Be Free For Me Blog

Cheese, Cheese, I LOVE Cabot Cheese!

Like some people love chocolate – my thing is cheese. I love cheese.

I would never even think about eating a plain ‘ole hamburger, especially since a lot of times, I forgo the roll. Plus, to me most foods are meant to be smothered, melted or complemented by cheese.

And if I’m going to eat cheese – I want good stuff, but at a good price.

That is why one of my favorite cheeses is Cabot Cheese. Made right here in the USA, in New England, in the state of Vermont. Local yum. My favorites are the 50% Reduced Fat Pepperjack (great for recipes) and the Seriously Sharp Cheddar (my favorite snacking cheese). 

All Cabot products are lactose and gluten free too. Check out: http://www.cabotcheese.com

That’s a reason to smile. Say “Cheese”!

One day a year, on the third Monday in April, my tiny world, my universe, becomes larger than life.

Hopkinton, Massachusetts, the tiny town in which I live and work, is the start of the Boston Marathon, the world’s oldest annual marathon, and one of the world’s most well-known road racing events.

The BeFreeForMe offices are located in downtown Hopkinton right at the starting line, and my home is right down the street, the one that is lined with runners anxiously waiting in corrals; apprehensively waiting to begin a challenge that they have been training for months, or even years.

The weather this year was chilly, and windy. The runners were lined up, looking athletic, lean and muscular; obviously ready physically for the task ahead. But what surprised me was the looks of doubt that some of the runners had. I couldn’t help but think: Maybe they had missed a training? Maybe they were sporting a slight cold? Maybe they were not use to the New England temperamental weather? Did they now fear Heartbreak Hill? But why the doubt…visually these people were obviously physically ready for the 26.2 mile task ahead.

The deer-in-the-headlights look of these doubters reminded me of the expression many newly-diagnosed celiacs and food allergic have – including, I am sure, the look I had myself. The task we all face seems overwhelming, yet we are all physically ready to tackle it, one step at a time. Our obstacles may not be a missed training, sniffles, or rainy weather; yet we have obstacles of our own to undertake one incident, and, one day, at a time.

Staying focused, using self-encouragement, remembering our mission of health and rising to the challenge ahead are things we all must remember when that doubt sneaks in.

And remember those crowds. Those that are cheering us all on. They are the positive energy that will get us through the Heartbreak Hills of life.  

And lastly, remember it “All Starts Here”… right here at home – where your biggest supporters and fans will be cheering you on, every day in the marathon of life as a celiac or food allergic.

*Note: The cute puppy in the photo with me is my incredibly sweet Boxer, Sadie. =) She is very excited about the thousands of visitors she saw on her daily “run” on Marathon Day; Hence, she was having a hard time posing for the camera. Maybe the next photo shoot.

After the email BeFreeForMe.com sent out yesterday regarding the Joan’s GF Great Bakes products, I received several emails from Members inquiring about the allergens / facilities at Joan’s GF Great Bakes.

I contacted Joan, and asked her to clarify the allergen information and received this email from her today:

Hi Kathleen,

I would like to take this opportunity to address some concerns voiced by your readers.

We have a dedicated, gluten free facility. We are also free of soy flour or oil, peanuts and tree nuts. We take great care to avoid cross contamination of any kind. When we prepare our dairy free bagels, all the equipment is carefully washed and the bagels are not prepared at the same time as bagels with dairy.

Our English muffins do not have dairy or egg and again, we take great pains to ensure no contact with substances not listed in the ingredients. Only the English muffins are prepared on our griddles. They are not used for any other purpose.

Our mixers are used for all the products and are very carefully cleaned between batches but it is because we use the same mixers that we put the disclaimer on the packaging.

When we first started in business we did produce 2 tea breads containing nuts.  They were never made on the mixers, but in large tubs and mixed by hand. It soon became apparent to us that we could serve a larger community by removing the tree nuts from our facility and we did that approximately 4 months ago. We no longer produce ANY product containing nuts but our packaging was made for us before we eliminated the nuts.

I hope this answers any questions you might have and I would be happy to answer any further questions. 

My warmest regards –
Joan

If anyone needs more information or would like to order their awesome English muffins (15% OFF until 03/01/09) or other products, contact Joan at:  http://www.gfgreatbakes.com

Be Free!

Kathleen

Introducing the National Foundation of Celiac Awareness’ Gluten-free Lifestyle Webinar Series, beginning Wednesday January 21, 2009, sponsored by Blue Diamond Growers Nut-thin Crackers.

Kathleen Reale, Founder of BeFreeForMe.com, a celiac and food marketing veteran for 25 years, has been asked to speak on saving money on a gluten free diet. Her presentation,: “The Gluten Free Diet: How to Save Money with Sense, Savvy and Savings”, includes information on why gluten free products cost more money, general gluten free shopping tips, how to save money where & when you shop, and how to find coupons and savings while shopping.

Hosting the webinar is Nancy Baker, the Director of Education for the NFCA & the author of GREAT (Gluten-free Resources Education Awareness Training). Nancy is a fellow celiac, and has two children that are celiacs also.  

