November 26, 2013

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Delicious Gluten Free Stuffing Recipe

The holidays are approaching and it is stressful enough without the concern of ingesting gluten. I believe my family can vouch that I have finally mastered Thanksgiving dinner without the dread of mediocrity due to the absence of wheat and gluten. In fact, I have adjusted my holiday menu to not only meet my dietary restrictions but to also please the picky eaters in my home!
Stuffing was one of the more difficult menu items to adapt to Gluten Free. It took 3 years for me to come up with a homemade stuffing that everyone enjoyed. During the process of trying to produce an edible stuffing I wasted money while being less than thrilled with the product. Last year I hit the jackpot and wanted to share a delicious gluten-free stuffing recipe that will impress the skeptics. This year I am doubling the batch as there wasn’t a morsel left.

Ingredients:
2 Boxes Glutino original crackers –crushed
3 stalks celery
1 diced onion
1 package fresh mushrooms sliced
2 eggs
11oz chicken broth
1 cup fresh cranberries
1 Tbsp sugar
Salt and pepper to taste

Directions: Saute onions, celery, and mushrooms in 1/3 cup oil- any kind and then let cool. While cooling place crushed crackers in a bowl with chicken broth and eggs; mix well. Then add cooled mushrooms and onions and stir well. Lastly add the fresh cranberries, sugar and salt and pepper to taste. Place mixture into a well greased baking pan and bake for 1 hour.
Although being gluten free is not easy I have come to realize there is usually a way to adapt. You need to get rid of your tunnel vision and think outside the box. For this Celiac it was substituting crackers for bread. Hope you enjoy this recipe as much as I plan to this Thanksgiving.

Sari Solondz was diagnosed with Celiac Disease in November of 2009. Sari resides in Tampa Bay Florida with her husband and two young daughters. With a Masters in social work, she has worked in health care and educational institutions. Now a stay at home mom, Sari has some free time to share her personal experiences with Celiac Disease to others.

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November 20, 2013

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A Shortage of Knives

Over the past four years we always seem to have a shortage of knives. We have a silverware set with service for 12 but by the time the kids head to school with their lunches and we have all eaten breakfast we barely have one knife left for the rest of the day. Why you ask? It is from cross contamination!

Typically, we use a minimum of two knives for every sandwich. Once a knife touches a piece of non gluten free bread that same knife may not be put back in what you are spreading. If you do, you run the risk of cross-contamination for those with Celiac Disease. Making peanut butter and jelly in our home takes planning and precision. For example, if you scoop out the peanut butter and spread it on a piece of bread but then realize you didn’t scoop out enough, guess what? Time to grab another knife! Same goes for the jelly!

A big adjustment that has evolved over the last four years is being aware of the cross contamination issue. The good news is that over time my family is conscious of what they are eating and how they prepare items. My seven year old daughter will tell me if she accidentally grabs gluten-free chips out of a bag after touching her whole wheat bread. It makes me proud that she is so aware of my intolerance and other food allergies her friends experience. She has also witnessed what eating gluten does to me and she understands it places mommy on the disabled list for a few days.

The dietitian I met with upon my diagnoses, recommended having two toasters in my home so there is no worry about ingesting unwanted gluten. This has drastically reduced my chances of accidentally getting a crumb of wheat bread in my diet. Having two toasters is inexpensive, but also has been priceless in terms of my health. Another suggestion was making sure those who help you are honest. It’s okay to contaminate the butter or cream cheese. My only request is that you tell me you screwed up!

Most people think having Celiac is an inconvenience but for me the frustrating part is getting sick by not following a wheat and gluten free diet. Having friends and family on board and informed about what cross contamination is certainly helps. All I ask for is honesty, acceptance, and more knives!

Sari Solondz was diagnosed with Celiac Disease in November of 2009. Sari resides in Tampa Bay Florida with her husband and two young daughters. With a Masters in social work, she has worked in health care and educational institutions. Now a stay at home mom, Sari has some free time to share her personal experiences with Celiac Disease to others.

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November 15, 2013

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Favorite Gluten Free Products of the Week

I love to experiment with gluten-free products and test out every gluten free brand that I can.
Here’s my new favorite gluten free snack and meal.

Favorite Snack:

Danielle Crunchy Pumpkin Crispy Veggie Crisps

There are times where you just crave chips of any kind. You are looking for that crispy consistency or for myself, it’s typically when we’re watching a sporting event. My fiancé, Danny, is able to pick up any sort of bag of chips from 7-11, however, I tend to be a little more cautious about my selections. Not only are these gluten free, but they are also dairy free. They say that many people are lactose intolerant and don’t really know it – which is funny because I always feel better when I’m forgoing gluten and dairy products. I definitely recommend these crisps.

Favorite New Meal:

Homemade Pizza with Udi’s Pizza Crust

One of my most somber moments of being told about Celiac was the fact that my most favorite cheat meal, pizza, may not be a reality anymore. I certainly do not trust fast take-out pizza restaurants to make a perfectly gluten free pizza because of all the cross contamination so when I located these pizza crusts, I was ecstatic. Danny and I then created a “gluten free pizza making party”. I get gluten free pizza, he gets to cook (which he loves) and we get a cute at-home inexpensive date out of it. Sounds like a win-win. This recipe is from Silvana’s Kitchen. She has amazing gluten free recipes.

Rebekah M. Reidy is a health coach, nutritional consultant and our expert gluten-free Blogger. She has been living Gluten-free since 2011 after being diagnosed with Celiac disease. Rebekah is also a certified personal trainer, and owns her own unique fitness studio in the Tampa Bay area, where she mixes fitness with fashion.

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November 6, 2013

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No Gluten today- Thanksgiving Feast tomorrow?!

Can you imagine being diagnosed with Celiac Disease one day before a Thanksgiving feast that you are hosting? I certainly never did, and it terrified me! It was almost four years ago when I was told by my gastroenterologist that I would need to maintain a wheat and gluten-free diet. My thoughts: My doctor misread […]

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November 4, 2013

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Gluten Free As a Weight Loss Program

As a personal trainer, whenever I mention to a client that I am gluten free, they usually respond with, “Is that a good weight loss diet?” Unfortunately, I am not gluten free because I decided that I wanted to lose weight, but rather I’m actually allergic to gluten. According to the National Foundation for Celiac […]

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