Pre-Biotics article by Karl Mincin, Clinical Nutritionist
Here Karl discusses the meaning of Pre-biotics and their role in good digestive health. This is interesting for those individuals who are not necessarily Celiac, but still struggle with Gluten sensitivity and food allergies in general. I recently added a pre-biotic to my regimen along with pro-biotics(which is different) and am finding relief in how I feel and my digestion of food. To better understand the meaning of pro-biotics refer to his article I posted earlier in this blog. Sometimes it feels like being gluten free even as a Celiac is just not enough. Some Celiacs seem to be stuck with Chronic inflammation and here is one tool that helps with that. At least it has for me. So whether you are Celiac or Gluten sensitive you may find his article helpful. Note that Pre-biotics are a precursor for pro-biotics. Best of Luck to you in feeling better.
PRE-BIOTICS
A Critical Precursor to a Better Balance of Probiotics
And now for something not so completely different (from the previous article on probiotics): PRE-biotics are like the fertilizer of your gut: foods and supplements containing a medium-length starch that selectively feed all of the various strains of healthy bowel flora (“medium” essentially means somewhere in the middle of a short/simple starch like sugar and long/complex ones in grains and root veggies.) So they act as easily digestible “food” for the already existing healthy bacteria, even if such are at very low levels, whereas probiotics are bacteria.
Recall that a broad spectrum of healthy bacteria is far more important than mega potency of only selected strains. With over 500 different types of microorganisms (probiotics) throughout the digestive tract, it is impossible to eat or supplement for all of them. Taken all together, they weigh about three and one-half pounds, more than our brain. Think about it, we’d have to swallow a probiotic pill the size of a soccer ball to get them all! Just as with vitamins and vitamin co-factors being continually discovered, there are likely as-yet undiscovered healthy bacteria. This is where pre-biotic really shine; they know where to go in your gut to feed even a fading whisper of the good guys. And they won’t make them grow so big and strong that they overshadow the rest of the gang.
Pre-biotic serve to feed all of the healthy bacteria allowing them not only to proliferate, but to do so in proper proportion to one another. A person thus ends up with far more and a greater balance of healthy strains, far beyond those listed on a popular product label. They therefore make an excellent back drop to higher clinical-strength probiotics discussed previously. They are mild enough to be used daily and can even be one of the three items in the previously discussed rotation schedule, or used separately. Pre-biotics also have additional health benefits and treatment applications, such as mood disorders, blood sugar problems, immune deficiencies, obesity and other conditions. Beyond the primary benefit to digestion and immunity, up to 10 percent of our daily energy needs can be derived from the by-products of the good bacteria in our gut, which can ignited by pre-biotic.
Prebiotics are available supple mentally, sometimes called Inulin or FructoOligoSacchride (FOS). Some good food sources include: Jerusalem Artichoke, Globe Artichoke, Chicory root, onion, garlic, leek, cabbage, asparagus, root veggies (emphasize the colorful ones, minimize the white ones), Dandelion greens, beans, banana, apple, tomato, etc. A complete list will be posted on my website; in the meantime feel free to request a copy by email. At best however, food sources contain only up to 20% FOS (Jerusalem Artichoke and Chicory being among the highest), while supplements are nearly 100%. Prebiotic-rich foods are fine for routine, preventive health maintenance if you eat such foods on a regular, daily basis and/or are using a low end probiotic. However, if you have a specific health condition for which you are using high end or clinical strength probiotics, or don’t regularly eat such foods, I suggest supplemental prebiotics be used as a back drop.
Karl Mincin is a clinical nutritionist and natural health educator in practice for 30 years. With a personalized approach he offers both preventive and therapeutic nutrition counseling, specializing in nutrition assessment testing, the process of determining individual nutrient needs and body chemistry balance. He may be reached at (360) 336-2616 or visit his website WWW.Nutrition-Testing.com
The previous article on probiotics posted on Facebook, will soon be on my website, or may be obtained by email.
A separate upcoming post will discuss food sources vs supplement sources of pro- and pre-biotics and provide simple instructions on how to ferment your own vegetables for improved nutrition, digestibility, and pre-biotics.
3/26/16
recently with Pro-bioticso better understand
Nutrition Now Beyond Gluten Free Group
Beyond Gluten free Group – Meets 1st and 3rd Tuesday 5:30pm begins in May.
This group is Facilitated by Karl Mincin and hosted by Nancy Chase and staff at Shambala Bistro,
located Downtown Mount Vernon at : 614 South 1st Ave shambalabakery.com
Join them every other week for food, nutrition, and natural Health education, a sampler buffet of vegetarian, gluten free and allergy free fare, sharing and support.
