Vitamins, Herbs, and Probiotics Safe for People with Celiac Disease (Iris Suggests)
I know a lot of people don’t consider vitamins being a problem, as many of the vitamin companies label their products as being gluten-free. But, are they really gluten-free? While they say they don’t add gluten to their products, which is probably true, do they test them for cross contamination? Some companies do but some don’t. The testing can be expensive to do, so some don’t test the products. So, before you order or buy vitamins and supplements, always ask if they are certified and tested for gluten. The companies either have a websites where you can ask a question, or sometimes there’s a number where you can call and speak to a representative directly. The companies I use are tested at below a level of 20 parts per million grams of gluten or less. Most Celiacs can tolerate up to 20 parts per million and not have a reaction. The companies I recommend and use myself are actually tested at 5 parts per million grams of gluten, well below the 20 parts per million grams of gluten found in a lot of products. It’s almost impossible not to have any, although I have a found a few vitamin companies that claim there are no parts per million. However, Here’s a list of companies I have found to be safe and have used for years:
Reliv at www.FeelStronger.reliv.com/
Celi-vites out of Kennebunkport, Maine 857-206-5083
Freeda Vitamins , Long Island City N.Y. 718-433-4337
Institute for specialized medicine www.ifsmed.com/gluten-free-remedies
pure encapsulations Inc. , Sudbury, Ma. I got this thru my doctor.
Culturelle Probiotics are also safe.
*These companies have quite a selection of vitamins, herbs, and probiotics. I’m sure there are other companies as well, but these are the main ones I use. Because I am so sensitive to gluten, I figure if I’m able to tolerate a product then anyone can–if you know what I mean!
Be well!
Iris
The Flu Season and Celiac Disease–Egg Drop Soup and Stewed Apples recipes
Well, the flu season is upon us. We need to be thinking about how to treat the colds and flus we get and still remain gluten-free! I have caught a little cold or the flu, not sure which one it is. Either way, this is what I do to help me conquer those illnesses that come along during this time of year. Gosh it’s only September and it’s already started! Yeh!
My son and his girlfriend are coming over for dinner tonight, and he also has a cold. We were trying to think of something lite–to be able to starve a cold, so to speak. Meanwhile, I was speaking earlier with my friend, Racheal, who is also sick with a cold. She recommended “egg drop soup.” For anyone who likes this soup from a Chinese restaurant, this is a great gluten-free version of the recipe. (Please see the recipe below.) In addition to eating the soup, I also took a gluten-free form of liquid silver (natural anti-viral and antibacterial), my Reliv products (even a little extra), and a little olive leaf extract. Olive leaf is also an antiviral and antibacterial. With the dinner, we toasted some gluten-free rolls (store bought, Dr. Schar brand), homemade stewed apples (from my neighbors apple tree),also good for a cold, and a salad. It was a nice, relaxing evening with a nice lite meal!
Egg Drop Soup recipe:
Ingredients:
1 quart chicken broth (I use Pacific low sodium in a box, or herb ox low sodium powder or boullion)
2 eggs, scrambled and uncooked
1 sliced carrot
5 sliced fresh mushrooms
1 stalk green onion, chopped into small pieces
5 pea pods
1 stalk celery, chopped
2 tablespoons of low sodium soy sauce (I use San J Organic Tamari gluten-free, reduced sodium)
Garnish of fresh parsley
Directions:
- Place chicken stock in a quart size pot with cover and simmer on low. Bring to a very light boil.
- Add cut up vegetables and cook just slightly so they are more on a crispy side, rather than mushy. They are better “al dente” (cooked slightly).
- Scramble eggs in a small bowl.
- After the vegetables are ready, turn up the heat slightly just for a moment. Using a measuring cup with a spout, gradually add the scrambled eggs. Don’t stir–just pour them in and let them cook for about 2-3 minutes until they look done. Turn off the heat.
- Garnish with parsley and serve! All good, all gluten-free and very soothing for a cold or flu. It also doesn’t take that much time to cook.
