Just to clarify, I can eat gluten, I actually love gluten. Gluten won’t make me fall to the floor and suddenly die, but, I'll have painful joints, headaches, rashes, and feel just awful. When I think about how I used to feel each and every day before my CD diagnosis and compare it to how I feel today, what a difference not eating gluten. I am still amazed that I managed to even function with CD symptoms before I was diagnosed.
When I go out to eat, attend dinner parties, BBQs, or join friends for drinks, I wonder what they are thinking about my “limitations” on what I can eat and drink. I wonder if they think I am some kind of food snob, putting my nose up at everything. Are they convinced that I just making up excuses not to eat foods I don’t like? (Okay, maybe there are times …….)
I often liken my new way living to being on the ocean in a row boat. “Water, water everywhere, and not a drop to drink.” I don’t know who said that, but they are so right, especially when applied to “food, food everywhere, but not a bite I can eat!” Television ads for fast food, well, they just suck! It’s the only word I can come up that really describes the feeling of knowing that I should never try the new Wendy’s burger, or as I salivate over a commercial of my old favorite, taco burgers. (Wistfully, Ah, to be able to walk into a fast food joint and order anything I want off the menu, and then sit down at on one of those benches that have 12 small tables nailed to floor in front of it, and eat till I’m sick.) After three years of eating GF, eating in a fast food joint sounds like a small slice heaven. (Do pizza parlors have those benches too, been awhile since I went to a pizza parlor.)
As I’ve rowed my way around this gluten laden ocean, looking for that place where it's supposed to be calm, quiet and gluten free, I’ve been stuck in several whirlpools, chased by sharks, and I think I’ve met Nessie along the way (really! I think she is a vegetarian. )
I have to know what is in everything I eat. I’m getting better about asking those wonderful cooks to tell what is in their dishes, but there are times when it can difficult and embarrassing. When I eat out at restaurants, I often feel like I’m being rude to the wait staff for being so demanding and requesting specially prepared meals. When I go to parties or BBQs at friends and families homes, I just hope and pray that the hostess doesn’t notice that I am not enjoying their carefully prepared, delicious looking platters of food! (And I hope that they don’t notice that I brought all my own food and beverages). When I go grocery shopping I’m reading every label and spend hours in the store to buy a dozen items. If having to read every label isn’t time consuming enough, I really get disgusted with the labels on products that are printed on brightly colored paper, and the print so small that you need a microscope to make it out! (Although, my boyfriend thinks that I am getting old and just can’t see anymore, I refuse to accept that explanation!) If by some miracle the label is legible, it usually has gluten in it. (My ever present luck.)
Eating GF is as much a choice for me as it is a necessity, my options are eat gluten feel awful, or don’t eat it, and feel good. When I began this GF journey, I felt cheated, left out, and hungry, now I realize (after gaining about 80 lbs) that it’s okay to ask questions, make special food preparation requests, bring my own food and beverages to parties. Bringing a friend when I go shopping to read the labels is a real asset. (Okay, that might be pushing it, but I really hate my glasses!)
Most of all I have learned that I have the strength to say no to gluten. I have the rest of my life to thank for my choice of a GF diet. I know that with each day, month and year that passes with less pain, I will be able to improve my quality of life. I am grateful for each day I have to enjoy my family and friends. My journey, as I see it isn’t about the destination, but am I feeling good enough to enjoy the ride. Now, the question I asked myself; What do my family, friends and those unfortunate wait staff think? It’s not about them, it’s about my choice to live gluten free, and to live a long, happy and healthy life.
Thursday, May 28, 2009
Tuesday, May 19, 2009
I named my blog site after my nick name for my home. West-End-Acres is a little, 1 ¼ acre patch of heaven, located in what seems like the middle of nowhere. I was certain that It would be the end of me after the first week.
The sky is always putting on a show, a 360 degree view of the desert plane, which is surrounded mountain views. What a way to go! I won’t mind my end much, if I can spend my time here!
Wednesday, May 13, 2009
Comfort foods for the Celiac
I had started to write about the flavorless and bad tasting GF food I had found, it wasn't very entertaining. So I thought I would share some recipies that are not only GF, but are delicious!