Other presenters include Mary Schluckebier, the Executive Director of the Celiac Sprue Association (CSA). The CSA is a non-profit organization dedicated to helping individuals with celiac disease and dermatitis herpetiformis worldwide through education, research and support. Mary herself is a celiac, and has been for many years. She also numerous family members with celiac disease.  Mary will be educating us about finding gluten free products and explain some of the basics of a gluten free diet. Her segment is interesting and engaging!

The last presenter is Linda Simon, who is a Registered Dietician & personal chef, Founder of GlutenFreeKitchenTherapy.us, a featured columnist for the NFCA Newsletter and a presenter and trainer for the GREAT Program. Linda will be walking us through making a delicious recipe made out of Blue Diamond Crackers… this is a segment you do not want to miss!

Bring your questions (and appetite!) and please join us by clicking on the link below!

Register Now! >>>

Overview of the webinar is:

Gluten-Free Lifestyle Webinar Series: Gluten-free Common Sense�
1.       The basics of the gluten-free diet – Nancy Baker, NFCA
2.       Finding gluten-free products – Mary Schluckebier, CSA
3.       Fresh and Common Ingredients- Nancy Baker, NFCA
4.       Using coupons on a specialty diet – Kathleen Reale, Be Free For Me
5.       Cooking tips – Nancy Baker, NFCA
6.       Cooking with crackers – Linda Simon RD, Gluten-free Kitchen Therapy
7.       Questions

When I was about 6 years old, I remember going to my great grandparent’s – Nonna and Boone’s – house in New Bedford for a big Italian feast on Sunday afternoons.

I remember the aroma of fresh garlic, basil, olive oil and simmering sauce as soon as the front door was opened. I remember too many people packed around a too small table, sitting on mismatched chairs, drinking Chianti from mismatched glasses. I remember the eating, the talking, the laughing.

When I first got diagnosed with celiac disease, reminiscences such as these surfaced hard. I realized that food was an influential and powerful memory-maker. The taste, the smell, the laughter, the smiles.  At that time, I decided to put my memories-in-motion and come up with some Italian inspired dishes that would make Nonna and Boone proud.

Cooking allergy free and gluten free traditional Italian dishes is much easier than imagined. Good rustic, traditional Italian food goes beyond a glutenized noodle.

Some of the most flavorful Italian staple pantry items are gluten and allergy free. Some of these must-haves include:

– Arborio Rice: An Italian short-grain, high starch rice that is used to make risotto, a versatile creamy rice dish that can be flavored with any type of meats, fish, vegetables, and spices. Perfect for those that need to eat gluten free or allergen free. My Dad makes the best risotto – and got the recipe from Nonna and Boone.

– Polenta: A staple of Northern Italy, it is made of cornmeal. Free of gluten and most common allergens, it has a soft, moist and – dare I say – “breadlike” texture. It can be served so many ways – soft or hard – and flavored in the same manner as risotto. I make my own to guarantee it is gluten and allergen free.

– Roasted Red Peppers: You can roast them yourself, or purchase them jarred for quick and easy cooking. I put them on antipastos, grilled chicken and egg dishes.

– Olives: I love olives. I love them on everything – but especially in all my Italian cooking recipes. I go crazy at supermarket olive bars. Olives: The perfect gluten free finger food.

– Olive Oil: I use olive oil daily. I spritz it on my salad; I use it instead of butter on steamed veggies and I coat my pans with it before cooking anything. My favorite olive oils are Marconi brand flavored oils made by Catania-Spagnia. They come in many flavors: Rosemary, Oregano, Garlic, Basil and Jalapeno. Explore them all!  

Put your memories-in-motion. Explore those happy memories. Dig up those traditional family recipes, tweek them to make them gluten & allergy free and share them. Share them with your children, husband, wife, friends, neices, nephews, and all of us here at BeFreeForMe.  

Eat. Talk. Laugh… Gluten & allergy free!

 “We spend January 1 walking through our lives, room by room, drawing up a list of work to be done, cracks to be patched.  Maybe this year, to balance the list, we ought to walk through the rooms of our lives… not looking for flaws, but for potential.” 

~Ellen Goodman

For my New Year’s (and my birthday – December 31!) resolutions this year I decided not to set unrealistic promises of things that I am, or I am not, going to do. Instead I have decided to follow the advice of American journalist, Ellen Goodman and try to find ways to better myself – to reinvent myself. 

Instead of having New Year resolutions, I am having New Year reinventions.

My first step was to reexamine the potential of what I am capable of; the possibility of what I can be.

I decided that instead of running the Boston Marathon, something that has been reappearing on my “must-do list” after my celiac diagnosis lifestyle change, I have instead committed to make a conscience effort to put exercise and physical activity daily into my busy schedule. A daily walk will be good for my soul too.

And while taking that daily walk I can listen to podcasts on the latest news about the gluten free market, celiac disease and food allergies. A much better alternative to making the impossible resolution to read the piles and piles of periodicals, and e-newsletters that accumulates on my desk and inbox. Recycle bin here I come!

Rather than promising to enroll in cooking classes – something that is nearly impossible to do considering my more than crazy schedule, I am instead going to expand my family’s daily menu offerings to include many, many innovative, interesting, ethnic, allergy free and gluten free recipes. My own kitchen will become my very own classroom!

It’s exciting to think about the possibility and potential of promises I can keep.

What are your reinventions for the New Year?