Stewed Apples:
Ingredients:
6 to 10 apples, cored and sliced
1 tablespoon cinnamon
1/2 lemon
2 tablespoons agave sweetener (I use Wholesome Foods brand, blue agave. It is low glycemic and fluten-free)
Directions:
- Core and cut your apples. Place them in a pot with a cover.
- Add squeezed 1/2 of lemon and the cinnamon.
- Cook on medium heat until soft and stew like. When the apples are very soft, stir and mix well.
- Turn off the heat and add agave, stir well, and serve hot!
Enjoy
*The apples are a side dish, but the soup can be served with Gluten free bread of your choice, and a salad.
Celiac Group Meeting, September 2016
Today, we had another Celiac group meeting that I facilitate with a friend (Norma Mouton). These meetings are such a blessing. We had three new women come in today. They shared their hearts, frustrations, questions, and fears. Together, we shared snacks, we laughed, and some of us cried. However, by the end of the meeting, we all left feeling encouraged and informed. I was particularly impressed at how we listened to each other and offered comfort and support.
And yes, we talked about the disease and the challenges we face on a daily basis, but we also spoke about how we could have fun with the meetings. I’m all about having fun, you know! Anyone who knows me knows it’s a true fact for sure! The fun sick person! What can I tell ya! Bostonian accent again! Anyway, we would like to accomplish making the meetings fun and enjoyable in various ways. We can have pot lucks, guest speakers, and classes for cooking for people with Celiac disease. Also, we may want to do some videos together and possibly even go on some field trips. We want to support each other, but it’s important to thrive instead of just survive and to enjoy the journey.
The group is growing at this point, and I would encourage anyone who reads this blog and lives in the Stanwood, Washington are to consider coming to one of our group meetings. If you don’t live nearby, join me on the blog and catch up on what’s new in terms of information, recipes, and ideas on how to thrive instead of just survive with all the dietary limitations. We’ll get there, one day and one meal at a time. And, remember “Laughter doeth good as a medicine.” Healing comes when we have a joyful heart! Take this medicine daily it’s not only free, but also gluten-free!
See you soon!
Iris
Gluten-Free Lunch with a Friend
Today I got together with my friend, Racheal, who also has Celiac disease. It was her birthday, and I wanted to do something special for her food-wise. So, we came up with making my recipe of homemade borscht (featured on this bog under recipes). We also made gluten-free bread baked with pesto and Parmesan cheese, a salad, and cookies for dessert. Not only did we have a nice visit together, but we also had fun creating a gluten-free lunch together. We treated it like a craft time with a very positive attitude. Nothing like bonding together in a kitchen with a friend and laughter and creativity. Would I have loved to have been able to take her out to lunch? Sure! But, being as sensitive food-wise as we both are, this was a great substitute and much healthier.
In the old days, this is what people used to do. My European grandparents never went out to eat; they loved making large spreads for family and friends in their homes. Maybe, this is a trend we need to go back to. Perhaps, it would even help with all the disconnect that we feel these days due to families living away from each other and all the forms of now-used communication like texting and messaging. Let me encourage you to take actual, face-to-face time with family and friends. There is nothing like it. We need to get back to being able to see each other and look each other in the eye, so we can see the love and compassion in each other. We need to be giving hugs and shaking hands. We need the warmth of fellowship in our relationships again. This cannot be done through texting and computers and by being so busy that all you accomplish is exhaustion, misunderstandings, and if I may say, loneliness! In your old age it won’t be computers caring for you or texting or Facebook friends. No, I’m sorry, but this needs to be family and friends, and it won’t happen unless you slow down and take the time to cultivate those relationships. This can begin with sharing home-cooked meals together.
Thanks for hearing my heart today! Be well; hug and love each other as we all need it.
