Be Free For Me Blog

It’s that time of year when the weather is perfect here in Boston. The air’s crisp, the sun’s warmth is worthy of extended smiles towards the sky and the colorful leaves provide the backdrop of color reminiscent of a photo in any old-time New Englander’s October calendar page.

But it comes as no surprise that sometimes in the hustle and bustle of daily life I often don’t stop, take the time for that deep breath of refreshing air, close my eyes, look-up and give an all-out ear-to-ear smile.

But this past week I was given that chance. I was able to break-out of my stuffy office and experience firsthand how a small local dairy farm, Hornstra Dairy Farm in Norwell, Massachusetts, contributes to New England’s economy, health, environment and community. Thanks to the New England Dairy Promotion Board, myself and several other Boston area bloggers & foodies (Kara from The Foodie Dietician; Julia from Juggling with Julia; Liz from Meal Makeover Moms; Jen from Edible Boston; Julia from The Department of Agriculture for the State of Massachusetts) were invited to tour Hornstra Dairy Farm, named Massachusetts 2013 Dairy Farm of the Year. Not only was it a welcoming break from the 9-to-5 in the office, but it was an inspirational and enlightening way to learn first-hand about local dairy farming, and most importantly why local dairy farming is an integral part of our lives.

The tour was guided by John Hornstra, proprietor of this farm that has been a family-owned and operated business for four generations. John walked us through the start (milking) to the finish of the dairy production at his farm. (Our end of the tour treat? An impromptu morning ice cream party… *cough* *cough* … a little ice cream in the morning never hurt anyone, right?)

Although I learned that each cow is named (Yes, I met a few new friends named Meredith, Kathy, and J. Low) and milked, loved and treated humanely 365 days a year and the farms milk processing, pasteurization process and final products are top-notch (the Vat Pasteurization method is used during the processing of their milk), the biggest impression that John had on me during the tour was the Hornstra Dairy Farm’s legacy to commitment, quality and the love of New England’s families, environment and economy.

And although I don’t consider myself a city-slicker, after my visit to Hornstra Dairy Farm I now truly appreciate local dairy farmers, the beauty of their open spaces, the local culture, and everything that my beloved New England dairy farmers offers to make my family’s lives, health and well-being, well … just a better place to live. And that’s another reason for us all to give an all-out ear-to-ear smile.

Looking for some delicious gluten-free recipes using fresh dairy products? Check out these recipes from myself and fellow bloggers:

Tomato Salsa with Sharp Cheddar & Black Olive Crostini from BeFreeForMe.com

Pear & Maple Yogurt Cups from Must Be The Milk

Salted Caramel Peanut Butter Apple Dip from Kara at the Foodie Dietician

Peach Berry Milkshakes from Julia at Juggling with Julia

Sunday Morning Frittata from Edible Boston

Autumn Apple Quinoa Salad from Liz at Meal Makeover Moms

Last night I was forced to face the hard-cold reality that summer is indeed over. Just as the days are getting shorter and the evening air a little nippier, the unthinkable happened: My Weber grill ran out of gas.

Yup… it ran out of gas. Just like that. As if to say, “I’m through. I’m done. Let that damn lazy oven do something around this place. Get your creative forces in high-gear, Kathleen. It’s September and I flippin’ quit.”

What a smartie-pant  troublemaker  that Mr. Weber can be.

Plate of raw chicken in hand, I wandered aimlessly back to the kitchen, turned the good ole’ faithful oven up to 350 degrees, opened up the refrigerator door and stood staring. Pondering. Begging my creative juices to start flowing.

I wasn’t ready for this. Where were the days of al fresco dining on the patio, laughing and tan with my margarita in hand while waiting for the gas grill to do all the work and basically cook dinner for me?

And just like the autumn leaves that are getting ready to descent, my next dinner creation creatively fell into place one delicious ingredient at a time. Chicken Tenders Wrapped in Basil & Smokey Bacon. Yum.

And for Mr. Weber? Yes…  I will be attacking his grates feverishly with a hard wire-brush this weekend (payback time, baby!). And maybe, just maybe, I’ll let him get all fired-up once again this year since I decided I can take the back-talking attitude especially when I have my faithful oven by my side.

And after all, a hot toddy on the patio while dinner is cooking is a perfect addition to a cool Autumn evening.

