Be Free For Me Blog

Welcome to my Blog.

My name is Kathleen Reale. I am the creator of BeFreeForMe.  I am a daughter… a sister… an aunt.  I love to save money whenever I can, learn about food intolerances and allergies, and share my experiences and knowledge with others. I am a serial entrepreneur. I am a celiac.

Whenever I am asked to describe myself, such as in those “10 words or less” get-to-know-you games,  I always describe myself as being a celiac. Having celiac disease means that I have a lifelong intolerance to gluten, a protein found in many grains – including wheat, barley and rye.

I finally asked myself why?  Was this diagnosis really making that big of an impact on my life?  Was it making me connect to others? Connect to myself? I have decided, after a lot of thought, that I describe myself as a celiac because it has made me who I am today.

And who is that? What has a positive diagnosis of celiac disease help me become?

Being a celiac has made me a better person and has taught me a lot about myself, others and the world around me.

Here are a few things that randomly pop into mind of what being positively diagnosed with celiac disease has made me become or made aware of:

I Feel Alive.

After years of living – I finally feel alive after going gluten free. I thought that everyone in life always felt the way I did before being diagnosed with celiac disease. I had no idea what feeling really, really good both physically, but more so, mentally felt like until after living a gluten-free lifestyle.

Letting Go Of Things I Cannot Control.

Since going gluten free, I am more accepting of others around me, as well as myself.

Patience.

I have learned to be patient with other people and also with myself – my body.

Healing takes time.

Enjoying The Little Things.

A hotdog at Fenway Park.
Hot buttered popcorn at the movies.
Splitting a six-pack and a pizza with Sue, my college roommate.
I’ve learned that the little things can sometimes turn into the biggest memories. Hold them close.

Realizing that Talking to Strangers is O.K.

During Sunday morning grocery trips to my local Market Basket, I feel an instant bonding and connection to any other shopper I see that has a variety of wheat free goodies in their cart.  If I notice something atop their cart that I’ve wanted to buy and try, but have been leery, I don’t hesitate to ask them what they think of the product.
A stranger with gluten free in the cart suddenly becomes an instant friend.

Looking On The Positive Side.

There could be a lot of worse things in life to go without besides bread.
Enough said.

Focusing On My Goals.

I now focus on something I am passionate about. Whether it be making a new gluten free recipe. Sending information along to a newly diagnosed celiac. Discovering a new gluten free restaurant. Or starting BeFreeForMe. Being passionate about your goals makes working for them that much easier.

Discovering Food is Powerful.

I had never put much thought into food until I was diagnosed with celiac disease. Now it seems that each and every thought is somehow related to food. Food is powerful. Food is powerful because it supplies bodies with nutrients. But food is even more powerful because it is emotional; a social and cultural glue. It took me awhile to reconnect with myself, and also with the world, when I was first diagnosed with celiac disease.

But now I am back into the world, stuck on being me…gluten free.

Ernest Shackelton was someone I had never heard of until yesterday during a presentation by a luncheon keynote speaker Margo Morrell.

Leadership expert and best selling author of “Leadership Lessons from the Great Antarctic explorer – Ernest Shackelton”, Morrell explained this gentleman’s model of great leadership and, in particular, a master of guidance in crisis.

Her presentation moved me. By the end of my meal (yes…gluten-free!), I felt as if I could wrap my arms around this man’s model of great leadership style, and embrace his knowledge and passion for excellence, not only in my professional life, but also in my personal life as it pertains to the challenges of living with celiac disease and food allergies.

Sir Ernest Shackelton was an Antarctic Explorer who’s most noted exploration was in 1914 when he and a crew of 27, the largest group he ever lead, set sail for the last unclaimed prize in the history of exploration: the first crossing on foot of the Antarctic continent.  With less than 90 miles of Antarctica their ship Endurance became trapped and crushed in ice. With no communication to the outside world their long and historical ordeal would last over a year and a half. After his death in 1921, Shackelton was an unknown and little mentioned until the end of the 20th century. Around this time he became a cult-like role model for leadership and became remembered as a leader who always kept his team together in spirit and approach.  

According to Morrell, Shackelton had a certain style of leadership that consisted of four components, all playing together to make him one of the greatest leaders of all times. 

In order to lead a family, new school teachers, friends or extended family with information about newly diagnosed gluten intolerant or food allergic children, these components should be considered and embraced.  They are the components that keep a group together while working toward a common goal, assist in keeping the discontented & frustrated positive, brings regulation and triumph to a chaotic environment and allows hope to be spread throughout each day. These components encourage leaders to go in advance and show the way to others, and more so how to motivate and inspire all others around them. 