Below see copy of the flyer for the event.
Beware Gluten Zone! Enter at your own risk!
So this past week, my husband and I drove to California from Washington State to go to my nephews wedding. So we drove our camper to ensure my own kitchen along the way. You know, to ensure I don’t get into gluten! You’d think this would prevent me from getting into Gluten! Normally yes, but I’m one who goes into denial once in a while, and says to myself, “oh it can’t be that I’m that sensitive”. “Once won’t hurt! “, “And after all they said its Gluten free”. Has anyone else ever done this? Or is it just me? I think there are others out there. Right! Who likes to be this strict all the time! Heck not me, I’d rather feel like I’ve been poisoned once in a while. Doesn’t that sound appealing? Only if your a masochist!
So in the course of the trip, we had all our gluten free groceries, even people that visited me were careful. My nephew even had a gluten free meal waiting for me at the wedding. However , I can be my own worst enemy! Oh well. Que Sera Sera!(what will be will be!) Right! Doris Day once said that in a song from the 1950’s. But she didn’t have Celiac disease! So after cooking some meals on the trip I asked my brother Alan ,who lives there, if he knew of a Gluten free Pizza place. He gave me a name of a restaurant I could try! I called and they said they could make me a gluten free pizza with the crust, and be quite careful. He did caution me though, that the oven had mixed baking in it, so if I was really sensitive he didn’t recommend I do it, because of the cross contamination risk. So I said, “Oh it will be alright”. So they delivered my pizza and it was really good. Oh goody! However, during the night, I was up throwing up and had diarrhea. I was very sick all night. And I did it one other time too, not really thinking this through. Listen , we all tend to forget especially those of us who have known for a long time. I was diagnosed over 20 years ago, so it would stand to reason I would take my eye off the ball so to speak. But the moment I do, I pay the price. And it’s unfortunately a big price. Because not only does it take its toll on you physically for several days, or even weeks sometimes, but it has such long-term effects on your immune system, and the dangerous damage it does. It effects everything. So be as careful as you can. I love to go to eat as much as the next person, but when someone tells you they can’t guarantee it to be GF the way you need it to be, or if you see they just don’t get it. Beware, and step away from the food. Not worth it. I have to tell you My husband rolls his eyes a lot! My son is starting to follow suit! Do you blame them? I’ll try to take my own advise. Until the next gluttening! Good luck to you all and feel well. Iris P.S. they should have road sign up for us, that say, “Beware! Gluten Zone, enter at your own risk”, right!
Celiac Disease or something else? What’s happening?
We hear so much today about Gluten intolerance! Ok, what does that mean? Well it’s not as simple as we think. Why are so many people having trouble with Gluten in the food? What’s happened to the food supply in our country over the last several decades, that has caused so many digestive issues. And at such an alarming rate! Well, over the years as I have dealt with Celiac disease, I have encountered others who don’t have celiac disease but are still Gluten intolerant. I began to ask why is this? I began to speak with others , and research how this has come about. Well one cardiologist friend had a theory and how to treat it. He felt, that for those that don’t suffer with Celiac disease there’s another thought. He feels it isn’t the gluten they are sensitive to (Not the gluten at all) , or other food sensitivities but actually the food itself. A digestive imbalance caused from the way it is processed, Genetically modified is just one area of concern. And of course all the preservatives is an issue as well. His thoughts are, that When food is consumed in it’s natural state without all the processing most of us wouldn’t even experience the digestive problems at all. Or at least they wouldn’t be as much! Chemicals in the foods to preserve the foods, (while necessary today, for shelf life sake), it is thought, can cause all kinds of medical issues. From emotional (Body chemistry imbalances), to dangerous life threatening disease, such as Cancer. And then there is this unseen digestive problem, caused from too many antibiotics and medications, along with too much sugar. Its known as Candida overgrowth. Which many believe is at the root of why people have become so food sensitive.