Chicken Tenders Wrapped in Basil & Smokey Bacon

1 ½ – 2 pounds of boneless and skinless chicken tenders (to yield about 1 dozen tenders) – about 4” long

1 tablespoon extra-virgin olive oil

Several slices of smoked bacon

Approximately 1 dozen fresh basil leaves, larger sized – washed and patted dry

One dozen green onions (the longer the better!) – washed and patted dry

Optional: Red Pepper Jelly, as a side for dipping

Preheat oven to 350 degrees.

Over medium heat, in a large skillet heat the olive oil. Add the chicken and cook, turning occasionally until almost done through. About 10-12 minutes.

While the chicken is cooking, place the bacon slices on top of a paper towel lined microsafe dish. Cover the bacon with a few more sheets of paper towels and microwave for about 3 minutes or until bacon slices are cooked about ½ way –  so they are still soft and pliable,. Remove from microwave, drain excess grease and let drain on clean paper towels.

On a large baking sheet, place the chicken tenders. Top with a basil leave, and wrap with a slice of bacon. Hold in place by wrapping with a green onion and tying a “knot” to hold.

Place in the preheated oven and cook for about 10-15 minutes, or until the chicken is cooked through.

Serve with a side of red pepper jelly, if desired.

Serves 4.

Rushing back to the office one day last week, I caught a glimpse of some wording on a beat up tattered sign on the side of a country road right at my town’s edge.

Blueberries. Pick Your Own.

OPEN.

And at that time, all the hurries and hassles of getting back to the office went out to the wild blue yonder.  I realized that the contentment of being a little girl and blueberry picking on a hot summer day with my mom and two sisters in southeastern Massachusetts (read more about that in this blog post) could be renewed from a memory to a reality.

And just like that, out of the blue, my day went from fanatic to fantastic.

Before I knew it I was out in the blueberry field, picking and plopping, picking and plopping, one glorious berry at a time into my bucket while dreaming of a yummy, quick & easy gluten-free dessert to make for dinner that night.

After all, a girl does need to be rewarded for her efforts once in awhile. =)

While waiting my turn to pay for my bounty (by the way it was an “honor-system” pay system. How honestly cool is that?) I realized I was rested, relaxed, and had accomplished a ton. Well, not exactly a ton – but 2 whole pounds of blueberries.

My dessert creation ended up being a Gluten-Free Blueberry Crumble adapted from a recipe I found in my recipe box from years and years ago.

The result: A wonderful ending to an out-of-the-blue absolutely perfect fantastic day.

Enjoy!

Out-of-the-Blue Gluten-Free Blueberry Crumble
Best made with fresh picked blueberries… serve topped with fresh whipped cream or vanilla bean ice cream.

Crumble Crust and Top:
1 cup plain, unsalted almonds
2 cups gluten-free flour blend (like Jule’s Gluten-Free Blend, Bob’s Red Mill Gluten-Free Flour Blend or
King Arthur Gluten-Free Multi-Purpose Flour )
½ cup, plus 1 tablespoons sugar
1 teaspoon cinnamon
¾ cup of chilled butter, cut into small pieces

Filling:
½ cup granulated sugar
1 ½ tablespoons corn starch
1 teaspoon cinnamon
2 pints fresh blueberries – washed, dried and stemmed

Preheat oven to 350 degrees F.

Place the almonds on a cookie sheet and place in the pre-heated oven for about 10 minutes to roast. During the cooking time, toss to turn the nuts.

Remove nuts from the oven and increase the oven temperature to 450 degrees F.

Place the roasted almonds in a food processor or blender. Process the nuts until finely ground (about 10 seconds) being careful not to process too much (or you’ll end up with Almond Butter!)

In a large bowl, mix together the ground almonds, gluten-free flour, sugar and the cinnamon. Cut in the chilled butter pieces until crumbly using two forks and / or your fingers.

Using you fingers, press half of the crumbs on the bottom and up the sides of an 8 to 9” tart or pie plate. Set aside.

In a medium bowl, mix together the sugar, cornstarch and cinnamon. Next, very carefully blend in the blueberries, taking care not to smoosh the berries. Evenly spoon the blueberry mixture into the crust.