A Great Book: “In Memory of Bread” by Paul Graham
I’m Paul Graham, and I was diagnosed with celiac disease in 2012. I’m a college professor—I teach English at St Lawrence University in Canton, NY—and so my desire to understand the historical, medical, and social significance of having celiac disease led me to write In Memory of Bread, which is a blend of memoir, food writing, and historical writing. My goal was to tell a story that people with dietary restrictions (whether gluten or anything else) could relate to. I also wanted to help people who don’t have those restrictions understand what it’s like. In the book, I also sort through some difficult, and at times conflicting, medical studies to help people with celiac disease understand potential causes. I live in upstate New York, on the Canadian border, with my wife, who is also GF. Many of my passions make it into this book: cooking, running, living in a rural, farming community, and dogs.
Click to Visit the book website at: In Memory of Bread
Football Game Pizza Party
I went to a pizza party the other day in celebration of the Seahawks having their first football game of the season. Everyone ordered pizza from a local pizza place. At first, I thought for sure I wouldn’t be able to participate, but then someone said they had also ordered some gluten-free pizzas. Now, this would be totally fine for someone who may have gluten sensitivity but not for someone like me who is so sensitive due to Celiac disease. The pizza place even told me there was a possibility of cross contamination from the wheat flour they use for other pizzas. They had no separate cooking facilities. I took a risk, because I was caught up in the social aspect of the day and decided to “push the envelope.” I, for the moment, forgot about the pain I’d experience and ignored the risk of more long-term damage. I guess we all do it. Of course, for the next three to four days, I had extreme stomach pain and inflammation–not to mention other symptoms! While it was fun for the moment, it was not worth the long-term effects of getting into it.
What many people don’t understand is that each time you get into gluten as a Celiac, it does more damage. Dangerous damage, I might add! This is not so with people who are “gluten-sensitive.” While something like this makes them are quite uncomfortable digestively, it doesn’t do long-term harm. Celiac disease, however, is nothing to mess around with for sure. It damages not only the digestive system, but also it causes things like thyroid disease, diabetes, arthritis, Sjogren’s disease, and central nervous system damage, just to name a few. I was told by one of my doctors, that it becomes an autoimmune nightmare! And yet, when you begin to avoid the gluten, all the crazy symptoms over time can go away. But once you develop one or more of these autoimmune problems, I’m afraid it’s usually life long. Hard to turn them around.
The longer Celiac goes undiagnosed, the more damage there will be to that person. Caught early on, however, there isn’t much permanent damage at all. I have had two cousins and a friend’s son die from not taking care of the disease. It’s very important to, “keep your eye on the ball,” so to speak. Because when you look away, the ball drops and the damage is done. So, be diligent, stay positive, and keep cooking fun, gluten-free meals with family and friends. It’s a blessing for both you and them. Anytime there’s a question or doubt, as the old motto says, “leave it out!” The only thing that will happen is you’ll feel better and stay strong. Be well! And thanks for sharing with me. (:
Parmigiana di Pollo (Chicken Parmesan)
Chicken Parmesan Recipe
This recipe was a family favorite while I was growing up! I served it to my husband Cy along with friends Karie and Steve one evening, and it was great! They loved it! And I love when I spend the time creating dishes , to hear lots of Ummm’s! And I’m so full I have to take a walk. It’s a sign you did well! Thanks Karie and Steve it was fun!
Ingredients:
4 boneless chicken breasts, pounded to about 1/2 -inch thickness
1 large egg
1/2 cup of milk
gluten-free bread crumbs with Italian seasoning
2-3 tablespoons olive oil
8 slices mozzarella cheese (be sure it’s from a gluten-free company). You can also use a shredded mozzarella equivalent to same amount.
1-16-24 oz. of your favorite gluten free spaghetti sauce. (I use Prego)
Directions:
- Preheat oven to 350 degrees.
- Lightly grease a 9 by 13 inch baking dish.
- Mix together the egg and milk with a wire whisk in a mixing bowl.
- Place gluten-free bread crumbs in a wide shallow bowl for dipping.
- Dip chicken breasts in milk and egg mixture, turning and coating thoroughly.
- Heat olive oil in a large skillet over medium high heat.
- Brown chicken in the hot oil on both sides until golden brown, about 3-5 minutes on each side.
- Arrange the chicken in baking dish.
- Place two slices of mozzarella cheese on each chicken breast.
- Pour spaghetti sauce all over the chicken breasts.
