Saturday, September 25, 2010

Guest Post - Liz


My name is Liz, and I come from a family of crappy guts.

Growing up, there was always talk of cramping, intestines, digestion issues, and food issues. My mom has had Crohn's Disease for most of her life, so earlier this year, when I started having cramps so terrible that I thought my appendix was exploding, I figured my time for a Crohn's diagnosis had finally come. As the cramping got worse, so surfaced other issues: an itchy rash over my entire body, hair falling out, panic attacks, and weight loss.  You know the story! After a few months of back-and-forth with doctors, a colonoscopy and upper endoscopy (on the same day no less...goodbye, dignity!), my gastroenterologist broke the mind-boggling, breaking news of my Celiac Disease.

The next few weeks were full of research, book-buying, a lot of tears and crying alone in the shower, and many thankful moments for finally having somewhere to start getting my health back.  With good, clean food, Celiac Disease is very manageable.

So that brings me to THE FOOD! 

Check out some of my favorite products...I eat a lot of naturally gluten-free foods (produce, cheese) but these are a few things I love having around:


1.  Udi's GF bagels!  I like these more than their regular sliced bread.  I have slathered nutella on them, used them as burger buns, made mini pizzas, and they also are perfect carry-on food for flights.

2.  Talenti gelato!  This is a rich, sinfully delicious treat.  Certain flavors are not gluten-free, so be sure to check the label. 

3.  Midel "oreos"!  Tasty with almond milk and such a comfort food for me.  I wish they made those white chocolate dipped ones that Nabisco always comes out with at Christmas time!

4.  Wallaby Yogurt!  The banana vanilla is my favorite flavor but they're all good.  This is what I use in smoothies.  It has all the good bacteria and protein that makes yogurt so healthy, without that weird chalky aftertaste that some yogurts have.

5.  QUINOA!  The most amazing grain ever!  Cook it from its raw state (as pictured) and it can work in rice-style dishes such as stir fry, it can thicken up soups, and the company Ancient Harvest makes it into pasta shapes, so the linguine al pesto or pasta salad you've been missing is attainable again!  Quinoa pasta is the only pasta I eat now, because of its great taste, texture, and its ability to hold shape for leftovers.

I know for fresh-out-of-the-doctor's-office Celiacs, coming up with meals seems overwhelming.  I think it's really important to eat you are used to eating, but tweak it.  So here is a basic day's worth of eating for me, normal food with small adjustments.  You'll have to forgive my camera phone pictures! 

Super powered smoothie.


1 Banana (in the bag, frozen), 1/2 mango (fresh or frozen is fine), Wallaby yogurt, soy protein powder, and Silk almond milk.  Eyeball the last two; I only use half a scoop or less of the protein powder and maybe 1/4c almond milk.  If you eat breakfast early and lunch later, the protein powder will help keep you full and give you enough energy to last throughout the morning!

This just depends on what you like to munch on!  If you are a sweets person, consider trail mix.  I make my own trail mix to be safe, with nuts, dried fruit (craisins!), and dark chocolate chips.  If you like crunchy/salty, try Mr. Krispers Sea Salt & Pepper rice crisps with hummus.

Usually I bring leftovers from the previous night's dinner though, with a piece of whatever kind of fruit is in season.  I wanted to use some sun dried tomatoes and arugula, so both lunch and dinner had similar ingredients this day!  This is pizza, made with Bob's Red Mill GF Pizza Crust mix, sun dried tomatoes, minced fresh garlic, parmesan, and arugula.  And a lot of extra virgin olive oil!


Sun dried tomato pesto stuffed into baby portobellos, arugula/basil/leafy romaine salad with tomatoes, garbonzo beans and balsamic/olive oil dressing, and crispy baked chicken tenders. 
Follow this recipe for the pesto.  I left out the salt (the jar of tomatoes I bought was already salty), and I didn't have enough pine nuts so I threw in some walnuts too.  Pestos are fun to experiment with!


Mushrooms all fat and stuffed!!

EAT AND ENJOY!  The chicken was dipped in eggs, then dredged in crunched up Corn Chex with black pepper, cumin, and red pepper flakes. 

I hope you enjoyed reading this and thank you Marlow for the opportunity to post on Gluten Hates Me!


Editor’s Note: Thanks so much Liz!!! Awesome post and I really, really, can’t wait to make those stuffed mushrooms!!! <3 Marlow


Theresa said...

I absolutely agree, that the most important thing is to eat what you're used to be tweak it a bit. It's easier said than done for the newbie, but start slowly and easily, and build up to more difficult dishes.

Anonymous said...

Finally tried quinoa and I love it. I mixed it in a veggie and black bean stirfry and it was awesome. You have great food ideas. Thank you.

Laura said...

You guys are so incredible lucky to have so many gf products available!

We really battle here :( I would LOVE to have the bagels!!!

liz said...

laura - remember that all fruits, veggies, greens, and most cheese are naturally gluten free!! they're so GF that they dont even HAVE labels for us to obsess over. doesn't get any better than that. ask your grocer to start ordering GF bagels, ive found that if i ask with promise to purchase as soon as they come in, my grocer is very happy to make orders for me.

kelly - isn't it AMAZING?! this is one of my fave quinoa recipes: if you are missing fried rice from your local take-out chinese place, this is a much healthier option, just pick up some GF soy sauce and you're good to go! i like the San-J brand.

theresa - you've got it. to switch immediately over to a GF diet is is key to remember your favorite foods, and just translate them to GF.