Make your request

Since the Ralphs here in Orange located off of Chapman Ave near the CA-22 doesn't offer gluten-free products, I thought I would check out their website to see what they have to offer.

I mosey on down to ralphs.com and work my way through a bunch of nothing to find the Search section under special orders. I type in Gluten-free. Up pops a listing of Bob's Red Mill products, some McCormick's meatloaf/seasonings mix, and my favorite Tumaro's Tortillas.

Ok FIRST of all, three things? I mean really now, a huge supermarket only offers three things that are "gluten free" on their ONLINE purchasing section?

Second of all, McCormicks and Tumaros are NOT gluten free! I went to their websites to check and Tumaros Tortillas are clearly made of wheat flour and McCormicks warns that they cannot declare any of their seasonings as gluten free.

Not Only is Ralphs failing to deliver GF products. They are LYING!
They say you can special request items by listing the product brand and name of product with a description, but they don't guarantee they will get it.

I'm not asking Ralphs to stock shelf after shelf of gluten-free product, that's why there is Whole Foods, Trader Joe's, and smaller health food stores. I'm just asking for some basics, and for them to not lie.











for: Ralphs
love: Me


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Todays Recipe

Crépes w/Chicken, Asparagus & Mushrooms











Recipe and Photo Courtesy of Glutenfreeda.com


Ingredients:
For filling:
3 Tablespoons unsalted butter
2 Tablespoons gf flour
1/2 cup, plus 2 Tablespoons milk
1/3 cup gf chicken stock
2 Tablespoons shallots, chopped
2 large button mushrooms, chopped
1 cup cooked chicken, chopped
1-1/2 Tablespoons dry Sherry
1/2 lb. thin asparagus, trimmed
1 teaspoon unsalted butter

For crépes:
1/2 cup gf flour
1/2 cup milk
2 large eggs
2 Tablespoons unsalted butter, melted
Pinch of salt
Few grates of nutmeg
1 Tablespoon unsalted butter

For topping:
1 large egg yolk
5 Tablespoons chilled heavy cream
1 Tablespoon unsalted butter


Directions:
For filling:
3 Tablespoons unsalted butter
2 Tablespoons gf flour
1/2 cup, plus 2 Tablespoons milk
1/3 cup gf chicken stock
2 Tablespoons shallots, chopped
2 large button mushrooms, chopped
1 cup cooked chicken, chopped
1-1/2 Tablespoons dry Sherry
1/2 lb. thin asparagus, trimmed
1 teaspoon unsalted butter

For crépes:
1/2 cup gf flour
1/2 cup milk
2 large eggs
2 Tablespoons unsalted butter, melted
Pinch of salt
Few grates of nutmeg
1 Tablespoon unsalted butter

For topping:
1 large egg yolk
5 Tablespoons chilled heavy cream
1 Tablespoon unsalted butter

Serves 4

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I think we, the gluten-free community, should work to make our supermarkets cater to us. We need gluten-free items. They need customers

Celiac in the UK

I've decided to spend my Spring Semester of 2008 studyingat Middlesex University in London, England. That is of course if I get into the program. If i don't....I can't be held responsible for what may happen ; )

Like the good little student I am, I did a little research on celiac disease and gluten-free stuff in London. I found this site
http://www.coeliac.co.uk/ (i'm not embedding because my hyperlinks don't seem to be working properly...). Like a true Brit there is an extra letter in celiac and everything. Then again, maybe it's just us Americans who are lazy and took out that little "o". Edit: As it turns out, cOeliac is a completely legitimate way to spell it in both America and England. Apparently I'm just oh so uncouth and uncultured. According to the website, if you have gluten sensitivity in anyway you gotta get a prescription for gluten-free foods.










Basically it seems that England treats gluten sensitivites/Celiac disease like an actual disease. The subheading on the website even says "The charity for people with coeliac disease and dermatitis herpetiformis. ok I have NO idea what that last thing is but it has the word "herpe(s)" in it. They offer a "fundraising" section, where people can raise money to help those with celiacs. I gotta research this more so I can get the full benefit of a prescription for GF foods while in England.

