powder                                      *Dispersing Agent        *Excipients/Medication

*Extracts                       *Gum Base          *Homeopathic Remedies

*Vitamin E oil               *Vital Wheat Gluten                              *Wheat Germ

*Vegetable gum, protein, starch             *Spices-anti-caking agents

*Preservatives                *Oils--wheat germ oil/additives           *Monodyglycerids

*Diglycerides                 *Triglycerides                                       *Toothpaste/Toiletries/Cosmetics

*Soap

Now, go into your cupboard or refrigerator and tell me if any of the items you have contain any of the above contaminants.  Go grocery shopping and before you place ANY item in your cart, check it carefully.  Tell me what you find out.  Do this and you will understand why I was discouraged.

Rice Cakes.  Popcorn.  Chex Mix.  Eggs.  Lots of veggies and fruits.  These are my favorite foods right now.  

Anything I want to eat, I can make GF.  Crescent Rolls. English Muffins.  Bagels.  Pizza.  It might not taste the same, but it has the potential to be VERY close or BETTER.  That's right.  I've made a few things that have a better taste and consistency.  Gravies made with tapioca flour have a smoother, more delightful taste and consistency than AP flour produces.  Chefs in restaurants use tapioca flour to coat food for frying.  Alot of ingredients used by chefs are GF.  So I now have an excuse to "cook like a chef".  (That's supposed to be a pep talk.)

This is the first post in a series of what I call GF 101.  I pray it helps those of you, like me, who need to avoid gluten.  I hope it helps my family and friends help me in this endeavor.  And finally, it solidifies this information in my brain.  I never thought I would study literature and teaching in college, only to have it used like a nutritional science major.   I hated all this growing up.  Funny how God works.

Smiles!

Q and A

This post is an attempt to answer questions and issues I’ve received recently.  I am still very new to all this, which is why this is an attempt.  Bear with me, please.

How does one develop a gluten intolerance?

      * I am not exactly sure.  I do know that it is genetic.  And that millions of people all over the world have it and don’t know it.  Or are misdiagnosed.  People who struggle with eczema, colic, insomnia, high cholesterol, diabetes, etc. actually have a gluten intolerance/celiac disease.  It’s being proven everyday as more and more are diagnosed.  People don’t need to be on the drugs they take to control their problem; they change their diet and all of life improves.  My friends work first hand with people like this.  However, a gluten intolerance usually needs something “big” to push it out in the open…something like marriage and a miscarriage.  Yup, it’s true.  Many women who struggle with normal cycles, severe PMS symptoms, hormones, infertility, etc is very much related to gluten.  It is also a recent problem; in all the thousands of years of humanity, it has really only been a problem for the last 60 years or so.  Before the rise of processed foods, skim milk, pasteurization, chemical additives, man made products, preservatives, genetic alteration, health and safety violations, etc.  I’ll get to that later.  What basically happens is that your immune system attacks itself.  For me, this meant severe exhaustion, hormonal abnormalities, itchy skin, dry skin, rashes, painful sores on my feet, reproductive problems, severe abdominal cramping, bloating, and pain, indigestion, constant headaches, foggy/unclear thinking, inability to concentrate, depression/mood swings, immune system shut down every 2-3 weeks that resulted in a week of fevers and viral like symptoms, and a host of other problems.  Since freedom from gluten, a lot of these symptoms have simply miraculously disappeared.  When I went back on, they returned.  It’s as simple as that.

Why not just go off gluten yourself?  Why include Brian?

      * I could do this by myself.  Quite frankly, I need my husband’s support.  Besides, I found it difficult enough to cook for two people vs. a family, and doing each meal separate would be awful…not to mention time consuming.  I have to be tedious and meticulous everywhere I go—I want to feel that my house, at least, is safe for me.  I don’t want to constantly scrutinize labels in my house.  I want to know that there is one place I don’t have to think or worry about gluten.  And, when I make meals, and he likes them, that is the best source for knowing if it’s actually good or not.

