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LiveLifeCeliac

Living Life with Celiac Disease

Siete Tortillas

Raise your hands if you miss tortillas 🙋‍♀️

Siete Foods has several different flavors/blends to choose from. We have tried the Almond flour tortillas and the Cassava flour tortillas; both are delicious.

They also make authentic Tortilla chips. We usually do the sea salt flavor, they remind me of a popular restaurant brand tortilla chip.

On the back of each package is the Garza family story and how their brand was born. Great story and great tortillas/tortilla chips!

It was quesadillas for breakfast this morning.

Featured post

Hope for the Future

“Bacteriotherapy changes the immune system’s wiring in an allergen-independent fashion, with potential to broadly treat food allergies rather than desensitizing an individual to a specific allergen.

Read the full article below:

https://www.sciencedaily.com/releases/2019/06/190624111545.htm

Live Life Celiac Ranch

Our own version of Ranch dressing. So good and belly friendly (egg-free mayonnaise can be substituted) that you may start eating salad for breakfast! We use Spectrum cage free egg mayonnaise and use the jar to not only measure out the kefir, but also to store some of the ranch dressing afterwards.

 

How I Get Myself Sick Every December

You would think that at 51 years old I would have figured out my body by now. I am usually great at seeing patterns all around me, but when it comes to my own life, I become oblivious. So here is how I solved the mystery of my annual December flu.

It’s really quite simple but it started with my 4-year-old grandson. Like me, his mom and his aunt, he has corn and wheat allergies. When he spends a day/days with his dad, he comes home glutened and then runs a high fever that night or the next night. It happens to him month after month, gluten=high fever.

So why, knowing this, would I attend three different holiday parties and risk eating food that is supposedly “safe”? Because I just want to be normal once in a while. I think that everyone on a special diet fudges once in a while hoping that “this time will be different.” That may be okay if you give up sugar or caffeine, but not when it comes to an autoimmune diet.

Those of us who have autoimmune conditions such as celiac disease or other food related allergies need to remember a couple of important facts before consuming something questionable.

  1. If you don’t make the food, it isn’t safe, realistically we all know that as a fact. I call it the onion ring in the french fry situation. No one cares about your allergic reaction as much as you do.
  2. If you eat something you are allergic to, you are going to get sick, and not just food allergy sick. It’s an autoimmune response…. if your body is sending all your white blood cells and defenders to your gut to kill the food, and everything around it, it’s not protecting you from viruses and germs in your environment. Basically, all your defenders left their post when you needed them the most.
  3. You’re going to lose 1-3 weeks of your life! Is that steak, salad or casserole worth it? At least one week will be with the fever, the potential cold or flu, the digestive issues, the nausea, and let’s not forget the fatigue. December is a bad time to have fatigue and it lasts three weeks for me. Now don’t forget to get out the Christmas cards, prepare for overnight guests, family dinners, wrapping gifts, shopping, etc.
  4. You are going to be emotional. As if bloating, diarrhea, constipation, hives, fatigue, a fever and possibly a cold or flu weren’t bad enough, you are most likely going to be moody. I am moody 2.0 otherwise known as irritable, short tempered and just all-around b!tchy. Since you most likely will suffer from insomnia with or without the cold/flu issue, your patience will be hair trigger thin. Add anxiety and depression to that and Christmas is not looking very merry.

So, on this first day of the new year, I am hoping that this will serve as a reminder to me, and maybe you, the next time you plan to attend an event or holiday party. This year, I am going plan ahead, make my own meal and pack it in my bag to eat next to my hubby. I am not going to avoid holiday parties, just the food that is poisonous to my body. So if you are like me, Christmas cards will be going out in the mail before Valentine’s Day and if all goes as planned, before Christmas 2018.

Here’s to a happy and healthy 2018 filled with family, friends and safe food!

Blessings,

Kate

3 Ingredient Naan (Indian Bread)

I am going to get to the point…. This is awesome! Think warm pita bread; slightly chewy, warm, wonderful bread with flavor! I couldn’t stop eating them as they came off the stove (it took some self control to get this photo for you).  I hope you enjoy them as much as I do, please comment below how you like them or what you did to change them up a bit.

Ingredients

Instructions

  1. Mix all the ingredients together.
  2. Heat 6″- 9 ½” pan over medium heat and pour batter to desired thickness. I used a ¼  cup measuring cup to pour the batter into the pan. If you prefer a larger naan, use a 9.5 in pan and use half the batter for each one. Use a small amount of batter, spread thinly to use as a dessert crepe.
  3. Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side. It Does take a bit to cook, I wrote this post while cooking my batch.
  4. Enjoy!

Recently, I have had some increased food sensitivities and find myself symptomatic more than usual. The worst part of food allergies is the lack of social enjoyment. Being married for 30 years is hard to celebrate when you are limited to where you can dine out.

Sushi has been our night out meal for at the last two years. We go to the same two restaurants and life was good! Past tense. The last three to five visits have been discouraging. In spite of the fact that the owners, sushi chefs and wait staff know us and our allergy to gluten, we have been getting sick. The last two times I even asked them to use a fresh preparation surface and a fresh knife, but still got sick. Normally, we will not give a restaurant so many chances, but this was a safe haven for two years!

Because of our corn allergy, it could be they are using a new thickener or vinegar that contains corn syrup, dextrose, citric acid, or one of the other hundred names for corn.

Starbucks has recently let me down further as well. Their coconut milk contains corn dextrin and xanthan Gum. Their almond milk contains xanthan gum and their soy milk contains sodium citrate (corn derivative). With no corn free, non-dairy choices, I have begun to cary coconut milk powder in my purse to add to their house coffee.

