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!

New Adventures

While the bang of the new year fades into the normal routines of life, the...  Oh, never mind.  Never did get on with the philosophical drones of highfalutin language.  This post shall probably be long since I've a bit of catching up to do.  I'll attempt to not throw out the Briticisms swirling in my brain, the result of listening to and reading a bit many British type puns, jokes, and literary genius.  To start out, I'll recount some of our latest adventures, preferably through pictures.

 The gluten free bread I invented.  I used the ingredients I had on hand, lots of research, and plenty of prayers to make this loaf.  It was pretty good--even Brian thought so, and that's saying something. (He's very skeptical of anything healthy)

 GF pumpkin muffins.  I just used my regular recipe and substituted the GF all purpose flour, plus some xantham gum, and voila!  Yummy!  I was talking to Brian on the phone when I made these, and the first batch lacked baking soda...but they still turned out okay.  

 GF Reuben style pizza.  What do you do with a random assortment of ingredients?  Make pizza!  This had onion, peppers, jalapenos, cheese, corned beef, kale, saurkraut, and a few other ingredients.  Brian really, really liked this.  So happy.

 Our version of the snowstorm.  We got lots less than everyone else did.  And no ice.  Not a bad thing.

 This was in the mountains at a friend's house.  They had more snow than we did, but not by much.

 Brian and I both love sushi (though I prefer it to be cooked), and a trip to the Asian market in an attempt to find cheaper GF ingredients became the inspiration for Monday's dinner.  Yummy and good for you, too. (Just for you, Lori.)

 Not perfect, but not too bad for a first time!

They were delicious.  I can't say much because Brian informed me he wants to post about this.  I'll only say that we watched Kung Fu Panda during this operation, as it seemed appropriate.

Now that the pictures are out of the way, let's move on.  Life continues on as normal here in MD; the housing hunt still continues (delayed somewhat by the arrival of winter).  I have nearly rearranged the entire apartment and am currently trying to decide on paint samples for the furniture.  I may not be able to change the mismatched look of things, but I can improve it...and the teeth marks. 

You may have noticed that the look of this blog has changed.  We decided to do so since the mission of the blog has also changed.  After spending the last three months sick, with no energy to do much of anything but sleep, unable to keep my food down, and a host of other awful symptoms I shan't detail here, we have arrived at several answers.  Thanks to Hope Helms for her support and encouragement and great advice, Amy Cahill, for your advice and encouragement, and Amy Taylor, for the recipes and chats.  Brian has been a saint.  We'll just say that for the two of us, it's been a tough time.  Brian took to ordering me to the couch and wouldn't let me do stuff, since it would leave me sick for days...while I kept trying to do work anyway.  We've both learned alot.  We researched all kinds of illnesses and talked to many people about what to do.  Medical treatment was out of the question due to the outrageous expense.  I am now working with some family medical friends....who have determined a number of things.

After working through a cleansing and elimination diet, and a reintroducing of that food....the results are in.  Yup.  I'm highly gluten intolerant.  (haven't been tested for celiac.)  I was off gluten for a while, and started to feel slightly better, tried it again, and this week I've been dreadfully sick...and I can't seem to kick it.  Itchy red dots and rashes all over my body, can't breathe, congestion, headaches, etc.  Apparently, gluten has wreaked havoc on my system, and according to all the research I've done, our systems were never meant to handle all that we give it anyway.  In addition, since my body has stopped digesting foods, my thyroid and adrenal glands decided to take an early retirement.  We're fixing that with a few supplements.  We're going completely off gluten.  Kind of scary.  I might be able to tolerate it in small portions later in life, but for now, it's goodbye.  From my research, this means:

*Reading all labels carefully.  If it doesn't say gluten free, it's likely not.  Look for hidden ingredients (modified food starch, flavors, etc.)  It can be in shampoos, cleaners, cosmetics, almost everything in the grocery store, condiments, salad dressings, candy, milk.  Yeah--all that skim stuff and low fat stuff?  Pumped full of gluten.  Processed meats and cheeses.  And more.  Everything coming into my house will be carefully scrutinized.  I'm beginning to feel like the stuff is poison.  Turns out we're not supposed to be eating all that low fat, chemically processed stuff anyway.  Don't believe me?  I can write articles on it....but don't get me started right now.  I'll save that for another post, and possibly a funeral for all the foods I won't eat ever again...well, at least for a long while.

*Cross contamination.  Brian cuts a piece of bread for himself.  I use it to do the same without washing it first.  Guess what?  It's now contaminated.  Gluten free means everything is separate.  Going out to eat?  You've got to call ahead and see if the restaurant can accommodate you.

*New ways of cooking and combining ingredients.  You can't just cook GF food like you would regular food.  It won't turn out; well, at least if you don't care about taste and texture.  Brian can tell you I'm big about texture.  He doesn't seem to care.

All that said, I'm pretty excited.  I'm so ready to feel ALIVE again.  I'm so ready to eat and have the food like me back.  I'm ready to kick the exhaustion and lethargy and spring into life again!  And I won't mind the cooking.  Sure, it takes planning and trial and error, but it's an adventure.  I'm ready for it.  If you can't enjoy your food, there's not much point in enjoying life, in our opinion.  Hey, you are what you eat, right?

Smiles!