Books to Read

·      If you want to join me on this journey and understand the implications of this, check out these books.  I talked some family members into reading these, just so I can have someone to talk to who actually understands.  And it’s easier than me trying to explain everything in a mediocre fashion.

·      Gluten Free Girl by Shauna James Ahern (great story)

·      Healthier without Wheat by Dr. Stephen Wangen (short book. Easy reading)

·      Gluten Free living for Dummies.

·      Better yet, go check out the GF section at your local library or bookstore.

·      Because I sold some MK this week, and got a super good deal on something, Brian’s letting me order a few GF cookbooks to get some inspiration and help…because this is totally different. (he claimed this was an excuse for me to get more kitchen equipment…I’m contemplating a meat grinder and pasta maker attachment for my Kitchen aid.  A bread machine with a GF setting (because it’s different—you don’t knead these breads).  A juicer.  A food mill—so I can cut the cost of buying flour; if you check out the prices, you’ll understand.  Among other things.)  SO EXCITED!

Whole Milk/True Butter

      * Good fats vs. Bad fats.  You know the reports that circulated years ago about milk, butter, etc causing high cholesterol. Heart attacks, etc.?  It has recently been proven that there is no scientific evidence for it.  In fact, it’s quite the opposite.  Our bodies are having problems because we don’t get enough good fats and too many bad fats.  So, drink your raw or whole milk (it’s a healing food—especially for someone like me), eat your butter (margarine, etc are all just a chemical process away from rubber/plastic!), and don’t buy anything low fat or skim!  It has gluten in it and plenty of chemicals—and those are causing the problem.  Besides, girl’s hormones are based in fat, so if you aren’t getting enough good fats, you’re in for trouble.  I know, I know.  This all sounds crazy and totally opposite from everything we were taught.  Read and research both sides of the argument.  I’m buying this side of it because a) I’m lactose intolerant, b) It’s healing/working for me, and c) My friends have proven it.  But I say, do what works for you.  I only know that it makes me sick and it’s healthier to do without.  At least you won’t be shocked when you come to my house and examine my cupboards and refrigerator.  I’ll stop here…

Soy, Dairy, Gluten

      * It seems I’m also reacting to soy.  Processed dairy (bye bye processed cheese..guess I have to stick with aged cheeses…like swiss, provolone, gouda, etc… HA! No problem there!) 

Challenge

      * So…how many of you want to join me?  Cause I’m ready for a party!  Janet, Charity, Bethany—do you want to have an allergy free party with me?  Do you think we can get other people to join us?  Anybody out there want to try this diet for 3 weeks (a typical elimination diet is 6 weeks, so I’m making it easier for you)?  Come on.  You know you want to try it just for the experience.  We could empathize together.  Swap stories.  Tell me how you feel at the end of it.  Kind of like fasting—cleansing diets are good for you…at least once in your life.

Judging

      * I know some of you think I’m crazy.  Wimpy.  Making it all up.  In the words of my husband, “They have no idea what they’re talking about until they’ve been through it themselves.”  I suppose that’s one way of looking at it.  I used to think that, too.  “They need to just get a life!  Deal with it!”  I suppose what goes around comes around.  Really, we all are different and God leads us in different directions.  With that said, we really can’t judge anyone for how they eat, raise their kids, or live their lives.  “Judge not, lest ye be judged.”  Now, there is a difference between judging and a difference of opinion.  But honestly, it’s okay if you think I’m nuts.  Sometimes I do as well.

Food Loss

      * No pizza from a pizza shop.  No animal crackers.  Graham crackers.  Sour gummy worms. Decent pretzels.  Ice cream (unless I can find some that is GF).  Samples at Sam’s.  Martin’s potato rolls.  Fig Newtons.  Ritz crackers.  I know, I’m listing junk food.  Which I don’t eat often anyway.  Walk through a store after realizing the extent of a GF diet and it will be enough to make anyone blue.  But, I can make all these things.  I found GF recipes.  Thing is, everything from now on must be made from scratch.  No easy out for a busy mommy.  It’s a good thing this happened now when I have the time to figure it all out.

