Be Free For Me Blog

After getting diagnosed with celiac disease I had tons of questions. Some of the questions I “figured out” for myself by searching the internet and reading books, such as the Gluten-Free Diet: A Comprehensive Resource Guide, written by Shelley Case.

But another fantastic way to learn more about the gluten-free diet – from the basics of celiac disease, ways to manage a new diagnosis, ideas for new & fresh menu ideas, or to get the comradely support that we all need to get by on a day-to-day basis – is to share and have conversations with others that live the gluten-free lifestyle.

Tonight riceworks Brown Rice Crisps and GlutenFreeSnacksForMe.com hosted a webinar which was one of those fantastic sharing opportunities. Celiacs across North America where able to share, learn, but most important, discover how other celiacs can be one of the greatest resources of support.

For those of you who are not familiar, a webinar is a discussion conducted via the telephone &/or computer during which previously emailed questions are answered. Easy. Convenient. Informative.

BeFreeForMe is thrilled to sponsoring this webinar series since Shelley’s book a “Gluten Free Diet: A Comprehensive Resource Guide” has been my bible since I was diagnosed with celiac disease years ago. Shelley’s knowledge about celiac disease, real-life solutions to the obstacles I’ve faced, and her no-nonsense approach to explaining the ins-and-outs of the gluten-free diet has made her book the go-to with all my gluten-free questions.

And to think we can all have Shelley’s (who is also a registered dietician!) one-on-one’s attention to answer all of our questions “in person” is so very awesome! If you missed tonight’s webinar, or you attended and want more, sign-up for the next two webinars that are coming up . Shelley will be featured in another live webinar next week, on Tuesday, June 22 and Dr. Daniel Leffler, MD, MS, Assistant Professor of Medicine, Harvard Medical School, and Division of Gastroenterology at BIDMC, who has just launched his book Real Life with Celiac Disease will be featured in a live webinar on Tuesday, July 13.

Note: If you missed any of these webinars you can listen to them by logging onto: www.glutenfreesnacksforme.com

Shelley has been generous enough to donate copies of her best selling books, “Gluten Free Diet: A Comprehensive Resource Guide” for the next TWO week’s WIN-It-Wednesday giveaways. SIX (Yes 6!) Lucky BeFreeForMe members will win a copy of Shelley’s book.

NOTE: This is a two-week long promotion. Three winners will be picked each week, so make sure you enter once each week! All entries must be received by Tuesday, June 22nd for the first week’s drawing and all entries must be received by Tuesday, June 29th for the second week’s drawing.

How can You WIN?
Easy!

Reply to this blog and tell us if you could ask Shelley Case or Dr. Daniel Leffler ANY question about celiac disease or the gluten-free diet what would your question be?

REMEMBER… replying to this blog DOES NOT register you to the webinars! You must click on the link below to register (and ask your question to Shelley).

Register Me For Shelley Case’s or Dr. Daniel Leffler’s Webinars!
 

I look forward to “seeing you all” and hearing our questions answered by Shelley & Dr. Leffler during the teleseminars on June 22 and July 13!

Be curious, Ask Questions and, as always…

Be Free!

Gluten & Allergen Free Questions… Answered!

Just a quick reminder to everyone to make sure you remember to sign up for Shelley Case’s FREE webinar that will take place TOMORROW night, Tuesday, June 15.

Tomorrow night’s webinar is the first of three-part summer series of webinars that are presented by riceworks brown rice crisps and sponsored by BeFreeForMe.com.

Shelley Case, a leading international nutrition expert on celiac disease and the gluten-free diet; and author of the book, The Gluten-Free Diet will be covering information on celiac disease and gluten sensitivity in addition to all her tips and facts for managing a gluten-free diet. Join Shelley on June 15th or June 22nd.

Dr, Daniel Leffler, MD, MS, Professor of Medicine at Harvard Medical School, and Division of Gastroenterology at BIDMC, has just launched his book Real Life with Celiac Disease. Join Dr. Leffler on July 13th to learn about a wide range of topics from his book Real Life with Celiac Disease including screening and diagnosis, associated conditions, food allergies and intolerances, complications, nongastrointestinal manifestations, and celiac disease vs gluten intolerance.

These are a great way to learn more about the gluten-free diet, lifestyle and living!   I hope to see you all there!

Be Free!
Kathleen

This week that there were a flurry of articles and tidbits on food allergies, celiac disease and gluten-free living that crossed by desktop. Below are some of the best-of-the-best and new-worthy mentions.