So lets take a look for a moment at why Candida has become such a problem in our culture today. Why is it manifesting so commonly in so many? Well it’s a bit complicated, but can be treated, there is an answer. You see, lets start with this! All of us have candida (or yeast ) in our digestive tract! We all need it to live. However, it’s when it becomes over grown in your digestive tract that it creates all kinds of havoc. It happens as I suggested above. Too many antibiotics, sugars, wrong eating etc. So living in the society we live in today what can we do to bring the yeast in our digestive tracts back into balance to live a better quality of life. Well, the answer I have found is in Probiotics and Prebiotics. Do some research and find ones that best suit your needs. Some Celiac’s even struggle with the digestive imbalance, and need to be sure the supplements they take ae certified Gluten free. In this blog I list many supplement Companies that I trust. Refer to my section of the blog on Vitamins and medications. While the candida problem is plaguing so many today, and many don’t even know it,( because it manifests differently in different people,) there is a way to stay healthy. As I said, Prebiotics and probiotics and eat as natural as you can. Avoid sugar, get regular exercise, drink healthy water, and this will help keep things in balance. This is a serious problem that I believe is effecting many American’s, and even ruining their potential to be able to have quality of life. I have read articles that even link it to many cancers , causing a chronic fungal issue. Even Fibromyalgia has been thought to be linked to this. There are many different problems that are effecting people today that could be made better by following this protocol. Takes a little work, but isn’t it worth it to try, and see if it doesn’t give you a better quality of life.
So to wrap things up, if you suffer from gluten intolerance and don’t’ have celiac disease, or a lot of unexplained symptoms, I would like to suggest that you give this a try, and see if it doesn’t make a difference for you. If you have any other questions concerning this topic, please feel free to contact me in the comment section of this blog. Eat well, and be well. All my best to you! Iris One final note! For further information on Candida overgrowth search google under WebMD. That is a reliable website to learn more about it. There is a lot of information on what it is, and how to bring it back into balance. Because fighting it is not the answer, balancing it is! (:
Celiac group meeting Saturday January 21, 2017
So Today we met and had a Pizza party with 3 different types of frozen Gluten free pizzas to try. The first one was the best! It was made by a company out of New England called against the grain breads. It was as close to regular pizza you could get, and they even make ones with no red sauce as a base, but Pesto sauce. The second one was from a company called, ” Bold”! It was good, but the crust was very thin , and it was short on flavor, but not bad. The third one was from a company called “Amy’s kitchen”. While I like a lot of Amy’s kitchen products, their Pizza isn’t my favorite. But Ok! But It was a fun time for sure. We love to meet, and share food and discussion. Discussing our challenges and future ideas, is a real uplift for all of us. Today’s discussion was about chronic stomach inflammation, and other chronic symptoms that don’t seem to disappear even after having been on the Gluten Free diet for sometime. We spoke about the possibility of having a nutritionist come in to address this issue. I have been in touch with a nutritionist, and he has some ideas on what could help with some of these stubborn symptoms. We had talked about having him come possibly in May. We also discussed the frustrations of chronic illness and not being able to work, and how difficult it is to meet your needs economically , and the challenges with that. Encouraging time of sharing and venting for sure. It was a mix of serious discussion as well as much needed laughter. Until next time. Everyone stay well.
Pro-biotic Tips that can help with Celiac Disease Chronic inflammation!
Here is an article From Karl Mincin, a clinical nutritionist from Mount Vernon, Wa.
Karl specializes in Digestive disorders, and you may find his article on Probiotic rotation very helpful.
Probiotics is something I have found helpful with the chronic inflammation that seems to plague many celiac’s.
Visit Karl’s Website for this and other articles: Thanks! Iris
http://www.nutrition-testing.com/articles
Probiotic Rotation Protocol Be Friendly To Your Friendly Bacteria
Probiotics are essential not only for digestive and bowel health, but also are the root of our immune system, comprising a whopping 70% of one’s immunity. Beyond health maintenance, they are all the more important when water and food sources change, especially when travelling to faraway places. Our gut and immunity need to adapt to new environments or even a change of food and drink from the restaurant down the road and, be supplied with the proper nutrient building blocks to accomplish this. By the way, many people get probiotics confused with digestive enzymes and vice versa. Basically, enzymes function only in the upper gastrointestinal tract (stomach and small intestine), not the lower bowel/intestine. They perform the critical function of breaking food down allowing for proper nutrient absorption and assimilation. Probiotics function only in the lower bowel and maintain the equally critical function of maintaining microflora balance, or the health of our “gut ecology.”
Any given probiotic supplement has a different mix of different strains of healthy bacteria (probiotics), each of them are equally important and, all of them must occur in a delicate, proportional balancing act. Regardless of claims, no one brand has the entire mix exactly as it occurs intestinally. Thus, I generally suggest rotating a variety of different brands, so as to better cover the entire spectrum, or come as close as possible. No matter how good a given product is, no single product have all of them, hence I find rotation the best way to cover more bases. More quantity, or potency, is a different thing than the number of strains and, is not necessarily better. Just as with the B vitamins, if a person takes a mega potency of just one B vitamin without the counter balance of the entire B complex, they can create an even bigger imbalance than not taking the supplement. Probiotics are even more sophisticated than B vitamins. If a person wants to get really precise and individualized about it or, if health problems persist despite using even the so-called “best” brand, specialized stool testing will reveal which particular strains are out of balance and from there a more targeted formula can be chosen.