Gratitude

      * I can now see God’s hand in my life leading me to this point.  He gave me a very broad palette; I like just about any food, except liver, tongue, brain, and squid.  I’ll try anything.  It’s a good thing because most ethnic food is GF.  Since I already like this food, it means I don’t have to force myself to like certain foods just because they’re GF.  My foot injury years ago taught me endurance, dependence on Christ, denial, sacrifice, creativity, and a willingness/desire to be different.  I’ve always liked being different.  I was a shy little girl, but various situations in my life forced me to be assertive.  To learn to stand out.  To not care what other’s thought (well…..still working on that one).  Now I AM different.  And loving it.  So many things brought me to this point.  And I’m grateful.  My father-in-law is right: a book is necessary.  I now have words that I didn’t have before.  I’ll start writing, but I’ll probably wait for a few years so I can have some past perspective.  I’m thankful my Mom taught us to make do with what we had and to do it well.  To be creative.  To try new things.  To never follow a recipe—but to experiment and substitute.  That is a necessary skill now.  My Dad is the best flipper of food I know of—pancakes, eggs, sandwiches, etc.  And the best cone twirler.  He likes to put special touches on things.  My Grandmas introduced us to a different style of food and taught us to laugh, not cry, at life.  My father-in-law makes amazing breakfast food—and he makes the best eggs I’ve ever had. (wonder if I can find American cheese I can eat?).  My mother-in-law introduced me to Mexican cooking.  My sisters and sisters-in-law are the best ones a girl could ask for—support, chats, laughter, empathy, fun times.  Brothers are fun, too.  My husband is the dearest thing on earth to me and he daily amazes me.  I love him so much.  God has truly blessed me.

Eating Out

·      Brian is taking me out to eat tonight.  That should be an adventure.  Most of the GF restaurants, stores, and bakeries are all in the big cities: Baltimore, Dallas, Seattle, Atlanta, Lexington, etc.  Guess we’re just going to have to move.  Or, start my own store/bakery.  Anyone want to help?  I’d appreciate prayers for finding inexpensive stores to shop at that have ingredients I can use.  So far, my search has proved futile.

·      The part about this diet that is going to be hard for me is visiting family and friends.  I can’t just agree to go have dinner with someone.  It’s easier if you visit me.  Or if I prepare all my own meals.  Because unless you understand what GF means, it’s easy to slip up.  I HATE causing extra work/trouble for people.  Asking questions as to what every ingredient is.  (so, can I check those hamburgers and the marinade you used?)  Honestly, it’s just easier if you just give me fruits, veggies, potatoes, eggs, and rice.  Then you don’t have to worry at all.  And I don’t have to feel bad.  I’ll even make it.  But, I’m going to have to learn to ask questions confidently if I don’t want to end up on the couch sick.

What I do All Day

·      No, just because I am home all day without kids to take care of doesn’t mean I do nothing all day.  I’m working on a few work-at-home jobs.  More on that later.  I research housing/jobs.  Right now, I research and study living GF.  I love to study, so I just started learning biblical greek/Hebrew/latin.  No, don’t quiz me yet.  I cook/bake.  It takes time.  I clean and organize my house.  I read.  A ton.  I work on a few projects: scrapbooking and writing.  Our inventory list which consists of detailing the brand, item, price, and usage duration of everything that comes into this house.  It’s a work in progress, but when finished, will accurately predict our household expenses month-by-month.  Seasonal menus.  GF cooking requires planning.  I’ve been working on a versatile, family-friendly/favorites, seasonal, year-long menu plan.  This is complete with adding new dishes, grocery lists, and recipes (with each step for each dish in order of how it needs to be done—like we did at Verity).  My school plan.  After teaching school and writing curriculums, I’m planning 12 years of school.  I know each child will be different and that things will change.  However, if I plan and research as much as I can now, it will save me time later.  I’ve always been an organizer and planner.  And now that you think I’m completely insane…. I’ll stop there. J

Smiles!