Category Archives: Daily Life

Paleo (Gluten Free) Oatmeal Raisin Style Cookies

This recipe is adapted from the one found here, the best paleo chocolate chip cookies ever. I was never a huge chocolate chip cookie fan, but oatmeal raisin is my absolute favorite. If you read my blog regularly, you already know that. 🙂

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I’ve already posted a recipe for gluten free oatmeal raisin cookies, but these are different because they don’t use oats or anything. No dairy, no grain, no eggs – but don’t let that scare you – they are delicious!

Ingredients

  • 1 c. almond meal
  • scant ¼ t. sea salt
  • ⅛ t. baking soda
  • ¼ t. cinnamon
  • 2½ T. melted butter
  • 2 T. honey
  • 1½ t. vanilla
  • 2 T. shredded coconut
  • 2-4 T. raisins

Instructions


Preheat the oven to 350 degrees.


Mix the almond meal, salt, baking soda, and cinnamon.


Stir in the butter, honey, and vanilla.


Stir in the coconut and raisins last.


Bake for 10-11 minutes on a well oiled or parchment paper-lined cookie sheet (the edges should be golden).


Let them sit on the pan or remove to a plate for 5-10 minutes so they can firm up a bit.


Eat and enjoy! Hopefully, you will have more willpower than me and they will last a few days. If not, rest assured in knowing that they are quick to whip up another batch!


What do you think? Did you try them? Like them? Adapt the recipe again? Let me know!

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Filed under Cooking, Daily Life

Boka Restaurant Seattle Gluten Free

My work has me at an event at Hotel 1000 in downtown Seattle today, and their restaurant is called Boka. I always get nervous when I’m on site at an event and subject to whatever food might be available – and whatever chef might be cooking that day (if they know/care about the needs of those of us with celiac), etc.

I must say, I was pleasantly surprised with Boka. Their menu has several gluten free options – and they are noted right on the menu (always a plus). That helps to ensure in my mind that the staff all know why gluten free is important, and not just a fad.

I got the blackened salmon tostada, and it is delicious. It has a great mixture of flavors and textures (crunchy corn tortilla, mixed greens, flaky salmon and whipped avocado mousse that I loved). It is savory, with some nice tartness (lime), spice and saltiness that balances together well.

The staff I talked to was friendly and knowledgeable. They knew about celiac disease and how to handle food for me. They even came out and offered me a gluten free dessert – the “melon medley”. I’m not gonna lie, this dessert is pretty awesome! Check out the picture below. The perfect cap to a delicious lunch in downtown Seattle.

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Filed under Daily Life, Eating Out

What is Refractory Celiac Disease?

I have not been feeling well. And, when I really started to examine my symptoms, I realized they have been going on for quite a while – at least six months. I’ve had stomach issues, incredible lethargy, headaches, and just all around feeling like garbage. I feel a lot like I did three years ago before I was diagnosed with celiac disease.

If you know me in person or really read this blog, you can attest to my strictness on the gluten free diet. I don’t sneak cookies every once in a while or bend the rules. I am definitely living the GF lifestyle. I am really careful about cross contamination as well.

To see if it would help me feel better, I recently (about two months ago) stopped eating sugar. I’m off refined sugar, artificial sweeteners and high fructose corn syrup. I feel less hungry and a little better I guess…but something is still wrong.

I thought, “Maybe it’s dairy? Maybe I should stop eating all carbs? Should I go paleo?” Before doing anything drastic and cutting every food category in the book, I opted to consult with my gastroenterologist.

I’ve researched a lot before going in – hearing others talk about leaky gut, lactose intolerance, GFCF and more. So I thought I was prepared for what the GI would say.

So, I explained all this to him and he scheduled me for blood work and another upper endoscopy to test for refractory celiac disease. When I heard that I thought, “what the heck is that?”

I researched (obviously) as I walked out the door of the GI and I’m not too excited about the options. Apparently, refractory celiac disease is really rare – <10% of those with celiac disease have it. It is a condition where even eating a strict gluten free diet doesn't repair your intestines and you continue to have symptoms. Which led me to ask myself, "What are the options for feeling better?"

The answer? Not great.

There are two types – type 1 which is less severe and type 2 which is rarer and more severe. Type 1 puts you on nutritional support which provides nutrients/food through intravenous means to bypass the intestines. And could include a special liquid diet. You also probably have to start taking steroids. Yay.

Type 2 is classified by many as non-Hodgkin lymphoma – you can read up on that if you want. Not a good option.