- Sprinkle with Parmesan cheese and a little more mozzarella.
- Bake for 25-30 minutes, or until bubbly.
Serve with spaghetti : (refer to recipe on blog), garlic bread, and tossed salad. Enjoy!
My Grandmother’s History with Untreated Celiac, and Her Favorite Recipe
Chicken Parmesan was a recipe my grandmother loved to make, and we loved to eat it. Because my grandmother (my father’s mother) had a lot of health issues and was quite sickly, she often would delegate to others to help with these large family dinners on Sundays, particularly my Aunt Barbara! She was very helpful to my grandmother in those days. We believe my grandmother had Celiac disease because of all the digestive issues she had. Back then, she ended up losing half of her stomach due to abscesses that kept forming in her small intestines. So sad, because I know a gluten free diet would have improved her health and prevented these debilitating operations. She ended up with a lot of what we know today as autoimmune diseases and diabetes, thyroid trouble, etc.
I hate the thought of how she must have suffered, all with very few answers. She was very misunderstood and thought of as being lazy and depressive. Still, her family rallied around her, even though they didn’t quite understand all the health issues. She had her friends from Italy who encouraged her and prayed for her. So, I know she did have some support. She died, unfortunately, around the age of 63, which is too young by today’s standards.
Things could have been so different for her. But, we did get to experience her love and her food made with lots of love, as she would say, for those of us who chose to receive it. I see a lot of correlation with her situation and mine. I am related to her, and Celiac disease is hereditary. It tends to run in families, sometimes skipping a generation as is true in my case. My father didn’t have it. However, we are quite certain that his mother had it based on her medical history, which is quite similar to mine. I have had very similar problems and went decades without being diagnosed. I, too, had abscesses that had to be operated on. I didn’t lose my stomach but ended up with two other autoimmune diseases. I was very sick until an old country doctor in Vermont diagnosed me when I was in my 30’s. He said two more months, and I would have been gone. It was affecting my pancreas. This was God’s intervention for sure. I went on the gluten-free diet. It took 10 years, but things finally began to heal. Unfortunately, I was left with a lot of damage. But, I’m functioning quite well, compared to how I was when I was eating gluten.
My grandmother and Aunt Barbara at Aunt Barbara’s wedding. My aunt was so helpful to my grandmother during the course of her illness.
My Father at age 6 circa 1937. Back in those days, it wasn’t uncommon to have a man with a pony traveling around the neighborhoods, offering photos of your child on a pony. I believe this was one of those photos. Very cute–love this photo of my father!
Today, I have to “keep my eye on the ball,” so to speak! If I get into gluten, I suffer the consequences for sure. Anyone of you with Celiac disease must keep in mind that when you do that, it does damage each time. It is definitely a disease to not mess around with. The suffering is beyond what someone should have to deal with. But being gluten free, the symptoms die down and you don’t feel so sick and inflamed. When I was diagnosed, there was little information available and certainly no dining out at restaurants at all. I really missed Chinese food and Italian dishes that my family made and going to Italian restaurants. That’s what inspired me to take family recipes and convert them to be gluten-free. These are recipes my family and friends could enjoy with me, and no one would ever know that they contained no wheat or gluten. I can now eat at many restaurants here in the Seattle area and enjoy the social aspect of eating out and dining with others. So check out my grandmother’s Parmigiana di Pollo (chicken Parmesan) recipe. I have converted it to gluten-free for Celiac disease sufferers, and it is “delizioso” (delicious) as they say in Italian.
Let me know how it goes, by commenting, and I hope you like it. “Essere bene” (be well)!
My grandmother and my father’s stepfather–circa 1940’s. The picture inset is my grandmother and Aunt Barbara on the right and younger sister, Gerry, on the left–circa mid 1950’s.