This recipe has always been a hit, but Condensed Cream of Mushroom Soup contain wheat, and I had to figure out a way to still have the great taste. Sour cream adds just that little something to the flavor!
Rice Balls with Mushroom Sauce
1 lbs of hamburger
1 can of GF Cream of Mushroom Soup
1/2 a box of GF Creamy Portobello Mushroom Soup
1 cup of GF sour cream
1 tbs corn starch
1 egg
1 medium onion grated
2 tbs brown sugar
1 - 1 1/2 Worcestershire sauce
1/2 - 1 tsp paprika
1 tsp Salt
1/2 tsp Pepper
1 cup of instant rice
Grate onion into a large bowl, add brown sugar, Worcestershire sauce, egg, paprika, salt and pepper and beat together with a fork. Add hamburger and gently mix ingredients together (do not over work the mixture, the meat will be tough and dry if mixed too much). When all liquid is worked in add rice and gently combine.
Roll the meat mixture into balls about 1 1/2 inches in diameter. Place in a large sauce pan heated to medium high heat, and brown all sides of the meatballs.
Pour both soups, corn starch and sour cream into a large bowl, mix until smooth and pour over the meatballs, reduce heat to medium to medium-low and simmer until the rice is tender. Serve over cooked rice or mashed potatoes.
(This meatball receipe works great with a sweet & sour sauce too!)
I always loved meatloaf, but not being able to always find GF unseasoned bread crumbs, I found that mashed potatoes add great texture and flavor!
Meatloaf (even the kids will eat it!)
1 lbs of hamburger
1 egg
1 medium onion grated
2 tbs brown sugar
1 - 1 1/2 GF Worcestershire sauce
1/2 - 1 tsp paprika
1 tsp Salt
1/2 tsp Pepper
1 cup mashed potatoes (or ½ cup GF unseasoned bread crumbs)
Piquet Sauce
1/3 c Brown Sugar
½ c GF catsup
1 tsp paprika
(For extra piquet sauce mix ingredients in a microwave save bowl, cook on medium heat till sauce has a glossy appearance, stirring often)
Pre-heat oven to 350ยบ, grate onion into a large bowl, add brown sugar, egg, Worcestershire sauce, paprika, salt and pepper and beat together with a fork. Add hamburger and gently mix ingredients together (do not over work the mixture, the meat will be tough and dry when mixed too much). When all liquid is worked into the meat, add potatoes or bread crumbs and gently combine. Pat meat mixture into loaf pan, and poke the surface with a fork.
Mix Piquet Sauce ingredients and stir until smooth. Pour Piquet Sauce on top of the meat mixture. Bake for about 45 minutes to 1 hour, till done. Piquet Sauce will be hot and will burn skin quickly, so let stand for about 5 minutes, remove from pan and place on serving plate to slice.
Much to my surprise, I found that these GF recipes still pleased the gluten eaters. Another food that I miss is Miracle Whip! I don't think I had ever tried to cook without it. But I think I have found a way to get close. Try this light and tasty GF pasta salad! If (like me) shrimp will put you in the hospital, omit it. It tastes wonderful without it.
Shrimp Salad
1 package of GF Shell Macaroni
1 small can of shrimp, well rinsed
2 large or 3 small Tomatoes, diced
2 cucumbers peeled and diced
2 bunches of green onions, chopped
1 cup GF Mayonnaise
1 cup GF Sour Cream
1 cup milk
Salt and pepper to taste
1 tsp paprika
1 tsp white wine vinegar
Cook shell macaroni to al dente, ( if overcooked the noodles will fall apart, will still taste good though), let cool. In a large bowl, combine mayonnaise, sour cream and milk, mix with a whisk until smooth. Add salt, pepper, paprika and vinegar (should be slightly salty, the noodles will absorb most of the salt.) Add remaining ingredients to the bowl; stir gently to avoid breaking of the noodles. Add more Salt and pepper as needed.
I am still learning to convert my all time favorite comfort foods to GF. I will put more recipes out when I have mastered some of my other favorites! Happy GF dinning!