Sprinkle the top with the remaining crumbles. Bake in the 450 degree F preheated oven for about 25 minutes, watching very carefully the last 5 minutes of cooking time since the edges will brown quickly!

Serve warm with fresh whipped cream or vanilla bean ice cream.

For years I’ve been craving Strawberry Shortcake. The little foamy yellow cake cup. The sliced sweet strawberries. The freshly whipped cream.

But being gluten-free makes the traditional Strawberry Shortcake come up, well, short.

Not being able to enjoy that little foamy cake cup saturated with the juices of the sweet strawberries makes this favorite dessert not the same at all.

But who needs traditional shortcake when you can layer all the yummy ingredients in a tall trifle bowl?

The result is free-form Strawberry Shortcake that is full of fresh strawberries, blueberries, gluten-free cake sweetened with just enough strawberry juices, and fresh whipped cream. It’s a visibly appealing dessert that will have your family and friends oohing and aahing… and not even knowing it’s gluten-free.

Strawberry Tall-Cake
1 package gluten-free vanilla cake mix
The Berries: 1 quart fresh strawberries and 1 pint fresh blueberries
3½  tablespoons sugar, separated
3 tablespoons water
1 quart whipping cream
2 teaspoons vanilla extract

Prepare the cake according to package directions (I used Bob’s Red Mill Vanilla Gluten-Free Cake Mix for this recipe and photo, but you can use any brand). Once done let cool completely.

When the cake is baking, wash and hull strawberries (leaving one perfect large strawberry aside for garnish). Slice the strawberries into slices and place into a large bowl.  Sprinkle with 2 tablespoons of sugar and the water, and blend. Wash and stem the blueberries and set aside.

Pour the whipping cream into a large bowl, add the last 1½ tablespoon of sugar and the vanilla extract. Beat with an electric blender until stiff peaks form. Set aside.

Rip apart the cake into 2-2 ½” chunks. Place several chunks of cake in the bottom of the trifle dish. Top with the strawberry slices, a sprinkle of blueberries and then some whipped cream. Repeat process until the layers reach the top of the trifle dish. End with a layer of whipped cream and top with a sprinkle of blueberries and that one one large perfect strawberry.

Refrigerate until ready to serve. Enjoy!

Serves 8-12.

Happy Hump-Day. But today is not any ordinary Wednesday. Today is a super-charged, incredibly, marvelous hump-day. Today is Leap Day.

Leap Day. A magical day. A bonus day of sorts.

I’m always thinking I could get more done, start a new project, take a bit more time to do good for others… and for myself too… if I only had more time.

And as if Father Time granted us a wish come true, we are given a bonus day, a Leap Day. A day jam-packed full of magical potential.

A gift to every. single. person. on. this. planet.

Kind of crazy when you think of it.

So today don’t go through with just the mundane. Do just one thing magical & incredible. Do something you’ve wanted to do if only you just had a little extra time.

Go ahead and take the leap.

Since being diagnosed with celiac disease, I’ve started to appreciate the simple little things in life. I’m not real sure if it has to do with growing-up… getting older, getting wiser… or my actual celiac diagnosis, but I do know one thing: The little things that my family, friends and even strangers do since being diagnosed with celiac disease have really made me slow down, take notice, and appreciate the itty-bitty small things … the things that others don’t have to do… Yet they still do them.

And it’s funny… because when I mention this to others that have celiac disease they nod their heads in genuine agreement. They too have caught the appreciation that comes with the territory.

Not a bad symptom that comes with the diagnosis.

The little things. The simple things. Things like a single gluten-free cupcake bought just for you from the girls at the office; gluten-free articles and recipes clipped from magazines from my sister-in-law to be; my fiancé who doesn’t have a clue how to bake but he makes and decorates my gluten-free birthday cake – his first ever; a funny comic strip about gluten-free living sent in the mail from Mom and Dad; a text from my sister enthusiastically sharing a gluten-free restaurant find.

The list, and my appreciation, goes on.

So this Valentine’s Day I’m keeping things simple. If those in my world keep doing exactly what they’re doing I will continue to be one happy girl. No extravagant dinner reservations, no jewels, no 2-pound boxes of chocolates…and no dozen roses for me.

This Valentine’s Day just keep on giving me the simple things in life.

And thanks to you all, I now take the time to stop and smell the roses in the bouquet of my gluten-free life.