Note: In the spirit of sharing, please feel free to reply to this blog and let me know of any “news” that you find and want to share with others!

Is the Gluten Free Diet “Cool”?
Gwyneth Paltrow, Victoria Beckham and Rachel Weisz are among the celebs who reportedly stick to a gluten-free diet. But are these non-celiac celebs making the gluten-free diet seem like just a trend, and not a medically needed special diet? Many non-celiacs on a gluten-free diet say that a gluten-free diet boosts their energy and make it easier to lose weight… but some health experts claim it causes a variety of health problems. Check out this article for the full-scoop…

Allergies Prompt US to Consider Banning Nuts on All Airplanes.
According to this article, “Advocates say the move would ease fears and potential harm to the estimated 1.8 million Americans who suffer from a peanut allergy. Peanut farmers and food packagers, however, say it would be overreaching and unfair to their legume.” What are your thoughts? 

USDA Developing a Low-Allergy Peanut:
Good news for nut-allergy sufferers: Scientists at the  U.S. Department of Agriculture are developing a low-allergy natural peanut that could offer an alternative to sufferers of severe nut allergies.

These researchers hope to create a peanut with the lowest chance of triggering an allergic reaction  for those that are diagnosed with a  severe peanut allergy, which according to this article is the most common cause of food-related death in the United States.

Nut Allergy in Children on the Rise:
Researchers from the Mount Sinai School of Medicine in New York found that between 1 to 2 percent of children in the United States may have allergies to peanuts or tree nuts, with rates seemingly tripling since 1997. Why is this happening? Read more here…

New From Across the Pond: Big Boom in Gluten-Free Foods
Gluten-free products have become Britain’s fastest selling food category, as millions of consumers are buying up gluten-free products. According to this article, 5% of every new food and drink product launched last year in the UK was labeled as gluten-free. Wow!
Coeliac UK, a support group for those with celiac disease, said that one in 100 adults were celiacs in the UK.

Good Chemistry Baking: Every Street Corner Needs One of These!
Gluten-free lemon bars, cupcakes, muffins, scones, biscuits, brownies; plus, soups, sandwiches and salads. A new Bakery / Café has opened in Oakland, California (I’ve sent my sister over to check it out!). Inspired and opened by a celiac, Jane O’Hara, she is excited about Good Chemistry Baking, a 100% designated gluten-free facility that features good tasting gluten-free offerings!

Another 100% designated gluten-free facility, located in Massachusetts, is All Can Eat Bakery, which offers fantastic cupcakes, breads and ready-to-eat meals.

Food Allergies: There’s an App for That!
A great new iPhone app for those with food allergies! This app features 100’s of gluten and allergen free recipes that can be customized to fit many food allergy needs. This app will also calculate ingredient substitutions so you can avoid your allergen trigger list. Makes me want to go out and trade in my blackberry for a new iphone! Check out more info here.

Cheese, Cheese, I love Cheese!

Cheese is such an awesome go-to snack. Full of protein, healthy and satisfying, it seems that I am always reaching for a piece of cheese when I get hungry and need a bit of protein to hold me over until my next meal.

But what is a girl like me who is always on the run to do? Just The Cheese Crunchy Baked Natural Cheese Snacks to the rescue!

These crispy little snacks are almost too cheesy to be true! Made of 100% real Wisconsin Cheese with a sprinkle of seasonings, these gluten-free, and MSG free snacks are just what a cheese-loving gluten free gal like me loves.

At only 75 calories per pack, with 1 gram of carbs (ideal for those on a low-carb diet) these are snacks that I can feel good about crunching on.

Good taste, good for you and tons of cheesiness are all of the reasons that Just the Cheese Crunchy Baked Cheese Snacks are being recognized as this week’s Friday Favorite on BeFreeForMe.com.

When you have celiac disease or food allergies it can be a challenge to pack healthy, nutritious and satisfying meals-on-the-go everyday. Throw into the mix what type of container to put it in and the hassle of mealtime packing can make any morning an unbelievably stressful one.

This is why I was so glad to find (and may I add, use daily) Fit & Fresh containers. These convenient transportable lunch containers not only keep my cereal, sandwiches, salads and snacks safe & secure, they also keep them nice & cool on these warm summer days. The best part about these containers are they contain removable ice packs to keep my food fresh and chilled until mealtime!

Ingenious! Clever! A must-have for any gluten-free gal like me!