This recipe has always been a hit, but Condensed Cream of Mushroom Soup contain wheat, and I had to figure out a way to still have the great taste. Sour cream adds just that little something to the flavor!
Rice Balls with Mushroom Sauce
1 lbs of hamburger
1 can of GF Cream of Mushroom Soup
1/2 a box of GF Creamy Portobello Mushroom Soup
1 cup of GF sour cream
1 tbs corn starch
1 egg
1 medium onion grated
2 tbs brown sugar
1 - 1 1/2 Worcestershire sauce
1/2 - 1 tsp paprika
1 tsp Salt
1/2 tsp Pepper
1 cup of instant rice
Grate onion into a large bowl, add brown sugar, Worcestershire sauce, egg, paprika, salt and pepper and beat together with a fork. Add hamburger and gently mix ingredients together (do not over work the mixture, the meat will be tough and dry if mixed too much). When all liquid is worked in add rice and gently combine.
Roll the meat mixture into balls about 1 1/2 inches in diameter. Place in a large sauce pan heated to medium high heat, and brown all sides of the meatballs.
Pour both soups, corn starch and sour cream into a large bowl, mix until smooth and pour over the meatballs, reduce heat to medium to medium-low and simmer until the rice is tender. Serve over cooked rice or mashed potatoes.
(This meatball receipe works great with a sweet & sour sauce too!)
I always loved meatloaf, but not being able to always find GF unseasoned bread crumbs, I found that mashed potatoes add great texture and flavor!
Meatloaf (even the kids will eat it!)
1 lbs of hamburger
1 egg
1 medium onion grated
2 tbs brown sugar
1 - 1 1/2 GF Worcestershire sauce
1/2 - 1 tsp paprika
1 tsp Salt
1/2 tsp Pepper
1 cup mashed potatoes (or ½ cup GF unseasoned bread crumbs)
Piquet Sauce
1/3 c Brown Sugar
½ c GF catsup
1 tsp paprika
(For extra piquet sauce mix ingredients in a microwave save bowl, cook on medium heat till sauce has a glossy appearance, stirring often)
Pre-heat oven to 350ยบ, grate onion into a large bowl, add brown sugar, egg, Worcestershire sauce, paprika, salt and pepper and beat together with a fork. Add hamburger and gently mix ingredients together (do not over work the mixture, the meat will be tough and dry when mixed too much). When all liquid is worked into the meat, add potatoes or bread crumbs and gently combine. Pat meat mixture into loaf pan, and poke the surface with a fork.
Mix Piquet Sauce ingredients and stir until smooth. Pour Piquet Sauce on top of the meat mixture. Bake for about 45 minutes to 1 hour, till done. Piquet Sauce will be hot and will burn skin quickly, so let stand for about 5 minutes, remove from pan and place on serving plate to slice.
Much to my surprise, I found that these GF recipes still pleased the gluten eaters. Another food that I miss is Miracle Whip! I don't think I had ever tried to cook without it. But I think I have found a way to get close. Try this light and tasty GF pasta salad! If (like me) shrimp will put you in the hospital, omit it. It tastes wonderful without it.
Shrimp Salad
1 package of GF Shell Macaroni
1 small can of shrimp, well rinsed
2 large or 3 small Tomatoes, diced
2 cucumbers peeled and diced
2 bunches of green onions, chopped
1 cup GF Mayonnaise
1 cup GF Sour Cream
1 cup milk
Salt and pepper to taste
1 tsp paprika
1 tsp white wine vinegar
Cook shell macaroni to al dente, ( if overcooked the noodles will fall apart, will still taste good though), let cool. In a large bowl, combine mayonnaise, sour cream and milk, mix with a whisk until smooth. Add salt, pepper, paprika and vinegar (should be slightly salty, the noodles will absorb most of the salt.) Add remaining ingredients to the bowl; stir gently to avoid breaking of the noodles. Add more Salt and pepper as needed.
I am still learning to convert my all time favorite comfort foods to GF. I will put more recipes out when I have mastered some of my other favorites! Happy GF dinning!
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