Here is one example of what a rotation protocol might look like. In general, I recommend taking some probiotic at least 10 days per month for preventive health maintenance. They can be used daily if you wish and, should be if you have a health condition. Next to a multiple vitamin and omega-3 oils, I consider this type of digestive support to be the third most important and broadly beneficial foundational supplement. Three different probiotic products should be used in successive rotation. Example of a monthly rotation schedule: MONTH 1: Brand A for 10 days. MONTH 2: Brand B for 10 days, and MONTH 3: Brand C for 10 days (each 10 period need not be consecutive, they can be spread randomly throughout the month). The 20 day break each month, or “vitamin vacation,” also gives your gut a chance to reestablish its own natural bacterial balance, thereby having a true nutritional restorative effect, rather than a replacement drug-like effect. Because some folks are unable to restore or maintain their own proper balance, if you need or prefer daily use of probiotics for a therapeutically defined period (say, six months), I still suggest a progressive 10 day cycle, but back to back: Each month then, rotate the three different brands, each one for 10 days, so that within a given month you are using all three. Again, any random or systematic variation will do; whatever is easy for you to remember. It is important that each product contain as many different strains as you can find. If you have difficulty finding a wide mix with little overlap between products feel free to contact me for professional quality, clinical strength product. Again, a high number of different strains is more important than a high potency product. While neither of these approaches may cover all of your precise individual needs, it obviously will do a much better job than blindly taking the same single thing day in and day out, month after month.
It cannot be overemphasized that getting the full mix of all 20 or so strains in a given rotation cycle is more important than the potency. I have on hand, or you can look for and compare, formulas with 4 – 20+ different strains and a 6 – 50 billion potency. The lower end products are generally used for routine prevention / maintenance while the higher end, clinical-strength formulas to treat digestive disorders / bowel problems, immune deficiencies, etc.
Now for travelling, I would approach this much like treating a disease, or haven taken antibiotics – both can profoundly disrupt gut flora balance. In addition to the routine low-dose use and 10 day per month rotation schedule, I would add a good upper end formula beginning a few days before a trip or a course of antibiotics and, continue throughout the trip and, for at least 7 – 10 days afterward.
If you’ve experienced no digestive / bowel upsets from your travels thus far, you’re fortunate or, just may be unaware of it and perhaps not connect it with an apparently unrelated health problem, such as arthritis. I hear many, many stories of folks’ good health turning bad after returning from an out of country trip. Granted, parasites also account for some of this and, not just the bacterial imbalance; many and probably most are actually hit with this double whammy and really struggle to recover if they don’t pinpoint the root cause(s). If you’re a globe-trotter, it’s wise to have a stool parasite test done routinely. Even with no overt symptoms, those little buggers can still sap your nutrition, energy and, compromise immunity. Since they are difficult to detect and often missed by conventional labs, the more frequent the testing the better. A good laboratory will usually do a triple check, asking for three different stool specimens, thereby increasing detection. Too many people are told their test result is negative when in fact the bugs were simply at a stage of their life cycle that is difficult to detect by a standard laboratory.
Remember, whether at home or abroad, be friendly to your friendly flora and, they will be friendly to the whole of you.
Karl Mincin is a clinical nutritionist and natural health educator in practice for 30years. With a personalized approach he offers both preventive and therapeutic nutrition counseling, specializing in nutrition assessment testing, the process of determining individual nutrient needs and body chemistry balance. He may be reached at (360) 336-2616 or www.Nutrition-Testing.com
3/16
Learn To Cook On How to Make Gluten Free Tex Mex Breakfast Tacos at Homemade Tortillas
Learn To Cook On How to Make Gluten Free Tex Mex Breakfast Tacos at Homemade Tortillas