Question: Does anyone else feel the same way about noticing and really appreciating the little things in life? If so… please share!

The New Year is here and for many it’s the time to revisit the scale and devise ways to shed the extra weight we’ve gained over the holiday season, or have even been carrying around with us for the past year… or more.

Like many others, I too have gained weight since being gluten-free. Thankfully the days of having an insatiable appetite yet still being able to lose weight, because of undiagnosed celiac disease, are long gone. Also gone are the days of cramping, bouts with diarrhea, anemia and feeling like I was in a “mental fog” and out-of-sorts. Bye-bye to that all. Thank God.

I know that now my body is finally healthy. Finally. After years of eating gluten my body was not absorbing the basic nutrients needed to thrive –  including fats, vitamins, minerals, proteins and carbohydrates. Now, I am healthy and “normal” when it comes to gaining weight.

And what does a body behaving “normally” mean?  It means that now when I eat too much I gain weight. For the most part I eat healthy and well. But every so often, I enjoy all the gluten-free goodies, sweets, desserts and high-calorie things “I just have to try since it is gluten-free”. All things that don’t helping the waist line.

Through emails sent to BeFreeForMe from our members, comments on BeFreeForMe blog posts, and reading gluten-free forums and fellow gluten-free blogs, if seems that gaining unnecessary weight while on the gluten-free diet, and then trying to loose it, is a huge concern. It’s a hot topic. People are asking if there’s a trick? Any special ideas on losing this extra weight? Is there a special weight loss diet for those with celiac disease? And through it all I have learned that one thing is a fact: Losing that extra weight can be hard.

But why? Here we are a group of people, old-pros at restricted eating. We know what it takes to get into the mindset of eating for our health. Let’s face it, we are good at it. We’re proven pros. Which got me thinking… what if we simply take all we know about eating gluten-free successfully and apply it to eating to lose weight? Would we be on the right track to rid ourselves of any extra weight?

So after much thought I decided that instead of trying to find a magic trick or miracle diet, the secret is something we’ve been practicing all along… our gluten-free lifestyle.  Read on…

– Keep track of what you eat: We’ve all had it happen… The mistaken ingestion of gluten. This is where a food diary can help in determining where the gluten could have come from. By using the same “food tracking” concept when trying to loose weight, a food journal can help keep track of what you eat and assist in making better choices, as well as keep you accountable.

– Always have an emergency snack handy: Being gluten-free we know the scenario: You are stuck in an airplane on a snowy tarmac for hours or you are scheduled in back to back meetings and a gluten-free lunch option is nowhere in site… you get the picture. Any good dieter should also know that a healthy snack kept in your bag is a must to keep yourself in check calorie wise when hunger strikes. Some gluten-free options: fruit-based energy bars, nuts, or dried fruit.

– Plan ahead: We all know that the gluten-free lifestyle can require calling ahead to restaurants to find out what gluten-free options there are to eat.  When watching your weight the same due-diligence should be used. Check out restaurant menus online before getting to the restaurant to not only find the gluten-free options, but also the ones that are the healthiest and the best-bet calorie-wise. Do double due-diligence!

– Life beyond white bread: Being gluten-free we know that there are other options besides “white” (or refined grains) when it comes to bread. For those trying to lose weight, go for the gluten-free breads that contain whole grains that are higher in fiber and protein. Some grains to look for include: amaranth, brown rice, buckwheat, millet, oats (pure, uncontaminated), quinoa, sorghum, teff, and wild rice.

– You can do it: Being on a gluten-free diet, at least at first, takes some time and experience to get down pat. But over time, it comes more natural. The same holds free for eating to improve your health, and loose some weight. Renew that faith in yourself and remember that you can do what you put your mind to do!

– Life just isn’t about food: People that are trying to loose weight are often told to engage in activities that don’t focus around eating and food. If anyone knows the challenges of combining social situations and food, it’s a person on a gluten-free diet. Embrace activities that involve exercise, and bring along a light gluten-free snack to refuel!

– We know how to say “No thank you”: Being gluten-free we know how to say “no thank you” graciously and politely. Learn how to use these three little words when refusing high calorie foods that add to your waistline.

–  Respect your body: Often time, it takes awhile to get your body healthy. After I went gluten-free it took some time to heal – to feel better. The same holds true when it comes to weight loss. We can’t expect immediate results, but slow gradual ones. Be patient.