Cold Stone, Baskin Robbins, and every ice cream parlor I have contacted locally use corn syrup in their recipes. Even new places that boast “homemade ice cream!” contain corn syrup. Date nights are not the same without the repertoire of “where do you want to eat?”

Early this month I spent time at what I like to think of as the original Google, Barnes and Noble. I roamed the cookbook aisles looking for insight. Gluten free cook books contain recipes using corn and dairy. Vegetarian cookbooks contain a lot of cheese. I found what I was looking for in The Autoimmune Paleo Cookbook and Action Plan. I highly recommend this book to anyone with more than one digestive disorder (but no nut allergies). So far each recipe that we have tried has been a winner. If you want to try out some recipes without the benefit of the educational pages, search Pinterest for “Autoimmune Paleo Recipes.” I am filling up a notebook with some winners from there too. A pause to say thank you Lord for allowing me to eat coconut and almond flours.

The diet allows for zero sugar with maple syrup or honey very rarely. But…. there are times when I just need one bite of chocolatey goodness. I found Coco-Roons last month and in spite of the fact that there are only 8 cookie balls in a bag, they are so satisfying that I only need to eat one or three a week.

I am on the road often for appointments and meetings each week. Food portability is a must! I try to pack something pre-cooked or fresh to take with me when I travel, but sometimes weather or time prevents me from packing ahead. I keep a couple RX Bars,  Mighty Bars, and Ningxia berry juice packets in my bag at all times. This way if I find myself away from home longer than expected, I am safe from the hangries and the glutening. If you are not cutting out grain, check out The GFB they have amazing gluten free bars and a new portable warm cereal that converts from bag to bowl for easy eating on the go. Just add hot water! Their customer service is amazing and they offer discount coupons for online shopping all the time.

Lastly, ice cream. We may not be able to spend date nights at the ice cream parlor like we did in the 80’s and 90’s, but I found an ice cream that even my hubby likes to eat. NadaMoo! organic and non dairy ice cream. Most of the flavors are corn free, all are gluten and dairy free. If you have not had chocolate chip cookie dough ice cream in years, let me tell you, you will shed tears of joy after one bite of Cookies and Cream (well at least I did). The Pistachio Nut flavor reminds me of spumoni ice cream without the chunks of fruit in it and the Mint Chocolate Chip is just plain yummy.

Do you have a special “emergency travel food” in your bag? Comment below, we would love to hear new ideas. None of the items recommended above were given to us by the supplier, or even suggested to us by the supplier/manufacturer. We do all the research through trial and error, so you know it is unbiased.

Don’t forget, we are not doctors and do not pretend to know everything about celiac disease. We know what is working for us. We offer tips and tools to help you deal with the discomfort of being gluten intolerant, but are not specialists. Consult your doctor or specialist if you are suffering with any kind of pain or discomfort that is not normal. Trust your instincts when it comes to your body and be your own advocate for better health and wellness.

Blessings,

Kate

World’s Best Ranch Dressing

I found this recipe at Barefeet in the Kitchen and it was amazing!!! It was easy to make and tastes better than ANYTHING available commercially!!! There is one drawback, if you are lactose intolerant…. take precautions if available. Samantha and I chose to throw caution to the wind and it was a mistake (that we would probably make again… it was that good!).

Enjoy!!!

 

Yield: about 1 1/2 cups

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
3/4 – 1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper

freshly squeezed lemon juice to taste, approximately 1-3 teaspoons, adjust to taste

Instructions:

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Notes from Barefeet in the Kitchen:

I frequently swap plain white vinegar for the fresh lemon juice in this recipe. Both acids work beautifully to provide the perfect amount of tang in the dressing.

http://barefeetinthekitchen.com/homemade-ranch-salad-dressing/

Fresh Spring Roll Wrap

I love portable foods and these travel great as long as you separate rolls with parchment paper. 

We have been wrapping warm veggies, cold veggies, cooked, raw, you name it, we are wrapping it. Below we used cooked rice that had been cooled overnight in the fridge. All other ingredients are fresh. You can pick and choose your own ingredients, below is our process in pictures. ​

Place, one at a time, in warm water until soft

Place on flat surface. We are using a clear cutting board. 

I like adding the leafy greens first, they look nice when wrapped. 

Continue adding ingredients

Slightly stretch and fold 

Repeat with the sides

Fold over and eat or place on parchment paper, careful not to touch or they will stick & tear. Dip in Tamari sauce, hot sauce, or any favorite GF sauce. 

 

Enjoy!

Can be refrigerated over night. It will soften the texture of the wrap. I like my cold ingredient wraps better the day after and my warm ingredient wraps better fresh. Broccoli & Rice is awesome warm. 

Rice Paper/Spring Roll Burrito Wrap

It’s not a fluffy, doughy wheat tortilla, but it seriously works and works well! Use some hot sauce or blended salsa for dipping to complete the flavor. 

Ingredients:

2 cups whole beans, cooked

1-1 ½ cups Rice, cooked

Handful of fresh spinach leaves, chopped

1 bunch green onions, chopped

2 whole avocados, mashed

1 package Spring Roll Skin


Process:

Combine all ingredients, except rice paper (it tastes better than it looks)


Heat ingredients, if not already warm

Soak rice paper in warm water to soften

Place on flat surface

Add ¼ cup (approx) of bean & rice mix to middle

Slightly stretch while folding first end over Repeat for each side

Roll snugly 

Place on parchment paper, do not allow to touch or they will tear, until beans & rice mix is used. 

Makes 10-12 rolls

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