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Todays Recipe

Avocado, Shrimp & Mango Tostadas









recipe courtesy of Glutenfreeda.com


Ingredients:

1 Tablespoon unsalted butter
1 garlic clove, minced
3/4 pound medium shrimp, shelled and deveined
6 Tablespoons fresh lime juice
1 mango, peeled and diced
1 avocado, peeled and diced
1 jalapeno pepper, seeded and minced
1/3 cup chives, finely chopped
4 corn tortillas
1 can black beans
1/4 cup gf chicken broth
2 cups romain lettuce, torn into bite size pieces
1/2 cup gf sour cream


Directions
Preheat oven to 400 degrees F. In a small bowl, roughly mash beans - leave some whole. Add chicken stock, stir to blend. Microwave on high for about a minute or until hot. In a medium skillet, melt butter over medium-high heat. Add garlic; saute for 30 seconds. Add shrimp and saute for 2 minutes or until pink and opaque. Remove from pan and place in a medium bowl. Let cool for a couple of minutes. Place tortillas on a cookie sheet and bake in the oven at 400 degrees for about 8 minutes, turning halfway through, or until crisp. Meanwhile, prepare mango, avocado, jalapeño pepper and chives. Add to shrimp. Toss with lime juice. Adjust seasonings to taste with salt and freshly ground black pepper. To assemble, place tortilla on plate, top with black beans, followed by romaine lettuce, shrimp mixture, and a dollop of sour cream.
Serves 4

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I've slowly become addicted to corn tortilla chips. This is no bueno.

It's a Biggie

Ralphs is a part of the Kroger corporation. Who are they?








That's just a few of the supermarkets associated with the Kroger Company. With so many supermarkets reaching so many people...why can't they reach us? The consumer who needs something a little different. A little less gluten.

How is it that the Kroger company will put gluten free items in the City Market in Winterpark, CO when they can't put any in the Ralphs in Orange, CA?

The View on Celiacs

I know this aired a month or so ago, but it's still a very informative segment the View did on Celiac disease. Watch and Learn my dears.

A little Anecdote

I'm reading this book called Dangerous GrainsWhy Gluten Cereal Grains May Be Hazardous to Your Health by James Brady, M.D., and Ron Haoggan, M.A.


















Ook so when I say reading, I really mean skimming. The book basically details all the effects that ingesting gluten might have on a person i.e. bowel disease (what a nice starter ^_^), Autoimmune Disease, Heart Disease, hair abnormalities (early graying), and even flatulence. Doesn't eating gluten sound soo tasty?

Anyhow, there are little anecdotes in the book to break up some of the medical jargon. One I read was/is particularly...effective. I thought I would share.

An Extreme Reaction to Gluten
~ Deni W.
In 1991 I started having digestive symptoms and losing weight. My doctore started testing. Eventually, during a visit to the doctor I mentioned that I seemed to feel better in the morning if I ate Cream of Rice cereal. The doctor mentioned that there was a rare disorder called celiac sprue and urged me to try a gluten-free diet. I did start feeling better for a while -- but not for long. The weight loss continued. I started becoming "clumsy." I'd drop things and seemed to trip over my own feet. My hands and feet began to feel like they were rubber reather than skin. I lost more weight. With more meds and continued testing, I had so much abdominal pain that it was difficult to function. I was exhausted all the time, and I started having panic attacks. I lost 85 of 215 pounds. I am a tall woman -- but I looked like a concentration camp survivor. I also experienced spontateous bruising, I would watch as a spot on my arm or leg would swell, hurt like heck, and then turn vibrant purple.

In January 1992, I was hospitalized. I could barely use my left hand. I was cold all the time. I was all I could to to stay awake. I was having severe head pains and still losing weight after more testing, a psychaitrist was called in. He annoucned I had what was then called a major affective disorder (depression). I was counseled for anorexia. My guts hurt, my bowel movements were foul, and I was tired of trying to stay alive.

Though still on a gluten-free diet, I was worse than when the doctore first suggested celiac disease. My salvation came when a hospital dietitian was monitoring my food intake due to suspicions of anorexia. The dietitian brought me a photocopy of a booklet about celiac disease. On the last page there was a blurb about making sure your medications had been checked to assure they did not contain gluten. A call to the pharmacist confirmed that 9 of 11 medications I was taking contained gluten. As soon as I stopped taking all but my thyroid meds, I started getting better.

I slowly got my energy back. I started feeling human again. My body had deteriorated so much that it had been devouring itself in an attempt to find protein. I was starving to death.




So basically even our medical doctors are poisoning us with gluten in medicine. This is an extreme case, and in fact, most people who have celiac are overweight. Gluten is really a very dangerous protein. Gotta watch out!

Schools shortcomings

I've been having stomach issues all day, and partly I think it has to with the coffee and lack of food i'd eaten. I wasn't hungry and I didn't really have much time/availability of GF options at work. So anyhow, my stomache FINALLY goes away around 7, juuust enough time to eat at my schools cafeteria. I'm walking on in with my friend Kristen to get me some grub, and I see a meal choice of: Fried Calamari (a year ago I would've been down), Breaded Lemon Ginger Chicken with Rice (once again that's a clear no), and Pad Thai with Tofu.














Traditionally Pad Thai is made with Rice Noodles. Therefore, it's typicaaally safe to eat. But you never know, especially with cafeterias. I ask. "What sort of noodle is this? Is it rice?"