These containers are tough too. Sturdy, freezer-safe, easy to clean (dishwasher top-shelf safe) and also microwavable… which is important when I need to heat leftovers. (Plus, they’re BPA free).

One of the lunch kits that Fit & Fresh offers is perfect for any type of lunch or snack… the Healthy Food Combo Pack. It contains a Lunch-on the-Go, which holds a sandwich or entrée, plus two side dishes or snacks; a Salad Shaker, for those days you want to bring a salad on the go, which is equipped with a separate salad dressing dispenser; plus a Chilled Shaker, that is perfect for my breakfast fruit & flax seed smoothie!

Kid’s also love these lunch kits too. Perfect for summer camp, long car rides or school lunches, these lunch kits come in the perfect size for kid-sized meals and kid-approved colors! The best part is that Fit & Fresh is coming out with a brand new kid’s lunch set for back-to-school. This kit (which will be available to purchase in the next week or two) contains a hot lunch container, which is fantastic for keeping almost any food warm until lunchtime and contains a unique re-usable spoon that snaps into the lid (can you say… no more lost silverware?); a Lunch POD for any sandwich; plus two smart portion 2-cup containers and two smart portion 1-cup containers, for a variety of sides, veggies, hummus, dips, puddings, jello – or anything that needs to be kept cool. What kid can resist a healthy gluten or allergen free lunches when they’re packed in such cool containers?

Whew! Just writing this has started me thinking about the rest of this week’s lunches!

Some of my other favorites from Fit & Fresh are the Fruit & Veggie Bowl (a favorite for bringing to the beach) and my Breakfast Chiller (Gluten free granola, milk and a fruit topping on the run? It’s not just a dream anymore! See the picture of this breakfast lovin’ tote at the top of this blog post.)

Quick & easy healthy lunches, cool colors, snap-in ice packs & making our gluten & allergen free lives easier are all of the fantastic reasons why I am so excited that Fit & Fresh is this week’s WIN-It-Wednesday sponsor on BeFreeForMe.com!

FIVE (yes…you read it right 5!) lucky BeFreeForMe members will win a prize pack that includes one (1) adult Healthy Food Combo Pack and one (1) brand new Kid’s Healthy Lunch Set (this set is so new it isn’t even on the Fit & Fresh website yet)! Each prize is valued just about $42.00!

How can you win?

Easy?

Reply to this blog and tell us your fresh idea for eating healthy (Me? I incorporate milled flax seed into my breakfast yogurt or smoothie in the morning for an extra protein boost!). All entries must be received by Tuesday, June 15th at 12:00 midnight EST.

Good luck… Always, always stay a little fresh… do your best to be fit… and as always…

Be Free!

Question: I prepare most of my own gluten-free meals but think I am still somehow ingesting gluten. Could it be cross-contamination while preparing and cooking meals at home? I think I’m careful, but could you give me some pointers on how to avoid potential cross-contamination in my own kitchen?

Answer: In addition to always checking the ingredients in any food you eat, you must also be aware of the possibility of cross-contamination (a process by which a gluten-free product comes into contact with something that is not gluten-free).

Many people, as careful as they are, unwillingly still ingest gluten by cross-contamination, even in their own homes. Here are some pointers and guidelines to help you prevent this avoidable ingestion of gluten:

• Label It: Store all gluten-free products in separate labeled containers. Some families buy bright stickers and put them on everything that is and/or should remain gluten-free. In addition, you may want to keep all gluten-free foods in a separate place in the cupboard and refrigerator. Another tip is to store gluten-free products on the upper shelves of the pantry or cupboards ABOVE the gluten-containing products to prevent flour dust and crumbs from falling onto the packages and containers of gluten-free items.

• No Sharing Allowed: Buy separate containers of items like peanut butter or jam and label “gluten-free” to prevent them from becoming cross-contaminated by other family members preparing gluten-containing products (e.g. toast, sandwiches).

• Give it a Squeeze:  Buy squeeze bottles of condiments such as ketchup, mustard, relish and mayonnaise. This prevents any crumbs from getting in the containers.

• No Double Dipping: Avoid other’s crumbs! Have a separate butter or margarine container designated for gluten-free users only.

• Even a Little Gluten and You’re Toast: Have your own toaster. If not, use a toaster oven, where the rack can be removed and washed if others have used it. Another option is to buy special toaster bags for gluten-free bread that can be placed in a regular toaster. These bags can be washed and re-used. Available from www.celinalfoods.com, www.elpeto.com, or www.glutenfree.com.