– Believe in yourself: Dig deep inside and dig up that “I can do it” attitude. You got through the ins-and-outs and the trials and tribulations of gluten-free living. Take that same attitude, motivate yourself, and set your mind to reducing your weight for your health!

What are your pointers for loosing weight on the gluten-free diet?

Do you have any New Year’s Resolutions when it comes to better health?

Getting silly the other day, and listening to Christmas songs for the hundredth-thousandth time, I decided it would be fun to make up my own gluten-free lyrics to some of my favorites. Call me silly, call be crazy… but I guarantee you that some of these words will be stuck in your head right through the holidays! Enjoy!

The Gluten-Free Ride with You
(To the tune of “Sleigh Ride’)

Just hear that change purse jingling,
ring ting tingling too
Yes it is more than double
When grocery shopping for you.

Just when you think you’re falling
A friend is calling “You too?”
Come on, we’re birds of a feather
There plenty of others like you.

Giddy yap, giddy yap, giddy yap,
let’s go, Let’s look what we know,
Like who needs wheat in our dough!
Giddy yap, giddy yap, giddy yap,
it’s grand, our foods are not bland,
We’re gliding along with a long
list of gluten-free favorite brands.

Outlooks are nice and rosy
and comfy cozy are we
We’re all in this together
like two birds of a feather would be
Let’s take that road before us
and eat a muffin or two
It is a lovely diet and I
love all the sharing with you!

Let It Go
(To the tune of Let it Snow)

Oh, the diet at first is frightful,
But the food can be delightful,
And since we can’t eat most dough,
Let it go, let it go, let it go.

Gluten free won’t ever be stopping,
But you can eat that corn for popping;
In time you’ll be in the know,
Let it go, let it go, let it go.

When we finally start eatin’ right,
For us gluten-free is the norm;
Checking labels before each bite,
No gluten we need to confirm.

New foods we are now buying,
And, my gluten, we are good-bye-ing,
Now it’s easy to say “no-no”.
Let it go, let it go, let it go.

It’s Great to Find a Gluten-Free Beer
(To the tune of It’s the Most Wonderful Time of the Year)

It’s great to find a gluten-free beer.
With most stores not selling,
but everyone telling you,
“Be of good cheer,”
It’s great to find a gluten-free beer.

There’ll be parties for hosting,
Now you will be toasting and
cheering while you’re in the know.
There’ll be gluten-free stories and
tales of the horrors of baked goods so
long, long ago.

It’s great to find a gluten-free beer.
There’ll be beer mugs a ‘flowing
and you will be knowing,
that glutens not here!
It’s great to find a gluten-free beer!

Here Comes Gluten-Free
(To the tune of Here Comes Santa Claus)

Here comes Gluten-Free!
Here comes Gluten-Free!
Good-bye all the pain!
Udi’s and Rudi’s and all the others
With all the gluten-free grains.
Bells are ringing, we’re all singing;
My doc finally got it right.
Count your blessings and say your prayers,
‘Cause Gluten-Free feels alright.

With October finally here the trees are taking on a slow but steady tinted grin in anticipation of an explosive vibrant smile of autumn colors. It’s this time of year that my mind gets wandering to one of my favorite places in the world… Quechee, Vermont.

Nestled in the mountains of Vermont, Quechee is the quintessential New England town. The old Yankee feel, quaint country inns and the covered bridges that are speckled across the country side – infamously making their way into memories of my time spent in the Green Mountain State.

One of my favorite places to visit while in Quechee is Simon Pearce Restaurant and retail store, located on the banks of the Ottauqhuchee River in a renovated former linen mill. The restaurant staff is amazing when it comes to finding gluten-free options on their vast menu offerings – most made with local Vermont products and all served on their own hand-blown glass or pottery. And after dining, visiting the glassblowing and handmade pottery workshops below the restaurant and retail shop is amazing.

And oh, how my heart broke this summer when I watched videos of the raging Ottauqhechee taking over this former mill, as well as the covered bridge leading up to the it – all due to the aftermath of Tropical Storm Irene.

But a little over a month later the Simon Pearce Restaurant & retail store is open now.