My father at age ten or so, circa 1941. He was the oldest of 4 other half sisters and brothers. He was my grandmother’s pride and joy and often referred to him as “My Lenny.” He was born out of wedlock to an Italian immigrant. His original name was Thomas (Tommaso) Miller. Later at the age of 8, he was adopted by his stepfather, Isaac Fisher, and then renamed Leonard Fisher. This identity change plagued him most of his life. He wasn’t allowed to see his real father or know who he was, because of the bad influence his father was. Back then, there was no Internet or DNA tests or anything to successfully find him. However, this led my father to search for his heavenly Father. This was a successful search that gave him the security and the identity he so longed for, not to mention the peace that passes all understanding!
Gluten-Free Italian Spaghetti with Parmigiano (Parmesan)
Spaghetti with Parmesano Cheese
Ingredients:
1 lb. package gluten-free spaghetti (I use Tinkyada rice spaghetti for best results, most like white spaghetti)
1/2 cup shredded parmigiano cheese
2 tablespoons unsalted butter
1/4 teaspoons garlic powder
1/4 teaspoons onion powder
Two fresh basil leaves
Meat sauce–already prepared
Directions:
- Boil spaghetti in pot of boiling water.
- When fully cooked, usually about 15 minutes, drain the spaghetti in a colander but set aside some of the liquid (about 1/4 to 1/2 cup) from the spaghetti to mix with other ingredients. You want some liquid but not too much.
- Rinse spaghetti well with hot water to keep it warm and then put back into the pot.
- Add butter and a little of the leftover liquid (add a little at first to be sure it’s not too “liquidy”). Continue to add water till it has a good consistency (it shouldn’t be too mushy).
- Break basil leaves into small pieces and add along with 1/2 of the parmigiano. Mix well.
- After initial mixing add pepper, garlic powder, and onion powder. Mix again and let sit for a moment.
- Lastly, add the meat sauce. I recommend adding a very lite amount just for flavor! The idea is to get all the flavors not to be over powered by the meat sauce.
- Top with the rest of the parmigiano and parsley and serve!
This can be served with homemade gluten-free bread or store bought gluten-free baguettes. Tossed salad with Italian or balsamic dressing is also a good side dish. I have served it with chicken or eggplant parmigiano and a little wine. There are many variations that this recipe can be served with. Saluti! (Greetings!)
My Adventure and Getaway at the Homestead in the Northwest
This weekend I had the wonderful privilege of attending a retreat with my church at a beautiful homestead here in Washington State. And, of course one of the main things to prepare in getting ready to go is the food due to my Celiac disease. I always have to keep my eye on the ball, so to speak. I know I say that a lot in my blogging, but it’s a reminder to me. Anyway, this time, I sensed God’s intervention. It was different than my usual time away somewhere. As I was talking with the kitchen crew (one woman in particular), she immediately put me at ease about her knowledge of Celiac disease and what she knew about how to prepare the food separately at each meal to ensure avoidance of cross contamination. So, she did just that, and it was amazing! For the first time in 20 years, I was able to attend a retreat and didn’t have to bring any food, beverages, or snacks. It was so freeing! No dishes and no cooking from scratch–just an enjoyable time of relaxation and spiritual refreshment. And most important, no stomach issues. I just concentrated on having a wonderful time!
There was so much food; thank you, Homestead Retreat, for a wonderful time and food experience. I actually had time to focus on other things. A big thank you Lorie Evers for making this all possible and for being such a blessing to us all! It was such a nice time with some wonderful people! And, of course thanks to you, my husband Cy, for driving me. A special thank you to the seven ladies who chased after my dog, Abbi, when she got loose chasing all the wildlife around and swimming after the frogs in the pond. I guess Abbi was enjoying the retreat too! Now, on to the next adventure!
Celiac Support Group, Camano Island, Washington
I recently started a support group for people dealing with Celiac disease, whether it be themselves with the disease or a family member. Megan Bropleh is helping to get this group up and going. I have an e-mail through the Celiac Institute’s website where people can contact me, and this is how Megan got in touch with me to inquire about the group. I’m so grateful she did. She has a young son with Celiac disease and was looking for information and support, so she contacted me. We connected, and I asked her if she’d be interested in helping facilitate the group. She agreed and has been so helpful to me in starting things up. This past month was our second meeting together, and we had another woman come who also was looking for information and support. During our time together, we shared our stories about life with Celiac disease and the challenges we all face. Our group plans also to have fun together with pot lucks, perhaps some outings, guest speakers, etc., all to help us to thrive instead of just survive this journey.