30 Sec Mentor is a way to learn, know with fun many things.
Download link: https://youtu.be/YjLRL74arFY
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Learn To Cook On How to Make Gluten Free Tex Mex Breakfast Tacos at Homemade Tortillas
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Vitamin Companies I have researched that are gluten free and certified
Every now and then I call a company when I want to try a new supplement. Today I called The company called “Now” and asked about their gluten free line. This is what they had to say. They said, that while their supplements don’t have any Gluten free added ingredients, they are not tested and certified to not contain any microscopic gluten Ingredients. So although it’s unlikely that they would contain gluten, there is no guarantee for sure. Some of the other posts I’ve done on certified gluten free products, are ones that test for microscopic grams below 20 parts per million grams of gluten. They are the ones I would recommend. The company ” Now “does not do that! While they are high quality vitamins and supplements, if you are very sensitive, I would use caution on your use of their formulas. Also refer to my earlier post on vitamins and supplements and medications. In addition, below see the vitamin and supplement companies I have researched and used with no problems. Those listed, I know test for microscopic grams of gluten and below 20 parts per million. 20 parts per million is a safe level of gluten exposure for celiac disease, especially if you are very sensitive. I am one of those very sensitive people. Many of the companies test at 5 parts per million grams of gluten, well below the threshold of tolerance for Celiac disease. When a bottle of vitamins is labeled certified GF, it means it’s been tested as safe for Celiac disease. Just plain GF label may not be enough for some, so I always recommend calling the company and ask if their tested, if not it’s best to avoid that product. Because all it means is that no gluten has been added to the product. It does not mean it hasn’t been exposed to other gluten in the processing of other products. I hope this helps! Be well. Iris
Vitamin companies I have used and researched :
1-Freeda Vitamins 47-25 34th Str. 3rd floor , Long Island City, N.Y. 718- 433-4337 www.freedavitamins.com
2-Institute for specialized medicine www.ifsmed.com/gluten-free-remedies (Vitamins and herbs)- out of Del Mar , California
3-feelstronger.reliv.com – The company name is “Reliv”. Most of their supplements are gluten free and tested, they have a few that aren’t. But made in a separate facility. They are Out of Missouri! I am a distributor! I was tested for gluten with blood work while on their classic formula, and it tested negative for gluten exposure.
4-Country life vitamins- I know they test all their formulas, but I have not used them regularly.
5-pure encapsulations – They have a good line of supplements and can be reached at 1-800-753-2277. Or you can purchase them through Emerson website.
6-Celi Vites 857-206-5083 out of Kennebunkport, Maine
- 7 -Marz Nutrition / vitamins and supplements at : 2002 SE 50th Avenue Portland, Oregon 97215/ marznutrition@gmail.com Phone #. (800)-424-6664 or (503) 233 9553. Dr. Russell Marz is the founder of this company which has been established since 1985. He is the founder and researcher of Omnivite vitamins , and other GF supplements.
- I wanted to add an update for you on Now Vitamins and supplements . I met with my nutritionist Karl Mincin yesterday. He assured me that although their company does not test for microscopic grams of gluten, they are so careful that he felt it would be alright. He has a number of patients on the Now products with Celiac Disease, and has not heard of any ill effects from the products. So I will give it a try and keep people posted. The prices are reasonable that’s for sure.
*So these are the companies I have used and researched. It doesn’t mean that there aren’t others! It’s just that these are the primary ones I have used and researched and done well with. This should be enough choices to get you started.
3 Gluten Free Breakfast Recipes
Here is a great video for saving time with muffin tins.
Thank you to @SaraLynnCauchon From The Dometic Geek
here is a link to it at YouTube : https://youtu.be/EcivskqBK9w
My thoughts about others suffering
All too often, I hear from people either in my group or by phone or even at my church , how difficult the diet has become. For various reasons! Some are Celiac’s, but some are just gluten sensitive. The suffering I hear about is not just the restricted diet, but the chronic symptoms they endure on a daily basis. Why is there so much illness in general today?
While most people who have celiac disease understand the importance of avoiding gluten, and in time most feel quite a bit better just from avoidance, then what about others who seem to be gluten sensitive and then some? How has this happened? When I was growing up , we never heard of all these sensitivities with food. Even before my time, in the 1960’s and 70’s the food was more pure, and wasn’t genetically altered. Can the processing of foods today be causing perfectly healthy people to be sick just from eating processed foods? I think so! Because as I started to say, before my time, the food was more pure. Cheese and bread were real food, and there wasn’t so much with the pesticides, and chemicals. Animals graised naturally! While you heard of rare cases back then of cancer or even Celiac, and other diseases, and they were certainly there, it wasn’t so wide spread as today. Could it be that it’s just publicized more? I feel terrible every time I hear of a little child with celiac disease, and at such a young age have to be so careful with what they eat. Or worse yet, it kills me each time I hear of little babies and young children with cancer. Their lives have barely begun. What is it that’s effecting our children? Well, I think it’s a number of things, environment, toxins, food with preservatives and artificial colors, etc. What can we as individuals do? Well it comes down to each family doing what they can to help prevent some of this. And live and be able to eat healthy! When we do I believe we are less likely to get some of these diseases. Not a guarantee, but more likely. Celiac is different, we are usually born with that. I have had a lot of illness in my life. I was born with Celiac disease, suffered a major appendix burst at the age of 8, in a coma from that for almost a month. I had to learn to walk and talk after that. And since then have suffered a whole host of health issues throughout my life. But because of eating gluten free, and handling most of it with natural means, I’ve done quite well, and I’m still alive to tell you about it at 57 years old. I have to confess though, I am limited , and have to really watch everything I do and eat. I also have to exercise and get a lot of rest.