I would assume the chef (s) would know the answer to this very simple question. The guy goes to the kitchen to find out, and this is where I find out....they have NO idea. Apparently, this Pad Thai comes from a box. They threw the boxes out. HAH. Oooooh good ol' cafeteria, how I love your "accommodations". I didn't want to take any chances since my stomach had already been acting up. Grilled chicken with cold roasted potatoes it was.

I really really can't wait to have my own kitchen. siigh.

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Todays Recipe!


Quinoa Tomato & Mozzarella Salad














Recipe Courtesy of Glutenfreeda.com

Ingredients:
2 cups diced tomatoes
3/4 cup diced fresh mozzarella
3 Tablespoons minced shallots
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 garlic clove, minced
1/4 cup chopped basil
1 cup quinoa***


Directions:
Combine tomato, mozzarella, shallots, 1 Tablespoon olive oil, garlic, salt and pepper in a medium bowl and toss. Let marinate for 30 minutes.
Bring 2 cups water and quinoa in a medium saucepan and bring to a boil. Reduce heat to simmer, cover and cook about 15 minutes or until all the water is absorbed. Let stand for 5 minutes then fluff with a fork. Add quinoa and marinated mixture to a large bowl. Add basil, toss to mix and season to taste with salt and pepper.

Serves 4-6

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***What the heck is Quinoa? Basically it's another type of grain (Gluten-free of course) that has more nutritional value than wheat. Wikipedia (How much do I love Wikipedia, by the way? Oh sooo much) says that Quinoa is a good source of fiber, protein, and easy to digest. In fact! NASA is considering using Quinoa as a crop to produce the food for longduration manned spaceflights. Yea, I think that means Quinoa just kicked Wheats little toxic behind. sucka!

I'm thankful for...

all things gluten-free! I'm also thankful I'm not lactose intolerant, because if I couldn't eat chocolate I think I might die. It's pretty much the one good thing in my life right now. When I found out I was gluten intolerant the doctor stressed to me that I could have a healthy and GF diet. He said, "just because snickers and m&m's are gluten-free...that doesn't mean you should only eat M&M's."

WELL Mr. Doctor. I could. I could very easily and happily ingest bit after bit of dark chocolate.









mmmm...

Of course I don't only eat chocolate, because that would just be irresponsible of me.
In fact, I eat rather well. There are so many options that are Gluten-free that aren't made especially to be gluten-free.
All meats, veggies, and fruits are naturally GF. On top of those little delights are the starches such as potatoes, corn, and rice!









These things are natures candy



Whenever I explain to people what it means to be gluten-free they feel so sorry for me! When really, I feel sorry for them! They are missing out on so many wonderful natural joys because they are so engulfed in the plain sandwhich or pasta dish. As a result of my diet being limited, my imagination and food creativity have been broadened. I eat better in my schools cafeteria, without any special meals made for me, than I did before I was diagnosed.

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Today's Recipe:

If there is one thing I love more than cake, it's cupcakes

Flourless Chocolate Ancho Cupcakes
Makes 12 cupcakes. Set oven to 350 degrees
















Recipe taken from Vanilla Garlic




Ingredients:

Cupcake
8 oz of semisweet chocolate (60% cacao)
3/4 cup of butter, room temperature
1 cup of sugar
4 eggs, separated, room temperature
2 1/2 tablespoons of ancho chili powder
pinch of salt

Icing

3 cups of heavy whipping cream
1/3 – 1/2 cup of powdered sugar





Directions:

Cupcakes
1) Preheat oven to 350 degrees. Break the chocolate into small pieces and melt it with butter over hot water in a double boiler type fashion.
2) Beat the egg yolks with half of the sugar until light and creamy.
3) Fold in the melted butter and chocolate mixture to the egg mixture. Fold in the ancho chili.
4) Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. 5) Fold in the beaten egg whites to the chocolate mixture.
6) Spoon into cupcake papers. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 30 minutes. The cupcakes will collapse due to no flour.


















7) Let cool for 8 minutes, then use a knife to slowly and carefully work out the cupcakes. They can be fragile but if they break or goosh a bit, whatever. You'll probably need a fork to eat these anyway. Put a mound of whipped cream on and dust with cocoa powder and serve.


Icing
Place together in a mixing bowl until big, billowy and holds very stiff peaks.

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I should just swear off all fast food

Travelin...GF style

So I'm hoping to study abroad the spring of '08. Originally I wanted to go to Paris, France, but through some ration of good luck the paris program for the spring isn't offered anymore at my school. Now I'm not sure where to go. Italy? Spain? Some english speaking country? who knows?!?

However, wherever I end up going I will have to learn how to eat a GF lifestyle there. (and I might need to learn how to say "gluten- free/ NO wheat/etc. in the local dialect of my destination). Traveling with such dietary restrictions is very difficult, but I found this site that should help. Gluten Free Passport initially trys to sell you a book, but it also gives great tips for travelling and flying. That includes ordering GF meals on your longer flights. I wish I would've known how to do that earlier! No more plain iceberg lettuce containers.











yuck

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Recipe time! whoo!