We talked about the complexity of the disease and how diverse the symptoms and problems are that come along with it. I have found that if the Celiac disease is diagnosed early before it does much damage, you can live a near normal life and things can heal. But if you get diagnosed much later on in life and have had it all your life, you end up with a whole host of autoimmune issues and diseases. There lies the problem! Treating the other autoimmune issues, especially when there are more than one, can be very difficult. I ended up with two others in addition to the Celiac disease–Hashimoto’s disease (thyroid autoimmune disease) and Sjogren’s disease (a rheumatoid condition that affects the eyes and mouth with severe dryness). Sjogren’s is a disorder of the immune system that can be systemic, causing pain and inflammation. Difficulty in swallowing can also be a problem. There is no cure, but it can be controlled. The treatment is mainly focused on relieving symptoms. Eye drops are given for the dry eyes. If this is left untreated, it can lead to scarring on the corneas and even blindness if it progresses! The dry mouth has to be addressed also, because that can lead to problems with tooth decay and loss and gum disease. Regular dental visits and drinking a lot of water helps. In my experience, avoiding sugar is also beneficial.
Virtually any autoimmune disease can come from having Celiac disease. I have heard of it’s connection with multiple sclerosis (MS) and even lupus. Celiac seems to manifest differently in each individual. I have also heard it has over 300 symptoms that can occur, mostly while your still consuming gluten. A lot of those symptoms disappear, however, when you get off the gluten. And, people wonder why you don’t feel well. Ugh!
So, these are some of the issues to be talked about in the group. Becoming gluten-free is difficult all by itself (diagnosis and all), because you really have to be quite strict. Then, having these other autoimmune problems in addition can make it, not only complex but, frustrating and overwhelming to deal with at best. I would encourage anyone struggling with this disease to get involved with a support group, either in person locally or online somehow. It’s helpful to know your not alone. There is a wealth of help and information out there. The Celiac Disease Foundation a very informative website at: https://celiac.org where you can find a lot of help.
Remember, let’s try to thrive instead of just survive the journey. Be well my friends!
Iris
*For more Information on our Camano Island, Wa. support group and times you can e-mail me at stanwood@celiac.org
Featured image is Megan, Mary and Iris
Cy’s Mother’s day Gluten Free Breakfast Burrito
On Mother’s Day weekend my husband, Cy, wanted to cook me something special for breakfast. In light of the fact that I cook so much for him, every now and then he likes to cook something special for me. He’s a good husband and has trained well over the years! LOL! We’ve been married 36 years this May, and I couldn’t imagine life without him. Interesting fact–the very day we were married (May 18, 1980) in Massachusetts, was the day Mount St. Helen’s erupted in Washington State. Funny how things happen like that! Back then, I remember wondering if it was a sign of things to come. Nice weather was expected the day of our wedding. However, because of the eruption that day, our weather was actually affected all the way in the Northeast of the United States. Instead of the nice weather that had been predicted, it rained.
Living in Massachusetts then, we never dreamed that one day we would be living near Mount St. Helen’s. And, now, here we are! Gee I hope it stays quiet! Ugh! Two years ago, our son (Paul) asked us to move to Washington State where he lived and seemed to have settled. My mother and father had passed, and we felt it was time to be near him again. We are loving every minute of being close to him and not 3000 miles away like we were before. Of course we’re not with him every minute, but we see him often and it’s great!
Now back to the volcano. Not that I want to live that close to it, but here we are. Believe me, I’ve been thinking about it being 36 years since it spouted off. Oh no, is it going to stir again? I heard just the other day that there’s rumblings again. Figures. We come out here to be near Paul 36 years after the eruption. Not a peep out of St. Helens in all those years. We arrive, and now it’s starting to fuss again. I live in a sitcom, I’m telling ya! (Bostonian accent)! You know, I think no matter where you live, there will always be something. Life would be boring otherwise! A volcanic eruption is kind of big, though, don’t you think? I can’t picture myself running from hot lava at my age. Not an appealing thought, but that’s where my faith and trust in God comes in. I have to believe if something like that were to happen, God would provide for me and take care of me. I’ll start working out just in case! Lol! Like with 3 autoimmune diseases suddenly I’d become wonder woman right!