So My conclusion for myself, (and I want to encourage you with this), is to eat as organic as I can. limit my use of medications as best I can, because I do need some, to help me live. Stay as positive as I can,(Focusing on positive things), and make sure that I take what I’ve been through to help others. Because without real purpose and the right perspective, we can feel hopeless, depression can set in, and we will want to just give up! I can say that because I have felt that way many times. Too much, too many symptoms! Get me out of this body! Have you ever felt that way? But I’ve learned that I can inspire others , and take respites of fun in between those really hard days of illness. And you know what? You can too. I know there are those of you, who are out there saying, ” this is too hard!”. Suffering and pain have little mercy! I know! But pray and ask God to change your perspective, and look up, because in spite of your terrible days of not feeling well, I still believe “The best is yet to come” . Being others oriented, and allowing your suffering to be used for good, is a good place to start. Love to you all! You have hope and a future!
Celiac Group meeting November 2016 Camano Island, Wa.
So today , we had a nice group of people that gathered. Our focus today was on doing demos from the Lisanatti food company that makes cheese alternatives. They are hand crafted artisan products, for those who don’t tolerate dairy. They asked if we would evaluate and give feedback on their line of Gluten free cheeses. Their products are made with almonds, rice and some soybeans and we made them as grilled cheese sandwich’s . We handed them out to each group member . Each member taste tested the various sandwich’s and then wrote their opinion on the different products. Most really enjoyed the texture and quality of the cheeses. I personally thought it was very good.
After the taste testing , we had a time of sharing our individual stories and concerns. I love this because, this is a time that brings comfort and hope to one another in our struggles with living with Celiac disease and the many symptoms and ongoing autoimmune problems that go along with the disease. This is a special group, because we seem to do a lot of laughing, and that certainly brings joy and ease in the midst of suffering. Even when new members come in, they seem to fit right in with ease, and add a special element to the group. Each person is unique, even if we share the same disease. Everyone , while sharing the same disease process , is still different and challenged in their own way. And they deal with it differently. So if we can keep it light, and fun, but also allow time to share, I find that it’s a great balance all the way around. So, if you live in the Camano Island/Stanwood area and would like to come out and check us out. Our next meeting will be Saturday December 17 at 1:00pm in the Camano Multi-purpose room, at 141 NE Camano Drive , Camano Island, Wa. Our meetings are always every third Saturday of each month at 1:00pm. Our next meeting will focus on a Gluten free Cookie exchange! Hope to see you there! If you have questions you can contact Iris or Norma at Stanwood@celiac.org. thanks! Iris
Breakfast Gluten Free Pear Cake & Recipe |
Check out this delicious looking Pear Cake!
This Gluten Free Pear and Cinnamon Breakfast cake is would make a beautiful addition to any holiday brunch menu. Its also great for breakfast and delicious with a cup of cofee in the afternoon.
PRINT RECIPE HERE: http://tinyurl.com/zwvuafj
PEAR + CINNAMON BREAKFAST CAKE RECIPE
2 ripe pears, cored and chopped
The zest from one orange (preferably organic)
2 tbsp fresh orange juice (from the same orange)
1 cup roasted and unsalted almond butter
¼ cup honey
2 eggs
1 tsp of vanilla beans (or 2 tsp vanilla extract)
1 tbsp cinnamon
1 tsp fresh ground nutmeg
½ tsp salt
Directions:
Pre-heat oven to 350 In a food processor combine one pear, orange zest, orange juice, and almond butter and pulse until everything is well combined.
Add in honey, eggs, vanilla, cinnamon, nutmeg, and salt and once again pulse until combined.