So, I go in for my endoscopy in one week and I've been sitting with this question for a week already. I asked the doc what he thought it could be if it wasn't RCD, and he said it might be IBS. I hate the thought of something with no real relief in sight. So…I don't know what I'm hoping for when I go in next week. I just want to know what I'm dealing with so it can start to be fixed. Is that too much to ask?

Learn more about refractory celiac disease.

Thoughts, tips or questions? Send ’em my way. I’ll keep you posted on what I find out.

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Filed under Changes, Daily Life, Medical Tests, What is Celiac Disease?

Is Rice Gluten Free?

For those of us that have been gluten free for a while, this seems like an obvious question. However, I want to make sure this blog helps everyone – especially the newly diagnosed – so I’m adding in some of the basics.

I get asked all the time by non-celiacers about different grains to see if I can eat them or not. Very commonly I get the question, “Can you eat rice?” Or, “Is rice gluten free?”

I remember when I was first diagnosed, when I started to hear what gluten was, I had the same thoughts. This also led to thoughts/questions about corn, potatoes, quinoa, spelt and many more. I will have more posts about those grains (and others) soon.

In short, yes, rice is gluten free. You are safe eating it, but watch out for accidental cross contamination. You done want to boil rice in a pot that just had whole wheat pasta or something. And, traditional soy sauce is not gluten free (neither is teriyaki sauce – which is comprised of soy sauce and other ingredients) but there are alternatives. I use gluten free tamari and can’t tell the difference. It is available at almost any grocery store in the Asian foods section.

So, eat all the rice you want and watch out with eating in Asian restaurants (because of the soy sauce). It isn’t traditional Chinese food, but PF Changs is a great option for gluten free. They use separate bowls and plates and cook with different pots and pans – gluten free shrimp fried rice is one of my favorites! They have complete meal options and a large gf menu.

Do you have any gluten free recipes using rice that you love?

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Filed under Changes, Cooking, Daily Life, Eating Out

Gluten Free Slow Cooker BBQ Chicken

In honor of the SlimKicker contest going on in this blog to win a slow cooker I thought I’d post today about a recipe for BBQ chicken I made in my crock pot a couple days ago. It’s super easy and really good. I made more chicken than we needed and I’ve used it in two other yummy recipes I made up since then (future posts coming soon!)

So, here is the recipe:
– Place 4-6 chicken breasts (frozen is ok) in the bottom of your crock pot or slow cooker.
– In a bowl, mix1 bottle of Sweet Baby Ray’s BBQ Sauce, 1/4 cup brown sugar, 1/4 cup vinegar (I used apple cider vinegar), 1 tsp red pepper flakes, and 1 tsp garlic powder.
– Pour over chicken. Cover and cook on low for 8-10 hours.

Easy peasy! We ate them on some premade GF ciabatta rolls, with a side of veggies, but they would be great just alone with a side of veggies and potatoes or something. I found the chicken was a bit spicy, so if you don’t like spice, I’d do a half tsp of the chili flakes.

For the other recipes I used with the leftovers, shred the leftover chicken using two forks and place it in the fridge. Next – BBQ ranch chicken pizza!

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Filed under Cooking, Daily Life, recipes

Chai Tea Latte Gluten Free?

I am the 1%. The 1% of adults in this country (more specifically in Seattle) who don’t drink coffee. (Insert gasp here). I do, however, love a good chai tea latte.

Once I got diagnosed with celiac and went gluten free, I became very skeptical of anything thicker than its counterparts. It led me to wonder if my delicious, creamy chai tea latte was thickened with gluten.

Thankfully, this tasty treat is gluten free whether in its powdered or liquid forms – yay! So, that is one more thing I can have just like I used to (without modification) which is always a treat.

Note: Tazo Chai Tea (liquid) and Oregon Chai (liquid) are both gluten free and this is what Starbucks uses. When I researched other chai teas (liquid and powder) they all claim to be gluten free as well.

Is there a drink you used to love that isn’t GF (Orange Julius anyone!)? Have you found a liquid or powdered chai that is not gluten free?

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Filed under Daily Life, Eating Out

Gluten Free Flour Conversion Chart

So, I cannot claim this because I didn’t actually make it and I can’t confirm the accuracy of the ratios because I haven’t tried making anything using them yet, but this chart is awesome! I saw someone that shared it on Facebook and there is no author, but I just had to share. I hope it helps you!

Do you use a different conversion chart you would recommend? Please share it!

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Filed under Changes, Cooking, Daily Life