Anyway, here is my husbands culinary delight, and his love for me and his stomach. Try it out and enjoy! And hopefully next time I write, I won’t be talking about how I garnished it with a little volcanic ash. LOL! Just kidding–I hope.
CY’S BREAKFAST BURRITO
Ingredients:
4 eggs
1 finely chopped green pepper
2 green onion stalks, chopped in small pieces
3 small mushrooms, sliced
1 cup fresh baby spinach, chopped
1/2 cup shredded cheddar cheese (if you are lactose intolerant, lactose free cheese would be good too)
2 tablespoons Salsa (there are a lot of choices in gluten-free Salsas, any one you choose would be fine)
2 slices gluten-free Canadian bacon (there are a lot of gluten-free bacon’s in the store, just read the label to be sure it’s GF).
Mission tortillas soft taco shell, gluten-free brand
1/2 of a fresh avocado, sliced
optional: sour cream or yogurt
Directions:
- Spray a medium size pan with some cooking spray. (I use Pam to save on fat. You could also use a little butter, but not more than a tablespoon.)
- Place the bacon in the pan and cook until crisp, turning once.
- When the bacon is crisp and cooked, take it out of pan, and place on a paper towel to soak up any residual fat. Chop into small pieces and set aside.
- Chop green onion and pepper. Slice mushrooms.
- Lightly saute the onion, pepper, and mushrooms in a pan coated with cooking spray. Do not over cook or they will be too dry and shriveled. Set aside.
- Scramble eggs in a small bowl and add a little water. The water is to make the eggs more fluffy.
- Add the eggs to a pan with cooking spray again and stir on medium heat till light and fluffy.
- Remove eggs from pan and place in a bowl so they won’t over cook.
- In a medium pan add more spray and place tortilla in the pan. While tortilla is cooking, fill it with the ingredients you have made. I put the eggs first, followed by the vegetables, the bacon, and finally the cheese. Then, fold the tortilla over like a sandwich, and allow the tortilla to cook till golden brown, flipping once.
- When done, remove from pan and place on a plate. Garnish with avocado, salsa, and sour cream if you choose.
- Eat and Enjoy! (:
Samantha’s Roasted Broccoli
This week was my birthday! My son, Paul, and husband, Cy, planned a barbecue with 20 people or so invited. However, just two days before the barbecue, Paul was told he had to go to Italy on business. Loved the Italy part for him but hated not having him there. Well, the party went on anyway and was lots of fun, but my son was sure missed. He and his girlfriend, Samantha, came the night before he left for Italy to do a special dinner for me. I was glad, since they weren’t going to be able to be at the barbecue. So, they did a “mini barbecue” for me that Friday night. The menu included grilled steaks with gluten-free steak seasoning, a FRESCHETTA® gluten-free pepperoni pizza, baked potatoes, gluten-free macaroons, and a relatively easy recipe Sam made for us with Broccoli. Below is the recipe she shared. I liked not only how it tasted, but also how easy and fast it was to make. So here’s Sam’s roasted broccoli recipe. Enjoy!
Ingredients:
Broccoli
Olive oil
A sprinkle of salt
A sprinkle of pepper or to taste
Fresh minced garlic (amount to your liking). You can use garlic powder, but fresh minced is best.
Directions:
- Pre-heat oven to 450 degrees.
- Cut up broccoli into florets.
- Place broccoli in a bowl and coat with olive oil . The amount of olive oil will depend on your taste, but pour enough to thoroughly coat the broccoli.
- Place the broccoli in a baking dish.
- Season to taste with salt, pepper, and garlic. Toss well in the baking dish.
- Bake in oven until it gets brown, approximately 20 minutes.