And although that covered bridge has not yet been replaced – it’s o.k.  New Englanders are use to detours… those unforeseen alternative routes that build spirit and perseverance. The bumpy back road paths that allow history to be woven and make the ultimate destination all the more appreciated.

I am looking forward to taking in the beauty of Vermont this season with a new-found respect. My ultimate destination? The Simon Pearce Restaurant so I can enjoy my all-time favorite meal… Mediterranean Lamb Burger with Rosemary Aioli*. And like the trees covering the majestic Vermont countryside I too will be donning a vibrant smile as I happily ride on those back road paths… one expected bump at a time.

P.S. Want to help the American Red Cross of Vermont and the New Hampshire Valley? Purchase a Commemorative Barre Tealight made by Simon Pearce and $20 will be donated to the organization. As the Simon Pearce website says… “The Barre Tealight: Graceful, unpretentious, and warm…without being the least bit fragile. Just like the spirit of the people of Vermont.”

* Can’t make it to Vermont this year? Make my all-time Simon Pearce favorite at home.

Mediterranean Lamb Burgers with Rosemary Aioli

Mediterranean Lamb Burgers Ingredients:

2 pounds ground lamb

¼ cup sun-dried tomato (chopped)

¼ cup black olives (chopped)

¼ cup chopped basil

¼ cup (or less) olive oil

Salt and Pepper, to taste

Rosemary Aioi Ingredients:

2 cups mayonnaise (Check label for allergens)

¼ cup fresh rosemany (finely chopped)

¼ cup fresh garlic minced

Salt and pepper, to taste

In a mixing bowl, combine all ingredients. Use immediately or place in covered storage and refrigerate.

Mix lamb with tomato, olive, basil, olive oil. Season with salt and pepper. Grill to desired doneness.

Place burger on a roll (I use gluten-free) and spread on top a teaspoon or more of the Rosemary Aioli.

I blame it all on Hurricane Irene. It started when we started dragging out of the closet all the old board games that have gone unnoticed & ignored since the coolest thing to hit the TV set besides “Happy Days” was Pong.

Life, Scrabble, Monopoly, Sorry, Clue and more… the list goes on.

And over the course of being cooped-up inside playing non-stop board games of yesteryear while a feverish hurricane tossed about trees and downed power lines outside, my mind started wandering and I started to draw uncanny similarities between my gluten-free life and board games.

Crazy, slightly silly, but true…. each of these forgotten board games mysteriously has given me a clue… a lesson… or even a laugh… that has made me the person I am today. Is it possible that Colonel Mustard, a land full of candy and a tiny plastic car full of pink and blue people pegs could somehow relate to life as a celiac? Read on…

Scrabble: C-E-L-I-A-C.  What? Is that a word? You have what? What does it mean? Since being diagnosed with celiac I’ve had to spell it, explain it, defend it and enlighten those that ask more times that I can count. By the way, for those of you wondering… the Scrabble word count on CELIAC is 10 points.

Clue: What a fitting name… Clue. Who knew? Who had a clue? Trying to figure out you have celiac disease is no game, but for many it takes a lot of detective work and savvy doctors to find out the diagnosis. I decided that if there was ever a celiac version of Clue the mystery would be solved by determining that the weapon of choice was whole wheat bagels, pizzas, or donuts.

Life: Ahhhh. If Life was only as simple as choosing a profession, spouse and kids… spinning the wheel and seeing where you’re headed next. This game teaches us that things unexpected can happen. Things you don’t plan for – but always, yes always, make the best of. I guess that’s life.

Monopoly: Let’s face it. Monopoly is all about the cash. As cute as it is spanning the circumference of the board as a thimble, iron, shoe or Scottie dog the object of the game is to get the cash to pay for the things life tosses your way. Yup… things like gluten-free food!

Candyland: This game is all about those tempting treats that are so very hard to resist. But through the Candy Cane Forests and Gum Drop Mountains of life, it actually is pretty easy to find the sweeter side of living gluten-free. Gluten-free cupcakes, pretzels or cookies anyone?

Chutes & Ladders: This game teaches the basics of living gluten-free: Cheat just a little and eat something with gluten in it and you’ll spiral on the chute downward; but eat healthy, eat well, and you will climb the ladder of health. Simple game… simple truths.

Do you have a favorite board game? Has it taught you anything  related to your gluten-free lifestyle?