Pour batter into an 8×8 glass pyrex dish that you have coated with cooking spray. Sprinkle the remaining pear over the batter and then use a spatula to gently push the pears under the surface. Bake at 350 for about 30 minutes.
Top with a dollop of fresh whipped cream or some Greek yogurt. Enjoy! Makes 9 servings.
Nutrients for one piece: Calories: 236; Total Fat: 17g; Saturated Fat: 1.1g; Cholesterol: 40mg; Carbohydrate: 19.1g; Dietary Fiber: 4.2g; Sugars: 12.8g; Protein: 8.7g
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Whipped Sweet Potatoes with Pears
Whipped Sweet Potatoes With Pears
So this recipe is one that my friend Ursula from New Hampshire shared with me. When I was living in New Hampshire, she and her husband invited us to dinner one evening . She was aware I had Celiac disease , and wanted to make a Gluten free meal for us. This recipe was part of the meal she served. This is a delicious recipe, and vegetarian too. Ursula and I have been friends for about 8 years now, and certainly miss being together on a regular basis. Even though we are 3,000 miles apart since I moved to Washington State, it doesn’t stop our communication and friendship. Below , she shares a little bit about this recipe and it’s origin. Thanks Ursula!
My name is Ursula Emond, and I became acquainted with Iris and her husband Cy when they lived in New Hampshire. We met at church and became good friends. I made the following recipe for a church function initially, and then as a special recipe for Iris when she visited our home for dinner one evening. It became a favorite of mine when a student where I was teaching , made it as a home economics project. This was a number of years ago, , and the students of the class were assigned to make an international dish. This one’s origin is from the Caribbean. I hope you try it, and enjoy it. It is a delicious recipe, and not only gluten free, but also a very healthy food choice. Let us know how you do! Ursula
Ingredients :
8 medium sweet potatoes (or yams, preferably)
1 cup evaporated milk (or if you prefer sweetened almond milk)
2 tsps. vanilla
1/2 cup of brown sugar, packed
1/2 stick of butter
1/2 tspn. of cinnamon, freshly ground if possible
pinch of freshly grated nutmeg
2 tablespoons of orange juice
4 pears, peeled and cored, gently poached or steamed until tender, pureed (or 1 can pears drained and pureed
optional: 1 cup of chopped pecans ( be careful to get packaged nuts always, as there is a less likely chance of cross contamination of other products. Bulk nuts can be more of a risk that way.
Directions:
Bake, peel, mash and whip the potatoes. (boiling the potatoes could work as well)
Mix the milk, vanilla, sugar and butter; scald the mixture. Add the potatoes, then add orange juice, cinnamon, nutmeg, pecans and pear puree. Pour into a greased 8 x 11 inch baking dish. Or slightly larger if needed! Then bake at 350F for about 15 minutes or so, until thoroughly warmed through.
Hint: Don’t even think of putting marshmallows on this. Lol!
Pumpkin Spice Bars Inspired by Kennedy Marshall
This recipe is shared by my young friend, 12 year old Kennedy Marshall. She is the eldest daughter of my good friends, Enos and Lisa Marshall. Enos and Lisa recently launched a new church in Arlington, Washington, where I know they’ll do great! Because this couple is so enthusiastic, inspiring, and uplifting, people can’t help but be drawn to them. My husband and I have been blessed to know them and are proud to call them friends. Lisa and I have great times laughing together and just plain having fun. So I was excited when Lisa suggested Kennedy may want to add a recipe of her own to this blog. She is a smart, multi-talented, young lady and a real natural at baking. Here is the gluten-free recipe Kennedy wanted to share. It’s a great dessert idea you can enjoy with friends and family and still be gluten-free and stay well. Thanks Kennedy, you’re a natural! Can’t wait to see what you’ll do next!
Pumpkin Spice bars:
*Just be sure to check labels carefully when buying canned pumpkin. Always be sure it’s the plain pumpkin to assure that it’s gluten-free.
Ingredients:
4 large eggs
2 cups sugar
1 cup vegetable oil
1 can (15 oz.) pumpkin filling
2 cups gluten-free flour mix
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup Sunmaid brand raisins
Cream cheese frosting (see recipe below)
1/2 cup chopped walnuts
Directions:
- Preheat oven to 350 degrees. Lightly grease (with butter or shortening) the bottom and sides of a cookie sheet or jelly roll pan. (Approximately 15 1/2 x 10 1/2 x 1 inch)
- Beat eggs, sugar, oil, and pumpkin in a large bowl until very smooth.
- Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves. Stir in Raisins.
- Spread in the pan.