• Space it Out: Always make sure that the counter space you are using to prepare gluten-free foods is freshly washed to ensure it is free from crumbs or flour dust.

• Scrub, Scrub, Scrub: Make sure pots, utensils, etc., that are also used for other foods are thoroughly scrubbed before using with gluten-free foods.

• Pasta Concerns: Do not boil gluten-free pasta in the same water that previously had gluten-containing pasta. Also use a separate colander to drain gluten-free pasta, as it is difficult to remove traces of pasta from the colander.

•You-Tensils: Have your own set of utensils and other items for gluten-free baking and cooking (e.g., wooden spoons, cutting boards, sifter.)

Ask Shelley Case is a feature of BeFreeForMe.com. It is published the second Tuesday of each month. Shelley Case is a Registered Dietitian, Consulting Dietitian, Speaker and Author of Gluten-Free Diet: A Comprehensive Resource Guide. Visit Shelley and get more gluten-free tips & info at: www.glutenfreediet.ca

Some people say that eating gluten and allergen-free can be bland and boring. If you think this is true, try spicing up both your recipes, and your life, with fresh herbs.

Fresh herbs are, hands-down, my all-time favorite way to spice up any dish. I am an herb-maniac of sorts. Depending on my mood or fancy I reach for different herbs. A bit of cilantro can add a southwestern flair to any dish, the scent of sage comforts me and makes me think of my favorite gluten-free Thanksgiving stuffing, and the taste of basil makes me think of my Italian grandpa’s specialties. 

This year I decided to plant fresh herbs in containers placed strategically around my terrace and back deck, rather than plant them directly in my garden. I decided to do this so I could enjoy the greenery and scents of the herbs more easily, have relatively low-maintenance terrace gardening, and, most importantly, so I can bring the pots inside and continue to grow some of the herbs throughout the fall, and hopefully even throughout the winter.

Following are the herbs I am growing this year, and my favorite ways of using these herbs:

Basil: My all-time favorite herb. Used frequently in Italian dishes, I am looking forward to using it in making my favorite Classic Pesto Sauce, topping mozzarella and fresh garden tomatoes, and atop a gluten-free margarita pizza. Delicious!

Rosemary: My favorite use for rosemary is to use the woody stems as “kabobs” when I cook up chicken or pork on the grill. Using rosemary stems as skewers infuses the oils of the herb right into the meat while cooking. Amazing.

Dill: I use dill in many of my sauces, dressings, soups and atop fish. I am also looking forward to trying my hand at canning dill pickles this year with fresh cucumbers from my garden. Wish me luck!

Sorrell: I love to toss young sorrel leaves in with my salad greens or crushed on top of soups and stews.

Thyme: A favorite with fish and also as a seasoning for root vegetables such as carrots.

Cilantro: My favorite way to use cilantro is in my homemade salsa. Always a crowd pleaser, and always requested again and again.

Chives: A favorite added to omelets, mashed potatoes, sauces and salad dressings. Chives delicate onion flavor is versatile and makes it an all-around popular herb for many dishes.

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What’s are your favorite herbs, and ways to use them?

Fiber, Fiber, Fiber. Everyone needs their fiber! But many people, especially those with celiac disease, on a gluten free diet, or those with other various food allergies, understand that getting the minerals, vitamins, protein and fiber your body needs can be real tough.

That is why I am pleased to announce the Friday Favorite on BeFreeForMe this week is Hodgson Mill’s Milled Flax Seed.

Flax seeds are a fantastic and versatile way to get a daily dose of fiber. Plus they are gluten and allergen free, all natural, and contain no sugar, cholesterol, trans fat or salt.

I like to stir a couple of tablespoon into my yogurt or blend some into a fruity smoothie, for a filling and satisfying breakfast or mid-day snack.

And according to the folks at Hodgson Mills, flax seeds can also be used as a fat substitute in most recipes. Generally, 3 tablespoons of milled flax seed can replace 1 tablespoon of fat or oil. Also, 1 tablespoon of milled flax seeds, mixed with 3 tablespoons of water can replace 1 egg.

Nutritious, fiber-filled and so very versatile are the reasons why Hodgson Mill’s Milled Flax Seeds get this week’s Friday Favorite honors.

Fiber up!

Happy Friday… Happy Memorial Day…  And Happy Summer everyone!