Baked Penne with Tomatoes, Mozzarella & Sausage







Photo and Recipe Courtesy of Glutenfreeda.com


Ingredients
1 teaspoon unsalted butter
2 Tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
3/4 lb. gf Italian sausage***, bulk or removed from its casing
1/4 cup dry red wine
1 35 oz. can of whole plum tomatoes, juices reserved
2 Tablespoons fresh oregano, chopped
1 cup ricotta cheese
1 cup freshly grated Parmigiano Reggiano cheese
Pinch of nutmeg
1/3 cup Italian parsley, chopped
1 lb. gf penne
1/2 lb. fresh mozzarella
Salt and freshly ground black pepper



***GF Italian Sausage Ingredients:
1 pound ground pork
1-1/4 teaspoon fennel seeds
1 teaspoon anise seed
1 teaspoon paprika
1-2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoons coarse ground pepper


Directions

Preheat the oven to 425°F. Lightly grease a large shallow baking dish with unsalted butter.

Bring a large pot of salted water to a boil. Cook pasta according to package directions or until al dente. Drain.

In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the onions and sauté for about 5 minutes. Add the garlic and sausage and sauté until sausage is browned. Season with salt and freshly ground black pepper. If there is a lot of fat in the pan from the sausage, remove most of it, but leave a little to add flavor to the sauce. Add the red wine to the pan and bring to a boil; boil until nearly all of the wine has evaporated. Add the tomatoes and their juices and cook, uncovered, at a simmer, for about 10 minutes. Add the oregano and adjust seasonings to taste with salt and freshly ground black pepper.

In a large mixing bowl, combine the ricotta and half the Parmigiano Reggiano cheese, the nutmeg and parsley. Season to taste with salt and freshly ground black pepper.

In a large bowl, toss the pasta with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour mixture into the prepared baking dish and sprinkle with remaining Parmigiano Reggiano cheese. Bake uncovered until lightly browned on top and bubbling, about 20 minutes. Serve.


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When I get a kitchen, my pictures will come straight from MY camera!

It's been awhile...

That week long break of skiing with my parents threw me off my game. Fear not, however! I'm back, and I have lots
to say.

I'll start off with my ski trip.


I met my parents in Denver, CO (the process to get there was hellacious, and i spent a full day in the airport only to go back to my dorm room. that's not the point here though). We were to embark upon a week of skiing in Winterpark, CO. I, along with my two wonderful GF parents, have never been skiing or done any sort of snow sports. I'm from Texas. We don't know what that white cold stuff is. At first I though I would try snowboarding, but after the first day I had twisted my knee and decided to give up. I got food poisoning and was out of commission the next day. Eventually I got on some skis and had a grand ol' time flying uncontrollably down the mountain.













Dad, Me, and Mom...after our first (terrifying) day down the mountain


Winterpark is pretty small. So I figured there wouldn't be very much my family could really eat. My parents felt the same way and brought an abundance of GF things including pancake mix, brownie mix, and corn pasta. It turns out that Winterpark has a little store that advertises all the wonderful gluten-free products it sells! In fact, the grocery store (CityMart) across from our resort/lodge had gluten-free products. They had a variety of GF flours. Ralphs doesn't even do that.

Hear that Ralphs? This little store in this little town in Colorado carries gluten-free products, but YOU! You who are located in BIG metropolitan areas in California have nothing. nada. zilch. rien. I'm ashamed of you Ralphs. Being shown up by small town grocers.


My parents and I ended up feasting on an array of gluten free dinners and with delightful brownies and chocolates. I must say, I will whole-heartedly declare that GF pancakes are so much better than regular pancakes. They are naturally sweet, and my dad knows how to make them light and fluffy. mmmm I could go for a short stack right now actually.

When we went out to restaurants the waiters all seemed to know what gluten was. One of the bar tenders at a restaurant at the bottom of the mountain has Celiacs. Strange how a small town is more educated about gluten than Orange County.

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Today's Plate!



Breakfast:
Fat-Free Strawberry Yogurt with my favorite brand (Bakery on Main)of Gluten-Free Granola with some English Breakfast Tea


Lunch:
Grilled salmon and salad greens sprinkled with olive oil and balsamic vinegar, Raspberry frozen yogurt w/ sprinkles



Dinner:

How's a picture work for you?











That's Thai Kitchen Noodle Cart. They have a fantastic array of gluten-free microwavables. They are low in calorie and taste AMAZING. I absolutely love asian cuisine! mmmm

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My parents are in NYC right now, and they went to Risotteria. I spoke about Risotteria in a previous entry, and I am insanely jealous of them. I'll find out what they thought and let ya'll know!