This quick and easy recipe is so tasty! And goes with any meal as a side dish. Enjoy!
Information on Gluten free Drugs and vitamins
You know a lot of people have not considered medications they take when trying to be gluten-free. I know this, because when I first learned I had Celiac disease, I wasn’t aware that medications and vitamins had gluten in them. I’ve also had other people voice the same concern. I learned that this is due to cross contamination issues from being processed with other drugs that could also have some gluten exposure. Even if gluten isn’t added to the drug or vitamin, I learned I had to ask questions about how the drug is processed. I would say, “Okay, so you didn’t add gluten to the product. Well, is it possible the drug could be exposed to other drugs that contain gluten while made on a similar line? Do you test them to be sure?” Most companies will tell you if they are tested. If not, then I would avoid that product and continue your search for the medication you need that is made from a certified gluten-free company.
If they are tested, ask at how many parts per million they are tested at. By that, I mean most Celiacs can tolerate a small amount of gluten in products or food. Allow me to explain. I think it’s almost impossible to avoid gluten 100% since gluten is everywhere! So, it’s helpful to know that there is a threshold of tolerance that is safe to consume. The Celiac Institute shares that the threshold is a maximum of 20 parts per million. When a company tells you they test to the FDA’s standards, that’s what they mean. A lot of the supplements I take are tested at 5 parts per million, well below the standard of safety. I hope I’m being clear. If not, you can always post a comment, and I can explain with more clarity.
Below, I share a link that will make this easier, entitled: “The Gluten Free Alpha Drug List.” This is a list from A to Z of all the drugs that are safe for people with Celiac disease. They have been researched and tested and certified. If you go there, look up the medication you need to first see if it is there on the list. If it is, then it’s okay to take it. Then, look for a company name next to drug. You will need to have your pharmacist order the product for you only from that company. However, there are other drugs that could be gluten-free and safe that are not listed on this list. All that means is that they haven’t been researched. You can also get the company name from your druggist, and make the call yourself and ask the questions I’ve described above.
I hope this helps! It was a pharmacist who led me to the Alpha Drug list, and I have found it to be very accurate. Good luck and be well!
Iris
Here is the Alpha Drug list link:
http://www.glutenfreedrugs.com/list.htm
Mom’s Meatloaf Recipe–Converted to Gluten-Free
Mom’s meatloaf recipe
This is my mom’s recipe that she made often when we were growing up. A lot of the meatloaf recipes are similar, but when made by the hands of a loving mother it can be warm and unique! Back then, my mother used regular wheat bread or cracker crumbs. Also, because she grew up in a kosher home with her mother, she rarely used bacon or pork. Once in a blue moon, she would add bacon to top it. To be honest, I think she liked bacon but just wouldn’t always own up to it. My mother didn’t keep a kosher home, because my father was more Italian Catholic oriented. However, it was out of respect for her mother that she tried to maintain a lot of the kosher traditions.
Today, due to having Celiac disease, I use gluten-free bread crumbs. And, my husband loves eating pork. However, I do try to limit him on that due to health reasons and weight maintenance. Don’t tell him I said that! Oh, that’s right–he reads this stuff. Oh well! Anyway, with or without pork and with using gluten-free bread crumbs, it comes out just as good. The flavor of the type of crumbs I use taste delicious. My family loves it. Enjoy!
Ingredients:
2 pounds ground chuck
2 eggs
1/2 cup ketchup
2/3 cup of gluten-free bread crumbs (I use a company called Ener – G, or Gillian’s)
Fresh parsley
Salt and pepper
Onion powder to taste
A few 1/2 slices of bacon (optional)
a sprinkle of French’s Worcestershire sauce
Directions:
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Spoon out some ketchup for the bottom of the pan or casserole dish. Add a little water and mix until sauce-like.
- Form meat into an oval shape and place in pan.
- Squirt a few rows of ketchup across the top of the loaf.
- If using bacon, place a few slices across the top of the loaf. You can cook the bacon first for less grease, or put it on raw and let it cook with the loaf.
- Bake at 350 degrees for 1.5 hours or until cooked through!