Summer is officially here and it is time to slow-down on the baking and dig into some nice cool refreshing desserts!

One of my new favorite finds is Ciao Bella Gelatos & Sorbets. For those of you who don’t know what a gelato is, it is an Italian style ice-cream that contains less butterfat and less air by volume. Most of the Ciao Bella Flavors are gluten-free; and their sorbets are dairy-free and fat-free too. 

The knock your socks off flavors that Ciao Bella has come up with makes it so very difficult to select just one while standing at your grocer’s freezer. My solution? Buy two!

Some of the flavors they offer are: Triple Espresso, Chocolate Jalapeno, Roasted Hazelnut, Pistachio and Honey Toasted Pecan. My favorite? Believe it or not… the Tahitian Vanilla. I am usually not a “vanilla” type of gal, but I love the deep intense authentic vanilla essence of this gelato, combined with the specs of real vanilla beans in every cool spoonful.

Ciao Bella also offers sorbets for those looking for a dairy/lactose and gluten free dessert. Some of the distinctive flavors of the sorbets are: Lemon Zest Sorbet, Sicilian Blood Orange (which was featured on Oprah’s Favorite Things show!) and Prickly Pear.

I haven’t tried all of the Ciao Bella flavors yet, but plan on making this a goal to accomplish this summer! Note: No need to wish me luck.

Fantastic flavors, tastes that tantalize and ingredients that intrigue are all the fabulous reasons why Ciao Bella Gelatos and Sorbets take this weeks honors of BeFreeForMe’s Friday Favorite!

I love my snacks! That’s why we decided to continue on with the snacking theme of our WIN-It-Wednesday’s and feature another one of my favorite snack options… Green Mountain Gringo Salsa and Strips.

I have been a fan of Green Mountain Gringo products for about 15 years now… years before I was diagnosed with celiac disease, and started on the gluten-free diet. I love Green Mountain Gringo because of the fresh-homemade taste and ingredients that are used in all of their products. Green Mountain Gringo products are also all natural, gluten free, cholesterol free, and contain no GMO’s.

When you dive into a jar of Green Mountain Salsa you submerge with fresh, chunks of vegetables – tomatoes, peppers, onions, and chilies. The ingredient list on this salsa reads like a handwritten shopping list: Ripe Tomatoes, Fresh Onions, Fresh Tomatillos, Fresh Jalapeño Peppers, Fresh Pasilla Peppers, Apple Cider Vinegar, Fresh Cilantro, Fresh Parsley, Fresh Garlic, Sea Salt, Spices.

Nothing fake. Nothing artificial. Nothing that makes you scared to eat the whole jar in one sitting!

The salsa comes in the traditional Mild, Medium, and Hot; as well as, Roasted Chili  and Roasted Garlic .

And the Green Mountain Tortilla Strips… they are the perfect vehicle of crunch to transport this fabulous salsa. The Green Mountain Gringo website illustrates these strips as, “…A solid rectangle of pure leverage makes it stable enough for the most aggressive of dippers. Either end features an ergonomic handle allowing even the ”power dipper” an enjoyable experience. Sturdy and dependable, they won’t break short of your expectations.”

My favorite is the Original strip which is made from 100% masa harina corn flour, cooked in all natural canola oil and topped with a pinch of salt. Dipping perfection! The strips also come in Blue Corn and White Corn. Take your pick of the three… they’re all delicious.

Pure and natural snacking heaven is why I am so very excited that Green Mountain Gringo Salas and Tortilla Strips are this week’s BeFreeForMe’s WIN-It-Wednesday sponsor. SIX (Yes 6!) Lucky BeFreeForMe members will win a sample pack containing a jar of each of the Mild, Medium and Hot Salsas, two (2) full size packages of the Original Tortilla Strips, and a bunch of fun Green Mountain Gringo giveaways like t-shirts, magnets and chip clips.

NOTE: This is a two-week long promotion. Three winners will be picked each week, so make sure you enter once each week! All entries must be received by Tuesday, June 1st for the first week’s drawing and all entries must be received by Tuesday, June 8th for the second week’s drawing.

How can you WIN?

Easy!

Reply to this blog and tell us if you’re a mild, medium or hot type of salsa person! (Me? I’m a medium type of gal!) Also, include any creative ways you can think of for using salsa or tortilla strips (Me? I use tortilla strips for “breading” on chicken and fish!)

Good Luck, Enjoy the mild, medium and hot days of your life… and as always,

Be Free!