1.) Lead by Example: Shackleton never panicked in an emergency situation. He held strong and first thought of the men beneath him. It is easy to panic, when you or your child is first diagnosed with celiac or a food allergy. However, hold strong. Know that there is help and support through friends, family, medical facilities, on-line support groups, and even, grassroots’ community organizations. There are an abundance of information in libraries and on the world wide web. Shackleton believed, “If you’re a leader, a fellow that other fellows look to, you’ve got to keep going.” 

2.) Communicate Effectively: Whenever Shackelton spoke he gathered everyone around him, together in a group, so everyone could hear the same message, at the same time. He spoke simply and calmly. He never lost his optimism. Try this approach with your family when explaining the importance of a gluten free diet or foods that cause allergies and must be avoided in your household. Write a letter explaining the dietary requirements and distribute to not only teachers, but also parents of friends, baby sitters and extended family. Speak simply and optimistically. Everyone in your child life plays a crucial role when it comes to the strict adherence to special diets. The same message must be simply reiterated to everyone.  

3.) Keep up the Morale: Try to stay positive and upbeat. Remember that difficulties are just things to overcome – one day at a time. Let go of the past – don’t waste time or energy regretting past mistakes. Remember who you are fighting for and it is easy to keep up your battle to stay positive. It is also important to schedule “me” time when the times get trying: a pedicure, an hour to read a book on a hammock, a bubbly bath.

4.) Maintain a Positive Attitude: Shackleton just didn’t tell his men not to worry, that things would be alright; but he believed it and held true to that belief each and every long day. Shackelton knew that often a leader has to keep the bad news to them self. There were days that he could have stated that things were “absolutely horrible”, but instead he phrased the situation as; “Things could have gone a bit better.” Keeping a positive attitude when speaking to your child or others about gluten intolerances or food allergies is one of the most important things to always remember.

In trouble, disappointment and danger Shackelton lead by example and communicated through his high spirits and positive attitude. His style motivated his men to follow him and be lead by a wisdom that we can apply to our everyday lives while living with a gluten intolerance or food allergy. Like Shackelton’s family motto: By endurance we conquer.

Driving to my office I was listening to one of my favorite news radio stations here in Boston, WBZ 1030AM – http://www.wbz.com.

Thrown into the news, traffic and business updates they have a segment called “Something You Should Know”. The segment today was about food tasting exactly the way we expect it to taste.

Brian Wansink, Professor of Marketing and Nutritional Sciences at Cornell University, has found that that when people buy something with a descriptive name like Black Forest Belgian chocolate cake it will end up tasting much better than the same exact product labeled chocolate cake.

This man is onto something.

I learned many gluten free years ago that when offering friends, family (or even myself) anything gluten free, fancy up the name a bit and get rave recipe reviews.

Try it.

You’ll see yourself that my Dad’s infamous “Delectably Rich Flourless Chocolate Cake” – taste way better than Gluten Free Chocolate cake. Enjoy!

Delectably Rich Flourless Chocolate Cake

This rich, flourless chocolate cake and packed with flavor. It’s sure to please the biggest chocolate lovers you know! Check ingredients in all chocolate products for all allergens!
Nonstick vegetable spray (Check label for allergens!)
6 1/2 ounces unsweetened baking chocolate – Chopped (Check label for allergens!)

6 ounces semisweet chocolate – Chopped (Check label for allergens!)

1 1/2 cups sugar

1/2 cup + 2 tablespoons water

3/4 cup (1 1/2 stick) unsalted butter – cut into 1-inch cubes

6 large eggs

Unsweetened cocoa powder, for dusting (Check label for allergens!)

Preheat oven to 350 degrees. Tightly wrap outside of 10 inch springform pan with 3 sheets of heavy duty foil.  Line bottom of pan with parchment paper.  Spray inside pan with nonstick spray.

Combine both chocolates in large metal bowl.  Set over saucepan of simmering water and stir until just melted.  Remove from over water.  Bring 1 cup sugar and ½ cup plus 2 tablespoons water to boil in saucepan over medium-high heat, stirring until sugar dissolves and syrup forms.  Gradually whisk hot syrup into melted chocolate (mixture may look curdled).   Add butter; whisk to blend.

Beat eggs and ½ cup sugar in bowl to blend well, using electric mixer, about 2 minutes.  Use a rubber spatula, and gently fold egg mixture into the warm chocolate mixture.

Transfer batter to prepared pan (batter will come halfway up sides).  Place cake pan in large roasting pan.  Pour enough hot water into roasting pan to come 1 inch up sides of pan.  Bake cake until wooden skewer inserted into center comes out with moist crumbs attached, about 50 minutes.  Remove cake pan from water.  Remove foil.  Cool completely on rack.  Cut around cake sides to loosen.  Remove pan sides, Transfer cake to platter.  Dust with cocoa powder and serve.
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