- Bake 25 -30 minutes or until lightly browned. Cool completely in pan on a wire rack, for about 2 hours.
- Frost with cream cheese frosting, smoothly and evenly. Frost very lightly to avoid grabbing the cake with the frosting. Sprinkle the top with walnuts.
- You can cut it like bars, usually 7 rows by 7 rows. It’s important to store it in the refrigerator to keep it fresh.
Cream Cheese Frosting:
Ingredients:
1 package (3 ounces) cream cheese, softened. (I use Philadelphia brand)
1/3 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
Directions:
- Beat cream cheese, butter, and vanilla in a medium bowl with an electric mixer on the lowest speed until smooth.
- Gradually beat in powdered sugar, 1 cup at a time, continuing on low speed until it’s smooth and creamy and spreadable.
We hope you are able to enjoy this recipe! Let us know how it goes for you!
Iris
My Inspirations—my Son, my Aunts, and my Son’s Girlfriend!
My son Paul and I are very close. I’m so blessed to have such a fun, loving, and inspiring son. He has always been my husband’s pride and joy as well. When my mother passed away, which was about 4 years or so after my father’s passing, I felt I really wanted to be closer to where my son lived. My husband and I were living in New England and still had many friends and family members there. Paul was in the Seattle area and doing well with his job at Boeing. He had been there 4 years by this time and was feeling quite settled. He also was thrilled about the prospect of us coming to live near him. All of us were excited to do fun things together again.
We thought and prayed about this for a while. After all, picking up your roots that you’ve had most of your life wasn’t easy, but I also felt it would help in the process of grieving the loss of my mother. It was time again to look to the future, which was not easy for sure! I talked with two of my aunts, Elaine and Diane. They both encouraged me that I belonged near my son now, and that my mother would have wanted the same for me. My son dangled a little carrot in front of me by telling me how many gluten-free restaurants there were in Seattle, how much there is to do, and how people are so nice. Finally he told us about the new love in his life, Samantha, and how she is amazing. We are so grateful for her! She is a very loving and loyal young woman.
So we sold everything, packed up what we could, and off we went to our new future to be together again with our son and now, his girlfriend. They have been so amazingly supportive in helping us get settled. For the first year and half, Paul shared a home with us to help get us acclimated to living somewhere new. And, I had the wonderful privilege of cooking for him again and Samantha as well. We have shared so many fun gluten-free meals together. I can’t even begin to tell you how wonderful it has been. These two have been our introduction to gluten-free living and fun in Seattle. Samantha has found so many places for us to go, everything from gluten-free Italian restaurants to wineries to gluten-free breweries, and even, especially, Chinese food.
We haven’t had this much fun since Paul was young. My, the tables are turning aren’t they? It used to be I took him places to do fun things, and now he’s doing that for me. Does this mean I’m old? Well, kinda! That’s my Bostonian accent, by the way. Anyway, pictured above are these two loves of my life, Paul and Samantha, as they enjoyed an afternoon in the Seattle area. It is reminiscent of spending time with my mother going places and doing fun things. She was just like that. My father was too, they were both so fun loving. While I miss them dearly, I love spending time with with my son. He is just like them and has made gluten-free living special for me. Thanks to you both! Keep having fun–life can be challenging and full of surprises, but these two know how to respite in between the hard days.
Pictured here are two photos of my Aunt Diane, back in the 1940’s or so. She was married to my father’s brother, Murray. She and my Auntie Elaine were my mentors throughout my life. They were always there to lend an ear and always came to my most prominent life events. Auntie Diane recently passed away in Florida. I miss her dearly! She never thought of herself and was so beautiful. I think she missed her calling–she could have been a model.
Pictured here is My Auntie Elaine, she is married to my father’s brother, my Uncle Martin. She, along with Diane, have been such a loyal support to me and many of my other cousins. After my mother’s passing, she helped lighten the blow by telling me she would always be there for me. And, she certainly has been. I love her dearly! This photo was taken at my wedding on May 18th 1980. Pictured along with Uncle Martin and Auntie Elaine is my father’s Aunt Anne who has since passed away. Auntie Ann was my grandmother’s sister and a favorite of both my mother and father. People really stuck together back then. Auntie Anne always said my father was her favorite nephew. She frequently had family food gatherings at her home in Brookline, Massachusetts. I can still remember the large family gatherings back then and all the food with plenty of gluten, of course. Italians and Jewish people really know how to put on a good spread of food and fellowship. Since I had a dose of both growing up, it’s no wonder I do what I do today.